Useful Links

Recommended food waste calculators, videos and related research projects

Food Waste Calculators


FAO Policy Series: Food Loss & Food Waste

This video forms part of a series of policy and governance videos being produced by FAO about food loss and waste. Experts explain the importance of actively preventing and reducing food loss and waste and its direct contribution to food and nutrition security for all people.

Why do we need to change our food system?

In this short video, UN Environment Programme explores and presents the reasons why we need to transform the way we eat and consume our food, in order to have a balanced diet and reduce our food waste.

Food Waste: The Hidden Cost of the Food We Throw Out

A short video by ClimateScience explaining the environmental and social impacts of food waste.

Sustainable Food in Tourism: Waste Management

An online training session by UN Tourism that raises awareness for the problems surrounding food waste, highlights the main causes for food waste in tourism and focuses on providing practical solutions to reduce food waste in hotels and restaurants.

3 Reasons of Food Wastage at Restaurant | How to Control them?

A short training video by SincX presenting a few steps which can implemented to overcome  large amount of wastage of food ingredients in restaurants and help them in saving cost.

5 tips to reduce food waste

A short video by UN Environment Programme presenting 5 tips for households to reduce food waste production.

"Addressing Food Waste in the EU: Reduction Practices and Policies"

Dr Matteo Vittuari, Department of Agricultural And Food Sciences, University of Bologna, Italy, presented a seminar on the topic “Addressing Food Waste in the EU: Reduction Practices and Policies”, which took place in the Agriculture & Food Science Centre, UCD, Belfield, Dublin in November 2016.

SavingFood Educational on food waste

An educational video tailored to children to help them comprehend the food waste problem and adopt environmentally and socially responsible behaviour by SavingFood EU.

Waste and Resources Action Programme- WRAP (UK)- The Guardians of Grub (

A series of 4 case studies in the form short videos, where, businessmen of the hospitality and food service industry, talk about the importance of preventing and reducing food loss and waste and how effectively and efficiently track and manage food waste in their businesses, by using the Guardians of Grub Cost Saving Calculator. In addition, a webinar, in 6 parts, with useful information in relation to plate waste in restaurants and how it can be reduced. There are also included additional webinars in relation to food waste and its implications.

Сross-Linked Projects

REFRAME-CirculaR Economy strategy FRAMEwork for sustainable SMEs

Project Ref. №: 2020-1-EL01-KA202-078870
Programme: Erasmus+ 
Project website:
Project description: 
Climate change and environmental destruction are a threat to Europe and the world. Circular Economy (CE) has been identified as one of the key priorities that requires attention and actions for all organisations, regardless their size.
The REFRAME project created a CE Transition Framework specifically for small and medium businesses in construction, manufacturing and crafts industry, to help them become friendlier to the environment. It provides the EU construction & manufacturing SMEs and micro-enterprises’ employees and future employees with practical knowledge on implementing CE transition in their business.

ReS-Food-Reducing Food Waste and Rescue Surplus Food Supplies

Project Ref. №: 2022-1-RS01-KA220-VET-000088446
Programme: Erasmus+ 
Project website:
Project description: 
Every year in EU, from primary production to the consumer, around 88 million tons of food waste is generated, with economic, social and environmental negative impacts. Reducing food losses (either packaged or raw) is positively reflected on improving resource efficiency, sustainability of food production, reducing gas emissions and on the health of European and even world population. The Res-Food Project’s general goals are to provide training and awareness to all actors that are engaged from food production to food consumption in order to acquire required skills for assessing food loss and designing prevention measures for food loss and bridge companies from all the supply chain sector that potentially generate food loss with humanitarian organizations.

Enabling SMEs in the HoReCa sector for the effective adoption of Artificial Intelligence knowledge and tools

Project Ref. №: 2022-1-BG01-KA220-VET-000089399
Programme: Erasmus+ 
Project website:
Project description: 
The HoReCa (hotel, restaurant, catering) sector is one of the fastest growing sectors in Europe.
HoReCa businesses need to become “technology literate” to automate some processes; Extract knowledge -and turn it into actionable decisions.
Training is needed on various dimensions of AI and how these can be applied in the HoReCa sector to solve real problems. We focus hereby not on a formal training with academic flavour, but instead will offer a training in a language that is easily understood, hiding all unnecessary complexity, yet preserving the explainability aspects which are vital for any decision maker to build trust in a decision support system.

FOODRUS - Circular Solutions for Resilient Food Systems

Project Ref. №:  101000617 — FOODRUS
Programme: Erasmus+ 
Project website:
Project description: 
FOODRUS is working to tackle the food waste and losses by creating resilient food systems across nine European regions. To achieve this, the project will test 23 circular solutions through diverse forms of collaborative innovation, including: technological (blockchain solutions to manage food losses and waste), social (educational materials and citizen science activities to promote sustainable consumption habits), organisational (last mile networks to foster local consumption and donation), and fiscal (new ‘Pay As You Throw’ schemes).

These innovative solutions will empower and engage all actors in local food systems, from farmers to end-consumers and everyone in between, to build a multi-actor alliance to tackle the challenge of food loss and waste.


Project Ref. №: 2021-1-EL01-KA220-VET-000033118
Programme: Erasmus+ 
Project website:
Project description: 
SMEnergy targets SMEs’ micro-enterprises’ owners/managers/personnel and/or their responsible/ decision-makers for energy sources management and/or environmental managers.
Its objective is to help them get educated on Energy Footprint Management, by utilizing digital modern tools and technology.

Zero food waste education of „Z” generation of European citizens - ZeeWaste4EU

Project Ref. №:  2021-1-HR01-KA220-HED-000023012
Programme: Erasmus+ 
Project website:
Project description: 
The aim of the ZeeWaste4EU project is to stimulate and create awareness among young people and the general public about the importance of prevention and reduction of food waste. Previous research has shown that young people up to 24 years of age are one of the biggest producers of food waste. For this reason, it is necessary to predict and influence the behavior of young people, which leads to increased generation of food waste, but also of municipal waste in general. Therefore, the main goal of this project is to determine the exact amount of food waste produced by young Europeans, to analyze the reasons behind wasting of food in Croatia, Estonia, Romania, Italy and Serbia, and to create digital educational material for the purpose of changing their behavior with food and food waste.