In this masterclass, HAS lector Antien Zuidberg and teacher-reseacher Annelies Verspeek-van der Stelt explain what is systemsthinking and the steps in analysing the system surrounding food waste hotspots, using the icebergmodel theory. Explaination is given how to fill the icebergmodel, how to rethink …

In this masterclass, Toine Timmermans, director Stichting Samen tegen Voedselverspilling (Foundation Together against Food Waste), explains what is food waste , what the effects of food waste are on our environment, how much we waste and what we can do about it. He also gives many examples how we can …

In this masterclass, HAS lector Rob Bakker and teacher-researcher Annelies Verspeek-van der Stelt explain wat is the definition of food waste, what is a food waste hotspot, en what entals food waste measurement en monitoring. Examples are given of food waste measurement at HAS green academy.

In this masterclass, Fontys teacher-researcher Jos Pieterse explains human behaviour concerning creating food waste (throwing away good food) using behaviour models such as Dynamo and Triade. Presented are also a list of questions that can be used to assess a person’s willingness to change his/her behaviour …

In this masterclass, phD student Katie Bern explains how she uses design thinking methods to create solutions together within a living community in Sweden. She explains which methods she uses to create new ideas and testing them with the community.

In this masterclass, Suzanne Klein-Gebbink, program manager of Circular Living Lab Food Valley and Lector Eric de Bruin from Aeres explain about food waste in practice: when is food wasted, why we should reduce it and how value can be created from food waste using the ladder of Lansink, which shows …

Purpose Food waste is one of the most challenging issues humanity is currently facing. Therefore, there has been a growing interest in the prevention of food waste because of world hunger, environmental impacts, resource scarcity and economic costs. The purpose of the study is to investigate the factors …

It has been widely reported that around one-third of all the food produced globally is wasted. René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel, asks Peter de Jong, NIZO's Principal Scientist in food processing, professor of dairy process technology …

The increasing trend of sustainable and on-the-go healthy food products results in consumers demanding more ‘natural and organic ingredients. Not only do consumers want healthier options, but there is also an increasing concern on part of governments and legislation makers on reducing salt levels in …

As an essential nutrient for food production, phosphate is largely used in fertilizers to enhance crop growth (Baishya et al., 2016; Hasanuzzaman et al., 2018). Regardless of its enormous demand, the only concentrated P source is phosphate rock and the resource is finite (Cordell & White, 2011; Smit …