Reducing Food Waste and Rescue Surplus Food Supplies
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<< Objectives >>To raise awareness of the importance of the problem and its possible solutions at all levels, to all actors at every step of the supply chain to rescue food from waste and to promote global efforts and collective action towards meeting the Sustainable Development Goal Target 12.3, which targets to halve per capita food waste at the retail and consumer level by 2030 and reduce food losses along the food production and supply chains.<< Implementation >>1.Development of Project Management Plan (incl. Time, Finance, Risks); 2. Development of Quality Management Plan; 3.Design & Development of ReS-Food Methodological Framework; 4. Creation of Measure my Food Waste Status Self-Assessment Tool; 5. Production of ReS-Food twofold Educational Package; 6. Design &Development of the ReS-Food Hub; 7. Design and Develop ReS-Food website; 8. Development of Share, Promote and Exploitation Plan<< Results >>• The ReS-Food Methodological Framework, a 3-step methodological framework to manage the food rescue chain end-2-end• The “Measure my Food Waste Status” Tool, a self-assessment tool• The “ReS-Food” Course, twofold educational package with interactive material including videos, gamification, quizzes• The “ReS-Food” Learning Hub, an online interactive platform hosts the above
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