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Suboptimal foods—items that fail to meet marketing standards but remain safe to consume—represent a significant opportunity to reduce food waste and enhance sustainability. Within the ROSETTA project, a structured methodology was employed to identify and analyse promising interventions and good practices aimed at improving the business potential of these foods. The aim was to gather the most accurate and up-to-date information on suboptimal food items and gain insights into the practical application of these strategies.

To achieve this, a comprehensive literature review was conducted, analysing scientific articles, industry reports and other relevant documents. The review categorised strategies into three key areas: prevention, redistribution and social interventions. Prevention strategies included innovative sorting techniques and improved storage technologies designed to minimise spoilage. Redistribution efforts focused on initiatives such as partnerships with food banks and donation schemes to redirect surplus food. Social interventions highlighted community programs that raise awareness and educate consumers about how to utilise suboptimal foods effectively.

Interviews with stakeholders from five countries—Denmark, Greece, Spain, Poland and Ireland—provided practical insights into the implementation of these interventions. These stakeholders, representing food value chain actors, researchers and consumers, shared success stories, such as initiatives that use surplus fruits to create value-added products like juices and preserves. The interviews also revealed country-specific challenges, including regulatory barriers and consumer preferences, offering a nuanced understanding of localised issues.

An online focus group discussion brought together participants from various sectors, including research, policymaking, retail and innovation. This session explored practical solutions for managing suboptimal foods and underscored the potential of digital platforms to connect surplus food producers with retailers. The discussions highlighted how technology can play a pivotal role in reducing food waste and improving resource utilisation.

The findings underscored the importance of minimising waste through improved logistics, storage and consumer education. They also demonstrated how sustainability could be enhanced by transforming suboptimal foods into new product lines, such as soups, sauces, or animal feed. Furthermore, the study revealed opportunities to unlock the business potential of surplus food by identifying markets, including export opportunities for non-standard produce.

This work highlights the critical role of collaboration and innovation in addressing food waste challenges and improving the economic viability of the food value chain. By applying these findings, the ROSETTA project aims to pave the way for more sustainable and efficient food systems in Europe. Stay connected through our website and social media channels for updates on the progress of ROSETTA and its upcoming initiatives.

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