International conference ‘Towards halving food waste in Europe’

Program day 1 – June 18th

The breakout sessions will take place in two rounds: from 14.00-15.00 h. and from 15.30-16.30 h. You can find all information about the breakout sessions below.

Round 1: breakout sessions 14.00 – 15.00

1. Business solutions & innovations

Share the latest insights on business solutions and innovations and get acquainted with the proof of evidence and explore further scaling of solutions in the food industry and retail markets.

Models to stimulate & support private sector action to progress the Target- Measure – Act approach, the urgency for supply chain collaboration with the Corporate Sustainable Reporting Directive, and Scope 3 emission reduction targets.

Sofie van den Enk

Rudy Toet (Combilo)
Carine van Vuure (Darling Ingredients)
Willem Vrolijk (Wasteless).

2. What gets measured, gets managed

Reducing food waste starts with measuring food waste since it will guide you to where action is needed. There are different ways to stimulate companies to measure food waste. Join this breakout to learn about different initiatives and to discuss what works best.

Karin Roosen, Program Manager Monitoring, Food Waste Free United

Wim Kannegieter (Dutch Branch Organisation for Bakeries - NVB)
Alex Nichols-Vinueza (WWF-US)
Klaas Vos (FrieslandCampina).

3. Navigating the Food-Feed Competition: Towards Scalable Solutions in Europe

Towards 2030 and halving food waste, we need to address the crucial need for scalable models to utilize unavoidable food waste towards safe and sustainable feedstock for the livestock sector. Join us as we delve into the complex landscape of food and feed competition within Europe, in the context of national and international climate targets. We will explore this from a global perspective on the latest policy guidelines supporting sustainable practice, zoom in on challenges & opportunities for businesses and share cutting-edge research insights. We will finalize by sketching how the current feed potential is undermined by the transition to sustainable energy.

Sanne Stroosnijder, Program Manager Food Loss & Waste Prevention at Wageningen University & Research (WUR) and Food Waste Free United

Philippe Becquet (FAO LEAP)
Alexander Romme (FeedValid / EFFPA / VIDO)
Hilke Bos-Brouwers (Wageningen University & Research)
Frank Mechielsen (Feedback EU).

4. Public-private partnerships

Building consortia in Europe: who are frontrunners and why, what is it that they do differently. Get inspiration from proven best practices by a diversity of countries on setting up and implementing Voluntary Agreement partnerships and Public-Private collaborations to accelerate actions towards SDG12.3.

Toine Timmermans, director Food Waste Free United

Rikke Karlsson (DG Sante EU)
Harriet Lamb (WRAP UK)
Steven Lapidge (End Food Waste Australia)
Kaitlin Dawson (New Zealand Food Waste Champions 12.3).


Round 2: breakout sessions 15.30-16.30

5. Food processing without waste: smart solutions on the factory floor

The majority of our daily food has been processed in one way or another, from washing and cutting to cooking and pasteurizing. Automation and digitalization in food factories plays a crucial role in halving food waste. And in the same time strengthens the business case.

Join us to find out solutions that are already available on the market or will be soon with specialists from food processing, machine builders and technology providers.

Simon Maas, International Collaborations & Projects, AgriFood Capital

Lisanne van Oosterhoud (Next Tech Food Factories)
Allard Martinet (Marel)
Bram de Vrught (QING).
Gerbrand van Veldhuizen (Van Rijsingen Green)

6. Building blocks for food waste prevention in households

During this breakout session the approach to consumer food waste reduction in the Netherlands is explained. Following we will discuss the opportunities to move towards a future where we have enough instead of too much. And show best practices from the food industry and retail to support these opportunities and help consumers to become food waste free.

Lilou van Lieshout, Expert Sustainable Consumption, The Netherlands Nutrition Centre

Marjolijn Schrijnen (The Netherlands Nutrition Centre)
Erica van Herpen (Wageningen University & Research)
Victor Smits (Hello Fresh)
Esmée van Veen (Lidl).

7. Food service and hospitality

Food service and hospitality are all about the guests’ experience. High-quality food, exceptional service, and alluring presentation are important to make guests feel welcome and comfortable. Uncertainty about guest numbers and appetite often leads to abundant preparation, resulting in chefs cooking for the bin. Measuring, goal setting, and technology can help businesses to work more efficiently.

In this session, frontrunners in the sector take us along the why and how to move forward towards our goal of halving food waste.

Sofie van den Enk

Olaf van der Veen (Orbisk)
Cihan Kökler (Ikea)
Stephane Leroux (International Food Waste Coalition)
Isis Krüse (Sofitel London St James).

8. Policy & legislation

Review and discuss the options for improved public policy and legislation in changing the rules to support progress towards halving food waste in Europe in 2030.

Hilke Bos-Brouwers, Researcher, Supply Chain & Information Management, Wageningen University & Research (WUR)

Céline Giner (OECD)
Christophe Diercxsens (Too Good To Go)
Lisa Van den Bossche (ILVO, ZeroW)
Vivien Franck (ICLEI).