GoZero2021

29/06/2023

Exciting News! The 5th World Congress of Latvian Scientists "Research Latvia" has concluded! From June 27 to June 29, 2023, the scientists of Latvia University of Life Sciences and Technologies presented their groundbreaking project on sustainable waste management in the food industry.
The project, titled "Developing on-job-trainings' curriculum on sustainable waste management at food industry enterprises," aims to answer a crucial research question: What skills should be integrated into on-the-job training programs in contemporary waste management within food industry enterprises?
The study has revealed some eye-opening conclusions! Today, it's crucial for employees in the food production sector, regardless of their position, to not only identify various types of waste but also understand its impact on the environment. They need to be well-versed in legal requirements for food waste and recognize the importance of waste management for overall corporate responsibility.
Furthermore, experts in the food sector have highlighted a range of vital hard skills that empower employees to generate solutions and proactively minimize waste in their respective enterprises.
The validated and adapted content and structure of the on-the-job training in waste management will serve as a practical tool for European food industry professionals. It will not only promote sustainability but also align with the growing direction of ESG (Environmental, Social, and Governance) investment.
Together, we can create a greener and more responsible future for the food industry.

27/06/2023

👉At the end of May, researchers from the Latvia University of Life Sciences and Technologies presented an innovative study on the circular economy approach to reduce food waste in schools at the international conference "Research for Rural Development 2023".
♻️The supervisor of the project, Gunta Grīnberga-Zālīte says: “The goal of the project is to develop zero-waste management skills for students and employees of professional educational institutions in the food sector, thereby promoting their understanding of the financial advantages and environmental friendliness of such a waste management approach. LBTU is collaborating with several food industry enterprises and is planning to involve local municipalities, vocational schools, and public sector institutions in the project activities. This collaboration will help to ensure that the project has a wide reach and will enable the team to work with a variety of stakeholders to achieve the project goals. With the support of partner organizations and stakeholders, the team is confident that they can make a meaningful contribution to waste management in the food sector.”

27/06/2023

Last week the GoZero2021 project meeting took place in Istanbul.
The participants were diving into Zero Waste Management from different perspectives. 🍃♻️ Getting to know the project modules, and discovering different realities of Waste Management in Turkey.

18/04/2023

18/04/2023

18/04/2023

Last week our partnership held a TPM at the Latvia University of Life Sciences and Technologies

It was a great time to work together, discover a new city and define our next steps.

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24/03/2023

On a global scale, 13.3% of comida 🍲 is lost at the transport, storage and processing stages; and 17% of food is wasted at the consumer level (grocery stores, households, restaurants) (UN, 2022).
Considering all this, and in compliance with *ODS 12.3 (by 2030, halve global food waste per capita at retail and consumer level and reduce food losses along production and supply chains, including post-harvest losses) (EU, 2022)

Project aims to 🎯 𝒊𝒏𝒄𝒓𝒆𝒂𝒔𝒆 𝒕𝒉𝒆 𝒌𝒏𝒐𝒘𝒍𝒆𝒅𝒈𝒆 𝒂𝒏𝒅 𝒔𝒌𝒊𝒍𝒍𝒔 𝒐𝒇 𝒄𝒖𝒓𝒓𝒆𝒏𝒕 𝒂𝒏𝒅 𝒇𝒖𝒕𝒖𝒓𝒆 𝒆𝒎𝒑𝒍𝒐𝒚𝒆𝒆𝒔 𝒕𝒉𝒓𝒐𝒖𝒈𝒉 𝒛𝒆𝒓𝒐 𝒘𝒂𝒔𝒕𝒆 𝒕𝒓𝒂𝒊𝒏𝒊𝒏𝒈 𝒔𝒑𝒆𝒄𝒊𝒇𝒊𝒄𝒂𝒍𝒍𝒚 𝒅𝒆𝒔𝒊𝒈𝒏𝒆𝒅 𝒊𝒏 9 𝒔𝒖𝒃-𝒔𝒆𝒄𝒕𝒐𝒓𝒔.

T.C. Dışişleri Bakanlığı
Türkiye Ulusal Ajansı
Mancomunitat Ribera Alta
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24/03/2023

#𝙕𝙚𝙧𝙤𝙬𝙖𝙨𝙩𝙚𝙘𝙤𝙤𝙠𝙞𝙣𝙜 a whole life philosophy to reduce food waste.🥖🥔🫕
Apps 📲to save eating and trash-cooking to reduce food waste
👉 https://www.trendencias.com/dietas-y-nutricion/cocina-aprovechamiento-zero-waste-cooking-toda-filosofia-vida-para-reducir-desperdicio-alimentos
Türkiye Ulusal Ajansı
Mancomunitat Ribera Alta
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.C. Dışişleri Bakanlığı Avrupa Birliği Başkanlığı

El desperdicio en comida es uno de los grandes problemas que la cultura occidental y los países desarrollados presentan. Mientras en algunos países tienen...

10/03/2023

When we are talking of good practices in zero-waste production, there is always great to know real excamples of companies, who have introduced sustainability aspects in all stages of their production cycles.
“Malsena” is one of the biggest and most modern grain processing industrial group in Lithuania. Having mastered the modern milling technology, the company produces a wide range of products: different types of wheat and rye flour, flour mixes, wheat germ and bran.
The company leads towards sustainable development by creating grain farming programmes, Adopting zero waste mindset, encouraging Responsible consumption, caring about cleaner energy, Advocating healthier nutrition, Caring for their people, Encouraging climate action.
The statment on how the company works, is presented in The Baltic Mill Group Corporate Social Responsibility Report : https://www.malsena.lt/en/corporate-social-responsibility/

08/03/2023

What do we do?

Project team from Lithuania is working on preparation of e-learning material related to Zero-waste in Bread production.

Some facts:
• Wheat (Triticum spp.) is one of the most popular cereal varieties in the world;
• Because of its unique technological properties, wheat cereals are especially suitable for bread preparation.
• The most popular part of the wheat grain, used for bread making, is the endosperm, as it contains proteins (especially desirable gluten proteins: gliadin and glutenin), which leads to the high porosity of bread. However, despite most of the functional compounds of the wheat grain being located in the outermost tissues [1], these layers of wheat grain have not, until now, been used effectively enough.

In order to analyse the effective use of wheat bran, the study of Lithuanian scientists has been prepared. For conclusions of this study, please read more: https://www.mdpi.com/2304-8158/10/10/2501

31/01/2023

A zero-waste application requires a thorough analysis and assessment along the supply chain, focusing on not only GHG emissions but also water, energy, and raw material consumption. In this regard, how can ecolabelling help achieve zero waste management in the food sector?

To find out, let’s listen to “Ecolabelling for Food: - Difference Could It Make?” by the Food Programme: https://www.bbc.co.uk/programmes/m0014648




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How could environmental-impact labels help lower the carbon footprint of food production?

27/01/2023

On a global scale, 13.3% of the food is lost in transport, storage, and processing stages; and 17% of the food is wasted at the consumer level (grocery stores, households, restaurants) (UN, 2022).

Considering all of these, and in compliance with the SDG 12.3 (by 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses) (EU, 2022), Go Zero Project aims to increase knowledge and competencies of the existing and future employees through zero waste trainings specifically designed in 9 selected food sub-sectors.




+ # ZeroWaste # ecofriendly # sustainability

UN - the Sustainable Development Goals Report 2022: https://unstats.un.org/sdgs/report/2022/

EU - Farm to Fork Strategy (2020): https://food.ec.europa.eu/horizontal-topics/farm-fork-strategy_en