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INNOVATION
Supplier/retailer agreements for avoiding waste of bakery products
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Market Maturity: Exploring
These are innovations that are actively exploring value creation opportunities. Learn more
Market Creation Potential
This innovation was assessed by the JRC’s Market Creation Potential indicator framework as addressing the needs of existing markets and existing customers. Learn more
Women-led innovation
A woman had a leadership role in developing this innovation in at least one of the Key Innovator organisations listed below.
Location of Key Innovators developing this innovation
Key Innovators
SVERIGES LANTBRUKSUNIVERSITET
UPPSALA, SE
Small or Medium Enterprise
UNIVERSITA DEGLI STUDI DELLA TUSCIA
VITERBO, IT
Higher Education Institute / Research Centre
TAMPEREEN KORKEAKOULUSAATIO SR
TAMPERE, FI
Higher Education Institute / Research Centre
UN Sustainable Development Goals(SDG)
This innovation contributes to the following SDG(s)
SUSTAINABLE DEVELOPMENT GOAL 12
Ensure sustainable consumption and production patterns

The UN explains: "Sustainable consumption and production is about promoting resource and energy efficiency, sustainable infrastructure, and providing access to basic services, green and decent jobs and a better quality of life for all. Its implementation helps to achieve overall development plans, reduce future economic, environmental and social costs, strengthen economic competitiveness and reduce poverty.

The EU-funded Research Project
This innovation was developed under the Horizon 2020 project LOWINFOOD with an end date of 28/02/2025
Description of Project LOWINFOOD
LOWINFOOD supports the reduction of food loss and waste in European Union by demonstrating innovative solutions following a multi-actor approach that involves actors along the entire value chains. The main objective of the project is to co-design, together with actors of the food chain, low-waste value chains by supporting the demonstration of a portfolio of innovations in the fruits & vegetables, bakery products and fish value chains, as well as in a-home and out-of-home consumption. Proposed solutions are already tested as prototype in lab or in relevant environment but are waiting to be validated and demonstrated to TRL 7/8. The impact of the innovations will be evaluated by providing evidence of (i) their efficacy in reducing food loss and waste in different food value chains, (ii) improving the socio-economic performance of these value chains, and (iii) reducing the environmental impact of the value chains concerned. LOWINFOOD comprises seven interrelated work packages, among which four deal with the demonstration and market replication of the innovations addressed by the project (WP2-5), one to be started before the demonstration of innovations, and seeking to implement a multi-actor approach to support the evaluation of the innovations and including the identification of the methodology, the definition of the Key Performance Indicators (KPIs) and the actual evaluation (WP1), one to communication, dissemination and market replication (WP6) and one for project coordination management (WP7). The LOWINFOOD consortium includes universities, research institutes, start-ups, foundations, associations and companies working in the food sector with expertise in all relevant scientific and technical areas covered by the project: innovation, demonstration, knowledge transfer, dissemination, policy advice and marketing strategy.

Innnovation Radar's analysis of this innovation is based on data collected on 15/07/2022.