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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.

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

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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