Project that aims to analyze the implementation of circular economy the Foodservice industry including opportunities and recommended strategies.
This has had, as its main objective, to respond to challenges such as reducing the economic impact linked to the management of waste (product and packaging) through savings and synergies, re-enter the waste as resources of the productive processes, both internal and external, and eco-innovate for the packaging of the sector towards food security, sustainability and logistics.
Regarding the process of the entire project a guide to Circular Economy has been developed in which, among other aspects, the results of the project have been described. The main results are different strategies of eco design to reduce the environmental impact of some types of packaging sector, and strategies for the use of residues and to convert them as well. We believe that these are two of the main interesting outcomes to obtain since they are aspects that companies in the sector constantly ask.