GCP project: Food waste

What can food stores do to reduce household food waste? And what can restaurants and public kitchens do to reduce food waste from meals eaten outside the home? The sector is currently in discussions to identify openings for the city and local businesses to collaborate on food waste projects.
food waste
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Facts: 
About twenty percent of the food prepared in commercial kitchens, such as in restaurants, hotels and the public sector, ends up being thrown away rather than eaten. This is a major problem not only because it is a terrible waste of both money and resources, but also because it impacts the climate. Food production and food waste are now the third largest source of carbon emissions. Gothenburg and Region Västra Götaland have established a goal to halve their food waste by 2030.

The sector is currently in discussions to identify openings for the city and local businesses to collaborate on food waste projects.
These discussions are being held in the form of an innovation lab, which you can read more about here >>

Interested in participating: 
Contact Anastazia Kronberg, project manager at Gothenburg Climate Partnership.

 

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