Search the EPA Research Database

Project title

Food Rescue and Research Cafe

Primary Funding Agency

Environmental Protection Agency

Co-Funding Organisation(s)

n/a

Lead Organisation

The Rediscovery Centre

Lead Applicant

Jack McCarthy

Project Abstract

Globally, it is estimated that roughly 2.5 billion tonnes, or 40% of all food produced is lost or wasted along the food value chain annually. In the European Union targets have been set to halve food waste by 2030, with this same target currently being translated into Irish national policy. In Ireland at least 1.1 million tonnes of food waste is generated annually between processing, distribution, retail, and households. In order to achieve national food waste reduction targets, working examples of business models that can deal with surplus food are needed. The Food Rescue CafÉ (FORCE) project will pilot one such business model for a period of 12 months in the Rediscovery Centre’s Boiler House facility in Ballymun. FORCE will source surplus food arising in the food value chain for use in a social enterprise café setting. In undertaking this project, the Rediscovery Centre will collaborate with a primary producer, a commercial retailer, and a social enterprise to achieve the following key goals: - Evaluate the capacity of a Food Rescue Café to contribute to reducing food waste; - Develop operational and training guides for Food Rescue Cafés; - Evaluate the different supplier options for surplus food; - Explore potential barriers to sourcing and using surplus food in a commercial setting. This pilot project will involve a number of phases. Researchers at the Rediscovery Centre will carry out a comprehensive review of international best practice in the operation of food surplus cafes. International and domestic examples will be reviewed in order to develop an operational and training plan for implementing FORCE. In operating the pilot, FORCE will collaborate with a local farm – Keelings -, a local supermarket – Supervalu, and a social enterprise – FoodCloud. The quantity and category of surplus food available from each of these sources will be reviewed. A menu will be developed on the basis of this review including fresh food as well as secondary food products (e.g. preserves, pickles, juices, chutneys), leading into the implementation of the Food Rescue Café. As part of the café implementation an operational and training guide will be developed. Protocols will also be developed for the collection of three main categories of data. These include 1) quantities and categories of surplus food delivered and used by the café; 2) observational qualitative data of regulatory barriers encountered; and 3) observational qualitative data on challenges and benefits encountered by the surplus food suppliers. These data will provide a basis for analysis of 1) the capacity of the Food Rescue Café to divert surplus food from landfill and challenges associated with using particular categories of surplus food; 2) identify potential operational and regulatory challenges in running this kind of food establishment; and, 3) identify barriers, challenges, and benefits associated with different supplier options. These analyses will feed into a final report and policy options, which will be made publicly available and circulated to key stakeholders. Moreover, the operational and training guide will enable other enterprises to adopt successful elements of the pilot business model.

Grant Approved

�94,082.50

Research Hub

Green and Circular Economy

Research Theme

n/a

Start Date

13/02/2023

Initial Projected Completion Date

12/05/2024