Consumer lab > Our projects
Wasteful Generation
official name: Promoting behavioural change in Generation Z and designing interventions to prevent food waste including impact evaluation
number: TQ01000183
supported by: Technology Agency of the Czech Republic
project duration: 2023-2026
principal investigator: Ing. Lucie Veselá, Ph.D.
The project aims to reduce food waste among Generation Z by identifying key factors behind waste and testing interventions to encourage sustainable habits. Using experiments and behavior analysis, it develops targeted solutions and educational tools to support meaningful change.
Prague Food Waste
official name: Determining the volume of food waste produced by households and selected types of contributory organizations in the capital city of Prague in the context of the usefulness of this data for reporting and reducing food waste
number: SS06010276
supported by: Technology Agency of the Czech Republic
project duration: 2023-2025
principal investigator: Ing. Lucie Veselá, Ph.D.
The project is an initiative aimed at detailed measurement and analysis of food waste in the city of Prague by 2025. The project focuses on the lack of reliable data on food waste in the Czech Republic and in particular in the capital city and seeks to develop recommendations for public administration on how to prevent food waste.
Smart and sustainable
official name: Digital educational tools for the development of environmental competences of consumers
number: TQ01000151
supported by: Technology Agency of the Czech Republic
project duration: 2023-2026
principal investigator: Ing. Lucie Veselá, Ph.D.
The aim of the project is to create comprehensive educational support that will lead to the desired changes in consumer behaviour. Our intention is to teach consumers how to think about their real needs, especially in times of great societal challenges. The materials will include digital learning media (slow fashion, upcycling, reuse) that will motivate and interactively engage students in the learning process.
Smart Food II.
official name: From Pitchfork to Fork … and Beyond!
number: 5230200055
supported by: National Programme Environment (Recovery and Resilience Facility)
project duration: 2024-2025
principal investigator: Ing. Lucie Veselá, Ph.D.
The issue of food waste is a current and widely discussed topic from economic, environmental, and social perspectives. It is estimated that approximately one-third of food production is wasted. The European Union, therefore, aims to halve food waste by 2030 in line with the Sustainable Development Goals (UN SDG).
Smart Food I.
official name: Development of competencies in the field of sustainable development leading to a reduction of food waste
number: CZ.07.4.68/0.0/0.0/20_079/0002105
supported by: Operational Programme Prague – Growth Pole of the Czech Republic
project duration: 2021-2023
principal investigator: Ing. Lucie Veselá, Ph.D.
The issue of food waste is a current and widely discussed topic from economic, environmental, and social perspectives. It is estimated that approximately one-third of food production is wasted. The European Union, therefore, aims to halve food waste by 2030 in line with the Sustainable Development Goals (UN SDG).
Food Waste Sorting
official name: Food waste collection system in urban housing estates
number: A-MIVP-2021-011
supported by: Gregor Johann Mendel Grant Agency of the Mendel University in Brno
project duration: 2022-2025
principal investigator: Ing. Lucie Veselá, Ph.D.
Food waste is a frequently discussed topic with significant economic and social consequences. It is estimated that one third of the food produced for human consumption is lost or wasted throughout the food chain, placing significant environmental demands and threats on the environment.
Food waste in tourism
supported by: Internal Grant Agency of the Faculty of Business and Economics (FBE) at Mendel University in Brno, Internal Grant Agency of the Faculty of Business and Economics
project duration: 2022-2025
principal investigator: doc. Ing. Kateřina Ryglová, Ph.D.
The research focuses on the issue of food waste in the tourism sector with an emphasis on sustainability and customer satisfaction. The aim is to analyse the key factors and sources of food waste in hotels, restaurants and catering services and to propose effective measures to reduce it. The research results will offer not only the possibility of implementing these measures into the marketing management of companies, but also their communication strategies towards customers.