News

30/11/2012

Reducing and Transforming Food Waste into a Resource

Side Event of the 145th Session of the FAO Council
4 December 2012 from 13:00 to 14:30 Sheik Zayed Center, FAO Headquarters, Rome, Italy

The side event will be focused on food waste, a growing global phenomenon that goes largely unseen. About 1.3 billion tons of food, or one third of the global food production, are lost or wasted annually. 

Loss and waste occur on all steps in the food supply chain. In low-income countries most loss occurs during production, while in developed countries much food – about 100 kg per person per year – is wasted at the consumption stage. Food waste and losses have an impact on food security for poor people, on food quality and safety, on economic development and on the environment.
In this seminar the causes, consequences, and impacts of food waste are being highlighted. Its aim is to present ways to reduce and/or reuse food waste, through prevention, recycling and recovery.
The side event will be led by academics, experts on food waste and  stakeholders of Last Minute Market,  an Italian academic spin-off whose aim is to link producers, industry, retailers, shops and restaurants that have surplus food with charities in need of food.
The speakers will provide different perspectives on the topic of food waste and will discuss it in relation with the current global scenario.


Organizers
University of Bologna - Faculty of Agriculture - Last Minute Market; Cooperazione Universitaria DGCS MAE; FAO – Global Initiative on Food Loss and Waste Reduction SAVE FOOD.

Programme
h 13.00: Opening remarks
Pietro Sebastiani: Ambassador, Permanent Representation of the Republic of Italy to UN agencies in Rome
Rita Mannella: Coordinator, FAO/IFAD/WFP, Italian DGCS

h 13.15: The impact of date marking on food waste
Robert van Otterdijk: Rural Infrastructure and Agro-Industries Division, FAO

h 13.30: Transforming Food Waste into a Resource: Last Minute Market as a best practice
Andrea Segrè: Director, Department of Agriculture and Food Science, University of Bologna, and President of Last Minute Market, academic spin off.

h 13.45: Last Minute Market. How it works, its environmental, nutritional and socio-economic benefits, its stakeholders. Interventions by:
Maurizio Melucci: Councilor for Commerce and Tourism, Emilia Romagna Region (Representative of a Municipality/Institution)
Elia Cortinovis: President of Cooperativa Solidarietà, Montebelluna, Treviso (Representative of a Cooperative-Beneficiary)
Gianluigi Covili:  Director of NordiConad - Modena (Representative of a Retailer-Donor)

h 14.05: Discussion

h 14.25: Closing Remarks