Food loss and waste reduction at wholesale and retail stage

Food loss and waste occur along the whole supply chain. The reasons vary widely and can be sector-specific. Therefore, every actor has a contribution to make, focusing on where it can have most influence.

During the previous webinars we explored the ways to reduce food losses during harvest and post-harvest operations and during food processing and packaging stages. However, large amounts of food waste are also generated in the wholesale and retail.

The causes of food waste at this stage include seasonal fluctuations in the supply of fresh food, changes in consumer demand, inappropriate sizes or packaging, visual defects or damage to a food item or the packaging, esthetical considerations for fresh produce or lack of consumer understanding concerning the date markings to name a few.

By collaborating with food business operators from other stages, wholesale and retail actors can influence upstream and downstream handling of food and thus contribute to reducing food waste.

During the third webinar, representatives of wholesale and retail sector, as well as leading tech companies will share practices and innovative solutions to reducing food waste.

Join the discussion on 29 July, 10:00 – 12:05 CET

Welcome remarks and moderation:

• Robert van Otterdijk, Agro-industry Officer, FAO

Speakers:

• Eugenia Carrara, Secretary General, World Union of Wholesale Markets (WUWM)
• Ignacio Gavilan, Director, Sustainability, Consumer Goods Forum
• Aliya Kumekbayeva, Sustainability Officer, Consumer Goods Forum
• Hande Balta, Product Safety Executive, Migros

Solutions demo sessions:

• Ocado
• Raphael Fellmer, Co-Founder & CEO, SIRPLUS
• Marco Snikkers, CEO & Founder, OneThird
• Tomas Pasqualini, VP Global Operations, Wasteless