Sustainability. Losing and wasting food in a hungry world (Full panel)
FAO projects that, under current production and consumption trends, global food production must increase 60% by 2050 in order to meet the demands of the growing world population.
Yet, more than one third of the food produced today is either lost in the food production cycle – mostly in developing countries – or wasted by consumers in the more affluent societies.
What critical points should be tackled to design an effective food loss reduction strategy? How can wasteful practices by farmers, food producers, retailers and consumers be discouraged? What is the environmental impact of food wastage? Can/Should food saved from the waste pathway be used as food aid? Moderator: Seema Gupta, France 24
Christina Emma Grieder, Minister and Permanent Representative of Switzerland to FAO, IFAD and WFP
Robert Van Otterdijk, FAO agro-industry officer, Team leader of “Save the Food” – Global Initiative on Food Losses and Waste Reduction
Andrea Segré, Professor of International Agrarian Policies at Bologna University; President of Last Minute Market
Cinzia Scaffidi, Director Slow Food Study Center
Rossano Ercolini, Goldman Environmental Prize 2013 Winner External contributions:
IPSTV Feature: “How leftover can become a meal – the Boroume project” by Apostolis Fotiadis, IPSTV Correspondent from Greece + Live Skype video call
FAO video: “Reducing food losses in the Gambia”