On 30 May, FoSaMed co-organised a webinar as part of EU Green Week
IMPROVEMENT OF MEDITERRANEAN FOOD SYSTEMS TOWARDS FOOD WASTE VALORISATION
May 30, 2022 | 2.30 pm GMT +1 (Portuguese time)
Global changes are affecting the natural environments and people’s lives around the globe. Ongoing
environmental, demographic, and socio-political changes are shaping the ‘where’ and ‘how’ people will be able
to live in the future. Tackling the increasingly interconnected drivers of change is needed to mitigate and adapt
to the effects of ongoing changes. The recently approved “European Green Deal” establishes ambitious goals
for turning global change challenges into opportunities, essentially by speeding-up the transition into a truly
sustainable and circular economy, towards food loss and waste reduction or prevention, while reducing the
carbon footprint. The “European Green Deal” aims at the improvement of the well-being and health of citizens
and future generations by providing fresh air, clean water, healthy soil and biodiversity, healthy and affordable
food (food safety and food security), as well as long-lasting products that can be reused, repaired, and recycled,
among others. Within the EU-Green Week, we propose a seminar, where our invited speakers will address
sustainable agri-food solutions towards food waste reduction, giving some examples of best practices. The aim
of this webinar is to raise awareness about the European Green Deal and promote the discussion on how every
citizen may contribute to this transition.
Three valuable speakers animated the discussion:
CAROLA FABI (FAO – Food and Agriculture Organization of the United Nations)
FAO’s FLW database. Building evidence with Artificial Intelligence
ABDESLAM ASEHRAOU ( Université Mohammed Premier, Morocco)
Table olive processing technology: improving quality and protecting the environment
ANA CRISTINA SANTOS (Universidade de Évora-MED/CHANGE, Portugal)
Reduction of food losses and waste in the agro-food sector: some sustainable solutions
You can find HERE the programme and below the recording: