The Shellworks collective recycles lobster shells into various types of bioplastic
The Shellworks designers’ collective recycles seafood shells to make bioplastic, in order to reduce plastic use and waste.
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SEAclic: Resource-saving packaging for temperature-sensitive foods from Storopack
SEAclic is a project developed by the German company Storopack, which has created a packaging technology suitable for temperature-sensitive food products, such as fish. The bio-based version of the Storopack SEAclic Box is made from a new, compostable plastic.
Stop Food Waste: learn how to buy, store and cook better in Ireland
Stop Food Waste is an Irish initiative which aims to prevent food waste through better buying, storage and cooking, as well as through home composting.
Sopköket's garbage kitchen is the new circular trend
Sopköket is a Swedish restaurant and catering company founded in 20215. It prepares meals which partly incorporate rescued and surplus food from supermarkets and other companies. Their goal is to reduce food waste.
Venturis HoReCa: repurposing waste resources for the hospitality industry
In Venturis HoReCa a group of professionals has joined forces, knowledge, expertise and ideas to tackle the problem of food waste. They have developed IT systems (KuMin.Sys and KuMin.App) to monitor and reduce food waste in kitchens and canteens. Monitoring of food waste is the first important step in the process of reduction. Venturis HoReCa also advises companies on how to limit food waste.
Re-food: volunteer driven community charity working to eliminate food waste and hunger on a neighborhood basis
Re-food is an independent, citizen driven, fully volunteer, eco-humanitarian community charity, working to eliminate food waste and hunger on a neighbourhood basis. This Portuguese movement targets at ending food waste and hunger by saving food which was going to waste at local venues.
Kitchen Dates – a restaurant without a rubbish bin
Kitchen Dates is an environmentally friendly restaurant located in Lisbon. It has the particularity of operating without generating any waste - so no use for rubbish bins!
Espigoladors - food waste prevention and job creation for groups at risk of social exclusion
Espigoladors is a social enterprise focused on preventing food waste and empowering people prone to social exclusion.
Vanheede Environment Group: collecting packaged food waste to produce alternative fuels
Vanheede Biomass Solutions processes packaged or unpackaged food items that, for various reasons, are no longer fit for human or animal consumption. Fermentable residue is gathered and processed at a bio-methanisation plant in order to generate green energy.
ResQ - finding a buyer for that leftover cupcake
ResQ Club is a Finnish company and mobile application, which also covers parts of Sweden, Poland and Germany. Its goal is to combat food waste by connecting sustainable restaurants, cafés and food shops with consumers who appreciate affordable quality food.
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The circular economy and the bioeconomy — Partners in sustainability
The circular economy and the bioeconomy — Partners in sustainability
'The circular economy and the bioeconomy — Partners in sustainability' is the third EEA report on the circular economy. It aims to support the framing, implementation and evaluation of European circular economy policy from an environmental perspective. It shows that the two policy agendas have similar objectives and areas of intervention, including food waste, biomass and bio-based products, and that they would benefit from stronger links, particularly in product and infrastructure design, and collaboration throughout the value chain.
The increasing demand for food, feed, biomaterials and bioenergy resources could worsen the over-exploitation of natural resources. By extending the lifetime of products and recycling materials, a circular, bio-economy approach can help retain material value and functionality for longer time as well as avoid unrecycled biowaste.
Promising innovations and strategies for circular biomass use include biorefinery, 3D printing with bioplastics, multi-purpose crops, better use of residues and food waste, and biowaste treatment. Consumers can also contribute by eating less animal-based protein, preventing food waste and separating biowaste from other waste streams.
Implementing the circular and bio-economy in tandem, by applying specific design principles within a systemic approach, would improve resource efficiency and reduce environmental pressures.
Food packaging in the circular economy: Overview of chemical safety aspects for commonly used materials
Food packaging in the circular economy: Overview of chemical safety aspects for commonly used materials
Food packaging facilitates storage, handling, transport, and preservation of food and is essential for preventing food waste. In the existing economic system, food packaging is generally designed for single-use and discarded after relatively short periods of time, a scheme that is no longer acceptable in the transition to a circular economy.
This paper offers a detailed analysis in food packaging materials with respect to properties, recycling, and contaminants. It also discusses different approaches such as weight reduction versus recyclability or deposit and reuse schemes for permanent material-based food packaging.