Food Waste Causes & Solutions

The aim of this survey is to collect insights about (1) the causes and (2) potential solutions to prevent food loss and waste. Please fill out this survey according to your opinion/experience and let us know why food is wasted and how you think we could tackle this problem. You can find below a survey version for each stakeholder type. In order to access the survey that is applicable to your particular case, click on the corresponding bubble. If you need more information to know which stakeholder type you are, click below to see their definitions.
  • Industrial generators: The industrial generators are those whose economic activities generate food losses and associated packaging waste. They can be involved in production, processing, or packaging activities.
  • Transporting and storage generators: They are actors related to the transport and storage activities that may cause food losses or have a direct influence over the quality of food.
  • Wholesale and retail trade generators: They are commercial generators whose economic activity occurs in the wholesale or retail sector.
  • Service activities generators: They are providers of services associated with: Human health and social work activities, or accommodation and food service activities.
  • Domestic consumers: They generate food waste (and associated packaging) at household level due to their daily consumption and living habits and to their level of awareness inside their home.
  • Service consumers: They generate food waste (and associated packaging) at a restaurant, hotel, hospital, school, or any other catering service.
  • Waste collection operators: It refers to the company that is responsible for the waste collection and the taxes because it is part of its competences.
  • Waste collection company: It refers to the company in charge of carrying out the waste management service. It can be a subcontractor.
  • Treatment plant operator: It refers to the entity that is responsible for the biowaste valorization, energy recovery, or final disposal.
  • Media: It includes press media and social networks that participate in the communication and dissemination of results.
  • Educational institutions: They include schools, universities, and other educational spaces.
  • Students: It refers to students who are enrolled or attend classes at a school, college or university for example.
  • Researchers/Experts: It includes researchers and experts interested in the data recorded in order to make assessments, investigate solutions for food waste reduction and go beyond the reasons behind food waste.
  • Entrepreneurs: They are professionals whose company is of interest for the uptake of innovative solutions.
  • EU Networks: It includes sister projects, followers, european platforms, clusters, etc.
  • Cultural & Social Event Partners: They are related to cultural (traditions, values..) and social activities (events organizers, culture promoters, organizations for inclusion and equity, etc).
  • Civil Associations & NGOs: Civil associations or NGOs that promote sustainable life habits that prevent food loss and waste.
  • Health stakeholders: It refers to doctors, nutritionists or culinary experts that provide scientific knowledge about healthy and equilibrated diets based on maximum use of food, local products and innovation.
  • Public body: It refers to policy makers. Like for example the environmental department of a city council.
  • Audit managers: They include public bodies, institutions or companies related to the food certification processes.
  • Banks & investors: Banks and investors that can promote innovations and make them economically sustainable.
  • Profit & Non-profit Organizations: It refers to profit and non for profit organizations that are needed to make sustainable FOODRUS strategies under the perspective of social economy and solidarity based economy.
  • Donation operators: They are persons/entities responsible for the management of certain kinds of food (fresh or cooked) for donation for human consumption such as NGOs collaborating with the municipality, food banks or social services as social kitchens.
  • Secondary products producer: It refers to companies that collect and transform food losses and wastes in secondary products for human or animal consumption.
HORI (1)