The FUSION project consortium held its Second General Assembly in Cairo, Egypt (September 15–17, 2025), bringing together partners from across the Mediterranean to review progress and strengthen collaboration on actions aimed at reducing food loss and waste in tomato and pepper value chains.

Strengthening collaboration and knowledge exchange The meeting, hosted by the Agricultural Research Center (ARC) and the Plant Protection Research Institute (PPRI), opened with institutional welcome remarks from Prof. Ahmed El Sayed Abd El Mageed (Director of PPRI), Prof. Encarna Aguayo (FUSION Coordinator, UPCT), and Prof. Adel El Sayed Hatem (ARC).

Expert presentations addressed the journey of Egyptian agriculture from field to market and innovative opportunities in the drying sector. A highlight was the participation of the «Dried Company», which presented how drying tomatoes and peppers can enhance food security and reduce post-harvest losses.

Advancing Work Package 4: Training and Good Practices
A central focus was the progress of Work Package 4 (WP4). Partners, led by UPCT and GDS, discussed technical recommendations and the development of training contents. These materials are designed to empower farmers and agribusiness workers with practical, accessible solutions for post-harvest handling, ensuring they are adaptable across different Mediterranean contexts.

Aligning next steps and Technical Innovation
Partners reviewed upcoming deliverables and demonstration plans for FUSION technologies. The meeting concluded with a technical visit to the Dried Company’s facilities in the industrial zone of 6th October City, Giza. Participants observed industrial-scale heat and freeze-drying processes, gaining first-hand knowledge of how these treatments significantly reduce food loss while creating new market opportunities.

Building momentum for impact
The General Assembly reinforced the shared commitment to delivering tangible, scalable solutions. By combining innovation, training, and real-world demonstration, FUSION continues to move forward in its mission to promote more sustainable and resilient food systems across the Mediterranean.

Within the framework of the FUSION project (PRIMA GA2431), consumer awareness-raising activities were successfully conducted in Lebanon during the first edition of the Al-Ain Summer Market. This seasonal event, organized by the international organization Peace of Art, is dedicated to supporting local entrepreneurs and promoting sustainable products in a community-driven environment.

The FUSION activities were implemented by the Consumer’s Lebanon, acting as a key representative for the project. In collaboration with local associations and farmers, the initiative focused on engaging the public on the critical issue of food waste reduction, particularly for fruits and vegetables, among the most perishable food categories in the Mediterranean region.

Held on July 25–26, 2025, in North Bekaa, the market provided an ideal platform to connect sustainability messages with daily consumption habits. Throughout the event, FUSION partners interacted directly with a wide range of visitors, raising awareness about:

• The environmental and social impacts of food loss and waste.

• Practical actions to reduce waste at the household level.

• The socio-economic value of choosing local and seasonal produce.

By engaging citizens in real-life settings and collaborating with local community events, FUSION continues to promote the behavioral changes and inclusive approaches necessary to build more resilient and sustainable agri-food systems across the Mediterranean.

The Agricultural Research Center (ARC) has launched the first phase of field activities for the European FUSION Project, focusing on the tomato and pepper value chains. The coordination meeting brought together representatives from ARC, the Egyptian Atomic Energy Authority – EAEA, and Participatory Development Solutions – ElMahrousa PDS, marking a key step toward implementing innovative solutions to reduce food loss in Egypt.

During the meeting, the partners established clear roles and responsibilities and adopted a standardized survey tool to collect field-level data, identify pre- and post-harvest challenges, and gain a detailed understanding of food loss, handling practices, and storage issues.

The survey targets were defined as follows:

• Tomatoes: 12–15 surveys covering both open-field and greenhouse systems

• Peppers: 10–15 surveys, including local varieties and international types such as California Wonder and Lamuyo

Field activities will cover 25 to 30 representative production zones, including:

• Delta: Kafr El-Sheikh, Qalyubia, Dakahlia, and Beheira

• Middle Egypt: Fayoum, Beni Suef, and Giza

• Upper Egypt: Minya, Luxor, and Aswan

To document the process, the team will produce short videos capturing the five key post-harvest stages, while working closely with local farmers, exporters, and authorities to ensure accurate data collection and validation of best practices.

These efforts represent a crucial first step toward data-driven, sustainable solutions aimed at reducing food loss and improving efficiency in the tomato and pepper value chains in Egypt, ultimately contributing to food security and sustainability across the region.

From June 2 to 4, 2025, Cartagena (Spain) hosted the kick-off meeting of the FUSION project, a consortium dedicated to reducing fruit and vegetable loss and waste across the Mediterranean region. The event brought together 17 partners from eight countries -Spain, Italy, Greece, Turkey, Morocco, Egypt, Lebanon and Jordan- to launch the project, share expertise, and plan activities for the coming years.

A Start Built on Collaboration

The meeting began with a warm welcome from project coordinator Encarna Aguayo Giménez and UPCT representatives, highlighting the importance of cooperation and innovation for the success of FUSION.

Each partner had the chance to introduce their organization and role within the project, emphasizing the diversity of experience and expertise that will contribute to the consortium’s objectives.

Technical and financial sessions were also held to align partners on monitoring procedures, EU funding management, and administrative best practices, laying the foundation for transparent and efficient collaboration.

Defining Work Packages and Responsibilities

A central part of the kick-off was the presentation of FUSION’s eight Work Packages (WPs), covering everything from technology development to training, communication, and sustainability:

• Good Practices & Training: developing interactive, practical materials for farmers and distributors.

• Technology Demonstrations: showcasing innovations for post-harvest handling and preservation.

• Sustainability & Future Exploitation: planning long-term impact and scalability of results.

• Communication & Networking: ensuring knowledge and innovations reach all relevant stakeholders.

These sessions allowed partners to clarify roles, establish timelines, and align strategies, ensuring coordinated progress across all work packages.

Hands-On Learning and Field Visits

The kick-off also included technical visits to key agricultural facilities, where partners could observe crops and post-harvest practices first-hand.

Highlighted activities included:

• Tours of bell pepper greenhouses and Sakata facilities.

• Presentations on plant breeding and production processes.

• Analysis of local transport and storage practices to identify challenges and innovation opportunities.

These activities combined practical learning with collaborative workshops, reflecting the project’s approach: solutions that are effective and tailored to the real needs of Mediterranean farmers.

A Strong Start for a Shared Vision

The Cartagena kick-off marked a promising start for the FUSION project, bringing partners together around a common goal: reducing food loss and waste, improving product quality, and strengthening the Mediterranean agri-food sector.

With innovative technologies, specialized training, and a clear action plan, the consortium is ready to turn ambition into tangible results over the coming years.

Every year, the world produces more than enough food to feed everyone — yet a third of it never reaches our plates. According to the Food and Agriculture Organization (FAO), around 1.3 billion tonnes of food are lost or wasted annually. This represents not only an economic inefficiency but also an environmental crisis.

Food that goes to waste still consumes precious resources: water, soil, energy, labour, and time. It accounts for nearly 10% of global greenhouse gas emissions, making food loss and waste (FLW) one of the largest contributors to climate change. If food wastage were a country, it would rank as the third-largest emitter, after China and the United States.

The most affected food categories are fruits and vegetables, which spoil quickly under high temperatures and poor storage conditions. Among them, tomato and pepper crops deserve special attention in the target countries of the FUSION project, as they represent over 91% of tomato production and more than 93% of pepper production in the Mediterranean region.

The FUSION project was created to change that story — to ensure that every tomato and pepper harvested in the Mediterranean has the chance to be consumed, not discarded.
Food loss and waste occur for many reasons, most of them before food even reaches consumers. In Mediterranean countries, small and medium-sized farmers often face structural obstacles that make it difficult to keep produce fresh after harvest.

Among the main causes are:

• Lack of cold storage or unstable access to electricity in rural areas.
• Inadequate packaging or handling, leading to bruising or spoilage during transport.
• Market rejection of produce that doesn’t meet visual standards, even when perfectly edible.
• Limited knowledge or infrastructure for preserving perishable crops.
• Climate stress, including heat waves and droughts that accelerate deterioration.

In some areas, post-harvest losses of tomatoes and peppers can reach 30–50%. This means that nearly half of what farmers grow never reaches the market — a tragic waste of resources and effort. And when food is wasted, so is everything behind it: the water used for irrigation, the energy for pumping and cooling, the fertilizers and packaging materials, and the human labour involved at every step.
Reducing food loss and waste is therefore not just about saving food — it’s about saving the planet’s resources and ensuring a fairer food system.

The Mediterranean basin is facing increasing pressure from climate change, water scarcity, and energy dependence. Tomatoes and peppers are two of the region’s signature crops, central to local diets and economies, but also among the most perishable and sensitive to temperature fluctuations. Their short shelf life makes efficient preservation essential — yet many production areas lack the infrastructure to achieve it.

The region’s countries share similar challenges: smallholder-dominated agriculture, dependence on irrigation, and logistical barriers to reaching distant markets. At the same time, they share a common goal — ensuring food security and sustainability for future generations.

Recognizing these shared needs, researchers, companies, and organizations from both sides of the Mediterranean have joined forces through the FUSION project, turning collaboration into action.

A Mediterranean effort to transform food systems

FUSION — “Comprehensive and sustainable solution to minimize food loss and waste and promote food security in the Mediterranean region” — is a three-year project (2025–2028) funded under the PRIMA Programme (Partnership for Research and Innovation in the Mediterranean Area) and coordinated by the Universidad Politécnica de Cartagena (UPCT, Spain). The project brings together 17 partners from Spain, Italy, Greece, Turkey, Egypt, Lebanon, Jordan, Morocco, and Tunisia, including universities, research centres, and small enterprises.

Its central goal is to reduce food loss and waste by at least 40% in the tomato and pepper value chains, while improving environmental, social, and economic sustainability. To achieve this, FUSION integrates technological innovations, life cycle assessment, and education and communication strategies in a holistic approach that addresses the problem from seed to shelf, empowering communities with knowledge, tools, and solutions.

What makes FUSION unique is its life cycle perspective — encompassing the entire food supply chain, from production to consumption and beyond, including revalorisation. Instead of treating food loss as an isolated issue, FUSION examines every stage where waste can occur and introduces innovations that make the whole system more resilient.

Six complementary innovations to tackle food loss

Climate-Resilient Seeds: Climate change is one of the biggest threats to Mediterranean agriculture. FUSION works with Sakata and Ramiro Arnedo (Spain) to identify and test tomato and pepper varieties that can withstand high temperatures and drought. These seeds maintain yield and quality even under stress, reducing resource use and stabilizing food supply.

Portable Solar Refrigeration Chambers: In many rural areas, farmers lack immediate access to cooling facilities after harvest. FUSION addresses this challenge by developing solar-powered portable refrigeration chambers that bring the cold chain directly to the field. Developed by MH Refrigeración, Keep Cool, Sun Connection, and Qartia Smart Technologies (Spain), these chambers integrate energy-efficient cooling, ethylene removal, air sanitization, and real-time monitoring of parameters such as CO₂, ethylene, temperature, and relative humidity. They can operate off-grid, preserving freshness while reducing energy costs and greenhouse gas emissions.

Cold Plasma Disinfection: Microbial contamination is another major cause of spoilage. Instead of chemicals, FUSION’s cold plasma reactor uses electrically charged air to inactivate bacteria and fungi safely. Developed by FORTH (Greece), this innovation extends shelf life, improves hygiene, and protects the environment from chemical residues.

Edible Coatings from Agricultural By-Products: Plastic packaging helps extend shelf life but comes at a high environmental cost. FUSION replaces it with natural edible coatings made from agricultural by-products such as broccoli leaves or grape pomace. Developed by UPCT (Spain) and the Agricultural Research Center (Egypt), these biodegradable coatings form a thin layer that slows dehydration and spoilage, helping products stay fresh longer while promoting circularity.

ICT Tools for Traceability and Shelf-Life Prediction: FUSION brings digital intelligence to the food chain through smart sensors and artificial intelligence (AI). Developed by UPCT and Qartia Smart Technologies, the system monitors temperature, humidity, and ethylene levels during storage and transport. The data are used to predict shelf life and optimize logistics — helping farmers and retailers make informed decisions that prevent waste and save energy.

Revalorisation of By-Products: Some losses are inevitable, but they can still have value. FUSION transforms unmarketable tomatoes and peppers into dehydrated snacks and natural purees, turning potential waste into income. UPCT is developing a hybrid solar dehydration prototype to revalue these by-products.

Beyond technology: building awareness and resilience

FUSION’s technologies will be tested under real conditions to ensure adaptability to different climates and markets. Partners from Lebanon, Italy, Morocco, Jordan, Egypt, and Turkey will collaborate to demonstrate results at local level.

Yet technology alone cannot solve food loss and waste. That’s why FUSION also invests in training activities, demonstrations, and awareness campaigns, promoting good practices from farm to household.

FUSION’s communication campaigns target not only professionals but also consumers, raising awareness of the environmental and ethical importance of reducing food waste at home. Kapak European Innovation leads this area of the project. In parallel, FUSION’s research activities will support policymakers and stakeholders in designing more effective strategies for sustainable food systems across the Mediterranean region.

Complementary tools will assess environmental performance (Environmental Life Cycle Assessment, e-LCA), economic viability (Life Cycle Costing, LCC), and social benefits (Social LCA, s-LCA), ensuring that the proposed solutions are practical, affordable, and equitable.

FUSION is also a social initiative, aiming to empower small farmers, create local employment, and promote gender equality.

Toward a circular and resilient Mediterranean food system

By the end of the project, FUSION expects to deliver tangible and measurable impacts across the food chain:

• Up to 40% reduction in food loss and waste for tomatoes and peppers.
• 25–30% longer shelf life for fresh produce through improved coatings and cold storage.
• Lower greenhouse gas emissions from avoided production and landfill waste.
• Reduced water and energy use during cultivation and post-harvest handling.
• Significant cut in plastic packaging through biodegradable materials.
• New business models for by-product revalorisation, boosting rural economies.

The vision behind FUSION goes beyond saving food — it’s about transforming the way we produce, distribute, and consume.
By combining technology, knowledge, and education, FUSION lays the foundation for a circular and resilient Mediterranean food system, where innovation benefits both people and the planet.

Authors: Laura Rasines and Encarna Aguayo
Universidad Politécnica de Cartagena (UPCT, Spain)