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Food

showing 11-20 of 36 results

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EU Policy Workshop to Reduce Consumer Food Waste

TimeLoc
19 November 2018
Berlin
Germany
Public campaigns and other policy instruments can significantly influence consumer behavior and contribute to a reduction of consumer food waste. The REFRESH Policy Workshop "Public campaigns and other policy options for behaviour change" discussed the findings of REFRESH work on consumer behaviour and policy recommendations with regard to reducing consumer food waste. Based on a detailed report and policy brief developed by the Ecologic Institute, the workshop provided ideas and inspirations for EU and national policy makers in designing appropriate interventions against consumer food waste. The workshop took place on 19 November 2018 in the German Ministry of Food and Agriculture in Berlin. The background report, policy brief, workshop minutes, agenda and presentation are available for download.Read more

EU Policy Review for Food Waste Prevention and Valorisation

D3.3 Screening of EU policy areas with relevant impact on food waste prevention and valorisation
In this report the authors, which include Stephanie Wunder, Keighley McFarland and Dr. Martin Hirschnitz-Garbers from Ecologic Institute, provide an overview of the most relevant EU policies and instruments with an impact on food waste generation and/or prevention. The report explains the relevance of the different policy areas at EU level and identifies the gaps, overlaps and unintended effects of EU regulation. Finally, it identifies potential opportunities for improvement in each policy area. The report is available for download.Read more

Die Wahrnehmung von In-Vitro-Fleisch in Deutschland

Analyse der gesellschaftlichen Diskurse
The short analysis by Mandy Hinzmann gives an overview of the different positions on laboratory-produced artificial meat and shows the lines of argumentation of different stakeholder groups in Germany. The study is available for download.Read more

Trend Analysis: Meat of the Future

January 2018 to March 2021
The project "Trend Analysis: Meat of the Future" analyses the development trends of meat substitutes, analyses which effects can be expected from a market expansion of meat substitute products and identifies approaches through policy and research to reduce negative environmental impacts. The scope of the trend analysis includes three kind of meat substitutes: plant based substitutes, insects and in-vitro meat.Read more

Pilotbericht "Ein Geschmack der Zukunft der Meere"

Project report and how-to guide for organising popular scientific events on sustainable consumption
Engaging the public on science and sustainable consumption: the how-to guide published in the pilot report "A Taste of the Future of the Seas" explains how to organize fun and impactful popular-scientific events, with a special focus on sustainable food. The guide, published by Ecologic Institute, is part of the Science Year 2016*17 – Seas and Oceans and is available for download in German.Read more

Sowing the Seeds for Short and Long Term Improved EU Policies for Food Waste – REFRESH Policy Workshop

TimeLoc
8 November 2017
Brussels
Belgium
Speaker
Food Waste policy is affected by a large range of EU policies. EU food waste policy though lacks an integrated approach. Participants see opportunities to go beyond sectoral solutions through an integrated EU Food Policy. Workshop documentation is available for download.Read more

REFRESH Food Waste 2017 Conference Video

This video provides insights into the REFRESH Food Waste 2017 Multistakeholder Conference, which took place on 18 May 2017 in Berlin, Germany. The Conference brought together leaders in food waste prevention, reduction and valorisation. REFRESH partners presented the latest results and ongoing work of the REFRESH Project. Read more

Food Waste Innovation Incubator Day

TimeLoc
19 May 2017
Berlin
Germany
Speaker

As part of the REFRESH Food Waste 2017 Conference the Food Waste Innovation Incubator Day took place on 19 May 2017. The workshop brought together food waste stakeholders such as entrepreneurs, companies of the food industry and policy makers.

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