 Participants and thank you all for joining us today on the first session of the regional impact webinar that we organize as part of FAO's food loss and waste reduction program in Europe and Central Asia. My name is Thomas Condeal. I'm a project manager at the International Food Waste Coalition which has the pleasure to work in partnership with FAO Office for Europe and Central Asia on Food Waste Reduction Projects. During the previous webinar, we explored the ways to reduce food losses during harvest and post harvest operation and prevent food waste during food processes and packaging stages as well as in wholesale and retail sectors. However, as much as 26% of all food waste is generated in food service dispatches for food waste and food losses, in this regard restaurants, catering and hospitality enterprises have a vital role to play in reducing food waste and contributing to the achievement of SDG 12.3 and due to the great diversity in the services that the hotel restaurant and catering operators provide and the type of organizations involved in intervention vary and may include the introduction of appropriate technologies and practices, improvement of infrastructures and skills and promotion of sustainable choices by consumers through awareness raising campaigns for example. So today together with our speakers, we will look into the sector-specific practices and actions that are undertaken to tackle the issue in food service and hospitality sector specifically. We look forward to learn more about these and do hope that the presented examples and cases will inspire a transformation action at your level. Before starting, please take a note of some technical information on the arrangement for the meeting in order to facilitate interaction. You have the possibility to get a translation from English to Russian and from English to Turkish interpretation throughout the webinar. So for that you can switch language by clicking in the small globe icon at the bottom menu of your screen. We welcome your question and comments in writing for this. Please use the Q&A box at the bottom of your screens. Please do not use the chat for this purpose. Also, please indicate your name and the name of the speakers that you question is addressed to. And then the webinar is being recorded and broadcasted on YouTube. So with this quick introduction now, with great pleasure, I would like to introduce the first speaker who is Marie-Odren, Director General at the Autrec, the Umbrella Association of Hotels, Restaurants and Cafes in Europe. Mrs. Odren will speak about the ways that the association supports its members to improve the existing practices for reducing food waste and will share example of action taken by the members. So, dear Marie, the floor is yours, everything, if everything is all right for you. Thank you. Thank you very much, Thomas, and good morning to all. I will start of sharing my screen. I hope everyone can see. So, really, thank you very much for inviting us at Autrec to join this session and this discussion. It's, of course, a very important topic for us. And I really also look forward to learn from other speakers and participants how we can collaborate on this issue. About some information about Autrec, which is a Brussels-based trade organization. So, we indeed represent hotel, restaurants, bars and cafes in Europe. We are, well, actually, we will be from 1st of January next year, 46th National Association. So, this National Association represents either the full hospitality sector, or some will work with hotels and others will work with restaurants and bars. We are represented in 34 countries. So, for example, we have most of the EU member states, but we also have members in Turkey, recently in Ukraine, in Georgia, in Azerbaijan, in Norway, so that's very interesting, of course, for us to have this widespread membership. A bit of background on the hospitality industry. And let's say, my caveat, which is the big elephant in the room for us these days, is the impact on the COVID pandemic, which has been extremely hard on the hospitality sector. But let's say, prior to COVID, the sector in Europe is about 2 million companies, very diverse in size and in location. And the vast majority, over 90%, are really micro-enterprise. Hospitality, of course, is one of the largest employer in Europe, with about 12 million jobs there. And you have very different, again, type of jobs. But what is interesting and what has been important is over 20% of the workforce was aged under 25. So, we have a lot of young people working in the hospitality sector. It's, of course, a very important pillar, and the economy was about 5% of GDP. And if you account with tourism, because I think it's a very important part of tourism, tourism represents Europe 10% of the GDP. So, that's a very important sector in terms of the job, which generates the economy and also, of course, the impact on other sectors. So, I mean, it's, of course, very important to discuss food waste. And maybe I should have also, of course, put first that we are committed in a trek with our members to the United Nations goal and the goal of the European Union to have half food lost and food waste by 2030. So, it's a clear commitment from the European hospitality industry. This is an area where we've been committed to work for the past couple of years, and we want to continue. So, our activities, and I maybe provide some details, is around, of course, what we can do to raise awareness within Otrex. So, a couple of years ago, we had issued guidelines and recommendation to on food waste, on food donation for hospitality businesses. So, that's very important, because we have various pillar, of course, in the old food waste for hospitality. And, of course, we are very active at Otrex by being a member, and we have renewed our membership of the EU platform on food loss and food waste, which is, of course, extremely important action at EU level. So, and there are also the activities of our members, which really are diverse, but also there is no one-size-fits-all approach. So, every country has its own approach and its way to work. So, how they can collaborate, of course, with public authorities and stakeholders. And some of them have developed their own manuals and guidelines, and it is based, often, on the EU recommendation. And they, of course, do exchange best practices through Otrex, but also other platforms. Maybe one data, because I heard you mentioned 26% in the EU, food services were the contribution, it was about 12% of, representing 12% of the total food waste. But that's the big family of food services. So, obviously, for hospitality, it's a smaller share of this percentage, but nevertheless, it's an important share, and we have to work on this. So, maybe just to remind the context to everybody, but I think here all the speakers and contributed know very well that were the recommendation for action, for hospitality and food service that were agreed at EU level, and that's something Otrex has contributed to. So, we were part of this drafting and discussion around the recommendation for approach. And, of course, I think it's very important in terms of increase the knowledge and the capacity building that's clear, and here we all have a role to play at our different level. Make sure and motivate business that it's becoming part of daily operation. Of course, there is a very increased level of knowledge of food waste, and why for the environment, for the people, and for the economy of the business, it's important to reduce. But of course, we have to work to make sure it's part of the daily operation. There was also a call to look at the logistical challenges, because, of course, you have different types of waste and lost in hospitality and food service. And, of course, I mean, some of these small, these are small portions, so how we can adjust to the different realities, setting KPIs, and of course, the consumer expectation and behavior are play a very important role. And I'm sure we'll discuss that. And that's, of course, a very important aspect. So what have been the main challenges for in terms of the different pillar, because the way we work at Otrec under the EU platform, there were different subgroups on measuring food waste, the donation, and also how we can promote the consumer behavior and how we can develop that. So on the food measurement, clearly that is a challenging issue, in particular also for SMEs, where they really need support, and how you measure, but also to develop the skills. And I think that's really important to work also with training organization, not just the business, but also all the stakeholders, and also how you look at the space in the small restaurants or a bar. Food donation is something we've done a lot. And also at the beginning of COVID, there was a lot of action at different national members were taking action on food donation. But here again, it's a challenge in terms of the food, the safety, and also the smaller portion. So I was asked maybe to present some initiatives. And I think I've just taken a few, but there are more and more. Our role in Otrec, of course, is to collect regularly about those initiatives, and make sure our members exchange about what works, what doesn't, didn't work. So there is in Austria this big commitment from all the value chains to work on and, you know, reduce food waste. And it was an initiative under the remit of the Federal Ministry for Sustainability and Tourism. What is interesting, I find in this, that it involves many authorities and the business and different level of government, and also consumer organizations. So really trying to have another view and working together. So there was, for example, different priorities that have been set in a collaborative manner by the different, you know, under this remit. It's important also, of course, to have regular publication, assess the implementation and provide data about the impact. I know, for example, that, and they had also, for example, decided on the food fact, which is a voluntary agreement. I think what is important is particularly in the world of SMEs is that it's addressed to the, you know, to the local culture and really to the needs it's tailor made and it's voluntary. We strongly believe in a threat that, you know, incentivize the SMEs supporting them, but also not necessarily put, you know, legislative, too strong legislative KPIs and requirements, but really trying to work on voluntary commitments and measures and indication, because it's important also to make sure we don't penalize those companies which are already doing a lot to reduce the food waste. The other initiative I think that was interesting is really our member in Belgium, Region of Flanders, which was launched this campaign to add restaurants to reduce their food waste. And they had developed really practical information for the business, because of course it's important to have general approach on food waste, but it's also important to develop practical information that are really making sure they can, it can be part of their daily operation and how you work in the restaurant. So this campaign there is a website and it was a really practical checklist with tips about how to reduce and also there was the possibility to, for chefs to sign a charter where they show and they express their commitment. And I think this approach was really interesting in Belgium. So I'll finish a bit and I look forward really to questions and discussion, what we think are very important. So it's really, we would strongly encourage and want to take part to this exchange of best practice and certainly as a member of the EU platform, it's an excellent opportunity to continue. We also believe it's important not only to have that at EU regional level, but also have similar initiatives and commitments at national level. That's also very important. Again, and I think there will be further discussion today on what can be easy tool and method to measure food waste, because again, it's a very, a business very fragmented with very small companies, of course, there are larger groups, but most of the restaurants and bars, cafes and also hotels are very small. And we have been always calling for dedicated support to SMEs because, and I have to say now if you see the situation facing the hospitality sector in the coming years with the impact of COVID, we will need a lot of support also to try to make our transition to the future. Because a lot of the investment that are necessary in terms of sustainability, digitalization, improving our, you know, some of the working methodology, unfortunately, everything has been a bit held back and will be challenging because of the COVID impact. So I'll stop there and look forward to questions and further discussion. Thank you to everybody. Thank you very much, Marie, for your presentation and for keeping the time perfectly correct. It has been very interesting to get your insight, because you are in the, really in the middle with all these actors and the different sectors of this food service. So let me now open the Q&A session. First, I think an important question. If we have to come back on the impact of the COVID on the sector, what would you say? Do you think it has been complicated for the actors to maintain a high level of ambition on food waste reduction or at the opposite, do you think that food waste reduction was also necessary to cut costs in this very difficult period financially for the sector? Now, it's a very good question, Thomas. And unfortunately, we are still operating on the restriction and COVID. So we see the crisis is far from being beyond us. Of course, it has been, I think, an important moment for many establishments that were closed. Unfortunately, during that time to look at some possibility for training, improving, of course, their business model. And as you say, probably also considering how they're going to be able to continue to break even and survive. So they have to take into consideration many aspects in terms of their supply. One of the challenges we also are facing now, like many other sectors, but it's quite difficult in the hospitality and food service is the labor shortage. So we are really, we are struggling to find the workforce. And that will be important to make sure they are trained and well trained and well equipped. Where I'm a bit more concerned is more where you need to make significant investment. But you're right that certainly food waste is perceived as important in also the business balance and how they can manage to go through the crisis in terms of their cost. And you also insisted on the fact that voluntary agreement and collaboration at sectorial level was very effective. Do you think that these collaborations should target specific issues like, for example, food waste measurement instead of, I don't know, portion size or working with suppliers? So do you think they should organize a list with priorities or do you think they should address everything to get rich exchanges? What I find, and again, it's my broad experience in no trek or quest. I haven't focused necessarily just on food waste, but what I find is that this sense that when you have this approach that you put together all the different actors and you try to work on what is more important and maybe culturally, you know, I think, for example, for example on the doggy bags in some cultural, it's very easy and it's something that people would understand. In other countries, it's a bit less in the culture, in the understanding. So maybe it's something, for example, in Italy, our member has developed a very nice program that they were trying to roll out with restaurants on doggy bags, which is, I think, without offending it's not necessarily something that was in the culture in the country. So, you know, by really, like in Austria and in other places, setting together the priorities and what makes more sense, also from the consumer, I think is the right approach, then trying to have the same solution for everybody. Thank you very much for everything, the presentation and the extra information you gave us. I would like now to welcome our next speaker who is Tulei Ozil, head of quality assurance at Metro in Turkey. So Mrs. Ozil will present the sectoral guidelines that Metro in Turkey developed in collaboration with the Ministry of Agriculture and Forestry and with the support of FAO. The guidance includes recommendations to prevent food wastage as well as information on how to use unavailable food surplus. So, Tulei, everything is right for you. You have the floor now. Oksana, can you reflect my presentation, please? Yes, sure. Thank you. Hello again. Maybe while my presentation are reflected on the screen, I can introduce myself. I am Tulei Ozil. I have been working in Metro Turkey as a side of quality and the assurance and sustainability. Today, within the time allocated to me, within the cabinet, I will try to explain what we are doing and also what we plan to do on fighting against the food waste in the hospitality sector. First of all, next slide, please. First of all, I would like to start with the size of the hospitality sector. When you look at the size of the hospitality sector before the pandemic, it was estimated that there were around 15 million food service businesses in the world. And also, when you look at the Turkey, it is known that there are around a thousand restaurants excluding the hotels. The wild restaurants provide us with unforgettable testing experience, but when they are not managed responsibly, they can become the meeting points of the many negativities. Restaurants are building blocks. Yes, they are dynamic of the hospitality sector and also restaurants are very generous in using the many resources such as food, water, energy, and etc. So the influence of the restaurants is quite large in terms of the manufacturers affecting the sustainability such as food, energy, water, carbon footprint formed in the supply chain and also waste and loss. Considering the influence of the hospitality sector, I can say that the hospitality sector is an important player in reducing the food waste and also their role is very significant. Next slide, please. When you look at the size of the food waste right now, as we all know, unfortunately, one-third of the food produced every year in the world is wasted. According to 2021 reports of the United Nations, in 2019, approximately 931 million tons of food has been wasted in the world. And unfortunately, 26% of them in another world, 242 million tons of food waste comes from the hospitality sector. And also, if we look at the situation in Turkey, according to the 2021 national inventory report in 2019, 12.8 million tons of food has been wasted in Turkey. And unfortunately, 3.3 million tons out of them occurs in the hospitality sector in Turkey as west, not lost only as west. When you reduce these 3.3 million tons in the Turkish hospitality sector, in fact, we will not only reduce the food that grows the waste, but also we will save the water, energy and the labor force using the production of the death food. The waste figure in the hospitality sector, whether it is 242 million tons per year worldwide or 3.3 million tons per year in Turkey, is a very significant figure. And also, we believe that a significant amount of the food can be saved from being a waste by fighting food waste in the hospitality sector. Next slide, please. For this purpose, we started our first study on the fighting food waste in the Turkish hospitality sector in 2018. As we are met, in 2018, we made a measurement project in hotel and restaurant, which were selected as a pilot to define at which stages there is a highest amount of the waste in the hospitality sector and to determine the root cause of the food waste and also to define the solutions by measuring the waste in the Turkish hospitality sector. In this project, one all inclusive hotel, one restaurant, one boutique hotel were selected and the amount of the waste from many planning to the customer plate was measured. As a result of the measurement, the highest amount of the waste in all three different sectors was found to be resulting from the non-consumed food on the plate and going to the west. While the amount returned from the plate in all inclusive hotel concept is 65 percent, this figure is 52 percent in boutique hotel and 74 percent in the restaurant. Again, due to the inability to determine the exact number of the customers or in sufficient storage area during the production and storage phase, the waste rate was determined as 19 percent in restaurant and the 5 percent in the hotel. Actually, these figures show us that many improvements can be done in the hospitality sector from many planning to determining the portion size according to customer structure and also to orders and the stock management. Next slide please. Based on this figure or data provided from this project, we decided to prepare a guideline for reducing the food waste in the hospitality sector by cooperating with the Turkish Agriculture Ministry and also FAO to support and guide the reducing the food waste in the hospitality sector in 2021. This guide is based on the three principles of the fighting food waste, such as preventing or reducing, secondly, donating food that will be wasted but can be still consumed safely and thirdly, transforming the non-recoverable food waste. Next slide please. In the prevention section, it is explained that what can be done from many planning to plate or portion size according to customer structure's order and the stock management. In the donation section, besides the recommendations for the preventing food waste, additional solutions for evaluation of the surplus food suitable for consumption by donating or reselling at a discount price are explained. In the transformation section, solutions are described for the recovery of the foods that cannot be donated, donated or resolved with the alternative solutions such as animal feed, compost or the energy recovery. In addition, alternative solutions such as many examples or the recipes aiming to reduce waste are also presented in this guide. We believe that in the hospitality sector, which has a significant rate in the food waste, like the 26%, these guidelines prepared together with the Agriculture Ministry and also FAO will guide the reducing food waste in the Turkish hospitality sector. Next slide please. In addition, I would like to say as of January 22, we restart the training activities for the chefs in the hospitality sector consisting of the two models to extend and implement this guide in the Turkish hospitality sector. And also our efforts such as the technical support or consultancy on the field against the food waste will continue in the Turkish hospitality sector. Next slide and the last slide. In conclusion, as Metro Turkey, our aim with these guides is to raise awareness about the food waste in the hospitality sector and also to start to move or to take action. But I can say that our struggle with the food waste is not limited to this guideline. We handle and manage our fight against the food waste in three stages, as our own operation, our suppliers and also our hospitality customers. First of all, to reduce the food waste in our own operation, we try to reduce our waste with the right product with the right packaging and the right good receiving, the right storage, effective chef controls and to determine the waste reason and also to measure the waste under the product basis. As a second stage, we are working to reduce the food waste in our supplier facilities and within the district in 2021, together with our 21 local suppliers, we voluntary participate in the 10-20-30 project, which is international managed by the World Resource Institute. And also together with our suppliers, we try to support reducing food waste, which is a problem and also the big problem for the whole world. As a third stage, the fight against the food waste in the hospitality sector, which I explained in detail today. So I can say that as a summary, last things, we handle the fighting against the food waste in 360 degrees as our own operation, our suppliers and also our hospitality sector. And also I would like to say our effort to reduce the food waste will continue by cooperating with the governmental part and NGOs and also our hospitality customers and also our suppliers in Turkey. And that's all from my side about the fight against the food waste. Thank you. Thank you. Thank you very much today. Indeed, many initiatives from Metro, from providing guidelines for the whole sector to action in your own organization. Let me open the Q&A session now. And the first question that is coming would be on the importance of food waste measurement. Could you tell within Metro activities what methodology and what, let's say, key success factors were to enable your organization to measure accurately food waste in your activity? Okay. I can say that the measuring show us to understand the problem firstly, to see the big picture and also reveal the size of the problem. If there is a problem, yes, the food waste is a problem, but in order to understand the size of the problem and also that the reason of this problem and also the where to take action or where to put our finger the problem, we need to measure. So if you want to solve the problem, firstly we should understand the measurement results, the results, what the results say us. That's why firstly we start the measurement process in the hospitality sector. Otherwise, it is not possible to talk about the size of the problem that we count the measure. If you don't, or if you count the measure, we don't say anything about the size of the problem. In fact, at the end of this kind of the project, you mentioned that when you put the table in a figures and the numbers, you can actually see the dimension of the problem and also the step that can be taken for the solutions. That's why the measurement is the key part to fight against the food waste. I can say that. And would you say that you focus measurement on certain levels, for example, in the kitchen than more than with the leftovers of consumers, or did you try to capture everything? Everything starts from the menu planning to the return of the plate from the customers. We try to understand if the menu planning is wrong or is there any improvement on the menu planning or the stock management or how can I say the storage rules. So that's why we started the project from the menu planning to the plate coming from the customers. Thank you very much, Thule, for the supplementary explanation. I just want to say sorry for the people asking questions in the Q&A box, which I cannot understand because I don't speak your own languages. And I guess that all participants, speakers or in the organization will help to address your question later. Thank you very much again, Thule. I would like to welcome our next speaker, Rajan, Head of Global Food Waste Sustainability at Sodexo. Mr. Rajan will speak in more detail about the approach of Sodexo to food waste reduction from strategy to execution. So dear Rajit, we are looking forward to your presentation. If everything is all right for you, please go ahead. Thank you. Just a quick check if you can see my screen and you can see and hear me. I can see your screen and I hear you well. Perfect. Thank you, Thoma, for this. And thank you once again for the opportunity to be here along with this distinguished fellow panelists to talk about a very important topic for the world today, that is food waste, and especially what this particular sector could do to address this situation. So I am Roshan Rajan. I have taken over a new role from last month, which is the Head of Global Food Waste Sustainability. It's an interesting role for me, and once again, it also puts the topic and the focus on the topic quite significantly within Sodexo. Sodexo is known for the food services, but we also do facility management services, but overall we serve 100 million consumers every day. We are present in a lot of countries, a lot of European countries, with our global headquarters in France. I've been with Sodexo for 11 years, 7 years in Paris, a few more years in Singapore, and from the last month, based out of Dubai. That's where I'm currently. So once again, a pleasure to be with you all today. First, I'll talk about a few big numbers. All you need to know that the topic is that important that the number does everything that is happening in the world today. I think the numbers are too big to ignore. First on the climate change topic, this is project drawdown that lists out the top 100 solutions. And from there, if you look at the third solution in the world today to address climate change, it is about food waste reduction. So it's really about the focus. And if you have to limit the global temperature increase to 2 degrees centigrade, although we want it at 1.5, the number one solution that project drawdown presents is also food waste reduction. So that's from a climate change standpoint. Of course, there's the social impact side of things. And this is where things start to become a scandal. It's a scandal, but it's also an opportunity when there are a few hundred millions of people who are suffering from food insecurity, hunger. It is a scandal. And that's the size bigger than the size of Europe, the number of people or the bigger than the size of America is put together. At the same time, we have this almost a billion people who lack access to fresh water. So imagine all the love, passion, energy, fuel, water, etc. that has gone into the making of the food that's ultimately being wasted. The last aspect, and it's an important aspect because of the economic reasons. And sometimes businesses in the world historically and have been driven out of economic numbers. And this is an excellent topic to address it also from an economic standpoint. As we mentioned before, there's a lot of food being wasted. 26% of the food that is being wasted comes from this food service industry. And amongst that, what has been put as an average is 4 to 10% of what we produce is being or what we procure is being wasted. So that's once again a significant impact. But really the true cost of food waste, we tend to associate food waste to food cost, the raw material cost. But it's not just only there that, but there's also a labor cost impact. There's also all the food that is being prepared and ultimately being wasted. That's the labor side of things. And the haulage or the utility or other aspects accounts for 10%. So it's almost like a five is to four is to one ratio that we have on the food waste side. So it's not just food cost, but also the labor and other costs that could be saved. Although it's very difficult sometimes to peel off and say X kilograms of food waste, what is my labor cost associated to that? It's difficult, but you can correlate and you can see this impact. But that wasted food is now this year even more expensive because of inflationary pressures that come in food, as you can see in the graph on the left, 30% increase over the last year on food prices. Because if you are wasting food that could be saved or used in the right way, which is for human consumption, then there are savings to be made. And labor shortages are everywhere. We as industry have been impacted significantly with the labor shortages because of COVID, because of everything else. So you can see how food waste connects to both these solutions and how food waste is the answer to also bringing that savings opportunity in an already well run food business. So in summary, food waste is the elephant today in the world's kitchen. Traditionally, we've always been thinking about food waste always existed in the kitchen. It's just that we are showing the light or throwing the light on this topic. And it needs to be spoken about in the kitchen, but also beyond. It's simply because sometimes it's the way we call it. It's one of the biggest change management projects that we are going through. It's not just a sustainability project. It's not a technology project that we are bringing about. But it's really because we look at a chef, any food waste perceived sometimes as an inefficiency and hits them in the heart. So if you ask anyone the question, do you have food waste? The answer is no, there's no food waste in the kitchen. But then if you start opening the bins and others and then you see what is happening, what is this? What is that? You ask the question. The key part here is to highlight this topic because food waste was seen as a necessary evil in food services to run the business. But we cannot fix a problem that we refuse to acknowledge. That's the first thing. And that acknowledgement is validated only through concrete measurable actions that are accelerated at scale. It's not doing one thing here and there in one country or one side, but using that to scale the business. Because in Sodexo, we have done a few pilots and my boss used to comment, we have more pilots than Air France. So it's really time to take things to scale. And this is what we have done with Sodexo. We have a target on the strategy and a commitment of 50% reduction by 2025 in alignment with the UN SDG 12.3, a little bit in advance. But once again, the idea has not become fair with UN. But really, how do we show the light and accelerate and support our ecosystem and our partners and others within the industry through any learnings, research, and do to accelerate this change? So what have we done? We have implemented, once again, there is a big chunk of activities that we do around prevention. And that's what I'll be focusing on today. There's also a chunk of activity we do around donation and then the third one around diversion. But nothing is possible or everything else becomes meaningless if prevention is not taken into consideration. It's what happens, how do you make sure there's no food waste in the first place is really the focus. So we've implemented a program that is called Waste Watch. It's powered by Lean Path with whom we are partnered with. And that's the technology and the digital solution that you see in the middle. There is a video that comes after that that you can show you. But the idea behind it is, first of all, we need to capture all the food waste that is happening in our kitchens. So both pre-consumer, we have eight or nine food waste categories, overproduction, catering guarantee, preparation, out of plates, spoilage, trimming, expiry, but also on the plate waste side. Although sometimes we are asked a question, but how can we decide how much a consumer would waste? But we don't want to push the burden on the consumer. We have a role to play to influence being in direct contact with our consumers to bring about that change. Similarly, what has happened on single use plastics is something that we can bring about around food waste and bringing that greater consciousness. But here it's about measuring everything across the whole food services operation from the kitchen, from the tray return area, from the serving area, everything gets weighed on a weighing scale that is integrated with that digital platform and the data goes in. So we also measure the various food items that goes in more than 100 different food items are measured. Once again, this is quite simple to use. So in a day for a typical food service operation, they spend five minutes overall in this particular program. So that's the Waste Watch program. And this is where you see it in action, where you have some excess food waste, it's weighed on a scale, it's linked to that tablet, there are some posters and other information and reports that carry out because ultimately it's about data and what the data shows us, which times of the day are we wasting most food? Is it Friday? Is it because right now we're going to a remote working world, most people are using Friday as a way to work from home. So it provides a lot of different information, but the key part here is decision making. How is this information useful for me and what actions and goals can I drive in my food service operation to bring about that change? So we don't do it in just one site, we do it in more than a thousand sites today within Sodexo and we want to take it into much more, much higher. A site is almost like a restaurant you can imagine now. But this is not just asking a site manager to get it done and putting the owners on them, but really an effort that goes from right from the site manager or the frontline staff all the way up to the CEO level. And there are different governance of strong governance established to support this. Once again, this gives you a visibility of how this works, how it has been monitored on a frequent basis regularly to give that ownership and accountability to bring about that change. This is critical because without that governance, without the process, it can take you only to a certain level, but beyond that the focus goes because there's always another topic that could become more important than this. So here's the video I was talking about. This is an English speaking video. We had a few other videos, but I thought that he's from an English speaking context. This would be good to share. This is in the UK and let me try to play it out. I didn't realize the effects that food waste had until I'd had the lean path training, mainly the effect it has on the environment and monetary costs as well. I think on a weekly basis our waste has dropped by at least 100 to 150 pounds from what we used to have before we got lean path installed. I think everybody's appreciative of how much they're wasting now. It's still a thing like trimming a melon, trimming a pineapple, not taking too much off. And they're very big on like recycling that they're not filled anywhere. So for us to do this, to recycle the food, if something else they come from and there's not going to just general waste bin, it's going to a food collection bin. So it's less general waste for them as well. We've looked at what we've been wasting and certain dishes for example that we know won't sell. We will make smaller batches so we're not throwing as much away. We used to have three large brakes deliveries a week and that's been dropped to two. When you think about an Arctic truck coming from the warehouse to us less once a week for a year, how much fuel that would save is quite a large figure as well. So this is a Serexo waste box which is powered by lean path equipment. It's very easy to use. Basically you've got digital scales here. Whatever food waste it is it could be plate waste, patient meal waste or food waste which is this. Click that then it's vegetable trimmings. Click vegetable and then you click the size of the tub which is a quarter deep and then where it came from. So this is trim waste and it's from the grill section of the kitchen and that comes to 10p. It's important to be passionate about it because I think it's making a big difference especially if everyone starts doing it then it's going to make a really big difference. The team have been more involved with the ideas of food waste by coming up with their own ideas and we've implemented them into the kitchen on a daily basis. Waste watch isn't going anywhere. I'd say it's just as important as your allergen work, just as important as writing your menus and the sooner you get started the better. So what you saw was a hospital site where this was done. Once again the question is not lean path as the company that we work with. There are many other companies out there that provide a technology based solution. The technology based solution is always good because we started off with a pen and paper based approach and we realized that when we have to take it to scale a pen and paper based approach it's a good starting point but to scale we need automation and having that digital solution helps us and enables us to achieve or to get to where we want to get to. Once again there are different other versions of higher using AI and image processing to get to solutions but in our case we used the finger based approach of tap again because of cost benefit aspect. So what have we done so far? We have implemented this program in 26 countries. More than a thousand of our restaurants have done it. We have seen food waste being reduced by 48% at those deployed sites equivalent to almost 9 million meals prevented from going to waste. Once again we also do the carbon emissions calculations linked to this food waste too. So that's just the waste watch program but what you see on the right is for us we treat food waste as our number one climate change topic and priority for a food service industry for the reasons I mentioned before. So we work with a lot of different organizations and we are one among the members of the Champions 12.3. We have Thomas today from International Food Waste Coalition that's a big source of funding member of. We have 10-year partnership with WWF. We are working with 10, 20, 30, the rap, stop hunger, more around the diversion and others. So it's not only about the operational side of things but we also look at it more from a balance sheet side of things because we were the first global food services company to connect our financing or with our banks to our actions that we take to prevent food waste. So 1.3 billion euros of our revolving credit facility that we have established with the nine bags includes that pricing adjustment based on a performance every year to prevent food waste so that we are at minus 50% by 2025. So these figures are audited. We listen to the banks and we see the progress and this is how we put ourselves accountable from a public view too around our reduction. Oshid, thank you very much. Maybe I'm asking you to conclude so we keep time for the Q&A session please. Sure, so we also work upstream with our suppliers and here 10, 20, 30, 10 of the largest companies working with 20 of the largest suppliers to reduce food waste 50% by 30 and here we can see the downstream of that or the consumer side of things here the habits of the consumers saying that limiting food waste is the number one thing they can do on their shopping habits. This is the Accenture study. Here it's public information if you go into if you go to Google and search for sedix to and consume of food waste research on food waste you can see all these numbers once again a lot of emphasis needed around the consumer side of things to take our consumers also in that journey to reduce food waste. So thank you and I'll end with that the tagline that you all can see. Thank you very much Oshid for the presentation of the entire Sodexo approach towards this great challenge of food waste reduction. In the video we've heard the chef saying it's important to be passionate about it. We know the pressure that the team have in their operation to deliver the best meal possible. How do you manage to get their involvement towards this challenge of reducing food waste and having them understand that it's a win-win and not only an extra load of work for them? It's a very good question for mine. It's a question that we we challenge ourselves with because we sometimes get challenged by some of our site team members around this project. Is it another thing that we have to do on top of every other things that we are doing today? So what is it that we should do? So here's where it gets a little tricky in the sense that first before we present the solution there's some hesitancy sometimes if it's the right thing to do or not but then once the program is settled especially in the early stages of the of the program that we did everyone through feedbacks that we have collected that said this is exactly the program that we need to drive efficiency within our operations because they see the value behind that. Food service operations there will always be a lot of firefighting but this contributes to as a solution to address many of the issues food cost, labor engagement, consumer awareness, client engagement, all of this gets sticked and finally they're contributing to something that is meaningful from a climate perspective and trying to see how efficient they are. But here what we also say is we're not comparing you to another site. It's you against you so because you could have pre-prepared and pre-peeled vegetables and others but another site could have peel which not not pre-peeled vegetables. So it's not you versus another it's you versus yourself and try to try to reduce that food waste by 50% is a global target. Some would have already done significantly and therefore the tapering happens while for the others it's just that starting journey and putting that putting that highlight. So it once again at this point in time it's a challenge in some of our segments because of labor shortages and others so we need to be understanding of that and not to be too on-deaf to do that. So once again it's a priority and we use our site managers as ambassadors to talk to other sites because it's not coming from the management or higher level as an objective or a reporting but really using ambassadors to talk about the benefits of the programs also the challenges. Thank you very much Roche for this extra information and understanding and yeah and good luck on this challenge and look forward to working with you as we've been in the past. So without further due I would like to pass the floor to our next speaker Richard Swannel, International Director at ROP. So Mr. Swannel will present the Comprehensive Food Waste Reduction Programme of ROP, Guardians of Grub, aimed at players in food service sector. So Richard if you're all set up please you have our attention. Thank you very much Thomas I'm just going to check that you can see the slides okay and you can hear me fine. Yeah we can hear you and see the screen perfectly. Lovely thank you very much and hello everybody and thank you very much to FAO for the invitation to speak to you this morning. It's a real privilege and pleasure to speak to you about this really important topic that's been echoed by all the speakers so far. So I'm Richard Swannel from ROP and ROP is an international NGO. We work on food, we work on textiles and we work on plastics and currently we work in around 40 countries around the world and today I'm going to speak to you about our Guardians of Grub program, Grub being another colloquial name in the UK for food and has the benefit of being alliterative with Guardians and really this is around a behavioural change program to help people within kitchens around the world to reduce food waste and I guess the key issue is just to echo what others have said is why? Why tackle food waste? Why is it so important? Well across the whole of the supply chain from farm to fork we waste over a third of all the food that is produced on the planet and to get that into perspective we need an area the size of China to grow the food that we throw away every single year and this is again so backdrop as others have said one in nine go to bed hungry every single night and as we've already heard that's about eight to ten percent of global greenhouse gas emissions so to put that into perspective if food waste was a country it would be the third biggest emitter of greenhouse gas emissions on the planet and tackling food waste as as you've heard is one of the top three things that you can do as a planet to address climate change and it's costing a fortune and if you add up the food loss and waste it's well over a trillion dollars every single year that we're chucking away and so there's a huge reason there are very good economic reasons very good social and excellent environmental reasons as to why we should tackle food loss and let's just look at a little bit about what we mean by food waste clearly we've got edible food which is what we're all striving to get to our customers and inedible like the peelings and the stones of the avocado for example that we can't use then there's waste which actually could have been eaten that comes from preparation it comes from spoilage within the kitchen and also it comes from plate waste where it's not been eaten by the customer and there can be other causes like personal preferences that drive that and of course we've also got surplus food which has the potential at least of being being donated to those in need and so what is wrap focused on or wrap is focused on using public private partnerships or voluntary agreements that we've already heard of so far this morning in terms of actually driving change and towards halving food loss or waste in line with the SDG 12.3 goals and indeed the goals of the European Union as part of their Green Deal and also as the increasingly network of countries around the world that have come out the UN Food Systems Summit talking about food is never waste and hitting that 12.3 goal and the work I'm about to describe today is actually part of our courthold commitment which is the UK's voluntary agreement to drive change and the other part of voluntary agreement is not only working with businesses to drive change but also working with citizens to drive change through our love food hate waste camp so how much food is thrown away in the UK well the hospitality sector in the UK throws about 1.1 million tons of food away every single year of which 75 percent is in fact avoidable so we can actually address the vast majority of that food that's thrown away and what we've done is we've looked carefully at both the costs and the environmental impact of that and the average cost in US dollars every cover in restaurants is about $1.29 in hotels it's about it's 69 cents in Leisure 61 you can see that right across the spy chamber the cheapest being the food service restaurants at 19 cents but in every single sector significant savings can be made workover by actually reducing the avoidable food ones that is thrown away and in carbon terms actually the embodied emissions is about 3.27 tons of CO2 per tonne purchase so that's the big source and then that is disposed of the majority of that goes to landfill around the world and that then for contributes to methane and methane was one of the key focus areas we must act that came out of COP26 and that's and adds another 0.12 tons of tools for every tonne wasted so you add that up and you get 3.39 tons or nearly 3.4 tons of CO2 for every tonne of food that's disposed so this is a significant area to act in terms of food impact on the planet but also the profits that are made by by the organizations in the sector and given the history of the last year that's happened to this sector actually addressing both of those issues costs and also environmental impact is key to the future so what we did is initially we worked closely with our signatures in the portal commitment to work out exactly how things might need to change within store in order so within within the kitchens in order to make the maximum impact and these one example so we've amassed a range literally tens of case studies which have all looked at how to do this and there is a common theme that's emerging across all the presentations this morning and the system for for weighing and measurement is central to driving change if you don't measure you can't manage and so operationalizing measurement has been a key theme for all of the businesses that have successfully reduced food waste and integrating not only that into the operational reporting this is something that Baxter story did so that each each kitchen each chef was reporting regularly on actually the the food waste in their individual kitchen and then following up by understanding the causes of food waste then robust training for long lasting behavior change across the kitchen helped in this particular case reduce food waste by 35 percent and they did that in as little as six months and they've got an annual saving of about four million dollars from that experience so what we've done is we've taken all of the learning from all of these case studies that we've been working with businesses working with hospitality trade association inside the UK in order to come up with a behavioral change campaign for the kitchen called guardians of grub and the idea is to focus on everybody in the sector everyone has a role in helping to reduce food loss and waste and it's all around feeding people not bins and it's empowering everybody in a kitchen in order to be able to encourage them to take their role in reducing food waste and ensure we feed people not bins and so there's a there's a campaign toolkit there's a range of operational resources and case studies video case studies paper based studies and there's a regular newsletter and there's free learning and training that goes as part of the guardians of grub campaign so just to give an example you know we have posters for example which you can download use within the kitchen to help you tap the spoilage and preparation and plate waste and also critically there is food tracking calculator now we've already heard so excellent methodology within their operations and Metro doing the same and putting putting food waste measurement at the heart of what they do and given what we want to do is to make sure there is a range of options for small medium and large kitchens to use so we've come up with a simple excel spreadsheet which you can download and use which calculates your waste and where it's coming from your plate your prep and spoilage very low cost very simple to import and of course there's training on how to use it so that you can track how much it's costing per cover per week per month per year and you can also then add that data to the guardians of good tracking calculators so that we can see what progress is being made across the whole sector or indeed on Unilever food solutions why someone waste a tool online so this is a simple way of integrating even into the smallest kitchens and regular monitoring system for food waste and what we've also done is developed a quick and easy 15-minute standalone online module which can be used to anybody in the sector to to help them track food waste find the hotspots where are the biggest sources and to take action to protect profits and the planet it's really simple really straightforward and easy to integrate new people into kitchens given what's happened as a result of the covid and bank there's been a lot of staff turnover within the hospitality sector across Europe and this is a good way of actually engaging new new recruits in on the food waste reduction agenda and as you can see from the quotes on the screen and people have found it easy to follow left being very motivated simple clear highly engaging so that's one way of getting involved but also another critical way is to encourage champions within kitchens so we've actually developed as the hunt sector was coming out first lockdown the becoming a champion campaign of guardians of grub looking specifically to encourage specific individuals within kitchens to become a champion food waste reduction and in there we've got why tackle this and then learning and skills development knowledge checks certificates and evidence-based reporting so that you can actually use the data and we encourage all champions to submit the the reductions in food waste that have happened as a result of them taking their learning back into the kitchen and equips teams with knowledge it's an expert within the kitchen that can who's got a really clear understanding of food waste and its impact on climate change when we rolled this out we're the first 114 champions found 86 found the course was really helpful and useful but what was critical is that as a result of going on the course four weeks later the weight food waste per cover was 38% reduced and the cost savings was 37% per cover so this actually does work and it was really interesting to use this behavioral change approach to actually empower champions to make a difference so what would we like love you all to do who are listening today well as everybody said engage staff to understand where your food is wasted and also what is causing it so you can make instant savings and once you've seen the changes make sure you're putting a measurement infrastructure that actually enables you to track changes over the time and share those changes through social media with your colleagues at work through case studies videos and blogs so that we're building momentum towards a lower waste kitchen right across the world and particularly right across Europe and reach out to rap if you're interested in finding out how Guardians of Grubb might work in your country or your city but my key message to you all is let's feed people not bins thank you very much for your attention thank you very much Richard it's that we know when we work in a restaurant our precious it can be to get support in terms of methodology tools and idea to start and push forward your journey in food waste reduction because yeah somehow it's still a kind of new issue at this scale and so maybe the first question these resources are all available for free within the initiative of Guardian of Grubb they're all available for free within the UK yeah absolutely and anybody can use them and they're specifically designed so they can operate at multiple levels so for the smallest kitchen with maybe two people right up to the largest kitchens which are looking after an entire hospital like you saw with Sodexo so yeah absolutely it's freely available within the UK to everybody who wants to use it so part of the resources are case studies which indicates the outcomes the results the savings that you can expect after having implemented such a program with the different resources available so from free resources to the proofs that they actually work and deliver significant savings where do you think we can act to make sure that this program has a significant impact and and to because I would say that the only obstacle would be the time available in kitchen to implement this program so how would you answer to that yeah and I think that's that's really important and what we've tried to do with Guardians of Grubb and it's very much focused on empowering people within kitchens and is to actually use the voices of those in kitchens on the videos and within the case studies to encourage others to act I mean the business case the social case and the environmental case are extremely clear and we just need to keep resurrecting no it's it's one thing for an organization like an NGO like WRAP to sort of say look there's a really big case to do this and it's also great to hear that reinforced of course through hotwreck and also through the trade associations in countries all across Europe are doing exactly the same thing but what's really powerful is when you hear your colleagues in the sector you know in a restaurant in a hotel and of course that's the other thing is that each sub-sector of the hospitality food service sector has a different way of thinking about this slightly different language different priorities as a result of exactly what they're doing so if you're working in a prison it's very different if you're working in a in a Michelin star restaurants in London so so making sure that what you're you're getting is feeling part of a community that is all working together to actually measure and tackle food waste and coming up with some really quite interesting solutions that which are being shared within the Guardians of Grubb campaign that I think helps us build momentum towards making this happen and also by making available you know there are commercially available and really excellent measurement techniques that are available for businesses but also making sure that this for the smallest businesses there are simple ways the organizations can measure food waste and then implement a program that's also key thank you you've mentioned measurement again and I know we've mentioned a lot of measurements this morning so I guess it's not by chance it's a fundamental aspect of food waste rejection the food tracking calculator that you mentioned in the resources available and provided by Guardian of Grubb what is the unity of measurement that it is considering to help team monitor their food waste yeah so we you know as as as Rappers as you know Thomas was integral with working with WRI on the food food loss and waste reporting standard and you know what we've done is we've adapted that very much by taking by working with the sector to come up with something that really works for them and this is in terms of actually making it very simple to to measure I mean a simple balance will do the job but also in common sense reported and what we found is cost savings per cover is something that actually motivates business chefs motivates people within the business very very clearly so making sure that that is reported but so that people can clearly see that actually in proportion to what is being prepared and sold within that within that kitchen you can see proportionate savings going through but and what was really interesting just listen to the Sodexo video was that that is then manifested itself in less food coming into the kitchen so you know you're making better use of the food that you're purchasing I thought that was a really lovely way of doing it but yeah what we've done is we've worked carefully on that calculator to come up with metrics that the industry have told us and through the champion's work that we've done and through working with people in kitchens that they appreciate now this is what's going to motivate us to drive change sure we can calculate how much carbon savings that that's made sure we can if donation is going on within we can calculate that as well because that makes us feel good but the thing that's driving us is often is the cost savings because that's going to make a real difference to our business given the difficult circumstances that much of the sector is under at the moment thank you very much richard indeed and and yeah I hope that the garden of grub campaign will will help to have this significant impact that we need in in the sector thank you again richard so if we have no other question arising let us please consider a technological solution to food waste in commercial kitchen brought to you by wino solution and we were expecting about speaking about cost saving related to food waste reduction so let's see if wino is aligned on this and I imagine that we have a lot to learn with the wino solution case so I would like to welcome david jackson with director of marketing and public affairs for wino solution so dear david if everything is right for you we look forward to hearing about wino solution thank you thomas can I check that you can see my screen and that you can hear me yes we hear you and we see your screen perfectly well perfect thank you thomas and thank you all for the platform to speak today very good to be with you so my name is david i'm the director of marketing and public affairs at wino so at wino we develop artificial intelligence tools to help chefs in large kitchens like staff restaurants universities casinos cruise ships and retailers to run more profitable and sustainable kitchens by cutting food waste in half we were launched in london in a single staff restaurant in 2013 fast forward to today we're present in 45 countries working with the likes of ikea compass group hilton marriott costa cruise and many many many more um so today i want to talk to you about a couple of things i want to talk about the potential impact that artificial intelligence and specifically in our case computer vision which is the the technique of teaching uh a teaching a machine to see and the impact that that could have as we look to solve the food waste problem in our in our kitchens i'm going to share some data from uh the the work that we've been doing around the world benchmarking the levels of food waste i'm going to talk a little bit about what the future holds in a new product that we've launched this year called wino sense which looks at tackling the plate waste problem with a combination of behavioral science and um and technology but before i do that i'd like to introduce some of our our lovely users this is christin she's the kitchen production manager at ikea in einhoven i know when you think about ikea you probably think about billy book cases but the food business on i uh on ikea's side they're one of the biggest by volumes and food service businesses in the world pre-pandemic serving over 650 million um uh guests in their their customer restaurants every year um if you haven't tried them i really recommend the the new plant balls that they've launched a couple of years ago delicious alternative to the the quintessential meatball and ikea have been a client of wino since 2015 this is chef simon who's the head chef at the international convention center the icc here in the uk chef simon oversees a team of chefs who create brain food at the convention center that's really designed to um keep people alert and awake and engaged at the the various events that are held at the conference center at their peak they'll serve 350 000 people a day um and chef simon and the catering company amadeus that um that runs the catering at the center there have been partners of wino since 2018 and finally this is chef a j chef a j is executive chef at the almani hotel in dubai regularly i'm kind of voted as the most most luxurious hotel in the world it's housed in the berge califa in dubai which is the world's tallest building and chef a j oversees a number of world-leading restaurants from from from indian to italian to international cuisine and the team at the almani hotel have been users of wino since 2018 as well so what do these very different kitchens all have in common well they all want to please their customers they want to create food that delight their customers and they want to treat the food that comes into their kitchens with care and unfortunately they all also waste food and that's not because they're inefficient or lazy it's because we're often asking our culinary teams to make complex forecasting decisions in often stressful environments with imperfect information and that problem really is what wino was launched to solve so as we've already heard food waste tends to be underestimated in our kitchens it's difficult to measure and our data shows that somewhere between five and 15 percent of the food that's purchased in a commercial kitchen will end up being wasted if you can have juxtapose that with the profit and loss account often you might find between three and five percent in the accounts of a kitchen and again this is just because it's very difficult to measure pen and paper is notoriously inaccurate and it's just not feasible to employ somebody in the kitchen to take copious notes of what's being thrown away which is why we need technology to help us get accurate benchmarks and track food waste at a really granular level one of the things that we're able to do at wino is to then zoom into where food waste occurs and one of the things that's important to understand is that the waste profile will differ by service style so in a kitchen like Ikea or a big staff restaurant most food will be wasted just because the team make too much and that's because they're trying to forecast in advance the number of people coming in on a given day and they'll use different techniques to make that forecast but ultimately they're making a prediction in terms of how much to make on any given day that's different to a cooked order kind of your local Italian for example where more food will come back off customers plates because they don't serve themselves and there might be more spoilage because a larger inventory has to be held and the team in the kitchen won't know exactly who's going to come through the door on any given day so understanding those different waste profiles can be really helpful and then devising strategies to reduce it so when wino was launched in 2013 it was a manual system where you would kind of tap a tablet to to record food that's being thrown away with the digital scale that makes it really accurate but we've always asked ourselves what if we could arm our our chefs with the latest technology to fight food waste and we began this journey when the technology became viable so we kicked this off with IKEA in the UK as our first kind of innovation partner in 2017 you can see our our MVP our minimum viable product here kind of quite clumsily there's a camera kind of over the bin there on a rig that you can see if you look carefully there's some sellotape so not exactly high-tech right at the beginning but IKEA are really instrumental and over two years their teams gave us really valuable feedback to then develop our AI product wino vision and this is how it works a camera goes into a terminal that sits above the bin and there's a digital scale that records the weight underneath a user will throw food away and an image is captured automatically in real time the computer vision algorithm then identifies what the food was and records that transaction in the cloud over the course of service then chefs and kitchen team members throw food away in the usual way and each time our model then identifies what's new in the bin what's been thrown away and what is that item and we'll either ask the user to identify from a shortlist what that item was so in this case french fries which saves time or if the the model is very confident of what that item is then it will it will kind of bypass that step and categorize the item on its own and the results of this can be significant so we'd expect to see food waste cut in half within about six to twelve months initially we'd identify kind of low hanging fruits and quick opportunities to reduce waste in the most kind of obvious areas then in the middle phase identifying further efficiency gains leading to kind of maintaining those long-term reductions over time and I think this is really important one of the things that that we believe at winnow is that you need continual measurement in order to maintain your savings and one of the ways that we're going to do that as you have new new team members coming into the kitchen perhaps people who haven't been trained we need to try and automate that recording process as much as we can and in the future we believe that every kitchen will be able to benefit from the the the benefits of of automating food waste measurement and recording using computer vision and so the typical food cost savings for a kitchen using winner would be about two to eight percent of food purchasing costs and we'd expect to deliver a return on investment of between two and ten times our fees. A big part of our offering is the analytics tools that come with the measurement so measurement is great but can we give insights in a really usable actionable way we allow our users through our analytics platform winnow hub to zoom into a particular service as you can see here they can look at the different images for example they can track their different kpi's over time and they can benchmark performances against sites it's really been designed for enterprises who are looking to reduce food waste across you know hundreds if not thousands of kitchens. One of the things that you're able to do with with winnow is to then zoom into the actual images themselves I know they're not very visually appealing but this is the problem that we're we're dealing with and we're able to then benchmark levels of preparation and that's something that we're really interested in at the moment how do we minimize preparation waste a recent analysis found that of all of the the trimmings the prep waste that was thrown away about 70 percent of it could have been avoided it's a really big opportunity and one of the things we're able to do then is then say right well you know there's a there's a training requirement for the team on the left here who are leaving lots of the lots of the peppers and lots of the flesh of the salmon when they're filleting their salmon and that's just a quick conversation or maybe some training to improve the performance there we're also then interested in then kind of taking this data and then giving a kind of recommendation to team saying you seem to be throwing away at the tops of your tomatoes have you thought about different sources for example that you could be using we're really excited to kind of build that part out of our product as well most recently we've launched winnow scents which looks at plate waste and the way this works is we put the system into either the front or the back of house and a user or a customer will throw food away the system then automatically takes a picture and it automatically weighs the food that was wasted we're able to then give teams analytics over time that look at how much plate waste is coming back from our customers in our in our dining area and we can apply these insights to reduce post-consumer waste we can engineer our menus and take off items that our customers don't like we can reduce our portion sizes perhaps or we can introduce customer signage that encourages our diners to make more sustainable choices and as I said this can either be put in the back of house in a pot wash or in the front of house so actually actual customers interact with the product itself and we're really excited about this product we developed it with the behavioral science unit of the London School of Economics where we're able to reduce food waste by 35 percent within a matter of months just to finish off then so we offer a range of solutions for every kitchen from a basic tablet all the way through to our AI enabled system winnow vision and we're being adopted by the leaders within the sector over 14 hundred kitchens we're most proud of the the number of meals that we're saving over 36 million meals every year and we're really excited about the future we've set ourselves a goal of saving a billion dollars worth of food every year and that's what the team at winnow are excited to work towards so thank you very much for listening great to have the opportunity to speak and look forward to your questions thank you very much David for the for for this introduction to window solutions and and this approach of bringing tech into the challenge to help the staff in the kitchen and together with the consumers as well to reduce food waste so let me open this Q&A session with you to to to better understand how your solution can help the sector to reduce food waste first of all you mentioned that thanks to monitoring food waste you realize that service types really matters in impact the quantity of food waste and when analyzing the figures that your customers register and record do you sometimes get to advise on on the service type and the different action to manage their service in order to lower food waste yeah absolutely so um I think the kind of the kind of first principle is you see food waste across the production process and Richard mentioned this in in his talk we're trying to create um insight into every one of those stages so whether it be spoilage or prep or trimmings or overproduction or plate waste um where we would make recommendations and but perhaps not on the service style itself because that's obviously up to the the operator and they all know their their kind of broader operations in in much more thorough detail than um uh than than than we will but we can advise on how they perhaps communicate with their customers so in the case of window sense and just to go into bit more detail there by measuring the plate waste on a daily basis and measuring plate waste is really difficult because um because it often involves the customers throwing away their own food it often involves kind of large volumes of plates coming into a pot wash but if we can get really accurate measurement on a daily basis then what we can do is we can test different messaging in the dining area which is going to help people to make more sustainable decisions so in the example with the London School of Economics we tested different behavioral nudges through the through the form of posters um over a 12 week period and we tested environmental messaging we tested kind of nature-based messaging um interestingly anthropomorphicized food so happy or sad food and kind of images of happy or sad food was actually found to be the biggest driver in change uh within um within those those different um dining areas that we were testing and that's something now that we're replicating and scaling in in in other parts of the world thank you David a question arising uh from Anthony it's um he's asking whether you can use this solution uh on a mobile phone for example so not right now um the app is designed to be used um or and so it's an android app it's designed to be used on on specific hardware that then kind of is able to communicate with um in the in the case of we know vision a specific chip within the terminal and also a scale so one of the things that we try and do is is automate as much of the recording process out of the hands of the the culinary teams as possible in the future it is something that we're we're looking at but it's not something that's available today thank you very much and and we have uh a question about the mixture of food and uh on the capacity of the artificial intelligence to identify each food on the plate uh so uh on these could you could you precise the level of accuracy of solutions yeah really really good question and we look at lots and lots of images every day as you can imagine of a food waste at winnow so the computer vision model is trained to identify over 600 different types of food and so we when we when we're able when we see those different food types um the the computer vision model is very accurate at identifying those different um those different food types but we've only really just started so um as with all machine learning computer vision and artificial intelligence the more data you um you capture and if you organize that data well the more accurate your um your model becomes and so the future that we want to aim towards is that you install the the box in the in the kitchen and the team are able to gather insight about the food that's being wasted without any interaction at all and that's the future that we believe all kitchens will will will benefit from it will mean that there'll be no human error it will mean that the teams won't have to spend any time at all measuring the food that's being wasted and obviously as as the technology is scaled up the cost should also then come down and that should make this accessible for um you know every single restaurant every single kitchen regardless of size so we're on that journey we're just starting that journey but what we're really excited about is the impact that this can have for the whole for the whole sector thank you very much uh david uh indeed it's uh like crucial to alleviate the amount of time uh necessary to monitor food waste if we want to have a uh an accurate uh food waste monitoring by kitchen uh staff and uh and so it is really precious to welcome on this so thank you very much for all the explanation i would like now uh to um welcome our next speakers with nikita poeder jajin uh chef at moscow based beyond uh restaurant uh so having been recently awarded with a michelin star and a green michelin star beyond as a zero waste ethos this is achieved by choosing to try directly with farmers and small scale producers and choosing local ingredients indicating its staff and and its clients so i have to mention that for this presentation that will be done in in in russian um you have to activate if you want to hear it in english or in uh turkish the um the you have to switch the language by clicking on the small globe icon on the bottom menu so let's do that together as i don't understand neither the um uh the russian and so you click interpretation and then choose the language you want to get your invitation in and that should be okay so nikita the floor is yours and thank you very much i greet you all incredibly happy to participate in this event thank you very much for the trust and for the opportunity to share your experience my name is the owner of Nikita the chef of the restaurant Bjorn we are in moscow and this is the first zero waste restaurant in russia now i will talk about our our experience with food waste and about how exactly this part is in principle ecological waste we were born to zero for the beginning you need to understand that the product in any case leaves the remains if you work with him this is not a year of some particular from this event not a year of your restaurant not a year of something else this is the result of the work of the whole system and in order to reduce your waste to a minimum you need to break this system to the maximum number of steps and work with each of them you need to remember about the results that we want to get in our case the ideal restaurant is a restaurant that does not leave any traces after itself except emotional and here we are trying to strive for this if we talk about the steps of reducing we are here on this slide we see in principle the situation with the food remains but I have only old information for the 19th year since the pandemic introduced a certain team and get fresh information until a few minutes later, but we see that from 884 billion tons of two of them, or rather 17 of them come to russia, more than two of them do it in Moscow, according to the free calculations, about a third of them come to horyka to restaurants at the cafe, so about the stages, you need to understand that each stage forms its own number of percent, we divided the next itself into transport with more precisely, the manufacturer of transport intermediaries if they are present storage on your enterprise work with the products and what remains at the guests on the plates when we talk about work with the manufacturer, then it is due to the acceptance of its working conditions, not one farmer can grow a whole there is an ideal tomato cannot make all the fruits the same it does not make them bad, but the farmer is not a professional it makes you apply some ways ways of changing the form at the end of the day, the restaurant always works with the final product, no one puts beautiful tomatoes on the plate, so it does not fit, at the end of the day, you can always prepare a sauce, you can always change the shape and enough to choose to work directly with the manufacturer, choose everything that you can take from him to respect his work, at the end of the day, our statistics are that this is about 8.2 percent, you have to lose the product at the stage of the manufacturer, the next moment is logistics, whatever the most modern transportation technology you have not used, there is always a percentage, it collapses from three to thirty percent if we talk about transport, car transport, and there is only in fact the only way to influence the formation of the percentage of the product on this stage is to reduce the shoulder completely, it will not work out, it still falls about three percent, it falls, but in our case it was enough to reduce our zone of locality, the zone of our local product to the Moscow plus one region in the direction, in fact, it allowed to reduce the minimum percentage that is formed by transportation the next moment is the use of an intermediary, you need to understand that if there is an intermediary, at least one in parallel with the manufacturer, there is an additional percentage, our statistics are that this is about 8.72 percent, exactly on the port at the moment of storage of the intermediary, we reduce any intermediary, we do not use it with services, the next moment is storage on the manufacturer itself and here everything is not as happy as many think, any day storage of mixed cheese on your production gives you about four percent, some frozen products themselves, prepared semi-fruits do not have such a percentage at all, but as far as the supply of products is concerned, such as greens, such as acid milk products, milk products, then their percentage can reach 15-30, that is, 45 a day, I do not urge to put products all over the plate, but often you need to remember that any part of the product that comes to you is suitable for use, you need to remember about our food habits formed by certain requests from the public, that is, we are used to thinking that each product should have a certain shape, a certain size, a certain quality, but the quality of visual, because often people come to hypertrophy and force restaurants to use super-quality products, do all the rest, priori, bad, in our case, we buy less, we store less, we use absolutely everything, it allows you to reduce that same percentage to 4, the most important percentage remains for the restaurant is the percentage when processing and using, not all parts are suitable, not all parts of the plant or the animal can be used completely, even if you cook from a chicken stew, there will be about 40 percent of what was not used, what cannot be added anywhere, for example, already cooked from bulgur on a bone, the very question of beautification and fantasy of each of the cooks in your kitchen, but there is an important point about the responsibility of each guest, the fact is that this is an average statistics in Moscow, it seems to me that in the middle of the plates, the restaurant remains about 30-35 percent of the products that were freshly cooked were brought to the restaurant were processed and put on the plate, but the guest refuses, the guest does not reach this question of the size of the portion, the question of the work with each of the guests with his ideology with explanation why it is worth using the product, why it is worth ordering smaller portions, why it is important for the restaurant to correct the size of their portions and work with ideology, well, and here is an average statistics of responsibility, that is, we see the moment that along the restaurant, along the restaurant comes about 45 percent of what is produced, what is produced by the manufacturer, the guest allows himself to leave or not use up to 34 and in fact, the manufacturer itself and the average as well as the transport shoulder form about 21 percent of the portion of the product itself, in this way, we see the same percentage in the middle, this is also a static data of ours, about 56 percent comes from the produced one, this is a question, just like that, that often we do not pay attention to how many products are produced, produced, sent to you, it remains outside the very outside of your chain, outside the field of your vision and the most important thing is the question of just such utilizations, at least this is a question that we have in Moscow, as in principle in Russia, there is a big problem with the utilization of food waste on this situation when you can control your own percentage, but in any case, that your food base that was formed does not matter at what stage, even if you collect yourself, yourself, you sort in different ways of storage, you cannot use it correctly, probably this is now the biggest problem of the utilization problem and there is only one way left to indefinitely shorten it for a long time, shorten it to its minimum, keeping in mind that it still forms some kind of volume and now the only way to use it is to go to Russia, this is a voluntary voluntary task of some kind of farmer, some kind of small manufacturer for composting, self-sacrifice, it has a slight legal status and you need to work with it first of all self-sacrifice raises the question of working with guests, that is, explaining to the guests why it is worth doing it, why it is worth talking about why the portion in your restaurant is so small, why you use the whole plant, why you can use it, why your menu is so small, that is, why the same product, let's say meat, beef, can be met in several positions, everything is done in the sense that you need to explain to the guests that there is nothing scary, in the sense that you cooked from bone sauce, cooked from jill bullion, cooked from meat, some kind of steak or some kind of tartare and that's it, I threw it away on the menu, with this you need to work in terms of dialogue, that is, you need to explain to the guests that it is normal, that it is modern, that it has a certain certain, certain, certain need for the community, including, well, and the work itself with its collective, because the training takes place with the second stone, it is difficult, it is worth explaining to everyone in their collective why you need to do it, why you need to do it exactly like that, and the most important thing is to explain the method, how you do it, but at the same time, I think we are doing well, thank you very much, I am very much Nikita, well, it's quite impressive to see a chef who, in order to run its restaurant without food waste, is able to go so deep into the entire, across the entire value chain and work directly with food producers and suppliers to, yeah, achieve maximum impact, so I'm going to check if we have questions arising and open the Q&A session, so again, please share your question in the Q&A box if you have any. Nikita, I would like to ask, since you have worked with different food producers and suppliers, if you had to change the way you cook and the producers that you cook, have you observed any changes? Thank you, and at the end, walking the rest of directly with producers helps you to also source better quality product, and so the value in your food that you serve to your consumer, do you think it helps consumer to also reduce their food waste and also yourself, because you know you have very, very valuable product in your kitchen that you make sure you don't waste any part of it? Yes, and the first, of course, is the most important thing for restaurants, your work with your food waste is reducing your cost of food, so it affects the amount of food that you bought but threw away, reducing it to a minimum, you reduce your food cost and this figure reaches up to 20%. For many restaurants, this is a pretty significant figure. The second plus is the quality that you give to the guests. If you directly communicate with a farmer, directly know the person who raised it, who produced it, in such a psychological moment, you take part in the life of this product in a different way, and you throw it away or something else, and it is more of a high quality, that is, removing the intermediaries, removing the transport, removing something else that basically does not have any vital necessity, you increase the quality of the product for your guests, reduce your cost and stay within your concept, within your worldview. I think that now, in Russia, such a situation is something that is unlikely to be an additional reason for visiting restaurants. We do not set the goal to tell about our program, to tell about our work with food waste in front of the guest's table, but otherwise any restaurant worker is ready to answer all the questions, ready to share information about how it can be done, moreover, on our website there is an open access to information about what we do, in what volume and how it helps. There are small teaching materials for other restaurants, about how, being in Moscow, in its economic conditions, to bring your restaurant to the same result. But I repeat, the guest comes to the restaurant to eat, to get pleasure, training and formation is the second question, that is, I put the pleasure of visiting food, and everything else is an additional bonus. Okay, well understood. So thank you very much, Nikita. We are getting to the end of this webinar, so I would like to thank very much all the speakers, first of all, this morning who brought to us their expertise, their knowledge and their analysis also on what is needed in order to reduce food waste in the context of the food services. I would like also to thank a lot, all FAO team from the Europe and Central Asia office who work to make this webinar not only possible, but highly exciting and interesting. Finally also, thank you to all participants who all to make these exchanges very rich, and I hope that you learned and I hope that you got this sense of urgency to address this topic, because as it has been said during the presentation, it's a topic that helps you to build a better relationship with your consumer and customers, it helps you to save money, it helps to stop this scandal of wasting food in our planet, and of course it helps us also to answer the challenges on the ecological aspect, including global warming. So I think that there is one thing that all the speakers highlighted and they have all in common in their presentation, it's the fact that they address this topic collectively. Either it is companies who are building partnerships with different solution providers or with institutions in order to think about the way the most efficient way to address this problem, or if it is NGOs or institutions who are working with the entire ecosystem in order to understand what it takes exactly to make an impact, or lastly Nikita that for the restaurant realized that working with the food producers directly and food suppliers around food waste reduction was also necessary, so I think it's important to be aware that these collaborations are going to help to save costs to address this problem, and they are going to the different exchanges and the learning from each other are going to help accelerate the fight to gain food waste and deliver even bigger impact that one person or one company on its own cannot achieve. I would say that another thing that raised from the different exchanges is the way that you measure food waste is essential to seize the opportunity to reduce it and get to prioritize the different actions. And finally, if you take the eyes of someone working in the kitchen, how you can monitor food waste without always minimum extra load of work is also a key issue to make food waste reduction happen in your kitchen and understand the win-win case for reducing food waste on all the different aspects. So thank you very much to all of you for joining today's webinar and I hope that we keep on fighting this issue of food waste and that we are all going towards this SDG 12.3 target. Thank you all and have a good day or evening. Thank you. Bye.