New technologies for food waste reduction

WP 2.2 addressed food waste reduction by intervening at stages where quality degradation rapidly translates into product loss. Rather than treating waste as the consequence of isolated failures, the Work Package focused on the accumulation of small inefficiencies in packaging, sanitation, storage and distribution processes, promoting integrated technological solutions capable of preventing losses along the supply chain.

A first line of activity concerned packaging and preservation strategies. Bio-based, active, intelligent and edible packaging systems were developed and tested to extend shelf life and limit the proliferation of spoilage microorganisms in both fresh and processed foods. Functionalised films and coatings contributed not only to product protection, but also to the delivery of bioactive compounds or probiotic components, strengthening the link between safety, quality and sustainability.

Innovative sanitation approaches were also investigated, including the use of bioactive molecules and physicochemical technologies such as plasma treatments. These strategies reduced microbial contamination without relying on aggressive chemical treatments, addressing one of the primary causes of product loss along production and distribution chains. Sanitation was thus reframed as an integral component of a broader waste prevention strategy.

Further activities examined storage and distribution conditions. Controlled atmosphere systems and optimised preservation protocols demonstrated potential in reducing waste of fresh and minimally processed products. The integration of sensors and advanced quality monitoring techniques enabled more dynamic management of shelf life, shifting from static expiration models to data-informed preventive control of deterioration.

In parallel, fermentative and enzymatic processes were applied to transform unavoidable residues into new fibre-enriched and bioactive food products. Functional, sensory and environmental evaluations supported the assessment of these innovations, highlighting how waste reduction can also occur through value reintegration into the food system.

WP 2.2 demonstrated that effective waste reduction emerges from coordinated control of packaging, sanitation, storage and product development processes. The methodologies, prototypes and integrated datasets developed constitute transferable resources for companies and production systems aiming to strengthen sustainability and operational efficiency.