Event overview
Food, fit for consumption by humans, is thrown away at all points along its journey from farm to fork. Our working group meeting discussions have consistently highlighted the opportunities for collaboration, that includes new packaging forms to extend shelf life, joint forecasting, new initiatives to re-purpose ingredients not used, etc.
For example, our paper on contractual terms (click here) highlighted how different approaches to contractual terms could make a positive impact on the appetite for collaboration on food waste, while our paper on the “dna” of collaboration (click here) revealed the very real barriers, such as data, in the right form, at the right granularity, etc, and the [lack of] capacity of the respective businesses to dedicate to the work of collaboration itself.
In this working group meeting, we will look to hear updates from the retailers and producers in the working group and the progress they have been able to deliver on food waste reduction that can be uniquely attributed to collaboration.
This meeting is for retailers, producers and academics only.
