A pillar of the European Funds for Greater Poland program is the green economy. Wielkopolska has adopted a plan for a just transformation. The Fair Transformation Plan focuses on support in three areas. First, building a zero-carbon, dynamic, closed-loop economy; second, ensuring high-quality integrated space whose resources will also be used by future generations; and finally, third, activating residents who are the main drivers of the subregion's transformation.
As part of Action FEWP.02.08 Supporting the Transformation to a Closed and Resource-Efficient Economy, comprehensive projects are envisaged to prevent food waste in accordance with the provisions of the Program for Reducing Food Waste and Loss in Wielkopolska for 2021-2025.

The operational objectives of this program are as follows:
Objective 1 Increase public awareness of food waste among food consumers in Wielkopolska.
Objective 2. To provide patterns of efficient agricultural production and agri-food processing, reducing food waste and increasing the efficiency of production.
Objective 3 Promote a closed-loop economy model in agri-food processing enterprises.
Objective 4. To create regional incentives for the management of unsold food for food aid to the people in need.
Objective 5. Strengthen short supply chains and the food redistribution system.
Objective 6. Supporting research into better and more complete use of raw materials, intermediate products and by-products of agri-food processing for food purposes.

The Policy instrument – Riga Planning Region Development Programme 2022-2027 (DP2027) - the course of action of the strategic goal "Ecologically tolerant way of life and places" in point 6.4. Waste management and promotion of the circular economy and the courses of action determined for its implementation puts focus on sustainability and efficient use of resources.
The action plan under this goal includes such activities as
- reducing the amount of waste and promoting zero-waste culture;
- improving waste sorting and recycling;
- recycling of used materials to diversify economy;
- gradual and consistent increase of the share of recycled/reused waste.

Continuation of the policy instrument will be ensured with the development of a new regional development program with a duration after 2027.

The MEL Local program for the prevention of household and similar waste 2023-2029 (PLPDMA) was adopted by the MEL council in June 2023.
Its objective is to reduce waste per capita by 50 kg between 2020 and 2030, including 60% bio-waste (=30kg). The program notably includes an axis dedicated to fighting food waste in order to achieve the overall objective of reducing bio-waste present in the trashbins.
The food waste reduction axis benefits from a dedicated budget of 1.2 million euros over the duration of the program. It includes 2 actions:
- To create and run a Food Waste Reduction Network (REGAL), and then prepare and disseminate a repository of actors and solutions to avoid food waste. The MEL REGAL will be the most substantial of all the REGALs existing in France due to the size of our metropolis.
- To support the reduction of food waste in the catering sector, with the aim of supporting 200 pilot sites (schools and other public or parapublic establishments) by 2029, or around 20% of catering structures in the territory. For each site supported, the objective is to reduce annual food waste by at least 30 to 50%.

Vejle Municipality Climate Plan 2020-2050 aims to achieve net-zero greenhouse gas emissions by 2050, with a 70% reduction by 2030 compared to 1990 levels. The plan fosters a sustainable and resilient municipality, addressing climate impacts while promoting economic growth and social well-being.
The climate plan acts within nine strategic areas: energy, transport, agriculture, climate change, education, waste to resource, green business, purchases agreements, and the municipality as an institution and business.
It is a part goal in the climate plan to reduce food waste by 50 % by 2030 for the public kitchens.

Our PI aims to promote recycling and use of Food Waste in differents stages of the supply chain. The line 20. of CAP, “To promote the circular and green economy” integrates different existing initiatives, such as the Food Sustainability project “RECOOPEREM meals to share”, the “Circular Market”, Circular Valles project with citizen awareness, and promotion of the circular economy.

The objectives are:
- Expansion of the scope and objectives of the RECOOPEREM, Food Sustainability project.
- Development of initiatives for social use and new business and employment opportunities.
- Promotion of planning tools that enable intervention and the identification of joint lines of action to address food waste, as established by current regulations.

The Work Plan integrates, orders and plans in the long term a set of actions to advance the public policies carried out by the Regional Council of Vallès Occidental. It contemplates the review and extension of the scope of the policies that were already being carried out in the territory that allow improving and adapting the system to new realities and needs of the people.

This programme aims to facilitate a structural change and contribute to the transformation of the economic model, moving towards a circular model, reducing environmental impact and developing a more inclusive society with the deployment of food policies, ensuring the coverage of the basic needs of the most vulnerable people.

Porto Ambientes’ strategy, in alignment with LIPOR System goals in which it operates, has as its basic principle the waste management hierarchy, and assumes a strong commitment to achieving the specific goals determined for the System.
The main goal of the Porto PAPERSU is to fulfil the obligations set out in the General Waste Management Regime (RGGR), regarding the implementation of the selective collection of biowaste and other waste streams, and guarantee levels of selective collection that make it possible to make a strong contribution to the fulfilment of the Preparation for Reuse and Recycling target established in PERSU 2030 for LIPOR – Municipalities Association for Sustainable Waste Management of Greater Porto (61%).
The policy has 19 measures related with the waste prevention, promotion of waste collection and waste valorisation. It is foreseen measures related with reuse and repair of second hand products.
Combating food waste is one of the main themes on preventing waste, with the development of several measures being planned, namely the stimulation of local food production, consolidation and expansion of the food donation network, increasing the number of establishments participating in “Dose Certa” and “Embrulha” projects (food waste prevention projects), as well as leverage circularity models and associated tools in the tourism and social economy sectors.
There is also a focus on the continuity and expansion of home and community composting projects.

The aim of the policy plan is to create an innovative and sustainable East Flanders. The current policy plan runs 2020-2025 and it is confirmed that the policy plan will be renewed for the period 2026-2031. The food industry is one of the five major priorities of the plan and is a major sector for growth, locally embedded and important for employment. Within this priority, ECEF has four subtopics, of which two are directly linked to the objectives of the project:

Professionalisation of the food SMEs
- Knowledge sharing (between SMEs, experts, academics)
- Development of new products and futureproof business models; food redistribution is a part of this
- Supporting of sustainability initiatives in the region
- Growth realisation and new market prospection; redistribution could enlarge the market
- Detection of future trends: there will be a greater discrepancy between the wealthy and the less fortunate, which will create a greater need for (cheaper) food
- Within this topic, the policy plan states specific attention for sustainability

Sales and distribution of food products
- The policy plan mentions specific awareness raising actions, information provision and facilitation towards accommodation providers, restaurants and catering services, hotel schools and commercial kitchens, retail, cooperatives and municipalities.
- Here too, the plan puts specific attention on sustainability, including strengthening and coordinating initiatives that tackle food waste.