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Greece

National

Biosophy

Business

Biosophy, an innovative Greek company deeply committed to sustainable practices, has carved out a niche in the realm of food waste management. With a profound understanding of the detrimental effects of food waste on the environment, Biosophy excels in providing comprehensive consulting services to businesses across various industries. Their expertise lies in guiding enterprises towards implementing effective waste reduction strategies that not only lead to substantial cost savings but also align with ethical and environmental values.

By closely collaborating with businesses, Biosophy goes beyond traditional waste management approaches, delving into the intricacies of their processes to identify areas of improvement. Through careful analysis and optimization, they devise tailored solutions that not only minimise food waste generation but also streamline operations, enhancing efficiency throughout the value chain.

Recognizing the power of knowledge dissemination, Biosophy extends its impact beyond consulting services. They are strong advocates for educating and empowering individuals and organizations to embrace sustainable food practices. By offering specialized training programs and hosting educational workshops, Biosophy equips participants with the necessary tools and knowledge to make informed decisions regarding waste reduction, preservation, and responsible consumption.

In a world increasingly grappling with the consequences of unsustainable practices, Biosophy stands as a beacon of hope, inspiring businesses and individuals alike to take proactive steps towards a more sustainable future.

National

Food4all

Application

Food4all, an innovative Greek mobile application, has emerged as a transformative force in combating food waste while simultaneously providing an affordable and convenient solution for users. With its groundbreaking approach, Food4all connects individuals with participating restaurants and cafes that offer surplus meals at significantly discounted prices.

The app operates on a simple yet impactful premise: to rescue perfectly good food that would otherwise go to waste and redirect it to those who can benefit from it. By bridging the gap between food establishments and consumers, Food4all taps into the immense potential of surplus meals, turning them into a valuable resource rather than allowing them to be needlessly discarded.

The impact of Food4all extends far beyond the financial benefits it offers to users. By actively engaging in the app, individuals become active participants in the global fight against food waste, contributing to a more sustainable and equitable future. The app’s user-friendly interface enables seamless browsing and selection of surplus meals, fostering a sense of empowerment and community engagement.

National

Greek National Waste Management plan

Action Plan

Greece, in alignment with European Union (EU) directives, has demonstrated its commitment to effective waste management by formulating comprehensive national waste management plans. These plans serve as strategic blueprints, outlining a range of strategies, objectives, and measures specifically tailored to address various aspects of waste management, with a particular emphasis on tackling the pressing issue of food waste.

By implementing these meticulously designed plans, Greece aims to foster a circular economy mindset and minimize the generation of waste throughout the country. The strategies outlined within these plans encompass a wide array of initiatives, such as waste prevention, reuse, recycling, and energy recovery. By adopting a holistic approach, Greece seeks to optimize waste management practices at every stage of the waste lifecycle.

An integral aspect of these national waste management plans is their emphasis on food waste reduction. Recognizing the significant environmental and social consequences of food waste, Greece has established specific targets and guidelines to combat this pressing issue.

National

Boroume

NGO

Boroume, an esteemed Greek nonprofit organization, has emerged as a trailblazer in the realm of food waste reduction and food rescue, driven by an unwavering mission to bridge the gap between surplus food and those in need. With a profound understanding of the social and environmental implications of food waste, Boroume has established a robust network of collaborations, engaging a diverse array of stakeholders, including businesses, food producers, and dedicated volunteers.

At the heart of Boroume’s endeavors lies the fundamental principle of connecting surplus food with individuals and charitable organizations that can benefit from it. Through strategic partnerships with businesses and food producers, Boroume leverages their excess food resources, ensuring that perfectly edible and nutritious meals do not go to waste. This collaborative effort not only contributes to the well-being of those facing food insecurity but also combats the wastefulness ingrained in our current food system.

National

Zero Waste Greece

Initiative

Zero Waste Greece, a pioneering initiative spearheaded by WWF Greece, stands at the forefront of promoting circular economy principles and waste reduction, with a specific focus on combating food waste. Rooted in the belief that a sustainable future is achievable through transformative actions, Zero Waste Greece undertakes a multifaceted approach encompassing awareness-raising, education, and advocacy to drive meaningful change.

At the core of their efforts lies a commitment to fostering a paradigm shift in society’s perception and handling of waste, particularly in the realm of food. Zero Waste Greece leverages its platform to disseminate knowledge and raise awareness about the detrimental impacts of food waste on both the environment and society. By shedding light on the staggering statistics and far-reaching consequences, they empower individuals, communities, and businesses to take proactive measures towards waste reduction.

National

Klimakarpos

Initiative

Klimakarpos, a pioneering initiative led by the esteemed Agricultural University of Athens, is dedicated to harnessing the potential of surplus agricultural produce and driving sustainable practices within the food system. Their mission revolves around the prevention of food waste through strategic collaborations with farmers, producers, and consumers, facilitated by the creation of innovative networks and platforms.

Recognizing the significant role that surplus agricultural products play in contributing to food waste, Klimakarpos actively engages with farmers and producers to address this issue at its source. By working closely with these stakeholders, the initiative seeks to identify surplus crops and explore alternative channels for their utilization, rather than allowing them to go to waste. This proactive approach not only helps farmers reduce economic losses but also contributes to the overall reduction of food waste within the agricultural sector.

Central to Klimakarpos’ efforts is the establishment of networks and platforms that facilitate the exchange and redistribution of surplus agricultural products.

National

Love Food Hate Waste

Initiative

The Athens-Attica Hotel Association spearheads an exemplary initiative aimed at combating food waste within the hotel and hospitality sector. Recognizing the significant environmental and economic impact of food waste in this industry, the program takes proactive steps to reduce waste generation and promote sustainable practices. Through a comprehensive approach that combines training, guidance, and strategic implementation, the initiative empowers hotels to implement effective strategies for minimizing food waste and optimizing their operations.

At the core of this program lies a commitment to providing hotels with the necessary knowledge and tools to address the multifaceted challenge of food waste. Through tailored training programs and workshops, hotel staff are educated on the importance of waste reduction, responsible food management, and innovative approaches to food waste prevention. By enhancing the skills and awareness of employees, the initiative instills a culture of accountability and fosters a collective effort in the fight against food waste.

Regional

AGRofood sustainable gOalS

Project

The Greek National Agency’s Erasmus+ project is a dynamic initiative that prioritizes interventions to foster innovation, productivity, and competitiveness. With a specific focus on the agro-food sector, the project delves into international concepts of sustainability, aiming to inspire young individuals to recognize the food industry as an excellent career choice. By providing opportunities for up-skilling and re-tooling the current agro-food workforce, the project contributes to human development while aligning with global goals. Through its multifaceted approach, the project seeks to create an ecosystem that embraces innovation, empowers the workforce, and drives sustainable practices in the agro-food field. By bridging the gap between education and industry needs, the initiative cultivates a sustainable and prosperous future for the agro-food sector while addressing the pressing challenges of our time.

Regional

Hopeland

Project

Hopeland started with the intention and vision to become a place where parents and children coexist in nature for short or longer periods of time, while being trained on various issues, aiming at unanimity, good relationship, equality, mutual respect and love for the environment.

Achieving to a certain extent its goal (as far as the crisis allows such inspirations), it evolves into a Multi-functional Farm that provides many different kinds of experiences, always having at the center of its actions and choices the Environment, Tradition, Culture and Personal Development. Four pillars that anyway support its “edifice” these first 7 years of its existence.

The beginning of 2018 marks its 2nd seven-year anniversary, which will clearly aim at strengthening its relations abroad, hosting young people seeking knowledge, participating in actions organized through various programs such as Erasmus+, the World School Project, environmental excursions of pupils and students from Europe and more.

Regional

FOOD-AWARE - Training materials and visual learning tools for early education on environmental sustainability and responsible food consumption

Project

The FOOD-AWARE is a project funded by the Greek NA, that aims to empower children from various European countries to grow into responsible and conscientious food consumers by training their teachers to educate them from an extremely early age on a plethora of sensitive subjects, which constitute the basis of the responsible consumer. The subjects, as identified by the consortium include: Local food production; Food waste; Food chain; Resource efficiency: sustainability and circularity; and Responsible food consumption.

National

Article 13 Food waste

Law

In order to achieve the objective of preventing food waste generation, a specific programme of food waste prevention measures is established, which is part of the National Waste Prevention Programme. The measures taken shall:

(a) reduce food waste generation in primary production, processing and manufacturing, retail and other forms of food distribution, in restaurants and catering services and in households, as well as food losses along the production and supply chain by 2030

(b) encourage the donation and redistribution of food for human consumption, giving priority to human nutrition over use as animal feed and to reprocessing into non-food products.

Local

WASTED FOOD

Guide

Guide for better food management, recipes and information considering food waste and ways for lessen losses and food waste reduction.

“Every year, almost 1/3 of the food produced in the world is thrown away. This in practice

It means that around 1.3 billion tonnes do not reach our plates, when they could feed people in need. But how many of us know the “real cost” of waste?Although the planet produces enough food to us feed everyone, almost 1 billion people 34% of the land and 69% of clean water is used for the production of 30% of vegetables and fruit produced not

They reach consumption because: do not meet the “appearance” market criteria.A family of four in Greece flies every time in the trash about 120 kg of food, worth about 500€. Where is the food lost? Where is the problem?”

Local

Food Waste: An environmental and social issue

Food Waste

The subject of this diplomatic work refers to food waste and their prevention methods. In the first part, after a brief reference to definitions such as municipal solid waste and household waste, will be further analyzed the issue of food waste and important terms such as avoidable and unavoidable food waste. Furthermore, after pointing out the institutional framework in effect both in the European Community and in Greece, the paper will carry on with the causes of production of food waste and it will also present the side effects of food waste on the environment, society and economy. Moreover, the paper will also present ways to deal with waste effectively. Also, there will be a thorough citation of evidence concerning food waste production, as well as reference to studies which have been conducted in various countries within and outside of the European Union. The second part has to do with the empirical part of the research. After a description of the methodology which was followed in the research in detail, we will make a quantitative analysis of the data resulting from the completion diaries of food waste. Finally, there will be discussion of the results of the investigation and proposals will be mentioned

National

FOOD WASTE MANAGEMENT SYSTEM

Management System

The main stages of the certification process include:

-Preliminary check (on request): gap analysis and assessment of the organization’s level of compliance with the requirements

-Documentary and certification verification: audit activities aim to verify system compliance with the aforementioned requirements

-Annual surveillance visits: carried out during the validity period of the certificate, they aim to monitor the system maintenance and the continuity of improvement process

-Certification renewal (upon expiration)

National

Bring it Back

Application

“Bring it Back is a food management app, that manages food that is fresh today, but at the end of the day will not be disposed of and will be withdrawn and thrown away. This contributes to the creation of a vicious cycle, which results in a negative impact on the environment, increases food waste and increases the global shortage of food, with all that this entails” Christos Kokkoros tells us and continues: “The goal is for the Bring it Back community to keep growing until there is food for everyone without an environmental footprint”

National

Food Waste

Application

According to Mr Theodoridis, after about eight months of setting up a complete food database, the Food Waste App has moved to the pilot stage and is now in the stage of implementing and processing the new data that have emerged since the summer of 2022. “At the moment we are in the first stage of implementation, i.e. recording waste for our own use. In the second stage we intend to communicate the weekly or even monthly logging results to the user, so that the user knows exactly the portions he throws away,” he says. The “key” that will motivate the consumer in terms of food waste is essentially the third stage of the application, which the team aims to include in the project within 2023: “We want to incorporate an average estimate of the prices of wasted food, so that it will motivate the consumer more, as he will know his monthly waste and in terms of financial cost.”

National

SUMMARY OF POLICIES AND LEGISLATION FOR FOOD WASTE PREVENTION AND REDCUTION

LAW

Greece has a National Strategic Waste Prevention Programme, based on an assessment of socioeconomic conditions, waste prevention/management performance and interaction with other policies, proposed as a key waste stream/priority intervention area food waste.

Since February 2014, based on the art. 46§1 of Law 4238/2014, donations of food, medicines, clothes or other goods, other than those subject to excise duty, are exempted from VAT. Those goods may be available for free in public entities or private non-profit organizations, legally established in Greece with proven charitable cause to be distributed solely for the convenience or comfort of vulnerable social groups.

National

Saving Food

Project

ViLabs is a private research and innovation laboratory and provides a wide range of research, development and consultancy services to national and international businesses and organizations, using a unique set of tangible and intangible resources, including knowledge, facilities, human and financial resources, to support researchers and entrepreneurs to innovate.

Boroume is a non-profit organization aiming to reduce food waste and combat malnutrition in Greece. Every day, we save food and food from all potential donors and offer them, through charitable organizations, to people who are food insecure. From 2011 until today we have saved and offered a total of more than 18,000,000 portions of food.

National

Retaste

Conference

The RETASTE 2023 Conference will allow scientists, entrepreneurs, and the representative of organizations related to food production, distribution and consumption, as well as, those that deal with the waste produced in each step of the farm to fork ladder, to present research and innovative results that aim to address these challenges. RETASTE 2023 strives to foster research that supports transition to more resilient and environmentally, socially, and economically sustainable food Systems on land and at sea that provide healthy diets for all and respects planetary boundaries.

National

The Food Waste Nudge

Experiment/Project

Similar to the rest of Europe, Greece currently has a significant problem with the large quantities of restaurant food that are wasted each year. The main source of this issue is that restaurants are unable to repurpose the food from the patrons’ plates.

Let’s look at the data in case you believe that this isn’t a significant issue in comparison to other socioeconomic or environmental problems:

According to recent research, 1.3 tons of food are thrown away each year in Europe, where nearly a third of the food served in restaurants is squandered.

100 kg of food are wasted on average per person in Greece alone.

Such vast servings of food shouldn’t be wasted in light of the recent high levels of poverty and hunger on a national and international scale. To investigate this issue, the nudging Unit Greece (NUG) team decided to conduct their first nudging experiment.

Italy

National

Too Good To Go

App

The Too Good To Go app helps reduce food waste and profit from products that would otherwise go to waste. In addition, 76 percent of users who discover a store through Too Good To Go start frequenting it as customers. The app is available for iOS and Android devices and connects the user to restaurants and stores with unsold surplus food. Created in Denmark in 2015 by a group of young people as a contrast to food waste, it allows customers to purchase “Magic Boxes” with the day’s unsold food from restaurants, bars, and grocery stores at a reduced price.

Present in Italy since March 2019, in 2021 it was the most downloaded “Food&Drink” app by Italians.

National

MyFoody

App

MyFoody was founded in 2015 with the purpose of promoting conscious food consumption and thus reducing the problem of food waste. A phenomenon that is growing rapidly today, given that more than a third of food produced worldwide, is not consumed and even ends up in the garbage. In this regard, the app, aims to reduce such inefficiency by presenting itself as a valid solution that can transform food waste into resources. The platform, in fact, connects supermarkets with consumers, allowing the latter to be able to know, in real time, the most advantageous offers on products at risk of waste present in the stores closest to their location. By joining MyFoody, stores can improve food surplus management, reduce food waste and communicate their sustainable commitment.

National

Bring the Food

App

The project was born in Trento, thanks to the efforts of researchers at the Bruno Kessler Foundation, in 2012. The solidarity app claimed to facilitate the matching of small food businesses with surpluses to dispose of and volunteer organizations that could employ them to help needy people. The technology perfected by the researchers lent itself perfectly to use, providing businesses with a digital storefront updated in real time to display their food surpluses so that charities could reserve and collect them in a timely manner. In the years to come, the project has grown, allying with the Food Bank. Bring the Food is about to become a utility tool that disregards the charitable purpose while retaining its solidarity soul in its intention to help restaurateurs face a difficult recovery. So, the platform becomes a free showcase available to restaurateurs – from a good part of Northern Italy – to present semi-processed products (preserves, ready-made sauces, fresh pasta…) offered to customers in the area and available for home delivery.

National

Bring the Food

App

National

LEGGE 19 agosto 2016, n. 166

Law

Law n. 166 of August 19, 2016 on “Provisions concerning the donation and distribution of food and pharmaceutical products for purposes of social solidarity and for the limitation of waste” has as one of its aims, among others, to help reduce waste production, promote reuse and recycling as well as contribute to the achievement of the general objectives set by the national waste prevention program. The law, which incorporates many elements of the National Plan Against Food Waste (PINPAS), seeks to encourage the recovery and donation of food and pharmaceutical products for purposes of social solidarity. is aimed at public entities and private entities that pursue non-profit civic and solidarity purposes. Food business operators can give away food surpluses free of charge to donors, who must allocate them, also free of charge, as a priority to indigent people, if they are products suitable for human consumption; otherwise to animal support and self-composting.

Recup

Association

Recup is a social promotion association supported by Fondazione Cariplo that combats food waste through participatory and inclusive action in Milan’s open markets. Since 2016 it has managed to recover nearly 100 tons of still edible fruit and vegetables that would otherwise have been thrown away. RECUP’s main activity takes place in 11 markets and in Verona, where every week the APS receives from traders dozens of boxes with unsold produce that are sorted and distributed free of charge. One of the cardinal principles of the association is that anyone who helps in the recovery and sorting is entitled to a share of what is “saved” with respect for others, without making distinctions between people in a difficult situation, those interested in the problem they are trying to counter and curious passers-by. By choosing this mode of intervention, a relaxed atmosphere and a multicultural and intergenerational environment is spontaneously created, thanks to which it is possible to respond to the increasingly evident need for greater social cohesion in Milan’s neighborhoods and at the same time reduce food waste.

National

Banco Alimentare

Organization

The Banco Alimentare Foundation is an Italian nonprofit organization that collects foodstuffs and recovers food surpluses from agricultural and industrial production and redistributes them to charitable facilities scattered throughout the territory that carry out charitable work toward the most destitute people. The Food Bank, similarly to other food banks, has as its primary purpose the social valorization of food surpluses for charitable purposes. The main sources of waste in the agri-food chain and on which the organization acts are primary production, processing, distribution and final individual or collective consumption. Wholesome products, still edible, but which for mainly market reasons can no longer be marketed by companies and large-scale organized distribution and have thus lost their economic value are collected and distributed free of charge, through a network made up mostly of volunteers, to affiliated charity facilities, with quantities calculated according to the number of people assisted and the needs

Regional

Buon Fine

Project

Coop, for years, has been in the forefront of the fight against food waste thanks to the “Buon fine” project: in a dedicated area of the store, it is possible to find products with the Buon fine label, discounted from 30 to 50 percent because they are close to the expiration date or because they have a small defect on the packaging. If a product, in spite of the discount, remains unsold, it is donated to one of the associations that take care of disadvantaged people or – if it is animal products – of the most unfortunate 4-legged friends. The time factor, in this case, is crucial to the success of the operation: from donation to meal preparation, the time must be very short and the cold chain respected. That is why in stores where “Good Ends” is present, fresh products with same-day expiration dates are collected by store staff in the early afternoon and prepared for the associations that will pick them up in a short time. In 2020, thanks to the initiative involving the solidarity donation of goods, as many as 5,000 tons of foodstuffs were distributed to hundreds of organizations and associations throughout Italy.

Regional

PucciFrigo

App

PucciFrigo helps reduce food waste, manage expiration dates in an easy and fun way. It is an Android App that reminds you of food expiration dates, preventing unnecessary and costly waste. Operation is simple and intuitive: simply mark, just like on a piece of paper, the name of the food and its expiration date to keep it constantly monitored. Foods appear happy and smiling when there are still many days to go before expiration, while slowly becoming sadder as it approaches. Daily notifications warn of a food’s impending expiration or remind you to update PucciFrigo with the latest products purchased or consumed.

Regional

IA zero waste

Project

For the first time in Italy, a pilot project has been launched that uses artificial intelligence technology to monitor with absolute precision and reduce food waste. The experimentation is by the Elior group, which has been active in the international restaurant industry for years, in collaboration with the startup Winnow, and this first deployment was launched a few months ago at Elior’s Fourchette restaurant in Milan. The solution involves the installation of a camera positioned above the garbage containers, which captures images of food waste. The system learns to recognize the various foods that are thrown away, automating much of the process of recording food waste and providing detailed reports on the quantities and types of food discarded, both in the kitchen and in the dining room. It is a unique experimental project that makes it possible both to adapt the offering to better respond to customer preferences, reducing waste upstream, and to raise awareness of the impact of their habits on this problem.

National

Squiseat

App

The aim is to report in real time the presence of unsold food in the premises closest to users, so as to facilitate its take-away. The difference, compared to other similar formats, lies mainly in the possibility of choice: each person orders the product he or she prefers, but pays half, rather than 1/3 of the starting price. This allows us to enhance the value of the dishes offered, making it clear to the customer that he or she is not buying “scraps” of the worst quality, but high-end surpluses left a few more hours in the store after preparation.” So even the establishments have an economic return and it is possible to personalize the experience by meeting specific needs, such as those who follow a vegan diet or have celiac disease. Among the pluses of the app designed by the group is also the ability to request fresh items at full price for the next day, so as to encourage customer loyalty

National

Avanzi Popolo

Project

The project is the brainchild of four friends and is to connect places of need with places of waste. Avanzi Popolo 2.0 is only the most famous of the many projects against food waste of the association Farina 080, founded in 2015 with this very goal. Avanzi Popolo 2.0 is, then, a web platform-and soon a smartphone app-that anyone can sign up for. Once the log-in is completed, those who find themselves with food at home that will not be consumed can put it up for sharing by uploading a new “basket.” The system works as a mediator by connecting those who have the surplus and those who need or can benefit from that donation. Any wedding couple wishing to have a greener wedding contacts the association, which explains to them what the rules are for donating food and get in touch with the event organizers, the venue and the nearest entity that actually needs that surplus for its activities.

Local

Hub di quartiere

Project

The Neighborhood Hub project was born within the actions defined in the “Zero Waste” protocol promoted by the City of Milan, Assolombarda, Politecnico di Milano, implemented in collaboration with Banco Alimentare della Lombardia and supported by the QuBì Program. The goal of the Neighborhood Hub is to provide concrete answers to the demand for reduction of food waste in the city and access to food by people in need, guaranteeing a small-scale food collection and redistribution service. This growing project has been confirmed to be a successful response to the food need in the area thanks to the collaborative network of Public, profit, nonprofit and University institutions.

National

Last Minute Sotto Casa

App

LMSC is “the largest digital anti-waste community” created by Up Day, which is described on its website as an “innovative startup with a social vocation. “The app has already been working for a few years, has about 100 thousand downloads, and in its traditional version allows shopkeepers with food products nearing expiration to inform nearby customers of the possibility of buying those products at discounted prices, often by 50 or 60 percent. But in recent months, a new feature has been introduced that offers an additional service to shopkeepers and citizens, who are increasingly being asked not to stray far from home.Caon the new feature, shopkeepers can communicate with local citizens through a system of live push notifications, with which they can provide information about the store’s specific activity, its hours, new product arrivals, but especially about additional services offered, such as the possibility of having groceries ready and bagged or delivered to their homes.

National

Svuotafrigo

App

The app is available on both Google and the Play Store. It suggests more than 25 thousand recipes for cooking foods already available inside our refrigerator. The search is done by selecting among starters, main courses, desserts and entering the name of the ingredient we want to use or a recipe we have in mind. The system filters the available recipes according to the parameters entered and many anti-waste ideas appear to be brought to the table. Svuotafrigo is not just a recipe book in reverse, it is also a huge encyclopedia for aspiring chefs, linked to as many as 15,000 recipes from major magazines and Italian cooking blogs. With the app, you can search for your favorite dish by entering the first screen and clicking on Recipe Name.

Regional

Biova Project

Startup

The startup aims to reduce food waste by reusing unsold bread from large-scale distribution (gdo) as well as from neighborhood bakers. Biova Project picks up unsold bread from gdo outlets or from local entities with which it has established a relationship, for example, a neighborhood or region, and uses it to replace up to 30 percent of the raw material traditionally used to make beer: barley malt. The beer is brewed in existing local labs and co-branded through the same supply channels as unsold bread, with a label indicating the origin of the bread used. But the circle does not end there, as Biova Project has found ways to also reuse beer waste to produce snacks and to make the packaging for the products themselves

National

Naste Beauty

Startup

Turin startup produces cosmetics from apple processing waste. with technological support from Turin’s Enviroment Park, the two young founders participated in a European Community call for proposals. The result is a process, powered entirely by renewable energy, that starts with what remains after apple juice production: peel, seeds and very small amounts of pulp. All is dried, milled and turned into flour. This powder is then rehydrated and homogenized, resulting in a compound, called apple paste, that forms the basis of cosmetics.

National

Orange Fiber

Startup

Orange Fiber is the project led by Sicilian Enrica Arena to make textiles from orange processing waste. The goal from the beginning has been to create circular fabrics from citrus waste starting in Italy, to actively contribute to an increasingly environmentally friendly future of the textile industry. The amount of pulp (this is how citrus pressing waste is defined) produced in Italy every year amounts to 700 thousand tons: Orange Fiber reuses a part of it to extract cellulose and from there a fiber and a yarn. A one hundred percent Orange Fiber fabric can be made, but also a blend of different materials, mixing fiber obtained from pulp with silk, for example. Orange Fiber has collaborated with Ferragamo and made-in-Italy tie brand E. Marinella, to name a few, and has received numerous awards including the Vogue Yoox challenge 2021. The goal for the next ten years is to produce a raw material from alternative, sustainable sources and food waste and to do so in a high-performance way, for example, using biomass for energy production and reducing water consumption.

National

Mixcycling

Startup

From the belief that any residue can become a resource, Mixcycling transforms industrial processing waste by giving it a new life. It all started in 2020 from the need to recover valuable waste such as cork and wood waste in an established industrial reality, the Vicenza-based cork company Labrenta. From there The startup founders patent an innovative system based on the fusion of vegetable fibers from domestic or zero-mile agro-industrial production-wood, cork, but also bran, rice husk, grasses, parchment-with bioplastics derived from renewable sources or recycled polymers to create life for new high-performance and sustainable products. A service the startup makes available to companies in a wide variety of sectors, with the ability to also calculate the amount of CO2 trapped in plant fibers and use it in the creation of biocomposites.

National

Kmia

Startup

From innovation and love for Sicily came Kymia, the all-female startup that enhances the value of agricultural waste, in particular pistachios from Bronte, by creating eco-sustainable cosmetic products. The feature that most distinguishes us is definitely the idea of generating value from waste and the respect for the territory. Particular attention covers the values of sustainability and the environment in an eco-friendly production cycle from formulation to packaging and disposal of the latter, following the principles of circular economy. The project involves the creation of a high-quality anti-aging cosmetic line that speaks of the land, totally green and faithful to the principles of circular economy.

National

Io Potentino Onlus

Association

Magazzini Sociali – Solidarietà Circolare (Social Warehouses – Circular Solidarity) is the name of the project that deals with the creation of an organised, shared and participatory system for the recovery and distribution of food surpluses. The project deals with the recovery and redistribution of food surpluses from large and small-scale distribution and/or following gastronomic events. A software ensures complete documentary traceability of the social action, transparency for donors, logistics management and timely reporting.

Lithuania

National

Know your food

App

“Know Your Food” is a cutting-edge mobile application currently under development in Lithuania that aims to address one of the most pressing issues of our time – climate change. By providing users with comprehensive information on the environmental impact of the food they purchase, this app is poised to make a significant contribution to the fight against climate change.

The app will offer a range of features to help users make informed decisions about the food they buy. Online grocery stores will be able to integrate these features into their websites, enabling consumers to access important data such as country of origin, packaging sustainability, carbon footprint, and fertilizer usage for various food products. With “Know Your Food,” consumers will be able to track their CO2 footprint and receive rewards for purchasing sustainable food products. By collecting points or coins for such purchases, they will be able to redeem them for discounts on products that promote sustainability.

National

Food Sustainability in a professional kitchen

Guidelines

Miesto laboratorija team has developed a set of guidelines to help aspiring chefs and café/restaurant owners implement sustainability in their kitchens. These tips are based on the experience gained at the Urban Laboratory café, lectures given by Aida Matulevičiūtė, head chef of the Lithuanian Association of Restaurateurs, Chefs and Pastry Chefs, and lectures given to prospective chefs in 2019. The guidelines were further developed by studying the methods and practices of some of the world’s most famous “waste-free restaurants”. This publication is part of the “Food Sustainability Lab” project, funded by the European Commission under the “Europe in the World-Engaging in the 2030 Sustainable Development Agenda” (project no. CSOLA/2017/388-064). By following these guidelines, aspiring chefs and café/restaurant owners can help to promote sustainability and make a positive impact on the environment while also providing healthy and delicious meals to their customers.

Local

Hydroponic garden

Initiative

Hydroponics is a soil-less method of growing plants in water enriched with nutrients and oxygen. At Miesto laboratorija, innovative gardening experiments are conducted all year round in their hydroponic garden, which is open to the public. This is probably the only place in Lithuania where anyone can freely come and see the gardening system. This method of gardening is considered one of the most promising as it saves space, water, and light. It is particularly popular in major cities where space is limited or pollution prevents outdoor vegetable cultivation. For example, hydroponic gardens are installed in disused subway tunnels in London and on the roof of a skyscraper in Hong Kong. Hydroponic gardening saves almost 40% of water compared to conventional farming, and the use of energy-efficient LED lamps keeps electricity costs to a minimum. It is also a good solution for avoiding the importation or long transport of certain types of vegetables, so that fresh herbs, lettuce or spinach can be available locally. By adopting hydroponics, individuals and communities can grow fresh produce sustainably and in a more environmentally friendly way.

National

Food waste collection and recycling

Business

The company offers professional services for the collection, processing and recycling of various types of waste, including food waste of plant origin, used cooking oils and fats, animal by-products waste, and catering waste. They ensure the safe handling of all waste by using properly labelled, disinfected and sealed containers, and separating them into specific categories. Their services are designed to help individuals, businesses, institutions, and other organizations comply with waste management regulations and minimize their impact on the environment. The company can arrange collection schedules in advance or provide on-call services, making waste management quick and easy for their clients.

Local

European Day for Healthy Eating

Event

The European Day for Healthy Eating is an annual event celebrated in Vilnius City and Vilnius District. This event is organized by the Vilnius Public Health Bureau and invites the residents to participate in activities and events that promote healthy eating habits. The theme for the 2022 event was sustainability and sustainable nutrition, which aimed to raise awareness about the impact of our food choices on the environment. The event encouraged the participants to embrace sustainable food choices that are not only beneficial to their health but also to the planet. With this theme, the organizers hoped to inspire the participants to take small but meaningful steps towards a healthier and more sustainable future.

National

The Food Bank

Initiative

“The Food Bank” is an open, impartial and independent non-governmental organisation that relies on the goodwill of people and socially responsible companies to help it. Most of the time, goods that are close to their expiry date and have not outlived their appearance are donated to the Food Bank, which distributes food to the poorest and most needy people. 58% of all food collected by the Food Bank comes from the logistics warehouses of shops and supermarkets. Every day, Food Bank staff and volunteers go to 502 shops in 81 cities across Lithuania to collect expired food or goods with damaged packaging. Organisation works with individuals, social non-profit organisations and institutions to ensure that no good food is thrown away and that food aid reaches the most vulnerable.”The Food Bank promotes responsible food consumption, rational nutrition, resource efficiency and solidarity among society in the fight against food waste, environmental protection and helping those in need.

Local

Composting - "recycling" food waste

Guidelines

The Antakalnis community in Vilnius has taken an important step towards promoting sustainable living by creating guidelines for urban waste and composting. The recommendations are designed to help city residents, especially community gardeners, adopt eco-friendly practices in their daily lives. These gardeners are known for their natural gardening methods, which prioritize using organic materials and avoiding harmful chemicals such as fertilizers and pesticides. By composting their organic waste, they can create nutrient-rich soil that is essential for growing healthy fruits and vegetables. The guidelines provide practical tips on how to properly manage urban waste, including how to sort and dispose of different types of waste and how to compost effectively. With these guidelines, the Antakalnis community hopes to inspire more residents in Vilnius to embrace sustainable living practices and contribute to a healthier, greener environment.

National

Maisto atiduotuvė

Initiative

“Maisto atiduotuvė” is a thriving Facebook group that has become a vital platform for Lithuanians nationwide to connect and share more than just canned goods or a surplus of potatoes. It serves as a virtual gathering place where individuals generously offer their excess homemade delicacies, such as pancakes or oversized cakes, to their neighbors in the hopes of providing them with a delightful meal or dessert.

With a remarkable membership count of approximately 17,000, the group has established itself as a bustling community where food products are regularly exchanged or requested. Over the course of its six-year existence, the group has witnessed a remarkable transformation in the mindset of its participants. The act of giving or receiving food is no longer burdened by societal judgment, as members have embraced a collective concern for sustainability and reducing food waste.

“Maisto atiduotuvė” serves as an inspiring example of how an online platform can foster camaraderie while addressing pressing societal issues.

Regional

Coffee turns into light

Project

“Paulig” was the first company in Lithuania to take the initiative and start collecting coffee grounds for recycling in 2017. This step towards sustainability was driven by a consistent concern for the journey of coffee beans from farms to consumers. Coffee grounds can be recycled and transformed into environmentally friendly, green energy. The grounds are collected in places where a significant amount of coffee is consumed, such as business centres, large office buildings, cafés, and shopping centres. Once collected, the coffee grounds are transported to one of the “Green Genius” project’s operated biogas plants. In these large tanks, the grounds are processed along with other organic waste by microorganisms, essentially undergoing decomposition. During the decomposition process, biogas is released, which is then collected and used for electricity production. The remaining waste is provided to farmers as fertilizer. The energy collected from this process was used to illuminate Christmas trees in Vilnius and Kaunas. Additionally, there are plenty of useful tips available online on how to utilize coffee grounds at home for gardening, cooking, or maintaining household cleanliness.

Local

Sustainable Food Academy lesson

Project

Sustainable food consumption starts at home, and this valuable lesson was recently imparted by chef Justinas Kapkovičius and Santa Maria taste expert Ieva Pikžirnytė-Dignaitienė. Although initially aimed at schoolchildren, the principles they shared are equally applicable to adults. The lesson centred around the fundamental principles of sustainability in the kitchen and featured an all-day menu based on these principles.

The menu showcased a range of innovative and eco-friendly culinary choices. For breakfast, they ingeniously repurposed yesterday’s toast, serving it with a delightful red tea sauce. As for dessert, a delicious brownie was prepared using coffee grounds.

This lesson serves as an inspiring example of how sustainable eating practices can deliver exceptional food quality while minimizing environmental impact. By creatively repurposing yesterday’s food or transforming waste products like coffee grounds into delectable dishes, the chefs demonstrated the potential for culinary innovation within a sustainable framework.

Local

Community Kitchen Studio

Initiative

Kitchen Studio, a social business established by the Lapiai community centre in the Kaunas district, offers a diverse range of activities within its premises. Cooking, home decoration, and crafts education are among the core elements provided to the community. Additionally, thematic festivals and various other events are organised to foster engagement and participation. The educational programs prioritise sustainability, emphasising methods to prevent food waste and promoting the attainment of an efficient and environmentally-friendly balance between healthy eating and domestic life, all while minimising effort and expenses. Importantly, the profits generated from these activities are reinvested to offer free training programs specifically tailored for large families.

Local

Šilainių sodai

Initiative

In the Šilainiai district of Kaunas, a remarkable community garden called “Šilainių sodai” has emerged, nestled amidst the apartment blocks, streets, and pavements. This green oasis finds its place within the territory of Kaunas VIII Fort, where enthusiastic individuals cultivate a variety of crops, including cabbages, strawberries, and other fruits and vegetables commonly found in gardens.

At present, “Šilainių sodai” is embarking on a new phase, seeking to uphold the distinctive community spirit it embodies. With the invaluable support of the local community, volunteers, and partners, the initiative aims to transform a portion of the Vlll Fort’s territory to cater to the needs and desires of the local population. The envisioned transformation involves creating an environment that encourages urban residents to engage in gardening, partake in collective activities, attend educational events, relish quality time with loved ones, and immerse themselves in the beauty of nature.

National

CoolŪkis

Initiative

CoolŪkis is a transformative social initiative dedicated to fostering sustainability, combating social exclusion, and advocating for an eco-friendly lifestyle. By connecting individuals with unused garden spaces, whether in their own yards or in rural areas, CoolŪkis enables urban dwellers to cultivate vegetables and find solace in these serene environments. Moreover, the initiative actively promotes sustainable living by organising community gatherings, events, and educational classes. By facilitating the sharing of physical resources, such as gardens, and fostering human connections through shared experiences and effective communication, CoolŪkis creates a powerful synergy that harnesses untapped potential.

National

Gyvi Gali

Initiative

Plant-based diets offer a unique opportunity to enhance human health while simultaneously safeguarding nature and animals. Recognising this potential, organisation “Gyvi gali” places a strong emphasis on increasing accessibility to plant-based diets through comprehensive efforts in three key areas: public education, business collaboration, and institutional change.

To effectively disseminate the benefits of plant-based eating, “Gyvi gali” continually seeks engaging avenues for public and business involvement. Currently, two impactful plant-based food campaigns are underway:

The “NORI GALI” (WANT CAN) campaign aims to raise awareness about the advantages of a plant-based diet. Its objective is to inspire individuals to make more plant-based food choices, providing support along their journey towards adopting new habits.

The “ČIA GALI” (HERE CAN) campaign brings together restaurants that offer plant-based dishes. By encouraging more catering establishments to include plant-based options on their menus and substituting animal ingredients with environmentally friendly alternatives, the campaign promotes the growth of plant-based dining choices.

Local

Green Dinner in Alytus

Event

“The Green Dinner” is a captivating event that unites the local community and visitors alike, gathering around a shared table on Green Street in Alytus. This visually stunning and culturally significant occasion not only enhances the aesthetics of the city but also fosters a sense of community while promoting sustainability, solidarity, and green initiatives.

The dinner itself adheres to the principles of sustainable nutrition, incorporating eco-friendly products in the table decorations. By embracing these practices, the event serves as a powerful reminder of the importance of responsible consumption and environmental consciousness.

Moreover, the funds generated from “The Green Dinner” are directed towards the green initiative called “Let’s Give Pines Back to Alytus.” This initiative aims to purchase and plant pine trees in designated spaces throughout Alytus, with priority given to areas serving as hubs for social services.

National

Zero waste festival

Project

ZERO WASTE FEST is an eco-conscious event that unites individuals passionate about environmental issues, climate change, sustainable living, active lifestyles, and holistic well-being. It serves as a platform for both seasoned sustainability enthusiasts and those newly interested in adopting a more eco-friendly lifestyle.

The festival has three primary objectives:

Establishing and promoting new social norms that prioritize sustainability.

Building a network of sustainable innovators and developers within Lithuania’s community.

Advocating lifelong learning and inspiring positive personal changes in the global battle against climate change.

Since its inception in 2019, the festival has grown in popularity. Each year, a specific theme within the realm of sustainability is explored. In 2020, the focus was on WATER, while 2021 revolved around FOOD, and 2022 highlighted TEXTILES.

Local

"#Myself: Plan, Eat, Sort, Save

Project

The project’s slogan is “#Myself: Plan, Eat, Sort, Save.” It serves as a pilot trial for the residents of Siauliai, Lithuania, as they prepare for the upcoming European Union Directive, which mandates the separation of food and kitchen waste from January 1, 2024,

This slogan emphasises the crucial role we play in various aspects of our daily lives. It highlights the importance of planning our shopping lists and menus, practising proper dining etiquette (such as avoiding wastage), managing leftover food, and demonstrating our concern for the environment, cleanliness, and order.

To facilitate this initiative, specialised food sorting buckets and information regarding food and kitchen waste classification have been distributed to residents in over 100 apartment buildings. Residents are encouraged to dispose of the bucket contents in 240-litre food and kitchen waste containers placed alongside other municipal waste collection bins.

The pilot project will run for 6 months, during which specialists will analyse the volume of food waste generated and address any challenges residents may face while sorting food waste separately.

National

Biomotorai – Waste2BioFuels

Business

Biomotorai, a prominent leader in used oil collection and treatment within the Baltic region, excels in their efforts to address this environmental concern. The company has partners with over 2000 establishments, including cafes, restaurants, hotels, food production and trade companies, and similar businesses across Lithuania and Latvia. These entities generate substantial amounts of waste used oil.

To tackle this issue, Biomotorai employs specialised filters to effectively purify the used oil while separating any food residues present. The filtered oil is then supplied to biofuel-producing companies. By exporting the treated oil to European Union countries, Biomotorai ensures that this non-soluble material is given a valuable purpose, thus mitigating further environmental pollution.

Regional

Food waste - a valuable raw material!?

Project

The project’s objective is to foster social activism and raise awareness among local residents regarding sustainability and waste separation, with a particular focus on food waste. This will be accomplished through public education, engagement of various stakeholders, including youth, businesses, community members, municipal representatives, and individuals with disabilities from both rural and urban areas.

The project had four phases: Phase I introduced waste sorting culture, focusing on food waste separation, legal frameworks, current state, municipalities, and research findings. Phase II educated the public on waste separation through activities. Phase III involved practical eco-workshops for hands-on experience. Phase IV concluded with a final conference, film screening, and discussions on future activities.

The project has been implemented in the municipalities of Trakai, Alytus, Prienai, and Elektrėnai, as part of the preparation for the European Union’s circular economy strategy, set to take effect in 2024.

National

Waste culture

Project

To combat the escalating waste issue in Lithuania, the emergence of a TV program titled “Waste Culture” has taken centre stage. This program serves as a catalyst for reducing overall waste consumption in the country. Through captivating interviews, the show showcases innovative solutions that encourage individuals to adopt a zero-waste lifestyle. Airing on Lrytas Television, “Waste Culture” has garnered a substantial viewership, sparking interest in sustainable living and waste sorting practices across Lithuania. Additionally, it has shed light on the global problem of excessive consumption. The program strongly emphasizes fostering sustainable thinking among the population, emphasizing mindful consumption, food waste recovery, and waste sorting as crucial components of this cultural shift.