Infos zum Förderprogramm
Bewerbungsschluss: 20.09.2022 | Förderung: Insgesamt 2.250.000 € |
Die EU fördert Projekte zur Vermeidung von Lebensmittelverschwendung. Der Förderschwerpunkt liegt auf Krankenhäusern, Restaurants, Kantinen und anderen Serviceanbietern aus dem Lebensmittelbereich. Weitere Informationen (in Englisch) finden Sie nachfolgend.
Fighting food waste in the EU: new call for proposals to help stakeholders take action
According to estimates, in the EU, around 88 million tonnes of food waste are generated annually along the food supply chain with associated costs estimated at € 143 billion. Reducing food waste has enormous potential for reducing the resources we use to produce the food we eat as well as the environmental and climate impact of food systems. It also has an important social dimension, helping to address challenges to food security.
In order to support key players in taking action to address food waste, the European Commission in collaboration with HaDEA have launched a new call for proposals under the Single Market Programme (SMP) – Food strand: ‘Grants for stakeholders to improve measurement of food waste and help implement food waste prevention in their operations and organisations’.
The aim of the call is to support stakeholders in the hospitality and food services’ sector to improve measurement of food waste and help implement food waste prevention in their operations and organisations. The sector includes restaurants, hotels and catering services (healthcare, education, canteens, transportation etc.) in both the public and private sphere.
Through this call, the European Commission is looking for solutions that are ready to be implemented by small and medium-sized enterprises (SMEs), in close-to-market conditions and at industrial or commercial scale. A wide range of activities are eligible to be supported by the grants offered under this call for proposals, such as integration of food waste prevention in business operations, food waste monitoring programmes, communication materials, development of new business models, training programmes etc.
Project proposals should include an initial food waste diagnosis to understand the extent of the issue and should integrate food waste measurement as part of the assessment of the effectiveness of the initiatives proposed.
Please find more information here