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FRISCO

Food Retail Industry Supply Chain Optimization (FRISCO): Food Discount Intelligence to Reduce Food Waste through the implementation of the FoodLoop Platform

Total Cost €

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EC-Contrib. €

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Partnership

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 Outcomes and results

 FRISCO project word cloud

Explore the words cloud of the FRISCO project. It provides you a very rough idea of what is the project "FRISCO" about.

goes    discounts    inefficient    foodloop    services    remained    pillars    consumers    businesses    disposal    advancements    sold    clear    happens    stagnant    batch    industrialized    economic    adjacent    stomach    tons    messaging    strategies    perishables    benefit    combat    waste    efficient    overstocked    time    communicated    resort    policy    retailer    sustainability    marking    freshness    all    shift    positive    models    demand    amounts    consume    added    gained    aggravate    eaten    environmental    food    accompany    supply    sustainable    billion    think    multiple    prior    mainstream    destroy    balanced    countries    worldwide    front    fresh    reaching    despite    40    saves    dates    conflicts    footprint    efficiency    weeks    wasted    redefining    retailers    date    ecological    grocery    ing    urgency    societal    win    motivate    geared    technological    close    zero    significantly    bbds    emerged    avoidable    world    center    chain    deals    cutting    communication    platform    resource    social    ways    core   

Project "FRISCO" data sheet

The following table provides information about the project.

Coordinator		 FOODLOOP GMBH 

Organization address
address: AGIDIUSSTRASSE 14
city: KOLN
postcode: 50937
website: n.a.

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.
 Coordinator Country Germany [DE]
 Project website http://www.foodloop.net
 Total cost 71˙429 €
 EC max contribution 50˙000 € (70%)
 Programme 1. H2020-EU.2.3.1. (Mainstreaming SME support, especially through a dedicated instrument)
2. H2020-EU.3.2. (SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy)
 Code Call H2020-SMEINST-1-2014
 Funding Scheme SME-1
 Starting year 2015
 Duration (year-month-day) from 2015-06-01   to  2015-11-30

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    FOODLOOP GMBH DE (KOLN) coordinator 50˙000.00

Map

 Project objective

The way to more resource-efficiency goes through the stomach in many ways: Resource-efficient grocery production is a core challenge of sustainable development. Food that is not being eaten, destroy ecological and economic resources and aggravate social conflicts.

Food waste has emerged front & center as a key sustainability challenge, which has gained much attention around the world. Worldwide, there is about 1.3 billion tons of food wasted every year and more than 40% of this waste happens at the retailer & consumer end. Large amounts of fresh food is wasted due to products not being sold before their best before date (BBDs) or due to the inefficient batch management & adjacent “Freshness-Policy” of retailers in industrialized countries. That results in the disposal of fresh products up to weeks prior to their BBDs.

Currently, to combat this, retailers resort to marking down perishables that are overstocked or reaching their BBDs. This common practice has remained stagnant despite technological advancements. These best before & freshness deals are not efficiently communicated to the consumers in time, resulting in avoidable food waste.

The urgency in developing IT services & communication strategies with clear win-win messaging needs therefore to be addressed; not only to motivate consumers to demand food discounts on fresh products close to the best before dates, but especially to accompany businesses to exploit the added value of resource-efficient models cutting food waste significantly in the long term and thus benefit in multiple ways. A shift towards a zero food waste supply chain needs to become mainstream.

The FoodLoop platform is geared towards resource-efficiency, redefining the way we think, produce and consume, thus creating a positive environmental footprint with its activities.

Rather than just balanced, the three pillars of sustainability—economic, environmental and societal—need to be integrated with each other.

FoodLoop saves it all!

Are you the coordinator (or a participant) of this project? Plaese send me more information about the "FRISCO" project.

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Send me an  email (fabio@fabiodisconzi.com) and I put them in your project's page as son as possible.

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The information about "FRISCO" are provided by the European Opendata Portal: CORDIS opendata.

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