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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.

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

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.

Thanks. And then put a link of this page into your project's website.

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

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