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FUSION

FUSION Project

Food are wasted in EU per year.
0 million tonnes

This waste happens along the entire supply chain: from farms to processing centers, retailers, restaurants, and households.

Of global greenhouse gas emissions are linked to food waste.
~ 0 %

This happens because when food decomposes in landfills, it releases methane, a gas over 25 times more potent than CO₂.

Hectares of land is used annually to produce food that is never eaten.
0 billion

When that food is wasted, the land was destroyed for nothing. This accelerates habitat loss, soil degradation, and the extinction of species.

Our Plan

This happens because when food decomposes in landfills, it releases methane, a gas over 25 times more potent than CO₂.

Technologies

Solar-powered portable cooling chambers with ethylene removal

Mobile cold storage units powered by solar energy and equipped with ethylene-absorbing systems extend the shelf life of tomatoes and peppers immediately after harvest, reducing postharvest losses in areas with limited access to the cold chain.

Cold plasma disinfection

An innovative, non-thermal technology that uses ionized gas to inactivate surface pathogens on fruits and vegetables. This method is residue-free and energy-efficient, improving food safety while maintaining product integrity.

Natural edible coatings

Biodegradable, plant-based coatings are applied to fresh produce to create a protective barrier that reduces moisture loss, microbial growth, and oxidation—significantly extending freshness and quality without altering product flavor or appearance.

AI-driven shelf-life prediction and traceability tool

A digital platform powered by artificial intelligence for real-time monitoring, quality assessment, and shelf-life prediction across the supply chain. It also ensures full traceability, from farm to consumer, improving logistics and reducing food loss.

Revalorization

Fruit and vegetable by-products are revalorised through dehydration technologies and transformed into fruit-based snacks, contributing to circular economy goals and providing healthy, shelf-stable products with added value.

Training and best practices

Capacity-building modules and field training focused on good agricultural and postharvest practices. These support the correct application of the technologies and empower stakeholders across the food chain.

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