5 Professional Handbooks on Food Waste Management
20/02/2026
We are pleased to announce the publication of the document D1.4.2. Guidelines to reduce food waste, a set of fundamental guidelines developed to effectively combat food waste.
These Guidelines offer an in-depth analysis of the reasons, both internal and external, that cause food waste, highlighting the concrete benefits of adopting preventive measures.
The document is not limited to identifying the problem but also proposes practical solutions and suggestions on how food can be used and treated instead of being wasted.
The target audience is broad and includes:
- Consumers
- Food service
- Retail
- Primary production
- Waste management
We invite you to consult the document to discover how each of us can contribute to reducing food waste through targeted and conscious actions.
The Guidelines to reduce food waste can be found in the "Roadmap For Cross Border Actions" section"