Project „Erfassung von Lebensmittelverlusten nach erfolgten Maßnahmen zur Toleranzerweiterung”

Overview

Due to minor blemishes, a lot of fruit and vegetables do not even end up on the supermarket shelf. It is sorted out beforehand. “We hope that consumers will not accept perfect food either,” says Christina Strotmann from the Institute for Sustainable Nutrition (iSuN) at Münster University of Applied Sciences. “After all, it’s all about visual defects, there’s no difference in taste at all.”

ALDI SÜD agrees: the company already offers organic carrots and soon class II apples, which are labelled as “Krumme Dinger” (crooked things). The iSuN accompanies the project under the direction of Strotmann and Prof. Dr. Guido Ritter, Department of Oecotrophology – Facility Management, and evaluates it scientifically.

The iSuN has been dealing with the waste of food for several years. From the joint project with ALDI SÜD, the research institute hopes to be able to identify further reduction potentials along the supply chain. The project started in September 2017 and was running for three months.

Contact name: NA
Contact email: nora.brueggemann@scp-centre.org
More info link: https://www.fh-muenster.de/hochschule/aktuelles/pressemitteilungen.php?madid=6020