FOODRUS | Compilation of good practices in food waste prevention and reduction

Did you know that social kitchens are a mean to achieve social equity at multiple levels? In the context of the FOODRUS project, partners are increasingly finding evidence that these local initiatives are a very important player to prevent food waste generation at local level, while preventing economic food insecurity for disadvantages families and individuals. Some kitchens offer meals on the spot, others cook the meals and deliver them directly to the homes of the beneficiaries. Mostly through volunteers, these associations collect food surplus or food nearing the expiring date from retailers and food producers located in their proximity. They then process the food into cooked products which they provide to the needy, or which they resell (i.e. jams) to cover operational costs and bills. The Foodrus project is currently collecting best practices of food waste prevention and reduction undertaken by businesses, associations or local and regional authorities. These practices are being collected in an inventory of good examples across Europe (and beyond), to later inspire actors to replicate action to make our food systems more sustainable and ethical for all.