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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. €

0

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.

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

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

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