In seiner dritten Ausgabe widmet sich der SAVE FOOD Kongress am 04. Mai 2017 im Congress Center Süd auf dem Düsseldorfer Messegelände im Rahmen der interpack 2017 dem Thema Nahrungsmittelverluste und -verschwendung mit einem multidimensionalen Ansatz. Die Redner aus Politik, Lebensmittel- und Verpackungsindustrie, Handel, Forschung und Zivilgesellschaft nehmen eine globale wie auch eine Perspektive mit Blick auf Details und nationale Gegebenheiten ein. Den Teilnehmern bietet der Kongress wieder ein Forum für den gegenseitigen Austausch, sowie die Identifikation und Thematisierung von Best Practices. In ihrem sechsten Jahr zählt die Initiative der Welternährungsorganisation der Vereinten Nationen (FAO), dem Umweltprogramm der Vereinten Nationen (UNEP) und der Messe Düsseldorf mehr als 850 Mitglieder aus Industrie, Verbänden Forschungseinrichtungen und Nichtregierungsorganisationen. | For its 3rd edition the SAVE FOOD Congress held on 4 May 2017 at Congress Center Süd of the Düsseldorf exhibition centre as part of interpack 2017 pursues a multi-dimensional approach for fighting food losses and waste. The speakers from political circles, the food and packaging industries, retail, research and civil society represent a global but also detailed perspective focusing on details and national conditions. The congress again provides participants with a forum for mutual exchange as well as for identifying and sharing Best Practices. In its sixth year, this Initiative of the United Nations Food and Agriculture Organisation (FAO), the United Nations Environmental Programme (UNEP) and Messe Düsseldorf has more than 850 members from industry, associations, research institutes and NGOs.
‘Fixing Food Waste: What does it take?’ was the theme that UN Environment chose to unite guests, who focused on this topic in a panel discussion on 17 June. Much attention was also given to the soup kitchen project from Massimo Bottura, an Italian Michelin star chef. Bernd Jablonowski, the global portfolio director for Processing & Packaging, gave a keynote speech to provide an overview.
The event was part of the program for the High-Level Political Forum (HLPF) 2018 from UN Environment, which discussed sustainability issues from a wide variety of different perspectives from 9-18 July in New York.
Executive Director and Under-Secretary-General of the United Nations Erik Solheim opened the meeting, followed by a speech from the Italian three-star Michelin chef Massimo Bottura.
Bottura worked together with partners and other chefs to found soup kitchen projects (refettorios) within the scope of the Food for Soul initiative. The kitchen projects help people in need to access high-quality meals which are made from superfluous ingredients from haute cuisine restaurants. This concept was implemented at the Olympic Games in Rio de Janeiro in 2016, along with others. Other locations all over the world are now set to follow suit. The participants got a real picture of the lively concept from the brief showing of the documentary film ‘Theater of Life’, which followed Bottura’s work.
UN experts, including those for the environment, climate and agriculture, as well as industry representatives, attended the panel discussion held afterwards. Jennifer McLean, chief operating officer of City Harvest, a New York food bank, was also present.
Jablonowski spoke of how the loss and waste of food translates into massive consumption of resources in his concluding keynote speech.
Throughout the HLPF, participants gained information on the work done by the SAVE FOOD initiative and other information in the Tiny House, a small structure that is energy-independent with integrated optional built-in systems for self-sufficient microagriculture.
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