1) The main objective of the project is i) to increase peoples’ awareness of sustainable food consumption and to promote patterns for sustainable food consumption, II) to reduce consumer related food waste (in restaurants,
grocery stores and households) by establishing best available approaches to reduce consumer related food waste. The third objective of the project is iii) to
reduce environmental impact of food consumption by establishing best available tools to
increase environmentally friendly food consumption. The project 4) supports environmental governance and implementation of policy by identifying effective communication measures to raise consumer awareness on sustainable consumption, effective means to influence consumer behavior and reduce environmental impacts of food consumption.

2) The Project will be executed as five major actions and related dissemination action


4) The main expected result of Life-SUSCO-FOOD is that consumer awareness on sustainable food consumption (knowledge on what are sustainable food choices and how to make sustainable food choices) raises 10-15 % among the target groups that include "innovative application" users, restaurant customers, retail store customers and citizens reached by the Project communications.

5) Asiakkaat) a. Users of the mobile application: The main target groups are those consumers who have acces to mobile applications (have compatible devices), are familiar with mobile applications and use mobile applications on a weekly basis. b. Retail sector and restaurant customers: The target group is customers of retail stores that take
part to the project and customers of work - and school canteens of restaurants that take part to the project.: c. Citizens: The target group is wide groups of Finnish citizens that are reached through Project communications: d. Whole food chain: The project targets more sustainable food consumption which impacts the whole food chain. e. Policy-makers: The project acknowledges the necessity of replicating the approaches
demonstrated in the project and creating further incentives to support sustainable food consumption.