Towards more Sustainable Public Food Services: Food waste management

The reduction of Food Loss and Waste (FLW) is part of the 2030 Agenda for Sustainable Development, specifically as expressed in SDG 12, which refers to "ensuring sustainable consumption and production patterns". The efforts made by the FAO at the global level are focused on goal 3 of this objective, which aims to achieve "by 2030, reduce by half the world's per capita food waste in retail and at the retail level, consumers and reduce food losses in production and supply chains, including post-harvest losses”.

Within the framework of compliance with the 2030 Agenda / SDG 12.3, the countries of the Region have launched various awareness-raising, legislation and investment actions, with priority being given to actions to measure food losses and waste throughout the supply chains.

In coordination with national institutions such as the National Technological Institute (INATEC) in Nicaragua, the Colombian Family Welfare Institute of Colombia (ICBF), and the regional school feeding program, actions have been carried out to measure food waste in the segments of storage, preparation and food service in public technological centers and rations supplied to the participating population, with the expected result of improving the efficiency and sustainability of these public food services.

Given that at the regional level we do not have systematized experiences in measuring food waste in food services, we will seek to gather ongoing experiences, generate an exchange between the actors involved on the methodologies used, and have technical content that serves as a guide, referring to other countries and networks interested in carrying out studies of this type.

Speakers

• Colombia – Direction of Nutrition, ICBF
• Nicaragua - Director, INATEC
• LeanPath – VP Sustainability and Public Affairs
• Technical experts from institutions and partner agencies