Project launched to reduce food waste in logistics chain

Summary

The production process in the food industry leads to up to 45% of food being wasted, a figure Flanders is tackling with a new project to analyse and correct logistics

New EU regulations

The Flemish Institute for Logistics (VIL) has launched the project Fresh Food Logistics to examine where and how food is lost in the logistics process. Eleven companies in the region are participating, including supermarket chain Carrefour and the La Lorraine bakery group.

According to the UN, 45% of production in the European food industry ends up as waste. In Flanders alone, the loss of food in the distribution chain amounts to 116,000 tons annually.

The European Commission has set a target to halve food waste in the EU by 2030. VIL is working to assist Flemish companies to prepare for stricter EU legislation concerning food waste and to optimise the fresh food logistics chain.

The project will start by determining the critical points that lead to food spoilage. It will then map the technologies that prevent food spoilage. Best practices from Belgium and abroad will be analysed to get an idea of individual business initiatives and collaborations between companies.

The project should lead to an ideal logistics concept, both organisational and technological. The cost-effectiveness of the concept will also play a major role. At the end of the project, in February, 2018, practical tests will be set up.

Photo: Lies Willaert/IPV-IFP

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