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BREAD - Building Responsibility and Developing Innovative Strategies for Tackling Food Waste

Avoiding food waste is at the heart of 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.

Image: Colourbox.

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:

  1. How can European regulatory experiences enhance responsible innovation in Norway’s food sector?
  2. How can best CSR practices & RRI experiences be scaled-up?
  3. How can consumer perceptions of (co)responsibility in the food sector inform companies responsible innovation?
  4. How to integrate all RRI dimensions to unlock multidirectional learning and food waste reduction innovation?

Financing

BREAD is financed by the Research Council of Norway's SAMANSVAR programme.

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

BREAD – Building REsponsibility And Developing Innovative Strategies for Tackling Food Waste

Publications

  • Forsberg, Ellen-Marie; Strøm-Andersen, Nhat; Bugge, Markus Michaelsen; Brekke, Andreas & Prestrud, Kjersti (2021). RRI and Value Chain Collaboration for Innovations Reducing Food Waste. In Bitran, Iain; Conn, Steffen; Huizingh, K.R.E. & Torkkeli, Marko (Ed.), Proceedings on the 2021 ISPIM innovation conference : Innovating our common future. ISPIM Lappeenranta University of Technology Press. ISSN 9789523354678. Full text in Research Archive
  • Szulecka, Julia & Strøm-Andersen, Nhat (2021). Norway's Food Waste Reduction Governance: From Industry Self-Regulation to Governmental Regulation? Scandinavian Political Studies. ISSN 0080-6757. p. 1–24. doi: 10.1111/1467-9477.12219. Full text in Research Archive
  • Capodistrias, Paula; Szulecka, Julia; Corciolani, Matteo & Strøm-Andersen, Nhat (2021). European food banks and COVID-19: Resilience and innovation in times of crisis. Socio-Economic Planning Sciences. ISSN 0038-0121. doi: 10.1016/j.seps.2021.101187. Full text in Research Archive
  • Szulecka, Julia; Strøm-Andersen, Nhat; Scordato, Lisa & Skrivervik, Eili (2019). Multi-level governance of food waste: Comparing Norway, Denmark and Sweden. In Klitkou, Antje; Fevolden, Arne Martin & Capasso, Marco (Ed.), From Waste to Value: Valorisation Pathways for Organic Waste Streams in Circular Bioeconomies. Routledge. ISSN 978-0-429-46028-9. p. 253–271. Full text in Research Archive

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  • Strøm-Andersen, Nhat (2021). Oppsummering av intervjuer i BREAD -prosjektet.
  • Forsberg, Ellen-Marie; Strøm-Andersen, Nhat; Bugge, Markus Michaelsen; Brekke, Andreas & Prestrud, Kjersti (2021). RRI and Value Chain Collaboration for Innovations Reducing Food Waste.
  • Forsberg, Ellen-Marie; Strøm-Andersen, Nhat; Bugge, Markus Michaelsen; Brekke, Andreas & Prestrud, Kjersti (2021). RRI and Value Chain Collaboration for Innovations Reducing Food Waste.
  • Strøm-Andersen, Nhat (2021). BREAD project and its current activities.
  • Strøm-Andersen, Nhat (2021). BREAD project as a case study of the challenges of RRI evaluation.
  • Strøm-Andersen, Nhat; Szulecka, Julia & Bugge, Markus Michaelsen (2021). A systemic negligence? The transition toward food sustainability and the case of food waste.
  • Strøm-Andersen, Nhat (2021). A systemic negligence? The transition toward food sustainability and the case of food waste.
  • Alm, Siril (2021). Sustainable eaters in Tromsø .
  • Szulecka, Julia (2021). European food banks and COVID-19.
  • Bugge, Markus Michaelsen (2021). Verdenskafé om matsvinn.
  • Forsberg, Ellen-Marie (2021). Verdenskafé om matsvinn.
  • Bjørnnes, Oda (2020). How to use the future to innovate the present: a look into the future(s) of food waste. Teknovatøren. p. 24–25.
  • Szulecka, Julia (2020). Status of the BREAD project after the first year.
  • Szulecka, Julia; Scordato, Lisa & Koch, Per M. (2020). Developing Future Scenarios for Food Waste.
  • Strøm-Andersen, Nhat (2020). BREAD - prosjekt, fremtidige forskningsideer.
  • Scordato, Lisa; Koch, Per M. & Szulecka, Julia (2020). Futures Literacy Lab on Food Waste. Summary Report.
  • Szulecka, Julia (2020). BREAD – Building REsponsibility And Developing Innovative Strategies for Tackling Food Waste.
  • Szulecka, Julia (2020). Will the European Green Deal push for more food waste reductions? AFINO Blog.
  • Szulecka, Julia (2020). BREAD project website.
  • Szulecka, Julia (2020). Ongoing research and progress in BREAD.
  • Szulecka, Julia (2020). TIK4040 Project presentations.
  • Szulecka, Julia (2020). BREAD nettside.
  • Szulecka, Julia (2020). Ongoing research in BREAD: Working with the Norwegian food sector.
  • Szulecka, Julia (2020). Food waste in the COVID-19 era: Can the state coerce consumer responsibility? AFINO Blog.
  • Szulecka, Julia (2019). Tackling Food Waste .
  • Szulecka, Julia (2019). Building REsponsibility And Developing Innovative Strategies for Tackling Food Waste.

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Published Dec. 17, 2019 10:11 AM - Last modified Sep. 27, 2021 2:46 PM