After four years of work across Europe, ZeroW is coming to an end with a clear message: large-scale food waste reduction is not only possible, it is already happening when people, technology and good governance pull in the same direction. What began as an ambitious idea grew into a collaboration of 47 partners and more than 140 supporting organisations, all working together to rethink how food is produced, processed, sold and consumed.

At the heart of the project were nine real-life living labs. These were not experiments on paper, but hands-on demonstrations in greenhouses, factories, supermarkets, food banks and even people’s homes. Each one tested a different approach: compostable packaging that keeps food fresh for longer, tools that help farmers match what they harvest to what is actually needed, more efficient ways to redistribute surplus food, and methods to turn unavoidable waste into something of value again.

Tangible Results: Less Waste, Lower Emissions, Stronger Systems

By the end of the project, the demonstrated combined impact of these innovations was striking. Losses right after harvest fell by an average of 72%, far beyond the original expectations. Waste during food processing dropped by more than half, and supermarkets cut their waste by around a third. At home, people reduced their food waste by more than 50%. One solution even replaced all non-recyclable plastic packaging with fully compostable materials. Together, these results show that major reductions in waste are possible without compromising safety, nutrition or affordability.

These actions also made a meaningful difference for the climate. Because wasted food also means wasted energy, land and resources, reducing it has a powerful effect on emissions. Across the supply chain, greenhouse gas emissions linked to food waste fell by 42% to more than 60%. The project helped extend shelf life, improve quality control and increase the amount of safe food available for redistribution. Thanks to better coordination between retailers and food banks, the availability of donated food rose by 74%. Consumers benefited too, with clearer information, healthier meal options and packaging that is both sustainable and practical.

Behind the numbers sits a broader story of resilience and fairness. The solutions tested in ZeroW helped food actors adapt more easily to unexpected challenges, from sudden harvest shifts to last-minute surpluses. Economic assessments showed that the innovations were not only environmentally beneficial but financially sound. Just as importantly, both the costs and the gains were shared more evenly across the supply chain, easing pressure on small producers, food banks and low-income households.