France's Law Against Food Waste has become an international model for sustainable food policy. The law is often described as combining economic efficiency with environmental protection and social equity. However, stakeholder narratives cast doubt on whether this French CE law really contributes to social justice in the long run. This discourse analysis shows that:

• the ban on food waste institutionalised a narrative about food waste that prioritises profit over social equity
• the traditionally dominant solidarity narrative about food waste has been pushed back by the emerging CE discourse
• As a consequence of this shift, activities enacted in the name of the CE may counteract social equity goals (for instance by establishing competition with charities).

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Urban agriculture comes with its own share of environmental impacts. Circular strategies promise to reduce these impacts, but not all strategies are resource efficient and environmentally effective.

This paper finds that the most eco-friendly and circular strategies for urban agriculture, taking a Mediterranean tomato crop as a case study, include:

• Struvite (phosphate mineral recovered from wastewater treatment) instead of non-renewable phosphate fertiliser to conserve freshwater
• Recycled steel and materials for urban agricultural infrastructure to reduce carbon emissions, toxicity and freshwater pollution
• Closed-loop irrigation to minimise ocean and freshwater pollution. However, if new infrastructure is required, it could lead to an increase in carbon emissions.

Policies are focusing on halving food waste to help conserve increasingly strained food resources. However, expanding their scope of action to include dietary changes and complement targets with resource footprints has greater potential to save resources while avoiding trade-offs.

This paper shows that in Germany:

• Healthy, plant-based diets are more effective at reducing land and biomass use than halving food waste
• A combination of more plant-based food consumption and food waste reduction in distribution and consumption is most effective at saving resources
• Focusing exclusively on food waste reduction as a policy target can be detrimental to the overarching goal of saving resources because it deflects attention away from more effective alternatives.

This literature review identified and categorised circular economy (CE) practices within all stages of the food and feed production chain in Europe to provide an overview of current and envisaged practices. There are four macro areas:

1. primary production of food and feed
2. reducing industrial/manufacturing/processing waste
3. reducing food and feed waste in wholesale, food retail, catering and households and
4. reducing food and feed packaging waste.

It is recommended that future primary research in novel food and feed in the CE focuses on areas other than insect farming, and that there are further investigations into the potential risks associated with importation into the EU of livestock/goods that may have been subject to different restrictions/legislation.

Although previous researchers have explored the circular economy practices of different businesses in various contexts, only a few papers have focused on the sustainable preparation and consumption of food in the tourism and hospitality industry. This paper sheds light on case studies from hotels, restaurants and cafés that are located in urban tourism destinations.

This research suggests that catering businesses can implement a number of responsible initiatives by introducing preventive measures and recycling practices to curb food loss and the generation of waste. In conclusion, it finds that there is scope for regulatory authorities and policy makers to encourage hospitality practitioners to minimise food waste.

The European Food Banks Federation (FEBA) works on raising awareness about the problems of food waste and poverty, lifting obstacles to food donation for social purposes, and promoting the circular economy.

This research paper examines the impact of the COVID-19 crisis on the functioning of European food banks and how resilient European food banks were in coping with the pandemic in 2020.

The researchers apply a multiple case study to assess how the first year of the pandemic affected European food banks’ operations and the amount of redistributed food. They further investigate innovation practices that have been developed to cope with the new situation, hoping to draw lessons for imminent future waves of the pandemic and other social crises.

Active and intelligent packaging is a new and exciting area of technology, the potential of which has received much attention from the food business operators, retailers and consumers alike.

This Position Paper aims to oversee the barriers identified for the rapid market introduction of active and intelligent packaging and offer recommendations on lifting these barriers. The examples brought forward in this Position Paper are based on the results and experiences from the GLOPACK project and relevant publications, guides and knowledge collected from industry practice.

The circular economy is a key element of the European Green Deal as a concept that can support the transition towards a more sustainable growth model. In recent years there has been a growth of circular economy industrial applications, but evidence suggests that the uptake of circular approaches in many sectors is still limited.

The report titled Barriers and enablers for implementing circular economy business models - Evidence from the electrical and electronic equipment and agri-food value chains provides facts and data on barriers and enablers to the implementation of circular economy business models in two value chains that exhibit high levels of waste generation:

1. electrical and electronic equipment and
2. agri-food.

While the current food system has sustained a growing population and brought economic development, much of it is essentially ‘linear’ and extractive, particularly in more developed markets. It is wasteful, polluting, and depletive, and is the primary driver of biodiversity loss and accounts for a third of global greenhouse gas emissions.

The big food redesign study by Ellen MacArthur Foundation looks at the role fast-moving consumer goods companies (FMCGs) and food retailers can play to move us towards a food system with significant positive impacts for business, people, and the environment. It explores the ways in which food products can be designed in closer collaboration with farmers, for nature. It also investigates the crucial enabling role of policies and incentives.