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.
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.
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.
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.
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.
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.
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.
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.
There is an overload of food waste initiatives, but which are the ones which create impact?
This webinar with Toine Timmermans (SamenTegenVoedselverspilling) and Chris Cochran (ReFED) discusses how a food waste initiative can create impact.
Food waste is one of the biggest challenges that the world faces today, contributing to climate change and resource depletion. Many cities and governments are taking action on this issue through legislation.
In this webinar, John Fischer (MassDep) and Marco Ricci – Jürgensen (Altereko Consulting) discuss what results have been achieved.