Food Waste Reduction

Food loss and waste reduction is critical for sustainability with one-third of global food currently lost or wasted. The session covers IoT cold-chain monitoring reducing supply-chain waste, edible coatings (Apeel) extending shelf life, ripening sensors enabling dynamic pricing, retail and consumer waste reduction strategies, food-waste valorisation to ingredients and feed, and policy interventions (France's food-donation law, EU Farm-to-Fork). Discussion addresses Too Good To Go and food-rescue platforms, the upcycled-food certification by Upcycled Food Association, anaerobic digestion of food waste, the role of date-labelling reform in waste reduction, and the corporate food-waste targets driving private-sector investment.