Technical Platform on the Measurement and Reduction of Food Loss and Waste

Webinar: Food loss and waste reduction in hospitality and food service

Hybrid Event, 08/12/2021

Virtual event (webinar) | 10:00 – 12:00 CET

The recent study estimated that 26 per cent of all food waste generated in 2019 came from food service. In this regard, restaurants, catering, and hospitality enterprises (HoReCa) have a vital role to play in reducing food waste and contributing to the achievement of SDG 12.3.

Due to great diversity in the services that HoReCa operators provide, and the type and scale of organisations involved, interventions will vary and may include the introduction of appropriate technologies and practices, improvement of infrastructure and skills, and promotion of sustainable choices by consumers through awareness-raising campaigns.

The fourth session of the Regional Impact Webinar Series will explore the hands-on solutions and possible types of actions, including sectoral guidelines, technological tools, and informational campaigns, aimed to tackle food waste in the hospitality and food service sector.


Marie Audren, Director General, Hotrec

Tülay Özel, Head of Quality Assurance, METRO Turkey

Roshith Rajan, Head of Global Food Waste Sustainability, Sodexo

David Jackson, Director of Marketing and Public Affairs, Winnow Solutions

Nikita Poderyagin, Chef, Bjorn restaurant

Richard Swannell, International Director, WRAP


Please register through the Zoom conferencing platform, simultaneous interpretation in Russian and Turkish is provided.

The webcast will be streamed live on YouTube in English.

For more information click here.

The virtual event is part of a series of regional Impact Webinars providing practical solutions to food loss and waste reduction along the whole food value chain.