Innovations in Food Loss and Waste Management
Ancona, Italy, 23-25 January 2024
Group picture of participants from over 30 Countries, plus other connected online
Group picture with the Convener (Gianfranco Romanazzi, Chair of COST FoodWaStop), the Organising Committee (Marwa Moumni; Lucia Landi; Annamaria Lucrezia D’Ortenzio; Simone Piancatelli; Sarah M. Makau; Mehdiye Tunc), the Grant Holder Manager (Chiara Mengarelli), Vice Chair (Fernando Perez-Rodriguez), Grant Award Coordinator (Pervin Kinay), leaders of WG1 (George Karaoglanidis), WG2 (Slaven Zjalic,co-leader Lluis Palou), WG3 (Natalia Falagan, co-leaders Lise Korsten and Rosa Rolle) WG4 (Jessica Girardi), WG5 (Sandro Frati) and WG6 (Kata Mihaly, co-leader Marwa Moumni)
23 January 2024
PRESENTATION OF STOPMEDWASTE PRIMA PROJECT
24 January 2024
Presentations of WG1 Prevention of food loss and food waste (Moderators: George Karaoglanidis and Fernando Perez Rodriguez)
24 January 2024
Presentations of WG2 Agrofood loss and waste management (Moderators: Slaven Zjalic and Lluís Palou)
24 January 2024
Presentations of WG3 QUANTIFICATION OF FOOD LOSS AND FOOD WASTE (Moderators: Natalia Falágan and Lise Korsten)
25 January 2024
Presentations of WG4 VALORISATION OF AGROFOOD WASTE AND A CIRCULAR BIO ECONOMY (Moderators: Jessica Girardi and Marwa Moumni)
Presentations of WG5 C ROSS CUTTING STRATEGIES AND SMART SYSTEMS FOR FOOD MANAGEMENT (Moderators: Sandro Frati and Zeynep Zerrin Turgay)
Presentation of WG6 NETWORKING AND DISSEMINATION COMMUNICATION AND TRANSFER OF KNOWLEDGE (Moderators: Kata Ludman Mihály and Luca Falasconi)
P01. Innovative sustainable technologies to extend the shelf life of perishable mediterranean fresh fruit, vegetables, and aromatic plants and to reduce waste: the experience of Prima Stopmedwaste project
P19. Antifungal hydroxypropyl methylcellulose (HPMC)-lipid composite edible coatings and modified atmosphere packaging (MAP) to reduce postharvest decay and improve storability of ‘Mollar de Elche’ pomegranates
BOOK OF ABSTRACTS
Link for video live
Final Programme of Meeting StopMedWaste PRIMA Project and FoodWaStop COST Action! ANOCNA, ITALY
Project StopMedWaste aims to extend the shelf-life of perishable fresh fruit
vegetables and aromatic plants by applying physical means, natural compounds and biocontrol agents. These treatments will be applied in the laboratory, under semi-commercial conditions and in the packing houses. The effects of these treatments on fruit quality, decay, and development of food-borne pathogens will be monitored during storage, transportation and shelf-life, to define the impact of these treatments on food waste. Moreover, logistic solutions and information and communication technology (ICT) devices with remote control will monitor environmental conditions during storage and transportation. Smart packaging will be developed for visual demonstration of the quality of fresh fruit, vegetables and aromatic plants for the consumer.
The life-cycle assessment
of these technologies will be monitored to define their sustainability. Training activities for operators will be organised and dissemination will be performed to share gained experiences and best practices among players and stakeholders through the whole supply chain, including consumers. Project StopMedWaste includes a multi-actor approach, with skills from researchers to companies involved in processing, storage and transportation, to move from production to consumer, following the properties of the produce under simulated and commercial retailer conditions.
THE PRESERVATION OF PERISHABLE
Mediterranean fresh fruit, vegetables and aromatic plants using innovative strategies such as the application of physical means (gaseous ozone, ozonated water, electrolysed water), natural compounds (chitosan, essential oils, antifungal edible coatings) and biocontrol agents.
THE APPLICATION OF PROTOCOLS AND CONDITIONS
In semi-commercial or commercial conditions (in packing houses), with monitoring of the quality of the fresh produce during transportation by information and communication technology (ict) devices with remote contro.
THE DEVELOPMENT OF SMART PACKAGIN
For monitoring fruit quality during transportation
THE QUANTIFICATION OF EFFICACY AND EFFICIENCY
As well as waste production of applied treatments on shelf-life of perishable fresh fruit (e.g., table grapes, citrus fruit, stone fruit, strawberries, raspberries, pomegranates), vegetables (e.g., tomatoes, cucumbers) and aromatic plants,
Of the applied treatments effects on foodborne pathogens
Of the environmental sustainability of the applied technologies (by means of life-cycle assessment), and the transfer of knowledge (gained from laboratories and packing houses) to the sector and food-chain operators through training activities.