BREAD seeks to gather the necessary knowledge about effective and efficient solutions that the Norwegian food sector can implement, adopting a broad governance perspective to the grand societal challenge of food waste. For this, we propose to work across scales and look at responsible innovation on the level of policies (providing the context in which RRI occurs), at the level of companies, and finally, at the business/consumer interface.
The total amount of food waste in Norway for the entire value chain was 68.7 kg per inhabitant in 2015, worth 20 billion NOK and equalling 978 000 tonnes of CO2e. What can be done to accelerate the industry’s and national actions targeting food waste?
BREAD is interested in diagnosing the obstacles for responsible innovation in the food sector and identifying innovation potential that can be unlocked. Our study will be conducted at 3 levels: of policies, firms and on the meeting point of individual consumers and food industry actors. This is reflected in the organization of the project, with 3 Work Packages covering these levels and the fourth aimed at a learning process at Integration. They ask 4 questions:
- How can European regulatory experiences enhance responsible innovation in Norway’s food sector?
- How can best CSR practices & RRI experiences be scaled-up?
- How can consumer perceptions of (co)responsibility in the food sector inform companies responsible innovation?
- How to integrate all RRI dimensions to unlock multidirectional learning and food waste reduction innovation?
Organization
BREAD is coordinated by TIK Centre for technology, innovation and culture, and led by Julia Szulecka. There are three partner institutions:
- REMARC, University of Pisa
- Østfoldforskning
- Matvett AS
News
The 10 principles - an industry roadmap for reducing food waste developed by the BREAD project
The collaborative efforts of BREAD researchers and Norwegian food companies in BREAD project’s Work Package 2 aimed at giving a direction for more responsible and inclusive innovation and collaboration processes towards 2030. The 10 principles developed together with our industry and research partners were signed by 12 leading companies from the food industry, retail and HoReCa (Hotel/Restaurant/Café) aligned. Our partners, NORSUS and Matvett, were responsible for leading the process and the 10 points have been announced and launched at Arendalsuka 2022. We look forward to the further development for version 2.0.
- Read the 10 principles at matvett.no (in Norwegian)
- Read a summary of the 10 principles in English (word document)
Events
Oct. 22, 2020: Futures Literacy Lab Workshop on Food Waste: Developing future scenarios for food waste
Time and place: Oct. 22, 2020 10:00 AM – 15:30 PM, NIFU Nordic Institute for Studies in Innovation, Research and Education, Tøyen Torg
We are very pleased to invite you to a one-day workshop to reflect on, rethink and imagine the future of food waste. Avoiding food waste is at the heart of consumers and the food sector’s societal responsibility. While the goal of reducing and avoiding the wasting of food is broadly accepted, the questions how best to do it require reflection. The point is not to predict the future (which is impossible), but to explore different stories about the future, and use these stories to reflect on our preconceptions, social, economic, environmental and technological drivers, our own potential in the meeting with this important societal challenge. Therefore, we decided to invite participants with diverse backgrounds and expertise and hope that you are available to participate and contribute with your stories and experiences.
What are Futures Literacy Labs?
Developed by UNESCO, Futures Literacy Laboratories are learning-by-doing workshops aimed at developing people’s ability to imagine the future. During the workshops, participants are asked to reveal, reframe and rethink the assumptions they use to imagine different futures.
Dec. 4, 2019: Kick-off seminar BREAD
Time and place: Dec. 4, 2019 9:00 AM – 12:00 PM, room 101, Harriet Holters hus
On December 4th, the TIK centre is kick-starting a new project called “Building REsponsibility And Developing Innovative Strategies For Tackling Food Waste (BREAD)".
Reducing the levels of food waste is among the most tangible Sustainable Development Goals. While this goal is widely accepted, the tools require wider studies and reflection. The aim of the BREAD project is to analyze food waste reduction as an important issue for Corporate Social Responsibility (CSR) and Responsible Research and Innovation (RRI).
The research will look at three levels:
- National policies designed and put in place to regulate the food sector,
- Companies as the main actors of the food industry
- The business/consumer interface, where most waste is generated.
