Jean-Paul PELLISSIER

To help hospitals to review and cost the food they are throwing away in order to take action and make savings

Contributing to reduce poverty through redistribution of unsold food products

Better manage food stored in the fridge through an app

Reshaping the food donation model to anticipate future challenges including that of bio-waste management

Clustering food companies in innovation projects

Delivering comprehensive solutions that reduce food waste to the retail, catering and restaurants sectors

Producing beer from bread surpluses

Improving the national coordination and the effectiveness of actions that contribute to prevent and reduce food waste

Recovering food surpluses and process them into new food products

To decrease food waste, increase awareness about the social, environmental and economic benefits of reducing food waste, fight malnutrition in Greece.

Saving ripe fruits from waste with new food products

To aware pupils about waste generation during lunch time at school