LOWINFOOD, an interdisciplinary project focused on reducing food loss and waste along entire value chains

Multi-actor design of low-waste food value chains through the demonstration of innovative solutions to reduce food loss and waste

The H2020 LOWINFOOD project brings together 27 players in research, innovation and the food sector to upscale several prototypes designed to prevent food loss and waste along the whole value chain. Led by University of Tuscia (Italy), the project will put the latest research on food loss and waste prevention and reduction into the hands of the players in the food chains that are most affected by this challenge. During the 4-year-long project, these players will be validating and demonstrating the capacity to reduce food loss and waste of several prototypes already developed by some partners in the fruit & vegetable, bakery and fish value chains, as well as for consumers. The innovations that will be deployed and validated in the Lowinfood project were selected from among several promising solutions that have already been developed and tested. The objective is to provide the necessary demonstration and upscale them to allow market replication. The European Union establishes a scale, the TRL (Technology Readiness Level), to estimate the maturity of developing technologies. Lowinfood will improve the TRL of all the 14 innovations, including technological tools and devices as well as organizational and managerial solutions, to bring them closer to market and foster their adoption across value chains in several EU countries. They already have a minimum TRL of 4/5 (technologies that have been validated in the lab and in the relevant environment), and Lowinfood will upscale them up to TRL 7/8 (prototype demonstration in an operational environment, and completed and certified systems).

Various types of innovations are considered in the project, ranging from technological solutions, to social, managerial and organizational innovations. The fruit and vegetable, bakery products and fish value chains are selected as settings in which to apply the innovations as these perishable foods are particularly affected by the issue of food waste; for each value chain, the upstream stages are considered in the demonstration of the innovations, ranging from production to retailing. Another set of innovations is applied at the consumer level with the aim of preventing the waste of all foods in out-of-home and at-home consumption.

Current food systems face great challenges relating to their level of sustainability in various aspects, ranging from environmental ones to those related to the unequal availability of food. Lowinfood will tackle food loss and waste at all stages in food value chains, including consumption, because this also hampers the sustainability of food systems. Food waste corresponds to a waste of the environmental resources used for producing it, including land, water, fertilizers and other inputs. Food loss and waste are estimated to amount to 88 million tonnes per year in Europe, corresponding to about 20 % of the total food produced.

Laufzeit: 2020 bis 2025.
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Tel: +43/6991/523 61 15


  • University of Tuscia, IT

Gefördert von

  • Horizon 2020, Innovation Action, H2020-RUR-2018-2020


  • Akademie Deutsches Bäckerhandwerk Nord GgmbH, DE
  • Antegon GmbH (FoodTracks), DE
  • CogZum Bulgaria, BG
  • FH Münster - Institut für Nachhaltige Ernährung, DE
  • Foresightee, BE
  • Harokopio University, GR
  • Kitro SA, CH
  • Leroma GmbH, DE
  • Matomatic AB, ES
  • Mitakus Analytics UG, DE
  • Pianeta Cospea srl, Italy
  • Recuperiamo srl, IT
  • Swedish University of Agricultural Sciences, SE
  • The James Hutton Institute, UK
  • Universität für Bodenkultur Wien, Institut für Abfallwirtschaft, AT
  • University of Bolgona, IT
  • University of Tampere, FI
  • Unverschwendet GmbH, AT