In 2018 FEBA launched the project “The Future of Food Banks in Europe. Preparing the 20s”, awarded with a grant by DG Health and Food Safety, European Commission. The objective of the project is sharing best practice and knowledge amongst FEBA members to support the recovery and redistribution of surplus food to feed people in need. This contributes to the achievement of the UN SDGs, in particular SDG 12.3 by preventing food waste through the redistribution for human consumption.
This skill-sharing session aimed at sharing best practice and knowledge about existing models of delegated distribution amongst FEBA membership and the potential for development in other countries.
The delegated distribution can allow to increase the amount of edible surplus food recovered from the distribution and food service sectors. Instead of the traditional model based on the warehouse, the delegated distribution consists in the direct recovery and redistribution of safe and nutritious food products, especially fresh products and cooked meals, from the distribution and food service sectors to charitable organizations and their final beneficiaries. This is a rapid micro-logistics, usually developed in urban areas, and volunteers play a relevant part in its implementation. This activity can be managed and implemented by Food Banks or can be delegated to their affiliated charitable organizations while Food banks support and monitor the appropriateness of the procedure.
Organized by FEBA
This skill-sharing session aimed at fostering an efficient way to strenghten the capability of FEBA and its membership to collect data in a reliable and – most of all – comparable format across different countries, and to address the need for more clarity in terms of impact measurement.
The main objective was therefore to share a standardized and consistent methology for data collection across Food Banks and define how to make sense of the information of impact management and measurement.
The annual Food Bank Leadership Institute (FBLI) is the must-attend event for those advancing the food banking model to alleviate hunger and reduce waste. In 2019, over 150 food bankers from more than 50 countries attendend the event. The FBLI attracts not only food bankers, but corporate partners and thought leaders from across the lobe to discuss the unique challenges facing the sector as they work to meet the needs of food insecure populations, while reducing food waste globally.
After the skill-sharing session “Food Rescue: The New Future of Food Donation” (Dublin, 10-11 December 2018), the skill-sharing session “Impactful data for social good” (Brussels, 4-5 February 2019), and the FBLI (London, 25-27 March 2019), this skill-sharing session aimed to share best practice and knowledge about existing strong partnerships which can meet current and future challenges.
This skill-sharing session aimed to continue the work started with the Working Table on “Food Collections” which took place during the FEBA Annual Convention 2019 in Rome. In this new session we shared existing experiences, highlighted the successes and challenges of Food Collections, and how to overcome these obstacles in order to increase the amount of donated food and the involvement of volunteers, donors, and citizens.
This skill-sharing session aimed to continue the work started with the Working Table on “Food Service” which took place during the FEBA Annual Convention 2019 in Rome. In this new session we shared existing experiences highlighted the hurdles to recover from the Food Service sector, and how to overcome these obstacles in order to increase the amount of recovered food, both in quantity and quality.
Developing new and innovative models, this skill-sharing session aimed to share best practice and knowledge about activities of processing foods (fruit, vegetables, meat, fish, etc.) in order to extend the shelf-life of food with a very high nutritional value.
Especially organized for Food Banks in their initial or development stage, the training session mainly focused on food and fund raising and the management of volunteers.
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