Have you ever wondered why milk is white or how cheese is made?

In this fun interactive webinar, Teagasc’s food scientists will take us into the research labs at Teagasc Moorepark and explain why common dairy products in our fridges like milk, cheese and yoghurt, taste, look and smell like they do and what happens if we leave them too long.

Then during the live webinar with host Jonathan McCrea, primary schools from across Ireland will have their chance to ask our scientists questions. Bring your questions, bring your lunch and say cheese!

The SITES team will participate to the event on the 17th of November at 10:30 AM CET and aims to present and share the objectives of the business ecosystem group with the public.

With the main goal of tackling food waste loss (FLW) in Europe, this group invites organisations with commercial insight and has been created to discuss and support spin-offs, innovative ideas, business opportunities and much more. The group will have access to an online community to create synergies and interact with a wide range of stakeholders who share a common interest in learning and exchange information about the needs and solutions for FLW in the market and an opportunity for potential collaborations/ partnerships.

ZeroW directly addresses the challenge of food loss and waste by developing and testing a synergetic mix of innovations in real-life conditions, to deliver ambitious reductions at all stages of the food supply chain from pre-harvest to consumption.

ZeroW is a €12 million EU project about systemic innovations for zero food waste, funded under the Green Deal call of the Horizon Programme 2020 (Grant Agreement no. 101036388).

The European Commission will closely monitor the project’s results and progress over the next four years in relation to future EU legislation on reduction of food waste.

The project runs from 2022 to 2025 and is implemented in collaboration among 46 stakeholders from 17 countries.

https://www.zerow-project.eu/

Spanish households throw away 1,364 million kilos of food every year, an average of 31 kg per person, according to 2020 data from the Ministry of Agriculture, Fisheries and Food.

Therefore, the Spanish government is seeking for alternatives to reduce and prevent food loss and wastage in the country. Since this is becoming a greater issue.

Among the measures introduced by this regulation is the obligation for all agents in the food chain to draw up a prevention plan to avoid waste. It also includes sanctions for bars, restaurants and supermarkets that do not comply with this legislation, according to EL PAÍS.

These prevention plans must prioritise the use of food before it reaches the landfill. The priority, the ministry explains, should be human consumption through donation to organisations such as food banks. Companies will be obliged to sign agreements with the receiving organisations specifying the conditions for collection, storage and transport. The ministry stresses the importance of traceability of donated food: it must be possible to know where each food comes from.

The SISTERS strategy aims to contribute to this cause by implementing five innovative strategies, one at each stage of the food chain, to systemically address the challenges regarding food loss and waste understanding their dynamics and maximizing the uptake of solutions:

For further information about the news, please visit this article.