Voluntary Cooperation Agreements in Europe to Reduce Food Waste

The report published by the European Commission on "Reducing food loss and waste: Examples of voluntary agreements and other forms of collaboration across Europe"points out that the strength of voluntary agreements rests primarily on the collaborative approach, i.e. the fact that all stakeholders (governments, businesses, civil society organizations and researchers) along the entire food value chain join forces with a common goal.

The overview of voluntary agreements implemented in Europe (13 EU Member States, Norway and the United Kingdom, an international partnership) and other forms of collaboration includes the "Alliance for the Reduction of Food Waste" in Greece, which Boroume has the honor and pleasure to coordinate.

We would like to express warm thanks to the following:

- Alliance Partners (foodsavingalliancegreece.gr) for their substantial contribution to this collective effort and our common goal,

- to AB Vassilopoulos in addition for the valuable support it has continuously offered since the beginning of the project,

- WRAP, Wageningen University & Research and Food Waste Free United, and the other partners of the REFRESH project for their inspiration and guidance,

- the European Commission (DG SANTE) for its initiatives aimed at preventing food waste at the EU level, including the establishment and operation since 2016 of the EU Platform on Food Losses and Food Waste in which Boroume is a member.