 them to giving a regular and continuous way the donation of food. This is really important because of course the traders, they have a daily based operation. And if they are not sensibilized and a lot of cases would realize that traders maybe they didn't know where to put the food or they were not engaged because they didn't just know where the food is going. So when a market is doing and within the market a campaign, it can develop the willingness of the traders to engage themselves in a long term donation scheme. In the context of the COVID-19, El Banco de Alimentos de Madrid, so the Food Bank of Madrid, managed more than 600,000 kilos of food in just a month and to meet the food emergency and a request for help. This means that actually the medical aid did increase of course because of you as you all know there were like a shift in consumption patterns during COVID. So there were unlikely a lot of products that were not sold to restaurants or other kind of platforms normally buying from horse and markets. So in one month the donations raised by 520 compared to previous years. So this is quite weak in terms of engagement and shows also that the medical aid managed to make a really good work with the Food Bank in order to have a good logistics for the dissemination of the food. By the way, they also launched an online campaign to make donations online and to work also with association in an online basis because a lot of associations were also like really small and they didn't have direct contact with the horse and market or the Food Bank. So I will go now to the case of France, Rages, that is the BS horse and market of the world and is located in Paris, Paris region. They developed a couple of years ago like a corporate social responsibility strategy that is focused on sustainability sustainability. The market assigned a cooperation agreement with also an association called the potage de marianne that is one of the largest French food aid association. It was like this was launched in 2008 and it came to the market around seven, seven, seven years ago through this agreement about 1000 tons of products per year are distributed for lower income or precarious people in Paris region. So that the market is actively engaged in this approach by gathering more than 65 associations in the market, representing in 2020 more than 12,000 tons of collective food or what the equivalent of that would be 2.4 million of meals. So in one year, there were more than 2.4 millions of meals that were distributed. So to structure such a big of donations is really hard. So, ranches market made something quite innovative. So to give a rent in a really small price to the potage de marianne this association where they could have a space within the market with that is refrigerated and and that they have space to make the logistics. So this way was facilitating the donation by traders, because sometimes traders need to give like really big amounts of food like I don't know like maybe one ton of chicken, but it's really hard to handle for a small food local association for instance. And this the possibility of putting it already in the market in another association that will afterwards structure it and help in the in distribution to other associations is helping much more to increase the donation, because otherwise it was too complicated for the consumers. And of course, there is, there is the part of the logistics for associations that is making it easier because they can come at different moments as the products are being refitirated so this is like improving the life, the lifespan of the of the unsolved products. So the sorting is handled by these associations within the market and it has and encompassed at least 30% of food that is evaluated. So I wanted to point out also like another initiatives of a ranches market. They have developed a really ambitious campaign that is like zero waste. So with everything that is not suitable for human consumption, what they are doing is like there is a private company within the market that is taking out all these products and they are doing the mechanization process to make energy. And this energy is supplying the market but not just the market is also giving energy to early airport that is the airport itself of Paris and also is getting to nearby municipalities showing again that actually food if it's not suitable for human consumption, we can still find other solutions to make to engage ourselves in a complete use of everything that is going through the market. So in Germany, at the Hamburg horse market, there was also a cooperation with what we call Hamburg Tafel Association. So here also if marketable goods cannot be sold, the goods are collected and then they will be picked up also by the Hamburg Tafel and then given to associations. The Hamburg, the Hamburg market also created something quite specific that is a specific way disposal site within the market, where all waste is collected and sorted and then sent for recycling or for further processing if the waste is organic. This can be hand over to a company that produce sustainable energy, a little bit as Francis is doing, for instance they are doing biogas in a Hamburg or and then that feeding the electricity, or if there is like more like package or food or liquid waste, this can be also processed there and used for other kind of like industrial uses. Prior to the fermentation process, the delivery materials team is feed from impurities also and that is like really important because for some companies is hard to handle the material if it's not clean so in Hamburg they have also these facilities in order to give what is what they left overs if we can say it like that in a more proper way and make more valuable, let's say that this non waste that is going to be reused. Now I'm going to go to more examples of Eastern Europe so Marianne you can change the slide. So I will speak about Poland. So at the worst of the whole same market bronchi say in Poland. They have, they have, let's say like their, their bets on food waste reduction is linked as I was saying before, in just to have updating a new market infrastructure. So, with new market infrastructure, you can take, you can take into account designs in order to minimize losses and enable better storage of goods for a long period of time without without of course like a compromising quality quality losses and with when reducing food waste. The vast majority of fruits and vegetables operators now in Polish markets have cold storage facilities, which allows them again to store fruits and vegetables and in a more convenient way and guaranteeing a longer freshness, so also a shelf life. The market of the market of bronchi share also cooperates with the food bank on a daily basis. So to collect also the batch of food that that whole same market that whole service have and forwarded to associations. They are doing it in a less like structured way maybe because they don't have an inside facility but the work that they are doing is quite encouraging and shows like really good advancement in the region. For grease and bull and Bulgarian markets. This is a really nice innovation also because the central market of the Saloniki in Greece developed a project called social plate. And that of course have for aim to tackle poverty social exclusion and support and support of course like environmental protection and reduction of food waste by donating food to poor households. So they they pair also with an association. And they are like, they're also accepting and announcing the incoming food, and then they are like sorting out how to how to how to deliver to other associations, what is particular about the Greek example is that actually it was also developed in Greece. So they developed the same campaign. So it's a kind of partnership in between Greece and the Bulgari. And in 2018, just to give you an example, there were one more than 157,000 of kilograms of food that were donated and 100,000 that was recovered. And one year after this this number numbers rose to 300,000 donated and 220,000 recovered what shows that also also the initiative is getting bigger and interest one year they could double the volumes or of donated products. Next year, by the way, Belgrade horse and market in Serbia is going also to join this action of the social plate showing again that markets can work together to share good practices and also like establish like similar protocols as most of the horse market work in a quite a similar way. So in Slovenia, the West Management Public Company of Ljubljana, Sanja Ljubljana, launched the initiative raise your voice against food waste. So they work also they pair with the horse market of Ljubljana. And the idea it was also to help traders to donate unsolved food to the association. In Turkey, the cultural policies have undergone quite a significant reform process in recent in the recent strategic plan of the Turkish Ministry of Agriculture and horse and markets are one of the actors that are seen as a strategic killer to ensure adequate and reliable food supply with a focus on reducing food waste and lost. We can go to the next slide Marain. So what are the lessons and what are the opportunities in how to find value and promote circular economy in horse and markets. So, according to the FAO food and food loss and waste in the in Europe and Central Asia region is not really addressed in a uniform and optimized weight yet we have done, we're doing a lot where we can do better. And whether we're approaching it based on local context or in a regional way. This subject must be addressed today, and we must commit in a in a stronger in a stronger actions in order to achieve of course the easy G agendas of 2013. This will require, first of all, a better collection of data this were like a really missing out a lot of data right now, a better legislation also upgrade of infrastructures in some in some in some horse and markets but not just in a horse and market but on all the all the food chain so we can structure it that horse and markets have special rowing upstream and downstream to structure that and help to like to reduce food waste but we need to like upgrade call chain logistics and also like improve coordination and mobilization of the entire value chain in preventing optimizing and finding added value in food that has not been consumed through upcycle compost be of your or redistribution one is possible still possible and eatable by humans. So, we need also of course investments to upgrade infrastructure and the development of public and private partnerships. As we saw in different cases in Belgium is more like a public NGO in France it could be the market and like a private actor to make the deal fuel for instance of the medanization. So we can, we can, we can have different, different associations of public private NGOs in order to create a more conductive environment that will enable us to reduce food waste and losses as to decrease the cost related to transportation production losses and innovation. Local governments in this sense can also be a driving force to foster food waste reduction and develop more secure economy in horse and markets around the region. So, maybe you can go to the next slide. So what is the role of boom at the working of horse and markets as an association. So we are the first thing that I have to say is that we're deeply committed to support and promote actions in this sense to share best practice and to foster collaboration to reduce food waste and losses. In this sense will organize a lot of webinars on this issue reports conference during our conference food waste is a topic that is coming quite often and where we're having like a special key speakers to share knowledge about these issues. And we have also workshop on the topic where the idea is to share with members concrete examples of what they can do what is being done and the way to give them like ideas on how can they structure it and if it's not yet done a strategy of secure economy as I was saying we also share a lot of expertise through our newsletter and and videos that sometimes we are editing something else. Of course, like you know, we are ending today. The UNFSS 2021 the press up meet so the United Nations for system summit summit for summit. The working of course in market also organize regional independent dialogues in four different regions so Asia, Latin America, Europe and Africa, and one of the main topics of our dialogue was food waste reduction and circular economy. So, why we organize this and how did we organize it. We organize it because we think that we play a key role in distribution in distributing fresh food, and if that we want to change our food system we have to start working all together. And that's why we invited a wide range of actors. They were not just wholesale and retail market representatives, but they were also like academia, UN agencies NGOs, public and private sectors like the city halls, and the idea was to collectively reflect in different entry points challenge and game changing solutions for our food system and particularly on on food waste. So what we have seen is that beyond the reduction of food waste within horse and market. We can, we can horse and markets can have a larger and people to roll as I was saying before. We have to coordinate the actions and order also to reduce not just these 5% that we have now in Europe of waste produced by horse and markets, but also a bigger spectrum if we improve everything that is related with logistics in Europe. Not, not such a state but at global level where we have some countries that have losses of 40% of food, while in the logistics in between the farm and the wholesale or the retail level, this, this could be really useful. We also learn in this dialogues and is one of the things that we are promoting in through through the womb through the working of horse and markets, the of the importance of enhancing a systemic approach, sharing experience and knowledge between all relevant stakeholders. This was really recognized as an enabler during our dialogues in order to help to improve and implement share guidelines and innovation for I think this willingness of zero waste in China for instance. There was during COVID some, I can give you the exact name of the horse market afterwards but some regions have a lot of a lot of surplus and the wholesale market network managed to relocate this surplus of production to other areas, avoiding in this sense, like millions of tons that could have gone otherwise to food waste. So, for what concerns Europe and our, our impact in Europe was also chosen by the European Commission, among other 11 organizations that were part of the permanent task to design the European code of conduct for responsible business and marketing. There were like around 300 associations so we were like 11 on the 11 people and be bigger, bigger representatives of the sector task force and within within the discord of conduct we would push with the, with other organizations also to have like a target of at least 50% of reduction per capital food waste at the retail and consumer level by 2030 and reduce food losses along the food production and supply chains in the, in the European Union. So as I was saying before we're encouraging our members and Agri food industry operating in Europe to commit to this aspiration of objectives and to contribute in the reduction of food waste and losses. Also, this code that was presented to the United Nations Food Systems Summit Press Summit and it will be introduced again and present again in September in New York will be a potential enabler to drive major transitions of our food systems that are really linked also to the reduction of food waste. Lastly, food is collaborating now with the FOW investment center and on a separate project with MIT the Massachusetts Institute of Technology to identify investment and opportunity areas in housing markets in order to upgrade as I said before. The more traditional markets on the world and modernize the infrastructure as to be able to provide continuous sustainable healthy diets and at the same time to to enhance the complete circle of circular economy. The project of the FOW investment center is scheduled to be presented in September also in New York so we're like really looking forward. 35 case studies were conducted within the interviews with our whole same markets around the world were conducted so we're really looking forward to have the result and see how can we foster all together. All these initiatives to structure them and to scale them up. Thank you so much and I hope that you find the information that I should share useful. Thank you, Eugenia. This was highly interesting and you rightfully said that the wholesale markets have a pivotal role in the food system because at the wholesale market so many different food supply chains coming together. And from the other products to different products are going to be spread out again to different retail food services and consumers, etc. So just one quick question before I ask two questions or give you two questions from the audience. It is right that almost wholesale markets in general the wholesale market itself does not own the product right. Yeah, it's right. To some extent I would think that should also complicate the way that the cities are being taken to redistribute foods that cannot proceed to the retail but have to go to a donation purpose, etc. Unfortunately, we don't have so much time anymore to to expound on that. Just one question. Just a second from from the audience from the, the general directorate of tea enterprises reason in Turkey. He's asking, or she's asking sorry for that, to which countries and to whom were the meals and donations distributed. Now I think that the countries that the products always stays in the same country as where the wholesale market is. But to whom were the meals and donations distributed in those countries. So I was saying before like two different things and that's why like horse and markets, most of the time, particularly in Europe, 99% of our horse and markets are public owned. So it's either at the national authorities or the Ministry of Public Culture or finance, and then a participation of like a local original government. So we are like public public structures that are fulfilling what we call like a social and public role that is destructuration of fresh food distribution and what we call food security. So the administration of the of the wholesale market is different to the traders and that's why, as I was saying before Robert is so important to work also with traders and to sensitize them in order to make make it easier and to. To put into the mind that the idea that they can donate why they are donating or so and to whom they are donating. So of course, most of the products as we are speaking about fresh products and normally the answer product is a product that is already at the end of the shelf life. And that's why it's not being sold. So no we are not most of it is redistributed in the same region so we're not sending it. They are not sending it to other to other countries there is really staying in in the area around. So to whom is distributed as I was saying before, most of the horse and markets they developed like partnerships with other associations because otherwise is too complicated to make all the logistics and coordinate the donations themselves. So these associations are like intermediaries between other associations working with with the with poor people or like gross solid solidary grocery shops. I don't know in France we can we can name for instance like a rest of the car or or this is popular. Like every every kind of association that is duly proper register in in the country as an association, giving and giving food to poor households can benefit from this food. So I forgot to say sorry, sorry, Virginia, we really are running out of time and I really have to quick to short very sorry about that. And also the, the other question in the question on some books. It's a complicated legacy question, very interesting, very important question. Since you're already more than 10 minutes over time, I would suggest that Virginia that you look at that question later and answered by email to the to the person who asked it. Or maybe later in the morning we will have still some time to to get back on it. So just another one also appears three false question. I'm very sorry but we have to move on with the next speaker, in order to give everybody an equal chance. Virginia, thank you very much again. Now we are getting to pass the floor to our next speakers, which are Ignacio Garvillan, sustainability director, and Alia Kumek-Bayeva, sustainability officer of the Consumer Goods Forum. Ignacio and Alia will share an overview of the main areas of action of the forum and his members, the consumer goods forum and his members. As regards food waste prevention and reduction, including the establishment of the coalition of action on food waste. Approach the food waste measurement and reporting and other steps that the members, members permitted to take. Ignacio, Alia, please go ahead. Thank you. Thank you very much Robert and a very good day to everyone. My name is Ignacio. I lead the environmental sustainability practice of the Consumer Goods Forum. We will explain in a minute what this organization is. I'll pass it on to Alia for a brief introduction as well. Hi everyone, it's a pleasure to present to you today during this webinar and my name is Alia. So I work with Ignacio and the Consumer Goods Forum and the environmental sustainability team and on our food waste coalition of action. So what is the Consumer Goods Forum? For those of you who are not familiar to seconds about it, this is an organization that brings together retailers and manufacturers from across the globe. We have approximately 400 members out of which probably two thirds are food and beverage companies. The rest are beauty and hygiene and there are some service providers as well. So moving to the next slide, what is that we do, right? So the three things you need to remember. This is a CEO-led organization. So the CEOs of these companies, here we are, are the ones represented on the board. Some of them are very familiar to you. We even have one here today on the same panel, make it a stick at it from Turkey if I'm not mistaken. So we meet twice a year with the CEOs of these companies and what is that we do? Two things, positive change through collective action. So all the issues that these companies might be very good at but can never solve alone. Things like food safety, things like health and wellness, deforestation free commodities and of course food waste. So basically we're trying to rethink collective action. We were testing now a new model, which is called the coalitions of action, but the things that were very much focused about are those that you have on the screen about impact, purpose, transformation and action. We would like to call ourselves a do tank rather than a think tank because there's enough literature out there. We want the members to distill that information and put it in practice. So if we move to the next slide where we try to capture why are we working on food waste and why is this relevant for the member companies, both retailers and manufacturers. So obviously the food system has a major impact on our health, on our society and of course the environment. So it is responsible for 30% of the human made greenhouse gas emissions and 70% of the water withdrawals. So it's also responsible of course for land conversion. If you look at deforestation coming from commodities like palm oil and soy, biodiversity losses, etc, etc. And we're also experiencing a global twofold nutritional challenge of obesity and hunger with one in three people living with overweight and one in nine being hungry or undernourished. And that's why we have also a health and wellness coalition. So across the system, as Eugenia pointed out, 30% of the food which is produced is wasted or lost. Despite a heavy reliance on plastics, many will say, and packaging for its conservation, we still face an incredible amount of food going to waste. So we believe fixing food is possible with a transition that involves the widespread adoption of sustainable farming practices, of course tackling food waste and we'll talk in a minute. And then some dietary shifts towards a healthier food. Eugenia was also pointing out, there's the UN Food Systems Summit being the pre-summit actually in Rome, and we were represented by our managing director White Chan throughout the whole week. So I think you know some of the stats, I particularly like the last one, the return on investment, which is something we work with the WRI with the World Resources Institute. And for every dollar that you spend on food waste mitigation, you get 14 back, which I think it's a compelling story. So how do we operationalize all of this work with retailers and manufacturers? So I think on the next slide, we decided to create coalitions of action for each of these topics. The first one, of course, on food waste. So these coalitions have been developed to change the ways of working and to improve the implementation roadmaps and the governance models. Because when you have a resolution, it committed everybody and no one at the same time. So we wanted to have the leading companies pushing, accelerating the pace. That doesn't mean the rest of the companies don't do it. It's leaders to take a step forward. And there are a number of key benefits by joining a coalition. It's focused on one topic. In this case, it's food waste is accessible to all of the CGF members. It integrates global and regional agendas, which is very important when it comes to food waste. It has explicit company commitments, and my colleague will elaborate in a minute on reporting, for example. There's a freedom to invest. Of course, if the members decide to invest on a particular project, we can channel that. And there's an explicit performance reporting as I was mentioned. So all in all, we're very happy with the coalition of action. You saw the members in the slide. And we have a clear objective now, of course, which is the halving food waste, not only within our own operations, which is the main priority. But we're also going upstream and we'll talk about the issue of post harvest losses and then trying to connect with the consumers, because a big percentage of the food that is going to waste happens at the household. So I think this is the point you get when you get tired of my voice tone. I'll pass it on to my colleague, Alie, who will continue and we will talk to him for the rest of the slides. Thank you very much. Alie, floor is yours. So the way that we wanted to point out to some of the actions that retailers can actually take and also point to the priorities of the coalition of action by focusing on the three topics today. So the first one and the one that is a very foundational step that all companies from the industry should take before they can actually take that action on food waste is to define their target, start measuring, and then setting a baseline. And this is really the first step that should be met before we can actually make change on this topic. One of the other priorities that we have for our coalition members, but also that we would like to have the industry take as well is to publicly report data. And I will tell you a bit more about how we're helping our coalition members to do that using a harmonized approach and to then also to be able to reduce their reporting burden by having that aligned approach. So second of all, I know that also me gross ticket is one of the other panelists and also one of the participants of the 10 by 20 by 30 initiative will be able to tell you a bit more about that but one of our other priorities at the coalition is to actually be able to scale up the 10 by 20 by 30 initiative and I'll tell you a little bit more about it as well. But we see that we see this as a great vehicle for companies, both retailers and other suppliers and manufacturers to be able to implement the target measure act approach within their own operations but also engage their supply chain partners to do the same. And thirdly, we see the post harvest food losses so all the food losses that happen on the farm level. Immediately after the production of food, we see it as a very important issue that should be addressed by the industry in a collaborative way. And retailers particularly have a very unique position to do quite effective to implement effective strategies to help their suppliers to reduce on farm food losses. So if we zoom in just a little bit more into each of the work streets so first of all, first measurement and reporting as I mentioned, it's quite a key first step for all companies to take to start measuring and then be able to publicly to do so to help companies to do so we have developed a harmonized approach in collaboration with World Resources Institute so WRI and BRAP in the UK. And so now companies have a combination of what is considered food waste, which you see on the left hand side which is in line with the food loss and waste standard and protocol. The standard then is used as a document and a resource that helps companies understand the common methods they need to measure on how can they report what kind of strategies that they can take internally to really get started on that journey. Then in terms of reporting part we have actually harmonized one common reporting template together with WRIP again World Resources Institute target measure act approach that is being led by 20 by 30 initiative. So now this harmonized reporting template is being used by all of these organizations and therefore helps companies report in an aligned way where this data can then be used through multiple platforms and organizations. And then finally to be able to actually show the data that companies report on, we are using the food waste Atlas, which is also a tool and the website that was built for the food loss and waste standard by WRIP. And it also includes not only companies data, but also governments and as you can see overall, there is quite great alignment in the resources and in the items provided to the industry so all of these resources are publicly available on the website and once we do share the slides you will have the links as well if you'd like to access them. So, then jumping into the 10 by 20 to 30 initiative I won't spend too much time here because I think many of you. Did we lose Aliyah Robert. It looks like yes. Okay, so this is how many how many more slides did she have to go. I think I think we're, we're two or three. I'm back. No worries how much time do we have. We have two more minutes. Okay, so. Okay. Would you like to take the internet seems to be a go ahead with the post harvest I think in two minutes. It'll be the best use of time. Sure. So really quickly and apologies for my internet, but finally we want to to also bring that focus to the post harvest losses and just point you to the specific case of produce and the unique place that retailers actually have to engage on this topic so as one other resource that I'd like to point to the CGF has published a paper on the topic of contractual arrangements that exists between retailers and their suppliers specifically for produce. I hope this never happens in a concert because it creates a panic moment but it's part of the game. And it's part of going live right. So part of this type of seminars and I think that we have heard 90% of the story. Perfect. It's fine. I would like to leave the presentation here. If you don't mind. We have heard a problem and I apologize. No, no problem. That happens all the time. Sometimes it can happen to me as well. I would like to say that I'm very impressed by this initiative of the consumer goods forum and forming this type of alliances, which is very important in order to get all the different value chain actors and in this case many retailers and food processors to get them on the same line of action because that's the only way to be effective in reducing food doesn't food waste and after all it's only the value chain actors themselves who can reduce the food doesn't food waste and this type of coordination and guidance that they are being given is crucial in that respect and I'm also very pleased to see that you are using all these protocols and methodologies and tools that have been developed by organizations in the food loss and waste production scene like the World Resources Institute and Rep UK etc so that nobody is going to duplicate the good work that they already have going to reinvent the wheel of the good work that they already have done but just apply it right away where it is needed so that is a good benefit and contribution to the whole process of food loss and waste production globally. I checked the question and answer box at the moment. There is no question but I always have some some question for you anyway. If you don't mind and that is the question is you spoke a lot about the role of collaboration among the industry players in catalyzing the efforts to prevent the reduced food waste. What is the key to creating a multi stakeholder approach which requires alignments efforts and methods but are the strongest drivers of such a collective action. Well I'll go first Aliya if you want. I think purpose is very important and then aligning companies on a specific objective. We could choose one that is watered down and represents the minimum common denominator but we would not be making any favor to our organization or to them. So we need to choose something that is ambitious enough that gets companies excited and we need to provide tools for them so it's not unrealistic. It's something that is achievable. So once you get that and you get the ambition, you can get them together because there are some of these things that Aliya was mentioning on post harvest. None of these companies will solve alone. We're dealing with the major major sector which is the agricultural one unless we go together and send one specific message. The actions will be spread throughout and we will not get anywhere. So I think companies are clear about collective action being the vehicle to solve some of these global issues. And that keeps them purpose and helps us gather them. And yes sometimes it's about herding cats and it's not easy because companies come from different angles. But I think we managed to get them into a common goal and get them to work together which is always in a pre-competitive way of course. But we don't think sustainability is competitive and it's point number one. Aliya any compliment? That was very well said Ignacio and yes I mean I agree at the actual value that companies get from being able to learn from each other from being to share what they're doing is definitely irreplaceable. So I won't take too much time because I know that we're late on the agenda. Thanks Robert. Alright so then any further questions that come or that may come later please don't hesitate to put them still in the question and answer box and we or Ignacio and Aliya will get back to you with a response later on. Then now I would like to introduce our next speaker which is Hande Baltha, Product Safety Executive at Migros, Turkey. And Migros Turkey is also a member of the Consumer Goods Forum. Miss Baltha will speak in more detail about the approach that Migros takes to food waste reduction including collaboration with suppliers under the 10-20-30 initiative. Actions at operational level and efforts to improve consumer awareness. Dear Hande, we are looking forward to your presentation. Thank you. Hello everyone, my name is Hande. I work as Product Safety Executive at Quality and Environment Management Department in Migros. Before I start my shareings I want to say thank you for invitation and this organization. It's really pleasure to be here. Today I would like to start introducing the Migros and I will inform what we do as Migros to prevent food waste. Migros is one of the biggest supermarket chain in Turkey. Our company has 2,419 stores and approximately 40,000 employees in 81 provinces of Turkey. Our annual turnover is approximately 28 billion Turkish liras. With more than 1,500 suppliers in addition to physical stores, Migros also serves in the e-commerce channels. Sustainability is one of the main strategy of our company. With our sustainability practices, Migros is the only food retailer that has been listed in the BIS Sustainability Index successively for 7 years. As I mentioned, sustainability, especially the reduction of food waste, which is under the environmental sustainability, is one of the issues we focus on. As we all know, our natural resources are being depleted rapidly due to population growth and over-consumption. And we also know that one third of food produced using limited resources is thrown away. As Migros, we believe that this problem can be solved in collaboration. Therefore, we believe that the world should act together to reduce food waste. With this point, in Migros, we started to focus on our food waste as an important issue since 2016. Our goal is to reduce food waste by 50% until 2030. We published this goal in our sustainability report. As a retailer, Migros is in the middle of the supply chain. Therefore, as a retailer, our sphere of influence is very wide. Our suppliers are on the backwards of our supply chain. Our consumers are on the upward of our supply chain. We work in our own operations to reduce food waste with the responsibility of our sphere of influence. We work similarly for our suppliers and consumers. We carry out evidence-raising activities for our suppliers and consumers. From now on, I would like to share some of our food waste reduction practices. We are working to reduce food waste in collaboration with our suppliers. In 2020, we participated in the 10x20x30 project that has been carried out by the World Resources Initiative. In this project, 10 retailers are working with their 20 suppliers. As a result of the project, it's aimed to reduce food waste by 50% until 2030. As the first retailer to represent Turkey, we are glad to participate in this project. We are working for reducing food waste with our 23 volunteer suppliers. With this initiative, retailers and suppliers are joining forces. In this way, the sphere of influence expands even more. As MIGROS, we are working to raise awareness to consumers about preventing food waste. According to research, a large amount of food waste occurs on the consumer side in our homes. Therefore, we also focus on this issue. We became the main sponsor of the SAVIO campaign, carried out in collaboration with the Ministry of Agriculture and Forestry and FAO. We support the works of our ministry in this campaign. We use our social media channels to raise awareness among our customers about reducing food waste. In collaboration with the ministry, we prepare a guide for reducing food waste in the retail sector. In this way, we will support other retailer company efforts to reduce food waste. As I mentioned before, food waste is an important issue for us. Reducing food waste is one of the primary strategies for our company. For this purpose, we are working on improvements in our own operations. As all we know, if we can't measure, we can't manage. Based on this, we have been measuring our food waste for six years. We identify the areas that cause the waste and reach the source. We follow these efforts with our annual targets. When we start to focus this issue, we have established food recovery hierarchy in line with our practices within our supply chain. We manage our food waste according to food recovery hierarchy and food loss and waste standards. As in the first step of the food recovery hierarchy, our main target is reducing food waste at the source. We have done two projects for this. First one is automated ordering system. With this system, we aim to put as much product as we can sell on the shelf. In this system, we are using machine learning technologies. It's working like an artificial intelligence and the orders are given automatically with the analyzers conducted with previous order, stock and sales. The second one is discounted sales. We provide discounts in fresh products such as fruit and vegetable, polytree or red meat, which expire date is approaching or the product is ripped. In 2020, we saved 5,000 tons of fresh fruits and beat discounted sales projects. We saved food as much as the turnover of 10 microsjet stores. The second step of the hierarchy is food donation. As micros, we donate foods that don't meet the sales standards visually but maintain their nutritional properties. We conduct this food donation operation through a web-based program. Last year, we donated 1,216 tons of foods and from the beginning of the project, we are supported 6.5 million meals delivered to those in need. The third step of the hierarchy is the use of surplus foods in animal nutrition. Since 2014, we have been carrying out the fresh leftovers to our for-ledged plants project for feeding forests, stray and fresh fruit animals. With this project, we donated 1,120 tons of food in 2020. The fourth step of the hierarchy involves converting non-consumable foods into useful materials for industrial such as biogas and compost. According to this step, we use organic waste from our stores for energy recovery and composting. Last year, we separated 4,225 tons of organic waste and sent it to the biogas plant. 2,458 tons of compost and 425 decometers of biogas were obtained from these weights. Finally, I would like to say that as migros in our ecosystem, which includes our suppliers, employers and customers, we have included the issue of reducing food waste among our main strategies. This at our roadmap, sustainability is at the main topic of all our business. We know that every step taken with responsibility will result in success. As migros, our responsibility is to both society and the world. Thank you. Thank you too, Hander, for this very detailed and to the point presentation of what migros as one of the major retailers is doing in order to reduce food waste, both dealing with the supply side as well as with the buyer side, the consumers, which is of course very important because we all know that in the whole food system most of the food waste occurs at consumption household level and that the retail sector can play a crucial role in order to address that behavior and influence that behavior for the better as well. I would like to say that just one second that we have quite a number of questions also from the previous speaker that we will all assemble them and get them responded online later on as well. Just one question, Hander, for you from the chair, Baumann, and she is asking, does migros report on food loss and waste as part of its ESG in your annual reports? I must confess that I am not quite sure what ESG means, but maybe you know it. Sorry, I couldn't understand ESG. Can you explain what ESG, what do you mean by ESG? Maybe she can read me on email, I can answer after this section. But does migros report on food loss and waste issues in your annual reporting as a business? Yes. What does that look like? Is that a separate chapter? Is that very important for the business stakeholders? Is that a requirement from the sector or from the government? Yes. Sorry, I'll check it. It's not an obligation. We want our mission and we want it not for the legislation, it's not an obligation. It's just our mission to work and to society. Okay, that is very clear. Thank you very much again, Hander. And now we are going to move on to the next speaker. Thank you too. Also representing the retail sector, which is Mr. Raphael Velmer, co-founder and CEO of Surplus, which is a chain of grocery stores and online marketplace that sells expired, mislabeled and oddly shaped foods at discounted prices. So let's find out more about the new business model that Surplus is built on. I pass the floor to you, Raphael. Thank you. Hello everyone, I hope you can hear me. Yes, you are loud and clear. Thank you. Thank you, Robert and your entire team and all the previous speakers. I am also very blessed and thankful that so many people are also joining online. There are hundreds of people from all over the world. And I believe we can only tackle this big or one of the biggest challenges which we face as humanity together. So yeah, thank you all for what you're doing, for the ones who spoke and for the ones who are there in front of their machines, which help us to connect and to share our wisdom to tackle the most important issues together. Yeah, my name is Raphael Velmer. I'm from Berlin. I'm 37 years on this planet already and I stumbled first about the problem that we are actually facing. I don't have a presentation because I think there are so many presentations going on online always that I thought it's nicer if I speak like roughly 10 minutes and then we still have some time for Q&A and since we are behind schedule, maybe the question part will be shorter. So first of all, when I was like six, seven, I discovered, yeah, there are people who are actually starving and they're dying because they don't have enough food to eat. And that really made me think and then in school, nobody told me that we are wasting 50% of food in Europe of what we are importing and what we are producing. Nobody in university told me about all this food loss and food waste and I stumbled actually about food waste on YouTube. I was seeing some people dumpster diving in the bins and I was like, wow, that's crazy. They go into the bins and take food out. But who is throwing food away which is still edible and it was something which I couldn't imagine and nobody told me about it. So I was really very curious and started in the Netherlands in 2009 to become a dumpster diver myself. I went through all this trashes, went to the market stands, bakeries in the evening, etc. So yeah, I started to become a food saver and I was very happy to join this movement because I thought there are people all over the world who are doing dumpster diving and their initiatives and there are all these wonderful food banks tackling food waste on big scale already. But I was like, wow, how such an important topic that we could all feed all hungry people at least three times over with what we are throwing away and it's also an environmental issue. How is nobody really taking care of it and nobody aware of it. And I started a moneyless journey from the Netherlands all the way through Europe, Africa, crossing the Atlantic Ocean on a sailing boat without money. We came to Mexico to discover that actually food waste is a global topic, a global problem. It's not one or not half of food which is wasted on a global scale, only one third, but only one third is already way too much. And so I started in 2012 with a food sharing initiative here in Berlin, where we save the food which the normal food banks were not collecting. So because it was not the right time, it was too expired, sometimes it's too little, too complicated, etc. So there are many reasons and the food banks in Germany and many other countries are well organized, but there are many things which they cannot actually tackle. And then this movement spread it out all over Germany, Austria and Switzerland. Today we have 10,000 points of collecting food which otherwise would have been wasted. We're working with all the big supermarket chains, but also market stands, etc. And food sharing really is flourishing. We have saved already 50 million kilograms of food and every day thousands of people are picking up more and more food and distributing it. This works all food sharing without money and is fantastic, also awareness, machine kind of. We had millions of people reached also through the media was this covering the food sharing movement was quite fantastic. And then we saw that the food waste is happening actually and on every supermarket on every producer level. So on all levels where there is food touched, there's food loss. And I was living five and a half years without money, not accepting, not spending money to raise awareness like greater, not so successful. But we have some problems here and one of the biggest issues is actually the food waste problem. And I decided to kids until then with my wife, which were burying me, which was not always easy because it was very dramatic to raise the maximum attention to this problem. And then I decided why not do something where everyone can become easily part of the solution through an online shop or through our retail stores. And then in 2017, we started through a crowdfunding campaign and we opened our first store in Berlin. It was the first of this kind in the capital of Germany. So it was very, very beautiful to see how the people enjoyed it, how they loved it, how the media enjoyed it. And because food waste is often a topic, which is very sad and it's something very brutal. What we are doing with our earth, with other people who would need this food and we are feeding it to animals or landfill or just wasting it or leaving it on the fields. And so to see, okay, wow, there's a solution which creates positive emotions and people are feeling good of eating food, which is shortly before the expiration date already expired. So what is actually surplus? Surplus is an impact startup, which has today 150 people. We have five stores and we have an online shop reaching all over Germany so people can easily become part of the solution from home. And we are creating a win-win-win solution, first of all for the environment, for our clients, but also for the producers, for the wholesalers, retailers. We are not picking up food from actual supermarkets, only from the central warehouses from them, because the food banks have for sure they come first and we only take what they cannot take or don't want to take. And yeah, we have today 5 million kilograms of food saved in the last four years and we've created a lot of noise, a lot of awareness and we really see how this topic is rising, rising, rising and more and more. That's why I'm also so fascinated to see all these initiatives and pushing the whole, the forum, the Ignacio, thank you for your commitment and Alia, to pushing the whole industry forward. This is also what surplus is, it's not only a business helping the environment, the customers and the stores or the companies who deal with food, but also to push the whole industry forward. And to make examples that actually food waste is one of the biggest problems, but we can only solve it together and there to show positive examples how also employer branding and CSR and the SDGs from the United Nations, this all comes together. And I think there's still too much or not so much awareness actually how big this food waste problem is because most people think yeah, the supermarkets are wasting but that actually most of food is wasted before the food is coming to the supermarkets where we are saving it and then controlling it and it's allowed in Europe and most countries in the world to sell it even after the expiration date because the expiration date, the best before date has nothing to do if the food is still edible or not. It's just a date and normally the producers are putting a date with a lot of buffer time when it's actually going close to getting bad. But we have products which are months, some after years, even still good after the best before date expired. And yeah, so do we need to raise awareness for this topic and say, yeah, the producers can change today they can use their products to communicate about this problem supermarkets have a huge responsibility therefore thanks for me gross as well to use this platform millions of people going into the stores buying and we can create awareness. So it's allowed to sell expand food which is expired, but it's not even necessary just need to address this topic because 50% of food waste is happening at home, at least in Germany and most European countries. So it's really an awareness topic. And we are very glad that people are shopping saving food from home and feeling part of the solution talking about so every box which people are buying. We are donating as well. One meal in Africa together with wealth hunger helper and an eight organization here in Germany, but every box which is arriving at the people's home is also attention gather for the friends for families for for neighbors and people are talking about this problem by talking about it as a solution you can do something about it and I think this is the most important that's why I'm so thankful for everybody who is who is present here today. Yes, we can solve this problem of food waste surplus is a very small part of the solution, but was a big ripple effect because we reached so many more people and created a lot of awareness and they are reducing all their food waste at home, or maybe pushing their employee and their company towards more goals to address 50% of food waste reduction until 2030 and really make actionable plans and also to put some money on this topic. And therefore, yeah, very very thankful for all of you and together we will fix it and create a world where there's less food wasted and there's more food appreciation and the best before date is invented 33 years 38 years ago in Germany, depending on other countries but we need to create again this awareness that we have a nose where we can smell we have our eyes where we can see and look and we have our mouse and even if products are bad at home or something. We can just try them and we will not die. You know, trying means put some food in your mouse taste if this yogurt even if it's three months expired in your mouth and check it out and then you can spit it out if it's bad but Greenpeace made some research that even your words prevail more than eight months after the best before you won't be afraid of trying things which are expired and yeah, let's say food together and now if there are some questions and I'm happy to answer them. Thank you for your attention. Thank you very much as well. This was extremely refreshing and it's always recognized as invaluable that this type of initiative of yours which is to a large extent idealistically driven is taking the scene and doing meaningful things and in that it doesn't even matter so much whether you manage to save five thousand five million or 15 million tons of food. The act in its own is bringing the issue and the the the an acceptability of food waste on the agenda and will gradually bit by bit but irreversibly change people's attitudes. For example, 20 years ago in a restaurant I would feel embarrassed to take home what I didn't finish on my plate because it looks like you are stingy or so and that's why people call it doggie bag to pretend to give it to the dog which is not true of course. But no I'm embarrassed if I am not sticking home what is left on my plate and that is valid for in the last much bigger extent of the consumers worldwide and therefore that this is extremely important, this type of initiatives. I would like to ask you one question. Just a second please. Just a practical question in your in operating your business activities. What is the role and the responsibility or maybe even the legal responsibility of surplus to safeguard food quality and food safety. Thank you Robert for your comment before I answer the question just want to say yeah for sure it's very important as well we are not profitable yet but we are raising money and we raise already some millions and there are other startups around the world who raised already 100 of millions for this topic. And it is also important to show that sustainable startup sustainable companies can also be economically successful, because this creates also more people who are copying it and doing it somewhere else in the world so I think it's this win win win situation which we're creating which is as well for the investors when at one point need to get a return back. And yeah for your question the legal responsibility is in Germany. Everyone can sell products which are expired from the best before date there's another date which is for mince meat for example and fresh fish etc so that this is a hard deadline and you're not allowed to sell it. But all stores are allowed to sell 99% of the products which have this best before date. But the consequences that the store if it would be me gross then me gross is responsible for the food. So let's say Nestle producing a food. The pasta and they give it 24 months of expiration date. And then the best before date is expired the pasta is for sure still good for at least two years maybe 10 or 20. But then me gross is selling it and me grow would take the responsibility from Nestle. So the company who is selling the products into the market. They are actually the ones who are taking the responsibility how we are dealing with it first we have for sure an insurance but we saved already 5 million kilograms of expired or often expired food. And we have a very high quality standard we have a good team of people who studied this and who know food. When it's coming close to the best before date or even expired and what we do before we push a product into our boxes or into the stores. People can actually buy it or get it shipped home and we control the food if it's still edible and not only in this moment but we anticipate as well if it's still good for one month or rather three months or only two weeks. If a product is only we see like OK the quality is still good but we feel there is loss in quality. Then we either donated or we really sell it very cheap to get it very quickly out to the people. And this is something what actually all other stores can do our other legal responsibility is and this is what all stores can as well do. Or need to do when they do this to have a sign at the product that the product is expired when it is expired because otherwise you are misinforming the clients. They are paying a price and they don't know that the food is already expired with there's nothing to do like I said with the you can still consume it. But these are the responsibilities which come along selling products which are expired. All right. Yeah. I mean this this confirms again that although your initiative has arisen from an idealistic point of view probably with some volunteers working you have really developed it into a very professional business. And at the same time not losing sight of the idealistic goal that you are pursuing. And this is I think indeed the only way to do it well and to do it in a sustainable way. So I'll thank you again. If more questions come up you will find them in the question answer box and otherwise we will forward them to you later. You can we can still address it if required. Thanks again. I am. You are moving on the demonstration of two very interesting technological solutions to food waste reduction in retail. And we will start with a presentation by Mr. Marco stickers CEO and founder of one third offering a set of tools to instantly predict fresh produce shelf life and connect businesses at all stages of the supply chain. Okay, Marco, please go ahead. Hey, can you hear me. Yes, we can hear you. Right. My screen is. I think I'm back right. Well, you're not sharing a screen at the moment. Okay, okay, there we go. Sorry, my computer somehow froze, but hopefully I can get started without any technical issues afterwards. As at the end of today we are a technical company so I was very pleased to hear the inspiring story of Raphael and hopefully we are very happy that we can tell a bit about the piece of the puzzle. We want to contribute to addressing this challenge and in the food waste. Great to hear all the solutions mentioned today. And we all need that because there is not really one magic bill to solve everything. One third is a Dutch startup, and we're actually a spin off of a large corporate called Alma food to 50 company in the UK. We started in 2018 of the customers asked us about better quality monitoring tools and in 2019 we were as an internal startup testing in the field. And in 2020 we decided to spin off, which gave us the freedom to accelerate our development, but also get external funding which we did get last March, we're currently 10 people and growing. So one third of food is still wasted, as we talked about today, but 40% of that is regarding fresh produce. And if you want to get an idea of the scale of this $1 trillion issue, imagine the area the size of China, we only produce food there. And after half a thing you're throwing it all away. That's still what we do year on year on year. And obviously that has huge impact on our planet and resources as we all know. The good news though is the awareness is increasing. We have the webinar today, but also on national level, a lot is happening. For example, we're from the Netherlands and in the Netherlands. There's an industrial consortium called Sam Keven Food Supply Spilling which translates as together against food waste and they're spending a lot of time targeting consumers as we all know that's where most of the waste is still happening. And the good news is they announced this year that the trend at consumers continue to degrade 34 kilograms per person in 2019, down 29% from 2010. That's almost a third, still a lot, 34 kilos. And as mentioned before, it's important that we monitor these numbers. We're progressing, but it's only 3078 days until it's 2030. So we need to get moving. We all like our produce as fresh as possible, but freshness or shelf life actually varies a lot. If you look at shelf life at the grower, it's determined by many, many factors during the growth life. For example, the time of the season, the weather, what type of food use it is, how it's grown, but also during transport, it's influenced by temperature fluctuations, humidity, etc. And obviously how the produce is treated comes start to finish. So how it's treated in the stores or even at home by consumers. You know, we all know we'd like to pinch that avocado to test for its ripeness, which doesn't do the shelf life any good. We found out that shelf life is actually a big unknown factor in the supply chain. It can only be determined in hindsight currently. So when produce is harvested, the clock starts ticking, but we just don't know for how long. And that's a big issue. But what if we do know shelf life at each stage of the supply chain? How would that help us make better decisions? Let's take a simple example. We follow three trucks of tomatoes from the grower to the DC to the consumer and eventually to the fridge. The first batch of a tomato we've measured and it's predicted to have 13 days left of shelf life. This is much better than the spec of typically eight and it's safe to decide to export these abroad after a nine days journey to the DC all the way to the consumer. They still have four days of consumption. Suppose a second truck has measured shelf life of 10 days. This is still nicely in spec and the local retailer will be very happy to receive that and sell it to their customers. However, a third truck comes in and only they have five days of shelf life. Well, we can still use that for example to process these tomatoes for sellers, or if we're not able to do that, provide those to companies like surplus. This way the consumer can still enjoy them. In all these scenarios, all the consumers had ample time to really enjoy those tomatoes because we knew how much time we had. But if we would have sent that last batch for export, the batch would have been wasted and the supply would not get paid. One third has developed a method to predict shelf life of fresh produce. We're using an optical scanner together with AI algorithms and a smart QMS platform. Our background is really an optical sensors and we've developed a unique optical technique to get better information from what's going on inside the product. The product can look good on the outside, but it doesn't tell the whole story. So typically, people have been measuring chemical compounds in their labs. So even as they are using optical sensors, they still tend to calibrate to those. However, we think it's much more interesting to know how the product developed over its lifetime, because this can tell us the real quality and also where in the life cycle the product is. If you translate this to what consumers really care about, it's what we call holistic parameters. So real shelf life, not best before dates, and also taste and even nutrition. That's the type of information we want to provide to our customers. Inside this unique information, we also monitor using a smartphone camera or other visual quality aspects like color, weight, size, etc. As we do understand that's important. This way, the user gets the total quality picture, both internal and externally. All the data is then saved to the cloud and our QMS dashboards can give the customer a digital overview of the quality information. And they can sync this to their local logistics systems to our API to take real direct and real-time actions. So let's see how this product moves from a grower to a consumer and what value we can provide in each stage of the supply chain. Having a real-time quality parameter for growth is very powerful as it allows them to guarantee quality to their end customers, which are the retailers. But also this information, as it's becoming available immediately, they can use this feedback to optimize their current growing conditions resulting in better quality, which obviously eventually means less issues further down the supply chain. If we move to the distributors and wholesalers, the DC is where everything comes together. So there are lots of opportunities there, but there's also little time, things move very fast. We showed in a previous slide about the tomato trucks, how dynamic routing can make sure that the right product gets to the right place at the right time. Having the ability to check and steer products in real-time means they'll be able to better anticipate with the different specific specifications from their customers. This is a great differentiator in a very competitive market. So what about retail? At the retail stores, shelf life is most critical as the products are aging most there. So bad products will really show themselves. On top of that, you still want to be able to guarantee consumers some time to store and consume. Employees can use our easy to use scanner to their daily quality rounds at the fresh produce section and they'll be able to know whether the product is still okay and it has a few days for selling and they can leave it there or whether it gets critical. Then the store can take actions by for example implementing dynamic pricing strategies. Thomas of Wasteless will tell you how to do this or when needed they can send food to the food bank as long as we don't have to discard the products. Also retailers can use this accurate information to educate and inform consumers while they are shopping and better plan their meals. Let's give you a real time of real life example. We implemented our system together with a major Dutch retailer and we tested plum tomatoes for over a whole Dutch season. We were able, we were shown that we were able to match the inspector's assessment, but we did it 10 days before the day-to-day. We identified the batches which were below spec and they had a total commercial value of 67,000 euros. If you extra played that to all the tomatoes they are selling, this would add up to a half a million euros in savings. If you then extra played this to all fresh produce, the opportunity for the customer can be multimillion euros per year. And based on our pricing model where a consumer pays a monthly fee per produce, their ROI can be as big as 900%. Our challenge is of course that we need to know how produce changes over the life cycle. That's a lot of work and we're working together with our early adopter customers to prioritize the different producers we support. Right now we have databases for tomatoes, strawberries and avocados and we can be running live in the field with them within two months. As we need at least a season of data, we love to work with pilot customers to extend our database. So if you are interested in this, please contact us and we can work together on this and get it live as quickly as possible and start making an impact. Knowing shelf life is important to take dynamic decisions in the supply chain. One third of food's wasted. That's why we are called one third. But if we work together successfully in reducing food waste, what will we be called in the future? Thank you so much for your time and attention and love to take some questions if we have time. Robert. Yes, thank you too. I can see that your initiative is of a highly advanced technology and therefore also very courageous to put it on the market and start implementing it. And I hope that it will definitely attract many users and I can also recognize with interest how you referred to the previous speaker and the application of your technology and as well as the following speakers. Yeah, so because this illustrates very well that all the things that we present here, they are clearly connected and they complement each other in order to get a complete action to reduce food waste. Absolutely. And indeed I hope that in the near future we can invite you again under a different name like 6 or something like that. That would be great. I have one question for you. So what are the main barriers or obstacles that you face to adopt innovations by the industry? Would it be correct to say that business at large is now ready to take this type of innovative technology on? Yeah. Well, it's, as I said, it's large undertaking to have these databases of all producers available. So, you know, we go by this step by step looking to get with our customers know what are the, you know, let's call it low hanging fruit. And so we really need to buy in from our customers in an early stage. So pilots integration, we see that for example, it departments need to be involved to to automatically exchange data from our database to theirs and they're very busy. So it needs to be given priority basically. However, what we do see and you saw it with me cross but you actually see it with a lot of the larger retailers that they all have food waste in their KPIs and they're looking for tools to help them get there. And so retailers are serious about these kinds of innovations and they're very open to start this conversation. So yes, I do think the times now from our side, the technology is ready for it. And I think our customers are ready to adopt some innovative changes. But as you said, it's not, you know, one solution fits all it needs to be a collaboration of different actors and you know, most of the speakers today we already know and talk to and lots of other startups out there also trying to make a difference. Okay, thank you again, Marco. That brings us now to the, to the loudspeaker of this morning, which is going to present another innovative tool that you're going to showcase and which will be very complimentary to the to the whole scene. So we're going to listen to Mr. Thomas Pascualini, Vice President of Global Operations at Wasteless, which is in dynamic pricing software. Thomas, we look forward to hear about your solutions by Wasteless. Thank you. Thank you, Robert. Hi, everyone. So first of all, thank you very much for the invitation. It's great for us and very inspiring to be sharing with you what we do and on our tiny bit of effort we're doing to fix the food system and trying to scope to cope with this global issue of food waste. So by now you should probably be pretty much experts of numbers and statistics about this problem. So I will show my screen. See, so are you seeing my screen? Yes. Great. Okay, a bit about myself. I'm 31 years old. I'm from Argentina. I have been working and learning about technology and how it improves the life in many ways. I worked in Silicon Valley, I worked in South Korea, places where innovation is central. And when I was 27, I was pretty much, I didn't understand why the food system was so traditional and why retailers were so trying to leg back on all these kind of technologies to fix a problem that should be addressed in different ways. Of course it's something very complex, but that's when I joined Wasteless. And since then we have been working a lot in trying to figure out the best way to, and a different way to deal with this issue of food waste. Okay, so we are a global team of engineers and scientists that use AI and know about AI, and we are trying to translate that into solution for supermarkets. So, of course we already know that one third of the food produced in the world is never eaten. And when we see how this waste goes, we see that supermarkets and consumer facing businesses play a huge role in it. Okay. This is not only bad for the planet and the impact it has on greenhouse gases and all the problems it has, but also for retailers that usually throw away up to 8% of perfectly edible food, concentrated mostly on the perishable and fresh categories such as poultry, meat, prepared food, fish, etc. Okay, and when we see the cost of this, and who is to blame about this, we see that expiration dates have a huge role. Okay. We as consumers tend to always choose the product with the longer expiration date, even when we know our intention is to consume it within a day or two. So there is no rational incentive to choose a product with a shorter date, as the prices are usually the same. The solution to this problem is waste. So waste allows supermarkets to price and sell products based on their freshness. We use AI to continually monitor the shelf and deliver the best markdown for each expiration date, depending on the risk of each item of being wasted. So consumers are rewarded to make a sustainable purchase, helping retailers minimize their loss. Okay, so a bit of how this work. First of all, traditional barcodes are replaced by dating able barcodes to include the expiration date so that checkouts can later recognize the expiration of each item. Then the point of sale interacts with our pricing engine, while consumers are able to see these eventual discounts with electronic shelf labels that dynamically and automatically change the price depending on our pricing engine. So of course we know that only channel channelities is something very important and e-commerce is booming, especially now in COVID ages, where people are kind of locked down in their home. So we have always since the beginning thought about this and pre-integrated with also e-commerce platforms, mobile apps, delivery apps and donating apps so that we can all create a platform that can work seamlessly in any channel that a retailer operates. The technology behind Waistless uses machine learning methods to track sales, sales patterns, taking into account multiple factors such as supply, demand, time of the day, or elasticity of customers towards freshness. And the algorithm gets this information together with historical data and determines for each expiration date when and by how much to apply a discount, learning and improving the performance as time goes by. Okay, now the good news is that it actually works. For example, in Spain and Italy, stores were able to reduce up to 40% of Waist, while substantially increasing their revenues and product margins. These are examples of some stores we have implemented our solution. We have four patents application and two is granted. And we say to be the only one that use expiration dates and AI to prevent waste from happening in the first place, while other players are following a more traditional and reactive approach to solve this issue. How we charge? We usually charge retailers and initial setup fee per store that depends on the number of stores and the size and the number of skews that they are intending to track. And then we also charge a monthly fee per store per skew per month for all these products that we usually track. Our strategy to accelerate adoption of our technology has been pre integrating with the biggest point of sale companies, while building an ecosystem of system integrators and key retail players. And we are also very proud to announce our upcoming project with Metro, which is one of the largest retailers in Europe that will go live in 40 stores, hopefully very soon. Well, this is our global team of engineers and software developers, we have worked in different acquired big data analytics in the past. Okay, so this is basically a win-win solution. So we tried to offer a not only a way from for supermarkets to increase their sales but also to generate awareness and to save money to consumers while making a positive impact on their plan. So please feel free to reach me at this email and of course, more than happy to answer any questions that you may have. Thank you, Thomas. This is again very interesting and it combines indeed very well with the previous speaker. So if I look at the questions, one question I have is, how easy would it be for a retail store to integrate the wasteless solution and could you also indicate then what you dare to give an indication of how much savings, financial savings a retail that could expect from using it in percentage. Great. Thanks for the question, Robert. So yes, it should be very easy. We have thought about it and how to make this as easy as possible because we know that technology could be a barrier in terms of time and speed of adoption for retailers. So we thought and all our architecture is designed to make it easy and the more like plug and play as possible. It should take between days or sometimes some weeks but not more than that. And of course, as I said, we have already pre integrated with the mayor point of sale companies in order to speed up this integration time and be able to to launch as fast as possible. Okay, as regards the financial savings, the interesting part about ways is that, of course, this is an investment but it shouldn't be that supermarkets have to pay or will see an impact on their numbers. In fact, they increase sales for saving food and this is the sustainable model we know that should be the one that excels. So typically a supermarkets would see an increase between five to 40% in revenues and this is not only because they are selling food that would have otherwise been wasted but also because dynamic pricing itself has a very powerful impact in how people shop and it increases sales maybe because consumers would purchase a product that otherwise if it weren't on a discount they wouldn't have bought it. And so, and also because of because we know that consumers are also looking forward to to to shop at places where sustainability is core. And of course customer loyalty comes a lot with with our kind of products that generates awareness and help consumers be part of the mission of reducing waste. Okay. Yes, thank you. Thank you again. I think this brings us to the end of our two hours webinar. And an interesting mix of concrete wholesale and retail operations, as well as more alternative ways of operating the retail sector with regards to online. And the retailing of food which is for the for the for the food banks and for alternative sources, and we had a few very interesting innovative technologies that could support all these retail operations in order to reduce less to reduce food waste. So, and there's not much more to say then then apart from that I would like to thank all the speakers who have been contributing to this and I hope that we stay in touch and that also from the audience you get more feedback by by email or through our channels which we will be happy then to share with you so that you can keep the discussion alive and that you can proceed in order in our quest to reduce food doesn't food based all over the world. And especially in our region where we are operating at the moment. The, the next webinar, Oxana, I think will be organized in September, and that will address. Remind me is the work or the consumers. For the sector and then consumers in November, October, November. And then still another one, especially dedicated to certain topic. We are considering having one on the technologies because there are so many of them and the interesting solutions but recovery redistribution, recovery redistribution, including yes. Okay, so most people they now go on some, some break in August. So I think you're all very much also all the many attendance in the audience to work over 250. And that means that these webinars definitely fulfill and high needs and high and have a high interest. So I wish everybody and a pleasant end of the day and a pleasant month of August. And hopefully in September we all can get back and the old situation with the corona pandemic has further east down to bring our lives back to normal and we can continue to to resume and food and waste less. Thank you again, and have a nice day. Bye bye. Thanks everybody. Thank you. Have a great day. Bye bye. Thank you. Thank you to all. Bye bye. Bye. Have a lovely summer. You too. You too. Enjoy.