Global insights and case studies on food waste
Insights and best practice case studies on how cities across the globe are addressing food waste
New Model for Urban Food Waste Collection Breaking Down Barriers
Daniels is an entrepreneur in South Australia, who is pioneering a new service model for collecting food waste from food service businesses. This model is overcoming barriers, by providing a service that is at the human scale, quiet, and emits zero emissions.
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The role of food waste legislation and how to get it right
Food waste legislation comes in many forms: it has been introduced by different levels of government (from city by-laws, to state/regional or national laws), targeting different food waste generators (residents vs. businesses or both) and with varying levels of enforcement (from soft to hard).
Here are some of my top reflections on the role that legislation can play in tackling food waste, and how to get it right.
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Measuring Food Waste: The Global FLW Standard
In this webinar, we discuss the FLW Standard with Brian Lipinski, Head Researcher and Manager of Food Loss and Waste at the World Resources Institute.
Quantifying and reporting on food loss and waste can feel overwhelming. What should be measured and how do you measure it? The global Food Loss and Waste Accounting and Reporting Standard (FLW Standard) provides a common language and clear requirements. Whether you are a restaurant or farm, a retailer or manufacturer, a city or a country, using the FLW Standard allows you to develop an inventory based on your specific needs and goals.
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How Compost Helps Feed the Globe and Tackle Climate Change
This webinar is for waste professionals, policymakers, and the curious-minded on how compost can help tackle global challenges. Kat Heinrich and Dr Jane Gilbert discuss the role of compost in increasing food security, combating desertification, and helping reduce atmospheric greenhouse gas levels.
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Multi-dimensional Approach to Food Waste Prevention: An Entrepreneur’s Journey
In this webinar, Gijs Langeveld interviews Benjamin Lephilibert, Managing Director at LightBlue Environmental Consulting. They discuss the implementation of strategies to innovate food waste prevention in the hospitality industry.
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Food Rescue: Responding to a Global Pandemic and Beyond
Join us to hear from Beth Fitzpatrick about OzHarvest’s food rescue activities in Australia. Beth shares insights into barriers and success factors for running a food relief charity.
She describes the additional challenges brought about by COVID-19 and how OzHarvest has responded to the pandemic and met increased community demand for food relief. Beth also shares insights into the future of food rescue – touching on the role that technology and innovations can play.
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Upcycling Food Waste
In this webinar, Francesca Goodman-Smith shares how New Zealand’s largest grocery retail business – Foodstuffs NZ – is accelerating the growth of upcycled products. Francesca shares the findings from consumer research into attitudes toward upcycled products.
We discuss some of the challenges and opportunities for upcycling food, as well as, international developments in upcycled food standards.
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Food Waste and Cities: Helping Residents to Source-Separate using Behavioural Science
Cities generate huge volumes of food waste. Many cities provide food recycling collections to their residents. Even with these services, many residents continue to dispose of food into residual waste bins.
Pilots were recently completed across six cities in the Netherlands to find the answers. Join us to hear from Gijs Langeveld (project manager) and Daan van den Elzen from the City of Rotterdam (a pilot participant) about the pilot.
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Reducing Food Waste in Hotels and Restaurants
The coronavirus COVID-19 poses a serious threat to the hospitality industry. A time of crisis can be a threat or an opportunity to create value. One of those opportunities might be to innovate food services disruptively and reduce food waste.
In this webinar, Anna de Visser-Amundson (Hotelschool The Hague) and Carlos Martin-Rios (Ecole hôtelière de Lausanne) discuss innovation strategies to increase sustainable hospitality development: how to reduce food waste in hotels and restaurants.
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Circular Food
Meat consumption is increasing worldwide. Conventional animal feed products like soya have huge environmental impacts, contributing to climate change and deforestation. Converting surplus food into animal feed offers a sustainable alternative.
This webinar with Olympia Yarger (Goterra) and Karen Luyckx (Feedback) delves into the benefits, risks, practical applications and challenges of turning surplus food into animal feed.
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Role of Packaging in Reducing Food Waste
Food packaging protects the content, extends shelf life, and shares product information. However, packaging also results in waste. To what extent is food packaging creating added value?
This webinar with Helen Williams (Karlstad University) and Richard Swannell (WRAP Global) discusses the role of packaging in reducing food waste and what is needed to change towards a more sustainable society.
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