|Food Recovery Project – FoRWaRd
|The Food Recovery Project (FoRWaRd) was developed for launch in 2012 as a means of promoting sustainable consumption and reducing food waste through an educational online platform which connects Food Suppliers and Charities. The project featured partners from 8 different European countries (Italy, Hungary, Greece, Netherlands, Germany, Czech Republic, Poland, Lithuania) to promote the widest diffusion. FoRWaRd aims to intervene in one specific link of the chain causing food waste, that of food supply, by favoring the acquisition of specific competencies to assure a better management of food resources, in terms of waste reduction, separation and recovery. The FoRWaRd project developed a free E-learning platform for representatives of the food production sector, creating a practical guide that will help them set up an in-house program for reducing food waste and for revaluing foodstuffs in favor of charity institutions and food banks. The project had a great visibility and was presented in several relevant events in Europe. At least 5000 people and organizations have been reached. The visibility of the project online has been very successful, several websites created a link to FoRWaRd website, among others the DG SANCO of the European Commission mentioned FoRWaRd among the existing best practices for the reduction of food waste.
|Czech Republic, Germany, Greece, Hungary, Italy, Lithuania, Netherlands, Poland
|Consuming: Recovery and redistribution of excess food
|Health, Equity, Environmental sustainability
|General population, Food suppliers
|This program has been chosen for inclusion because of its practical approach to reducing food waste from an organizational perspective, providing a training platform connecting food distributors and charities. By training food distributors in food waste reduction techniques and then promoting collaboration with charities to distribute excess food products, this program can be a triple win: 1) helping change behavior with regards to food waste through consciousness building and developing sustainable food techniques, 2) reducing food insecurity by helping supply food to underserved communities, and 3) reduce the amount of food waste that ends in landfills.
|Detailed description PDF filename
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