Wege zur Reduzierung von Lebensmittelabfällen - Pathways to reduce food waste (REFOWAS) : Maßnahmen, Bewertungsrahmen und Analysewerkzeuge sowie zukunftsfähige Ansätze für einen nachhaltigen Umgang mit Lebensmitteln unter Einbindung sozio-ökologischer Innovationen; Volume 1
Creators: name: Schmidt, Thomas
name: Baumgardt, Sandra
name: Blumenthal, Antonia
name: Burdick, Bernhard
name: Claupein, Erika
name: Dirksmeyer, Walter
name: Hafner, Gerold
name: Klockgether, Kathrin
name: Koch, Franziska
name: Leverenz, Dominik
name: Lörchner, Marianne
name: Ludwig-Ohm, Sabine
name: Niepagenkemper, Linda
name: Owusu-Sekyere, Karoline
name: Waskow, Frank
name: Schmidt, Thomas
name: Baumgardt, Sandra
name: Blumenthal, Antonia
name: Burdick, Bernhard
name: Claupein, Erika
name: Dirksmeyer, Walter
name: Hafner, Gerold
name: Klockgether, Kathrin
name: Koch, Franziska
name: Leverenz, Dominik
name: Lörchner, Marianne
name: Ludwig-Ohm, Sabine
name: Niepagenkemper, Linda
name: Owusu-Sekyere, Karoline
name: Waskow, Frank
Publisher: name: Unknown
Year: 2019
Subjects: subject: Agribusiness
subject: Food Consumption/Nutrition/Food Safety
subject: Lebensmittelabfälle
subject: Nachhaltigkeit
subject: Landwirtschaft
subject: Gartenbau
subject: Obst
subject: Gemüse
subject: Schulen
subject: Bäckereien
subject: Haushalte
subject: Ernährung
subject: globale Ressourcen
subject: Vermeidung
subject: Deutschland
subject: Handlungsempfehlungen
subject: Maßnahmen
subject: Gemeinschaftsverpflegung
subject: food losses and waste
subject: sustainability
subject: fruits and vegetables
subject: agriculture
subject: horticulture
subject: bakeries
subject: school catering
subject: nutrition
subject: global resources
subject: households
subject: prevention
subject: Germany
subject: measure
subject: recommendation

description: With the Sustainable Development Goals (SDG), the countries of the United Nations have set themselves the goal of reducing food waste along the entire value chain by 2030. The aim of the REFOWAS project was to analyze the German agri-food sector with regard to the production of food waste and, in particular, the share of avoidable waste, and to identify and test strategies and starting points for waste reduction measures. The project combines two levels of analysis. The first, a holistic analysis of the German food sector, was carried out with regard to the waste generated by avoidable and unavoidable food waste and the related environmental effects. At the same time case studies were used to examine various subsectors in more detail (fruit and vegetables, baked goods, school meals) and a social empirical study (private households) was carried out. The methods chosen include: technical discussions; round tables; status quo and control measurements; household survey analyses; guided expert interviews; workshops and field tests to validate results and previously established options for action. The sector-wide investigations are largely based on data from the Federal Statistical Office and derived literature values. In the case studies food waste was quantified and reduction measures tested. From the varied and differentiated findings, recommendations for action for actors in politics, business and society could be derived. The results of the project were communicated in particular through the practically tested and evaluated measures, the subsequent information materials such as articles, brochures and video clips, as well as the wide-ranging discussion of results with lectures and workshops (see REFOWAS website - https://refowas.de).
description: DOI:10.3220/REP1569247044000