Food waste reduction

Food waste remains one of the most pressing sustainability issues in the global food system. In MICROORC, the focus is on preventing avoidable food waste by extending the shelf life of perishable products – specifically chicken, salmon, and plant-based foods – through microbial and technological innovations.

The food waste prevention strategy is structured around four main areas:

  1. MICROBIAL SPOILAGE CONTROL

By deploying biosolutions that contributes to delay the growth of spoilage organisms and foodborne pathogens, MICROORC supports the safe extension of shelf life. The microbial solutions are expected to help maintain freshness and safety beyond standard storage durations, reducing premature disposal of high-protein products. In addition, MICROORC is developing rapid biodiagnostic assays based on genomic markers to detect spoilage organisms early in the food chain, enabling more precise interventions and reducing unnecessary waste.

  1. QUALITY RETENTION FOR HIGH-RISK FOODS

Fresh poultry, seafood, and plant-based alternatives are particularly vulnerable to spoilage. MICROORC focuses on maintaining the sensory, nutritional, and microbial quality of these products, targeting waste prevention at both retail and household levels. Tailored interventions are co-developed with industry partners to ensure feasibility and impact.

  1. DYNAMIC SHELF-LIFE MANAGEMENT

Complementary to microbial interventions, the project assesses technologies that enable real-time quality monitoring and dynamic shelf-life labelling. This includes the development of models that predict shelf life dynamically based on microbiome, processing, and environmental data, will be piloted in real-world settings, including chicken and salmon factories, and are supported by consumer studies linking sensory rejection to microbial indicators. These innovations empower consumers and retailers with better information, helping to avoid discards driven by overly cautious best-before dates or uncertainty around freshness.

  1. SMART AND SUSTAINABLE PACKAGING SOLUTIONS
    Packaging plays a critical role in preserving food quality and extending shelf life. MICROORC develops and tests innovative packaging systems – including recyclable mono-material trays, vacuum technologies, and active coatings infused with microbial metabolites – to optimize protection while minimizing environmental footprint. By aligning material design with the microbial profiles of chicken, salmon, and plant-based foods, these packaging solutions help slow spoilage, reduce drip loss, and maintain sensory appeal.

Future Outlook

MICROORC envisions a food system in which microbial innovations contribute directly to waste prevention and climate targets. By extending product life in a safe and consumer-trusted manner, the project will provide tools and knowledge to reduce avoidable waste while enhancing food system resilience and sustainability. By integrating predictive modelling, rapid diagnostics, and consumer-informed shelf life thresholds, MICROORC aims to redefine how shelf life is determined and communicated, reducing premature disposal and aligning with real product quality.