ZeroW’s policy team has distilled project insights into five briefs that outline how Europe can cut food loss and waste while ensuring fairness, resilience, and progress towards 2030 and 2050 goals.

On 16 September, the ZeroW and CHORIZO projects held their joint final conference showcasing latest innovations, insigths and solutions to tackle food loss and waste across Europe.

ZeroW has launched a smart meal planning prototype - a digital tool that cuts household food waste by aligning shopping and cooking with dietary needs, efficiency, and sustainability, aiming to inspire adoption and scale across Europe.

At a recent EU policy workshop, ZeroW joined key stakeholders from research, industry and the European Commission to present policy recommendations and innovative strategies for reducing greenhouse gas emissions and food loss across the food value chain.

Final Conference
September 16, 2025, 09:30–18:00 CET
Brussels

Advanced computer vision and AI are enabling greenhouse growers to forecast yields more accurately, improve harvest planning, and significantly cut tomato waste at the production stage.

New survey reveals strong support for eco-friendly and smart packaging, with clear potential for reducing food waste.

Green Deal-funded projects are stepping up with innovative solutions based on the 3Rs - reduce, reuse, and recycle. Read Green Deal Projects Support Office’s recent article on tackling food waste in the EU.

Join us for the Final Conference of the ZeroW and CHORIZO projects, where we will showcase key findings, insights, and solutions to tackle food loss and waste (FLW), one of the most pressing challenges in Europe’s food system.

Reducing food loss and waste is a critical challenge in the fresh produce sector, and engaging those who work directly in the supply chain is essential to finding effective solutions.

Food waste is a major challenge in the poultry industry, where outdated methods and limited digitalization make it difficult to monitor and reduce losses.

Academic paper about "Technological innovations for reducing tomato loss in the agri-food industry".

Food waste is a persistent challenge in Europe, with approximately one-third of the EU's agricultural production discarded as “ugly food” due to imperfections, despite being perfectly edible.

Academic paper about "Heterotrophic cultivation of Chlorella vulgaris yellow mutant on sidestreams: Medium formulation and process scale-up".

Project partners and SILL4 partners traveled to Barcelona to gain insights into innovative approaches to reducing food loss, redistributing surplus, and fostering sustainability in the food system.

The holiday season is for togetherness, indulgent meals, and celebration. Unfortunately, it is also a peak time for food waste in households across Europe. The ZeroW project is shedding light on innovative solutions to tackle food waste during the holiday

Food and Dietetics students develop innovative products from residual streams during Makeathon.

ILVO and SETU, are pursuing a patent application in Belgium for a groundbreaking decision support system.

Turning waste into value: How can Chlorella vulgaris upcycle food waste?

Digiotouch attended the OSPOs for Good symposium in New York and talked about key areas of open source policy

A Danish start-up called Reduced are turning wasted food into umami

Academic paper about "Comparison of Different Pretreatment Processes Envisaging the Potential Use of Food Waste as Microalgae Substrate".

ZeroW SILL4 contributing to breakout session on policy and legislation at international conference

Academic paper about "Vehicle routing with stochastic demand, service and waiting times — The case of food bank collection problems".

Meet Naiara Lpz de Uralde, from Udapa Sociedad Cooperativa working with second class potatoes