This waste happens along the entire supply chain: from farms to processing centers, retailers, restaurants, and households.
This happens because when food decomposes in landfills, it releases methane, a gas over 25 times more potent than CO₂.
When that food is wasted, the land was destroyed for nothing. This accelerates habitat loss, soil degradation, and the extinction of species.
This happens because when food decomposes in landfills, it releases methane, a gas over 25 times more potent than CO₂.
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.
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.
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.
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.
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.
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.
Stay informed with the latest news, project updates, and useful resources. In this section, we’ll share insights, progress, and relevant information as our work evolves, keeping you connected every step of the way.
MH Refrigeration Solutions develops the Portable Cold Room for the FUSION project, providing solar-powered, eco-friendly cooling to extend the shelf life of tomatoes and peppers and reduce food loss.
Consumers Lebanon ensures FUSION’s food waste technologies are field-ready, culturally adapted, and socially accepted, testing solutions like solar/biomass drying for tomatoes and peppers.
The FUSION workshop in Zahle united stakeholders to tackle food loss in Lebanon’s tomato and pepper value chains, sharing innovations and practical solutions for sustainable impact.
In Egypt, the FUSION project’s ARC-led initiatives use edible coatings, smart cooling, and training to reduce tomato and pepper post-harvest losses, boosting freshness, sustainability, and export potential.
The FUSION project held its Second General Assembly in Egypt, reviewing progress on tomato and pepper post-harvest loss reduction, advancing WP4 training, and visiting industrial drying facilities.
Consumers Lebanon raised awareness on reducing food waste at the Al-Ain Summer Market, engaging the public on fruits and vegetables, sustainability, and local seasonal consumption.
ARC launched the first phase of FUSION field activities in Egypt, collecting data on tomatoes and peppers across 25–30 zones to identify losses, improve practices, and support sustainable agri-food solutions.
FUSION’s Kick-Off in Cartagena united 17 partners from 8 countries to launch the project, align on work packages, share expertise, and plan actions to reduce Mediterranean fruit and vegetable losses.
FUSION tackles food loss in the Mediterranean by integrating technology, training, and awareness campaigns to reduce tomato and pepper waste, extend shelf life, and promote sustainable, circular food systems.
