Reducing food waste

i-REXFO proposes an innovative business model to reduce the amount of food that ends up in landfills. We do so by financing measures to reduce food waste through waste-to-energy valorisation. The project focuses on food waste produced by the food industry and farms, large-scale distribution, the catering industry (hotels, restaurants, bars, HORECA), and consumers.

The importance of the i-REXFO project

According to FAO, one-third of the food produced in the world for human consumption every year – approximately 1.3 billion tonnes, 80% of which is still suitable for consumption – gets lost or wasted. Moreover, one-fourth of the European population (125 million people) is at risk of poverty and social exclusion, and 11% cannot afford one meal with meat or fish at least every two days. And if we extend these considerations to the entire planet, these figures are even more impressive.

Reduction. Recovery. Reuse.

i-REXFO raises the awareness of consumers and operators in the large-scale distribution and HORECA sectors; promotes the sale and use of food that is near its expiration date, less aesthetically pleasing, with suitable but deteriorated packaging; increases donations of surplus food to charities, and facilitates the collection and use of expired food for producing biogas in biomass-fed anaerobic digestion plants.

i-REXFO is an official partner
of FAO’s Save Food programme
www.fao.org/save-food

The i-REXFO consortium has submitted a financing project to the 2016 Life Programme of the European Commission. i-REXFO was financed on 26 May 2017, and the project’s activities commenced on 1 September 2017.

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