BREADCRUMB CASE STUDY PLANS

This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 DELIVERABLE 2.2 Case Study Plans - 1 D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 1 of 82 Project title BRinging Evidence-bAseD food Chain solutions to prevent and RedUce food waste related to Marketing standards, and deliver climate and circularity co Benefits Project acronym BREADCRUMB Call topic HORIZON-CL6-2023-FARM2FORK-01 Type of action HORIZON-RIA Coordinator EIGEN VERMOGEN VAN HET INSTITUUT VOOR LANDBOUWEN VISSERIJONDERZOEK - EV ILVO Project number 101136701 Project start date 01/01/2024 Duration 36 months URL D2.2 – CASE STUDY PLANS – 1 Due date 31/03/2024 Delivery date 30/03/2024 Work package WP2 Responsible Author(s) Anna Twaragowska (EV-ILVO); Rani Van Gompel (EV-ILVO); Sofie De Man (EV-ILVO); Capwell Forbang Echo (EV-ILVO) and Karima Abunada (EV-ILVO) Contributor(s) Nora Brüggemann (CSCP), Rita Barracosa (MC Sonae), Maripaz Villalba Talens (AINIA), Christina Marandi (LN), Maria Miranda (ANECOOP), Sanja Zelko (MENSANA), Sasa Straus (ITC), Simone Prospero (NN), Fabio Fenati (NN), Marta Felip (OPPPB), Aleksandra Kocet (ZT), Marko Slavic (VN), Subash Rana (UCPH), Bent Egberg Mikkelsen (UCPH), Federica Chiarella (AVEC), Nadia Khaldoune (AVEC), Anneleen Vandeywnkel (FENAVIAN), Michael Gore (FEBEV), Anne Heyvaert (FEBEV), Jorgen Nyberg Larsen (LF) Reviewer(s) Chantal Den Broeder (VLTN), Paulina Szwed (VLTN), Nika Palaguta (VLTN), Matteo Vittuari (UNIBO), Matteo Massotti (UNIBO), Caterina Rettore (UNIBO), Simone Prospero (UNIBO) Version 2.0 Dissemination level Public D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 2 of 82 DISCLAIMER The content of the publication herein is the sole responsibility of the publishers and it does not necessarily represent the views expressed by the European Commission or its services. While the information contained in the documents is believed to be accurate, the authors(s) or any other participant in the BREADCRUMB consortium make no warranty of any kind with regard to this material including, but not limited to the implied warranties of merchantability and fitness for a particular purpose. Neither the BREADCRUMB Consortium nor any of its members, their officers, employees or agents shall be responsible or liable in negligence or otherwise howsoever in respect of any inaccuracy or omission herein. Without derogating from the generality of the foregoing neither the BREADCRUMB Consortium nor any of its members, their officers, employees or agents shall be liable for any direct or indirect or consequential loss or damage caused by or arising from any information advice or inaccuracy or omission herein. COPYRIGHT MESSAGE © BREADCRUMB Consortium, 2024-2026. This deliverable contains original unpublished work except where clearly indicated otherwise. Acknowledgment of previously published material and of the work of others has been made through appropriate citation, quotation, or both. Reproduction is authorised provided the source is acknowledged. VERSION AND AMENDMENTS HISTORY Version Date (DD / MM /YYYY) Created /Amended by Changes 0.1 08/03/2024 Anna Twarogowska, Rani Van Gompel, Sofie De man, Karima Abunada, Capwell Forbang Echo First draft ready for review 0.2 28/03/2024 Anna Twarogowska Implementation of internal recommendations after the internal review. D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 3 of 82 TABLE OF CONTENTS TABLE OF CONTENTS ..................................................................................................................................... 3 LIST OF ABBREVIATIONS ............................................................................................................................... 5 EXECUTIVE SUMMARY ................................................................................................................................... 6 1 INTRODUCTION ....................................................................................................................................... 7 1.1 BREADCRUMB’S OBJECTIVE AND APPROACH .......................................................................................... 7 1.2 AIM OF THE REPORT ............................................................................................................................. 7 1.3 INTERACTING WITH CASE STUDIES AND MONITORING PROGRESS ........................................................... 7 2 CASE STUDIES IN GENERAL.................................................................................................................. 8 3 PRODUCT MAPPING ............................................................................................................................. 22 4 OBJECTIVES .......................................................................................................................................... 50 5 MARKETING STANDARDS .................................................................................................................... 54 6 DATA COLLECTION METHODOLOGY .................................................................................................. 70 7 TIMELINE ................................................................................................................................................ 74 8 CONCLUSION ......................................................................................................................................... 82 D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 4 of 82 LIST OF FIGURES FIGURE 1. GEOGRAPHICAL REPRESENTATION OF THE FIVE FOOD COMMODITIES ........................... 9 FIGURE 2. STAGES OF THE FOOD SUPPLY CHAIN USED IN PRODUCT MAPPING .............................. 22 FIGURE 3. PRODUCT MAPPING OF THE PRODUCE CHOSEN IN THE CEREAL COMMODITY ............. 23 FIGURE 4. PRODUCT MAPPING OF THE PRODUCE CHOSEN IN THE EGGS COMMODITY ................. 24 FIGURE 5. PRODUCT MAPPING OF THE PRODUCE CHOSEN IN THE FISH COMMODITY ................... 24 FIGURE 6. PRODUCT MAPPING OF THE PRODUCE CHOSEN IN THE FRUIT COMMODITY ................. 25 FIGURE 7. PRODUCT MAPPING OF THE PRODUCE CHOSEN IN THE VEGETABLE COMMODITY ...... 26 FIGURE 8. PRODUCT MAPPING OF THE PRODUCE CHOSEN IN THE MEAT COMMODITY ................. 27 LIST OF TABLES TABLE 1: OVERVIEW OF CASES WITH THEIR CODES ................................................................................ 9 TABLE 2:PRODUCT MAPPING FOR ALL CASE STUDIES .......................................................................... 27 TABLE 3: OVERVIEW OF CASE STUDY OBJECTIVES ............................................................................... 50 TABLE 4: MARKETING STANDARDS IN THE FIVE FOOD SECTORS TARGETED (CEREAL, EGG, FRUITS AND VEGETABLES, FISH, AND MEAT SECTORS) ................................................................ 55 TABLE 5: DATA METHODOLOGY USED IN THE CEREAL CS AND THE STAGE OF FOOD CHAIN WHERE THE DATA WILL BE COLLECTED ........................................................................................... 70 D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 5 of 82 LIST OF ABBREVIATIONS Abbreviation Description CS Case study ID Identification FW Food waste FMS Marketing Standards TBD To Be Determined D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 6 of 82 EXECUTIVE SUMMARY This document is the first deliverable of WP2 of the BREADCRUMB project. It is the first of 3 Case Study (CS) Plan deliverables with the aim to collect information and establish an initial plan for the case studies to facilitate the monitoring process. To get a complete overview of each CS, the responsible partners were asked to give detailed information about the intentions they have regarding the CS in the project. This way, not only will it be possible to monitor the advancement of each CS towards its objectives, but it also facilitates joint coordination between the case studies (especially those working on the same food commodity). The CS ID section contains all relevant information about the CS partners per CS, as well as the reasoning behind the chosen product(s) and at what stage(s) of the value chain information will be collected. In the product mapping a visual overview is given of the chosen food products. Including information about the stage(s) of the value food chain and the regional information. Additionally, a first estimation of FW is given by CSs, with the aim of selecting food products that have the highest impact, but also to see if the current estimation coincides with the results that will be obtained throughout this task. An overview of the case studies’ objectives has been provided to help steer the research. This overview provides the overall framework so that CS partners effectively communicate on their progress and work towards meaningful outcomes. In the data methodology section, all the data collection methods that will be used have been listed - per CS and per stage of the value food chain. Lastly, a timeline of all the data collection per CS can be found. This is to ensure that work is effectively accomplished within the available timeframe. It is important to have all the data collected in a timely manner so that further analysis of the data can start as planned in M15 (i.e. Task 2.4). D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 7 of 82 1 INTRODUCTION 1.1 Breadcrumb’s objective and approach The BREADCRUMB project aims to offer a thorough understanding of the purpose and characteristics of food marketing standards (MS) through empirical evidence. Our focus is on examining how these standards generate food waste (FW). We aim to propose interventions that effectively balance the dual objectives of minimizing FW while also addressing other goals associated with standards. Additionally, BREADCRUMB is dedicated to assisting food chain actors in enhancing the business potential of suboptimal foods, fostering a harmonious integration of sustainability and economic considerations. 1.2 Aim of the report The primary objective of T2.2 is to establish a framework for the effective management of each case study (CS). This involves the initial formulation of a formal plan for every CS, with continuous refinement of the objectives. The comprehensive plan will encompass detailed descriptions of scheduled actions, reporting mechanisms, and periodic assessment procedures. These elements are crucial for monitoring the progress of each CS, allowing our project team to promptly identify and address potential challenges and obstacles. Moreover, T2.2 is dedicated to conducting a thorough analysis of the available empirical data at the project's commencement and the new data to be collected through CS activities. This analytical approach ensures that we leverage insights gained from empirical evidence, optimizing our strategies and approaches accordingly. A key aspect of this task is fostering collaboration and knowledge sharing among the various Case Studies, particularly those addressing similar food commodities. By facilitating the exchange of lessons learned and challenges faced, T2.2 aims to create a synergistic environment where the collective experiences contribute to the overall success of the project. 1.3 Interacting with Case Studies and Monitoring Progress As Case Study Coordinators, we have established effective communication channels and monitoring mechanisms to ensure the progress of the Case Studies. We have implemented a comprehensive plan to interact with and monitor our Case Studies (CSs) to facilitate their progress and address any challenges they encounter. To achieve this, we hold regular monthly meetings, which take place on the first Monday of each month. The meetings are split into two groups to ensure focus and productivity. Group 1 consists of CSs in the egg, fish, and meat sectors, while Group 2 comprises CSs in the fruit, vegetable, and cereal sectors. Each sector meeting lasts for 1.5 hours, allowing for updates, challenges, and relevant issues to be discussed within the respective sectors. To encourage interaction between different CSs, we are planning to introduce breakout room sessions during these meetings. These sessions enable the CSs to discuss progress, challenges, and ideas within smaller groups, promoting collaboration and knowledge exchange. After the breakout sessions, there will be a plenary session to share experiences and insights from all groups, further enhancing communication and learning. In addition to the sector meetings, we hold quarterly general meetings involving all CSs. These gatherings provide a platform for comprehensive updates from coordinators, WP participants, and CSs, and foster discussions among CS partners across the sectors. Our meetings serve as a crucial part of our monitoring plan. By having regular interactions and updates, we can monitor the progress of individual CSs and identify any areas requiring additional support or intervention. D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 8 of 82 We are committed to maintaining open lines of communication with our CS partners. When CSs require personalized attention or encounter significant challenges, we are available for one-on-one meetings upon request or when we notice a need for a more individualized approach. Furthermore, during the project, there will be two updates of the Case Study Plans (Case Study Plan 2, Case Study Plan 3), providing us with an opportunity to stay on track with the progress occurring within each of the CS. Our aim is to foster collaboration, facilitate knowledge sharing, and closely monitor the progress of our Case Studies to ensure their success. 2 CASE STUDIES IN GENERAL In BREADCRUMB we investigate five distinct food commodities: cereals, fruit & vegetables, fish, meat, and eggs (Figure 1) This exploration is conducted through 16 diverse case studies, each serving specific purposes : • Informing on marketing standards: BREADCRUMB aims to provide comprehensive information on both private and Member State marketing standards associated with the identified food commodities. • Estimating FW impact: The project seeks to estimate the extent of food waste (FW) caused by these marketing standards, contributing valuable insights into the associated wastage. • Analysing trade-offs: BREADCRUMB endeavours to shed light on the trade-offs between FW reduction and other objectives linked to marketing standards, offering a nuanced perspective on the challenges and benefits. • Supporting model development and validation: The case studies play a crucial role in supporting the development of agent-based and economic models. Additionally, they contribute to the validation of these models by providing real-world data and scenarios. • Co-creating recommendations: BREADCRUMB actively engages in a collaborative process to cocreate recommendations. These recommendations are geared towards preventing FW attributable to marketing standards and promoting increased market access for suboptimal foods. Through this multi-faceted approach, BREADCRUMB aims to generate an understanding of the complexities surrounding food marketing standards across these five commodities. The project strives not only to uncover challenges but also to collaboratively devise effective solutions for reducing FW and enhancing market access in the context of diverse food products. D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 15 of 82 Primary contact Aleksandra Kocet (E-mail: [email protected]) Sasa Straus (Email: [email protected]) Rationale of the case study In the product mapping we include the products that are the most perishable and are usually rejected by consumers because of over-ripeness. The products don’t contribute significantly to economic losses. But we want to contribute to surplus valorisation and to lower FW. We include thus those products that are the most perishable and are usually rejected. As we increase cooperation with the farmers, the important factors for FW are marketing standards related to cosmetic requirements on our entry point. As we want farmers to reduce food loss waste FLW, we would like to increase awareness on this point, especially for the consumer. “Ugly food” contributes largely to economic loss and also to the volume of food waste. Stage(s) of the value chain where food waste occurs Primary production Processing & Manufacturing Retail & other distribution (wholesale) Restaurants & food services F&V.CS4.Men-SI Case study information Name: MENSANA Website: https://www.mensana.net/restavracija-kafeterija Location: Slovenia Logo Primary contact Sanja Zelko (E-mail: [email protected]) Sasa Straus (Email: [email protected]) Rationale of the case study In our restaurant/food services, we have chosen to focus our CS on fruits and vegetables that we procure and require in the largest quantities for the preparation of composite meals. This decision was driven by several key factors. • These products significantly contribute to economic losses within the supply chain. By concentrating on the most-used items: • These products significantly contribute to economic losses within the supply chain. By concentrating on the most-used items: 1. Green lettuce 2. Tomatoes 3. Potatoes 4. Apples We aim to tackle the areas where interventions can have the most substantial economic impact. • These items represent the most significant contribution to our food loss and waste (FLW) volumes. Given their high usage, the waste generated is proportionately larger, thus prioritizing them allows us to address the bulk of our FLW and create more impactful waste reduction strategies. D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 16 of 82 • Problematic disposal is a concern. These commonly used products, when wasted, pose challenges in terms of disposal, which can lead to severe environmental problems due to their volume and biodegradability factors. We have categorized our fruits and vegetables into individual groups. We have separated green lettuce, tomatoes, and potatoes as they are used in the highest volumes, resulting in the greatest amount of food waste. All other vegetables fall under a general category of 'other vegetables.' For fruits, apples have been singled out due to their high procurement volume, with all other fruits being grouped under 'other fruits.' Due to their substantial contribution to food waste, we will address these isolated products – green lettuce, tomatoes, potatoes, and apples – individually in our waste reduction efforts. Problematic disposal is a concern. These commonly used products, when wasted, pose challenges in terms of disposal, which can lead to severe environmental problems due to their volume and biodegradability factors. We have categorized our fruits and vegetables into individual groups. We have separated green lettuce, tomatoes, and potatoes as they are used in the highest volumes, resulting in the greatest amount of food waste. All other vegetables fall under a general category of 'other vegetables.' For fruits, apples have been singled out due to their high procurement volume, with all other fruits being grouped under 'other fruits.' Due to their substantial contribution to food waste, we will address these isolated products – green lettuce, tomatoes, potatoes, and apples – individually in our waste reduction efforts. Stage(s) of the value chain where food waste occurs Restaurants & food se F&V.CS5.LN-DE Case study information Name: LEHMANN NATUR Website: https://www.lehmann-natur.com/en/ Location: Germany Logo Primary contact Julian Heusler (E-mail: [email protected]) Marc Stracke (Email: [email protected]) Rationale of the case study 1. Limes • Most of the limes purchased by LN are cultivated on small farms in Columbia. If the farmers can only sell the limes with a special size and special colour, the income is not sufficient to survive. It is necessary to find alternative marketing channels for small limes which are out of the standard costumer specification. The local (public) market is not sufficient. D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 17 of 82 • Most significant contribution to food loss and waste (FLW) volumes: Are the chosen product(s) responsible for a substantial portion of FLW volumes? • The FLW rate at LN warehouse is 2,04 %. In addition, the limes which were not exported are directly wasted in Columbia. • Problematic environmentally severe disposal. But “only” used for energy recovery, so at lower level of the “food use hierarchy”. 2. Lemons • Main FLW is contributed by green lemons and small lemons. German supermarkets normally purchase yellow limes in their shops and avoid selling green limes. Green lemons are treated with ethylen to achieve the yellow coloring. This is cost and energy intensive. Selling green lemons would be of higher value. Lemons are an important product throughout the year. • Problematic environmentally severe disposal. But “only” used for energy recovery, so at lower level of the “food use hierarchy”. 3. Tomatoes • Tomatoes of small size are sorted out directly on the farms. Furthermore, pre-packed “Rispentomaten/stem tomatoes” must be sorted out, if the tomatoes are not fixed at the stem. It is costly to separate the tomatoes from paper and plastic. There are no marketing channels for small tomatoes. • Tomatoes are an important product throughout the year. FLW at LN 3,09%. • Problematic disposal: Separation of tray, plastic foil and tomatoes e.g. for disposal is costly. 4. Peppers • There are no marketing channels for small sized peppers, only local markets. • Most significant contribution to food loss and waste (FLW) volumes: peppers are also an important and main product for customers throughout the year. • Problematic disposal: Separation of plastic foil and peppers e.g. for disposal is costly. 5. Cucumbers • Contribution to economic losses: Marketing standards for cucumber are strict. The potential to sell short or crooked cucumbers is low. Most of the ugly cucumbers are directly sorted out in the greenhouses. In addition, the rejection rate of light yellow and weak cucumbers is high. • Most significant contribution to food loss and waste (FLW) volumes: cucumbers are an important product throughout the year. FLW at this stage at LN is about 4,05 %. Problematic disposal: No big problems. Most of the cucumbers LN sells are packed loose. Only in the summer months, LN purchases the cucumbers with plastic foil. The disposal is costly because LN must separate cucumber and plastic. D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 18 of 82 Stage(s) of the value chain where food waste occurs Primary Production Retail & other distribution (wholesale) F&V.CS6.Ane-ES Case study information Name: ANECOOP Website: Anecoop, la primera empresa hortofrutícola del mediterráneo Location: Spain Logo Primary contact Maria Miranda (E-mail: [email protected] ) Rationale of the case study In our CS We have chosen following fruits: 1. Clementines, 2. Mandarins 3. Orange) and 4. Kaki/Persimmon These products are very important for our organization and have important economic losses due to FW. In addition, in regard to these commodities, we are able to obtain a lot of data about quality marketing standards and their relationship with food waste. Stage(s) of the value chain where food waste occurs Primary production Processing & Manufacturing Retail & other distribution (wholesale) F&V.CS7.ILVO-BE Case study information Name: ILVO Website: https://ilvo.vlaanderen.be/nl/ Location: Belgium Logo Primary contact Rani Van Gompel (E-mail: Rani.VanGompe[email protected]) Rationale of the case study The F&V.CS7-BE was conceived to supplement the other F&V case studies, especially on soft fruits in the Breadcrumb project. In addition to the economic potential of the soft fruits (red, rasp, and blueberries) in Belgium, and their contribution to food loss and waste generation, the D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 19 of 82 supplementary nature of this case study is centered mainly on the provision of more data on soft fruits in Belgium. More so, the stages in the supply chain (primary production, processing and manufacturing, and retail and distribution) targeted are such that, the data collected will fill the void of expected data from other F&V case studies in other member states countries. Stage(s) of the value chain where food waste occurs Primary production Processing & Manufacturing Retail & other distribution (wholesale) F&V.CS8.ILVO.BE_NL Case study information Name: ILVO Location: Netherlands Logo Primary contact Rani Van Gompel (E-mail: Rani.VanGom[email protected]nderen.be) Rationale of the case study The F&V.CS8-BE_NE was conceived to supplement the other F&V case studies, especially on vegetables in the Breadcrumb project. Considering the importance and relevance for creation of FW of the particular vegetables we have decided to work with: 1. Tomatoes, 2. Bell Pepers 3. Lettuce In addition to the economic potential of the above-listed vegetables in the Netherlands, and their contribution to food loss and waste generation, the supplementary nature of this case study is centered mainly on the provision of more data on vegetables in the Netherlands. More so, the stages in the supply chain (primary production, processing and manufacturing, and retail and distribution) targeted are such that, the data collected will fill the void of expected data from other F&V case studies in other member states countries. Stage(s) of the value chain where food waste occurs Primary production Processing & Manufacturing Retail & other distribution (wholesale) Meat M.CS1.Fen-BE D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 20 of 82 Case study information Name: FENAVIAN Website: Fenavian | Nationale federatie van vleeswarenmakers, Fédération Nationale des Fabricants de Produits de Viandes Location: Belgium Logo Primary contact Anneleen Vandewynckel (E-mail: [email protected]) Rationale of the case study The case study of Fenavian is about processed meat, of all kinds of species: as well as beef, pork, and poultry. We process meat for the Belgian market, but also for quite a lot of other European countries. Our members are working with an incredible number of marketing standards. We will first give a thorough overview of the multitude of marketing schemes with which our companies are confronted, these are mostly private schemes. We will clearly categorize all the existing standards and describe the difficulties they cause. Key problems are that these marketing schemes are not sustainable, cause more food waste, and consequently a lot more problems on various aspects for our companies, such as economic losses. In terms of economic losses, the cost is high. We are talking about financial losses, but also production capacity loss, increase of inefficiency (waste of energy, water, raw material, waste generation, etc.) and loss of human resources to name a few. We will try to come up with figures in tons and euros. There is absolutely no added value in terms of quality or food safety. We will map what happens with the food “waste”, by focusing on our main products in different processing categories: chicken filet (our main product in volume in the poultry category), cooked ham (main product in the cooked products/pork), salami (fermented) and bacon (dried/smoked/baked). Stage(s) of the value chain where food waste occurs Processing & Manufacturing Retail & other distribution (wholesale) M.CS2.AVE-BE_EU Case study information Name: AVEC Website: Association of Poultry Processors and Poultry Trade in the EU countries (avec-poultry.eu) Location: Belgium Logo Primary contact Nadia Khaldoune (E-mail: [email protected]) D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 21 of 82 Rationale of the case study AVEC is part of the case study for meat (poultry). We provide insight into and data on the marketing standards used in the poultry sector in Europe (EU/national/private schemes). We would like to analyse the impact of the downgraded products from a food waste point of view because they do not fulfil the standards or market access requirements, as well as proposed alternatives to reduce the food waste and valorise the products in question. We have chosen to focus on 3 products: 1. Whole chicken 2. Breast fillet 3. Legs Those products are the most representative of the poultry sector and the products the most sold and consumed in Europe. The breast fillet is the cut with the highest value and will therefore trigger the highest losses from an economic point of view. Stage(s) of the value chain where food waste occurs Processing & Manufacturing M.CS3.Feb-BE Case study information Name: FEBEV Website: Febev Location: Belgium Logo Primary contact Michael Gore (E-mail: mich[email protected]) Rationale of the case study FEBEV is part of the case study for meat (beef/pork). The purpose is to provide an overview of the main marketing standards used in the cattle industry in Belgium (national & private schemes). Cattle as part of quality standards can be downgraded because they don’t fulfil specific criteria such as weight, colour, etc. Further in the manufacturing process there is also an interest in specific cuts leaving specific parts of the carcass unexploitable and therefore downgraded into standard production or low-grade manufacturing processes. Another question mark is the downgrading because of legal requirements such as category –3 and 2 materials because they are declared unfit for human or animal consumption. Our focus will be placed on three specific products, the carcass itself, the front and hind quarter, and prepacked products. The biggest downgrading we believe is in the initial part of the production process from farm to cutting plant. Stage(s) of the value chain where food waste occurs Processing & Manufacturing D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 22 of 82 3 PRODUCT MAPPING The Breadcrumb project features case studies focusing on five different commodity groups: cereal, eggs, fish, fruit & vegetables, and meat. A crucial part of the case studies' work is identifying the product portfolio by performing a product mapping exercise. This means correctly selecting the products of interest that are highly important for the sector (production, economic) and have environmental and economic impact in the case study context. In this context, it means choosing the products affected by FMS and contributing to increased FW creation. Product mapping information collected by each case study creates an opportunity for better collaboration between case studies that cover the same product but in different stages of the food value chain or country. Each case study was asked to complete a product mapping document to gather information about their selected products. This document is divided into two sections: product information and impact assessment. In the first part of the document, general information regarding the products is provided, including the type of product, packaging, seasonality, the most common reasons for rejection by reception, rejection rate (subjective opinion of the CS partner), and data availability. The other part of the document focused on impact assessment based on each CS partner's own experiences and internally gathered data, where the case studies were asked to provide information on the type of product, estimate the percentage (%) of FLW based on their own experience (including all types of reasons, not only focusing on FMS), estimate the absolute amount of FLW (tons or kg) happening in their company, current disposal/valorisation route, and estimated environmental impact. These questions were asked to better understand the chosen products' relevance, which would lead to more effective actions during the case studies work. Furthermore, some of these questions will provide important insight into the relevance of marketing standards in creating FLW. Also, a comprehensive overview of the product mapping was prepared for each commodity group. The overview contains the graphical representation (Figure 2) of the stage of the food supply chain, geographical coverage, and name of the CS partner. Figure 22. Stages of the Food Supply Chain used in product mapping D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 23 of 82 Figure 33. Product mapping of the produce chosen in the cereal commodity D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 24 of 82 Figure 4. Product mapping of the produce chosen in the eggs commodity Figure 5. Product mapping of the produce chosen in the fish commodity D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 31 of 82 E.CS1.LFDK Product Information Type of Product Packaging Seasonality The most common rejection reasons Rejection rate Data availability 1. Eggs Yes Yearround Table eggs can be ‘discarded’ because of big cracks, dirty eggs, too small or too big. Normally a big part of those discarded eggs will go to the egg product factories to be processed into a range of products for human consumption. The egg product factories also use a huge number of ‘normal’ eggs. Low Partial Impact Assessment Type of Product Estimated % FLW Estimate Absolute amount of FLW (tons or kg) Current Disposal/valorisation route? (e.g. Energy, feed, re-use for consumption) Estimated Environmenta l impact? Remarks 1. Eggs TBD TBD Pet food Low Fish F.CS1.Opp-ES Product Information Type of Product Packaging Seasonality The most common rejection reasons Rejection rate Data availability D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 32 of 82 1. Sardine Yes, in wooden or plastic boxes. Year-round: Except for months of biological stoppage imposed by the Ministry of State they usually are two or three months at the end or beginning of the year. Large quantity of available fish. Low Comprehensive 2.Anchovy Yes, in wooden or plastic boxes. Year-round: Except for months of biological stoppage imposed by the Ministry of State they usually are two or three months at the end or beginning of the year. Large quantity of fish offered (more than permitted). Impact Assessment Type of Product Estimated % FLW Estimate Absolute amount of FLW (tons or kg) Current Disposal/valorisation route? (e.g. Energy, feed, re-use for consumption) Estimated Environmenta l impact? Remarks 1.Sardine 5 % It's either thrown away or sold at a very low price. Attempts have been made to donate it to hospitals, schools, or similar institutions, but it hasn't been successful because those places operate with forecasts made days in advance, which Low D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 33 of 82 disrupts their organizational plans. 2. Anchovy 10 % Fruit and Vegetables F&V.CS1.NN-IT Product Information Type of Product Packaging Seasonality The most common rejection reasons Rejection rate Data availability 1. Apple puree 2.Pear puree 3.Plum puree Yes. It can be a pouch (doypack) or an aluminium tray (100% recyclable) depending on retailers’ requirement s. Year-round. Natura Nuova receives the fruit during the ripening season and stores it in cold storage. Later, when necessary, the fruit is processed into puree throughout the year. Thus, the company works with seasonal raw material, but thanks to the storage and processing methods it is able to treat the fruit as raw material all year round. Packaging irregularities, and shelflife requirements. Medium Partial Impact Assessment D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 34 of 82 Type of Product Estimated % FLW Estimate Absolute amount of FLW (tons or kg) Current Disposal/valorization route? (e.g. Energy, feed, re-use for consumption) Estimated Environmenta l impact? Remarks 1. Apple puree 2. Pear puree 3.Plum puree TBD The three products together generate a total waste of 6.4 t due to marketing standards for packaging irregularities and 5 t for shelf life ones. Data for each product will be provided Trashed Donated to social canteens Medium F&V.CS2.MC-PT Product Information Type of Product Packaging Seasonality The most common rejection reasons Rejection rate Data availability 1.Tomatoes No Yearround • Abnormal external humidity; • Cracks; • Dehydration; • Softness; • Shape defects; • Non-compliant; • Colouring (too green). Medium Comprehensive 2.Carrots No Yearround • Dehydration; • Soft and bendable; • Cold damage ; • Cracks; • Shape defects. High Comprehensive 3.Lettuce No Yearround • Foot oxidation; • Leaves with browned tips; • Leaf defects. Medium Comprehensive D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 35 of 82 4.Bananas No Yearround • Colour ; • Over-ripeness; • Epidermal defects (scars); • Cold damage; • Bruising. High Partial 5.Red Berries Yes Seasonal • Scars; • Deformation; • Discolouration; • Over-ripeness; • White spot > 1/10 of the total surface area. Medium Comprehensive 6.Citrus Fruit (Oranges) No Yearround • Colour not compliant; • Peel thickness not compliant; • Green colour on more than 1/5 surface; • Shape defect. High Comprehensive Impact Assessment Type of Product Estimated % FLW Estimate Absolute amount of FLW (tons or kg) Current Disposal/valorisation route? (e.g. Energy, feed, re-use for consumption) Estimated Environmenta l impact? Remarks D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 36 of 82 1.Tomatoes ~ 20% ~ 22 451 kg 1) Zero waste range: About 40% of fruit and vegetable production in the field is wasted. To combat this problem in its shops, Continente has launched the Zero Waste range, made up of fruit and vegetables that would otherwise be wasted in the field and which Continente is giving a new chance. Products with small imperfections that in no way detract from their quality or flavour. By buying these items you are helping to reduce food waste. 2) Donating surplus food: Continente shops have been reusing and redistributing food for 27 years. -To charitable organisations and animal welfare associations. -With employees in the social areas of the shops and warehouses. To date, more than 29.8 million euros in surpluses have been donated. 3) Pink labels: For more than 10 years, these labels have been communicating a price reduction in Continente shops for products approaching their sellby date. This system avoids wastage and at the same time offers High D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 37 of 82 economic benefits to the customer. 4) Zer0% Waste boxes: With the aim of helping to reduce food waste, various projects have been set up that work from the production process to the final consumption of products, to the creation of circular economy products, which made it possible to avoid more than 54M€ of waste in 2022. In 2022, all Continente, had Zer0% Waste boxes in place, preventing fruit and vegetables from being wasted. These boxes contain a range of fruits and vegetables with imperfections at a reduced price. 2.Carrots ~ 2,1% ~ 37 702 kg 1) Donating surplus food (as describe above) 2) Pink labels (as described above) 3) Zer0% Waste boxes (as described above) Medium 3.Lettuce ~ 7,2% ~ 387 362 kg 1) Donating surplus food (as described above) 2) Pink labels (as described above) 3) Zer0% Waste boxes (as described above) Medium D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 38 of 82 4.Bananas ~ 22 % ~ 1 538 112 kg 1) Donating surplus food (as described above) 2) Pink labels (as described above) 3) Zer0% Waste boxes (as described above) 4) Jams and chutneys: In order to avoid wasting tonnes of surplus food, Continente has created jams & chutneys, made from end-of-life fruit and vegetables. These exclusive Continente products are distinctive not only because of the principles of Circular Economy and sustainability on which their process is based, but also because they are the first of their kind to be launched by a retail chain. 5) Panana: Panana is a cake made from surplus bananas that no longer have commercial value because they are too ripe. Panana has a moist texture and a sweet, characteristic banana flavour, making it an excellent choice for snacking. This product makes it possible to rescue more than 80,000 bananas every year that would otherwise go to waste, giving the surplus fruit a new destination. 6) Single Bananas High D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 39 of 82 Loose bananas are one of the items with the highest percentage of waste in our shops. One of the main reasons is that consumers break the bunches and leave loose bananas, which therefore become less appealing to buy. But we still find "single" bananas attractive! To reverse this situation and sensitise consumers to the fight against food waste, we are offering these loose bananas in a single basket. 5. Red Berries (strawberries, blueberries, raspberries, blackberries) ~ 10,5 % ~ 16 512 kg 1) Donating surplus food (as described above) 2) Pink labels (as described above) 3) Zer0% Waste boxes (as described above) 4) Jams and chutneys (as described above) 5) Balsamic vinegar made from strawberries and raspberries 6) Fruit juices made from red berries High 6.Oranges ~ 4,1 % ~ 209 597 kg 1) Donating surplus food (as described above) 2) Pink labels (as described above) 3) Zer0% Waste boxes (as described above) 4) Jams and chutneys (as described above) Medium D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 40 of 82 F&V.CS3.ZT-SI Product Information Type of Product Packaging Seasonality The most common rejection reasons Rejection rate Data availability 1.Flower vegetables (broccoli, cauliflower) No Year-round Over-ripeness Medium Comprehensive 2.Fruit vegetables (especially tomato, pepper and zucchini) No Year-round • Over-ripeness; • III category. 3.Root vegetables (carrot) No Year-round Softness Low Comprehensive 4.Apples No Year-round • Over-ripeness; • III category. Medium Comprehensive 5.Pears No Year-round Over-ripeness 6.Nectarines, Peaches No Year-round Over-ripeness High Comprehensive 7.Bananas No Year-round Over-ripeness High Comprehensive Impact Assessment Type of Product Estimated % FLW Estimate Absolute amount of FLW (tons or kg) Current Disposal/valorization route? ( eg. Energy, feed, re-use for consumption) Estimated Environment al impact? Remarks 1.Flower vegetables (broccoli, cauliflower) <1 20 None Low 2. Fruit vegetables (especially tomato, pepper and zucchini) <1 440 Partially valorisation new product High/Medium D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 47 of 82 • Energy • Export very interesting. 3. Salami 10% Research needed • Re-use • Further processing • Energy • Export Medium To be studied. Results will be very interesting. 4. Bacon 10% Research needed • Re-use • Further processing • Energy • Export Medium To be studied. Results will be very interesting. M.CS2.Ave-BE_EU Product Information Type of Product Packaging Seasonality The most common rejection reasons Rejection rate Data availability 1. All chicken Yes Year-round • Animal by-product categorization into category 2 instead of category 3 as per Regulation (EC) No 1069/2009. • Grading as classes A/B of the poultry carcasses and cuts as per regulation 543/2008 on marketing standards for poultry meat. Low Partial 2.Breast filet Yes Year-round • Animal by-product categorization into category 2 instead of category 3 as per Regulation (EC) No 1069/2009. • Grading as classes A/B of the poultry carcasses and cuts as per regulation 543/2008 on Low Partial D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 48 of 82 marketing standards for poultry meat. 3. Legs Yes Year-round • Animal by-product categorization into category 2 instead of category 3 as per Regulation (EC) No 1069/2009. • Grading as classes A/B of the poultry carcasses and cuts as per regulation 543/2008 on marketing standards for poultry meat. Low Partial Impact Assessment Type of Product Estimated % FLW Estimate Absolute amount of FLW (tons or kg) Current Disposal/valorisation route? (e.g. Energy, feed, re-use for consumption) Estimated Environmenta l impact? Remarks 1.All Chicken TBD TBD • Standard production • Pet food • Further processing Low 2. Breast fillet TBD TBD • Standard production • Pet food • Further processing Low 3. Legs TBD TBD • Standard production • Pet food • Further processing Low M.CS3.Feb-BE Product Information Type of Product Packaging Seasonality The most common rejection reasons Rejection rate Data availability D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 49 of 82 1.Carcass No Year-round • Weight; • Conformation; • Quality; • Downgrading into cat. 3; • Presence of E.coli STEC; • Sarcosporidiosis. High Partial 2.Front/hind quarter No Year-round • Weight; • Conformation; • Quality; • Yield. Medium Partial 3.Prepacked beef Yes Year-round • Labelling; • Weight. Impact Assessment Type of Product Estimated % FLW Estimate Absolute amount of FLW (tons or kg) Current Disposal/valorisation route? (e.g. Energy, feed, re-use for consumption) Estimated Environmenta l impact? Remarks 1. Carcass TBD TBD • Standard production • Pet food • Further processing Low 2. Front/hind quarter TBD TBD • Standard production • Pet food • Further processing Low 3.Prepacked beef TBD TBD • Standard production • Pet food • Further processing Low D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 50 of 82 4 OBJECTIVES Including clear objectives in the BREADCRUMB case study plans are indispensable for steering the research with purpose and precision. Table 3 provides the objectives of the different case studies. These objectives ensure that the study remains focused on its intended goals. Clearly stated objectives facilitate effective communication among the project partners and other stakeholders, fostering a shared understanding of the case study's purpose. This, in turn, enhances decision-making, problem-solving, and the overall quality of the case study by ensuring that efforts are directed toward relevant and meaningful outcomes. Table 3: Overview of case study objectives Case study partner Objectives Cereals C.CS1.NN-IT • Avoid wasting open puree barrels for fruit that are contained in low percentages in the final product. • Reducing food waste related to suboptimal foods (visual packaging irregularities). • Reduce food waste related to shelf-life. C.CS2.VN-SI • Collect information about existing marketing standards (private and public), which are in place in Slovenia. • Collect data on food waste resulting from these marketing standards. • Valorise suboptimal food. Eggs E.CS1.LF-DK • To evaluate the impact of EU marketing standards on food waste. • To quantify the downgraded products from a food waste point of view (because they do not fulfil the standards) at EU level. • To propose alternatives/recommendations to reduce the food waste and put a higher value to the products that are rejected for the market. E.CS2.Ave-BE_EU (to be updated in Case Study Plan 2) Fish F.CS1.Opp-ES • Improve the economic profit of fishing. • Co-create recommendations on preventing food waste due to marketing standards and to enhance market access for “suboptimal” foods. • Reduce the avoidable waste fraction of high nutritional value products. • Establish acceptance scales for the different FMS to detect the allowance ratio and its direct effects of FW creation. • To better understand fish FMS and its effects (on FW?) along the value chain. D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 51 of 82 Fruit & Vegetables F&V.CS1.NN-IT • Avoid waste of fruit puree barrels that are contained in low percentages in the final product. • Reduce food waste related to “suboptimal” food (visual packaging irregularities). • Reduce food waste related to shelf-life. F&V.CS2.MC-PT • Identify different causes of food waste in the supply chain. • Quantify food waste. • Understanding the relationship between food waste and private marketing standards. • Minimise the negative impacts of private marketing standards in food waste. F&V.CS3.ZT-SI • Collect information about existing food marketing standards (private and public), which are in place in Slovenia. • Collect data on food waste resulting from these marketing standards. • Valorise “suboptimal” food. F&V.CS4.Men-SI • Collect information about existing food marketing standards (private and public), which are in place in Slovenia. • Collect data on food waste resulting from these standards. • Validation of “suboptimal” food. F&V.CS5.LN-DE General objectives • Providing estimates of the amount of FLW for products resulting from marketing standards to illustrate the urgency and inspire action. • Better understanding of the underlying reasons for setting up private marketing standards. • Identifying and discussing solutions to increase market access of nowadays non-conformity fruit and vegetable products, e.g.: o limiting product shipping with impacts on overall food waste creation; o better exchange between industry and wholesale / retail to facilitate use of returned products; o change price labelling to facilitate selling by weight instead of by piece. Specific objectives • Contribute to the discussion by providing FW estimates on 4-5 fruit and vegetable products in own operations and client relations. • To improve market access of specific aesthetically non-conformity fruit and vegetables (e.g. green lemons and yellow limes) thanks to: a) D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 52 of 82 changed motivation and buying behaviour of end-consumers, and b) additional marketing and use channels for surplus / returned products. F&V.CS6.Ane-ES • Providing estimates of the amounts of FLW for products resulting from marketing standards (oranges, clementines, satsumas mandarins, and hybrids) and kaki (persimmon). • Better understanding of the underlying reasons for setting up private marketing standards. F&V-CS7.ILVO-BE • To understand the broad view of marketing standards in the soft fruits sector in Belgium. • To provide estimates of food loss and waste related to all relevant soft fruit marketing standards in Belgium. F&V-CS8.ILVO.BE_NL • To understand the broad view of marketing standards in the vegetable sector in the Netherlands. • To provide estimates of food loss and waste related to all relevant vegetables (bell peppers, tomatoes, and lettuce) marketing standards in the Netherlands. Meat M.CS1.Fen-BE • Describing the field of marketing standards in meat sector, categorisation. • Impact assessment of the multitude of marketing standards on our companies. • Mapping/quantifying food waste, and specifically the link with marketing standards. • Identify opportunities to broaden the possibility of added value (certificated) products entering the consumption space. • Raise awareness, informing owners of marketing standards and companies how to improve the system as a whole. M.CS2.Ave-BE_EU • To evaluate the impact of private, Member State and EU-specific poultry marketing standards on food waste. • To quantify the downgraded products from a food waste point of view (because they do not fulfil the standards or market access requirements) at EU level. • To propose alternatives/recommendations to reduce the food waste and valorise the products above in question. M.CS3.Feb-BE • Identify to what extent products that do not meet marketing standards through the beef supply chain are downgraded and what proportion this represents of the market. • Identify to what extent regulatory decisions impact product downgrading, and hence not being able to commercialise these and therefore creating food waste. To what extent can this be avoided or is it inherent to the production system? D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 53 of 82 • Seek opportunities to provide more transparency within the supply chain allowing a better usage and a smaller amount of downgrading through alignment of supply and demand. D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 54 of 82 5 MARKETING STANDARDS Food marketing standards constitute a group of rules, regulations and guidelines put in place to ensure the fair and transparent promotion, presentation, and labelling of food products in the market. In the European Union, these established rules touch product characteristics and other requirements that must be met for both EUproduced and imported products to enter the EU market. These standards are categorized into specific directives that address different aspects of food marketing, including quality, size, and labelling requirements etc. for different food items. The categories of food marketing standards outlined in Regulation (EU) 1308/2013 within the scope of the BREADCRUMB project include the following: • technical definitions, designation and sales descriptions • classification criteria, e.g. grading into classes, weight, sizing, age and category • indication of species, plant variety, animal race or commercial type • presentation, labelling, packaging, marking, year of harvesting • criteria such as appearance, consistency, conformation (shape/structure), product characteristics, percentage water content • specific substances, e.g. quantitative content, purity, identification • type of farming and production method (sustainable production) • coupage (combinations) of must and wine • frequency of collection, delivery, preservation and handling, conservation methods/temperature, storage and transport • indication of place of farming/origin • restrictions on the use of certain substances and practices • specific use. These standards play a pivotal role in maintaining consumer confidence and satisfaction, promoting fair competition among stakeholders involved at the same level of the supply chain, and facilitating the free movement of goods within the EU. Nonetheless, for case studies in the Breadcrumb project in the various member states, the strict adherence to certain standards, particularly those related to the visual appearance and size of fruits and vegetables, can contribute to food waste generation. The level or severity of the impact of food waste generation varies. Table 4 below gives an illustration of which category of FMS have an impact on the different food sectors and the estimated (by CS partners) importance and relevance of specific FMS categories in their sector. D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 55 of 82 Table 4: Marketing standards in the five food sectors targeted (cereal, egg, fruits and vegetables, fish, and meat sectors) Cereals C.CS1.NN-IT FMS categories Impact in the context of the case study? Example. Importance of the FMS (1= lowest, 9= highest) Classification criteria Selected products are produced for vegetarian and vegan customers. 9 The presentation, labelling linked to obligatory marketing standards, packaging, rules to be applied in relation to packing centers Selected products must be packaged in a protected atmosphere and under controlled hygienic conditions. 9 Criteria such as appearance, consistency, conformation, product characteristics and the percentage of water content The packaging may swell if the cold chain is not respected (related to category 7). 7 The type of farming and production method Clients ask for products obtained from organic or conventional produced cereals. 7 The place of farming and/or origin The raw material must originate in Europe (mainly Italy) to avoid GMO contamination. 9 Restrictions as regards the use of certain substances and practices There are limitations on the type and quantity of additives that can be used during the process. 7 The conditions governing the disposal, the holding, circulation and use of products The cold chain during transport, storage, and sale of the product must be respected to ensure the quality characteristics of the product. 9 C.CS2.VN-SI FMS categories Impact in the context of the case study? Example. Importance of the FMS (1= lowest, 9= highest) The species, plant variety or animal race or the commercial type Wheat • It is necessary to take into account quality criteria or baking properties. If the wheat does not meet the criteria of 9 D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 56 of 82 1 Pravilnik o kakovosti pekovskih izdelkov (pisrs.si) the baking industry, the consumer will reject the flour from this wheat. However, we can use wheat with poorer baking properties, for example for flakes, cakes, breadcrumb. • There is no legislation on cereal quality for the baking industry, but there are requirements of the baking industry (protein content, sedimentation, falling number and hectolitre weight). • For milling products, the national regulation in place is Regulation on the quality of cereal products, mainly about the classification of cereal products and minimum quality of hulled grain, minimum quality criteria of grinding products, prepared cereal products, pasta and dough. • For bakery products national legislation has Rules on the quality of bakery products1, which do not address specific cereal requirements, but mainly bread types and other bakers' pastry and their water content. The presentation, labelling linked to obligatory marketing standards, packaging, rules to be applied in relation to packing centres • Marking the origin of raw materials (Agriculture Slovenia). In organic production-processing, the origin of the raw material is important to the consumer. • Labelling of allergens, gluten. • Labelling of health claims - only if this is supported by analysis of the basic raw material. • Labelling applicable to raw material traceability. 9 Substances used in production • Natural presence of gluten • In the production process, natural additives are used to stabilize the processed raw material or enhancers of certain quality characteristics. In organic production only natural additives are allowed according to Regulation (EC) No 834/2007 of 28 5 D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 63 of 82 handling, the conservation methods highly affect the quality of the product and can create food waste in these products. Ex: Inadequate handling of tomatoes and red berries during collection and in stores can contribute to food waste. Inadequate preservation and temperature methods in lettuce highly contribute to Food Waste. Quality Standards Quality standards include parameters for sensory, microbiological, and physicochemical evaluation, which are monitored throughout the year. Some of these parameters are legal requirements, while others are agreed upon with suppliers. Ex: If the fruit does not meet Brix requirement it can be rejected 9 F&V.CS3.ZT-SI FMS categories Impact in the context of the case study? Example. Importance of the FMS (1= lowest, 9= highest) The technical definitions The product is rejected on the entry point if it is not of suitable quality. 8 Classification criteria The product should be suitable based on 3 class. 8 The species, plant variety or animal race or the commercial type The species needs to be uniform and have the allowed weight for each class. This is difficult for some varieties. 7 Criteria such as appearance, consistency, conformation, product characteristics and the percentage of water content Important especially for the product that needs to be uniform in appearance for each of the classes. Water content is important for lettuce / to keep lettuce fresh on the shelf. In the MS there is only the requirement that the lettuce is fresh and that it is free of abnormal external moisture. 5 The type of farming and production method We labelled organic products separately. The amount of organic in our retail is very 6 D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 64 of 82 small, so it does not contribute significantly to FW generation. The frequency of collection, delivery, preservation and handling, the conservation method and temperature, storage and transport Time of delivery is important, to ensure freshness. 8 Restrictions as regards the use of certain substances and practices Slovenian legislation needs to be followed, as fewer protection means are approved in Slovenia / fewer protection means are approved than in EU. 8 F&V.CS4.Men-SI FMS categories Impact in the context of the case study? Example. Importance of the FMS (1= lowest, 9= highest) The technical definitions Type, variety or quality. Example: The lettuce or apple is rejected if it is not a suitable variety and quality. 9 The species, plant variety or animal race or the commercial type Customers reject special peach variety. 9 Criteria such as appearance, consistency, conformation, product characteristics and the percentage of water content If the lettuce is not fresh and contains low percentage of water (we reduce this waste with high criteria when delivering the lettuce to customers); if the fruits do not contain enough water. 7 The type of farming and production method Organic production 8 The frequency of collection, delivery, preservation and handling, the conservation method and temperature, storage and transport Time of delivery (from transport to the customer), distance to the customer, temperatures. 9 Restrictions as regards the use of certain substances and practices Customers do not have information about the origin of F&V. 1 F&V.CS5.LN-DE D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 65 of 82 FMS categories Impact in the context of the case study? Example. Estimate the importance of the FMS (1= lowest, 9= highest) Classification criteria LN only sells in class II because organic products are mostly smaller, and it is often not possible to sell in class I. 5 The presentation, labelling linked to obligatory marketing standards, packaging, rules to be applied in relation to packing centers All labels of packed goods must comply with the obligatory marketing standards. If a label is incorrect and does not meet the requirements of EU legislation the goods are rejected by the customer. 7 Criteria such as appearance, consistency, conformation, product characteristics and the percentage of water content • Products are often too small or too big. • Problems in selling yellow limes. • No acceptance for green lemons. Green lemons are not an indication that the fruit is not ripe. • Too small fruit often has less juice content and does not meet the requirements within regulations. • This is caused by too small differences in day and night temperatures. • Cucumbers are often too weak in summer months. 9 Substances used in production All organic products and covered by EU regulation. 2 The frequency of collection, delivery, preservation and handling, the conservation method and temperature, storage and transport Product's individual temperature and storage conditions (obliged by a consumer standard) are necessary for product quality and shelf-life. Restrictions as regards the use of certain substances and practices • Substances used post-production (e.g. anti mold or conservation of citrus peel). • Limes and lemons: Conservation with wax or anti-mold substances are forbidden for organic citrus fruits. As a result, the shelf life is shorter compared to conventional products. 7 F&V.CS6.Ane-ES D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 66 of 82 FMS categories Impact in the context of the case study? Example. Importance of the FMS (1= lowest, 9= highest) Criteria such as appearance, consistency, conformation, product characteristics and the percentage of water content These are the main factors contributing to FW: • Aesthetic defects: wind damage, pests; • Size; • Colour. 9 The frequency of collection, delivery, preservation and handling, the conservation method and temperature, storage and transport To extend marketing season and to meet customer demands about frequency in our deliveries can produce FW. 7 Restrictions as regards the use of certain substances and practices Restrictions in some pesticides provoke more pest attacks and more FW. 7 Meat M.CS1.Fen-BE FMS categories Impact in the context of the case study? Example. Importance of the FMS (1= lowest, 9= highest) Technical definitions Ingredients, additives raw materials, tests, processing instructions. 2 Criteria such as appearance, consistency, conformation, product characteristics and the percentage of water content Very important aspects of meat processing as people want uniform products, but meat is not a uniform raw material of course. 9 The species, plant variety or animal race or the commercial type The number of race/varieties of raw materials and the impact on the products, production methods, ingredients. 7 The presentation, labelling linked to obligatory marketing standards, packaging, rules to be applied in relation to packing centers Packaging, labelling, marketing. 5 The frequency of collection, delivery, preservation and handling, the conservation Very important, food safety wise, and traceability is also of great importance. 7 D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 67 of 82 method and temperature, storage and transport Substances used in production Ingredients, additives etc. 4 Type of farming and production method Organic, conventional 2 The place of farming and/or origin Viande d’origine Francaise, Red tractor (UK) 7 M.CS2.AVEC-BE_EU FMS categories Impact in the context of the case study? Example. Importance of the FMS (1= lowest, 9= highest) Technical definitions The absence of definition for certain poultry cuts in the current Regulation 543/2008 on marketing standards for poultry meat weighs into the food waste balance. For examples: feet and paws are not defined while there is a potential market for those products that are safe for human consumption. 2 Classification criteria Grading as classes A/B of the poultry carcasses and cuts as per Regulation 543/2008 on marketing standards for poultry meat has one of the main impacts in the case study along with the animal byproducts categorization as per Regulation (EC) No 1069/2009 laying down health rules for animal by-products and derived products not intended for human consumption, and the strict categorization of by-products as category 2 (instead of category 3 offering higher valorisation solutions for products). 8 Criteria such as appearance, consistency, conformation, product characteristics and the percentage of water content As per Regulation 543/2008 on marketing standards for poultry meat, products not compliant from a water protein content should bear a specific warning statement (labelling). Such statement would devalorise the product (as it would not sell) while still safe for human consumption and most important, compliant from a principle of ‘non-added’ water standpoint. However, the sector and EU authorities are informed that the current thresholds listed in the Regulation are outdated. D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 68 of 82 3 Classification of carcasses of bovine animals aged eight months or more (europa.eu) 4 Regulation 2006/1183 - EC scale for the classification of carcasses of adult bovine animals (codified version) - EU monitor 5 Documents | Belbeef 6 Etikettering van rundvlees | EUR-Lex (europa.eu) M.CS3.Feb-BE FMS categories Impact in the context of the case study? Example. Importance of the FMS (1= lowest, 9= highest) Classification criteria Specific criteria apply for the classification of beef: Meat Market Observatory3 Regulation 2006/11834 BelBeef5 8 The species, plant variety or animal race or the commercial type The type of animal predominantly raised for meat production is the Belgian Blue. 9 The presentation, labelling linked to obligatory marketing standards, packaging, rules to be applied in relation to packing centers Specific (voluntary) labelling applies for Belbeef product. Labelling requirements are also detailed in EU and national legislation6 7 The frequency of collection, delivery, preservation and handling, the conservation method and temperature, storage and transport These can have an impact, yet they are minor compared to the above-mentioned downgrading options; specific restrictions apply for bovine. 5 Restrictions as regards the use of certain substances and practices These are included in the marketing standards. Their impact is not so great compared to the other downgrading options. Specific restrictions apply for bovine. 4 Bovine Substances used in production Specific restrictions apply. 2 Type of farming and production method Specific restrictions apply. 3 The place of farming and/or origin The marketing of Belgian blue is predominantly a local (national) market. 6 D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 69 of 82 Restrictions as regards the use of certain substances and practices Specific restrictions apply. 2 D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 70 of 82 6 DATA COLLECTION METHODOLOGY Different methods of data collection are possible. In D1.1 Data protocol several examples are given. Based on this information, the CS partners were asked to indicate which methods they would be using. They were also asked to indicate at what stages of the food chain the data would be collected. Table 5: Data methodology used in the cereal CS and the stage of food chain where the data will be collected C.CS1.NN-IT C.CS2.VN-SL Primary production • In-depth interviews • IT tools (DIH agrifood traceability system and customized tools) • Desk research Processing & Manufacturing • Interviews • Focus Groups • IT tools (management control materials) • In-depth interviews • IT tools (DIH agrifood traceability system and customized tools) • Desk research Retail & other distribution (wholesale) • Interviews • Focus Groups • IT tools (management control materials) Table 6: Data methodology used in the egg CS and the stage of food chain where the data will be collected E.CS1.LF-DE E.CS2.Ave-BE_EU Primary production • Interviews Processing & Manufacturing • Interviews • Survey • Interviews • Survey • Contact members Table 7: Data methodology used in the fish CS and the stage of food chain where the data will be collected F.CS1.Opp-ES Primary production • Surveys or semi-structure interviews • In-depth interviews • Workshop Retail & other distribution (wholesale) • Surveys or semi-structure interviews • In-depth interviews • Workshop D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 71 of 82 Table 8: Data methodology used in the fruit and vegetable CS and the stage of food chain where the data will be collected F&V.CS1.NN-IT F&V.CS2.MC-PT F&V.CS3.ZT-SI F&V.CS4.Men-SI F&V.CS5.LN-DE F&V.CS6.Ane-ES F&V.CS7.ILVO-BE/ F&V.CS8.ILVO-BE_NL Primary production • Interviews • Focus groups • IT tools • Internal data • Interviews • Survey • IT tools (DIH) • In-depth interviews • Desk research NA • Interviews • Quantificatio n methods, e.g. internal managing system / weigh products • Survey NA Processing & Manufacturing • Interviews • Focus groups • IT tools NA • IT tools (DIH) • In-depth interviews • Desk research NA NA • Survey • In-depth interviews Retail & other distribution (wholesale) • Interviews • Focus groups • IT tools • Internal data • IT tools (DIH) • In-depth interviews • Desk research NA • Quantificatio n methods, e.g. internal managing system / weigh products • B2B complaint managing tool • Compliant Sheets • In-depth interviews Restaurants & food services, NA • Internal data • Interview • Survey • IT tools (DIH) • In-depth interviews • IT tools (DIH) • In depth interviews NA NA NA D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 72 of 82 • Desk research • Desk research Household / Consumers NA • Survey NA NA NA NA NA D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 79 of 82 6 Starting interviews X 7 Completing interviews (all data collected) X 8 Data pre-processing (cleaning, transcription, anonymization) X Interviews with customers (from customers) M1 M2 M3 M4 M5 M6 M7 M8 M9 M10 M11 M12 M13 M14 1 Identification of relevant retail costumers (for each chosen product 1 retailer) X 2 A first draft of the questionnaire (incl. asking for feedback on potential solutions, possibility to engage in WP4 activity) X X X 3 Questionnaire developed X X 4 Starting interviews X 5 Completing interviews ( all data collected) X 6 Data pre-processing (cleaning, transcription, anonymization) X Survey with end consumers M1 M2 M3 M4 M5 M6 M7 M8 M9 M10 M11 M12 M13 M14 1 Contact to retail customers for their initial cooperation (see step 4) X F&V.CS6.Ane-ES Surveys M1 M2 M3 M4 M5 M6 M7 M8 M9 M10 M11 M12 M13 M14 1 Questionnaire developed X X X X X 2 Starting interviews X X 3 Completing interviews ( all data collected) X 4 Data pre-processing (cleaning, transcription, anonymization) X X X Obtention of customer perspective through Complaint Sheets as a vision of consumers’ acceptance M1 M2 M3 M4 M5 M6 M7 M8 M9 M10 M11 M12 M13 M14 1 Complaint sheet developed X X X 2 Complaint sheet delivery and data collection X X X 3 Data pre-processing (cleaning, transcription, anonymization) X X X X X F&V.CS7_ILVO-BE and F&V.CS8.ILVO-BE_NL In-depth Interview (IDI) M1 M2 M3 M4 M5 M6 M7 M8 M9 M10 M11 M12 M13 M14 D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 80 of 82 1 Contact of stakeholders (processing and manufacturing, retail and distribution/wholesale) and for the IDI X X 2 First draft of IDI questions developed X 3 Review of first draft of IDI questions by partners X 4 Working on feedback from draft IDI questions and second draft developed X 5 Confirmation and planning of IDI X X X X 6 IDI questions fully developed and accepted by WP leads X 7 Conducting IDIs X X X X 8 IDIs conducted X 9 IDI records transcribed X X Meat M.CS1.Fen-BE Surveys M1 M2 M3 M4 M5 M6 M7 M8 M9 M10 M11 M12 M13 M14 1 Thorough research of the field, mapping the problems and situation X X X X X 2 Draft questions X X X 3 Starting survey X X X X 4 Processing data X X X 5 Reporting X X Interviews/meeting with companies M1 M2 M3 M4 M5 M6 M7 M8 M9 M10 M11 M12 M13 M14 1 Draft goals and questions X X X X 2 Planning and performing meetings, interviews and workgroups X X X X X X 3 Processing data X X X 4 Reporting X X M.CS2.Ave-BE Interviews M1 M2 M3 M4 M5 M6 M7 M8 M9 M10 M11 M12 M13 M14 1 Draft interview question X X 2 Starting interviews X X X 3 Completing interviews X X X 4 Data pre-processing X X Surveys M1 M2 M3 M4 M5 M6 M7 M8 M9 M10 M11 M12 M13 M14 D2.2 – Case study plans – 1 This project has received funding from the European Union´s Horizon Europe research and Innovation programme under the agreement No. 101136701 Page 81 of 82 1 Draft survey questions X X 2 Starting surveys X X X 3 Completing surveys X X X 4 Data pre-processing X X M.CS3.Feb-BE Interviews M1 M2 M3 M4 M5 M6 M7 M8 M9 M10 M11 M12 M13 M14 1 Draft interview question X X 2 Starting interviews X X X 3 Completing interviews X X X 4 Data pre-processing X X Suveys M1 M2 M3 M4 M5 M6 M7 M8 M9 M10 M11 M12 M13 M14 1 Draft survey questions X X 2 Starting surveys X X X 3 Completing surveys X X X 4 Data pre-processing X X D2.2 – Case study plans – 1 8 CONCLUSION In conclusion, deliverable D2.2 serves as a first version of the case study plan, forming the base for future work to be done within the case studies. This comprehensive document encompasses key aspects that lay the groundwork for the forthcoming activities in T2.2 and T2.3. Moving forward, the 16 case studies will work on specific products, providing an overview under ‘product mapping’ and identify the food marketing standards that are related to food waste. This document will be updated in October 2024 (D2.3) and in February 2025 (D2.4).