Food Deserves a Second Chance: From Food Waste to Food Recovery
This roundtable will bring together the Food Bank and Fundació Espigoladors, two organisations working to prevent food waste and promote the recovery and redistribution of food. Through their experiences and projects, we will explore different initiatives designed to recover surplus food and products that, for commercial, aesthetic or market-related reasons, may be excluded from conventional distribution channels.
The session will pay particular attention to food recovery within the primary sector, while also exploring opportunities for restaurants and other hospitality businesses to get involved. What can producers and restaurateurs do with their surplus food? How can they collaborate with social organisations? What tools and channels are available to facilitate food donation and recovery?
he roundtable will showcase real experiences and practical solutions that can help turn surplus food into a valuable resource, reduce food waste and, at the same time, generate a positive social and environmental impact.
A conversation that aims to show that tackling food waste is not simply about managing waste more effectively, but above all about preventing food from becoming waste in the first place and giving it a second chance. Aula Alimentació Sostenible Barcelona
Food waste is one of the major challenges facing our food system, but it also represents an opportunity to move towards a more responsible, efficient and socially conscious model. Preventing food that is still suitable for consumption from becoming waste requires the involvement of every actor in the food chain, from the primary sector to restaurants and hospitality businesses.
This roundtable will bring together the Food Bank and Fundació Espigoladors, two organisations working to prevent food waste and promote the recovery and redistribution of food. Through their experiences and projects, we will explore different initiatives designed to recover surplus food and products that, for commercial, aesthetic or market-related reasons, may be excluded from conventional distribution channels.
The session will pay particular attention to food recovery within the primary sector, while also exploring opportunities for restaurants and other hospitality businesses to get involved. What can producers and restaurateurs do with their surplus food? How can they collaborate with social organisations? What tools and channels are available to facilitate food donation and recovery?
he roundtable will showcase real experiences and practical solutions that can help turn surplus food into a valuable resource, reduce food waste and, at the same time, generate a positive social and environmental impact.
A conversation that aims to show that tackling food waste is not simply about managing waste more effectively, but above all about preventing food from becoming waste in the first place and giving it a second chance.
