Less food waste when using frozen produce

Consumers create less waste from frozen vegetables, potato products and berry fruit than from fresh, or alternatives in cans or jars. This is one of the outcomes of a study by Wageningen University & Research (WUR) on the influence of the purchase form (frozen, fresh or preserved) on the amount of food people waste. The study, conducted within CARVE's public-private partnership, shows that using frozen foods might reduce consumers’ food waste. On 22 March 2018 the packaging–related CARVE results will be part of the international conference Fighting food waste together: how to open the potential of better packaging, that will take place at the Anuga FoodTec in Cologne, Germany.
Click here for the WUR news item about the study (18 July 2017).
Click here to download the factsheet of the study (557 kB).
Click here for more information about the 1st international conference - Fighting food waste together: how to open the potential of better packaging (22 March 2018).

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