The study, conducted within CARVE's public-private partnership, shows that using frozen foods might reduce consumers’ food waste.
Consumers create less waste from frozen vegetables, potato products and berry fruit than from fresh or alternatives in cans or jars, according to a study by Wageningen University & Research, The Netherlands.
The study, conducted within CARVE's public-private partnership, shows that using frozen foods might reduce consumers’ food waste. The research is a pilot study within the project CARVE (Across supply Chain Action program Reduction of food waste, improved Valorisation & Resource Efficiency, 2015-2018). Via a number of pilots, companies throughout the food chain are getting involved, using knowledge, tools and decision-making models developed by Wageningen experts. The project offers a toolbox that enables companies to integrate the prevention and reduction of food waste into their business operations. CARVE is a public-private collaboration between the Alliance Sustainable Food and Wageningen Food & Biobased Research. The pilot study was funded by the top sector Agri&Food and Nomad Foods Europe.