FUSIONS completed
A new FP7-project coordinated by Wageningen UR Food and Biobased Research was started on August 1st 2012. ABF-BOKU is one of 21 partner organisations located in 13 european countries working until July 2016 against food waste. FUSIONS means Food Use for Social Innovation by Optimising waste prevention Strategies.
Updated information can be found at the FUSIONS website and you are also welcome to follow us via twitter @EU_FUSIONS.
Here you can find a short introduction to the project aims.
Here you find the facebook page of the project.
In March 2014 FUSIONS announced the launch of seven social innovation feasibility studies to help deliver results in food waste prevention on the ground.
The feasibility studies will test how social innovation can be used to tackle food waste, from using the internet to connect those with surplus food to those who need it, to arranging community-based food canning and jam-making events. The studies are finished, the reports prepared for publishing!
In November 2015 the report "Criteria for and baseline assessment for environmental and socio-economic impacts of food waste" leaded by ABF-BOKU was published.
All previous FUSIONS publications are provided for download in english here!
The last FUSIONS Multistakeholder Platform Meeting for central and eastern Europe will take place on February 25th, 2016 in Vienna at BOKU University. The meeting language will be English, attendance is free of charge! Please find here the program and the link to registration. We welcome you at our meeting!
Besides international information about food waste related research we invited stakeholders from Austria to present their food waste prevention measures and strategies. In addition, in cooperation with our FUSIONS partner FAO we proudly present the photo series "One Third" from Klaus Pichler.
We planned our meeting in ecological way and the City of Vienna rewarded the event with the EcoEvent rating. This means that we considered waste prevention measures (especially food waste prevention), proper accessibility of our venue by public transport as well as bicycle and gentle use of resources. Our catering is regional, seasonal, 100 % organic and respects also vegetarian nutrition habits.
More information related to the event can be found here.
