Today, food waste is an alarming crisis: 1 billion plates of food are thrown away every day in the world, while 783 million people go hungry and one third of humanity faces food insecurity, amounting to 59 million tonnes of food wasted annually, or 131 kg per person. This not only has a social impact, but also an environmental one, accounting for 16% of the EU food system's greenhouse gas emissions.
As part of this initiative, ARTIEM participates as a use case, providing its hotel operations to collect key data on food waste generated both in kitchen preparation and customer consumption. With this information, the project's technology partners will develop a pilot tool designed to reduce this waste and optimise daily management in hotels. This collaboration reaffirms our commitment to sustainable practices and the reduction of environmental impact.
CREDA: Mapping the Road to Sustainability
The Centre for Research in Agri-Food Economics and Development (CREDA) plays an essential role in SPRINT. It leads the initial mapping of the situation, defines the study methodologies and implements the necessary interventions. Tianyu Zhang Jin, PhD student at CREDA, highlights:
‘This project gives us the opportunity to understand the causes of food waste in contexts such as hotels and supermarkets, providing key data to design effective solutions.’
With its focus on economic, social and environmental impact analysis, CREDA is a key pillar in generating knowledge to mitigate food waste.
Innovasturias: A Transforming Effect
The Asturian Innovation Club, known as Innovasturias, was the driving force behind the SPRINT consortium. Its president, Ana María Pérez Otero, states:
‘From Innovasturias we believe that entities like ours must lead positive changes in their ecosystem. This project is not only a technological solution; it is a bridge to a more sustainable future’.
Innovasturias' commitment is reflected in its ability to connect sectors and mobilise resources to combat a problem that affects both sustainability and social equity.
ASINCAR: Innovation in the Agri-Food Chain
ASINCAR, as a cluster and technology centre, focuses on the evaluation of strategies for the revalorisation of agro-industrial by-products. Cristina Viera, R&D&I Project Manager at ASINCAR, points out:
‘ASINCAR's proximity to the agri-food sector ensures that the solutions developed reach end consumers, promoting a more efficient and sustainable value chain.’
Its contribution to the project includes the analysis of consumption and waste profiles in households, hotels and supermarkets, ensuring a holistic approach.
Masymas Supermarkets: Innovation from the Local Level
Hijos de Luis Rodríguez, known for their Masymas supermarkets, are also part of the SPRINT consortium. Beatriz García, director of Innovasturias, presented the initiative to them, and they did not hesitate to join. For years, they have been working to become more sustainable, and their participation in this project allows them to measure the impact of their actions directly on consumers.
‘With the SPRINT project we seek to provide evidence-based solutions to the food waste crisis, which deepens social inequality and threatens environmental sustainability’, Masymas stresses.
An Inspiring Future
At ARTIEM we are proud to be part of an effort that aligns research, technology and community to build a more sustainable world. This project not only allows us to be part of the change, but also to inspire others to act.
What will you do today to make a difference?
Sources:
UN. (2024, 27 March). The world wastes more than 1 billion meals a day - UN report. UNEP.
European Council (2024, 8 November). Food waste. European Council.