The Operative Group for the design of an innovative strategy to reduce food losses promoting the development of the bioeconomy GO SAVEFOOD, is a project that was selected to be financed within the National Rural Development Plan coordinated by the Ministerio de Agricultura, Pesca y Alimentación. It involves eight Food Industry´s associations and clusters from various Spanish regions which seek to collaborate with their agri-food companies in analysing the current situation of Food Waste in the Food Industry and to establish action and collaboration measures for its minimisation.
The entities participating in this project are:
• ASOCIACIÓN DE LA INDUSTRIA ALIMENTARIA DE CASTILLA Y LEÓN - VITARTIS
• AEI CLUSTER ALIMENTARIO DE GALICIA (CLUSAGA)
• ASOCIACIÓN DE INDUSTRIAS DE ALIMENTACIÓN DE ARAGÓN - AIAA
• ASOCIACIÓN EMPRESARIAL DE ALIMENTOS DE ANDALUCÍA - LANDALUZ
• ASOCIACIÓN EMPRESARIAL DE INDUSTRIAS ALIMENTARIAS DE LA COMUNIDAD DE MADRID - ASEACAM
• CLUSTER AGROALIMENTARIO DE NAVARRA - NAGRIFOOD
• CLUSTER DE ALIMENTACIÓN DE EUSKADI
• FEDERACIÓN EMPRESARIAL DE AGROALIMENTACIÓN DE LA COMUNIDAD VALENCIANA – FEDACOVA
The objectives of this project are to establish strategies and promote the implementation of specific actions by the Agrifood Industries to significantly reduce food losses and achieve, in the medium and long term, a better use of resources, as well as a positive impact in the agrifood chain sustainability. To achieve these objectives, the following specific objectives are set:
• To know as much as possible about the quantity, type and characteristics of the food losses generated in the food companies associated to the Operative Group, as well as the strategies for the reduction of waste that currently apply.
• Identify in each productive sub-sector the types of losses and define whether they are avoidable or not according to the applicable regulations, the available technology, market requirements, as well as detect potential areas within the production process to reduce such losses.
• Collect information on strategies and management alternatives, good practices and success stories in the management of food waste and provide this information, in an elaborated and classified way, to food companies so that they can start preventive or corrective actions, and thus achieving an effective involvement of the private sector.
• Establish priorities for future specific studies: to obtain products with higher added value from the inevitable losses generated in a specific subsector...
• Raise awareness, both to food companies, as well as to the sector as a whole and to the general population, of the responsibility of each link in the chain to improve food waste management.