Less spoilage of organic fruits and vegetables between the field and point of sale

Original title

Abstract

The project aims to minimize significant losses of fresh organic products along the value chain, which negatively affect the ecological footprint, generate financial costs, and reduce customer satisfaction. Given the higher susceptibility of organic products to diseases and spoilage, the main objective is to identify critical points in the supply chain and develop solutions to improve product durability. Conducted by FiBL in collaboration with Coop, the project consists of four phases:

1. analysis of existing data to select products with the greatest optimization potential;
2. exploratory assessment of weak points through observations, interviews, and laboratory analyses;
3. definition of measures and potential actions for a future project; and
4. coordination, monitoring, and preparation of the final report.

This initiative supports Coop’s commitment to the national action plan against food waste and strengthens its sustainability performance.

Financing

• Coop, Switzerland

Project partners

• Coop, Switzerland

FiBL project leader/ contact

• Bernasconi Alessio (Department of Crop Sciences)

FiBL project staff

• Lamprecht Nina (Department of Food System Sciences)
• Schudel Seraina (Department of International Cooperation)

Role of FiBL

Project Manager

Group/ Work area/ Location

• Agroecosystem Innovation & Adoption (Department of International Cooperation, FiBL Switzerland)
• Consumers & Food (Department of Food System Sciences, FiBL Switzerland)
• Plant Protection: Phytopathology & Entomology (Department of Crop Sciences, FiBL Switzerland)

FiBL project number

Date modified