Workshop: Food waste prevention

SESSION C15 / PANORAMA HALL / 09:00 - 10:40
Workshop: Food waste prevention
Chair / Presidente: Gudrun Obersteiner (AT)

Considering the fact that one third of all food in the world is lost or wasted (FAO, 2011), it is indispensable to reduce food waste (FW) and to increase resource efficiency. Food waste reduction is already manifested in a range of policy documents and actions around the world. The ambitious target of the Sustainable Development Goals, which is also followed by the EU circular economy package, is to halve per capita global food waste at retail and consumer levels by 2030 and a further reduction of food waste along the rest of the supply chain.
A range of initiatives and measures are already implemented and will further expand in near future due to politic pressure not only in the member states of the EU, but also beyond. However, a robust methodology on food waste quantification is often lacking, but is also necessary to evaluate the success of reduction measures. The workshop includes short introductory presentations followed by interactive discussion on two specific topics: i) definition and quantification of food waste and ii) prevention and reduction measures and its
monitoring. This will look into the differences (e.g. cultural, methodical), challenges (e.g. implementation in practice) and opportunities (e.g. impacts on environment, economy and society) in food waste quantification and monitoring, and shall help to foster knowledge for the fight against food waste.

Introductory lectures:

K. Watanabe (JP)
Food waste definitions and categories - Differences between countries

S. Scherhaufer (AT)
Possibilities of food waste quantification - Strenght and weakness of different methods

G. Obersteiner (AT)
Measures on food waste prevention and reduction - Examples in practice

10:40 - 11:10 Coffee break