The general objective was to reduce food waste on flour products in the current conditions of sustainable development and the circular economy in the partner countries with effect on all actors involved in the chain of producers-distributors-merchants. The specific objectives were: • Improving procedures and means to reduce food waste in institutions from the partner countries • Decrease food waste on flour products in the production sector of flour products • Empowering specialists in distribution and marketing of flour products to save natural resources and protect the environment • Strengthening the institutional capacity of partner organizations by achieving exchanges of good practices on reducing food waste in the flour industry • Awareness of specialists in the flour products industry in the distribution and marketing chain in partner countries on the importance of reducing food waste of flour products A detailed analysis unfolded identified to 2 common needs that were solved: - Reducing food waste in the chain of producers-distributors – merchants for flour products in the current conditions of sustainable development and the circular economy - Improving the skills of the staff of all project partners.
The project’s aim was to support the flour products industry in the partners countries involved in the implementation in order to save resources in the bakery and flour products industry and thus contributing to reducing food waste. Since the writing of the project ROMPAN identified the common need in all partner countries to reduce waste in the flour products, which in Romania represents 20% of the total amount of food, a significant percentage that led to the need to act and identify concrete solutions with the help of the partners involved. The need to be effectively involved in solving this major problem was identified in all partner countries. In Romania there were no official statistical data for the bakery sector thus the analysis achieved outlined the following needs to be solved: Adapting means and methods for division, portioning and packaging; efficient use of residues; biodegradable packaging; efficiency of distribution process; informing the specialists in the sector. At the time the project was written there was no manual to support the flour products industry and their specialists. Through the activities the project responded exactly to the need of the sector in the partner countries.