Case Study Estimates of Food Waste Generated due to Marketing Standards

This p ojec has ecei ed unding om he Eu opean
Union´s Ho izon Eu ope esea ch and Inno a ion
p og amme unde he ag eemen No. 101136701
DELIVERABLE 2.5
Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 1 o 98
P ojec i le
BRinging E idence-bAseD ood Chain solu ions o p e en and RedUce ood
was e ela ed o Ma ke ing s anda ds, and deli e clima e and ci cula i y co
Bene i s
P ojec ac onym
BREADCRUMB
Call opic
HORIZON-CL6-2023-FARM2FORK-01
Type o ac ion
HORIZON-RIA
Coo dina o
EIGEN VERMOGEN VAN HET INSTITUUT VOOR LANDBOUW- EN
VISSERIJONDERZOEK - EV ILVO
Deli e able due da e
( i s submission)
28/02/2025
Deli e able due da e
(second submission)
27/06/2025
P ojec numbe
101136701
P ojec s a da e
01/01/2024
Du a ion
36 mon hs
URL
h ps://www.b eadc umb-p ojec .eu
D2.5 – CASE STUDY FOOD WASTE ESTIMATES
Due da e
28/02/2025
Deli e y da e
27/06/2025 – e sion 2
Wo k package
WP2
Responsible Au ho (s)
ILVO (Capwell Fo bang Echo, Anna Twa ogowska, Rani Van Gompel, So ie
De Man, Rachel Lemai e)
Con ibu o (s)
CREDA (Djamel Rhamani, Ma ia Sa ay Rami ez Rod iguez)
OPPPB (Ma a Felip Palaus)
UCPH (Subash Rana, Muk i R. Chapagain, Ben Egbe g Mikkelsen)
ITC (Sasa S aus, Tama a Kozic)
AINIA (Ma ipaz Villaba Talens, C is ina Joda , Lau a Ripol)
ANECOOP (Nicolas Jus e, Ma ia Mi anda Ta in)
MENSANA (Sanja Ko enika, Ines K anjec)
AVEC (Nadia Khaldoune, Fede ica Chia ella, Paul-Hen i La a, Ped o Peña)
FEBEV (Michael Go e, Anne Hey ae )
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FENAVIAN (Anneleen Vandewynckel, Anne-Ch is ine Goude )
MC/MCH (Ri a Sil a)
CSCP (No a B ueggemann, Ma cia Ro wi )
UNIBO (Ma eo Vi ua i, Ca e ina Re o e, Ma eo Maso i)
Zelena Tocka (Aleksand a Koce )
Vila Na u a (Ma ko Sla ic)
Landb ug & Fode a e (Jo gen Nybe g La sen)
Lehmann Na u (Ch is ina Ma andi, Ma c S acke)
Na u a Nuo a (Simone P ospe o, Fabio Fena i)
VLTN (Chan al den B oede , Nika Palagu a, Paulina Szwed)
Re iewe (s)
CREDA (Djamel Rhamani, Ma ia Sa ay Rami ez Rod iguez)
AINIA (Ma ipaz Villaba Talens, C is ina Joda , Lau a Ripol)
Lehmann Na u & CSCP (Ch is ina Ma andi, No a B ueggemann)
Ve sion
2.0
Dissemina ion le el
Public
DISCLAIMER
The con en o he publica ion he ein is he sole esponsibili y o he publishe s and i does no necessa ily
ep esen he iews exp essed by he Eu opean Commission o i s se ices.
While he in o ma ion con ained in he documen s is belie ed o be accu a e, he au ho s(s) o any o he
pa icipan in he BREADCRUMB conso ium make no wa an y o any kind wi h ega d o his ma e ial
including, bu no limi ed o he implied wa an ies o me chan abili y and i ness o a pa icula pu pose.
Nei he he BREADCRUMB Conso ium no any o i s membe s, hei o ice s, employees o agen s shall be
esponsible o liable in negligence o o he wise howsoe e in espec o any inaccu acy o omission he ein.
Wi hou de oga ing om he gene ali y o he o egoing nei he he BREADCRUMB Conso ium no any o i s
membe s, hei o ice s, employees o agen s shall be liable o any di ec o indi ec o consequen ial loss o
damage caused by o a ising om any in o ma ion ad ice o inaccu acy o omission he ein.
COPYRIGHT MESSAGE
© BREADCRUMB Conso ium, 2024-2026. This deli e able con ains o iginal unpublished wo k excep whe e
clea ly indica ed o he wise. Acknowledgmen o p e iously published ma e ial and o he wo k o o he s has
been made h ough app op ia e ci a ion, quo a ion, o bo h. Rep oduc ion is au ho ised p o ided he sou ce is
acknowledged.
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VERSION AND AMENDMENTS HISTORY
Ve sion
Da e
(DD / MM /YYYY)
C ea ed
/Amended by
Changes
0.1
28/01/2025
Capwell Fo bang Echo
Fi s d a
0.2
31/01/2025
So ie De Man, Rani Van
Gompel, Rachel Lemai e,
Anna Twa ogowska
In e nal e iew and
mino changes o
con en
0.3
02/02/2025
Capwell Fo bang Echo
Add essed commen s
1.0
21/02/2025
Capwell Fo bang Echo
Add essed commen s
om e iewe s, s yling
and inal e sion
1.1
20/05/2025
No a B and Regina F.
(CSCP)
Adjus ed alues o
Lehmann Na u CS.
1.2
03/06/2025
Capwell Fo bang Echo
Inco po a ed CSCP
changes and adjus ed
ex
1.3
12/06/2025
No a B and Regina F.
(CSCP)
Tex changes on LN
2.0
23/06/2025
Capwell Fo bang Echo
Inco po a ed CSCP
changes and adjus ed
ex
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TABLE OF CONTENTS
TABLE OF CONTENTS ..................................................................................................................................... 4
LIST OF ABBREVIATIONS ............................................................................................................................... 8
EXECUTIVE SUMMARY ................................................................................................................................. 10
INTRODUCTION ............................................................................................................................................. 11
1.1 BREADCRUMB PROJECT OVERVIEW ............................................................................................... 11
1.2 AIM AND STRUCTURE OF THE REPORT ................................................................................................. 12
1.3 LINKS WITH OTHER BREADCRUMB WORK PACKAGES AND TASKS ....................................................... 13
1.4 BREADCRUMB PROJECT: KEY DEFINITIONS AND CONCEPTS ............................................... 14
1.4.1 Food, Was e, and Food Was e ................................................................................................ 14
1.4.1.1 Food Was e Es ima es ......................................................................................................... 14
1.4.2 Food Ma ke ing S anda ds ...................................................................................................... 14
1.4.2.1 Public and P i a e Food Ma ke ing S anda ds .................................................................... 15
1.4.3 Subop imal Food (P oduc s) .................................................................................................... 16
2. OVERVIEW OF BREADCRUMB CASE STUDIES ................................................................................. 17
3. METHODOLOGY .................................................................................................................................... 18
3.1 STEP 1: DATA COLLECTION ................................................................................................................. 19
3.1.1 O e iew .................................................................................................................................. 19
3.1.2 Challenges aced by he case s udies ..................................................................................... 21
3.1.3 Food commodi y and p oduc ocus ........................................................................................ 21
3.2 STEP 2 - 5: DATA QUALITY CHECK, STANDARDISATION, AND ANALYSIS .................................................. 24
4. FINDINGS FROM FRUITS AND VEGETABLES COMMODITY ............................................................. 26
4.1 ITALY - NATURA NUOVA ...................................................................................................................... 26
4.1.1 Food Ma ke ing S anda ds ...................................................................................................... 26
4.1.2 Subop imal p oduc s ................................................................................................................ 27
4.2 PORTUGAL – MC/MCH ..................................................................................................................... 28
4.2.1 Food Ma ke ing S anda ds ...................................................................................................... 29
4.2.2 Subop imal p oduc s, ............................................................................................................... 30
4.3 SLOVENIA – ZELENA TOCKA AND MENSANA ......................................................................................... 31
4.3.1 Food Ma ke ing S anda ds ...................................................................................................... 31
4.3.2 Subop imal p oduc s ................................................................................................................ 32
4.4 GERMANY – LEHMANN NATUR ............................................................................................................ 33
4.4.1 Food Ma ke ing S anda ds ...................................................................................................... 33
4.4.2 Subop imal p oduc s ................................................................................................................ 34
4.4.2.1 P oduc a ge ed ecommenda ions o educe u u e ood was e due o ood ma ke ing
s anda ds in LN .................................................................................................................................... 34
4.5 SPAIN – ANECOOP .......................................................................................................................... 35

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4.5.1 Food Ma ke ing S anda ds ...................................................................................................... 35
4.5.2 Subop imal p oduc s ................................................................................................................ 36
4.6 FLANDERS AND THE NETHERLANDS – ILVO ......................................................................................... 36
4.6.1 Food Ma ke ing S anda ds ...................................................................................................... 37
4.6.2 Subop imal p oduc s, ............................................................................................................... 38
4.7 GENERAL OVERVIEW OF FOOD MARKETING STANDARDS IN FRUITS AND VEGETABLES ........................... 39
4.8 ESTIMATES OF FOOD WASTE IN FRUITS AND VEGETABLES TARGETED IN THE STUDY.............................. 42
4.9 SOLUTIONS TO SUBOPTIMAL FRUIT AND VEGETABLE PRODUCTS AND THEIR FATE ................................... 51
5. FINDINGS FROM MEAT COMMODITY ................................................................................................. 54
5.1 BELGIUM - FENAVIAN ....................................................................................................................... 54
5.2 BELGIUM - FEBEV ............................................................................................................................. 54
5.3 EUROPE - AVEC ................................................................................................................................ 54
5.4 FOOD MARKETING STANDARDS IN MEAT ............................................................................................. 55
5.4.1 C ea ion, adhe ence, and implemen a ion ............................................................................... 56
5.4.2 Challenges ............................................................................................................................... 56
5.5 ESTIMATE OF FOOD WASTE ................................................................................................................ 57
5.6 SUBOPTIMAL PRODUCTS, .................................................................................................................... 60
6. FINDINGS FROM EGG COMMODITY ................................................................................................... 62
6.1.1 Food Ma ke ing S anda ds in Egg sec o in Denma k ............................................................. 62
6.1.1.1 Egg so ing p ocess complexi y and was e gene a ion ....................................................... 63
6.2 FOOD MARKETING STANDARDS AND ESTIMATE OF FOOD WASTE IN THE DANISH EGG SECTOR .............. 63
6.2.1 Handling o ood was e and oppo uni ies and challenges o alo isa ion ............................. 65
7. FINDINGS FROM CEREAL COMMODITY ............................................................................................. 66
7.1 ITALY – NATURA NUOVA ..................................................................................................................... 66
7.1.1.1 Cos s, Bene i s, and Challenges.......................................................................................... 67
7.1.2 Food Was e es ima es ............................................................................................................. 68
7.2 SLOVENIA - VILA NATURA .................................................................................................................. 68
7.2.1 Food Ma ke ing S anda ds and Food Was e ........................................................................... 68
7.3 FOOD MARKETING STANDARDS IN CEREALS OVERVIEW ....................................................................... 69
7.4 FOOD WASTE ESTIMATIONS ................................................................................................................ 71
8. FINDINGS FROM FISH COMMODITY ................................................................................................... 74
8.1 FOOD MARKETING STANDARDS .......................................................................................................... 75
8.2 FOOD MARKETING STANDARDS .......................................................................................................... 77
8.3 FOOD WASTE ESTIMATES ................................................................................................................... 79
8.4 CHALLENGES ..................................................................................................................................... 83
9. CONCLUSION ......................................................................................................................................... 84
9.1 CONCLUSION ..................................................................................................................................... 84
9.2 LIMITATIONS OF THE STUDY ................................................................................................................ 86
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9.3 RESEARCH AND POLICY CONSIDERATIONS .......................................................................................... 87
9.3.1 Resea ch Recommenda ions .................................................................................................. 87
9.3.2 Policy Recommenda ions ........................................................................................................ 87
9.3.3 Gene al Recommenda ions ..................................................................................................... 87
10. REFERENCES .................................................................................................................................... 89
11. APPENDICES ...................................................................................................................................... 90
11.1 PARTICIPANT INFORMATION SHEET AND CONSENT FORM ..................................................................... 90
11.2 GUIDING QUESTIONS / TEMPLATE USED BY CASE STUDIES ..................................................................... 94
11.3 OVERVIEW OF FMSS INFLUENCING FW AT EACH STAGE OF THE SUPPLY CHAIN IN F&V IN ITALY. ............ 97
11.4 OVERVIEW OF FMSS INFLUENCING FW AT EACH STAGE OF THE SUPPLY CHAIN IN THE CEREAL SECTOR IN
ITALY. 97
11.5 CONTRIBUTION OF FW DUE TO FMS ON TOTAL FW IN THE PORTUGUESE CASE STUDY .......................... 97
11.6 CALCULATION OF PER YEAR% ESTIMATE OF FW AND FW-FMS IN THE DANISH EGG SECTOR ................. 98
11.7 LIQUID WASTE DURING THE PROCESSING OF EGG PRODUCTS, AN EXAMPLE FROM A COMPANY ................ 98
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Lis o igu es
FIGURE 1: THE BREADCRUMB PROJECT AT A GLANCE ......................................................................... 11
FIGURE 2: BREADCRUMB CASE STUDIES, COMMODITIES TARGETED AND EU MEMBER STATES
INVOLVED ............................................................................................................................................... 17
FIGURE 3: GEOGRAPHICAL REPRESENTATION OF THE CASE STUDIES ............................................. 17
FIGURE 4: SIX-STEP METHODOLOGICAL APPROACH OF T2.3 ............................................................... 18
FIGURE 5: STRUCTURE AND FLOW OF QUESTIONS IN T2.3................................................................... 19
FIGURE 6: SHARE OF FMS IDENTIFIED IN ITALY ...................................................................................... 27
FIGURE 7: MC/MCH'S PRODUCTS AND FSC STAGES .............................................................................. 29
FIGURE 8: FISH CASE STUDY GEOGRAPHICAL CONTEXT ...................................................................... 74
FIGURE 9: SHARE OF PUBLIC AND PRIVATE FMS IMPLEMENTED BY SPANISH FISH SECTOR
STAKEHOLDERS .................................................................................................................................... 75
FIGURE 10: MAJOR CONCERNS OF FISH STAKEHOLDERS .................................................................... 79
FIGURE 11: DISTRIBUTION OF FW (+ FW DUE TO FMS) ACROSS FISH FSC, CASE STUDY - SPAIN . 80
LIST OF TABLES
TABLE 1: CASE STUDY DATA COLLECTION TECHNIQUES, DATA PROCESSORS AND ANALYSTS ... 20
TABLE 2: FOOD COMMODITY, FOOD PRODUCTS AT VARIOUS FOOD SUPPLY CHAIN STAGE
TARGETED BY CASE STUDIES ............................................................................................................ 22
TABLE 3: OVERVIEW OF FMS IN BREACRUMB F&V CASE STUDIES, MEMBER STATES, AND STAGES
OF FSC WHERE THEY ARE APPLIED .................................................................................................. 39
TABLE 4: ESTIMATE OF TOTAL PRODUCTION, AVERAGE FW AND AVERAGE FW DUE TO FMS FOR
VARIOUS F&V PRODUCTS ................................................................................................................... 44
TABLE 5: SUBOPTIMAL F&V AND THEIR FATE .......................................................................................... 52
TABLE 6: SEVERAL FOOD MARKETING STANDARDS IN THE EU MEAT SECTOR ................................ 55
TABLE 7: ESTIMATE OF TOTAL FW AND FW DUE TO FMS FOR VARIOUS MEAT PRODUCTS ............ 58
TABLE 8: ESTIMATE OF TOTAL FW AND FW DUE TO FMS FOR VARIOUS EGG PRODUCTS .............. 64
TABLE 9: OVERVIEW OF FMS IN CEREALS ................................................................................................ 69
TABLE 10: ESTIMATE OF TOTAL FW AND FW DUE TO FMS FOR VARIOUS CEREAL PRODUCTS ...... 72
TABLE 11: PUBLIC AND PRIVATE FMS DETECTED IN CASE STUDY AND ITS EXTENSION ALONG THE
FRESH FISH SUPPLY CHAIN. ............................................................................................................... 75
TABLE 12: PRIVATE MARKETING STANDARDS WITH A PUBLIC STANDARD AS BASELINE. ............... 77
TABLE 13: PRIVATE AND PUBLIC MARKETING STANDARDS AND ITS INTERACTION WITH FOOD
WASTE AND COST-BENEFITS ............................................................................................................. 77
TABLE 14: ESTIMATE OF (WEEKLY) TOTAL PRODUCTION, AVERAGE FW AND AVERAGE FW DUE TO
FMS FOR VARIOUS FISH PRODUCTS ................................................................................................. 81
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LIST OF ABBREVIATIONS
Abb e ia ion
Desc ip ion
AI
A i icial In elligence
ARC
App o ed Re ail Conso ium
B2B
Business o Business
BMC
Business Model Can as
CS
Case S udies
CSRD
Co po a e Sus ainabili y Repo ing Di ec i e
D
Deli e able
EC
Eu opean Commission
EAB
Ex e nal Ad iso y Boa d
EU
Eu opean Union
ERP
En e p ise Resou ce Planning
FAO
Food and Ag icul u e O ganiza ion
F&V
F ui s and Vege ables
FMS
Food Ma ke ing S anda ds
FMSIG
Food Ma ke ing S anda ds In e es G oup
FSC
Food Supply Chain
FW
Food Was e
GA
G an Ag eemen
GFSI
Global Food Sa e y Ini ia i e
GRMS
Global Red Mea S anda d
HACCP
Haza d Analysis C i ical Con ol Poin s
HORECA
Ho el, Res au an and Ca é / Ca e ing
IFS
In e na ional Fea u ed S anda d
IDI
In-dep h in e iew
JRC
Join Resea ch Cen e
M
Mon h
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in e na ional guidelines, de eloped a di e en imes and unde a ying condi ions, ailo ed o
speci ic p oduc s o en i e sec o s (Eu opean Commission, 2020).
The main pu pose o FMS is o acili a e ade, ensu e p oduc s mee consume expec a ions, and
main ain ai ness in he supply chain. These s anda ds aim o:
✓ Enhance economic condi ions o p oduc ion and ade.
✓ Imp o e p oduc quali y o p oduce s, ade s, and consume s.
✓ P o ide anspa en and adequa e p oduc in o ma ion.
✓ Ensu e s anda dized, sa is ac o y quali y in he ma ke .
Ma ke ing s anda ds a e de ined by legisla ion o gua an ee p oduc quali y and accu a e labelling,
(Nes & Ciaian, 2021)
1.4.2.1 Public and P i a e Food Ma ke ing S anda ds
Public Food Ma ke ing S anda ds
Public FMS a e egula ions es ablished and en o ced by go e nmen bodies o in e na ional
o ganiza ions o ensu e baseline c i e ia o p oduc quali y, labelling, and sa e y. These s anda ds
aim o p o ec public heal h, p omo e ai ade, and sa egua d he en i onmen . Fo example, in he
Eu opean Union, legisla ion such as Regula ion (EU) 1308/2013 (CMO Regula ion)
4
and he
"b eak as di ec i es" de ine manda o y ules on he composi ion, naming, and labelling o speci ic
ood p oduc s ac oss membe s a es. Public s anda ds a e legally binding and p o ide a uni o m
amewo k o ai ade p ac ices and consume p o ec ion.
P i a e Food Ma ke ing S anda ds
P i a e FMS, on he o he hand, a e de eloped and managed by en i ies such as companies,
manu ac u e s, non-go e nmen al o ganiza ions, indus y associa ions, and e aile s. These
s anda ds a e o en mo e lexible and esponsi e o changing consume p e e ences and global
ma ke demands. P i a e s anda ds ha e eme ged o add ess gaps in public egula ions, manage
isks, and build consume us in ood sa e y and quali y. They a e also used s a egically o enhance
b and epu a ion, manage supplie s, and adap o he e ol ing ag i- ood sys em.
4
Regula ion (EU) No 1308/2013 o he Eu opean Pa liamen and o he Council o 17 Decembe 2013
es ablishing a common o ganisa ion o he ma ke s in ag icul u al p oduc s and epealing Council
Regula ions (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007

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1.4.3 Subop imal Food (P oduc s)
Subop imal ood e e s o ood p oduc s ha exhibi physical impe ec ions de ia ing om ypical
isual s anda ds, despi e ha ing no issues wi h in insic quali y o sa e y. These impe ec ions may
include i egula shapes, inconsis en weigh s, o blemished appea ances ha ail o mee ma ke ing
s anda d and p oduc speci ica ions. Addi ionally, subop imal ood encompasses i ems wi h
supe icially damaged packaging o hose nea ing hei expi a ion da e, p o ided hei nu i ional
quali y emains in ac (Aschemann-Wi zel e al., 2019; Cao & Miao, 2021; de Hooge e al., 2017).
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2. OVERVIEW OF BREADCRUMB CASE STUDIES
The BREADCRUMB p ojec add ess i e commodi ies ( ui s and ege ables, mea (poul y, bo ine,
and po k), eggs, ce eals, and ish) h ough 16 mul i-ac o case s udies (Figu e 2). The CSs we e
sp ead h oughou se e al EU membe s s a es a ge ing di e en s ages o he FSC o ensu e he
ep esen a i eness and enhance compa abili y o he esul s ob ained. Households o consume s
will only be a ge ed in asks ela ed o WP4 o he p ojec whe e subop imal p oduc s iden i ied in
he downs eam FSC s ages will be s udied o de e mine al e na i e ma ke ing channels. Figu e 4
shows a geog aphical sp ead o he CSs in he BREADCRUMB p ojec .
Figu e 2: BREADCRUMB case s udies, commodi ies a ge ed and EU membe s a es in ol ed
Figu e 3: Geog aphical ep esen a ion o he case s udies
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3. METHODOLOGY
The me hodology used in T2.3 ou lines di e en s ages o he da a collec ion, p e-p ocessing, and
sensemaking o CSs da ase s. These six-s ep app oach led o he c ea ion o D2.5 (Figu e 4):
✓ S ep 1 – Case S udy da a collec ion (M6 – M10): CS da a was collec ed using online
su eys and in-dep h in e iews wi h ex e nal s akeholde s. This s ep ensu ed ha a wide
ange o pe spec i es and de ailed in o ma ion we e ga he ed o p o ide a comp ehensi e
unde s anding o FW caused by FMS.
✓ S ep 2 – da a quali y check (M10): Assigned ‘da a-p ocesso s’, p ima ily non-CS p ojec
pa ne s, conduc ed ho ough quali y checks on he collec ed da a. This s ep was c ucial o
ensu e he accu acy, eliabili y, and consis ency o he da a be o e u he p ocessing.
✓ S ep 3 – da a s anda disa ion (M10 – M11): Cleaned and anonymized da a om a ious
CS we e illed in o a s anda dized epo ing empla e. This s ep acili a ed uni o mi y ac oss
all da ase s, making i easie o compa e and analyse he in o ma ion sys ema ically.
✓ S ep 4 – da a analysis (M11 – M12) : P ojec -assigned CS da a analys s, who in some cases
we e he same o ganisa ions/pa ne s as he da a p ocesso s, conduc ed de ailed analyses
o he s anda dized da a. This s ep in ol ed applica ion o a ious analy ical echniques o
unco e pa e ns, ends, and insigh s ela ed o FW gene a ion due o FMS.
✓ S ep 5 – Repo ing (M12) The da a analys s p epa ed comp ehensi e epo s ou lining he
insigh s gene a ed om he CS da a analysis p ocess. These epo s highligh ed key indings,
iden i ied signi ican ac o s in luencing FW, and p o ided e idence-based conclusions.
✓ S ep 6 – e iew and compila ion (M13): The indi idual da a analysis epo s we e e iewed
o ensu e accu acy and comple eness. The majo ask ou pu , D2.5, was hen compiled,
in eg a ing he insigh s om all CS in o a cohesi e documen . This inal epo se es as a
c i ical deli e able o dissemina ing he indings o he BREADCRUMB p ojec
Figu e 4: Six-s ep me hodological app oach o T2.3
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3.1 S ep 1: Da a collec ion
3.1.1 O e iew
BREADCRUMB CSs employed a ious da a collec ion echniques (Table 2); and elabo a ed in D1.1
Da a P o ocol, o acqui e es ima es o FW ela ed o FMS. Case s udies also p epa ed and i e a ed
h ee e sions o case s udy plans (D2.2, D2.3 and D2.4) which u he shaped hei ision on da a
collec ion. The gene al p o ocol ollowed by all CSs in ol ed he use o an in o ma ion shee and a
consen o m (Appendix I). This was used as a i s s ep o in o m and seek he app o al o he
ex e nal s akeholde s who we e con ac ed o pa icipa e in p o iding answe s o he ques ions ei he
h ough an online su ey o an online/in-pe son in-dep h in e iew (IDI). A gene al s uc u e o
ques ions was p epa ed and used (sligh ly modi ied o i he con ex whe e necessa y) by he CSs.
The ques ions ollowed a logical s uc u e o ob ain FW es ima es om he companies ope a ing in
he di e en ood commodi ies (Figu e 5). I also wen u he o unde s and he abili ies o exis ing
oppo uni ies o companies o handle subop imal p oduc s and hei gene al u u e plans o educe
FW.
Figu e 5: S uc u e and low o ques ions in T2.3
Based on Figu e 6, a guide empla e (Appendix II) wi h sample ques ions was p epa ed o he CSs
o u he ansla e and expa ia e in hei con ex . The de elopmen o su ey and IDI ques ions was
an i e a i e p ocess in ol ing se e al e iews o di e en d a e sions o p oduce a inal e sion
supe ised by CS da a p ocesso s o ensu e he inal ques ions a e applicable, unde s andable, and
expec ed answe s synch onized o enhance compa abili y. Du ing he da a collec ion pe iod (mainly
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
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om M7 – M10; July o Oc obe 2024), a o al o 101 IDIs we e conduc ed and 39 su ey esponses
eco ded (Table 1). Supplemen a y da a was also collec ed by some companies such as Lehmann
Na u h ough an “in e nal da a collec ion” me hod.
Table 1: Case s udy da a collec ion echniques, da a p ocesso s and analys s
Food
Commodi y
Case S udy
Da a collec ion
echniques(s)
Da a
P ocesso
Da a Analys
IDI
Su ey
F&V
F&V.CS1.NN-IT
7
UNIBO
UNIBO
F&V.CS2.MC-PT
8
VLTN
MC
F&V.CS3.ZT-SI
16
ITC
ITC
F&V.CS4.Men-SI
11
F&V.CS5.LN-DE
6
In e nal da a
CSCP
CSCP
F&V.CS6.Ane-ES
8
AINIA
AINIA
F&V.CS7.ILVO-BE
5
VLTN
EV-ILVO
F&V.CS8.ILVO.BE_NL
5
Mea
M.CS1.Fen-BE
3
9
EV-ILVO
M.CS2.AVE-BE_EU
3
11
M.CS3.Feb-BE
4
19
Eggs
E.CS1.LF-DK
5
UCPH
UCPH
E.CS2.AVE-BE_EU*
5
EV-ILVO
EV-ILVO
Ce eals
C.CS1.NN-IT
5
UNIBO
UNIBO
C.CS2.VN-SI
5
ITC
ITC
Fish
F.CS1.Opp-ES
5
CREDA
CREDA
* = egg case s udy analyzed in T2.4 o D2.6

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3.1.2 Challenges aced by he case s udies
Se e al challenges we e encoun e ed du ing da a collec ion by case s udy pa ne s. The majo
di icul ies include:
✓ S akeholde eluc ance: Many s akeholde s, such as supplie s, we e ei he unwilling o
una ailable o in e iews. Amongs o he easons o his una ailabili y, was he ac ha he
in e iews we e conduc ed du ing he summe holiday mon hs. This eluc ance o en
s emmed om conce ns abou con iden iali y, ime cons ain s, o a lack o pe cei ed bene i
om pa icipa ing in he s udy.
✓ Small sample size and incomple e da a: ob aining a su icien sample size was challenging
and he da a, especially quan i a i e in o ma ion, was o en incomple e. This makes i di icul
o d aw comp ehensi e conclusions.
✓ Claims o "No Food Was e": Some s akeholde s claimed o ha e no FW, due o hem no
moni o ing o measu ing he po en ial FW which aised ques ions abou he sensi i i y o he
opic.
✓ Complex and ambiguous ques ionnai es: The ques ionnai es we e challenging o
s akeholde s, inco po a ing oo many pe spec i es beyond he s akeholde s comp ehension.
This is an aspec solely based on he complexi y o he subjec ma e in ques ion being
s udied; FMS. This complexi y led o con usion and incomple e esponses, as s akeholde s
s uggled o unde s and and answe he ques ions accu a ely. These ambigui ies esul ed in
a ied in e p e a ions and inconsis en da a, complica ing he analysis p ocess.
3.1.3 Food commodi y and p oduc ocus
Du ing he d aw-up o case s udies plans (D2.2, D2.3 and D2.4), p oduc mapping based on he i e
ood commodi ies o in e es in he BREADCRUMB p ojec was ca ied ou . This was o ensu e CSs
a ge ed he mos ele an ood p oduc s a a ious s ages o he FSC o es ablish clea links
be ween he hypo hesized possibili y o FMS con ibu ing o he gene a ion o FW. Table 2 below
ou lines he p oduc s and he s age o he FSC ha was a ge ed by each CS.
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 22 o 98
Table 2: Food commodi y, ood p oduc s a a ious ood supply chain s age a ge ed by case s udies
Food
Commodi y
Case S udy
P oduc s a ge ed
S age o FSC
F&V
F&V.CS1.NN-IT
Apples ( esh + p ocessed),
Pea s, Ap ico s, Peaches, Plums,
F ui pu ees + smoo hies,
Canned + d ied ui s
P ima y p oduc ion,
P ocessing, Re ail and
Dis ibu ion,
F&V.CS2.MC-PT
Le uce, Round oma oes, Ca o ,
O ange, Raspbe y, S awbe y,
Apple Gala, Pea Rocha
P ima y p oduce s,
P ocessing, Re aile
F&V.CS3.ZT-SI
Apples, Onions, Po a o, Toma o,
Zucchini
P ima y p oduc ion,
P ocessing, Re ail
F&V.CS4.Men-SI
Pumpkin Hokkaido, Tu nip,
Cabbage, Le uce, Po a o,
Toma o, Zucchini, Onions, Apple
P ima y p oduc ion,
P ocessing, Res au an and
ood se ices
F&V.CS5.LN-DE
Limes, Lemons, Cucumbe s,
Che y da e oma oes, Peppe s
P ima y p oduce ,
Wholesale , Re aile
F&V.CS6.Ane-ES
Ci us ui s, Pe simmons
P ima y p oduc ion,
P ocessing
F&V.CS7.ILVO-BE
Bluebe ies, Raspbe ies,
S awbe ies, Blackbe ies
P ima y P oduc ion,
Dis ibu o , Re aile , Ma ch
ma ke
F&V.CS8.ILVO.BE_NL
Bell peppe , Toma oes, Le uce
P ima y P oduc ion
Coope a i e, P ocessing,
Wholesale , Ma ch make
Mea
M.CS1.Fen-BE
Chicken ille , Bacon, Cooked
ham, Raw ham, Sausages, Pâ e,
Salami O he s ( eady meals,
head p oduc s, sliced aw sal y
p oduc s, bee ille , mea loa )
P ima y P oduc ion,
P ocessing and
Manu ac u ing, Re ail and
Dis ibu ion
M.CS2.AVE-BE_EU
Whole chicken, B eas ille ,
Legs, P ocessed p oduc s
P ima y P oduc ion,
Slaugh e ing, P ocessing and
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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Manu ac u ing, Re ail and
Dis ibu ion
M.CS3.Feb-BE
By-p oduc s*, F esh mea ,
Ca cases , Mea p epa a ions,
Mechanical sepa a ed mea ,
Minced mea *
P ima y P oduc ion,
P ocessing and
Manu ac u ing, Re ail and
Dis ibu ion
*= sub-op imal p oduc s coming om pa s o mea ha do no
mee s anda ds a e cu ing
Eggs
E.CS1.LF-DK
Egg and egg p oduc s
P ima y P oduc ion,
P ocessing (p oduc ac o y),
Re aile and Dis ibu ion
(packing s a ion)
E.CS2.AVE-BE_EU*
P ima y P oduc ion, Re ail
and Dis ibu ion (Packing
s a ion), P ocessing
Ce eals
C.CS1.NN-IT
Soybean + soy, Whea + so
whea + whea lou , Co n + so
co n
P ima y P oduc ion,
P ocessing, and Dis ibu ion
C.CS2.VN-SI
Whea + whea lou , Oa + oa
lakes, Spel + spel lou , Co n,
Ba ley
P ima y P oduc ion,
P ocessing, Food Se ice
(Res au an )
Fish
F.CS1.Opp-ES
Sa dine, Ancho y, Ala xa, Bogue,
Sh imp, G ea e Fo kbea d,
Medi e anean sand eel,
Oc opus, No way lobs e , Small
spo ed ca sha k, Fou spo
meg im
P ima y P oduc ion
( ishe men), Wholesale ,
Re ail ( ishmonge ), Food
Se ice (Res au an )
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
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3.2 S ep 2 - 5: Da a quali y check, s anda disa ion, and analysis
Once all da a was collec ed by he di e en CSs, he assigned da a p ocesso s, esponsible o
he da a p e-p ocessing, conduc ed quali y checks on he aw da a, such as handing o missing da a,
s anda disa ion, ou lie managemen , da a anonymiza ion, a ious da a ans o ma ion and hema ic
coding. This s ep ensu ed ha any inconsis encies o e o s we e iden i ied and co ec ed ea ly in
he p ocess. The da a was hen anonymized o p o ec he p i acy o he pa icipan s and cleaned o
emo e any i ele an o edundan in o ma ion. This cleaned da a was subsequen ly illed in o a
s anda dized epo ing empla e, which acili a ed uni o mi y and ease o analysis ac oss all CSs.
Following his, he assigned da a analys s, who we e esponsible o da a analysis and gene a ing
insigh s, conduc ed de ailed analyses o he s anda dized da a. These analyses in ol ed applying
a ious echniques o unco e pa e ns, ends, and signi ican indings ela ed o FW and FMS. The
da a analys s wo ked me iculously o ensu e ha he insigh s gene a ed we e accu a e and
meaning ul. To ensu e consis ency and alignmen ac oss he p ojec , se e al mee ings we e held
among he da a analys s. These mee ings p o ided a pla o m o discuss challenges encoun e ed
du ing he analysis p ocess, sha e p og ess upda es, and align me hodologies and app oaches. This
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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s a egies. Despi e hese e o s, some companies s uggle o ind la ge-scale solu ions o alo ise
and educe FW, highligh ing he need o con inued inno a ion and adap a ion.
4.3 Slo enia – Zelena Tocka and Mensana
In 2022, Slo enian ui , ege able, and lowe expo s eached a signi ican alue, con ibu ing o
he coun y's o e all expo g ow h o 34.2% om he p e ious yea
9
. Slo enian ui p oduc ion is
cha ac e ized by small o medium-sized amily-owned a ms, simila o I aly and Po ugal. The sec o
has seen imp o emen s in e iciency and echnological ad ancemen s o e ecen yea s
10
.
Slo enia's annual ui p oduc ion includes key p oduc s such as apples, pea s, peaches
11
, and
che ies wi h he ui p ocessing indus y also no able wi h a ma ke size o app oxima ely €156.9
million
12
.
Slo enian households spen a conside able po ion o hei income on ood, wi h ood and non-
alcoholic be e ages accoun ing o 16.8% o o al household expendi u e in 2022
13
. Slo enia
expo ed a subs an ial amoun o esh ui in 2022, wi h majo expo des ina ions including I aly,
C oa ia, Aus ia, Ge many, and Hunga y
14
.
The Slo enian ui sec o aces challenges such as ising p oduc ion cos s, pa icula ly o ene gy
and wa e managemen , and clima e a iabili y
15
.
4.3.1 Food Ma ke ing S anda ds
In Slo enia, he e is no speci ic na ional legisla ion egula ing FMS o ui s and ege ables. Ins ead,
companies mus comply wi h he FMS es ablished a he EU le el, which se clea equi emen s o
quali y classi ica ion, size, labelling, and packaging. These s anda ds apply o key ca ego ies such
as apples, oma oes, ci us ui s, and able g apes, ensu ing uni o m quali y and p esen a ion ac oss
he EU ma ke . Compliance wi h hese s anda ds is essen ial o companies looking o sell hei esh
p oduce domes ically o expo i o o he EU coun ies.
While EU s anda ds p o ide a consis en amewo k, companies can u he enhance hei ma ke
posi ion by ob aining ce i ica ions like GLOBAL GAP and adhe ing o good ag icul u al p ac ices.
These ce i ica ions ensu e he sa e y, quali y, and sus ainabili y o hei p oduc s h ough igo ous
p ocesses. Al hough mee ing hese s anda ds and ob aining ce i ica ions may equi e in es men s
9
Expo s and impo s o goods, Decembe 2022
10
KIS_Slo ensko_kme ijs o_ _s e ilkah_za_le o_2021_EN_spl.pd
11
Cha ac e is ics o Ag icul u e in Slo enia
12
F ui & Vege able P ocessing in Slo enia - Ma ke Resea ch Repo (2014-2029)
13
Co ec ion – Household budge su ey, 2022
14
Slo enia Vege able Expo s by coun y 2022 | WITS Da a
15
EN-b ochu e-ag icul u e-in-numbe s-2024.pd

D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
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in quali y con ol, aceabili y sys ems, and s a aining, hese e o s help companies secu e
compe i i e ad an ages, expand hei ma ke each, and enhance hei b and epu a ion.
FW ac oss key commodi ies such as Hokkaido pumpkin, u nip, cabbage, le uce, oma o, po a o,
zucchini, and onion is in luenced by p oduc ype, FMS, and p oduc ion scale. Public FMS ocusing
on appea ance, size, eshness, and colou d i e signi ican FW a he p ima y p oduc ion s age,
especially o esh p oduc s like u nips, cabbage, and le uce. In con as , p ocessing s ages show
ela i ely lowe FW, p ima ily caused by peeling, imming, and handling ine iciencies a he han
di ec FMS en o cemen . The Res au an and o he Food Se ices s age also con ibu es o FW,
d i en by cus ome - ocused quali y and eshness s anda ds.
A he p ima y p oduc ion s age, s ic public s anda ds lead o non-complian p oduc s being
disca ded, le in he ield, o di e ed o seconda y uses such as animal eed o compos ing. Fo
example, u nips o en ace ejec ion due o appea ance and size, con ibu ing o high FW le els.
P oduc s like oma oes and zucchini a e some imes epu posed in o sauces, pickles, o soups,
minimizing losses. In he p ocessing s age, FW a ises mainly due o ope a ional ine iciencies, wi h
losses occu ing du ing p epa a ion p ocesses like peeling and imming. P ocessing FW is o en
di e ed o seconda y uses like animal eed o compos , wi h po a o peels and ejec ed zucchini
being epu posed e icien ly. In he Res au an and Food Se ices s age, FW is in luenced by s ic
p i a e s anda ds o quali y, as e, and eshness.
Gene ally, p ima y p oduc ion emains he mos c i ical poin o FW gene a ion, d i en by public
s anda ds ocusing on appea ance, size, and eshness. P ocessing s ages expe ience lowe FW,
wi h losses p ima ily s emming om p epa a ion p ocesses. The Res au an & Food Se ices s age
ep esen s an addi ional poin o FW gene a ion, d i en by p i a e cus ome demands, bu also o e s
oppo uni ies o was e educ ion h ough epu posing. E ec i e mi iga ion s a egies, such as
epu posing ejec ed p oduc s in o sauces, pickles, o animal eed, highligh oppo uni ies o
educing FW, pa icula ly o esh p oduce. Smalle p oduce s e ec i ely educe FW by p ocessing
ejec ed p oduc s in o compo es o sauces, while la ge sys ems ace highe FW due o s ic e
en o cemen o FMS and la ge quan i ies ejec ed.
4.3.2 Subop imal p oduc s
Subop imal p oduce like oma oes, zucchini, and apples is o en epu posed in o sauces, juices, o
pickles, while i ems such as onions, po a oes, and pumpkins a e mo e likely o be disca ded due o
limi ed euse op ions. Res au an s can educe ood was e by c ea i ely using impe ec p oduce,
hough se e ely damaged i ems a e usually h own away.
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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4.4 Ge many – Lehmann Na u
In 2022, Ge man ui , ege able, and lowe expo s eached a signi ican alue, con ibu ing o he
coun y's o e all expo g ow h. Ge man ui p oduc ion is cha ac e ized by a mix o small o
medium-sized amily-owned a ms and la ge comme cial ope a ions. The sec o has seen
imp o emen s in e iciency and echnological ad ancemen s o e ecen yea s
16
. Ge many's annual
ui p oduc ion includes key p oduc s such as apples, pea s, s awbe ies, and che ies
17
. The ui
p ocessing indus y in Ge many is also no able, wi h a ma ke size o app oxima ely €12.4 billion
18
.
Ge man households spen a conside able po ion o hei income on ood, wi h ood and non-
alcoholic be e ages accoun ing o 15% o o al household expendi u e in 2022
19
. Ge many impo ed
a subs an ial amoun o esh ui in 2022, wi h majo impo sou ces including Spain, I aly, he
Ne he lands, and F ance. Impo s a e essen ial o mee domes ic demand, especially o opical and
exo ic ui s
20
.
The Ge man ui sec o aces challenges such as ising p oduc ion cos s, pa icula ly o ene gy and
labou , and clima e a iabili y. The sec o 's ocus on sus ainabili y and ce i ica ion also p o ides a
compe i i e edge in he ma ke
21
.
The Ge man case s udy on F&V was conduc ed in coope a ion wi h he Ge man o ganic wholesale
Lehmann Na u (LN) and CSCP. I ocused on i e key commodi ies o LN in e ms o olume and
sales (Table 1 & 2). The s udy u ilized wo da a sou ces: in e nal da a om LN's me chandise
managemen sys em and six in e ac ions h ough e bal o w i en ques ionnai es wi h in e na ional
and Eu opean F&V supplie s o LN.
4.4.1 Food Ma ke ing S anda ds
Mos o he ood p oduced by he six supplie s was sold in con o mi y wi h s anda ds, as LN
communica ed i s speci ica ions and equi emen s clea ly. Supplie s we e awa e o LN's
equi emen s and EU s anda ds (Table 4), esul ing in high compliance a es. The pe cen age o
F&V’s so ed ou o ejec ed by e ail consume s due o no mee ing s anda ds anged om 30% o
limes o 11% o cucumbe s. The s ic FMS led o signi ican FW, pa icula ly o p oduc s ha did
no mee speci ic s anda ds. In some companies, FMS a e en o ced by so ing he ui by quali y
wi h an AI-suppo ed so ing machine. Non-complian p oduc s we e o en de alued, epu posed, o
16
Thünen: T ends in Ge man ui and ege able cul i a ion
17
Ge many: P oduc B ie F esh F ui s | USDA Fo eign Ag icul u al Se ice
18
F ui & Vege able P ocessing in Ge many - Ma ke Resea ch Repo (2014-2029)
19
Consump ion expendi u e - Ge man Fede al S a is ical O ice
20
The Ge man ma ke po en ial o esh ui and ege ables | CBI
21
Expo ing esh ui and ege ables o Ge many | CBI
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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disca ded, con ibu ing o o e all FW. The need o mee s ingen size, colou , and quali y
equi emen s esul ed in some p oduce being used o seconda y pu poses o le unha es ed,
highligh ing he impac o FMS on FW gene a ion.
4.4.2 Subop imal p oduc s
Despi e high compliance, all six supplie s epo ed some le el o "de alo isa ion" due o FMS. This
included p oduce ha could no be expo ed o he Eu opean o Ge man ma ke and had o be sold
locally a lowe p ices o used o p oduce o he p oduc s like juice o human consump ion ( o one
company his could amoun up o amoun ing o 4,619,000 kg/yea , and e alo izes 7,550,000 kg/yea
in o p oduc s like lemon juice om g een-colou ed lemons). Some limes, oma oes, and cucumbe s
we e used as animal eed (4,000 kg/yea ), compos ed, o le in he ield when hey did no mee
size, colou , o o he cus ome equi emen s. Addi ionally, be ween 0.28% and 2.65% o unsellable
p oduce pe commodi y was sold by LN o he wholesale ma ke . LN also had o disca d be ween
1.15% and 2.27% pe commodi y due o de ec s o ejec ions by e ail cus ome s.
4.4.2.1 P oduc a ge ed ecommenda ions o educe u u e ood was e due o ood ma ke ing
s anda ds in LN
✓ Limes: Allowing o a highe ole ance o discolou ed, yellow limes could educe de alua ion
and was e ups eam in he supply chain.
✓ Lemons: The p ojec eam sugges s discussing wi h Ge man e aile s he possibili y o
ex ending he 2024 special ag eemen o accep a ce ain sha e o g een lemons due o
ad e se wea he condi ions. This could help main ain highe accep ance a es and educe
ejec ions, while also wo king on end-consume accep ance.
✓ Cucumbe s: The issue o "so edges" in cucumbe s, which occu s mo e equen ly in ho
mon hs o a he end o a p oduc ion cycle, could be mi iga ed by swi ching o oil packaging.
This would p olong shel li e and educe he numbe o cucumbe s unsui able o human
consump ion.
✓ Che y Da e Toma oes and Peppe s: Inc easing spoilage ole ance by e ail clien s om 3%
o 5% and implemen ing a so ing p ocess a he e ail si e could educe he need o ime-
in ensi e and ecologically ques ionable anspo a ion o quali y p oduc s. An annual e und
ag eemen o spoiled goods exceeding 5% could be conside ed ins ead o e u ning he
goods. Addi ionally, he p ac ice o "D op Shipping" wi h one o ganic e aile , whe e p oduc s
a e sen di ec ly om he p oduce o he e aile whe e so ing could be implemen ed in case
o complain s, could be expanded o educe anspo a ion imes and was e.
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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4.5 Spain – ANECOOP
In 2022, Spanish ui and ege able expo s eached a signi ican alue, con ibu ing o he coun y's
o e all expo g ow h. Spanish ui p oduc ion is cha ac e ized by a mix o small o medium-sized
amily-owned a ms and la ge comme cial ope a ions
22
. Spain's annual ui p oduc ion includes key
p oduc s such as o anges, lemons, cucumbe s, che y oma oes, and peppe s
23
. The ui p ocessing
indus y in Spain is also no able, wi h a ma ke size o app oxima ely €13.3 billion
24
. Spanish
households spen a conside able po ion o hei income on ood, wi h ood and non-alcoholic
be e ages accoun ing o 12.9% o o al household expendi u e in 2022
25
. Spain expo ed a
subs an ial amoun o esh ui in 2022, wi h majo expo des ina ions including Ge many, F ance,
he Ne he lands, he Uni ed Kingdom, and Belgium. Impo s a e essen ial o mee domes ic demand,
especially o opical and exo ic ui s22.
ANECOOP is a p ominen coope a i e in Spain, known o being one o Eu ope's leading supplie s
o F&V, and salad p oduc s. Es ablished in 1975, ANECOOP has g own o become a signi ican
playe in he ag icul u al sec o , wi h a ne wo k ha spans ac oss 13 p o inces in Spain
26
. ANECOOP
o e s a di e se ange o p oduc s, including ci us ui s and pe simmons (Table 1 & 2). They a e
pa icula ly no ed o hei ci us ui expo s
27
. ANECOOP is commi ed o sus ainable p ac ices
such as p e en ion and educ ion o FW and main aining high-quali y s anda ds in hei p oduc ion
and dis ibu ion p ocesses. ANECOOP's ex ensi e ne wo k and commi men o inno a ion and
quali y make i a key playe in he ui and ege able ma ke in Spain and beyond.
4.5.1 Food Ma ke ing S anda ds
Table 4 compiles he FMS also implemen ed in Spain. Implemen ing hese FMS p esen s se e al
challenges, pa icula ly in he con ex o he F&V sec o . These include:
✓ Regula o y Compliance: Olde membe s may s uggle o unde s and he ield's ules.
Regula ions a e o en poo ly adap ed o he speci ic needs o he ui sec o , ocusing mo e
on gene al ood s anda ds ha do no i well wi h ui s and ege ables.
✓ Quali y S anda ds and Labelling: Quali y s anda ds do no conside he size o he company
o he unique aspec s o he ui and ege able sec o . The e is a need o seg ega e quali ies
and manage labelling acco ding o each cus ome 's equi emen s, which can be inconsis en
22
The Spanish ma ke po en ial o esh ui and ege ables | CBI
23
Inside Spain’s Ci us Indus y - Ci us Indus y Magazine
24
h ps://ci usindus y.ne /2018/07/03/inside-spains-ci us-indus y/
25
No as de p ensa INE (inglés)
26
Anecoop G oup - Anecoop
27
Ag iconsa , Which is, who a e, his o y, Ag iconsa, Anecoop, coope a i es, a me s, Valencia, Spain,
Eu ope, EU
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 36 o 98
and challenging. Also, speci ic cus ome demands, such as de-g eening o anges o
aes he ic pu poses, can lead o issues like weigh loss, spo s, and o .
✓ Economic and Resou ce Challenges: Inc easing egula ions equi e signi ican economic
esou ces o in as uc u e, compu e equipmen , pe sonnel, and audi ees, which can
amoun o a ound €100,000. Cus ome s' demands o pes - ee and cosme ically pe ec ui ,
despi e i being g own ou doo s, add o he economic bu den.
✓ Ope a ional and T aining Issues: T aining s a and con olling p oduc ion is di icul ,
especially wi h many small a ms adds o he challenges. In addi ion, main aining acili ies o
mee egula o y s anda ds is economically challenging. Also, adap ing s anda d
equi emen s o he company's cha ac e is ics and p oduc is di icul , and measu ing
necessa y pa ame e s o ce i ica ion is also a challenge.
O e all, he implemen a ion o FMS in he F&V sec o in ol es na iga ing complex egula ions,
mee ing di e se cus ome demands, and managing signi ican economic and ope a ional
challenges.
4.5.2 Subop imal p oduc s
Subop imal p oduc s in he Spanish F&V sec o a e managed h ough a ious s a egies. Some
p oduc s a e sold o he juice and animal eed indus ies o second-ca ego y ma ke s, e en i hey
do no eco e he ull cos o handling and collec ion. In some cases, p oduc s a e disca ded o ee
he ui ee. E o s a e made o ind cus ome s in local ma ke s o bo h esh and juice p oduc s.
Addi ionally, he e a e p ojec s like dehyd a ed pe simmon s udies o explo e po en ial sales.
To educe FW, se e al measu es a e being implemen ed. These include chemical and biological
ea men s in he ield o con ol pes s, hinning o imp o e ui calib e, and egula ac ions by he
coope a i e's echnical eam o assis a me s. Pos -ha es ea men s a e being imp o ed o
educe o , and ha es ing colou is op imized o minimize o ing and s aining. Fa me s ecei e aid
o plan a ion eno a ion, and he e a e ongoing e o s o ind cus ome s o low-ca ego y p oduc s.
T aining and ad ice a e p o ided o a me s o enhance pes con ol and p oduc i i y.
4.6 Flande s and he Ne he lands – ILVO
Flande s, he no he n egion o Belgium, is a signi ican hub o ui p oduc ion, pa icula ly o so
ui s like s awbe ies, aspbe ies, and bluebe ies. In 2023, Flande s hos ed 1,674 ui a ms,
accoun ing o 7.7% o he egion's ag icul u al p oduce s
28
. Howe e , he numbe o ui a me s
has been s eadily declining o e he yea s. S awbe ies a e a co ne s one o Flande s' so ui
28
Key Figu es on Ag icul u e 2023 | S a bel

D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 37 o 98
p oduc ion, wi h a yield o 51,453 ons in 2023. Majo s awbe y cul i a ion a eas include
Hoogs a en, Roesela e, and Be e en
29
. The popula i y o o he so ui s, such as aspbe ies and
bluebe ies, has also been ising, e lec ing changing consume p e e ences and ma ke ends
30
. A
dis inc i e ea u e o ui and ege able p oduc ion in Flande s is he auc ion obliga ion. The e a e
h ee main auc ions o ege ables and ui : Belo a, Reo eiling, and Hoogs a en. The umb ella
o ganiza ion o hese auc ions, VBT (Ve bond an Belgische Tuinbouwcoöpe a ies), p o ides a
pla o m o knowledge exchange and sec o - ele an in o ma ion. All p oduce s mus pass hei
p oduce h ough hese auc ions, whe e mos p oduc s a e also packaged. App oxima ely 85% o
s awbe ies a e sold ia he auc ion clock, se ing he e ail p ice, while only 5% o be ies a e sold
his way, making hem mo e a ac i e o p omo ions.
The Ne he lands excels in p oducing oma oes and bell peppe s, u ilizing ad anced g eenhouse
echnology o achie e high yields on limi ed a able land. Regions like Wes land and Venlo a e known
o hei s a e-o - he-a g eenhouses, ea u ing au oma ed clima e con ol, hyd oponics, and ene gy-
e icien ligh ing. Sus ainabili y is a co ne s one o Du ch ho icul u e, wi h p ac ices such as closed-
loop wa e sys ems, ca bon dioxide ecap u e, and enewable ene gy in eg a ion educing esou ce
use and en i onmen al impac . In eg a ed pes managemen (IPM) u he suppo s eco- iendly
p oduc ion by minimizing chemical pes icide use. The Du ch Quali y Con ol Bu eau (Kwali ei s
Con ole Bu eau, KCB)
31
ensu es high s anda ds in Du ch ho icul u e by en o cing compliance wi h
na ional and in e na ional quali y egula ions. This bu eau moni o s he sa e y, consis ency, and
p esen a ion o oma oes and bell peppe s o expo . These p oduc s a e key expo s, bols e ed by
he Ne he lands' s a egic loca ion and e icien logis ics. Ongoing esea ch and inno a ion in
gene ics, cul i a ion echniques, and digi al a ming main ain he coun y's compe i i e edge and
global leade ship in ho icul u e.
4.6.1 Food Ma ke ing S anda ds
Public FMS in Flande s and he Ne he lands, likewise in many EU coun ies, a e c ucial o ensu ing
consis ency, quali y, and ai ma ke p ac ices in he ade o esh ui s and ege ables. These
s anda ds ha e been s eamlined om 36 o 10, wi h speci ic s anda ds o p oduc s like s awbe ies
o ensu e uni o mi y ac oss ma ke s
32
. Public FMS simpli y ade by p o iding clea guidelines,
acili a ing ma ke in eg a ion and compe i i eness, especially o expo -d i en coun ies like
Belgium. The UNECE S anda ds p o ide no ms o a ious ui s and ege ables, ensu ing
consis ency in size, shape, colou , and condi ion ac oss in e na ional ma ke s. Regula ion 543/2011,
29
Spa ial dis ibu ion o ui cul i a ion | Ag icul u e & Fishe ies
30
F ui | F ui and ege ables om Flande s
31
Home | KCB
32
F ui and ege ables - Eu opean Commission
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
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amongs o he s (Table 3) ou lines ma ke ing s anda ds, quali y equi emen s, and packaging
guidelines o main ain he in eg i y o p oduce. P i a e FMS a e essen ial o ensu ing ood sa e y,
sus ainabili y, and compliance wi h ma ke -speci ic equi emen s. Key ce i ica ions like IFS and
GLOBAL GAP ocus on ood sa e y, quali y assu ance, and good ag icul u al p ac ices. Addi ional
modules like SPRING and GRASP add ess wa e managemen and social esponsibili y. Re ail-
d i en s anda ds o en equi e add-ons o GLOBAL GAP , such as sus ainabili y- ocused modules
o unique ce i ica ions. The implemen a ion o FMS poses challenges due o speci ic clien
equi emen s and di e se packaging needs. P oduce s mus be lexible o mee hese demands,
which can be ime-consuming and lead o inc eased labou and po en ial was e. Despi e hese
challenges, compliance wi h FMS o e s oppo uni ies o s eng hen pa ne ships wi h quali y-d i en
cus ome s and mee g owing consume expec a ions o sa e y, sus ainabili y, and e hical sou cing.
FW in so ui p oduc ion in Flande s mainly consis s o o , which canno be epu posed. Once ui
ails o mee indus y s anda ds, i s economic alue d ops signi ican ly, posing challenges o
p oduce s who ope a e on slim p o i ma gins. S ic classi ica ion s anda ds exis , wi h Class 1 and
Class 2 ha ing s ingen quali y c i e ia, while Class 3 is ypically used o ozen ui wi h less
igo ous s anda ds.
4.6.2 Subop imal p oduc s,
In Flande s, su plus so ui s like a ocados a e sen o oil p ocesso s, while ejec ed bluebe ies
a e ozen and so ed o use in yogu and ozen goods. Re aile s use inno a i e echnologies,
such as o ganic peel coa ings, o ex end he shel li e o a ocados. Su plus p oduc s unsui able o
esh ma ke s a e p ocessed in o concen a ed pu ees o ozen goods, enhancing sus ainabili y and
educing was e. While in he Ne he lands, ma chmaking pla o ms connec p oduce s wi h
p ocesso s o u n su plus ag icul u al p oduc s in o long-las ing i ems. These pla o ms acili a e he
s eamlined ood supply chain by packing and deli e ing su plus i ems di ec ly o membe s' homes.
Mis i ege ables like oma oes and bell peppe s a e p ocessed in o pu ees, p o iding new e enue
s eams o p oduce s. Regula communica ion wi h p oduce s ensu es easible p oduc
ans o ma ion, balancing economic iabili y and was e educ ion.
In Flande s and he Ne he lands, he ollowing we e ad anced as possible pa hways o u u e
planning o p e en and educe FW.
✓ Technological ad ances: By 2027, a new En e p ise Resou ce Planning (ERP) sys em will
be implemen ed by a Belgian dis ibu o o so ui s o enhance acking and epo ing o
ood was e, aiding in mee ing Co po a e Sus ainabili y Repo ing Di ec i e (CSRD)
s anda ds. The Du ch ma chmaking pla o m is explo ing ools like 'O e scho Spo ' o
connec su plus p oduce s wi h po en ial use s.
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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✓ Semi- inished p oduc s and lexibili y: A Belgian dis ibu o plans o wo k wi h semi- inished
p oduc s, allowing o inaliza ion based on ma ke quali y and equi emen s, inc easing
lexibili y and educing was e.
✓ Ca bon accoun ing and ce i ica ions: Ca bon accoun ing will become manda o y o g owe s
supplying e ail, wi h ce i ica ion sys ems like GLOBAL GAP inco po a ing ca bon me ics
o align p ac ices wi h en i onmen al expec a ions.
✓ Re o ming ce i ica ion landscape: Fu u e plans include ede ining FMS o encou age
accep ance o non-s anda d p oduce, educing ejec ions, and adding alue o g owe s.
Sho e supply chains and close collabo a ion wi h p oduce s can d as ically educe was e.
✓ Accep ance o impe ec p oduce: The goal is o ensu e no p oduce is was ed by os e ing
socie al accep ance o impe ec p oduce and building obus ne wo ks o collabo a ion
ac oss he supply chain.
4.7 Gene al o e iew o Food Ma ke ing S anda ds in F ui s and Vege ables
Table 3 below ou lines some FMS implemen ed in he F&V commodi y, de ailing bo h public and p i a e FMS.
I includes speci ic con ex s, s ages o he FSC whe e hey a e applied, and he EU coun ies ( he case s udies)
whe e hese s anda ds a e implemen ed.
Table 3: O e iew o FMS in BREACRUMB F&V case s udies, membe s a es, and s ages o FSC whe e hey a e
applied
Type
o FMS
FMS
Speci ic FMS (con ex )
FSC implemen ed
EU coun ies
implemen ed
Public
Regula ion (EU)
No 543/2011
✓ P emium p oduc :
O e colou ing o
he peel >40%
✓ P ima y
p oduc ion
✓ I aly
✓ Po ugal
✓ Slo enia
✓ Ge many
✓ Spain
✓ Belgium
✓ The
Ne he lands
✓ Absence o
impe ec ions
(10% ole ance)
✓ P ima y
p oduc ion
✓ Re ail
✓ Dis ibu ion
✓ Calibe
✓ P ima y
p oduc ion
✓ Re ail
✓ Dis ibu ion
✓ B ix deg ee
(swee ness)
✓ P ima y
p oduc ion
✓ Re ail
✓ Dis ibu ion
Regula ion (EC)
No 396/2005
✓ Pes icide
esidues le el
✓ P ima y
p oduc ion
✓ Re ail
✓ Dis ibu ion
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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✓ Phy osani a y
p oduc s le els
✓ P ima y
p oduc ion
Regula ion (EU)
2018/848
✓ Less chemical
esidues o
o ganic
p oduc ion
✓ P ima y
p oduc ion
✓ Re ail
✓ Dis ibu ion
Regula ion (EU)
2016/2031
✓ P o ec s agains
pes s o plan s.
✓ Es ablishes
phy osani a y
measu es o
educe pes isks.
✓ P ima y
p oduc ion
Regula ion (EC)
No 852/2004
✓ Ensu es ood
sa e y
✓ Hygiene
equi emen s o
ood business
ope a o s.
✓ All s ages o
p oduc ion.
Commission
Delega ed
Regula ion (EU)
2019/428
✓ Amends
ma ke ing
s anda ds o
ui s and
ege ables.
✓ Aligns wi h
UN/ECE e ised
s anda ds.
Regula ion
ega ding bio
p oduc s
✓ O ganic
p oduc ion and
labelling.
✓ P ima y
p oduc ion
✓ P ocessing
IGP - Na ional
✓ P o ec s names
o p oduc s wi h
speci ic
geog aphical
o igin.
✓ P ima y
p oduc ion
Po ugal
Regula ion (EU)
No 1169/2011
✓ Labelling : co e s
labelling,
alle gens,
nu i ion
in o ma ion, and
p oduc o igin.
✓ P ocessing
✓ Re ail and
dis ibu ion
ALL
HACCP –
In e na ional
✓ Food sa e y
✓ P ima y
p oduc ion
✓ P ocessing
✓ Food se ices
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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Po a o
62.0
1.94
0.08
✓ Public FMS s anda ds ela ed o shape,
size, o quali y
Toma o
9.8
1.22
0.05
✓ Public FMS ela ed size, shape, and
quali y
Zucchini
0.7
7.14
2.86
✓ Public s anda ds on quali y ( eshness)
P ocessing
Onion
11.0
15.0
0
Re ail
Apples
30.0
10.0
9.6
✓ Public s anda ds on appea ance, shape
and quali y
Apple s ips
2.0
0
0
Onion
10.0
10.0
2
✓ Public s anda ds on appea ance and
quali y
Po a o
10.0
10.0
2.0
✓ Public s anda ds on appea ance (size and
shape) and quali y ( eshness issues)
Toma o
10.0
10.0
3.0
✓ Public s anda ds on appea ance, shape
and quali y
F esh
Zucchini
2.0
2.5
0.5
✓ Public FMS ega ding he appea ance and
quali y
F&V.CS4.Men-SI
Slo enia
P ima y
p oduc ion
Pumpkin
Hokaido
40.0
5.0
0.45
✓ Public s anda ds on size and eshness
Tu nip
100.0
10.0
5.0
✓ Public s anda ds on appea ance and size
Cabbage
30.0
1.0
1.0
✓ Public s anda ds on appea ance and
colou

D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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Le uce
50.0
1.0
0.24
✓ Public s anda ds on eshness and size
especially hose ela ed o pe ishabili y
and cosme ics
Toma o
20.0
1.0
0.9
✓ Public s anda ds on appea ance and size
Po a o
50.0
1.0
0.12
✓ Public s anda ds on size and quali y
F&V.CS5.LN-DE
Ge many
P ima y
p oduc ion
Limes
6,714
NA
30
✓ Non-con o mi y o se e al s anda ds
Wholesale
2,055
(p oduc s
bough )
228
11.11 (o
complain
easons
ela ed o
FMS,
excluding
spoilage)
✓ Colou (cus ome equi emen )
✓ Spoilage (EU No m)
P ima y
p oduc ion
Cucumbe
60,000
NA
Wholesale
2,323
1.61
11.24 (o
complain
easons
ela ed o
FMS,
excluding
spoilage)
✓ So -ends / spoilage
P ima y
p oduc ion
Che y da e
oma oes
25,300.563
NA
No
indica ed
Wholesale
492
1.28
9.01 (o
complain
✓ Too low spoilage ole ance
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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easons
ela ed o
FMS,
excluding
spoilage)
✓ Quali y de ia ions, eshness de ec s and
ma u i y le el
P ima y
p oduc ion
Peppe s
650
5 – 11
No
indica ed
✓ Aes he ic de ec s such as sil e ing, small
size o di e ences in shape
Wholesale
2,579
1.30
7.63 (o
complain
easons
ela ed o
FMS,
excluding
spoilage)
✓ Quali y de ia ions ma u i y le el g ow h
de iciencies, no mee ing cus ome
speci ica ions, w ong calib e o
discolou a ion (0,38%)
F&V.CS6.Ane-ES
Spain
P ima y
p oduc ion
Ci us ui s
435
7.25
7.23
✓ Aes he ic appea ance (caused by pes s,
hail, wind, wounds due o ha es ing
ope a ions)
✓ Decay
✓ O e ma u e
Pe simmons
90
22.48
22.47
P ima y
p oduc ion &
p ocessing
Ci us ui s
86,142
2.0
0.52
Pe simmons
113,835
32.47
13.69
F&V.CS7.ILVO-BE
Belgium
P ima y
p oduc ion
S awbe ies
51.453 34
14.0
No
indica ed
F&V.CS8.ILVO.BE_NL
The
Ne he lands
P ima y
P oduc ion
Bell peppe s
67.69
4.0
No
indica ed
Toma oes
85.52
2.5
34
www. lande s ui sand ege ables.com
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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P ocessing
(class II)
Bell peppe s
1,100,000
0.7
Toma oes
1,995
14.29
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4.9 Solu ions o subop imal ui and ege able p oduc s and hei a e
Subop imal p oduc s in he F&V sec o a e managed h ough a ious s a egies. Public FMS o en
esul in FW due o s ic c i e ia such as o e colou ing o he peel, absence o impe ec ions, calibe ,
b ix deg ee, pes icide esidues, and phy osani a y p oduc le els. These p oduc s, including apples,
pea s, ap ico s, plums, and peaches, may also be di ec ed o alcohol p oduc ion. P i a e FMS
impose e en s ic e s anda ds, leading o p oduc s being sold a lowe p ices o esul ing in FW. Fo
ins ance, p oduc s no mee ing calibe , absence o impe ec ions, pes icide esidue le els, and
speci ic acidi y/suga le els a e sold a educed p ices. Addi ionally, p oduc s like ui pu ees,
smoo hies, canned ui , and d ied ui wi h limi ed emaining shel li e a e o en discoun ed o
dona ed. Fi mness and a ious ce i ica ions (IFS, BRC, Global GAP, ISO 22005:2007) also
in luence he a e o p oduc s, wi h many di ec ed o alcohol p oduc ion (Table 5).
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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Page 52 o 98
Table 5: Subop imal F&V and hei a e
FMS
ca ego y
P oduc
FMS applicable
Fa e o he p oduc
Public
Apples
P emium p oduc : O e colou ing o he peel >40%
✓ Food loss
Apples, Pea s, Ap ico s
Absence o impe ec ions (10% ole ance)
✓ Food loss
✓ Alcohol p oduc ion
Apples, Pea s, Plums
Calibe
✓ Food loss
✓ Sold a lowe p ice
✓ Alcohol p oduc ion
Pea s, Ap ico s, Apples, Plums
B ix deg ee (swee ness)
✓ Food loss
✓ Alcohol p oduc ion
Apples, Pea s, Ap ico s, Plums, Peaches
Pes icide esidues le el
✓ Food loss
✓ Alcohol p oduc ion
Apples, Peaches, Plums
Phy osani a y p oduc s le els
✓ Food loss
Apples o p ocessing
Less chemical esidues o o ganic p oduc ion
✓ Food loss
✓ Alcohol p oduc ion
P i a e
Apples, Pea s, Ap ico s, Peaches, Plums
Calibe highe han public s anda d
✓ Sold a lowe p ice
Apples, Pea s, Ap ico s, Peaches, Plums
Absence o impe ec ions (5% ole ance)
✓ Sold a lowe p ice
Apples, Pea s, Ap ico s
Pes icide esidue le els below 40-70% o legal le el
s
✓ Sold a lowe p ice
Apples, Peaches, Plums
Speci ic acidi y/suga le els
✓ Sold a lowe p ice

D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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✓ Food loss
F ui pu ees, smoo hies, canned ui , d ied
ui
Remaining shel li e
✓ Inc easing discoun s; Dona ion
F ui pu ees, smoo hies, canned ui , d ied
ui
P oduc p esen a ion
✓ Sold a lowe p ice
Apples, Pea s, Plums
Fi mness
✓ Alcohol p oduc ion
Apples, Pea s, Plums
S anda d IFS
✓ Alcohol p oduc ion
Apples, Pea s, Plums
BRC ce i ica ion
✓ Alcohol p oduc ion
Apples, Pea s, Plums
Global GAP
✓ Alcohol p oduc ion
Apples, Pea s, Plums
ISO 22005:2007 o aceabili y
✓ Alcohol p oduc ion
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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5. FINDINGS FROM MEAT COMMODITY
Th ee CSs we e conduc ed in he mea commodi y, FENEVIAN and FEBEV a e ocused on Belgium
and AVEC is ocused on EU27. Each CS ocused on di e en mea p oduc s (Table 1 & 2).
5.1 Belgium - FENAVIAN
FENAVIAN is he Belgian Fede a ion o he P ocessing Indus y o Mea , o he p o eins, and eady
meals which ocuses on main aining high s anda ds in he mea p ocessing indus y, ensu ing ood
sa e y, quali y, and sus ainabili y. Th ough i s membe s da a o suppo his s udy was collec ed. The
majo o s akeholde s ope a e a an in e na ional scale engaging in Business-2-Business (B2B)
models.
5.2 Belgium - FEBEV
The Belgian bee sec o plays a i al ole in he coun y's ag icul u al and ood indus y, wi h a s ong
ocus on quali y and expo . I s mos enowned b eed, he Belgian Blue, is globally ecognized o i s
leanness and ine ex u e, making i ideal o p emium ma ke s. The sec o encompasses a me s,
slaugh e houses, cu ing plan s, and p ocesso s, wo king oge he o mee s ic s anda ds in ood
sa e y, animal wel a e, and sus ainabili y. A he same ime, he sec o aces challenges such as
ising cos s, s ic e en i onmen al egula ions, and shi ing consume p e e ences owa d
sus ainable and plan -based al e na i es.
FEBEV, he Fede a ion o Belgian Mea , ep esen s he in e es s o slaugh e houses, cu ing plan s,
and mea p ocesso s in Belgium. Ac ing as a spokespe son o policymake s, he ede a ion p omo es
inno a ion and quali y sys ems while suppo ing i s membe s in a eas such as sus ainabili y and
expo . FEBEV con ibu es o a o wa d-looking and esilien sec o , balancing economic in e es s
wi h socie al expec a ions.
5.3 Eu ope - AVEC
AVEC is he oice o he Eu opean poul y mea sec o . The associa ion acili a es communica ion
and exchange be ween in e na ional o ganiza ions and decision-make s, and ocuses on key a eas
like animal heal h and wel a e, ood sa e y and quali y, ade and sus ainable de elopmen .
AVEC ac s as a eliable, open and c edible pa ne o all s akeholde s in he poul y mea sec o ,
media and ins i u ions. By ad oca ing o cohe en Eu opean policies which will wo k on he global
s age, AVEC is ensu ing he de elopmen o a solid and h i ing Eu opean poul y mea sec o .
Poul y is he mos widely consumed mea in he wo ld, and is enjoyed by many as pa o a balanced
die . Fo yea s, he Eu opean poul y mea sec o has p o ided he wo ld wi h nu i ious and sa e
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
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poul y mea . As pa o his, he sec o is highly in eg a ed and has kep i s ocus i mly on science
and c i ical inno a ion o engage and de elop ade.
The ongoing success o he sec o is de ined by i s collec i e knowledge and commi men o hese
co e aims:
✓ To p o ide EU ci izens wi h heal hy, sus ainable, sa e and a o dable mea
✓ To con ibu e o a heal hy EU economy by c ea ing jobs and suppo ing ade
✓ To de end and uphold EU ood sa e y, animal wel a e and en i onmen al p o ec ion
s anda ds
5.4 Food Ma ke ing S anda ds in Mea
Table 7 ca ego izes he iden i ied FMS in he mea sec o in o public and p i a e ones, de ailing he
speci ic s anda ds and s ages o he FSC a which hey a e implemen ed.
Table 6: Se e al Food Ma ke ing S anda ds in he EU mea sec o
Ca ego y
Food Ma ke ing S anda d Name
S age o Food Supply Chain
Public
Regula ion EC 1308/2013
✓ Ca cass classi ica ion
Regula ion EC 1069/2009
✓ Handling o animal by-p oduc s
“De ailhandel” (Re ail)
✓ Go e nmen al s anda ds o ood sold in he
e ail sec o
Regula ion 543/2008 Poul y Mea
Ma ke ing S anda ds
✓ Poul y mea ma ke ing
P i a e
In e na ional Fea u ed S anda ds
(IFS)
✓ Food sa e y and quali y assu ance o e ail
and wholesale supplie s
B and Repu a ion h ough
Compliance Global S anda d (BRC)
✓ Food sa e y and quali y o e ail supply chains
Global Red Mea S anda d (GRMS)
✓ Mea p oduc ion
Belbee
✓ Bee p oduc ion in Belgium
BePo k
✓ Po k p oduc ion in Belgium
FEBEV+
✓ Mea p oduc ion
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Mees e lyck
✓ A isanal mea p oduc ion
Be e Le en
✓ Animal wel a e in ood p oduc ion
FSSC 22000
✓ Food sa e y managemen based on ISO
s anda ds
Na ional/Local Schemes
✓ Va ious s ages o ood supply chain
GLOBAL GAP
✓ Va ious s ages o ood supply chain especially
a he p ima y p oduc ion s age
5.4.1 C ea ion, adhe ence, and implemen a ion
The c ea ion and adhe ence o FMS a e c ucial o gaining ma ke access, mee ing cus ome
demands, and emaining compe i i e. Compliance is essen ial o a oid ma ke exclusion as
egula o y demands ise. In he Belgian mea indus y, a mul i-laye ed app oach is used o gain
ma ke access h ough ce i ica ion o mul iple FMS. Key poin s include cus ome -cen ic
de elopmen , b oadening he cus ome base, and in e connec ed s anda ds. Compliance wi h
mul iple s anda ds expands ma ke each bu also equi es addi ional ce i ica ions o mee speci ic
clien equi emen s and compe e in limi ed-supplie ma ke s. Limi ed ce i ica ions, like App o ed
Re ail Conso ium (ACS) alone, es ic ma ke access, necessi a ing u he compliance.
Implemen ing FMS like IFS, BRC, and Global Red Mea S anda d (GRMS) is essen ial o ma ke
access and mee ing cus ome equi emen s. In Belgium, s anda ds like Belbee and BePo k a e
aluable o e ail bu lack in e na ional added alue. Compliance wi h FMS enables companies o
mee s ic cus ome -imposed equi emen s, hough some lexibili y is allowed. Ca cass
classi ica ion, manda ed by legisla ion such as EC 1308/2013, p o ides assu ance o a me s and
in luences p icing. Mee ing mul iple FMS equi emen s inc eases cos s due o addi ional s a ing and
compliance measu es. Non-complian p oduc s a e in es iga ed and des oyed o main ain quali y.
5.4.2 Challenges
Implemen ing FMS p esen s se e al challenges, including s ingen cus ome and egula o y
equi emen s. Majo cus ome s o en pe o m addi ional audi s, and ailu e o achie e Global Food
Sa e y Ini ia i e (GFSI) ce i ica ion has signi ican consequences. P oduc speci ica ions can be
es ic i e, and s ic in e p e a ions o FMS o legal egula ions c ea e addi ional obs acles. Delays
in ood sa e y es ing can lead o ood was e i p oduc s spoil while awai ing clea ance.
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Eggs a e so ed by weigh in o sizes XL, L, M, and S, and unde go ex ensi e quali y con ol, including
salmonella checks, x- ay inspec ions, and cold chain s o age.
Danish eggs a e ma ked wi h a aceabili y code ha indica es he p oduc ion me hod and coun y
o o igin, ensu ing hey can be aced back o he a me . This comp ehensi e sys em ensu es ha
only high-quali y eggs each consume s, main aining Denma k's epu a ion o ood sa e y and
quali y.
6.1.1.1 Egg so ing p ocess complexi y and was e gene a ion
The egg so ing p ocess begins on a ms, whe e eggs a e ca ego ized based on size, leaks, c acks,
and blood spo s. Eggs ou side he s anda d size o wi h blood spo s a e sold di ec ly o consume s
on- a m, while hose wi h signi ican leaks o c acks a e disca ded. A e ini ial so ing, eggs a e
anspo ed o a packing acili y o u he g ading and quali y con ol using au oma ed machine y.
Eggs a e s amped wi h p oduc ion de ails and Class A eggs a e packaged wi h expi y da es o e ail.
Class B eggs a e p ocessed in o egg p oduc s, gene a ing FW like eggshells and esiduals.
Was e quan i ica ion helps moni o p oduc ion e iciency, wi h was e o en epu posed o animal
eed o e ilize . In e iewees highligh ed e o s o ack and educe was e, indica ing a cul u e o
con inuous imp o emen in was e managemen .
6.2 Food Ma ke ing S anda ds and Es ima e o Food Was e in he Danish Egg
sec o
Table 8 summa izes FW es ima es in he egg p oduc ion and p ocessing indus y in Denma k.
In e iewees ag eed on implemen ing EU FMS in hei ope a ions, despi e some a ia ions in
in e p e a ion, such as egg washing and da e ma king. They no ed ha hese s anda ds do no
signi ican ly inc ease FW (Table 8) bu can cause inancial losses, especially o p oduce s. Allowing
egg washing could po en ially inc ease sales o class A eggs by 3 - 4% and educe inancial losses
on Class B egg ha a e sold as Class A a e washing.
In e iewees highligh ed ha he majo i y o FW is caused by leaks, c acks, and handling damage,
a he han by ma ke ing s anda ds. They epo ed minimal FW, app oxima ely 0.5% in e ail and
dis ibu ion. The consensus is ha ma ke ing s anda ds do no signi ican ly con ibu e o FW, bu
he e is us a ion wi h s anda ds ha p io i ize appea ance o e usabili y, impac ing economic
iabili y. The e is a call o e ising hese s anda ds o allow mo e lexibili y in ca ego izing and
ma ke ing eggs, po en ially educing was e and inc easing e enue. In e iewees also no ed ha
signi ican inno a ions in was e educ ion will equi e egula o y changes.

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Table 8: Es ima e o o al FW and FW due o FMS o a ious Egg p oduc s
Case s udy
Coun y
FSC
Food
P oduc
To al
P oduc ion
(Tons/yea )
(Weigh ed)
A e age FW
Es ima e
(%)
(Weigh ed)
A e age FW
Es ima e due
o FMS
(%)
FMS causing FW
E.CS1.LF-DK
Denma k
P ima y p oduc ion
Eggs
3,708.364
3.35
3.35
Re ail and dis ibu ion
(Packing s a ion)
62,997.088
0.8
0.5
✓ S anda ds ela ed o
appea ance and quali y
(a e so ing)
P ocessing (p oduc
ac o y)
1,774.160
9.64
6.84
E.CS2.AVE-
BE_EU*
EU
* = aken up in T2.4
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6.2.1 Handling o ood was e and oppo uni ies and challenges o alo isa ion
This sec ion explo es how eggs classi ied as ood was e (FW) o downg aded o Class B a e
managed wi hin he indus y. De ec i e eggs ha a e unsui able o e ail o liquid p oduc ion a e
ypically edi ec ed o use in animal eed. Addi ionally, eggshells a e epu posed o a ious
indus ial applica ions, including he manu ac u ing o iles and cemen mix u es.
Some companies collabo a e wi h specialized o ganiza ions, such as Sym ise, o ex ac aluable
p o eins om disca ded ma e ials; e ec i ely u ning was e in o a esou ce. These inno a i e uses
o eggshells exempli y ci cula economy p ac ices and con ibu e o enhanced sus ainabili y ac oss
he sec o .
Despi e hese e o s, egula o y ba ie s emain a signi ican obs acle. In e iewees exp essed
us a ion wi h he leng hy app o al p ocesses equi ed by he Eu opean Union, which delay he
adop ion o new by-p oduc applica ions. Economic conside a ions also play a ole; while companies
acknowledge ha educing ood was e can bene i hei bo om line, such e o s a e o en only
easible i he equi ed in es men s a e easonable.
In summa y, he indus y is ac i ely pu suing sus ainable was e managemen s a egies bu
con inues o ace egula o y and logis ical challenges ha mus be add essed o unlock he ull
po en ial o by-p oduc u iliza ion.
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7. FINDINGS FROM CEREAL COMMODITY
In he BREACRUMB p ojec , wo ce eal CSs we e deployed in I aly and Slo enia.
7.1 I aly – Na u a Nuo a
The I alian ce eal sec o is a i al pa o he na ional ag icul u al economy, wi h whea , co n, and
soybeans as key c ops. In 2023, he sec o 's p oduc ion was alued a €5.29 billion, making up
14.4% o ag icul u al ou pu . Whea alone con ibu ed €1.84 billion, o 35% o he ce eal sec o 's
alue, while co n accoun ed o €1.51 billion (29%), and soybeans also made a signi ican
con ibu ion.
Whea p oduc ion ocuses on bo h du um and so whea , wi h 3.5 million ons o du um and 3.081
million ons o so whea p oduced in 2023. The milling indus y p ocessed o e 4 million ons o so
whea in o lou , d i en by demand om he bake y and pas y sec o s.
Soybean p oduc ion, concen a ed in no he n egions like Emilia-Romagna and Lomba dy, is
impo an o animal eed and indus ial uses. In 2023, he sec o saw no able g ow h, wi h I alian
soybeans in demand wi hin he EU o non-GMO and sus ainable p oduc s.
Co n p oduc ion, cen al o li es ock eed and bioene gy, eached app oxima ely 6 million ons in
2023. Despi e challenges like inc eased p oduc ion cos s and compe i ion om impo s, I alian co n
emains alued o i s high quali y, especially in niche ma ke s like o ganic eed
40
.
Na u a Nuo a uses ce eals and g ains o plan -based p o ein p oduc s, such as sei an, o u, and
empeh. The company conduc ed i e in e iews wi h p ima y p oduce s and mille s, co e ing whea
and soybean a ms and mills in ol ed in lou p oduc ion. The in e iews, held be ween Sep embe
and No embe 2024, p o ided
Public FMS baseline:
Mos o he public FMS in he ce eal sec o a e in ended o p ese e he sa e y o he p oduc , while
no public FMS ela ed o he aes he ic cha ac e is ics o he p oduc we e ound. FMS aiming a
gua an eeing he sa e y o p oduc s a e ela ed o:
✓ P esence o diseased and b oken seeds
✓ Speci ic weigh
✓ Le els o chemical esidues
✓ Myco oxins le els
40
ISMEA (2023). Sec o ac shee – Ce eals h ps://www.ismeame ca i.i /semina i i/ce eali
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✓ Limi ed le el o GMO
✓ Le els o alle gen
✓ Absence o physical con aminan s and o eign bodies
✓ Classi ica ion o lou
P i a e baseline
P i a e FMS ha a e ex ending and/o making public FMS s ic e a e mainly ela ed o he sa e y o
p oduc s. Howe e , also p i a e FMS ela ed o quali y and aes he ics can be ound.
Conce ning p i a e FMS wi h a public baseline ela ed o ood sa e y o p oduc , he in e iews
highligh ed:
✓ Lowe mois u e con en , impu i y le els, weigh
✓ Highe p o ein le el
Conce ning aes he ic and quali y le els, p i a e FMS o ce eals include:
✓ Absence o aes he ic impe ec ions ( oxing; discolo a ion and b ownish spo s, da k colou ,
egumen s, damaged seeds, i eous seeds)
✓ Compliance wi h echnical and heological pa ame e s
7.1.1.1 Cos s, Bene i s, and Challenges
Bene i s:
✓ Companies adop FMS p ima ily o economic bene i s, aiming o s ay compe i i e, sell
p oduc s, and posi ion hem as p emium-quali y o e ings sold a highe p ices.
✓ Adhe ing o FMS enhances p oduc alue, ensu ing compe i i eness and p o i abili y.
Cos s:
✓ Financial in es men s and p ocedu al adjus men s a e equi ed.
✓ P ima y p oduce s need s anda dized e iliza ion and plan p o ec ion plans, mode n
p oduc ion echniques, highe -quali y plan p oduc s, inc eased labo , highe uel
consump ion, and ex ended wo king hou s.
✓ P ocesso s and dis ibu o s ace cos s o ex ensi e es ing (e.g., myco oxins), emo ing un i
seeds, sepa a ing homogeneous ba ches, and main aining ad anced s o age acili ies.
✓ High aw ma e ial managemen cos s in ol e de ailed documen analysis o aceabili y and
compliance, necessi a ing igo ous and equen quali y checks.
Challenges:
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✓ Relaxing FMS could dec ease ood sa e y and lead o unp edic able p ocessing
pe o mance.
✓ Despi e he cos s, adhe ence o FMS ensu es consis en quali y and p edic abili y.
7.1.2 Food Was e es ima es
Table 11 demons a es he es ima ed FW due o FMS o ce eal p oduc s in I aly. P ima y
p oduce s in I aly mos o en sell all hei p oduce, wi h some howe e subjec ed o p ice educ ion
due o quali y issues. Fo he p oduc s no complying wi h FMS, wo main pa hways a e ollowed:
hey a e ei he was ed o epu posed o animal eed.
Appendix 11.4 u he indica es he FMS a each s age o he ce eal FSC ha con ibu es o FW
gene a ion.
7.2 Slo enia - Vila Na u a
In Slo enia, he quali y o ce eals and ce eal-based p oduc s is egula ed by bo h EU-wide gene al
FMS o ce eals and speci ic na ional egula ions. These include he Rules on he Quali y o Ce eal
P oduc s, Fine Bake y P oduc s, and Bake y P oduc s. These ules p o ide de ailed guidelines o
p oducing, p ocessing, and ma ke ing ce eals o ensu e consis ency, sa e y, and high-quali y
s anda ds.
The milling indus y, a key playe in he ce eal supply chain, en o ces s ingen quali y c i e ia ailo ed
o p ocessing and end-use needs. C i ical pa ame e s include mois u e con en ( o sa e s o age and
s abili y), pu i y ( o assess o eign ma e ials o impu i ies), and myco oxin le els. P o ein con en is
emphasized o i s ole in de e mining he baking p ope ies o whea and o he ce eals. Addi ional
ac o s like alling numbe , hec oli e weigh , and glu en con en help classi y ce eals in o dis inc
g ades, de e mining hei sui abili y o a ious applica ions.
This g ading sys em is c ucial o se ing pu chase p ices, wi h highe -quali y g ades e ching be e
ma ke alue. By adhe ing o hese comp ehensi e s anda ds, Slo enia ensu es he compe i i eness
o i s ce eal p oduc s in bo h domes ic and in e na ional ma ke s, while main aining consume us
and ood sa e y.
7.2.1 Food Ma ke ing S anda ds and Food Was e
Va ia ions in FW ac oss ce eals a company le el in Slo enia (Table 9) a e in luenced by p i a e
buye -imposed s anda ds (e.g., p o ein con en , cleanliness, mois u e le els) and p i a e and public
egula ions (e.g., GLOBAL GAP, Slo enian Ce eals Quali y Regula ion espec i ely). P oduce s
manage FW by selling non-complian p oduc s as animal eed. FW is mos signi ican a he p ima y
p oduc ion s age, d i en by p i a e s anda ds (Table 9). Whea and oa a e mos impac ed due o

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low p o ein con en , high mois u e, and myco oxin con amina ion. P ocessing gene a es minimal FW,
mainly om packaging and aw ma e ial cleaning ine iciencies.
S ic compliance wi h p i a e s anda ds on p o ein, mois u e, and cleanliness hea ily in luences FW.
S anda ds like GLOBAL GAP con ibu e o sus ainabili y bu play a mino ole in FW gene a ion.
Plans o educe FW a e limi ed, as compliance wi h FMS is c ucial o ma ke access.
In summa y, FW in ce eals a ies ac oss supply chain s ages, wi h p i a e s anda ds posing
signi ican challenges a p ima y p oduc ion. In es men s in echnology and lexibili y in buye -
imposed s anda ds (manda o y – p i a e s anda ds) could u he minimize FW in ce eals.
7.3 Food Ma ke ing S anda ds in Ce eals o e iew
This able in eg a es he public and p i a e FMS de ails wi h he s ages and key obse a ions,
p o iding a comp ehensi e o e iew.
Table 9: O e iew o FMS in Ce eals
S age
Public FMS
P i a e FMS
Key Obse a ions
P ima y
P oduc ion
✓ I alian Commodi ies
Exchange: P esence
o diseased seeds
unde 5% (Soybean)
✓ I alian Commodi ies
Exchange: P esence
o b oken seeds
unde 20% (Soybean)
✓ I alian Commodi ies
Exchange: Speci ic
weigh (So whea ,
whea )
✓ Regula ion (EC) No.
396/2005: Le els o
chemical esidues
(So Whea ,
Soybean, Whea
lou )
✓ Regula ion (EC) No.
1881/2006:
Myco oxins le els
✓ P i a e con ac s:
Mois u e con en
(So whea ,
Soybean, Whea
lou )
✓ P i a e con ac s:
Impu i y le el
(Soybean)
✓ P i a e con ac s:
Minimum weigh
lowe han public
FMS (Soybean)
✓ P i a e con ac s:
P o ein le el (So
whea )
✓ P i a e con ac s:
Absence o
aes he ic
impe ec ions
(Whea , co n, soy)
✓ Slo enian
Regula ion:
Na ional-le el
s anda ds on ce eal
quali y
✓ Ra e impac o
na ional public
s anda ds on FW
✓ Quali y S anda ds
o ce eals (milling
indus y): Imposed
by buye s, ocus on
p o ein con en ,
mois u e, and
myco oxins
✓ High compliance
wi h GAP and
Slo enian
Regula ion
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(Co n, Whea , so
co n, whea lou )
✓ Regula ion (EC) No.
1829/2003: Limi ed
le el o GMO
(Soybean)
✓ EU Regula ion
1169/2011: Le els o
alle gen (Whea lou )
✓ Regula ion (EU) No.
852/2004 + (I alian)
P esiden ial Dec ee
DPR 187/2001:
Absence o physical
con aminan s and
o eign bodies
(Whea lou )
✓ I alian Law No.
580/67: Classi ica ion
o lou (Whea lou )
✓ P i a e con ac s:
Vi eous seeds
(Co n)
✓ P i a e con ac s:
O igin o aw
ma e ial (Whea
lou )
✓ P i a e con ac s:
O ganic p oduc ion
(Whea lou )
✓ P i a e con ac s:
Technical and
heological
pa ame e s (Whea
lou )
✓ P i a e con ac s:
Type o milling
(Whea lou )
✓ FW la gely d i en
by s ic p i a e
buye equi emen s
P ocessing
✓ HACCP: Manda o y
EU-le el s anda d
ensu ing ood sa e y
✓ O ganic Ce i ica ion
(EU)
✓ Labelling and Expi y
Da es: Requi ed o
all p ocessed
p oduc s
✓ IFS Ce i ica ion:
Focused on
aceabili y, sa e y,
and compliance
wi h e aile
demands
✓ FW caused by
p ocessing
ine iciencies a he
han FMS
✓ P i a e s anda ds
(IFS) demand
highe anspa ency
and aceabili y,
leading o
inc eased cos s and
in es men s
HoReCa
(Res au an )
✓ No speci ic public
s anda ds di ec ly
a ec ing ope a ions
✓ G een Key
Ce i ica ion:
P i a e s anda d
(Slo enia)
emphasizing
sus ainabili y and
en i onmen al
goals
✓ FW la gely
un ela ed o FMS
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 71 o 98
7.4 Food Was e es ima ions
Based on he igu es o he FW es ima es due o FMS in Table 10 o bo h I aly and Slo enia:
The h ee highes FW es ima es due o FMS include:
✓ I aly - Co n (Re ail, dis ibu ion, and p ocessing): 3.465% FW due o i eous seeds, absence
o egumen s, and ligh -colou ed seeds.
✓ I aly - Whea lou (Re ail, dis ibu ion, and p ocessing): 12% FW due o myco oxin le els,
oxing o wea he ing, speci ic weigh , esidues o plan p o ec ion p oduc s, absence o
o eign bodies, o ganic p oduc ion, and ype o milling.
✓ I aly - Soy (Re ail, dis ibu ion, and p ocessing): 1.509% FW due o he absence o damaged
seeds and limi ed le els o GMO.
The h ee smalles FW es ima es due o FMS:
✓ Slo enia - Whea lou (P ocessing): 0% FW.
✓ Slo enia - Spel lou (P ocessing): 0% FW.
✓ Slo enia - Oa lakes (P ocessing): 0.03% FW due o IFS ce i ica ion and packaging
ine iciencies.
Coun y Compa ison: I aly s. Slo enia (Whea a P ima y P oduc ion):
✓ I aly: So whea , FW da a no p o ided, FMS causing FW include minimum es weigh ,
p o ein con en , mois u e con en , and myco oxin le els.
✓ Slo enia: Whea , 1.20% FW due o s anda ds on p o ein con en (low < 11.5%) and p esence
o myco oxin le els.
In summa y, I aly's co n a he e ail, dis ibu ion, and p ocessing s age has he highes FW es ima es
due o FMS, while Slo enia's whea lou a he p ocessing s age has he leas FW. Compa ing whea
a he p ima y p oduc ion s age, Slo enia has a speci ic FW es ima e o 1.20%, while I aly's da a is
no p o ided.
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
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Table 10: Es ima e o o al FW and FW due o FMS o a ious Ce eal p oduc s
Case s udy
Coun y
FSC
Food
P oduc
To al
P oduc ion
(Tons/yea )
(Weigh ed)
A e age
FW
Es ima e
(%)
(Weigh ed)
A e age
FW
Es ima e
due o FMS
(%)
FMS causing FW
C.CS1.NN-IT
I aly
P ima y
p oduc ion
So
whea
No
p o ided
No
p o ided
No
p o ided
✓ Minimum es weigh o 76 kg/hec a e
✓ P o ein con en o a leas 11%
✓ Mois u e con en > 13 – 16%
✓ Myco oxin le els
Re ail,
dis ibu ion
and
p ocessing
Whea
lou
8,000.0
12.0
12.0
✓ Myco oxin le els
✓ Foxing o wea he ing
✓ Speci ic weigh
✓ Residues o plan p o ec ion p oduc s
✓ Absence o o eign bodies
✓ O ganic p oduc ion
✓ Type o milling
Co n
80,000.0
31.5
3.465
✓ Vi eous seeds
✓ Absence o egumen s
✓ Ligh colou ed seeds
Soy
15,000.0
8.2
1.509
✓ Absence o damaged seeds
✓ Limi ed le els o GMO
C.CS2.VN-SI
Slo enia
P ima y
p oduc ion
Whea
270.0
1.20
1.20
✓ S anda d on p o ein con en (low < 11.5%) and
p esence o myco oxin le els
Oa
160.0
0.697
0.697
✓ S anda ds ela ed o p o ein con en and
myco oxin le els
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 79 o 98
Figu e 10: Majo conce ns o Fish s akeholde s
8.3 Food Was e es ima es
No all o he FMS iden i ied in he ish CS con ibu e o FW. Figu e 11 highligh s he mos ele an
FMS gene a ing FW, summa ized a each s age o he ish FSC. Also, Table 14 p esen s he FMS
causing he mos and leas FW in he ish FSC.
Th ee FMS causing he mos FW:
✓ Wholesale (Ala xa): 30% FW due o species (low- alued), size, in eg i y, eshness, and
labelling issues.
✓ P ima y p oduc ion (Ala xa): 12% FW due o minimum calibe , legal species, low- alued
species, and in eg i y.
✓ Food se ice (G ea e Fo kbea d): 15% FW due o eshness, in eg i y, size, and high- alued
species.
Th ee FMS causing he leas FW:
✓ Food se ice (Medi e anean sand eel): 1% FW due o eshness and in eg i y.
✓ Re ail ( ishmonge ): 1.5% FW due o eshness and in eg i y.
✓ Wholesale (Sh imp): 1.5% FW due o species (low- alued), size, in eg i y, eshness, and
labelling issues.
I is no iceable how FW es ima es a e low o mos s ages, wi h whole sale and ood se ice ha ing
highe a ios. This may be due o he posi ion a he end o he supply chain, mainly caused by he
loss o p oduc in eg i y and eshness du ing handling, as well as i egula i y in cus ome s' demands
and expec a ion, inc easing he p essu e o e some p i a e FMS, as high- alued species ha a e
no always demanded (e.g. No way lobs e ).

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Ma ke ing S anda ds
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Figu e 11: Dis ibu ion o FW (+ FW due o FMS) ac oss ish FSC, Case s udy - Spain
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 81 o 98
Table 14: Es ima e o (weekly) o al p oduc ion, a e age FW and a e age FW due o FMS o a ious Fish p oduc s
Case s udy
Coun y
FSC
Food p oduc
To al
p oduc ion
( ons)
A e age FW
es ima e
(%)
A e age FW
es ima e due
o FMS
(%)
FMS causing FW
F.CS1.Opp-
ES
Spain
P ima y
p oduc ion
( ishe men)
Sa dine
2,265,191*
1.7
1.7
✓ Minimum calibe
✓ Legal species
✓ Species: low- alued sp.
✓ In eg i y
Ancho y
4,063,835*
1.7
1.7
Ala xa
79,797*
12
12
Bogue
725,498*
2
2
Wholesale
Ala xa
2
30
30
✓ Specie: low- alued sp.
✓ Size
✓ In eg i y
✓ F eshness
✓ Labelling
Sh imp
0.2
1.5
1.5
Re ail
( ishmonge )
Fish and
sea ood
0.25
1.5
1.5
✓ F eshness
✓ In eg i y
Food se ice
( es au an )
Sa dine
0.006
7
4.9
✓ F eshness
✓ In eg i y
✓ Size
✓ Specie: high- alued sp.
Ancho y
0.02
7
4.9
G ea e
Fo kbea d
0.0014
15
15
Sh imp
0.0038
4
4
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 82 o 98
Medi e anean
sand eel
0.0078
1
1
Oc opus
0.007
12
7.8
Fou spo
meg im
0.0066
10
7
* = annual ca ches
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 83 o 98
8.4 Challenges
In e iews ac oss he FSC e eal ha he e alo iza ion o p oduc s is minimal o nea ly non-exis en .
The ishe men s age p esen s an oppo uni y o e alo ize p oduc s ha do no mee p i a e FMS o
o he human consump ion uses. Howe e , he unp edic abili y o ca ches, o ecas ing di icul ies,
and di e se ca ch composi ions make i challenging o es ablish s able alue chain ela ionships o
enhance p oduc alue and educe ood was e. A o he s ages, e alo iza ion is mo e di icul due
o sho shel li e and he need o main ain he cold chain, c ea ing logis ical issues. Wholesale s
could acili a e e alo iza ion, bu bu eauc a ic and legal equi emen s signi ican ly hinde his
p ocess.
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 84 o 98
9. CONCLUSION
9.1 Conclusion
In his epo D2.5, he analysis o FMS and hei in luence on FW and FW es ima es collec ed by
he 16 CSs ac oss i e ood commodi ies ( ui s and ege ables, ce eals, mea , ish and eggs) a e
p esen ed. This wo k unco e ed he complex ela ionship be ween FW and FMS a he company
le el. A six-s ep app oach was used o da a collec ion, p e-p ocessing, and sensemaking, ensu ing
a smoo h wo k low and allowing o he immedia e iden i ica ion and managemen o any
inconsis encies o e o s.
Du ing da a collec ion, h ough in e iews and su eys, he CSs aced se e al challenges such as
s akeholde eluc ance, small sample size due o ejec ion in answe ing ( esponse a e), claims o
no moni o ing FW, and some in e iewees ound di icul ies in unde s anding ques ions due o he
complex na u e o he subjec ma e . These limi ed sample sizes may no ully ep esen he b oade
indus ies, po en ially a ec ing he gene alizabili y o he indings. Addi ionally, he de ini ion o FW
is no uni o m ac oss all commodi ies, making alignmen o e he di e en CSs challenging be o e
s a ing da a collec ion. Mon hly mee ings wi h he CSs p o ided oppo uni ies o e lec on, and ind
solu ions o hese challenges. Conduc ing in e iews helped explo e and unde s and he di icul ies
when FW and FW-FMS es ima es we e no sha ed.
Du ing sensemaking, di e en ends and pa e ns we e unco e ed using he illed-ou epo ing
empla es o he 16 CSs, who wo ked closely wi h he assigned da a p ocesso s and da a analys s.
Howe e , he e we e subs an ial da a limi a ions, pa icula ly conce ning incomple e in o ma ion on
FW o ce ain p oduc s. Fo example, o al p oduc ion olumes and FW amoun s o some i ems
we e no p o ided, limi ing he abili y o make p ecise calcula ions o d aw obus conclusions abou
FW gene a ion ac oss hese p oduc s. This lack o comp ehensi e da a may skew he analysis o
FW pa e ns and hinde he de elopmen o e ec i e ecommenda ions o was e educ ion
s a egies. I also became clea ha FW moni o ing was no a key p io i y o some companies, o
hey we e unwilling o sha e he da a. Addi ionally, ob aining es ima es on FW-FMS was challenging
because di e en companies did no measu e and moni o FW caused by speci ic easons such as
FMS. This made i di icul o ecei e da a on FW-FMS om a ious companies along he ood supply
chain (FSC) in di e en sec o s.
To highligh some key esul s on ood was e es ima es due o ood ma ke ing s anda ds;
Ce eals (I aly and Slo enia):
✓ Co n (Re ail, dis ibu ion, and p ocessing): 3.5% FW due o i eous seeds, absence o
egumen s, and ligh -colou ed seeds.

D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 85 o 98
✓ Whea lou (Re ail, dis ibu ion, and p ocessing): 12% FW due o myco oxin le els, oxing o
wea he ing, speci ic weigh , esidues o plan p o ec ion p oduc s, absence o o eign bodies,
o ganic p oduc ion, and ype o milling.
✓ Soy (Re ail, dis ibu ion, and p ocessing): 1.509% FW due o damaged seeds and limi ed
le els o GMO.
✓ Whea (P ima y p oduc ion): 1.20% FW due o s anda ds on p o ein con en (low < 11.5%)
and p esence o myco oxin le els.
✓ Oa lakes (P ocessing): 0.03% FW due o IFS ce i ica ion and packaging ine iciencies.
Fish (Spain):
✓ Ala xa (Wholesale ): 30% FW due o species (low- alued), size, in eg i y, eshness, and
labelling issues.
✓ Ala xa (P ima y p oduc ion): 12% FW due o minimum calibe , legal species, low- alued
species, and in eg i y.
✓ G ea e Fo kbea d (Food se ice): 15% FW due o eshness, in eg i y, size, and high- alued
species.
Eggs (Denma k):
✓ Eggs (P ima y p oduc ion): 3.35% FW due o s anda ds ela ed o appea ance and quali y.
✓ Eggs (Re ail and dis ibu ion): 0.5% FW due o s anda ds ela ed o appea ance and quali y
a e so ing.
✓ Eggs (P ocessing): 6.84% FW due o s anda ds ela ed o appea ance and quali y.
Mea (Belgium and EU):
✓ Whole bee (P ocessing and manu ac u ing, e ail and dis ibu ion): 12.5% FW due o
disca ded Ca ego y III s anda ds.
✓ Deboned bee ca casses (P ocessing and manu ac u ing, e ail and dis ibu ion): 9.8% FW
due o IFS s anda ds.
✓ Slaugh e ed bee ca casses (P ocessing and manu ac u ing, e ail and dis ibu ion): 9.0%
FW due o IFS s anda ds.
✓ Cooked ham (P ocessing and manu ac u ing): 0.15% FW due o FMS.
✓ P ocessed p oduc s (P ocessing and manu ac u ing): 0.12% FW due o FMS.
F ui s and Vege ables:
✓ O ganic Limes ( P ima y P oduc ion): 30% FW due o colou equi emen s and spoilage.
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 86 o 98
✓ O ganic Limes (Ge many, Wholesale): 11,1% FW due o no mee ing cus ome speci ica ions
such as colou equi emen s and size.
✓ Ca o (Po ugal, P ima y p oduc ion): 24.2% FW due o s anda ds ela ed o appea ance
(b oken ca o s, size, and de o ma ion).
✓ Pe simmons (Spain, P ima y p oduc ion): 22.47% FW due o a ious s anda ds.
✓ Toma o (Slo enia, P ima y p oduc ion): 0.05% FW due o public FMS ela ed o size, shape,
and quali y.
✓ Po a o (Slo enia, P ima y p oduc ion): 0.08% FW due o public FMS s anda ds ela ed o
shape, size, o quali y.
✓ Onion (Slo enia, P ima y p oduc ion): 0.24% FW due o public FMS ela ed o size, shape,
and quali y.
These es ima es illus a e he signi ican a ia ion in FW ac oss di e en p oduc s and s ages o he
ood supply chain, in luenced by speci ic ood ma ke ing s anda ds equi emen s.
To conclude, FW is a p oblem encoun e ed in all commodi ies, ye measu ing FW is o some
companies no a p io i y. Addi ionally, no dis inc ion is made be ween FW and FW-FMS in se e al
companies. In his as -changing eali y, he e a e signi ican di e ences be ween companies; some
a e on unne s al eady acking FW and FW-FMS, and inding solu ions, while o he s p e e o hold
o un il ac ion is equi ed, as hey do no ye see he added alue. Howe e , as o 2026, CSRD
equi es companies, wi h mo e han 250 employees o epo anspa en ly on hei en i onmen al
impac , social esponsibili y and go e nance. This will de ini ely b ing changes in he nea u u e.
9.2 Limi a ions o he s udy
A key limi a ion o he s udy is he ela i ely small sample size o mos case s udies in he a ious
ood commodi ies. The CSs indica ed ha mo i a ion o pa icipa e in in e iews, ill ou su eys and
sha e da a was limi ed. These limi ed sample sizes may no ully ep esen he b oade indus ies,
po en ially a ec ing he gene alizabili y o he indings. Addi ionally, he e a e conside able da a
limi a ions, pa icula ly conce ning p ecise in o ma ion on FW o ce ain p oduc s. Fo example,
p oduc ion olumes and was e amoun s o some ce eals we e no p o ided, limi ing he abili y o
make p ecise calcula ions o d aw obus conclusions abou FW gene a ion ac oss hese p oduc s.
This lack o comp ehensi e da a may skew he analysis o FW pa e ns and hinde he de elopmen
o e ec i e ecommenda ions o was e educ ion s a egies.
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 87 o 98
9.3 Resea ch and Policy Conside a ions
9.3.1 Resea ch Recommenda ions
✓ Expand Sample Size: Conduc b oade s udies in ol ing di e se s akeholde s ac oss egions
and scales o ope a ion o enhance ep esen a i eness.
✓ Analyse Speci ic S anda ds: In es iga e he unique challenges and bene i s associa ed wi h
each ype o FMS, ocusing on hei di ec and indi ec impac s on ood was e.
✓ Quan i y Was e Reduc ion Impac : De elop me ics o assess he e ec i eness o
in e en ions aimed a educing ood was e a ibu able o FMS compliance.
9.3.2 Policy Recommenda ions
✓ Ha monize S anda ds: Align public and p i a e s anda ds o educe inconsis encies and
ope a ional bu dens on companies.
✓ Suppo Was e Reduc ion Ini ia i es: P o ide inancial o echnical assis ance o companies
implemen ing was e- educ ion s a egies, such as p ocess op imiza ion and ci cula
p ac ices.
✓ Facili a e Coo dina ion: P omo e na ional and sec o al-le el coo dina ion o add ess gaps in
ood was e managemen and enhance alignmen o FMS wi h sus ainabili y goals.
✓ Encou age Inno a ion: Incen i ize echnologies like blockchain o aceabili y and
e alo iza ion o subop imal p oduc s o educe was e and maximize esou ce use.
9.3.3 Gene al Recommenda ions
✓ Expand Da a Collec ion and Moni o ing: In es in obus acking sys ems o ood was e
ac oss all p oduc ca ego ies o imp o e he accu acy o was e assessmen s.
✓ Enhance Cos Managemen o FMS Implemen a ion: S eamline he p ocess o adhe ing o
FMS by le e aging au oma ion and imp o ing in e nal documen a ion sys ems o educe
adminis a i e and ce i ica ion cos s.
✓ Inc ease Focus on Sus ainabili y Me ics: Inco po a e mo e sus ainable p ac ices in o
ope a ions, inc easing consume awa eness and demand o sus ainable p oduc s.
✓ P omo e Was e Reduc ion Ini ia i es: Sha e bes p ac ices and collabo a e wi h indus y
pee s o c ea e mo e e icien p oduc ion p ocesses, op imize ecipes, explo e al e na i e
p ocessing me hods, and de elop new p oduc s om was e ma e ials.
✓ B oaden Re aile Engagemen on Sus ainabili y: Wo k closely wi h e ail pa ne s o align on
sus ainabili y goals, de elop join ini ia i es o educe en i onmen al impac , imp o e p oduc
packaging, and educe ood was e du ing p oduc ion ansi ions.
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 88 o 98
✓ In es in T aining and Knowledge Sha ing: P o ide ongoing aining o s a in compliance,
documen a ion, and was e managemen o mi iga e cos s and p omo e e icien p ac ices.
✓ Resea ch on Was e Fa e and Reco e y: Explo e inno a i e was e managemen s a egies
beyond deg ada ion o eed o incine a ion, such as ep ocessing was e in o new p oduc s o
explo ing mo e sus ainable disposal me hods. Conduc esea ch in o he long- e m
en i onmen al impac s o cu en was e managemen p ac ices o make mo e in o med
decisions.
These ecommenda ions aim o add ess he key challenges o ood was e, FMS compliance cos s,
and sus ainabili y wi hin he indus y, while encou aging mo e e ec i e p ac ices and collabo a ion.
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 95 o 98

D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 96 o 98
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 97 o 98
11.3 O e iew o FMSs in luencing FW a each s age o he supply chain in F&V in I aly.
The igu e highligh s he a ec ed p oduc s and co esponding was e ou comes. The alues in “FW om FMS”
columns e e o he pe cen age o o al FW caused by FMS (e.g. Apples o esh dis ibu o : FW is 1% o o al
e enue and i is o ally caused by FMS, hus FW om FMS is 100%)
11.4 O e iew o FMSs in luencing FW a each s age o he supply chain in he ce eal sec o in
I aly.
11.5 Con ibu ion o FW due o FMS on o al FW in he Po uguese case s udy
D2.5 – Case S udy Es ima es o Food Was e Gene a ed due o
Ma ke ing S anda ds
Page 98 o 98
11.6 Calcula ion o pe yea % es ima e o FW and FW-FMS in he Danish egg sec o
11.7 Liquid was e du ing he p ocessing o egg p oduc s, an example om a company
FW %
FW DUE TO
FMS %
CONTRIBUTION OF FW
DUE TO FMS ON TOTAL
FW (%)
FMS GENERATING FW FW %
FW DUE TO
FMS %
FMS GENERATING
FW
REJECTED AT
RECEPTION (%)
REJECTED AT RECEPTION
DUE TO FMS (%)
CONTRIBUTION OF PRODUCTS REJECTED AT
RECEPTION ON TOTAL PRODUCTS REJECTED AT
RECEPTION (%)
FMS GENERATING FW
Le uce 1,8% 0,0% 0,0%
None. The exis ing FW is due o
o e s ocks and di icul y in p edic ing
sales
0,9% 0,6% 66,1%
Labeling, size, poo comme cial appea ance,
Un esh appea ance, b ownish lea ips
Round Toma o 10,0% 0,0% 0,0%
None because o e o s made in
in es men and planning in
p oduc ion
0,5% 0,5% 88,9%
Labeling, size, no consis ency, colo ,
epide mal de ec s
Ca o 25,5% 24,2% 95,0%
Appea ance (B oken ca o s, size and
de o ma ion)
0,01% 0% NONE 0,8% 0,7% 83,2%
Labeling, size, dehyd a ed, poo comme cial
appea ance, packaging, weigh
O ange 15,0% 13,5% 90,0% Epide mic de ec s 0,01% 0% NONE 0,4% 0,2% 40,5%
Labeling, size, o ganolep ic cha ac e is ics,
epide mal de ec s
Raspbe y 15,0% 0,0% 0,0%
None because he e a e se e al
channels o alo ize aspbe ies
0,01% 0% NONE
S awbe y 0,01% 0% NONE 3,2% 2,0% 62,4%
Labeling, colo ing, poo comme cial
appea ance, unde size, suga con en ,
packaging
Apple Gala 11,1% 1,2% 11,0%
Colou , size and epide mic de ec s 0,01% 0% NONE 4,3% 0,1% 2,5%
Labeling, packaging, size, b uising, ha dness,
changes in he polp, poo comme cial
appea ance
Pea Rocha 20,3% 3,7% 18,0%
Colou , size and epide mic de ec s 0,01% 0% NONE
Banana 0,0% 0,0% 26,3%
Ripening, b uising, epide mal de ec s
PRODUCT
PRIMARY PRODUCTION
PROCESSING
RETAIL