Événement à la une
Du 30.01.2024 au 01.02.2024
Du 30 janvier au 1er février 2024, aura lieu à Paris le rendez-vous européen des acteurs de l'hydrogène.
In line with the European Green Deal priorities, the farm to fork strategy for a fair, healthy and environmentally friendly food system, and the EU's climate ambition for 2030 and 2050, the successful proposals will support R&I to prevent and reduce food waste. They should therefore contribute to the transformation of food systems to deliver co-benefits for climate (mitigation and adaptation), biodiversity, environmental sustainability and circularity, sustainable food consumption, food poverty reduction and empowerment of communities, and thriving businesses.
Projects results are expected to contribute to all the following outcomes:
Climate change and environmental degradation are recognised as the main challenges to tackle in the European Green Deal. Food waste prevention and reduction could contribute to climate change mitigation and adaptation, pollution reduction, better air quality, biodiversity preservation...
The 2030 climate target plan sets out to raise the EU’s ambition on reducing greenhouse gas emissions to at least 55% below 1990 levels by 2030.
Member States have prepared integrated national energy and climate plans (NECPs) to achieve their 2030 targets.
The Commission brought support and expertise to Member States in the elaboration of their NECP and will continue to do so by supporting the full implementation of the plans, and prepare their update due in 2023.
Key policies within the framework of the European Green Deal also include the EU biodiversity strategy for 2030, the farm to fork strategy, and the EU zero pollution action plan.
Proposals should address all the following points:
Proposals should also build on past or ongoing research projects and ensure synergy with relevant initiatives. In particular, they should build on the work done by the Commission’s Joint Research Centre in support of the EU Platform on Food Losses and Food Waste and be aligned with the Environmental Footprint method developed by the Commission. The possible participation of the JRC in the project would consist of gathering data collected in the projects into a consistent framework for modelling food waste. It will also ensure that the proposed approach will be compatible with existing databases for the assessment of environmental impacts and aligned with the Environmental Footprint method, helping translating results into policy relevant outputs.
Proposals should include a dedicated task, appropriate resources and a plan on how they will collaborate with other projects funded under this topic and any other relevant topic, e.g. by participating in joint activities, workshops, etc. Selected proposals under this topic will thus need to work together and adapt their initial work plan. Communication and dissemination activities should also be grouped and coordinated in a complementary manner.
This topic requires the effective contribution of SSH disciplines.
Definition of food waste included in the Waste Framework Directive: Food waste means all food as defined in Article 2 of Regulation (EC) No 178/2022 of the European Parliament and of the Council that has become waste.
The main stages of the food supply chain identified by the Commission in the Delegated Decision (EU) 2019/1597 establishing a common EU methodology to measure food waste: primary production; processing and manufacturing; retail and distribution; restaurants and other food services; households.
e.g.: if households save money through reducing waste, they may use this additional income to purchase other products/services with potentially higher environmental impacts. e.g.: impact from reduction of food waste on energy generated from waste.