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The A2UFood project aspires to design and implement a holistic scheme for the management of food loss and waste, covering all aspects of the ‘reduce–reuse–recycle’ philosophy. An integral part of an efficient strategy to combat food wastage is raising awareness and informing the public. For this reason, among the designed direct, in person, communication activities of the A2UFood project, the ‘A2Food training kit’ has a key role. The kit includes a short theoretical background and nine sets of participatory activities, and it is the first of its kind implemented in Greece. After their evaluation through workshops, all proposed activities were included in an e-book for further use. Activities are based on the Education for Sustainable Development framework and the Sustainable Development Goals. The dissemination model employed draws on adult education theory, in the form of participatory workshops and also follows the ‘train the trainers’ principle. All the workshops are based on the principles of active learning, related to real life experience and cooperative learning. Following these principles, the activities designed for the workshops aimed to bring participants’ pre-existing experience, values, and beliefs into confrontation with a new context. Responding to COVID-19 pandemic limitations, necessary adjustments to distant training requirements were also implemented. Through the training kit, we have trained 270 trainers and, by the end of June 2021, 19 of them had implemented selected workshops for about 600 students, all over Greece. In conclusion, the multiplicative power of the kit is considered satisfactory under the given pandemic-induced social-distancing conditions, and it will have a lasting footprint alongside the informative campaign, since it will be available for use in the future, either as a tool for the training of trainers, or as material to be used by the trainers.

Food waste is a stream with multiple social, economic, and environmental implications, generated throughout all the life cycle stages of food. Among these stages, in developed and top touristic destination countries such as Greece, the role of the hospitality sector (i.e., restaurants, hotels, catering, etc.) in food waste generation is particularly significant. Against this background, the A2UFood project introduces a holistic management scheme in the municipality of Heraklion (Crete, Greece), in which all aspects of reduction, reuse, and recycling of food waste are included. The project seeks to implement the circular economy concept into daily practice, through a series of actions which preserve natural resources, support local communities, and create new value chains. More specifically, the holistic management scheme of the A2UFood project progresses towards three innovative directions: (i) Surplus food of high quality, from hotels and restaurants, will be redirected to people in need, through the establishment and operation of the “2nd opportunity” restaurant; (ii) Food waste from the hospitality sector will be directed to bioplastic production units; and iii. Home and community composting will be promoted and supported, as an option for the management of household food waste. To achieve the goals of the A2UFood project, an Information Campaign (“Food Save Share”), training workshops-seminars, and two smart tools (i.e., the Digital Food Waste Prevention Tool and the Resource Management Food Tool, for households and kitchen managers, respectively) have been developed.

Bioplastics are frequently utilized in daily life, particularly for food packaging and carrier bags. They can be delivered to biogas plants through a separate collection of the organic fraction of municipal waste (OFMSW). The increased demand for and use of bioplastics aimed at mitigating plastic pollution raises significant questions concerning their life cycle and compatibility with waste management units. Anaerobic digestion (AD) in OFMSW is a valuable resource for biogas production. In this work, the valorization of poly-L-lactic acid (PLLA) composed of food waste within the Biowaste to Bioplastic (B2B) Project framework was studied in laboratory and pilot-scale anaerobic liquid conditions. Taking into account that the addition of PLLA to biowaste can increase biogas production, we performed laboratory-scale anaerobic tests on food waste enriched with different molecular-weight PLLAs produced from food waste or commercial PLLA at a mesophilic temperature of 37 °C. PLLA with the highest molecular weight was subjected to AD on the pilot scale to further validate our findings. The addition of PLLA increased biogas production and had no apparent negative impact on the operation of the reactors used in the laboratory or on the pilot scale. Biogas production was higher when using PLLA with the lowest molecular weight. In the pilot-scale experiments, co-digestion of FW with PLLA increased biogas production by 1.1 times. When PLLA was added to the feed, biomethane was 8% higher, while volatile solids (VS) and total chemical oxygen demand (TCOD) removal were almost the same. Importantly, no effect was observed in the operation of the digesters.

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