42 datasets found

This is a comprehensive summary on the in-depth interviews that were conducted in the framework of CHORIZO project's task on providing information on previous and on-going...

This data folder contains public deliverables or reports generated in the CHORIZO project from various work packages. They touch on various aspects related to the impact of...

This is a collection of all newsletters produced and publish by the CHORIZO consortium partners to inform the general public of the progress made in the project.

Results obtained in the IDIs carried out in Slovenia with Restaurant Managers

Results obtained in the IDIs carried out in Slovenia with Restaurant Suppliers

Results obtained in the IDIs carried out to the Spanish population on the habits and knowledge about food waste in households, to evaluate the situation in and off crisis periods.

Results were obtained with the Focus Group Interview (FGI) with pupils from Danish schools in order to explore the status of Food waste and the motivation for wasting food from...

Results were obtained with the In-Depth Interview (IDI) with parents from Danish schools to explore the status of Food waste and the motivation for wasting food from various...

Results were obtained with the In-Depth Interview (IDI) with school principals/Leaders from Danish schools to explore the possible strategies and local policies to implement...

Results were obtained from the student workshop focused on the "Future of School Food" during the Danish people meeting.

Results were obtained with the In-depth Interview (IDI) with School teachers from Danish schools to explore the behaviour change strategies, status of Food waste and the...

Results obtained in the IDI carried out to the Spanish population (data sets with "_PI" in the file name stand for vulnerable group participants) on the habits and knowledge...

FOOD INDUSTRY In-depth Interviews (25 docs) are collected here. CS6 Food waste in relation to date marking and sustainable and smart food packaging.

Weighting food waste depending on communication strategy.

Staff survey on breakfast guest behaviour.

In-depth interview with Strawberry restaurant chefs in Norway.

Weighting food waste depending on serving type

IDIs interviews with Processing Firms' actors on perspectives on food surplus and its implications, as well as priorities concerning donations and food quality

IDIs interviews with Retails actors on perspectives on food surplus and its implications, as well as priorities concerning donations and food quality

IDIs interviews with NGOs actors on perspectives on food surplus and its implications, as well as priorities concerning donations and food quality