{"id":21200,"date":"2020-07-16T19:06:04","date_gmt":"2020-07-16T17:06:04","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/?p=21200"},"modified":"2020-07-16T19:06:04","modified_gmt":"2020-07-16T17:06:04","slug":"food-waste-monitoring-proven-to-reduce-food-waste","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/fr\/food-waste-monitoring-proven-to-reduce-food-waste\/","title":{"rendered":"Food waste monitoring proven to reduce food waste"},"content":{"rendered":"<p><strong>Food Waste Monitoring<\/strong> is proven to reduce food waste by up to 25% in the first 4 weeks! This was one of the exciting messages provided by two international experts that addressed the <strong>World Regions of Gastronomy Platform<\/strong> in a webinar, held on 15 July 2020. The meeting also looked at how <strong>training<\/strong> and <strong>awareness raising<\/strong> is key to providing significant impacts. <strong>Benjamin Lephilibert<\/strong> from <a href=\"https:\/\/www.lightblueconsulting.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">LightBlue Environmental Consulting<\/a>\u00a0(based in Thailand) and <strong>Toine Timmermans<\/strong> from <strong>Wageningen University<\/strong>\u00a0and Research\u00a0(based in the Netherlands)\u00a0agreed that the main challenge is to <strong>reduce food waste<\/strong> in the first place but that, when food waste occurs the\u00a0next step is to convert and <strong>reuse food<\/strong> for other purposes.<\/p>\n<p>Benjamin Lephilibert shared an insight into the <a href=\"https:\/\/www.thepledgeonfoodwaste.org\/\" target=\"_blank\" rel=\"noopener noreferrer\">PLEDGE on Food Waste<\/a>\u00a0that is a third party verified <strong>certification and benchmarking system<\/strong> helping restaurants to not only reduce food waste but also, <strong>cut on cost<\/strong>, boost image and foster collaboration with complementary food waste solution providers. His presentation highlighted the very important aim of <strong>changing behaviour<\/strong> in larger restaurant and hotel chains and demonstrated how we are misled in thinking the breakfast buffet is the main cause of food waste.<\/p>\n<p>Toine Timmermans then rallied the participating European Regions of Gastronomy coordinators by announcing that the <strong>EU<\/strong> alone produces <strong>88 million tons of waste<\/strong> each year. He shared an insight into the <a href=\"https:\/\/deverspillingsfabriek.nl\/en\/home\" target=\"_blank\" rel=\"noopener noreferrer\">Food Waste Factory<\/a> based in <strong>North Brabant<\/strong> (awarded <a href=\"https:\/\/www.europeanregionofgastronomy.org\/platform\/north-brabant-2018\/\" target=\"_blank\" rel=\"noopener noreferrer\">European Region of Gastronomy in 2018<\/a>) that works with food waste (principally from fresh food processors) and converts this into more than <strong>20-30,000 litres of healthy soups and snacks per week<\/strong> for resale at reduced cost to hospitals, catering, retail and schools etc.. This award-winning initiative is now at the centre of a national agreement <strong>Food Waste Free United<\/strong> to half food waste in the Netherlands in the next 9.5 years.<\/p>\n<p>In addition to monitoring as a prerequisite for making progress in food waste reduction, regions were advised to think about training and public awareness raising. The key message that came\u00a0forward was that Food Waste Reduction should be a positive message\/campaign. Both experts also highlighted the role of <strong>young people<\/strong> in being influencers and ambassadors to convey positive\u00a0messages about food waste reduction and this in particular resonated very much with the aims of the regional\u00a0and international <strong>Young Chef Award<\/strong> competitions promoted by <strong>IGCAT<\/strong>.<\/p>\n<p>Asked about whether plastic waste was perhaps more important in the quest to avert climate change, participants were surprised to learn that food waste contributes 95% while plastic waste only 5% to environmental damage. This alone proves that this is an important area that the World Regions of Gastronomy Platform need to take on board if they are to fulfil their mission of becoming <strong>sustainable food regions<\/strong>.<\/p>\n<p>The webinar is available to all stakeholders in candidate and awarded Regions of Gastronomy and both experts\u00a0kindly offered to work with and support any interested regions\u00a0that want to learn more about what we can do to reduce food waste.<\/p>\n<p><strong>About the Region of Gastronomy\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong><\/p>\n<p><a href=\"https:\/\/test-oldwebsite.igcat.org\/world-regions-of-gastronomy-platform\/\" target=\"_blank\" rel=\"noopener noreferrer\">Candidate and awarded Regions of Gastronomy<\/a>, guided by\u00a0<a href=\"https:\/\/test-oldwebsite.igcat.org\/\" target=\"_blank\" rel=\"noopener noreferrer\">IGCAT<\/a>, are working together to raise awareness about the importance of their cultural and food uniqueness; stimulate creativity and gastronomic innovation; educate for better nutrition; improve sustainable tourism standards; highlight distinctive food cultures; and strengthen community well-being.<\/p>\n<p><strong>About IGCAT<\/strong><\/p>\n<p><strong>IGCAT<\/strong>\u00a0aims to<strong>\u00a0empower local communities<\/strong>\u00a0by raising awareness of the importance to safeguard and promote distinct food, culture, arts and sustainable tourism assets. This is essential to balance against globalised food trends that are impacting on our planet, health and local economies.<\/p>\n<p><strong>IGCAT<\/strong>\u00a0is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide\u00a0<a href=\"https:\/\/test-oldwebsite.igcat.org\/experts\/global-experts-network\/\" target=\"_blank\" rel=\"noopener noreferrer\">network of experts<\/a>\u00a0and works in partnership with specialised intergovernmental organisations.<\/p>\n<p><strong>IGCAT<\/strong>\u00a0provides the\u00a0<a href=\"https:\/\/test-oldwebsite.igcat.org\/projects\/region-of-gastronomy-award\/\" target=\"_blank\" rel=\"noopener noreferrer\">Region of Gastronomy Award<\/a>\u00a0and is the official secretariat for the\u00a0<a href=\"https:\/\/test-oldwebsite.igcat.org\/world-regions-of-gastronomy-platform\/\" target=\"_blank\" rel=\"noopener noreferrer\">World Regions of Gastronomy Platform<\/a>. Furthermore, the Institute has developed the\u00a0<a href=\"https:\/\/test-oldwebsite.igcat.org\/projects\/young-chef-award\/\" target=\"_blank\" rel=\"noopener noreferrer\">Young Chef Award<\/a>, the\u00a0<a href=\"https:\/\/test-oldwebsite.igcat.org\/projects\/local-food-gift-challenge\/\" target=\"_blank\" rel=\"noopener noreferrer\">Local Food Gift Challenge<\/a>, the\u00a0<a href=\"https:\/\/test-oldwebsite.igcat.org\/projects\/top-food-experiences-of-the-year-list\/\" target=\"_blank\" rel=\"noopener noreferrer\">Top Visitor Experience<\/a>\u00a0and the\u00a0<a href=\"https:\/\/test-oldwebsite.igcat.org\/projects\/food-film-menu\/\" target=\"_blank\" rel=\"noopener noreferrer\">Food Film Menu<\/a>.<\/p>\n<p><em>Photo credit: <strong><a href=\"https:\/\/www.pexels.com\/@ella-olsson-572949?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\" target=\"_blank\" rel=\"noopener noreferrer\">Ella Olsson<\/a><\/strong>\u00a0from\u00a0<strong><a href=\"https:\/\/www.pexels.com\/photo\/variety-of-vegetables-1458694\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\" target=\"_blank\" rel=\"noopener noreferrer\">Pexels<\/a><\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Food Waste Monitoring is proven to reduce food waste by up to 25% in the first 4 weeks! This was one of the exciting messages provided by two international experts that addressed the World Regions of Gastronomy Platform in a webinar, held on 15 July 2020. The meeting also looked at how training and awareness [&hellip;]<\/p>\n","protected":false},"author":33,"featured_media":21203,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2],"tags":[1668,218,251,1673,1667,301,1670,355,1672,766,684,1674,1669,1671,1628,669],"class_list":["post-21200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-benjamin-lephilibert","tag-food","tag-food-waste","tag-food-waste-free-united","tag-food-waste-monitoring","tag-igcat","tag-lightblue-environmental-consulting","tag-north-brabant","tag-pledge-on-food-waste","tag-region-of-gastronomy","tag-sustainable-food","tag-sutainability","tag-toine-timmermans","tag-wageningen-university","tag-world-region-of-gastronomy","tag-young-chef-award"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Food waste monitoring proven to reduce food waste - 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