 S.I.E. Güzelinki göndersin ricasi. Eee o şeyin içinde var. Tamam anladım. Ne? S.I.E. Mantosu. Hey hey hey. S.I.E. S.I.E. M.L.K. Altyuz. Annenin şakası. S.I.E. S.I.E. S.I.E. S.I.E. S.I.E. S.I.E. Yağmur. S.I.E. S.I.E. S.I.E. 820 milyon insanlar hızlı gidiyorlar, hızlı gidiyorlar her yıl. Ama diğer taraftan, hızlı gidiyorlar ve çatışıyorlar. Hızlı gidiyorlar, hızlı gidiyorlar, hızlı gidiyorlar ve hızlı gidiyorlar. Hızlı gidiyorlar, Hızlı gidiyorlar, Hızlı gidiyorlar ve hızlı gidiyorlar. Hızlı gidiyorlar, hızlı gidiyorlar. bu var. Yeni birçok insanların sosyal Bir şopak parçalarının çoğu çoğu yapmaya başlayıp inceleyip Türkçeki insanlar çok daha çok dün missesiyeler셨ık. Ve ettiklerinin işleyi vatçıdın. Düğünden sonradan ve piyano yaşayan bir işleyi bu mythical bu yüzden 20%' bu kalan''ı ücretsizliği multiplesak bu şekilde ve bu hizmetli bir sene tüm hizmetiyle yıkmıştık. 790.000 insan, internet web sitei arayacak, www.soframashighupcheck.com'a ilerledik. Bu tarzın ilk defa, dağın gücün ve sessizliği, bir sene tüm hizmeti, bir sene tüm hizmeti, bir sene tüm hizmeti, bir sene tüm hizmeti, bir sene tüm hizmeti, 8800 insanlara işlemek var APEO'da satışımız var APEO'yu devam edeceğiz APEO'ya var ve本当 » teknik veleteler ve mükemmel bir işleminin açıkçası ve APEO'yu sự karşılığının ismini veriliyor Türkiye bu ülkemizde sergel.... ....... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... Türkiye'de ve Centrelasiyon'a ilerliyoruz. Lütfettiğimiz konusunda, lütfettiğimiz konusunda, ve Türkiye'de ilerliyoruz. Türkiye'de iyi ilerliyoruz. Türkiye'de ilerliyoruz, ilerliyoruz ve ilerliyoruz. bu konuda her gün kesinlikle ve halka bir patatesi sığmızı açıklayacağız. Ama sizler hala yürürseniz, hala bir yolu yapabilirsiniz. Bir yolu yapabilirsiniz. O zaman, birçok ücricelerden ve birçok ücricelerden ve birçok ücricelerden, o zaman, birçok ücricelerden, o zaman, birçok ücricelerden, o zaman, birçok ücricelerden, o zaman, birçok ücricelerden, viaju Safety OK. Aslında kutubue konusunda ce cane veriyorlar. Bu bir Mahcatโ87-19 kaynaklı para. Saygı'nın kö店leri de tahmin et bonuses alıyor. İstanbul'daki ve öylerimizde ve ekonomik şeytanın herhangi bir ücrede Birkaç Dostumluğu'na okumak için buiiiiiii Saygı olarak oturdu ve ekonomik takımından ve ekonomik sektörü ve hizmet-related events such as historic multi-season droughts and floods, economic shocks, including the impacts of the COVID-19 pandemic on livelihoods, incomes and food prices and multitude of other threats to human, animal and crop health. The food security outlook for 2022 and beyond is green. Bu ünlü ünlü ülkelerle geçişlendirildi, oraya gizlendirildi, bu daha daha yükseldi. İまり bu ülkeninun arabasının cezası, 2022'de yeni Razigerta Teilenme Diğerliğine bir güçle takım değiştiriyorum. 1,135 milyon летpre arcası, 19 to 193 million in 2021 in 53 countries most in need of assistance and that nearly 40 million people across 36 countries experienced emergency levels of acute food insecurity just one step away from famine. At this point, I would like to underline the importance of the United Nations Black Sea Grain Initiative and unprecedented agreement on the resumption of Ukrainian grain exports via the Black Sea, which was signed here in Istanbul thanks to mediation of His Excellency Recep Tayyip Erdogan, Honorable President of the Republic of Turkey. More than 50,000 100% 7.000 400% BurKEN 10% 10% 1.000 4.000 5.000 halbuki sessizlik ve kuvvetli tüm takımlarına rağmeniz, ileride vücudundaki tüm hibiri ve ifade ve hızlı tüm hızlı tüm gök ve hızlı tüm tuzunu tüm bir yolun var. Sovak ve havlama Tekin hem yok da, muhtemelen bu Speaking geçmiş 우리 evliya ve hızlı tüm hizli tüm 마şörle Fıtlalık ve vücudu ileride edilmiştir. Aksiyonlar mükemmel ve hükmün ve hükmünin kullanıcısına rağmen var. Teknolojik, ileride edilmiştir, e-commerce platformlar, marketler, ileride edilmiştir, daha iyi bir ileride edilmiştir, ve ürünlerle ileride edilmiştir. Fıtlalık ve hükmünin ileride edilmiştir, Büyük tüm makamın i yachtalarına, üyesi ve ürünlerine şokiyetle işsizliği, üheylu haritzięklerine, tüm tüm tüm tüm ilgisayarlar, tüm tepki için bununねぇ. Orada, tüm bir bir firma ilgisi ve tüm ilgisi saniyeDon'ta tepki vermesi, halka sesli tüymetleri, tepki vermesi bağlantıyız, ziyaretleri, tüm ümumını ulaşıyor, saniyede tüm ürünleri, tıklanma ve tıklanma tıklanması elekan 접çesini ilerleyerek tıklanmak, tıklanma tıklanma tıklanma tıklanmak tıklanmak tıklanma tıklanmak kut Online, tıklanma tıklanma tıklanmamız uç meşayezini Cruze and 12. Distinguished delegates. 2030 agenda for sustainable development goals is our blueprint to tackle the root causes of hunger and malnutrition from conflict to climate shocks to inequality and poverty. Reducing food loss and waste is crucial to achieving zero hunger worldwide and achieving the sustainable development goals especially SDG-2 and SDG-12 target 12.3 cost for halving per capita global food waste at retail and consumer levels by 2030 as well as reducing food losses along the production and supply chain. Economic cooperation organization as a regional intergovernmental organization is hence committed to the sustainable development and goal to zero hunger the accomplishment of which will lead to greater food security, health and welfare given the magnitude of the above mentioned problems and while acknowledging that the improvement of the situation globally and regionally requires pervasive and multifaceted action at all levels ECO secretariat in cooperation with ECO regional coordination center for food security and FAO updated and adapted the ECO regional program for food security according to the post pandemic situation during the 7th ECO ministerial meeting on agriculture health on July 6th in Tashkent and will accordingly make its utmost to facilitate moving towards the implementation stage aimed at improving enhancing ECO member states resilience to future shocks and ensuring food security. Moreover at this high level meeting honorable ministers agreed to enhance the institutional capacity of regional coordination center for food security deciding to make it a self sufficient ECO institution or specialized body. This center will serve as a crucial instrument for the food security of our region. Dear participants, the post pandemic conditions require strength and regional and global cooperation with eight years left to reach targets of sustainable development goals. There is an urgent need to accelerate action to ensure food security and reduce food loss and waste. Exchanging relevant experiences among countries and innovations. For example in packing, labeling and marketing should contribute to the design of global and regional strategies and mechanisms aimed at reducing food loss and waste. I am confident that great collaboration amongst countries regional and international organizations will lead us to successfully secure our shared objective for sustainable development of the agriculture sector. To conclude my remarks I would like to express my firm belief that your active engagement and brainstorming will undoubtedly contribute to the overall success of this event. Thank you. Well thank you very much. Thanks a lot. His Excellency Mr. Ambassador. Thank you very much. And now if you are Assistant Director General and Regional Representative for Europe and Central Asia Mr. Vladimir Rahmanen you are kind of invited to the floor to give your remarks. Please. Good morning. Dear colleagues, it's really my own and pleasure to be here and to contribute to this important event. Dear Minister Karim Zada. Dear Deputy Minister Ebebe Kerkel Zagida. Dear Secretary General of Economic Cooperation Organization. Dear Deputy Ministers from Central Asian countries. Thank you all for coming and thank you all for joining us at this important discussion. For me it is an honor and a pleasure to address this distinguished audience. Director General of FAO something is not working. Sorry. Do you want me to repeat? I'm just joking. Thank you very much. I should stay close. Director General it's an important moment when everybody start to hear me. Director General of Food and Agriculture Organization is following our work. He sent his best greetings and instructed me to bring the conclusions of the conference to his attention. Allow me to express my gratitude to our honorable partners in this event. The Ministry of Agriculture and Forestry of the Republic of Turkey the Economic Cooperation Organization and its Regional Coordination Center for Food Security and the Ministry of Agriculture Nature and Food Quality of the Netherlands for their support in organizing the conference and command their continuous efforts and commitment to fight foot-loss and waste in Europe and Central Asia. Foot-loss and waste has become an issue of major concern and it squanders natural resources water, soil, energy not to mention human labor and time. Foot-loss and waste has become an issue for all of us. It contributes to climate change and undermined the sustainability of our food systems. And at the meeting last year at Sustainable Food Summit meeting it was discussed and emphasized that sustainable food systems is the key to food security in the future. Foot-loss and waste is also an ethical problem which shall not be tolerated. An estimated 3.1 billion people worldwide do not have access to a healthy diet and some 828 million people go hungry. Foot-loss and waste disproportionately affects high value perishable foods created for healthy diet. Thus contributes into malnutrition that affects one in three people globally. Actions are required at national, regional and global levels to maximize the use of food we produce. The introduction of technologies innovative solutions, new ways of working and good practices to manage food quality and reduce foot-loss and waste to implementing the transformative change. However we need to remember that we have only 80 years left to implement sustainable development goals like targets. So there is an urgent need to accelerate action. Coming together today provides a timely opportunity to take stock of existing good practices, discuss challenges, hindering the progress towards foot-loss and waste reduction and explore new solutions. Realizing and enhancing the positive impacts of reducing foot-loss and waste requires good governance and all players working together in a coherent way. Policy makers shall create an enabling environment including appropriate regulatory mechanisms where stakeholders in food system internalize the need to reduce foot-loss and waste and have the tools to change the way in which food is handled for greater efficiency and sustainability and are incentivized to act. The private sector shall play the key role in developing adequate infrastructure and technologies applying innovative practices and novel marketing channels so that resources are used more efficiently and with social and environmental responsibility. The engagement of all actors along the food value chain will nurture partnerships and enable full-scale action thereby generating greater impact. With the mandate to defend to defeat hunger and achieve food security and good nutrition for all, FAO's leadership role in the area of foot-loss and waste gives convening power to support the coordinated action needed for impact. FAO is leading the way in generating data on foot-loss. This kind of evidence is needed to inform policy and decision-making and trigger action. With the data, FAO supports countries in formulated strategies and developing capacity to reduce foot-loss and waste as well as establishing partnerships and coalitions to achieve targets at a national level. In Turkey, FAO in collaboration with the Ministry of Agriculture and Forestry have developed a national strategy on prevention, reduction and monitoring of foot-loss and waste and an action plan. Minister Kizli Gider was informing us about impressive action taken in Turkey in this regard and what is important, it was an inclusive process. It was not that the government instructed what to do. It was coming from the ground, from the grass roads and embracing the most efficient practices. Very much commanded. I also want to add here that Turkey is a strong supporter of peace and multilateral diplomacy. I learned it from my personal experiences and I'm very proud to be a partner with Republic of Turkey and the Ministry of Agriculture as regional representative of FAO. We very much praise Turkish efforts to achieve peace on all levels. As FAO, we have a strong partnership with Turkey. Turkey became a member of FAO in 1948. But it is interesting to know that this year Turkey and FAO are celebrating 40th anniversary of FAO representation in Turkey and 15th anniversary of subregional FAO office working from Turkey. This partnership brings results. FAO is strong by its members and Turkey is one of the strong supporters of our work for the benefit of all of us regionally and globally. We are also working in the region of Europe and Central Asia and we are learning from experiences in this region and I hope that lessons were learned today and practices were shared in these two days will have a global impact on this important topic of reduction of food loss and waste. In conclusion, I would like to encourage all present here to step up the efforts and work together to reduce food loss and waste for the benefit of people and our planet. Let me wish you all an inspiring and fruitful event and thank you very much for your attention. Thank you. Thank you very much Mr. Rahmanin and distinguished guests. Now, the Republic of Tajikistan Minister of Agriculture Mr. Sadik Karim Soda is going to take the place to deliver his remarks. Welcome sir, his accent said the floor is yours. Good afternoon. Dear colleagues, ladies and gentlemen. I am very happy to be present here. It's an honor for me to be here at this regional conference on food loss and waste reduction in Europe and Central Asia. Thank you very much to the Ministry of Agriculture and Forestry of Turkey to FAO and other organizers of this meeting. Very necessary. According to FAO, 3 billion people do not have access to proper nutrition. 150 million suffer from hunger but 1 billion ton of food is wasted in the world. So much we can feed 1.2 billion people with this food. As we see, lack of nutrition under nutrition is the reason for suffering for 3 billions of people. So it's quite a big portion of the world's population. But it leads to the climate change to droughts and floods and reduction of the agricultural harvest which leads to the food insecurity. Food loss and waste can be observed everywhere starting from the agricultural system than in the hotels restaurants in our house and even we can see it with our own eyes today in the morning in the restaurant where we had breakfast. As I have already said the global population is growing and to satisfy the food needs we need to introduce a new perspective species of agricultural crops innovations in order to reduce food loss and waste and that's why today we have to focus on the key reasons of food loss and waste and thus we can economize the resources and resources is something that we are losing so we lose and waste food we also lose and waste energy water capital human resources and one of the STG aims is food loss and waste reduction by 2030 we can see a great example of Turkey that we have to study and introduce in other countries and for today this issue has become global so I wish you a fruitful meeting and wish you finding solutions to this crucial problem thank you very much çok teşekkür ederim thank you very much as Excellency Mr. Saade Karamzada and distinguished guests once again Allah takes the math and brings the most important according to the Ben bunu tek başka bir gün ilgisi yapıyordum. Ve bir sonraki tumbarın bir tane bir очерim var. Yani, bu the stageı bu mesajı alayım. ve sonraki eti alalım. Her zaman butwo yıldır.. Bu yüzdenuz, oceansideye senelerin abinin arkasında bir video zamanlarımız var. 2022'de güveniyorum. Çok teşekkür ederim. Üzgünüm. Kahvaltılwhya. Arkanın Türkiye'nin hayat özellik noktası. Hangar, fudra inekörü, izin vermek ve işlemi , ve sadece fudrada ve gidinkuza en yüksek tarihler vecesi ve hıkam. Her yıl, 14% y никicisi âgor hedeflerinin sümülblesinde yıkılıyor ve ve tüm bir ekşi var. İki 17% tüm hıkam industuder yapılmış uçuştan, tüm tüm tüm tüm harcaklar, hıkm ve zayıflar 8-10% tüm tüm tüm tüm yıkanlar, worin sight'in ilgisi. точlarda da yani .. .. .. .. .. .. .. Greenhouse gas emissions. Bugün sonunluğu bir de en önemli solutu. Herkesin yukarı yapan yukarı yapan yukarı yapar. Her şeyin yukarı yapan yukarı yapan yukarı yapar. Her şeyin yukarı yapan yukarı yapar. Yani daha iyi bir yukarı yapar. Önce daha iyi bir yukarı yapar. Bu solutunlar, arkadaşlarım. Bugün iyi morning. Söylemeyeceğimiz için tepki altyazıya dudaklarımızın devrim yerine dey卸çlarımız. Büyük sene arasında, bir daha iyi bir karakteri bul Colombia yapabiliriz. Büyüksene, spentVer ve liralıklar para vursunlar. Nasıl già geldiğinde? Bekle tengo hayatlarımızın tepki alanı gibi inanç ve kıyamet alanı var. Ayrıca, her evi, ilerye, kimsesi bir carrotsu yapabilirsiniz. Ayrıca, hırsatlar ve reisle tesisler, Hedef eğri meseleyi için en yüksek hızlı bir şey söyleyin. Farklı bulunmadan da videoda ilgisi filan etmelisiniz. Abone ol. ve bu konağın da ilerleyicisi, Marbet Wegen, turkiyelerimizleaserler için ve kutlu arasında ve Türk thyekleri dinlemiştir. Ve finalேlar Glike, Verhofstadt, Tertih Timimlerinin tüm ürünlerinde Rabil Bak, Kisela ve Agri nesni. O yüzden Robert'in reinini alacağım. Buоко beni izleyin. Çok teşekkür ederim. Martin, Luciana ve Zeynep'i ve bu sessizliğe almak istiyorum. Çok teşekkür ederim. Bu sessizliğe, ilk sessizliğe... ...bizliğe ve politik framework'ın... ...bu sessizliğe, bu sessizliğe, bu sessizliğe... ...bu sessizliğe, bu sessizliğe... ...bu sessizliğe, bu sessizliğe... ...bu sessizliğe... ...bu sessizliğe ve politik framework'ın... ...bu sessizliğe ve politik framework'ın... ...veös bese nighttime havalaten artąć... ...ve söz açıkçası ve hankarata ispileni... ...afывandır стол 미국una Among At diu... ve daha fazla dinlemek istiyoruz. Bu yüzden, bu konuda ve de valiyeleri yapmak istiyorum veothinga alabilmek için çok fazla haritam olacaktır. Ve sana hakkı bekleyeceğim deyip, siz de ilk sessizlik için, bir sessizlik keşfettik состояниye öneredia, in due time also then now I would like to ask Miss Luciana Delgado senior research analyst at the international food policy research institute to take the floor and provide the first presentation Luciana thank you okay good morning to all excellencies it's a pleasure for me to be here I want to thank the organizers for the kind invitation and my presentation will focus on gaining efficiencies in the other food system by reducing food losses across the value chain so look why this topic is so important it's because we have a triple win so it will improve food security and nutrition it will improve productivity and economic growth and it will reduce the use of natural resources and also reduce greenhouse gas emissions especially methane because when food is lost we are not only we are losing emissions that were invested in the production and also when food is waste and destroyed we produce more methane emissions so there has been a lot of efforts to try to bring awareness on the topic of food losses the first effort was the idea that there was one third of the food that was produced lost or waste that was estimated by fao but there has been other efforts by other agencies but what we know today in terms of the SD indicators is that there is a food loss index developed by fao that measure losses and goes from on farm post harvest until the wholesaler and there is a food waste index that was developed by UNEP which measure waste that goes from the retailer to the final consumer and up to today both of the indexes are ready and available so now why the definition is so important because in many of the paper that we have looked up and we have done a several literate review there is a huge confusion on how to define what is loss and what is waste and normally we interchange and mix them so FAO in the sofa of 2019 came with a very clear definition which is depicted in this graph and the definition said that food losses goes from on farm post harvest up to the processing and packaging including the wholesaler and food waste goes from the retail to the final consumption but of course it's also important to extend this definition and capture also the losses at harvest and at preharvest so now if we focus on the food loss index if you recall I said that there were two indexes the food loss index and food waste index and my presentation is focused on food losses and the number calculated by FAO is 13.8% and here I show the distribution by commodity and by region so what is important to understand is that by commodity a level of losses varies but also by region and so if we look at the losses by type of commodity a root stewers and oil bearing crops have the highest level of losses followed by fruits and vegetables and at the regional level estimates range from 5% to 6% in Australian New Zealand to 20% to 1% in central and southern Asia. Now the aggregate number that FAO produce is a macro number and this aggregate number is based on a model, they display and based on a literate review but it's important also to improve over that work on more intensive measuring or where the losses occur across the value chain so what we have done at IFPRI is to try to measure and bring a micro measurement strategy to be able to identify across the value chain where the losses occur to identify what are the reasons of what is the causes of the losses and also to be able to see what is the best way to capture these numbers. In that purpose what we did is we calculate and compare the traditional way of collecting the information of losses which is basically the subjective self reporting of the aggregate losses versus a more disaggregated weight of measure losses which we call the attribute method and other two methods. So what we found is that most of the losses occur at the producer level as you can see this is the green bar of the graph and at the wholesaler and at the middleman level the losses are smaller and this is really important because it will help us to understand how to target the interventions of losses. So and of course if you look at the methodology which we have piloted in several countries and several commodities and already we are working with FAO to expand it, this also help us to identify the reasons of losses. So for example if we look at the reasons at pre harvest we have identified that the major reason in most of the commodities are linked to pest and diseases which is the light brown bar and also linked to the lack of rain which is the green bar. So when we look at the reasons for left in the field for the produce that have not been harvest for several reasons we identify that the major problem which is the orange bar is a poor harvest technique that doesn't allow us to bring the product to the market and the second element is essentially the lack of costly labor which is the dark green bar. So the producers prefer to leave the product in the field and don't go to the market. So for example in the potato market in Peru if the price go to low, the producer decide to let the good quality product in the field because it's more expensive to harvest and transport to the market than the price that they are going to receive. Finally when we look at the reasons at post harvest what we found is that mostly labor damage at the different stages and this can be fixed by building capacity. But it's important to see also that the pink bar shows the losses at storage. So as initially stated they were three wins. One is more production and the other is more productivity. But there was also the gain of using the natural resources more efficiently and food losses and wasting food impacts the current and future availability of these increasing the square resources like water, land, energy and labor and capital. Especially today that we are facing as significant challenges because of the crisis that we are living in terms of higher prices is essential. We use our resources in an efficient way. So now also it's important to understand where the reduction should occur and where there would be the major benefits for the producers or where would be the major benefits for the consumers. So if we look where to tackle losses we can do it at the production level at the post harvest processing at wholesaler and or at the consumption level. So what this graph is trying to show is that depending on where we do the interventions the effects could be different for the could be different. So for example if the intervention are being done at the producer level we will see that will be lower prices because they would be more food that before was lost and that will be benefit the consumers. But if the intervention is done at the consumer level we will see that the demand shrinks the production falls and this will affect the income of the producers. And as I mentioned also there would be impacts on the environmental on the environmental side and here I'm depicting by region how many tons of CO2 equivalent per ton of maize is reduced by interventions to reduce food losses and as you can see the major returns are the consumption level. Why? Because the product have already crossed all the value chain and have arrived to the consumption. So as I have explained first we have a problem of accurate information and there are major efforts going like the one I show that we are working and there are many other efforts. But we need to scale up this effort so that we can make the aggregate number compatible with that aggregate micro numbers that allow us to identify where the losses occur. Second there is only scarce evidence regarding the source of or causes of food losses. And again our method try to capture that and we need to keep improving that so that's why we have decided with FAO to develop an app that use this information so that we can cross source information of this type that we are collecting so we can have more information of more households and we can clearly identify where the losses occur in the value chain. Third another major problem that we have found and I will explain later why is that still we need to bring better evidence in terms of the cost effectiveness of what activities or what actions could reduce losses that are profitable for the farmer to implement. And fourth there is also an understanding on what incentives to be in place for farmers to do the necessary investments to reduce food losses effectively. So let me give you some examples. So what we know on the storage practices. In the figure I present based on literate review all the different type of interventions of storage for citrus and these figures shows the effects on the storage protectants and these barriers and the interventions that really have effect, have an impact and this is the size of the bar here. You see the lower the bar, the lower the losses in quantity and quality. In this example botanical and essential oils and wax coating plus essential oils are the most efficient interventions to be implemented. So another example is we have these papers of starters and others on 2020 that systematically review post harvest losses interventions for 22 crops across 57 countries in Sub-Saharan Africa and South Asia from 1970s to 2019. And the authors create a synthesis evidence of the effectiveness of different interventions. And what they found is that the storage technology interventions are the more dominated studies and MACE was the most study crop and most of the studies were done in India while 24 countries have not studies. And this figure present the result of the impact of different interventions of grain storage in terms of percentage of weight loss and percentage of this color grain losses. So on the incentives is also important and we did two experiments on that. One in which we compare relative to the traditional deliverable package of seeds and fertilizers provided by the governments. What will happen if we give information to the farmers and we'll lend them a market that will pay an incentive if the farmer comply with the quantity attributes. And what we found is that there is a premium for the higher attributes that and the impact in Honduras was an increase in the food loss reduction by six percent compared to the typical package and Guatemala officer percent. So what this means is just giving proper information and incentives and buyers that are willing to pay a price premium make the farmers to do the investment that they need to do to be able to achieve these reductions. And the second one was working in Ethiopia and was done by Hugo de Groot which basically was working on the storage bags and they find also that an impact on the reduction of quality losses by nine percent. So now let me summarize my major conclusions. So first not all the food losses reductions are great equal in terms of impact and various country by country and region by region and commodity by commodity. Second it's difficult to manage what you cannot measure. So it's very important to measure the level of losses especially to identify where are the hotspots. And third food security will be technically cheaper to bring innovations needed in low income countries to reduce food losses upstream. That's mean that the producer level. And fourth innovations important in nudging the business case for food losses reduction so broader investment strategy and policy coherence so we can have a business case. So it's important to say that if the producer don't have a business case he won't do the investment. So for example if I if the producer do an investment to reduce food losses by being a flat taxing free and then goes to the market and the market doesn't recognize that change. And then why the farmer do this. So he will prefer not to do it because he doesn't get any benefit. So thank you very much. Thank you. Thank you for this very practical, concise and to the point presentation. I also highlighted a lot of gaps and that is exactly what this conference is for to identify the problem so that he can answer these questions and resolve them together. And probably at the round table at the end of today I will bring up a few points that you mentioned and see if other people have some interesting response on that. Now we have a slight change in the order of speakers because of the delay some of our participants online get into time problems and therefore I would now like to invite to make a presentation for Miss Lieke Verhofstadt of the Rabelbank Business Development Global Food and Energy Networks. And she will speak about the role of financial institutions in supporting the action against food loss and waste. Lieke Verhofstadt, I hope you can connect as well. Okay, the floor is yours. Thank you, Robert. I hope you can all hear me. Yes, clear. Great. Thank you so much for the invitation. Really honored to speak on behalf of Rabelbank on this great conference. Let me try to share my screen to take you along. The foot was only strategy of Rabelbank. Rabelbank as some of you might know is a global food and agribank. We're based in the Netherlands but we have offices around the world as you can see. And we were actually founded by farmers. Within Rabelbank, we have a so called banking for food strategy, which means we are very much into the food transition and how to finance it. Foot loss on waste of course is one of the major topics in that banking for food strategy. So I would like to take you along what Rabelbank is doing on the topic of foot loss on waste. So our starting point is always to strive for good business cases for clients, of course. Next to that we are commercial banks, so our risk and return is also a very important issue. But Rabelbank is a cooperative bank and besides the economic value of our clients and the risk and returns and all the money involved, we are very much into societal and environmental impact. So when it comes to foot loss on waste, we offer four different things. We offer programs to our clients. We offer tools to our clients. We offer financial solutions of course because we are a bank and we offer, well we offer, but we are very much engaged in several networks. Let me start with some programs we offer for our clients first. One of those is what we call the food waste challenge. And this is a program for the hospitality industry in the Netherlands, where we help our clients to measure their food waste. And in an eight week program, we help them with strategies to reduce their food waste. After eight weeks, we measure again and then you can see the potential savings of that company and multiply it to the savings that, well the potential savings in a year. This program started in 2020 just before COVID and the results were very, very interesting. So as you can see here, some of the results from the program that started 2019 to 2020, about 100 restaurants participated. And the results shown here are 21% less food waste, which is a total of 757,000 euros. We also calculate the emissions that go along with that in this program. And that was in 2019 150,000 kgs of CO2. During COVID, of course, it was a bit difficult to go ahead with this program. But in 2022, we picked it up again and we are now working on regional challenges. And in every region, about 20 restaurants are participating. The first one has now ended like one month ago. And the results are even better. So for these 20 restaurants, the reason there was measured 54% less food waste, which is 20,000 kgs of food. It's about 175,000 euros that was saved. And 40,000 kgs of CO2. So what we aim with this program is of course to help our clients, reduced our costs, and therefore create better margins. So this is how you see that food loss on waste of course is a triple win. It saves you money and of course it also saves you CO2. Then another tool we are offering our clients is an innovation tool. It's called food bites. There are two different parts in food bites. There is an innovation challenge, like startups can apply and they can pitch their ideas. And that's like a physical food bites event. Next to that we have a digital food bites platform. And in the platform, we offer startups to be connected to large corporates, but also investors. So as a large corporate or as an investor, you can log in. And as you can see on the left side, you can search for what you are looking for. So I feel then I want to look at food tech in the food beverage is an ingredient sector and I want to reduce food waste. So I'm looking for food waste technology. My area is Europe. And then this system will show you a lot of different startups or innovations in that area. And you can click on them, watch videos, watch their pitch deck. And then maybe you want to be in contact with them. Investors are maybe willing to invest. So this is a relatively new platform that Rubble Bank is offering for our clients as well. And what we see in this platform is that food waste is really, really an important issue. And therefore it's it's very interesting for startups to be uploaded on this platform. So if you know any interesting innovative startup, please make them aware of foodbites digital because they can log in for free. Then of course our financial solutions because we're a bank. Our Rubble investments department invests in promising companies and not only with money but maybe even more important for some companies with knowledge and network. Within Rubble investments, we have a Rubble Food and Agri Innovation Fund, which is mainly focused on smaller companies. And they invest seed and early growth capital, like equity, debt, scale up financing, but all in the space of food and agri, from farm to fork. An example of Rubble's investments in food loss of waste reduction is that we recently invested three and a half million dollars in full harvest, which is a business to business platform, who connects farmers to large businesses in order to sell their imperfect produce. So there's actually there's second grade produce. A very promising company based in the US and Rubble Investment decided to invest in them. So of course the investment in money, but we are now working with full harvest to connect them to large corporates as well or to our farmer clients. So as you can see in this example, network is actually as important as the money we have invested. Then we have a specific SDG 12.3 loan. And this is a loan specifically for our wholesale clients. Why we are doing that is because we want to motivate our clients to reduce food loss and waste in their operations. So if a company is working on reduction of food loss and waste, we will set targets together with our client. And if they reach that target, then they will get a discount on their interest rates. So the KPI we are measuring is based on the SDG 12.3, which is 50% reduction of food waste by 2030. And the methodology we use is aligned with the food loss and waste accounting and reporting standards. So the food loss and waste protocol. We've done a few deals in this SDG 12.3 loan. One is EcoPlaza, which is a retailer in the Netherlands selling biological foods. And the results of this loan are very, very good. So this is the specific financial solution Babel Bank can offer. Then we are working and I'm saying we are working on a food loss and waste related GHG advisory tool. And it's still very much under construction. But like every other company, Babel Bank is also very much engaged in the road to Paris. We really want to help our clients to reach Paris. And in that sense, we are looking at how we can advise our clients to reduce their greenhouse gas emissions. And one of the low hanging fruits in that is of course, food loss and waste, as it is about 10% of global greenhouse gas emissions. So this could be a very important tool for us to help our clients reduce food loss and waste. Then I mentioned the networks. And the networks are really an essential part of Babel's food loss and waste strategy, not only Rabel's food loss and waste strategy, our entire strategy. We always say we do finance, we do knowledge, networks and innovation. So it's one of our main four pillars. In the space of food loss and waste, we actually described three different layers of networks. On top, we have the macro, the landscape networks. For example, the EU, where we are part of the EU food waste platform. We are very much working together with the UN on food loss and waste, for example with FAO. And of course, with the Dutch government, we are founding father of the United Against Food Waste Foundation, which is partly founded by the Dutch government as well. Then the meso networks, we are a champion 12.3. We are a member of the food is never waste coalition. We work together with war, Wageningen University. So also on that middle layer, we are very much engaged with our networks. And then on the micro level, we actually create products with our networks. So for example, we are working on a coaching program together with World Bank and FAO. We are working on a rule of food loss challenge together with Food Bites and World Farmers Organization. So here you can see we have networks in different layers and we use them for different purposes. But they are all equally important. So this is actually what I wanted to tell you from World Bank side. Thank you very much for your attention and I wish you a very nice conference. Thank you very much. Thank you too, Like. This was very interesting. I would like to pick out one dimension which maybe sometimes is a bit overlooked because we talk when we talk about big companies, they often have what they call corporate social responsibility and they have money set aside for that to comply with our corporate social responsibility objectives. But here we see regardless of the good honest intentions that the Rabobank undoubtedly has, here we see a clear business model. This first example that you mentioned, these restaurants that you guide in a strategy for food waste reduction in their operations, they are your clients. And the bank is a commercial bank and makes money through the clients. So it is for the bank's own interest if the clients perform very well. And therefore it's just a business model, a very modern, good business model to support your clients in their performance and in this respect in food waste reduction. And I think that many of these examples that you gave could be easily transferred to other countries and other relations between the food operators, the food businesses and their financial institutions and their banks that are working or other types of support or so. So at a later stage if it is not all protected information we may ask Rabobank to reveal a bit of their strategies to support these restaurants and other clients in food waste reduction or so. Then I move on to the next speaker. And that is Miss Margrethe Vidar from FAO. Thank you very much for giving your spots to Liege Verhofstadt. But now it's your turn. Margrethe Vidar is a legal officer at FAO's headquarters in Lohan. She's been extremely helpful in the program that we are implementing in this region in developing national strategies for food waste reduction. And she's going to share with us the legal perspective of the food as in waste. Thank you Robert. Thank you for giving me the slot. I am delighted to participate and very sorry that I was not able to be in person in this beautiful city. Excuse me a second. I seem to have shared the wrong screen. Are you seeing the presentation? Yes. Yes it's clear. Go ahead. OK. I will switch quickly the display if I can. Unfortunately every time I use the zoom with two screens something different happens. And anyway let me continue with that. You will enjoy seeing my notes I imagine on the big screen. Now I want to talk about the enabling legal environment for the prevention of reduction of food loss and waste. And to start with saying that in that context it is very important to understand that whether or not it is intended the legal framework always has an impact on food loss and waste. And it may be a negative impact or a positive impact. And that is why it is so important to start with legal assessment and understanding how the legal framework may impact on food loss and waste. And that is what we do in our work in the region as I will get to in a little bit. Now in terms of what type of legal frameworks can be helpful in the fight against food loss and waste. There is a variety of options and we do not necessarily provide a single or the same advice to all countries globally. It really depends a bit on on the situation of each country. But some countries have found it useful to use a framework laws on food loss and waste to address the issue through a holistic approach. Now what does that look like? It it means that the legislation may create an institutional framework. And ensure institutional coordination. It may also set legally binding targets and goals to follow. And it may have legal provisions about the food hierarchy as we call it. This picture is taken from the code of conduct on food loss and waste that was adopted in FAO by the Committee on Agriculture. Which basically lists what we want to happen to food after it is no longer for sale in a normal marketplace. So going from redistribution of the food to animal feed and down to incineration or landfill, which obviously is the least preferred option. But that is not the only thing. Of course the different sectoral legislation also have a huge impact. So what we look at in looking at the environment as it is, we look at issues with food donations. Is it more expensive to donate the food than to throw it away? It should be the reverse or that the labeling requirements are clear so that food is not being thrown out just because it has reached the best before date when they're still safe to eat. And that brings me to another important aspect of the legal framework for food loss and waste, which is food safety. Of course food safety and human health should never be compromised and never should never be risked. And finally, we have identified fiscal measures as very important to address food loss and waste and to provide incentives and disincentives that promotes using food to the very end and redistributing it, donating it, doing what is needed down the hierarchical pyramid. So that as little as possible ends up in landfill or being burned. Now, very quickly, I want to show you a little bit at what we have been doing in the region. We have been working with our colleagues in Budapest and in Ankara, in FEO and with the countries and governments in the region to first and foremost look at what is in place. So we have been doing the first step. We have been analysing the legal and regulatory frameworks for food loss and waste with the assistance of national lawyers who understand their own legal system with a view to formulate recommendations based on what is in place and also based on other aspects. Because as we all know, the legal framework is important, but it's not the only tool that is at our disposal. We tried to work together with other methodologies, of course, as much as possible. And through this, we have supported the formulation of overall food loss and waste strategies. And further down the line, we may also assist them with reforming the legislation or drafting new laws. Now, just to conclude, because I am very conscious that we have a lot of speakers and I would like to move briskly through this presentation. I wanted to point out that the code of conduct on food loss and waste reduction, which is available online and should be in the conference packages, as well as a new legal brief, where basically what I've just told you is written down in very accessible way in 8 to 10 pages. There are some country examples that could be very interesting to the participants of this conference. We are hoping to be able to release the Turkish and Russian versions of this legal brief today, if not today, then tomorrow, but hopefully today. And we will then make it available through the conference secretariat. The English version, as I said, is online and is available. And with that, I would like very much to thank you for your attention and thank you for the opportunity. I really wish I could be there in Istanbul, a beautiful city. Thank you very much, Robert. Thank you very much, ladies and gentlemen, for the attention. Thank you to Margret. We are very happy with your presentation. And now I would like to move over quickly to the next speaker, which will be Ms. Anne-Laure Gassin, Team Leader of Food Waste and the Farm to Fork Strategy of the Directorate General for Health and Food Safety of the European Commission. Anne-Laure, please go ahead. Thank you very much, Robert. Good morning, everyone. And like Margret, I really wish that I could be with you, but at least I'm very happy to connect today. I believe that you are uploading my presentation for me. I'm not sharing my screen, so yeah, it will be coming up. So in a way, what I'll be presenting today is a bit of a case study of what an example of what Margret has just been explaining. Speaking about how in the EU, we are establishing a policy and regulatory environment to both encourage action and support players in taking action. Next slide, please. So if I can have the next, yes, perfect. So the Farm to Fork Strategy in the EU outlines an ambitious action plan to reduce food loss and waste as part of an integrated food systems approach. And what I'll be focusing on today are the first two actions, which are upcoming legislative proposals from the European Commission to set legally binding EU level targets for food waste reduction. And also to revise EU rules for date marking in order to avoid unnecessary food waste linked to the misunderstanding of the meaning of the dates that we find on food packaging. As part of the strategy, we will also further integrate food loss and waste prevention as part of all relevant EU policies. And you'll hear an example this afternoon from one of our colleagues speaking about the work that we have been doing as regards food hygiene rules attempting to modify them so as to ensure to facilitate safe food donation practices. Food losses in particular pre-harvest is an area that really warrants further investigation and we are pursuing this in the context of European research and innovation programs and funding, both attempting to better understand why they occur and to quantify them and scaling up action and mobilizing key players amongst others through the EU platform on food losses and food waste. So next slide, please. So under the waste legislation, as it was revised in 2018, in the EU there are new obligations for member states to measure, monitor food waste and to reduce food waste at each stage of the food supply chain. And that revision of the directive delegated the commission to develop a common methodology for quantifying food waste. So first we have to of course define what is food waste. This may seem self-evident that food waste is food which becomes waste. But of course in legal terms the devil is in the details and this gets infinitely more complex. But the point of departure is food as defined in the general food law, which means food and its inedible parts, which then becomes waste be that discard by a food business operator or household. Next slide, please. Now in building the methodology, we benefited from important work that was carried out through the EU fusions project in 2016, which laid down a methodology for quantifying and measuring food waste. And we laid on top of that if I can have the bill, the next slide, the coverage from EU legislation. So the right, perfect, thank you. And the most the main difference really is that in accordance with EU waste legislation materials which are used on the farm so crops which are plowed back in or used for energy on the farm are not considered as waste. Note also that food, which is, which does not enter the food supply chain for human consumption, but which is then used for animal feed is not considered food waste and same for the valorization of non food products. Next slide, please. So what was the general approach laid down for monitoring and I believe that we are the first region in the world that has implemented legal requirements for monitoring of food waste across the food supply chain so each day to the food supply chain. Quantification rather than rough estimations or modeling. I recommend it also methods for quantification that are laid down in legislation. It's based on waste policy so a focus on resource efficiency we're monitoring total food waste and not only the edible fraction of food waste. Practical meaning that the monitoring is part of existing EU policy frameworks in waste legislation, as well as reporting frameworks. As I mentioned before, and compatible with global standards. Next slide please. So referring to that global standard here now, looking at what is the scope of the EU's food waste measurement and reporting. Well it's annual reporting. It's food and it's enable parts. The destinations are when food is sent for waste treatment as I mentioned before. So losses preharvest or not do not fall in under the monitoring framework. Food and beverages and it's reporting at the level of countries. They're also voluntary reporting mechanisms in the lead laid down or suggested in the legislation. Those member states who wish to report for instance on food donation or food going to animal feed are certainly welcome to do so. Next slide please. Now the legislation of course doesn't explain how to do everything and the euro stat office has also laid down more operational guidance which is available. And through the EU platform and it's dedicated subgroup on monitoring. This is a subject on which we regularly share information between members. Next slide please. So in line with the champions 12.3 target measure act approach. We will be proposing you level targets based on measurement based on data based on on monitoring. And why are we proposing targets will simply because yes actions are being taken into EU. But those actions are not yet at the scale and the pace needed to address the risk of the important environmental damage the climate implications the negative economic impacts. As we for this morning. So we will be proposing as part of a revision of the ways directive EU wide legally binding targets. And the exact coverage and the target levels are to be decided in the legislative proposal, which will be forthcoming in second quarter of next year. And like all legislative proposals, it will be supported it is supported by impact assessment and by public consultation. We published last year an inception impact assessment where we sought feedback from interested parties on the options considered for targets. We run a public consultation, which finalized in August and a summary report will be published in the coming weeks. We have carried out targeted surveys, including with food business operators ran interviews. And as announced very recently by our president van der Leyen, we will also be organizing citizens panels to help guide our reflection on food waste prevention in the EU. Next slide please. So the baseline data is the member states have carried out a first reporting of food waste with a reference year of 2020 so that will be the reference year for for for targets. And that was reported into your stat by the end of June, your stat is currently validating the data, and we expect publication of those data in the coming weeks. The policy options on which we have sought feedback, focus only on how the targets will be defined so the scope, whether the targets would cover the full chain or selected stages only. The target would be expressed in absolute values or percent reduction. And how they will be set for member states. And of course, a target levels indeed is is a critical part. And all of this will be subject to a modeling and impact assessment, which is in progress right now. So next slide please. Turning now to the second subject. Date marking and how can we promote better understanding and and use of date marking. I think we're all aware of the problem and the difficulties that consumers have in distinguishing between these different concepts, the use by food safety. Best before informing about food quality. Next slide please. So as part of the revision of the regulation on food information to consumers, which includes also other labeling commitments set out under the farm to fork strategy. We are undertaking to revise the EU date marking rules in order then aiming to avoid food waste link to misunderstanding of these dates. And again, this proposal, this legislative proposal is supported by impact assessment. Next slide please. The policy options on which we also sought feedback in the inception impact assessment were the following baseline scenario as always which is business as usual do nothing which is always included in impact assessment. What first option to revise the rules of application of the best before date. It's considering whether the list of products which are exempt from best before labeling could be extended to other non perishable foods such as grains pasta rice for instance. Second option to revise the rules and abolish entirely the concept of best before labeling so just keeping the safety date the use by date. And finally to improve the expression and presentation of date marking so aiming through different terminology format visual presentation to help consumers better differentiate between safety health and the quality concept so these were the policy options, which have been subject to impact assessment. Next slide please. And right and that impact assessment is also supported has been supported by consumer research, which the objectives being to better understand how consumers today use and interpret the current rules and how that affects their decision making to identify new ways of expressing date marking to see whether some work better than others to test their effectiveness. And there were several phases in that research from literature review to focus groups to quantitative online research in all 27 member states to an experimental study to design design to assess whether certain options could better actually impact on consumer behavior and avoid food waste. Next slide please. So, we are really in the final final stages here. The commission is preparing its legislative proposal, which is scheduled to come out in the coming months, and it will be followed by co decision procedure discussions in council and with parliament. Next slide please. And last slide. Just to say that for all of those interested in keeping informed, but also providing information about your activities in the area of food loss and waste. We invite you to join this digital hub. Any stakeholder active in the area can become a member share resources news. You'll find here also dedicated pages for each of the EU member states with information on national policies and legislative developments. And if you subscribe then you will receive a monthly newsletter online we have over 2000 subscribers today. And next and last slide is just some details here if you would like to stay in touch with our with our activities. With that I stop here and thank you very much. And Lord, thank you very much for this presentation. We have always been very happy with the close collaboration that we have with the European Union as well as EU member states, especially with regard to the fight against food waste. Because in that area, which is of increasing importance in the non-EU countries of Eastern Europe and Central Asia, and we can learn a lot from the level of advancement that the EU has taken in order to fight food waste. And when we look at the plans to set legally binding targets for the EU member states, of course the non-EU countries are not legally bound to it, but there should be a good inspiration for those countries to follow this guidance and try to stay ahead of the game as well and reduce the food waste by similar methods as the EU is now applying in the EU member states. Ok, we quickly move on to the next speakers, which is a dual presentation from Mr. Martin Wegen, agricultural counsellor for Turkey at the Ministry of Agriculture, Nature and Food Quality of the Netherlands. And Ms. Sanne Strohsneider, program manager, food loss and waste prevention at Wageningen Food and Biobased Research. So Mr. Martin Wegeni is here and Ms. Strohsneider will speak online. Martin and Sanne, you have the floor. Good morning and it's a pleasure to be here. And we are of course very happy as the Ministry of Agriculture, Nature and Food Quality to not only be present at this event but also to support it. It shows some of our international commitment to addressing these issues because in the end it's not a challenge which is defined by national borders but it's very much an intervention. The national challenge of course. The advantage of being a little bit later in this panel is of course that we already had shown the importance of data and statistics by Mr. Delgado. We already had the business views from Rabobank and we just had a comprehensive review of the legislative framework. So that helps me in my presentation because you have more context and I can be a little bit quicker in my presentation. I will do this presentation together with my colleague from Wageningen University because in the Netherlands we followed a very much an approach which is a multi-stakeholder of course. And we want to illustrate that by also doing this presentation together. So I will focus a little bit on some of the highlights of the Dutch approach in the last 10-12 years. And then Ms. Stroosneider will continue. Of course the core of this message is that for us it's very important to create commitment. The second is to adopt a target measure and act approach. And the third one is to do it together. So to work together collaboratively within your country. If I start here I think already in 2009 in the Netherlands we started with a 20% reduction target. And we started the monitoring and measuring because you can have targets but without actually monitoring measuring you don't know which direction you're going. And we followed that up a little bit later with a global conference which was hosted in The Hague. It was called No More Food to Waste. And there actually within the FAO context the target was increased to 50% in 2030. So already there we saw that there was more traction for the discussion in a global sense to reduce food loss and food waste internationally. And one of the main outcomes I think for us was that the Champions 12.3 coalition which was already mentioned earlier, which was initiated also by the Netherlands to increase this target and to also set good examples. After 2015 we went into a national dialogue let's say and this led to the task force circular economy in food. And it was driven by Wageningen University actually showing the commitment from the scientific side together with my ministry but also the sustainable food alliance for example. And 25 members of the entire food production chain including consumers, SMEs but also big multinationals members from the public and public and societal organization. And what happened there was that different initiatives by different parties were brought together during this collaboration and this task force. Of course what happens next if you involve more stakeholders, you do additional analysis, you automatically get more of a systemic approach. You start to understand better what kind of drivers are there for the different stakeholders in tackling food waste and food loss. And the systemic approach led to the founding of the Food Waste Free United Foundation which now actually includes more than 100 stakeholders. And then you can see additional drivers coming in such as the financial support of which Rabobank gave some examples. But also transition management so you start looking ahead what are the middle term goals, what are the longer term goals. And from a government perspective which I'm representing here of course we get to the legislative part where you have to ensure proper monitoring and reporting. You do things on consumer awareness for example through campaigns but also policy initiatives such as the date labeling of which the European Commission just gave a very nice presentation. Very quickly as a government what we also do apart from the national dialogue where my colleague will go into a bit more after this. We are an active member of the EU platform on food waste and food losses. We are of course as a member state of the EU very much involved in the legislative discussions. But we're also part of the Champions 12.3 coalition where we put a lot of energy because it's dedicated to meet this target. But it's also very important to lead in the discussions on food loss and food waste. But also to showcase and communicate successes so to inform each other about what works and maybe what doesn't work. And of course you want to advocate that and by showing leadership not just as a government but as a broad coalition this helps to gain more traction. I'm here the agricultural counsellor in Turkey. I have another colleagues as well worldwide and we are also very active on a global sense through the Dutch network of agricultural counsellors. And we try to set up public private partnerships for example. We have some very nice examples in Mexico, in Kenya and the idea is to share Dutch analysis, experience, expertise and knowledge in how to gain further traction and advancement on reducing food loss and food waste. When I look to the future what will happen and what our needs are especially is to have continued cooperation in a global sense with international organisations but also other countries and EU member states. But it also has to be targeted which also Ms Delgado showed very well by targeting the right sectors and the right products to gain as much impact as you can. It has to be demand driven otherwise if it's not demand driven it's a struggle. And we need to have a systemic approach so we have to take everyone along and we need a very good analysis. And I think this meeting shows also the importance of information sharing and I cannot underline enough the importance of actually sharing best practices because what works in a Dutch context might work your context might not but to have this discussion is very valuable. So I went from the Netherlands to the EU to the global, I'll now go back to the Netherlands. Just to sum up a little bit the importance of monitoring and impact. We have a yearly food waste monitor for example which gives direct feedback on how the Netherlands is performing. It's at household level but it's also in the production chain and it's per sector so analysis again is very important. A second action pillar is joining forces and I think Rabobank gave a very nice example of how the business community and public private partnerships can work. Also we have like for example voucher system where innovations and good ideas can be shared, can be worked out to see if it's scalable to apply in real life. And of course feasibility studies are done also to not only reduce waste but also to reuse waste for example in innovative products or other products. So that's where the circular agriculture, circular economy part comes in. Of course number three we have to work on consumer awareness, there's a lot of food waste happening there. And the last one I already shared is the government role but also how do we have a legislative framework but also a good practices for example through platforms. So that was very quick. I'll give the word to my colleague, Sana who will continue a little bit from a more in depth look at the Dutch approach. Sana. Thank you very much Martin and thanks for inviting me and really happy to join in this dual presentation. My name is Thomas Krausmeider. I work at Baffling University in Research as a program manager of food loss and waste prevention. And from that position I am part of the what we call the team of food waste free united. So I spent part of my time there. Not already explained a little bit that this is the Dutch ecosystem on trying to reduce and prevent food loss and waste in the Netherlands. Next slide please. And thank you for assisting me in switching the slides. So taking into account what Martin already briefly presented. In the Netherlands we have been working on food loss and waste prevention already for a long time. Starting with the first governmental targets and monitoring and measuring which was done by we're. And we used and benefited from several EU initiatives in research to also form an approach for the Netherlands that has now come together in a foundation, which is called food waste reunited or some of the votes were spilling in proper Dutch. If we look and zoom into the actual food resource use efficiency in the Netherlands we see fortunately a recent steady decline. It has been stable for quite a long time, which also led us to the belief that having policy measurements and focusing on measuring and monitoring is not enough. So in 2017, as Martin highlighted, we started with the first 25 front runners in the Netherlands among Rabu Ramke, to be mentioned as Lika explained, which has now evolved in a proper ecosystem that enables all the four pillars that Martin briefly explained. So monitoring, measuring, really looking at how to support companies and entrepreneurs in improving their food resource use efficiency in either their company or in their supply chain. But also looking at targeted approach for consumer behavioral change, as well as looking at not only legislative framework, which is really important. As the FAO presenter already explained, but also looking at other barriers that need to be overcome to really be able to deliver on our goal, which is having food waste of course in 2030. Next slide please. So for the Netherlands, about one quarter of all the food that is produced for human consumption is being lost somewhere along the supply chain. So that equals up to about two million tons a year and having this would mean to keep to save 100 million tons and keep that in the food supply chain. With the Food Waste Free Foundation, which is basically the embodiment of the national approach, we really focus at the green part of this reverse pyramid. So a lot of effort goes into preventing food waste, either donating or redistributing that, maybe using it for animal feed or chemicals or biomaterials, all part of our prevention and reduction strategy. But we focus less on the gray and black area of course. What we do see at this moment due to the geopolitical crisis and energy shortages is a huge increase in crisis for energy, setting a very negative side effect on anaerobic digestion. In relation especially in the Netherlands towards side streams and car products that were being used in animal feed or even a value rise on a higher part of this pyramid that are now again flowing back into anaerobic digestion. And I think this will be the case for many European countries. So for the Netherlands, we now have one quarter approximately, which is somewhere between 105 and 152 kilos per person a year, which is still significant. But we do see this especially steady decline in consumer household food waste and I'll come back to that later. Next slide please. So where we started in the Netherlands with the first 25 front runners. Before that we had the Dutch government represented by NATO and also about university research already involved with many of the sector organizations. In 2008 we started with adding 25 front runner companies and societal NGOs for example to the mix. And that has grown now to more than 100 what we call stakeholders so partners into this ecosystem. Really ranging from startups and scale ups to small medium enterprises but also large corporate organizations, knowledge institutes like where but also NGO organizations. We have a full supply chain coverage. So we include innovative circular farmers up to companies that actually puts delicious healthy foods on the shelf or on the plate. And this ecosystem is growing. What we do see in the Netherlands and that is something that we are working on really hard at the moment is the importance of involvement of several different ministries of the Dutch government. So this initiative is very strongly supported by the Ministry of Agriculture, Nature and Food Quality. But could be stronger supported by ministries that are involving in for example waste disposal but also climate change. But also the Ministry of Health that for example has a lot of involvement in food safety regulations. So this is I think in many European countries a challenge and something that we are continuing working on in the Netherlands. We also see that we could benefit from a stronger sites of representation in addition to consumers. Next slide please. So we use several road maps for the different parts of the supply chain to really have hands on practical targeted approach. Solutions that might be needed to improve donation are not the same that it could reduce losses as for example fruit and vegetable production. So we have targeted road maps for each part of our supply chain and this is an example of work that we have been doing with the retail organizations in the Netherlands. This year we published for the second time a retail benchmark, almost 80% of the market and supermarkets are represented in this benchmark. Really giving us not only a clear insight into how much is wasted at the retail level but also what product categories. And giving each retailer themselves an insight into how they do according to the benchmark. And retailers have with this insight into their specific organizational hotspots of waste which enable them to take targeted measures, targeted actions. This has really proven to be instrumental for the reduction of food waste at retail level in the Netherlands. And I think this is one of the supply chain parts that perhaps would be able to reach SDG 12.3 before 2030 if this is going steadily as has been going right now. Next slide please. The second example that I would like to share with you is initiative that we have been organizing this year for the first time which is the food waste free week. Targeted at consumers with a very strong call to action to not only inspire them but also to activate them to waste less food. We focus there on a positive social norm and really providing them with practical tips. So this year the theme was leftovers and not wasting them but still enjoying them. And with the combined efforts of more than 130 partners we reach over almost half of the Dutch citizens which is significant. And we'll have an afternoon the next week of this year's edition and I will be happy to share that with you afterwards. My colleague Tuan Timmermans, who is director of the Food Waste Free United Foundation will talk about this specific intervention focusing on consumer household food waste tomorrow in session 5 I believe. So next slide please. To conclude, because this is the positive news, the best positive news that we can share from the Netherlands is that we see a steady decline in food waste at home consumption. And that is very much motivated by not only being aware and wanting to prevent food waste but also by positive pro environmental behaviors in other aspects. On the same time we also see that there is some competition in these motivations. People also try to stay healthy and eat safely and eat tasty food. But we do see that a positive attitude is increasing the awareness of the problem and the intention to avoid food waste in the Netherlands in general. What we could do better is awareness of your own wasteful behavior and overcoming barriers that are impractical to improve food waste behavior at the household. We support that with practical tools and tips and give people insights, make it easy and attractive. And we hope we've just done a new analysis of the food waste composition and we will have new statistics probably next week. So I'm sorry that I'm not able to share those with you. But we hope that this decrease will continue and that we will also be able to share the insights into this specific area I think where the Netherlands has quite a lot of expertise also with a larger group of countries that might benefit from these insights. So this was my last slide. Thank you very much to provide some learnings and insights into the national strategy for the Netherlands. And I hope to be able to connect with you the coming days to share more experiences. Thanks. Thank you Martin and Summer. We see here from the Netherlands an excellent example on two aspects which I'd like to highlight. First of all the food loss awareness program has become part of the circular economy policy of the Netherlands. And it is an important part of achieving a circular economy and subsequently getting into sustainable food systems. And secondly this is an example where at national level the government has taken the lead in order to bring together academia, civil society and the private sector in joint efforts to reduce food waste. And this is exactly the approach that we also foresee for national strategies in the countries where we implement our projects outside the EU in Eastern Europe and Central Asia. So thank you very much for these examples and I hope we can follow up on that and establish some more collaboration in that respect. Then now I am already to the last speaker, but not the least, which is Ms. Zeynep Özkan, Head of Department of European Union Harmonization, as well as the Ghidani Kuru campaign coordinator of the Ministry of Agriculture in Turkey. Zeynep, the first of us. Okay, thank you very much. I'm really sorry that my voice has gone for the last two days and it only has one life and I'm going to spend it for you. But I also have a backup, my precious colleague will cover me if my voice is dead on the stage. But it's a pleasure for me to come together with you because we have been dreaming this event for the last two years since the beginning of our FAO Turkey partnership program. And since the beginning of this project we dreamed of this regional, this international conference but due to pandemics we only could do it today. So as the other speakers had already framed the global numbers and the other technical details of the food loss and waste problem, what I'm only going to mention is what we had done in Turkey with the support of FAO. Okay, so the food loss and waste numbers in Turkey is that Turkey wastes almost 18 million tons of food in 2020. This number is from the National Inventory Report which is submitted to UNFCC, which is a very credible number and which is updated every year. But the numbers come behind two years. And also the composition of the food waste in the municipal waste in Turkey is 52%. So almost over the half of the trash, half of the waste in the municipal waste is food. So in order for you to visualize the numbers, this amount of food waste is equal to almost over 600,000 garbage trucks. And we waste a lot of bread, although it is accepted as holy in the Turkish culture. And the highest waste is seen also afterwards in seen fresh fruits and vegetables because they are very perishable. And food waste sector, service sector also waste and beverage waste is also very high. So what we did since 2018, first we started with the technical cooperation project thanks to FAO. And we formed multidisciplinary within the ministry, a core working group within the Ministry of Agriculture and Forestry. So imagine we have the very different DGs within the ministry and so we gathered our forces together. And what we did in the first time because we always imagine the kind of a campaign to reach the customers, consumers to reduce food waste. We already reserved the Twitter, YouTube and Instagram and Facebook accounts of the, with the gudanokoro, which means cellular food in English. So we reserved those social media accounts for almost like two years. And then we send out some premade surveys to be sent to our 81 provincial directories. Turkey has 81 provinces and each province has their own provincial directories, which became actually our advantage because we were so powerful within the organization of the ministry. So those provincial directories get on the field, get on the streets and the farmers market and the supermarkets and imagine every food place that you can imagine. So they filled out those surveys and they came to Ankara and we hold a very big workshop. So we actually understood better what are the food loss and waste numbers, not the numbers actually, but which points the food is wasted or lost. And then afterwards, as we wanted to have a 360 degrees approach, we hold a second workshop with the stakeholders, which are from academia, private sector and NGO. So you can see the photos over there. And then as you can see on the screen is that what we found out that Turkey waste a lot of its fresh fruits and vegetables and they are wasted before, actually they are lost before they are reaching to the customer. Due to transport and transportation logistics and storage shortages. And there is also a high rate of waste and food services due to our hospitality manners. Because if you ever came to Turkey, you will see in a sitting restaurant and even though you don't ask, lots of appetizers free of charge come to your table. And it's all most of the government waste. And waste differs in income groups. The low income group also waste its food and the highest income group also waste its food. So everyone waste their food. And food supply chain of course needs to be improved. And we attach so much importance to the food literacy because most of the speakers mentioned the date labeling, which almost 80% of Turkish citizen doesn't know the difference. They think the same or they don't know what it does mean. So you can see this is a very, I believe that you must be very familiar with this reverse pyramid, which is the hierarchy, which is the backbone of our strategic plan and action plan of our to us for us to reduce food loss and waste in Turkey. So our aim of course, the primary aim is the source reduction. So what we do for the source reduction, we raise awareness. We measure, monitor and relate, which is a really hard work actually. And we build capacity of the government of the NGOs of the private sector. I will tell you how. And then if we couldn't reduce in the source, then we go to the food redistribution, which is the food banking as you already know. And then afterwards, which we are very proud because for the third stage, we just nearly very freshly published the legislation for animal feed for the former food staff, which are safe for animal consumption, so which is a really good step progress to reduce food waste in Turkey. And then afterwards, of course, recycling of the wasted food. So this is our strategic plan and strategic guide and action plan, which you can download from our website, go down the code.com or also you could also receive it from the FAO publications. So it's what does it have inside? It has a background information. It is our concept because from the opening speeches maybe you heard that it began too early than 2018. It began in 2008 with do not waste your bread campaign and 2015 with our G20 presidency. And then afterwards 2018 with the foundation of this campaign actually. So there are goals and targets almost 100 actions in it with the players defined mutually actually. There are players from government, private sector, NGOs, academia and of course the households. So this is our mascot, Jano. Jano is not a vegetable or a fruit but it seems that it is a kind of something which could be eaten. But do not eat it because he is traveling outside. So for you to take photos. So we wanted to have a mascot because we wanted to attract children and youth. Because if we have to achieve, have to meet the 2030 goals of UN sustainable development goals, we have to educate and train children so that they could change their behavior and they could change the world. So you can see our Twitter, Instagram and YouTube accounts. And you will see what we do so far for the raising awareness. So on the top left it's our communication toolkit. And this is a really great tool. If you are going to run the campaign, I am going to thank especially to Oxana because we were not aware of those type of things. But they were very familiar. FAO was very familiar due to World Food Day. They were always doing this type of communication toolkit. This toolkit was amazing for us to reach the provincial directories because it's just a PDF document which has all awareness materials. From videos to brochures to the strategic document. With one click, all our provincial directories or other stakeholders from private sector or NGOs, they could download it and use it according to the rules because of course. And it really helped us to disseminate the materials which we have produced under this campaign. And what you see, I'm sorry that it's in Turkish, it's a brochure for the date marking. It's a very simple brochure, it's a very simple diagrams to tell people the difference between used by and best before dates. And on the top right corner, you say, send a source via record as in which means in English. You pledge so you could bring the record because we have broken two Guinness World Records with our campaign. And on the top right button, you can see our animation movie, again thanks to FAO. We have a three minute animation movie with our mascot and food heroes which tells the children how the food comes to our home and why we shouldn't waste it. So it's very important and it's fun so that children will understand it without getting disturbed and irritated, you know. So I mentioned our provincial directories and other things. We begin the campaign officially on 20 May 2020. So it was the pandemics which started on March 2020 in Turkey. But which didn't stop us so you could see the people with wearing full face masks and other things. But we were on the field, we were on the streets because the food safety was really on top, became top of the agenda during the COVID-19 pandemic. So our provincial directories and municipalities supported us and they showed our videos on the metro stations, bus stations. It was mostly all free of charge. They supported us because reducing food loss and waste is not a political or is not something, it changes with the agenda. It stops on the agenda and everyone can do something about it. And everyone can come together under this topic actually. So mostly we are very appreciative for our partners which supported us, almost free of charge for renting their billboards and showing those because it's an advertisement area. They make money out of it but they didn't ask anything. And the whole Turkey united for this campaign which we are really proud. So you could see the videos from YouTube. We have recipes, we have chats and other things, interviews with some influencers which are famous in Turkey. You can see our Twitter account and on the right you can see our Instagram account which gives the consumers tips to have to reduce food waste. And the other activities which we are also so proud, so I'm going to thank again Ruşan Hanım. Because she did amazing things with our other provincial directories in Istanbul and in Ankara. They did so much for the youth, for the people. These are the photos from cleaning activities. Because in Turkey, one of the speakers, I think it was Lucy, I don't recall, mentioned that the fresh products, the fruits and the vegetables remain on the field because it doesn't cover the cost to collect them. But what we do is all around Turkey begin with Izmir continues with Ankara, with our Altında Provincial Directorate. We gather youth, volunteer youth and we find fields and we got the cleaning activities and we meet those surplus products with the people in need. It's amazing, I must tell you, I should recommend it to, I'm definitely recommend it to everyone. Because it's not only cleaning and afterwards those people, those university students, whenever they are, wherever they are, they see the historic places or I don't know like they see the FSS and other things. So it's a very fulfilling experience. It's not only seeing the fruit on the, getting the fruit on the, I don't know on the field and giving to people in need. But it's also kind of a cultural activity, so it's amazing. And now we're another very fun activity, it's the kitchen workshop, savior food kitchen workshops. We did so many all around Turkey, so again I would like to thank those people, my colleagues who organized those kitchen workshops. They found women, men, high level, unemployed, everyone, children. They gather them, due to pandemics almost like 10-12 people, so we do these kind of activities. We teach them food safety, have to reduce food waste at their home and they are learning by doing. And of course school activities, I mentioned Janal, so he's famous for the children, it's good for us to reach the children. So we hold so many school activities also because we are so lucky that our food inspectors also obliged to go to the schools and investigate the canteens. Also while they are going of course they have the ability to inform people, inform children, the students to have to reduce food waste at their home. And of course another thing that we are proud is the guidelines, we published five very important guidelines. One is for logistics, the other is for the hotel, restaurant, cafe sector, food service sector. And the other is for composting, the other is for the retail services, supermarkets and the other is for the consumers. And also I saw some other brochures which are printed versions in the lobby, not lobby but that place outside. So I mentioned that we have almost like 100 actions which are in our action plan. And almost one third of those actions are related, had to be done within the partnership of municipalities. Because municipalities hold the food markets, they hold the municipal waste, they reach the customers, they are everywhere, they are everywhere. So what we did again together with FAO, we designed a kind of a menu for them to pick what they could do, given their abilities, what they could do to reduce food loss and waste in their cities. And what we had done, what we had achieved in one year. So I mentioned that we begin the campaign in 2020 May. And then before beginning it, we hold as a minister of agriculture, we hold a pretest. Because we knew that we wanted to assess the results with the campaign. And after one year we did the post test again with the consumers. It's a phone test from a third party independent consultant firm which run this survey. So what we found out that consumers started to waste less, less and all around Turkey households saved around 80 million United States dollars. Due to this very little and easy tips like shop plan and be aware of the date labels etc. And we reached a 20% rise on the awareness of date labeling. And 40% decrease in overcooking and portioning because we share so much information on our social media. And then afterwards I showed you some of our guys on composting. We saw a 22% rise on recycling of wasted food. They can do composting on their balcony or in their garden. And 93% of the consumers find the campaign useful and 84% are more cautious about food waste now. And these are our Guinness World Records. One is for with 790,000 pledges. Most pledges received for an environmental sustainability campaign. And the other one, the bigger one which belong to China. Not on food waste but responsible cycling actually. We broke this record for the most pledges received for a campaign with 881,000 pledges received from the consumers. So thank you very much. Again I apologize for my voice but I'm also thankful that I survived this presentation. And I'm really happy that I was with you after 2 years. Thank you very much. Zeynep, your voice was loud and clear. Thank you very much. This what Zeynep presented is an outstanding example how a government led campaign can make a big difference. Because this campaign started at national level. It trickled down to municipalities and from there it went to the businesses including the retail, the horeca. And the retail specifically, I think there is something to be proud of here in Turkey. That you managed to get the retail open and active in reducing food waste. Because I remember when we started all this food waste programs about 10 years ago. The retail sector was very difficult to get on board and to be open about their business and what you can do. And it also focuses strongly on the consumer and their responsibility and also the children. Because to change people's behavior the best way to start is with children. I have only one concern about the mascot which you said is to attract children. When I was a child in the Netherlands I was told, we were told that little green men are aliens from the planet Mars. Mostly evil but maybe that is not a problem anymore these days. Okay, this brings us to the end of session one. As I said, because we have lost some time, we skipped the question and answer. And I would again encourage you to submit your questions that you have. For example by giving them to me or to Oxana on paper. Or by all means go on the Slack platform. I think you all have received the link to that. And the people joining online, they can see it in the Zoom chat. The link to the Slack platform where you can interact with each other and where you can submit your questions. And if you still have any problem with that, you can contact my colleague Katarina Antanevic. Who is standing there on the side of the room. And she will explain to you how it works and how to get on it. Then now I hand over back to Ruchen, the master of ceremony. Thank you Robert. Extraordinary insights, thoughts and presentations. So we all should extend gratitude to our panelists and our dearest moderator. Ladies and gentlemen, dear guests, now we are moving forward with the 15 minutes of coffee break. So see you all in this meeting room in 15 minutes. Thank you. Distinguished guests, ladies and gentlemen, welcome back. Now we are proceeding to session two, which is entitled action food supply chain processes and capacity of this volume. Thank you. Up to Robert. Thank you Ruchen. I would like to invite Ahmet Soliman, Nicholas Hamilton and Ferro Gurtas to take a seat on the stage. Okay. I hope you all enjoyed your coffee break and I hope you have observed the surplus quantity of snacks which are there, which are at risk to get wasted. But we are in discussion with the hotel on that and I'm sure that it's going to be taken care of very well. Our first speaker for session two, which is on session two is about action in the food supply chain. Food supply chain processes and food supply chain capacities. And our first speaker is Mr. Bruno Mene, he will join online. Policy advisor at Kopa Kojega. Bruno Yerdevol. So good morning everyone. Thank you. It's a real pleasure to be there with you. It's just pity that I could not join physically, unfortunately. So to briefly present myself, my name is Bruno Mene. I'm working for the organization Kopa Kojega. And so basically we represent farmers and agriculture at DU level. So now I will share my presentation when it comes to food waste and food losses. There we go. So if it agrees to walk properly, perfect. So what about farmers in agriculture party when it comes to food waste and food losses. So over the years it has become more and more for concern for farmers. Can you still see the slides because yeah, okay. It has become more and more of a concern for farmers of course. And there has been some issues with food losses that have been increasing due to climate conditions as well. And especially now today with the COVID crisis, with the war in Ukraine. It has a big impact on food production, on food availability. And if not on food availability on food affordability. And for this reason it becomes even more important to reduce food waste and food losses as much as possible. So as I was saying for farmers and cooperative, over the past few years it has become more and more of an important issue for them. And to reduce food waste to a maximum and to some extent food losses. They have focused on different ways to do it. One way is to shorten the food chain. Another way is to repurpose, repurposing of byproducts. Another one is food waste diagnosis and I will explain a bit more what it is exactly. Then of course food donation and finally the repurposing of food surplus. So regarding shortening the food chain, why is it a way to avoid food waste? It's because often one issue that we see that results in food waste. It's the fact that between what the producer, the primary producer, the farmer produces. And between the demand of the consumers there are a lot of actors. And because there are so many actors sometimes we don't know as primary producers exactly what the consumers is wanting. Because the communication between all those actors is not always perfect. And because of that we cannot adapt the quantity produced to the demand of consumers. And we sometimes end up in a situation where you have perfectly good products that do not find their consumers. And this is of course a pity. So in that regard we have several farmers across Europe who decided to develop direct sales. This is more and more the case and it's becoming quite a strong trend. And so basically it's really directly the farmers or the cooperative selling to consumers. We thought going through processors and retailers. We have seen that this tendency was especially increasing with the COVID crisis. Because people had more people, more time sorry. And so it was easier for them to go directly to their local farmers, to the local farmers markets. But also we started to implement delivery services directly to the consumer. And we clearly see with that that we managed to reduce food waste. So here is an example in Italy. So farm groceries ding dong farmer at your door. And there it was an initiative for farmer union in Col di Retti in Italy. And so they were really doing home delivery service throughout the whole country. They also did it through the Campania Mika Network with more and more home deliveries of agricultural food products. And also they started to develop with the Terra Nostra Network home deliveries of ready to eat dishes. So really the farmer produces but then also transform and cooks at the farm and then deliver ready to eat dishes. So in over a week now they managed to have 700,000 deliveries and as I'm saying it's a growing trend. And also it's not only about food waste but it also allows to get a fair share for the farmer in the sense that you have no intermediaries. And so the consumer has a good price but at the same time the farmers get paid quite a good price as well. Then another way to reduce food waste and food losses for farmers is to repurposing of byproducts. So basically when we are talking about byproducts or co-products it's when you produce whether it's sugar, you have beet roots and then you have the pulp of the beet roots and before you are not doing so much with it. But no more and more for all those co-products, those byproducts we find new ways to include them in people's diet or at least in animals diet. So we use them as feed as well. And so sometimes there were co-products that were not used at all before and we find a way to use them. Sometimes there were co-products that were already used to produce energy but we managed now to use them to produce feed or they were already used to produce feed and then we managed to use them to produce food for humans. And so there is a step up in the food waste hierarchy. So there it's also a way to reduce food waste. And so here as an example in Spain there is the company, the plant that is called Indulela. And basically this company was created quite a few years ago by a group of 170 co-agricorporative. And this company is a food processing company and what they are doing is that they are indeed finding new outlets for co-products of foods. So now we are recovering food skins to make fibers, essential oils, sugar and polyphenols while before we were just throwing them away. And so as I was saying we are also using new co-products for feeds and for the part that we do not manage to transform into food for humans or into feeds. Indulela they are using it as they have a bio-mainten plant and they produce electricity with it and calories to make the plant work. So it's nearly self-sufficient in terms of energy. Then another way that has been developing over the past five years, it's food waste diagnosis. So agricorporative two together with other actors quite often national institutes or universities they develop food waste diagnosis methods. So basically a way to diagnose on a farm or on a processing plant how to reduce what is the level of food waste, where it is located exactly and how to reduce it. And now we see more and more let's say mainstreaming of those methods of diagnosis and their use on farm and on processing plant. And this allows them to reduce food waste. We have especially an example in France where the cooperative la coopération Gricoll, which represents all the French corporatives, cooperative was involved with the Adam Institute in the creation of a toolbox for waste food waste diagnosis. And now they're spreading that toolbox all over the country with workshop and seminars to basically give the tools to cooperative and farmers to establish diagnosis food waste. And for we know start to see the concrete results of that. And for example, there is the bread factory, which is called Jacque Brossard, which is part of the cooperative lima gran. And thanks to these food waste diagnosis, they managed to reduce by 60 tons the food waste they were producing, which is about 10% of their food waste, which allowed them to save 30,000 euro. So 10% of the food, the cost associated with food waste. And also it allowed them to reduce by 40 tons of CO2 emissions per year. So here we can see the concrete results of those food waste diagnosis. Then of course, when you are not able to find the market, because as I was saying, there is not a perfect alignment between food production and the demand from consumers or for other reasons. Then one way to avoid food waste, it's a food donation by giving the surplus that they are close to date or also what we see now with the one king vegetables that are not always wanted by the retailers. Then it's a way to find an outlet for them and to reduce the food waste. There we have examples all over Europe, but in Italy it's quite developed more and more, but also because they have national laws that allow them to do food donations more easily. And so they have been campaigning especially during the COVID crisis with collaboration with elderly centers, caritas, parishes, municipalities to donate foods directly from farmers to those places. Then also sometimes you cannot avoid for surplus and sometimes it's not possible to donate it for different reasons. And then the question is what do you do with them? And so sometimes you have to find a way to create new products or energy with those food surplus. So it's not perfect because then you transform what is food in something that is not food anymore, but at least you make something out of it. And so one example that we had especially during the COVID crisis, it's because all the restaurants were closed, the consumption of wine was decreasing quite a bit. And so we found ourselves with surplus for wine and some of our cooperative and farmers decided to make disinfecting alcohol out of this wine to use as disinfecting for the COVID-19 crisis. And this is what was quite successful, but of course this is only happening in extreme cases because we always want to avoid that type of situation. So now family remarks. So what are the bath that can be explored to further reduce food waste and food losses? First clearly the recent issue of human and financial resources to spread the knowledge because we see a lot of initiative happening in different member states in the EU and I'm sure all over the world. And so tools that are developed like the food waste diagnosis I was talking about earlier, but of course farmers are often very isolated in their farms and so they don't know about all those tools. And so we need resources to spread the knowledge to give trainings to people and this could help us further reduce food waste and food losses. Then there is also an issue with coordination and measurement because of course you start reducing something if you're able to measure it. And there we need some more harmonization on how to measure food waste, what tools are available to measure food waste. Now in Europe we have the food waste and NOS platform that is working on that, but we need easier and more practical means to do it. Then one other way would be to further focus on unfair trading practices and by that I mean that sometimes we have last minute cancellation of orders. So basically from one day to another the farmers find himself with tons and tons of carrots and he doesn't know what to do with them because the retailers at the last minute said okay I'm not buying them in the end. And so of course this can result in quite a bit of food waste and so if we were able to make sure that this does not happen anymore it would help us reducing food waste. Then there is also the issue of food losses and food safety. Of course food safety is extremely important, the most important things when it comes to food. But sometimes we see that food safety requirements become so high that they are not risk based but they are really hazard based. So they are not focusing on the health risk that is really there for the consumer but only on the health hazard. And this sometimes results in the loss of food that could be eaten. One example is regarding the mycotoxins on cereals. We have at the moment in Europe very very strict rules when it comes to the presence of mycotoxins and they have been very efficient because we didn't have any issues with food safety issues with mycotoxin so far. But now we are also thinking of going even further and so we wonder why if there is no health risk why go further and a risk having some of that food that cannot reach the consumer or not even the neck cannot even be used as animal feed anymore. This would be a great loss of food. And then finally we have food losses due to climate change. Specially this summer the drought was very harsh. And so we have food losses that are directly linked to that and that means that we need new tools to have more resistant crops to drought. But also with increasing of temperatures we see also the development of new pests that we didn't use to have in Europe. So that means that we really need new tools to be able to combat those new pests. And in that regard the new breeding techniques is a tool that we should have available. So you see there is a lot that is being done to reduce food waste and food losses at the primary production level but of course we can go further than that. And I will stop here and of course I will be happy to answer any questions at a later stage. Let me just stop sharing my screen. Thank you Bruno. This was a very interesting insight from the farming sector. And I also noticed that although we have a practical definition of food loss and food waste. Food waste is more related to retail and horeca sector and consumer level and food loss more at farmer level. We also have an old original definition which says food losses by accident and food waste is intentional or so. But in this case you really show the risks of food waste that good food fit for human consumption needs to be discarded because it cannot proceed in the chain. That is an actual problem and therefore needs to be addressed. And I like that you pointed also out the challenges that you face because the challenges that you listed there. I think they can all be overcome if the different actors in the food system come together and contribute to solve them. And this illustrates the need for collaboration and that is what this conference wants to achieve. The issues being raised here are being picked up by other people who have the expertise and the capacity to support and to address that or so. And then we can help each other in order to overcome these problems. Okay. Then now I proceed to the next speaker which is Mr. Ahmet Soliman from quality and food safety design. The quality and food safety design director at Danone. Thanks Robert. And it's a pleasure to be here with you today to present basically our journey that we call label better to waste less. I'm Ahmad Soliman. I'm the quality and food safety in design director for Danone. And today I'm going to present to you this journey that we started in Danone almost now two years ago. Towards making sure that we waste less for our products. So for those who do not know Danone we are a multinational food operator operating in so many countries based out of Europe but operating everywhere and through different categories. So we have the we are operating the dairy category but we also operating plant based. We also operating waters and analakalik beverages and as well in specialized nutrition. So we have presence across several categories across the food categories which gives us a little bit of a challenge when it comes to the date coding and how to date code in the best possible way as you can imagine. Because we have the full spectrum from what we call fresh to long shelf life products in our portfolio. So starting from the start it's basically starts with our belief and our belief is that we firmly believe that the health of people and the planet are very much interconnected. And in such Danone has developed this one planet one health vision. And it is very much in accordance with the 2030 goals of the UN. And hence we are fully committed to basically reduce our food waste as part of our own category strategies. And this was demonstrated by our commitments. So in 2015 we had a commitment to reduce by half our unrecovered food waste. But then we stepped up this in 2020 through our engagement for the sustainable goal of 12.3 to reduce the food waste within our operations and supply chain. Hence to make that practical as we need to implement that on the ground. We needed to understand how and where are we going to do that. And of course we order to do that we needed to do it with an end to end solution. So starting from the upstream passing through the operations and ending with our downstream. In that it was very important to identify who are the critical partners that we need to work with. Because those are the partners that help us to achieve this goal and make some practical steps on the ground to make it happen. So starting with diagnosing the problem we saw that 10% of the food waste is in the EU supply chain. And a very important part of it is related to what several colleagues have been highlighting before. The fact that consumers do not know how to deal with the product and reading and comprehending what is written with the food label that they have in front of them. And what does it mean and what is the difference between a used buy or a best before date and even some other labels that we might be facing apart from that. Göring a little bit we also collected some information from our partners that were very valuable to us in identifying the course of action. So in an impact study from one of our partners we found out that 17% of the yogurt is wasted in Europe each year. Out of which from a result in the EU for the UK market we found out that date label is the top reason why people discard this product even though the product is not even opened. And this almost represents 70% of the waste. The thing is the used buy date is what was mostly used for the fresh product specifically yogurt in the EU. Hence there is a direct correlation. And last but not least we found out that consumers do care and they really want to save and make sure that they are contributing to controlling the waste as much as possible specifically after the pandemic for sure. So with this data compiled we found out that we need to compile a position that whereby in our categories we need to scan them and we need to use the best suited date label including a shift from UBD to BBD wherever possible in the categories that it allows us to do so. But of course this is much easier said than done because in order to do that we needed to make sure that we have a clear roadmap and a clear process that would allow us to do that. Because I remind you the idea here was not to do that from a central point of view but actually to enable the CBUs in order to be able to do that country by country even SKU by SKU at some points in time. So it was important that we have a methodology by which everybody is aligned and everybody can implement as we are going forward. And hence we also find out that this is one step of the way but another very very important aspect is how to impact our consumers understanding and practices because this is the receiving end. So we needed to create the traction and the demand at the consumer level as well in order to be capable to move forward in the best possible and the most efficient way. Hence we developed what we call the label better to waste less approach. It's a four step approach that basically from a food and beverage operator as ours was key to make sure that we are compliant, we are consumer centric and we do not jeopardize our food safety. So these are very important aspects that we needed to make sure that we are still fulfilling even as we are moving into our initiative. So for that the step one of this process was very clearly checking what are the mandatory prerequisites and that includes food low requirements and food safety requirements. Then for the step two what we call setting the stage it's about consumer quality, it's about the competitive environment scanning and understanding what is the environment that we are operating in and how can we better utilize it to the purpose that we want. And then last but not least it's our own capability because lots of food operators might have the good intention to move forward but sometimes you do not have the capability to do it. And it's important to understand that as part of setting the stage. Then in step three it's about taking decision and here governance and deciding on the governance model becomes an important step because as we said as we are going to move country by country category by category even SQ by SQ it was important to identify this governance model. Then last but not least it was about activation and how can we work with our partners in alliance and regarding the communication, how to choose our relevant brands and last but not least what are the communication platforms that we need to go through. Because we discovered that at some point in time and as I will go through the details internal communication can be as important as external communication. So going a little bit into details through those steps, what do they exactly mean? So first as we said it's a license to operate step, step one is a license to operate step meaning is it legally accessible what we want to do, yes or no. And is it compliant to the food safety decision tree that we have developed internally through our food safety experts. In the relationship to the food law it is important to understand what is the regulatory environment looks like in the different market in which we are operating. And whether used by best versus best before are they allowed interchangeably yes or no and what do they mean in the environment that we are discussing. Hence illegal analysis needs to be done and this is a prerequisite in order to start the action in the first place. It is important to note here that if any of those elements are not satisfied so we have a no to any of those it means that we are stopping the process and we keep what we have today. So it's a prerequisite that we need to solve even at some point actively before we start to move into the next level. When speaking about the food safety and the decision flow in order to decide whether from a food safety point of view this works yes or no. We have developed for the different categories different decision flows that were communicated and validated first with not only within the non but also with our partners, our external experts from food safety in order to make sure that this makes sense. But basically not going through the details what it entails as a risk assessment is that it includes what are the target consumer group that we are targeting. It makes a huge difference whether we are targeting babies, we are targeting general population, we are targeting special categories like elderly. So it's important to understand what is the target consumer group we are targeting. Second point is what are the process, the product and the process inherent characteristics and whether they allow us to have this as part of the food safety as we are moving. And whether it allows us this food safety protection throughout the shelf life or the intended shelf life. Then there is the what is the shelf life criteria that we need to meet at the end of the shelf life. It is very important to have this in mind as we are going through. And then last but not least what are the supporting market conditions. Do we have the good supply chain that would help us in order to achieve what we want to achieve. So all of those are factors that needs to be taken into consideration while the food safety assessment is done related to the different categories. Of course life is not easy, it would have been easy to say it's not allowed by food safety so we go or it is allowed because our decision flow says it is allowed. But of course we end up with lots of grey areas whereby we really don't know what happens. And in such context it's important to say that here we use the developed decision flows at the European level in order to build what is a compliance dossier. And here we find out that we need for example to collect more consumer data. We need sometimes to conduct some challenge tests or we need to know more about the local targets. And with this information we can based on a risk based approach and I'm so glad that Bruno mentioned that as well earlier, that we apply a risk based approach in order to reach a situation whereby we provide clarity to those grey cases and we are able to move forward with a decision that is super clear and the decision that helps us to move forward with the category that we want. As step one is cleared we went we go into step two and step two is as I said we check we are checking basically three major areas. First one is quality. So what are the consumer key criteria and what is the risk of deviation and mitigation levers that we can have in order to move forward. For example one of the valuable information that we had related to that was what is the average temperature in the refrigerators in the supply chain in France for example. So this is an important piece of information that could help you to take a decision as you are moving forward. The second is to assess the potential impact for the customers and impact on sales and the competitive environment in which we are operating which is very important. We found out that it's not feasible to go alone. It's always good to work within partnership either with partners but also with other food operators so that to create this movement because it helps to explain better to the consumers and it helps to explain better to the customers which is very important. And then last but not least we need to investigate our own capabilities. Are we capable to do that? Are we capable in our own manufacturing facilities to manage two types of date coding sometimes. And is this something that is feasible and easily managed without any issues to our daily production. Once we pass we go into step three which is deciding and where is this decided. And in a local One Planet One Health Committee this committee is the committee that is responsible to take that. We do a final regulatory assessment. We decide which brands are we going to go for. We start advocacy plans but we start as well communicating with our partners. And most importantly we start as well in some internal communication. As we go into the last step of activation we start as we said. The activation should be done country by country engaging the relevant stakeholders of course with a brand activation and an internal communication that is not as I said less important than the external one. Because we need the donors. At that point in time we needed all the donors to be ambassadors of the message that we want to deliver to the consumers. And you cannot preach something that you are not yourself convinced with. So in such context it was very important that all the company is on the same page and aligned on that. Also a very important part on the activation is how to follow through. And how to create dashboards that would help us to follow up. But also to measure where are we on the performance. So starting with organizing multi stakeholders events. It is important to make sure that we are clearly understanding and gaining knowledge from other expertise within the industry. And from NGOs from regulatory bodies and from other players in the market in order to gain this experience. But as well to team up with NGOs who are working and helping us to realize this. As we said we are too good to go for example the best before dates and the logo for that helped us a lot in order to make sure that the consumers understand and try themselves what is logical for them. And some of them are already doing but sometimes they do not know whether they are illegible to do it or they are confident enough to do it. So this helped us a lot and this communication helped us a lot in order to make sure that this message is clearly delivered. So on the activation we found out that there are also lots of channels. It's not only one channel and it's not one channel that fits all. So in such context sometimes the communication is happening on pack. And there are people who read the label but we need to understand that in today's world not everybody reads the label, not everybody reads what's on the pack. So in such context there is also an online platform of communication. And last but not least a very important channel of course of communication is at the point of sale where people are asked and challenged. And some discussions are happening in order to discuss about this food waste and how much it's too, yogurt is too tasty to waste as you see in the picture. And at last as I said some sort of dashboards that allowed us today to say after two years of starting this journey that we are almost at 97% target of the migration within Europe, within the European CBUs. Of the migration from the UBD to the BBD for the designated categories. And we are on track to as we said to do a risk based approach for the rest of the categories where we need to move forward. So in conclusion I want to leave you basically with those three main messages. The first one is that tackling waste is key for all food operators. Why? Because it is really from what we saw it is what the consumer want. Second, date coding is only one of the effective levels that we are having but it is an important one. But it mandates really a discipline process in order to be applied. Third, you cannot do it on your own. You need your environment to be working with you. You need to partner with the important bodies who can help and support to realize this. So effective partnership with key stakeholder really helps. And with that I would like to thank you and leave the floor back to you Robert. Good day Mr. Ahmed. This is for me as a food technologist a very interesting presentation. We are the ones who are also interesting but this is really something I can empathize with. Because I see you as a dairy processor and many things you can control like the technology that you use for your yogurt and the packaging and the organization of your business but some things you cannot control and that is the national legislation related to food safety and the labeling requirements. And therefore what you also said in your last words, you need to work together, you need to get support from the national legislators. And that is what we have been talking about in session one. And then you also, I'm very happy to see that you are also collaborating with the civil society initiative to good to go. With regard to messaging to consumers, which we are going to address more in detail in session five of this conference. So your whole presentation really illustrates the need for the different sectors in society, public and private and academic and non-commercial to work together in order to get to effective food as a waste reduction. Then now we proceed with the next speaker, which is Ms. Eugenia Carrara, Secretary General of the World Union of Wholesale Markets. Eugenia de Flora George. Eugenia, I can see you speaking but we cannot hear you. Saya robert, I'm like a really happy to be here and thank you so much. It's a real pleasure to be with all of you today and I'm like a really sorry that I couldn't go. We're going to have our forthcoming conference in two weeks. So I'm planning everything there, but I'm really grateful to have this opportunity and I want to address all my congratulations to the FOW original office. And thank you for the invitation, of course to the Turkish and Netherlands government and the economic operation organization. So I can share my screen. I will do it. Okay, so can you all see it? Yeah, perfect. Yeah, can you all see the screen? Yeah. So the first thing that I will do is I will give you like a little bit like what is womb in a nutshell, because a lot of you probably you don't you don't know what is the World Union of Wholesale Markets. So womb is the largest network of wholesale markets and fresh food actors of the world. So we gather around 220 about 220 fresh food actors were located in. Sorry, but I have my someone is using. I need to read my notes. That's why I'm not putting it in big. Is that okay? So, but can you see it well or is more maybe so we're located in in in 43 countries in five continents and around 50% of all the fresh food that is distributed in the world goes through our infrastructures. So something that I always like to say because a lot of people don't know it is that 80% of wholesale markets and in Europe this is going up to 90% are semi public infrastructures. So a lot of them are completely public. Some other ones are 80% public so with a multi stakeholder engagement coming from Ministry of Finance or our culture and then with local collectivities as the city hall or or maybe a metropolitan area. What makes wholesale markets what we call the operational ally of governments to ensure food security. So about food waste. So what is the impact and why so important to reduce food waste. The first thing is like today. We know all of us were in a really complicated situation in terms of like land degradation climate change productivity of land that is decreasing population that is of course going. But still today we have enough food to feed 10 million people one third is thrown away and then we still have almost 900 million people suffering from hunger. So of course the situation is really non acceptable and we have a lot of different indicators showing us why is really important to tackle food waste and actually the good news about it is like we have today. Real and concrete solutions that of course as my colleagues from Copacabana and Danone were saying needs a lot of multi stakeholder engagement and what we call a systemic approach in order to be solved but we have already like several several cases that can show us solutions. So what can wholesale markets do and what is the role in terms of food waste reduction. Okay so like as you know probably like fruits and vegetables because of the specificity of these kind of products. They are fragile really perishable. They need a lot of a lot of let's say of support in order to have a longer shelf life in terms of packaging cold chain etc. They are today unfortunately the most wasted products. Okay so inside of wholesale markets the waste average is not that high but of course we can still decrease it down so a fusion fusion study that was released in 2016. And this is pointing out again the need to have now more data and to have the support of the European Commission in order to have more like actualized data show that in average just in Europe 5% of the food that is that comes through wholesale market is wasted. Okay but this changed of course I mean the market some markets are unfortunately going to 12% and some other markets are going to 0.13 or 0.5% what is like really much lower than 12% that we're seeing. So in this in this regards of course our infrastructures because they are trading mostly these fresh products they have a role in order to reduce the quantity that is like wasted and even if as I was saying before most of the time we are not the segment that is producing the most the most waste. So why why also when we we have this difference of 12% know what is the same I say same same but different wholesale markets are today infrastructures that are a little bit recognized they can have like a way of functioning that is similar to an airport. So of course cultures can vary the seasons can be different the weather conditions and geographical conditions can be different but like airports have a protocol and have a way of operating that have shown to be secure efficient to transport people in a secure way a lot of amount of people. So is the same with wholesale markets. So that's why today I want to I want to share with you three cases that can show actually that this can be scaled up. We don't need sometimes to reinvent the wheel. We have we have enough data. Now to try to understand what are the major pain points that wholesale markets are having when they need when they want to develop these kind of strategies and how can how can we solve it. I will say really fast but then you will see through the examples. So of course nowadays like the major pay points are like financing access to find a specific specific finance to develop these kind of initiatives because of course is not inside of let's say the the the the the structure of wholesale markets to deal with this this this this food that has not been said sale by the wholesalers that they are like professional wholesalers so we need like of course a particularly for a lot of wholesale markets that as I was saying before they are public so a lot of times they don't have a lot of revenue so they need a support in order to develop like specific strategies towards the reduction of food waste. The second one is capacity building because again a lot of management in wholesale markets. They don't have this this vision or the tools maybe to do it and then we need like what we call this multi stakeholder engagement. Of course the first engagement should come from the direction of the wholesale market because they are the one that will be piloting of the whole strategy but then because it's a cross sector infrastructure with wholesalers association food banks also as I was saying before stakeholders are coming from national government and local government. We need all these stakeholders to come together to really bring bring like a complete solution so I'm going to give now some some cases that have proven impact and that I think that today we can say that they could be duplicated in other wholesale markets of course we need to make like a studies and to see the way that things are functioning but they are easily adaptable as we will adapt a specific role to an airport as I was saying. So the cases are Ranjis market that is market from Paris region, the center of the elementary of the Roma that is the wholesale market from Rome and then Mancabarna that is the wholesale market of Barcelona. Okay, so the first case is a le potage and I am that is Ranjis wholesale market. So briefly about the market of the Ranjis wholesale market so it's located in Paris area and it's the biggest wholesale market on the world like with 234 hectares. So it's bigger than Monaco. And this is managed also by like this company called Semariz that is as I was saying before also a semi public company. The public sector is owning 75 of the shares of this wholesale market. So they take care of the development operation and of course of the development of infrastructure also within the market. So Semariz in this in this way because also is a really strong wholesale market. They have the economical possibility of developing an inside project after many years of working mostly with associations that were holding all the food waste. So they partner with an organization so this is not an association this is what we call a social economy enterprise so they are making profit and they have employees they don't have volunteers what is making it also much more sustainable. So they partner with this this company called Le Potage de Marian that is owned by a really big group of social economy in France called SOS and they gave them a specific place within the wholesale market. So it's a space in the wholesale market with cold chain and storage capacity in order to help them to coordinate all the wholesalers that in a daily basis are throwing or they have a surplus of food that's still consumable for humans. And why this is super innovative is it innovative because as the my my colleague from Copenhagen was saying before sometimes where you have food banks but you have volunteers and you have a wholesaler that can give give away 500 kilos of tomatoes like the volunteer cannot come before three. The truck he doesn't have a storage place he can take 200 kilos but not the 500 kilos so like for the wholesaler that is this person is like doing business and he have also limited amount of like stuff is really is really hard to coordinate with multiple multiple associations and coordinate also delivery at different hours. So have this company operating directly inside of the market and going through at the same time through all the different wholesalers for just just to say the horse market of of Ranjis of Paris has 1000 wholesalers so 1000 different wholesalers that can potentially have things to give away so it's a lot of coordination and of course it is a big responsibility that needs investments in terms of trucks a cold chain of the trucks and everything so this project is working really really well it's been a success so in 2021 if we see the numbers. They distribute around 2.5 million meals to vulnerable families so as I was saying before like what is the potage de Marian is doing they are taking everything to their infrastructure and then they are making the in between with all the different associations. It could be restore the curve it could be some little association it could be also food bank and they're giving back to them sometimes they're giving them at free sometimes they're like also charging a little bit in order to have like sustainability and their operations. Yeah and in this way. The ranjis market managed to reduce food food waste to zero point zero one percent when it's like really nothing. So it's really good in this less than three years the impact is really good of this project but then ranjis market is not just doing this in terms of like the the food that is not consumed by humans. The food that is not able for human consumption so they are doing. There is use for other things showing also how to rethink our operations through circular economy and understanding that actually these food that is today unfortunately wasted. Can also be a solution to create new businesses. So the food that is not consumable sixty three percent is used as a source of energy inside of the whole same market. They created a mechanization biogas facility. So they are using this to create the best showing also a really good opportunity for a lot of different infrastructures as this one. So I will go now with Merkavarna case that is also is also like really really good. So it's just launched. It was launched in March 2000 of this of this year and 2021 and and 2022 sorry and is and it's really good. So it's also a really multi stakeholder initiative. We are more than 23 different organizations that are participating in this food back. Of course the municipality of Barcelona then the region of Catalonia a lot of different food bank association karitas wholesalers association the whole same market. And the idea what is it is to have also an infrastructure on site that is gathering all the produce. And then they are like also like making the division of work of the potential of each product. So then to redistributed. So the aim is also to reduce food waste drastically as I was saying before like whole same markets particular Merkavarna has a really modern facility with really really good call chain a lot of like upstream also procedures in terms of certification. So they don't the the the percentage of things that is being that are being wasted is already really low. But they can still lower it and the objective is to go to in 2025 to 0.05%. What will be again like really halving by to what what is wasted today so again answering back to to the SDGs objectives the third the third case that I will that I will give is the case of car car is the whole same market of of Rome and this project. So it's also a really really big infrastructure. So they have this this other project that was actually at the at the it was an initiative a call to project of the Ministry of Agriculture of Italy at the beginning that wanted to finance 50% of a project that will enlarge the shelf life of produce. So kind of came with this project that was to create on site a transformation unit. So it is really a unit to create something to transform fruits. So what they are doing is like so this project was accepted by the government so they won and it was half financed by by the Italian national government and half financed by the policy market of Rome and they created this facility. Well today all the fruit that is not sell during the day that is taken to this facility and is transformed into cans of smashed fruit or marmalades without sure. And then this is a redistributed in in solidar grocery shops and it sell at really low price so it has two different impacts. One is the impact in terms of like of course reducing food waste and enlarging the shelf life of fruits because this fruit. The idea is also to have to have to still have the nutritional value and quality of fruits but with a longer shelf life so the fruit comes from having around a couple of days of shelf life to have around six seven months in this in this can and then the second objective is to also foster the consumption of fruits in a lower lower income households. Because we know that sometimes this is difficult in terms of revenue so by creating these cans are like really accessible to the large public. They can also improve the consumption of fruits in this in this kind of population. So what what like the car was saying us that one of the things that will foster because they want to they want to reproduce this project in other in other wholesale markets in Italy and also they want to foster the production of these cans and make it more sustainable again. In terms of the financing because now they are like quite dependent into like the public sector finance so the idea will be also to create companies out from this to make it really long sustainable and one of the things that they are expecting now is to have this level from from the government that is a kind of felt trade level and will enable them to sell this in normal grocery stores and other retail markets. Showing again the impact and the importance of legislation of multi stakeholder again mobilization were like governments can engage not just in terms of like pilot and financing concrete projects but also of redefining the the actual legislation in order to foster or sometimes also make compulsory to reduce the food waste and also to have legislation that will facilitate afterwards donation or creation of these kind of added values new products and they will give an incentive in order to make them more let's say grow better within the population so why the conclusions that we can have and I think out of these three examples is like we don't really need a new recipe sometimes we're speaking about. Okay let's try to find out like a new idea but we do already have really really concrete cases that as I was saying before we have similar procedures within wholesale markets. So these concrete cases they can actually be scaled up and the difficulty the difficulties to do it is as I was saying before, mainly in trying to have like more capacity building more multi stakeholder engagement and cooperation. And then of course this financial support because the three cases that I said these are really successful wholesale markets they are like the really big and they have today let's say financially speaking like quite good outcomes in terms of the administration of the wholesale market so they have already an economical surplus to be capable of developing this this kind of projects what is really not the case of most of other wholesale markets so in this in this is where like the European Commission international development banks can come and of course national local governments to to bring the financial support neither in order to develop better. What is a bigger picture of horse of the sector because I was saying the idea of course this is where we're tackling one segment that is the food coming to the wholesale market, but as we were saying before this is this is the whole sector that must be aktualize and how can we find value in waste and promote really a circular economy strategy within the whole the whole food system. So in this in this regards wholesale markets can also have and have shown to have in countries what they are like really nice and upgraded. They have a level up upgrading of the inbound inbound capacities so reducing as we were like seeing all this linkage in between the post harvest so farmer level to the distribution centers. So we when we have wholesale markets that are like this in between actor in between the farmer and then the consumers, we can also have better logistics, better companies ensuring cold chain regulation also ensuring like better packaging and better better better storage. So actually, we can work together towards this kind of strategies and there are a real systemic approach to food systems so I put some of the things are like today missing. So I was saying like upgrading our infrastructures is quite basic and upgrading together these infrastructures and these linkages that resides between the different segments and actors of the of the food system. We need of course more transparency and product trust ability. This will give us also the possibility of developing like new tools and digitalization. This this is really important nowadays when we see also the impact of like the rise of fuel. Of course, this have a direct impact in food in the food prices, but not just in the food prices, the food transport became really expensive and of course when this transportation needs to be refrigerated with the cold chain is even more important to have an efficiency and we have also some startups that are doing a great work in order to reduce the time of distribution and logistical one from one point to the other. And by reducing this time of course we're giving more possibility, more life to the products when is when this product is being sold so this is like really and of course as I was saying before we need innovative legislation. So it is different incentives. The the the law firm of France, indeed, the, I think the name is a galling is really good in this regard and I know that now the European Commission with the fun to the fork, and with the different with the different support as for instance the code of conduct of responsible business. They are doing a really important work in order to make this and European frame. So, what are we at one doing, because of course we're not operating directly, the whole same markets so we are the way we think that we can work because of course as I was saying before. Horsen markets are are most of the time really in the daily operation so sometimes they don't have time to look outside what what is being done to make networks with a really like big, big organizations working in this in this field. So whom as an organization of fresh food actors aiming to foster the transition of food systems, we are providing this really important network of expertise, which we exchange ideas, we share all the best practices, we share, we create capacity capacity capacity building, not just for the wholesale wholesale markets themselves, but also for other actors not knowing really well, what is happening within a wholesale market, we have done capacity buildings and and expert sessions with different organization of cities like E play or Euro cities. Now, we work with the European Commission, we have partner also with the food banking network and universities as the MIT far roll that is the logistical lab of MIT in order to bring more tools to the entire the entire sector. So this is this is the things and this is why I think that it's really really important now to gather forces and to join together and as to finish. I want to thank again to all of you if you have any questions or you have any project that you will be interested in developing you can, you can contact me directly and I want to make a small invitation to everyone that is present. So in the, the, from the 19th till the 21 of October, we're organizing a annual conference in Abu Dhabi, so in the Emirates Arabs, and you can visit the website to see the whole program, but we have the general director of the FAO the general secretary also of you and Abid and a lot of like really high stakeholders coming and the idea will be like really to bring like this super systemic and cross sector approach in order to, to exchange and develop these pathways in order in order to ensure the transition and foster the transition to sustainable and resilient food systems with, of course, one of the, the, the course of this transition that is food waste reduction because if we don't reduce the one third of food that we're wasting today we cannot really consider that our food systems are sustainable or resilient. Thank you so much. Thank you Eugenia. I just noticed there is some new entrant in the room who did not register. But that should be okay, I guess. Eugenia, this is really nice. I must say that in the past 10, 12 years that I've been working on food waste, I have a bit of the guilty feeling that we have always overlooked the wholesale markets in the value chain. And that is not right because as you clearly demonstrate here, the wholesale markets have a pivotal role being a link between the producers, the farmers and the processes on one side of the value chain and retailers and the consumers on the other side of the value chain. And the action that the wholesale markets can take to reduce food waste, have a clear effect on the same food loss waste at producer level and at retail and consumer level. To give one example from the previous, one of the previous speakers from Kopa Kojega, we heard that farmers have a problem if there is a last minute cancellation of their orders. And then the food that they cannot supply to the retailer anymore is going to be wasted. And the waste will be on the account of the farmer, but the actual cost is with the retailer in that respect. And therefore it is clear that we always have to consider the whole food supply chain when analyzing food loss and waste and when trying to find the right solutions and actions to reduce food loss and waste. And as I said, the wholesale markets really can play a very crucial role in that. And I promise you that we will pay more attention to that. Okay, then the next speaker I'd like to invite to take the stand is Mr. Nicholas Hamilton, Global Director of Sustainable Impact at Sodexo, one of the biggest catering services in the world. Thank you Robert. Hello, hello everyone. My name is Nicholas Hamilton. I'm here today representing Sodexo and I'll present our approach to food waste, our waste watch program. For those who aren't familiar with Sodexo, we're a food services and facility management services company. We're present in more than 50 countries around the world. We have 400,000 employees and we're present on 30,000 client sites. And one of those countries is Turkey. We've been present here for more than 30 years. So the first thing to say about Sodexo is that we aim to have a positive impact through and beyond our business and everything we do. This has been part of our founding mission since the beginning, still present today. And we aim to embed sustainability in all of our activities. And as a major food services company, we of course recognize the importance of food waste. We view it as one of the most important environmental actions that we can take directly as a company every day. We heard the statistics earlier today. And indeed, we've been focused on this topic and prioritizing it for a number of years. Back in 2017, we made a global commitment to reduce food waste by 50% by 2025, across 85% of our food sites. And we link this concretely to our carbon target, which is also for 2025, 34% reduction and this is science-based target. And at food waste, we view it as a key scope-3 reduction lever. We heard the statistics several times today. 8-10% of GHG emissions can be linked to food waste. And beyond these commitments, we heard it mentioned earlier today by Robobank. We have tied our financing directly to our progress on this commitment. So our interest rates are dependent on making progress against our food waste commitment, which means each year we report publicly, but we also report directly to a series of banks related to this credit facility. So how do we make progress on this commitment? Our big waste watch, our big program is called the waste watch. This is a global program to take action on food waste. And to explain the program, I brought along a video. I think it's best to hear about the program directly from our front lines, the people who are implementing the project. And this year we are featured by the BBC in their Age of Change series, which is a series that highlights inspiring, sustainable development solutions around the world. And our waste watch program was featured. So I'll play this video for a few minutes so we can learn about the program. For cooking, I started when I was just a child. I would create wonderful dishes on my own. And I was so happy that I can create something so unique. And that was the beginning of a long, long journey. I'm still here, I'm still here. Running a kitchen in a hospital takes passion. It takes the eye for detail. And it also takes compassion. Compassion for the patients at your feeding. Beinim a commercial setting, commercial industrial setting... ...there is a lot of food waste, but however that is relative to the amount of education our associates have. Each day we have a huddle, we all get together as a whole... ...in a global different areas and all of that has got to do with it. There are tools called Waste Watch. The Waste Watch program that we implement here is a analytical program. With the associates with the pain in their products that are in that pain. Ama şimdi, bu enough to have reached me 30 wait. We need to adjust our forecasting numbers. Food waste is a major and significant issue in our world. For ethical, economical, social environment. To fight against food waste, ZOD program. This program is called waste watch. It's about processes, tools, software, and awareness. We track the waste, we measure the waste, and we communicate about it. We try to educate our employees, our people, but also and mainly our consumers. When you start tracking, you get data. When you have data, you can change the way you produce in the kitchen. And you can start talking with the consumers, letting them know what they are wasting. And the good thing with food waste is that you can combine a business objective, and also a societal and climate impact. Ten percent of our GHG emissions are caused by food waste We have only one plan and as individuals, as institutions, as companies, we all have a全 play TEveryone bisschen daha zor Scotland'in dünyanın en ç battlingIOV aroma in fact. We are only as good as the people we work with and the partner with. We have several partners, WWF is one of them, on food waste strategy and carbon reduction actions. These punishes give us a better understanding of the reality and how we can influence this reality. Kalkan her şeyden başka, çünkü, bu yüzden de çok fazla iyi ve mutluyuz. O yüzden, çünkü biz, birçok bir decisioni, der ki, ''Biz, birçok çoğu, seni de birçok cebim achieved'' ''Biz, birçok cebim aldık'' ''Biz, birçok cebim aldık'' ''Biz, birçok cebim aldık'' Ben de bunu yapmıyorum, ama ben de bu yolunla kanıt okuduğunu altyazıda, bilmeyenlerle birçok cebim var. Ben de birçok cebim var. Ben de birçok cebim var. Ben de birçok cebim var. Ve ben de birçok cebim var. Bunu tuttum, ...bizde aynı şekilde yapıyoruz. Yemek için yardımcıyım. Yemek için yardımcıyım. Yemek için değil. Bu güzel program. Yemek için yardımcıyım. Yemek her gün yapıyorum. Bu bizim zamanımız. Bu bizim zamanımız. Biz de bu sebeple geliyoruz, değil mi? Bırakınca, yemeği yemeği yapıyoruz. Bırakınca, yemeği yemeği yapıyoruz. Yemek için yardımcıyım. Bence daha iyi yapmalı. Ama daha iyi yapmalı. Ama çok iyi yapmalı. Çünkü, aranatlar var. Aksiyonlar var. Daha fazla insan, aktif var. Bayağı iyi bir şey var. Burada iyi bir şey var. Füçre dönemelerimiz var. Bu videoda çok iyi bir video. Addition to giving a nice over view of the program. I think it's really showing the potential for impact. I think it shows the people impact. It shows when we implement this program, people at work are proud to come to work. They take what they learn home. So this is an aspect of the video that I really, really think is powerful. But in terms of what the team explained, and what my boss Patrick was explaining about this program, bu meşgulü sanki, bir şey yapmak için en nousı, sefer harga ve harika bir oluyor. Bu, düzgün ve ve özgün boyunca kemiğiyle ateş ürün almıştır . Bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir saniye, bir sani Hedef tüm alışverişin unplugangerinden kaynaklaşan insanlara weylerle yaklaşım. Sadece bu, weylerle yaklaşım. Bir eike, weyler âzı라 şart bir bir miktar, biz her başta bu yüzeyde, o da, bu lakta bu söküme yapmaya başladık. Bu şartlara miktar nya da, biz ekmek ve mümkünatı ekmek eylemektedir. Tüm ters çekeme tarifleri, Bu özelliğin benziyor. Ünlü, ünlü, özel, enerjik pek muhtemelen merkez son olarak yüzmüş thickenet� o üçüncü kimsel له bu eklendi miss 10 6 çoçああ 6 downtime intervention it requires ongoing day-to-day efforts by our team. So to have that effort valorize and recognize by our client is extremely important. So what we do here is several things, but for example, as early as the sales process, we already begin to bring this topic to our clients. We bring the various significant reasons to take action on a subject like food waste to begin to understand what are their priorities, Bu yüzden, diğeriri bul행iz alalım and then go further into a seeing how we can work together and get that into the contract. Because that's what we see is the most effective way to make progress. Transparency and reporting is fundamental for Sodexo across sustainability topics. For food waste we have two key indicators that we report on externally every year to show our progress. The first is our deployment, KPI. So we are committed to deploy our Ladies Watch program to 58 percent of our sites. As of Q3 this fiscal year, we made it to 38 percent of our sites. We're gonna release our four-year results next month and we made significant progress this past month so, the number will report in November will be significantly higher so, we have a lot of momentum in terms of deployment ve sıkotumuz zamanlarda back and performance Guru'na Straight up to reach our targets by 2025'i duruyoruz. Second one in terms of reduction on sites that have set their baseline. This figure is at 45%, which is fantastic. We actually anticipate that this number will go down as we continue to deploy at scale this program as we bring on more and more new sites that will bring down the average. Ama programına sahip olacağımız, bu numaralı bir numaralı bir ürün var. Her bir şehrin, bu konuda bahsediyorum. Bu konuda, birbirini yapamayız. Eko sistemde mükemmel bir ürün var. Bu videoda bahsedilen WWF'den bahsediyorum. Ama bu videoda mükemmel bir ürün var. Bu videoda mükemmel bir ürün var. Bu videoda mükemmel bir ürün var. Bu videoda mükemmel bir ürün var. Koalisyonlar... 2. Şampiyon 12.3. CEO Sophie Bellone var. İki hafta kıyafet bir hafta önce ve bu konuda çok pozitif ve enerjik var. Bu konuda ve CEO'nin engellemelerini çok mutlu olmalı. Bu konuda çok mutlu olmalı. Bu konuda çok mutlu olmalı. İngilizce Fodwaysi'nin ismiyle, her gün buradayız. Sadekso ve coğitayla ilgiyi bir süre, şerefli bir şehrin yüzeyinin bir ünlü bir kökü, her bir şeyin ziyaretleri, bir örneğin bir ismi, ve Rabbimizin halkifically больifiede iyiτι ve halkların halka platformuna ve bu noktayı görmüyorlar. Ve aslında, 20 dakika sonra benim yemeklerim ve rüzgârlarım var. Ve bu da çözeceklerdir. O yüzden, bir daha iyi bir ilginç bir ilginç ilginç ve kutuların ve kutuların çok çok çözeceklerdir. Çözeceklerden, Bu tarz ve şu an sigara kesebilecek bilmiyordur. Ama tüm kentreler bu tarzıya giremeyecekler. Ve çok daha iyi tüm tarzıya gireceklerini yorumlar her zaman. Bu tarzını kurup, bu tarzıya girecekler mi yapmasınlar... Bu tarzıya göre bir zaman karıştıran bir haber alır. Ama çok ziyaret ettiğinde... ...ve Türkiye'de 않아 ve railsik olay ve zorusan veriyor... Bu serpimin en çok şakalı okulduğumuz, ve bu sefer hava ve suyuna karşılaştığını videolar için kutla alalım. Bir de size iyi bir soru da istiyorum. Bir de size iyi bir soru da istiyorum. Bir de size iyi bir soru da bilmiyorum. Bu yüzden benim videomuzun çoğunluğu yapmaya çalıştığımı try to keep my presentation as brief as possible. So let me start first by introducing Tetra Pak and what we do. Does it work? Or do I move to the next slide? So I'll start with Tetra Pak and then move to how Tetra Pak contributes to food waste and loss in terms of its processing solutions and packaging solutions. So first Tetra Pak is part of the Tetra Laval Group and Tetra Laval Group consists of three different companies. The Laval provides world leading milking equipment and services and solutions to the daily industry. Sidel provides packaging product equipment and services in PET, CAN, GLASS and some other materials. And Tetra Pak provides processing solutions and also packaging but specifically predominantly formed of fiber. So there is the main difference between Sidel and Tetra Pak. Tetra Pak focused on fiber. Now many numbers were shared to show the importance and the significance of the problem and I'll just show a few of them here. So first of all one third of the food that's produced is lost which is a huge number and that was mentioned. 1.3 billion tons of food was wasted in 2019 which contributes to 1 trillion dollars. And then according to the FAO 14% of the food valued at 400 billion dollars is lost from harvest up to the retail chain. But what is really most important or most interesting is if food loss and waste was a country itself it would contribute to the third largest greenhouse gas emitter in the world. So as a country it will be the third biggest country that contributes to that. So these numbers are just showing how important and how big the issue is and we need to get together as academia, as governments industry to address this problem. Now these numbers are also from the FAO because I want to make a difference between what is food loss and what is food waste and how these are differentiated. So food loss is caused by inefficient growing, processing and preservation. So mainly these are happening in terms of supply chain of the farming and growing stage, handling and storage and processing and packaging stages. And as Tetra Pak our processing and packaging solutions can provide some contribution to this 12% of the solution. But at the same time the right packaging can also contribute to food waste which happens at the back end of the food chain which is mostly on the distribution retail side as well as consumption by households which is the biggest part of 34% of the total. And also food services which was actually just presented by Sodexo here. Now it's really important to address the issue as the industry but it's of course very important to have a framework on the policy side and regulation side to be able to bring the industry together and have some common numbers. And also many speakers before me talked about the SDGs and how EU's approaching this by setting some targets and changing the date marking. So what is really important here is we need to make sure that as industry we work together with the policy makers to be able to first agree on common and achievable goals and then work together to address these goals. Now if I want to talk about what Tetra Pak does in terms of our solutions first I want to focus on the processing side because today once raw ingredients arrive at the factory there are many factors that are impacting whether they make it to the retail or to the end users. And these factors if can be tackled in the right way can really have a positive impact on reducing food waste and loss. So first of all modern automation systems such as Tetra Pak's plant master can enable food and beverage companies and manufacturers to track all the product models in the factories so that they understand first of all where the problem is how much food loss is happening at the factory and what are the reasons. And then this data will allow them of course to create the right solutions. On the other way to understand and reduce food loss and waste it's important to implement some methods like total productive maintenance. In total productive maintenance it's a holistic approach that can be used by the factory operators to understand where the interruptions are happening. What are the stops and losses that are happening at the factory and by using that data they can also minimize their food loss and waste. As an example a plant operator may find that they are having too many stops and starts during a packaging processing which then is really causing a loss of the product that they are packaging. So by optimizing their stops and starts or by having a plant maintenance they can really minimize the food waste and loss that's happening at the start and stop stage. As Tetra Pak we offer very specific solution, I'll mention two of them. We have Tetra Pak Blender VCC, it's a vertical blender that's optimized for producing cottage cheese and it's reducing the losses that's happening during production. 50% compared to conventional horizontal blenders. Another solution is the low loss balance tanks that are mainly used in the design of pasteurizers and new HT units and these enable to remove the maximum amount of water before the product enters the tank thus reducing the mix of water and the product. So with this we can also have a reduction of 50% in the loss of the liquid that's used in the process. But what is perhaps more interesting is to reduce the waste by enabling the food and beverage manufacturers to create nutritious ingredients or food from a potential waste. So I'll give two examples here. We are working with the Swedish start-up engine design to explore opportunities to reduce the food waste and turn the byproduct to a usable ingredient itself. So currently the collaboration is focusing on converting large volumes of acid whey that's produced from fresh cheese and turned it into an ingredient such as fiber. Another interesting area is where we work with the breweries and focus on the brewer spent grain, BSG. So BSG is a sachin of the brewing process and every year 40 million tons of BSG rich in fiber and protein either ends up in landfills or they cannot be used because of its rapid spoilage. So by working and utilizing our technologies such as heat treatments we can preserve the BSG longer and we can turn it into a product that can be used in either breads or milk breads. So from the processing side if I move to the packaging solutions on the packaging side there are multiple factors that can have an impact on the overall preservation of the foods. So first of all on the wild food and beverage manufacturers have limited control on the logistics side. Logistics operators they can definitely choose the packaging that they will be using which will have an impact on the shelf life of the product. And by providing long shelf life to the products we can make sure that the food is preserved longer. So at the most basic level the package must protect the foods, make sure that it is safe and is free from bacteria and some of the other contaminants. A package can become a physical barrier that keeps oxygen, water, vapor and some of the other particles out. But at the same time by combining packaging with the processing solution by using heat for example you can also provide shelf life longer than more than six months. Another packaging consideration is whether the food needs to be chilled throughout the value chain. So packages that require refrigeration throughout the transportation will be of course susceptible to more spoilage if something goes wrong in the process. And that's why if we can provide a shelf stable solution that won't require refrigeration then that will have an important play in reducing the food loss during transportations. And our founder Dr. Ruben Rauzing firmly believe that a package should save more than it costs. That's our motto in our company. And we believe that by using, by pioneering certain technology like the ASAP technology, we can combine the use of packaging solutions, the shelf stable solution and heat treatment and can provide shelf life to certain food items that are more than six months. And that will really help reduce the food loss that will be taking place especially at the consumption stage as well. On top of the packaging, it's really important to also offer the right closures and also sizing. And without packaging solution or equipment, we are offering a diverse range of packaging sizes and closures. Which means that the food manufacturers can choose the right fit for their customers and also consumers by using the closures in the right way. They can extend their, they extend the food life longer and they can avoid the spoilages. So world in summary as Tetra Pak, we are on the packaging side. We provide equipment processes to our customers that's helping them to either prevent the food at the processing stage at their factories or by applying the right packaging solutions like ASAP technology. They can provide longer shelf life to what they're manufacturing. And then by using a range of portfolio items and the packaging and the closures itself, we also make it possible for our customers to offer the right solution for their consumers. And for the consumers to be able to use the closures to extend the shelf life, the usage life of their products. As Niklas also mentioned, collaboration is key and all the speakers before me also talked about collaboration. So what I want to talk to you is also beyond the packaging and processing solutions, how we collaborate with the rest of the market to provide some innovative solutions. The first one is the daily hub model. In the daily hub model, we work around the world with 54,000 smallholder farmers in 16 different daily hub locations. So the smallholder farmers to our packaging, to our milk providers, which are our customers. And by signing up them to this daily hub model, we assure that the smallholder farmers can sell their product to the producers and the producers have access to high quality milk. As an example, Albania, for example, is one of the markets where we provide the daily hub model and it's in operation. And in Albania, the interesting thing is 70% of the milk that's produced out of 1.1 million tours is not processed. So in Albania, this is exactly where the daily hub model can help. To the daily hubs, the smallholder farmers can get access to training to financing to secure markets. And with that, the daily processors that are involved in the hub, they commit to the transportation and of course the buying of the milk. And with that, we increase the overall productivity of the small farmers and reduce the loss of milk that can happen. So a couple of examples that I can give around the world are we have daily hubs in Bangladesh, Kenya, Nicaragua, Pakistan, Senegal, Rwanda, Sri Lanka, Uganda and the list goes on. As an example in Bangladesh, for example, the milk yields increased by 143% with the daily hub model and the monthly income of those farmers, the small farmers, increased from $100 to $144. The second example is our collaboration with POCA. POCA is a company that's offering digital solutions to the factories to enable the factory workers with the right tools, technology and data that they can use. So by working with POCA, we are creating a unique solution for food manufacturers so that the food manufacturers, the factory workers in the food manufacturers can use the right technology tools so that they can obtain the right data. And then they use that data to prevent the potential of food loss that's happening in their factories. So with that, we are going to be expanding that solution to more users and currently we are doing a piloted POCA to assure that the solution works in a very common food or beverage company. And in conclusion, I really want to thank you for your presence here and for those that are coming from abroad. Welcome to Turkey. And I'll be here also most of today and tomorrow and we'll be able to answer your questions if you have any of them. Thank you. Thank you Feru. I like this last slide in particular to show how your industry is organizing the workers of this labor force and other employees to set up the organization in such a way that food waste is being reduced. Because this is coming close to what is currently being going to be developed and ISO standards on minimizing food waste, which particularly indicates how the industry can organize everything that they are doing in such a way that food safety and quality is guaranteed and food waste is being minimized. The other aspect of packaging, which I don't think you mentioned unless I'm mistaken in that case I apologize, is the issue of the packaging size or the portion size in which the food is packed. And which of course is also very important with regard to food waste at consumer level. But I can imagine that this is more the choice of the retailer who determines that and not so much the packaging industry itself. Okay, then we have reached session two and I apologize for the delay. We are about three quarters of an hour late and we are going for lunch and then we will catch up with the time after lunch. So I hand back to Ruchen for lunch announcements including the location. Thank you Robert. Now it's time for the lunch. We have a one hour break. The restaurant is at lobby level so it's just two stages above us. Let's meet in one hour in this meeting room and for the online participants it is better that you remain connected so you do not have to go through the waiting room. Afiyet olsun, bon appétit. Team Leaders Food Hygiene from Health and Food Safety Directorate General. Angela Frigo, Secretary General from FEBA. Özlem Hidjan, Technical Expert at the Economic Cooperation Organization Regional Coordination Center for Food Security. So I'm giving the floor to our moderators and panelists. It's up to you Robert. Ruchen, welcome back ladies and gentlemen. I hope you had a good lunch. And we are refreshed continuing with the last session of the last technical session of today and after that there will still be a panel discussion, round table discussion. In this session we are going to talk about challenges and opportunities for food loss and waste reduction. And zoom in a bit on the practical implications of policy and legal changes, agricultural marketing standards, the rules on date marking and food security etc. And the first speaker in this regard is Juba Marwashvili, Senior National Policy Advisor of the NFEO program in Georgia. Juba, the floor is yours. Thank you Robert. Previous presenter mentioned about the difficulty of being the last presenter. I had all of us had a good coffee and I will try also to deserve your attention in my presentation. It is really my pleasure and honor to speak today about the progress that Georgia has made on the way of improving the legislative environment for the establishment. Food loss and waste reduction system and also making steps forward to support the food donation in the country. We can say that we are in the final stage of drafting the legislation that will be soon initiated in the parliament and approved by the parliament of Georgia. Before we touch the main aspects of the legislation, allow me to describe the process of how we got there and what challenges have we faced during our work. For this I have to bring some facts and also describe the baseline situation in the country, the contextual existing context. What do we have in terms of the legislation, in terms of the awareness of the consumers and the society. Prevention of the food loss and waste is the topic where we need the full consolidation of the consumers and the society. Without this it will be difficult to build and develop the system. So there is certain homework that we still need to do in Georgia in order to improve the behavior of the consumers and have more consolidation of the society around this topic. In terms of the regulation, waste management code regulates the biodegradable waste. And there is no definition in the code of what is food waste for example. Donation in the country is the subject of VAT tax. Of course the charity organizations are operational and there are governmental programs providing the free meal for the people in need through the private companies. But this doesn't say much about the existence of the food loss and waste reduction and food donation system as such. That's why it is crucially important to accelerate the process and to support the establishment of the system that will be supported by the legislation. Why Georgia needs the system to be on place? I think this slide clearly demonstrates and explains the urgency and importance of having food loss and waste reduction and food donation system in the country. Around 21% of the population living below poverty level, 9% undernerniş. Approximately 600,000 tons of food is wasted by consumers, FBOs, retailers, horeca sector representatives. And you can see the drop down of the food wasted by different sector. Of course the majority comes on the consumers and the households, the food service providers, horeca sector and also the retailers. Plus the state budget is spent to somehow overcome the hunger and to provide the free meal for the people. But without this it will be difficult, without the system it will be difficult to keep the sustainability of the process and to decrease or to stop the wasting of the food in the country. Aksiyon taken by the FAO Georgia. Back in 2019 we have started the process and we have published the report with support of our colleagues from the regional office as well as the legal department of FAO. We have published a prepared report comparative analysis and assessment of the food loss and waste and donation policies and legislation in Georgia. This report became a basis for starting wide range policy consultations within the Ministry of Environmental Protection and Agriculture of Georgia. Within these consultations we organized the series of meetings. We were privileged to host the European Food Bank Federation management in the country and to share the first initial thoughts to each other how Georgia could organize the system. The process was resulted in the establishment of the task force within the Ministry and as long as we saw clear need of having the legislation at a later stage the process was handed over to the parliament, namely to the agrarian issues committee of the parliament. And the legislative dialogue and the consultations continue in the parliament. The preparatory process of the draft law that appeared really interesting and participatory with participation of the all relevant stakeholders from the private sector, non-governmental sector. The governmental institutions from the executive body. It was important for us to understand the possible consequences of having the legislation. And what impact could this legislation have on the different sectors of the country. So that's why we conducted the regulatory impact assessment to measure possible economic, social, fiscal and environmental impact of the legislation. At certain stage in the process of developing the law we had a feeling that it would be much more effective and it would accelerate the process of developing the law. So if we could organize the study visit of Georgian delegation to the countries where the food back systems operate effectively, where the legislation is supportive to the donation and where the government is having the clear long term policy how to overcome the challenges related to the food loss and waste and how to support the food donation. Therefore the study trip was organized in Belgium and France and representatives of the executive as well as the legislative body of the government, the private sector representatives had an opportunity. Mostly these were the decision makers from the Ministry of Finance, from the Ministry of Environmental Protection and Agriculture, Parliamentary Committees, the city hall, the Carrefour as one of the supporter of this process. And it was important to see how the systems work in practice and what are the practicalities and how these practicalities could be replicated through Georgia's reality. Of course the study tour appeared as a booster of the process especially when the delegation was given opportunity to see the different models, the regulations in France, in Belgium to see the practical operation of the food banks, to see the role of the government, how the legislation works and to agree of course that it is important to have the donation and food loss and waste reduction system. It is important fiscal incentives to be guaranteed by the legislation. It is important to have a support from the government and to have certain adequate role and involvement of the government in the process. And we saw two models where for example in case of France there is a strong direct financial support provided to the food banks from the government side. Where in Belgium we see much more diversified source of funding coming from different donor organizations, private sector donations and etc. Of course one of the findings for us was to see the role of the sectorial associations in the effective operation of the food banks. And these findings were already reflected in the draft law, in the final version of the draft law. We have practically revised the draft version of the law based on the findings and conclusions that we made after this study tour. A brief overview of the law itself, the objectives of the legislation and the law is to improve the food security and nutrition and the progressive realization of the human right to adequate food, increase the distribution of the food, reduction of the food loss and waste and prolonging the life cycle of the food to limit negative effects on the environment and the natural resources. To elaborate and implement the policies supporting the reduction of the food loss and waste. Implement the awareness rising program for all food supply chains, chain participants in the system. The main actors of the legislation are of course the donors of the food, sectorial representation from the Horeca sector, from the retailers, from the food service providers. Of course the charitable organizations and food banks, of course the government and the parliament will have its role and final beneficiaries that will accept the donated food. Desired outcome of the law is the following people and vulnerable groups benefiting from the safe and quality donated food products. Desired output is the following food donation is commonly used and it is desired among all food supply chain participants. Food waste has been reduced and food security has been improved in the country. The adoption of the law will be followed with the number of actions and this is already planned and prescribed in the draft by laws that will be followed by the approval of the law. We are going to initiate number of changes in the tax code, in the food safety code, in the waste management code. This is mostly related to the VAT release. We are discussing some additional steps to be made in terms of reducing the income tax and also improving the waste management code and food safety code, of course. Now challenges and the lessons learned. What we have learned and what challenges have we faced during this period. It definitely wasn't easy and it took us more than three years. I see my colleagues here and we clearly, we remember the process very well. When it was really difficult to convince and to explain different actors in the process about the effectiveness of having the system. Then the system could really work and about the possible benefit that the system could bring to the country. Of course one of the biggest challenge for us is to increase the awareness of the consumers and change their habit. It is important that we have seen the political will supporting the process. Because without political will it would have been practically impossible for us to initiate and to somehow develop the process. We clearly see the strong support from the parliamentary as well as the executive wing of the government. And integrating and replicating the international models what we have seen in Georgia's reality. Usually we see that models that are well demonstrated or presented by the different countries. They are copy pasted and then there are a lot of difficulties followed by this copy paste. So for us it is important to adopt the whatever is it taken from as an example from the Belgium or France. To adopt it to the Georgian reality, to the Georgian context and to reflect it in the process. It is clear that we need to ensure the sustainability of the food banks. Sustainability of course the financial but not only financial. The managing food bank requires special knowledge, special expertise. And we saw this very well in Belgium, in France. So here we rely and we look forward to continue the cooperation with the European Food Bank Federation to have the strong technical assistance and support to somehow to see the effective management of the food banks in Georgia. Mobilization of the actors involved in the system including consumers, organizing awareness rising campaigns. Consolidation of the donors to support the operation of the food banks. And of course the continuation of the regular policy consultations important which is needed. Because we often see the legislations approved, adopted but then the challenges starts with the implementation of the legislation. So that's why we see the need, continues policy and legislative consultations to ensure the effective implementation of the law. Of course the first task and first expectation that we have is the approval of the, firstly the initiation of the law, then the approval. Continuation of the cooperation with the Food Bank Federation changes in the tax code, in the waste management code. Developing the food loss and waste guidelines. And also starting the policy consultations on the elaboration of the nation on food loss and waste strategy. Well, derived from the above mentioned and the role that we have passed to reach to this, let's say so, reality what we have now. Of course it was full of challenges, it was full of difficulties, however we now clearly see consolidation of all actors involved in the process. Starting from the government, executive and legislative wing of the government. Continued with the private sector which is crucially important. The non-state actors, NGOs and plus we see also the consolidation of the society as well. That the system needs to be established which will definitely have an impact on defeating the hunger in the country and redacting the food loss and food waste in Georgia. Thank you very much. This was briefly my presentation about the road that we passed till the approval of the legislation. We will inform colleagues and all of you when the law will be approved and this will be I think the great achievements. We are there is lot to do still from our side and the cooperation that FAO Georgia has with the parliament, with the ministry of environmental protection agriculture and other ministries makes us to think that we will have the results very soon. Thank you very much. Thank you to Juba. I am extremely happy with the case and the progress in Georgia because Georgia is apart from Turkey which is a special case anyway. Georgia is the first country where they actually start to implement certain actions from the national strategy on food loss of waste reduction which we develop together in an FAO project. And for instance the study tour that you took to Belgium and France to food banks and certain policy departments that show again how these countries like Georgia and others can make a good use of the advanced experience that already exists in those countries in the European Union. And just replicated and adjusted and adapted to the national conditions to become operational in Georgia in this case and I hope that this example will make many other countries follow the same approach. Then now I proceed with the next speaker which is Marit Nilsis from the UN Economic Commission for Europe. She is the Economic Affairs Officer Market Access Section. Next slide. So Marit please the floor is yours. It's on. Thank you Robert. And thank you everyone. A big thank you to the organizers for this excellent conference and for inviting easy to present our work on food loss and waste and the practical tools developed. It's a pleasure to be here and it's very inspiring to hear all the examples mentioned. Not the least the Georgian example that I'm just having the pleasure to follow. So let me see if this works. Yep. So the case for food loss and waste is clear. We've heard these numbers already today. I mean not not only does it help increase the amount of food available but it helps reduce the use of other resources with a third of food lost which is of course way too high. It means that one third of all the water fertilizers land fuel and labor that is used to produce that food is also lost and that has of course dramatic impacts. And and it's conversely a big opportunity because if we can reduce food waste by half we can kind of have emissions that come from agriculture or from the production of that food. If we stay at the same amount of food produced so or we can feed better a growing world. And so to not dwell on that fresh fruit and vegetables and we've heard before today they're much more amenable to being perished. And because of that it is critically important to ensure optimum handling of produce at all stages of the supply chain. It's of course also important to ensure rapid trade procedures. I come from the trade division awareness racing to sensitize consumers. We've heard a lot about today and and avoiding excessive orders cancellations. So basically all all different actors along the supply chains has a critical role to play in reducing food loss a waste in particular for fresh fruit and vegetables. So what what we're talking about and what the tool I'll be presenting to you is keeping quality. So basically it's about ensuring good keeping quality throughout the supply chain from production planning to harvest transport retail and on to consumers. So just a few words about the organization I work for. I work for the United Nations Economic Commission for Europe and we have a working party on agricultural quality standards. And that's the work that I support. The working party has four different groups that works on creating standards developing standards on fresh fruit and vegetables dried fruit and nuts meat and seed potatoes. And this work that I'll be presenting comes from the work the group that works on fresh fruit and vegetable standardization. So we have around a hundred quality commercial quality standards. And the standards are used by authorities to check products against rules by producers to improve production, reach new markets and buy traders and retail chains to order confidently. They are voluntary standards. But relating to this work we have also been working on food loss and waste. And so just a couple of words around the standards. They define minimum quality requirements at export control. And they're intended for adaptation or adoption in national standard setting. And it applies for produce for direct consumption. So that's why fresh fruit and vegetables. It does not apply for industrial processing. And they're developed in these under this working party and the specialized sections that report to the working party with input from stakeholders including from industry. And they go through a consultative and a trial process. And the benefit of such standards is that they provide a language to facilitate trade and prevent technical barriers to trade and increase transparency. So basically they provide a harmonized language allowing commercial parties to order products with confidence and thus decrease risk in ordering and reduce the increasing understanding between the different parties and commercial contracts. They're also enshrined in, they can be used in national standard setting as explained and they're linked to EU legislation as EU standards for the 10 most traded produce in fresh fruit and vegetables is harmonized with EC standards. And the EU standards for other projects refer to choosing between the EC, the EU general marketing standards or using the relevant EC standard if the commercial parties so want. So relating to this work we've been working around food loss and waste for the past seven to ten years. And the working party or the specialized section on fresh fruit and vegetables which includes experts basically on fresh fruit and vegetables import and export. Decided to work on developing a code of good practice for ensuring optimum handling of fresh fruit and vegetables along the supply chain. So these are voluntary guidelines for all interested parties to work on giving basically practical measures that can help them reduce food loss and waste in the supply chain. And it focuses on four segments producers, traders, transporters and retailers. Originally developed in 20, it was first adopted in 2019 but during 2020-21 the working group worked already on the second edition of this which is about to come out. It will be printed later this fall. And the chapter on transporters is new in that and so compared to the image that you see here that's the 2020 version. The 2022 version that will come out has this new chapter on transporters and it has also been adopted so that it takes into consideration the conditions in markets not only in Europe but in developing world also. So that's the aim of the second edition. So it's applicable at producer level, trader level, transportation and retail as mentioned and all countries and types of markets. And it's basically guidelines and recommendations for what these actors should think of. And the four chapters can be read independently so one could see it as some duplication between the different chapters but there's basically some repetition because some things need to be repeated for different actors. But when you look at the code if you see that, that's because of ensuring that it can be read only one chapter per target group. And to complement this code we have been working over the past year to develop on a pilot basis some illustrated leaflets. So the code is pretty practical, it goes down to practical steps on things like temperature, storage, handling, things like that. But we've been working on illustrated leaflets as I'll show you an example later to bring that to even more practical level. So what are the key reasons for food loss in fresh produce value chains just to run some of them through unfavorable weather conditions in harvest, damage during harvest, inappropriate handling, storage and especially temperatures is a critical thing. There's a bit of focus on the code. Inappropriate packaging, logistic and transport issues, last minute cancellation of orders can be a big problem in the sector because it could be difficult to re-route the produce and therefore sell it on time. Planning production, distribution without knowing the market demand, stringent buyer requirements, price fluctuations and natural overproduction referring to perhaps bigger than planned harvests. So the code goes into all these different issues like planning, giving advice around planning, around ordering to avoid late cancellations, things that can impact, increase food loss and waste further down the line. And a critical thing is optimal transport conditions. The code has annexes that outline for example the minimum temperature and the relative humidity that is ideal for different types of fresh fruit and vegetables. It talks also about maturity requirements and about for fruit for example there are climateric fruit and non-climateric fruits and if they are stored together or transported together they can impact each other meaning they can speed up the maturation process. So basically the product can spoil quicker if it's transported or located too closely to each other. So it has advice around that, around harvest time, cooling before you go into transport for example because the transport cannot bring the temperature down, not moving things, not repacking, reloading so it's very practical basically. Stacking ventilation, moving between and also about planning for alternative outlets so if there is for example an overproduction or if there is too much goods left how to have a plan in place on where to give that to or how to use that in the best way. And around measuring of course also because as we've noticed here today if you don't measure it's hard to manage it in the long run. And here's a small illustrated example from the leaflets that are forthcoming so you will see that it's providing basically advice around the harvesting and post harvest handling of different fruits and vegetables and groups of fruits and vegetables. So bringing it even to a more specific level. Here you'll see an overview of the different tools that have been created. So the good practices leaflets and post harvest and post harvest handling are our floral vegetables, immature fruit vegetables, leafy vegetables and rich vegetables. So it's for industry actors basically to use as a practical tool for them within their supply chains to reduce food loss and waste because if you for example have temperature damage to a product early in the chain it might mean that it looks okay all along the way to the retail but suddenly when put on the retail table it doesn't last very long for example. It is more important than it might appear at fast instance. And the final word on the fast bullet here. The working party also developed in 2020 adopted something called minimum quality specifications for fresh fruit and vegetables. So while there are easy standards for the different fresh fruit and vegetables that are used in Europe and elsewhere. The idea with this is that for some markets that want to have a specification to refer to in trade but are not able to have the or are not used to the standards or are not able to have the kind of abide by the standards that are the normal fresh fruit and vegetable standards. This is a specification that allows for trading to basically specify that it's of good eating quality but it does not follow these class one, class two types of grading of produce. So it's a kind of specification that could be used in perhaps more developing markets. And easy is also working finally on some related activities that are related trade facilitation. I mentioned the importance of facilitating quick trade. So easy has a division that works on or section that works on trade facilitation measures and e-business standards to speed up to help speed up trade. And for example one tool that has recently developed is a functional specification for electronic conformity certificate management. So these are some of the tools that are being developed by colleagues in other parts of the division. So with that maybe just a quick slide to show that easy is an economic commission for Europe and it's one of the five regional commissions under the UN. And it's the only one that actually works on agricultural quality standards. If you have any questions, I'll be here tomorrow also. So I'd be happy to speak to you and the code is available, the 2020 version of the code is available online and the 2022 version is available in text form. And it will come out later this year in a nicer looking shape and I'll be happy to share it then. Thank you. I'm particularly interested in these activities from UNEC with regard to quality standards and code of good practice. And also that you zoom in on a specific sector, fruits and vegetables in this case where indeed good practice with regard to food loss and waste reduction is very critical because of the perishability of these producers. I'm saying that because myself I'm a great supporter of the concept of total quality management which is using a lot of the ISO standards in the food industry. I don't know ISO standards in order to secure consistent quality management in any food business operation. And I'm very happy that at the moment, or was somewhere last year, the ISO has started to develop a new standard for minimizing food waste. I think I mentioned it earlier this morning and this type of initiatives like the code of good practice that you have developed should feed into that. If you are not already then you should get in touch with ISO and share your experience with them or so because otherwise they are going to duplicate the efforts. The same what we are doing in our project in Turkey, in Central Asia. We already have, we are in the process of developing also good practices developed by the retail sector themselves with our guidance and by the, I think it is the Horika sector. Also those ones we need to link up with you and with ISO and put our minds together so that we don't duplicate unnecessarily and start reinventing the wheel each order. So it is in my view our role of our project to facilitate and to make this coordination happening and so on. I will definitely take action on that. Okay, then I go to the next speaker, which will be Mr. Christof Diriksen, Global Public Affairs Director of Too Good to Go. Christof, go ahead. Thank you Robert. We are supposed to start with a quick video if you have it. Yüz by Best Before. Is there really a difference? Well, paint me green and call me a pickle. It turns out there is and it's a pretty big difference, but half of us have no idea what it is. Which means we're throwing away perfectly good food every single day. It all adds up to 9 million tons of food wasted every year across Europe, which is the weight of 1.5 Egyptian pyramids. All adds a lot. So for those of us who don't know Best Before dates, simply tell you when a product is guaranteed to be at its very best, store it right and it's safe to eat it long after. But we know it's not always easy to remember. That's why at Too Good to Go, we're on a mission to demistify date labels to prevent all that food from going to waste. To do this we've teamed up with some of your favorite brands to create a new label. Look, smell, taste, don't waste. You'll see it on products with a Best Before date to remind you that when the date has passed, you should look, smell and taste the food. Then decide whether it's good enough to eat, rather than just a line on the date shown. Luke, Ber Sports哪iufen intelligentı LAN den paletleri alacağım. Dolayısız olmayacağım. Thank you. We would be glad to be here today and thank you to the FAO for the invitation. Thank you the previous speakers for some very interesting insights. Daha önce adımla bahsediyorsan bahsettim ve bu bir puanRelay'ahyuniz ve bu kampanya hakkında sheynetmek için konuştuk. Amaには şu anda, Tukut to go'a de daha hızlı bir konusunda bahsettim. Tukut to go için bugün già çok ilgilenmiş oluyor. Tukut to go'a da, servis böyle hızlı bir yap mêsu ve eskiyememiz için, O bir market para sitemi yırtıncpelledan eminim hareket edCONSUMERS'e 3 ü Golfere gelip yıkıncabıyız tilkanlarına ve suik outsuzlarına yorulmasını zekresleştirip yıkıncabıyız sfrüksiyetini yıkınca da sanayisi. SAMINİYORUK'un sonunda o ürünlerin bir gün rainsbir müşirke takip ediyoruz. Ertuğrulmen RSVVI'ye de size anlayışı artık ileride Kavga Çakışı'ndan daha doğrusu kutluyoruz. 3'e besleyici, 2'e besleyici, 3'e besleyici. Buzun ilk başarı, 2 lütfen alışveriş poorer than titriyor. 1'e ev deli, 1'e devlet bir an gelip, 1'e asla alışverişleri önce sonrasında çıkış alışverişlerle 바�eriyor. 3'e besleyici, 1'e asla alışverişlerle 바�eriyor. Bu sefer de şu an... Bu sefer de şu an... Bu sefer de şu an... Bu sefer de şu an... Bu sefer de şu an... Bu sefer de şu an... Bu sefer ne kadar fertilizer'a başlar... BazHarry'de, bu sefer de çok daha iyi bir bu sefer'den... bir 4.5 morta, 3.5 morta.mumbles 4.5 morta, 3.5 morta, 3.5 morta. O yüzden bu işlemleri ki, bu işlemlerin tamamını ta da yeni bir floodinga았�risinin bir varlığında şeytanın sonucu bana sahip bir yeri Afrod challenging Europe Assistant by Confusion Overdate Labels and half or 50% of consumers don't know the difference between a use by and a best before date. As we set out this campaign, we designed three objectives for it. First of all, what you saw in the video was to design a label that can be introduced on the package to explain to consumers that best before the products are perfectly safe to consume beyond the date if they'd have been stored properly ve senetide deformation ve hırmızı çözeceğindir. İkisiün başkanlığı, kemşeğinden takip vacation ve menşevi klasik klasikrivlerini ve işlemini takipçisede ashesini yaptıklarına başlıyor. Denon, Ahmet'e yetiştirdik, K advance hırmızı yaptıklarına hırmızı takipçise támai ποusun applause'a takipçise ünlü arayışlarına destek sustainerini Eşte taşımadıklarını bekletip üzerinde birizi izleyip izlemekte geldi. The third objective is to use and harness the data in what we get the results from this campaign and really use it to advocate for change in legislation. And Law from the European Commission earlier was telling us that European rules on date labels will be revised shortly. Today I'm going to talk only about the packaging change. Show you a little bit the breadth and the depth of this campaign. ve bu kadar da üç yıl önceki yılında, eğer eylemlemini ve yıkanma bir durumda bir çok yaşatılmaz bir sona alıyor. Bu konuda, o kanalın sonu, bir kısmı da bulmalıydı. Fakat bu konuda, bir kısmı da bulmalıydı. Bu konuda, bir kısmı da bulmalıydı. 13 ülkelerinde, birkaç ülkelerinde, birkaç ülkelerinde, birkaç ülkelerinde, ...belk fanatiklerine ve preferredliğe basitlerinin sona... ...birkaç tarz tarzıya karşılaştı. Çünkü biz... ...bize neler siyir olmalıdır. Bir daha, Samet'in ve baki bir sorun... ...ve vatana halka halka... ...halka bir başkalar player ve şerefe sessizlik... ...dehebiler bir arontolar, veщinin dinlerleri... K stitches we have video statements from these same authorities supporting the campaign. It really depends from country to country, but it was important for us to get that backing. Right now we have 462 brands that have joined this campaign. The logos here are not arbitrary It's just to show you that it ranges from large food businesses, Danon, Saventsia, Kellogues, little, you name them. These are not necessarily small, but to local brands that have more of a national remit within their country. We hear sometimes that it's a challenge for brands, for companies to implement these visuals, these awareness labels on packs. But with this we want to show that it doesn't matter whether it's a large global company or a small national company. Companies that want to introduce meaningful change to reduce food waste, find the way to do so. So 462 brands, this is more of an estimate to be honest, but an educated estimate. We think that's around 1.7 billion individual packages contain this label now. It's impossible to show you that on a slide, obviously. These ones, hopefully, you can see the labels a little bit, we've tried in many ways to see, I mean, it's impossible to display this on a slide. But what we want to stress is that it doesn't matter, sorry, if the packaging is square, circle, round, if the product is made of glass, of plastic, of metal. The label has been implemented on different types of packages of different sizes, different shapes, no matter the execution of the packaging. Turning briefly to impact, we asked an external organization to do an impact study based on consumer questionnaires for the impact of the campaign with over 12,000 respondents. When we did the study, we were only active with the campaign in 12 markets, not 13 yet. And we wanted to have a minimum of 1,000 respondents per country in order for the study to be representative. It was conducted between mid-February and the 1st of March of this year. So 12,000 respondents of which 16% have noticed the label on products. 16% may seem like a very low number, but remember that this label is only active or available on a very select number of products, on a very select number of brands on shelves and stores. So if you take that into account, we think that 16% is actually not bad at all. It ranges to 20% for the highest countries, which are the UK and Germany. 16% have noticed the label on products. And again, you see an example here. And of those who have noticed the label, 71% said that they're inspired to look, smell, taste the product before wasting it. And we conclude from that that there is a real willingness to actually do something at consumer level to avoid food waste. And to really take a new behavior and a new habit and a new understanding of what state labels really mean. And also 67% say that the label makes them more aware of the food waste problem and actually now willing to reduce food waste. So again, this goes to the willingness of consumers to do this and what they need is to have the information and the awareness for how they can do it. I'm going to conclude with three takeaways to leave you with, which is first of all that unpack visuals really inspire consumers and raise awareness. But they're definitely not a silver bullet to solve consumer food waste or even food waste link to date marks. It needs to go hand in hand with communication, with messaging, with awareness raising, with information. Secondly, these unpack visuals are suitable for food businesses whether they're large or small. And thirdly, the unpack visual is really implementable on all types of packaging, no matter the material, no matter the shape, no matter the size. Thank you very much. Thank you to Christoph, both the app to save surplus food as well as the date labeling campaign. It's an interesting way of combining consumer awareness raising with actual practical solutions to reduce food waste. And so that will reinforce itself, those two actions. Really very interesting and I also like to see that these type of initiatives come from concerned civilians from the civil society and then are well adopted by the private sector and if necessary also supported by national policy and legislation if necessary. Okay, the next speaker that we are going to have now is Mr. Chris Desmet, team leader, food hygiene, health and food safety director general of the European Union. Chris, the floor is yours. You come from online. Thank you. Good afternoon to everybody. Are you going to upload my presentation or shall I do it? Chris, you can present yourself. Do you see by screen or not, not right on, I'm afraid. Yeah, we can see it. Okay. Maybe you can enlarge it a little bit. I will try again, just a moment. Perhaps easier if you could share my presentation. Okay, we are working on that. Okay, thank you. So my name is Chris Desmet, I work for the European Commission. I'm on food hygiene and of course there's a close link down to ensuring safety of food donations. Probably most of you are aware, but actions or any initiative legislation related to food safety are decisions at EU level. So they apply to all the 27 EU member states. Next slide please. So I will focus on my presentation on food hygiene and the link with food donations. This is indeed a quite challenging link since food is often donated at the end of the shelf life. And we know that this includes a certain risk. For example, the risk of hysteria and red food is increasing at the end of the shelf life. And still, I mean, we want to give the same level of food safety to the people that may enjoy food donations or get food. So we have to keep in mind that we have to keep the same level of safety. And additional challenge is that food banks of charity organizations have limited resources. So they may not have the money to have, for example, quality managers to ensure the safety of the food. And also food business and especially retailers may have to adapt their business model to contribute to the distribution of food as part of the food business. So therefore in the EU, we considered that there was a need to give support to the sectors and to clarify certain provisions. Next slide. You see that already in 2017, we developed broadly guidelines on food donations. So this was more broader than food hygiene. This contained all kinds of aspects with regard to food donations. It was developed in consultation with the European platform on food losses and food waste, which represent member states, but also food banks and all kinds of private stakeholders organization. And the purpose was to facilitate people that were elected to donate food, because often they were a little bit reluctant because they did not know how to implement the relevant EU requirement on different aspects. Food safety, of course, but also traceability, liability and so on. So by doing that, by providing these guidelines, our intention was to help them and also to have a common interpretation of EU rules related to the distribution of food. An important role in that was to clarify the responsibility of the food business operators and to draw their attention that they have a certain responsibility. They are a food business operator and that means that certain provisions on assuring food safety, which are laid down in the general food law are applicable then. We had to draw their attention also to food banks that they have a certain responsibility in the safety of the products that they are handling. Next slide. Focusing on food donation specifically, a number of initiatives have been taken. So when I refer to food hygiene, I refer to the prevention of hazards, rules in the EU, which are perhaps known at global level as the Codex Alimentarius General Principles of Food Hygiene. So we have rules that reflect this global principles of standards. So one of the things we did or the things we did was starting with scientific advice from the European Food Safety Authority that that's a risk assessment body. We asked them to identify which potential additional assets we have to take into account in the case of food donation. Another thing we try to do is to promote food donations or distribution compared to disposal as food waste. We also identified possible gaps, meaning additional good hygiene practices that may have to be taken into account based on the advice that we obtained. We also looked at existing legislation to see if there were certain issues that were creating constraints for food donations. So for each of them I will give examples. In the next slide, so the first point is this APSA opinion was published in 2018. In fact, we had asked APSA to make a kind of hazard analysis for retail establishment. Now in the EU, retailers are obliged to have principles of procedures based on the hazard principles, which is not evident from them because sometimes they are very small business. And what we expect from this business is to do at least the first step of the hazard procedure, which is a hazard analysis. Hazard analysis mean that each, what we expect our retailers to be aware of the possible hazard linked to the activity, linked to a butcher shop, a fish shop, supermarket. For example, to be aware that Kultri may be a source of salmonellosis and so on. And to be aware of possible control measures they may apply. These possible control measures are good hygiene practices. The initial initiative was to help the retailers, but while doing that we realized that it may be useful to also ask advice to APSA, what if there are additional measures, additional good hygiene practices to be taken into account in the case of food donations typically at the level of the retail sector. And indeed APSA has indicated or proposed three additional good hygiene practices, one related to shelf life control, another one with regard to handling of return food and a third one on the assessment of the remaining shelf life. I will come back to each of them in the next slide. But first what we first did is we have a regulation, which is mentioned here, 8.5.2004 on the channel of food hygiene. Again, this is mainly legislation laying down in general for all businesses. So there is not sector specific good hygiene practices and for example the need to have procedure based on the hazard principles. So the good hygiene practices that were already in there since the beginning, since 2004 are typical good hygiene practices you find again in this general principle of food hygiene and you find in every guide for good hygiene practices, certain recommendations of requirement on the construction, on the transport, on water supply, personal hygiene and so on. And what we wanted to do, we have introduced a new good hygiene practices, which is specifically on food redistribution. We just got two purposes. First of all, you see that we had already something on the management of food waste. We wanted to make clear and increase awareness that there is an alternative for food waste management, which is food redistribution. Of course we wanted to be sure that this happens in a safe way and therefore we have introduced this section with a number of details that you can find on the next slide. So the principle of this new requirement on food redistribution on retail had the purpose that the food business operator must ensure that the donated food is still fit for human consumption and is not injurious for public health. They must do that by taking some actions. One of the things that you find there is that they should not go beyond the use by date. Well, I heard from the previous presentations that you only had some discussion about the clarity of this different nomination for dates. The use by date is something that is very strict. You should never consume or redistribute or whatever food when there is a use by date. This is for food where there would be a substantial food safety concern. Like for example fresh meat, you should not go beyond that or you may have a problem. The alternative we have or the other possibility instead of use by is the best before or the minimum durability. Here there is more flexibility and this is not just date issues for products like for example dry pasta where there would not be a food safety issue if you use it beyond the date but rather perhaps a quality issue. We have other food in Europe where there is no date marking and these are foods where it is obvious that the consumer can see that there is no longer fit for human consumption. For example fresh fruit or vegetable and so on. So we made clear if a product has a use by date you should not redistribute it beyond this date. We also focus on the integrity of the packaging that should be checked on proper storage and transport conditions like the temperature. When the food for the nation is frozen, the date of freezing should be marked, attention should be paid to organoleptic conditions and traceability has to ensure. So this is put briefly into legislation. In addition to that we developed a specific commission notice on the food safety managers at retail including food donations. It contains or it develops in fact the three additional good hygiene practices that were identified by the European Food Safety Authority. So for these three I will mention them. The first one is on the shelf life control where we try to explain to the consumer what I just try to explain on the difference between the use by date, best before date and foods with no date marking. What it means in practice, how he should take that into account in the case of redistribution of food. There is also something developed on the handling of return food. So these are often recommendations for example for food banks or for distribution centers. I think in Europe the practice on food donation is often that you have supermarkets which have distribution centers and they collect food which is intended for redistribution. So it goes back to the distribution center and then it is redistributed from there. So there are some recommendations there how to do that in a safe way. And then there is also something on the assessment of the remaining shelf life and this has to do with checking or visual checks of the food and looking at the integrity of packaging for example. Next slide. So apart, you may not have seen the difference, but the previous legal case I mentioned is 852-2004 with a general hygiene. We also have a regulation 853-2004 with this specifically for food of animal origin. So we have a number of additional specific hygiene rule for food of animal origin because this is considered as a higher risk than for example fruit and vegetables. And there we had a number of rules where we in fact revised because of food donation. Two examples here. In this regulation in general meat or fresh meat that is intended for freezing must be frozen immediately after slaughter and cutting. Because our consumers expect that if he buys frozen meat, frozen food that it is frozen when it's fresh. Our intention was to prevent that at retail meat that is close to the used by date is frozen because it not sold quickly enough. So therefore in principle we have prohibited that because it would be misleading for the consumer. However in the case of food donation we realized that if you want to ensure redistribution of food it may be more safer to freeze it instead of trying to redistribute it fresh. Because it takes a few days a certain time. So therefore we have introduced this, let's say this derogation to allow freezing at retail for the purpose of food donations. Another issue that we saw is that we had an obligation to sell the axe within 21 days after laying. We have extended that to 28 days so that is more time for retailers to sell the axe. So in the next slide as a conclusion or to sum up what I would like to indicate that this is just an example of the approach we took in the EU. We don't have as mentioned by Georgia, we don't have a specific legislation on food donation or food waste reduction. We try to integrate it in existing rules like on food hygiene and so on. We did that by checking possible caption legislation for example to introduce some new hygiene practices for this purpose of food distribution. By checking whether there were not specific restrictions to be considered to facilitate food donations. The example I gave is for example the freezing of food. So I think this conference is very useful for exchanges of experiences and share views on certain issues. So I hope with these few examples that I could contribute to that. Thank you for your attention. Thank you to Chris. One remark I would like to make which I find interesting here is that when you start talking about rules and regulations with regard to food safety. Then I'm always very afraid that nothing will be allowed because the lawmaker cannot afford to take any risks. Because if there is an outbreak of a food poisoning then it fires back at them. But still you showed a few examples where some kind of reasonable flexibility is built in. So that gives a bit of hope that also within the strict limitations of the law with regard to food safety. The lawmakers are prepared to give some leeway without of course compromising the risk of food safety. And I hope that this can be built upon further so that also can become more compatible with the voluntary codes of conduct and good practices that we already have been hearing about. So that they can be allowed to implement their good practices without violating the official laws. And this is definitely something for further discussion at some later states. OK. Now I'm going to the next speaker which is Miss Angela Frigo from the European Federation of Food Banks FIBA. She's going to talk about some important aspect of food recovery and redistribution and the pertaining challenges. Angela and the floor is yours. So first of all I would like to thank you very much Robert for the introduction and to thank you for this invitation and the opportunity to share the experience of our organization. So first of all a few words about the European Food Bank Federation. Our organization was established back in 1986. We are based in Brussels and we are a European nonprofit organization working in collaboration with 24 full members and six associate members. Total. We are working with food banks in 30 European countries. Some of them are EU member states but also European in the with a broader meaning. And FIBA, which is the acronym of our organization is the only EU and Europe wide organization, which coordinates and support the work of a network of more than three hundred and forty food banks in Europe. As we already heard this morning, the topic of food waste is very important and relevant today. We know that 1.3 billion tons of food are wasted every year at worldwide level and that 20% of the total food produced in Europe in the EU is wasted or lost along the full supply chain every single year. So we know that food waste is also a huge environmental problem. And at the same time, according to Eurostat 27 million people in 2021 were severely materially deprived materially and socially deprived, meaning that they couldn't afford a quality meal every second day. So we have the scandal of food waste, the environmental problem, but also the social aspect of this problem. And our mission is a simple and I mean, it's not a music mission, but it's simple. We want to contribute to this paradox of abundance and scarcity. And in this way, we want to give our contribution to the objectives of the European Union and also to the achievements of the SDGs in particular, the SDG number two and the SDG 12, the target 12.3. So we daily contribute to reduce food insecurity through the prevention of food waste and especially supporting and developing food banks in countries where they are most needed in Europe. So since, as I said, and we started in 1986, our mission consists in supporting our members, first of all, representing our members with European institutions and also with international organizations. We are a member of the EU platform on food losses and food waste and also the subgroup on food donation. And we contributed to the EU guidelines of food donation that were released and published in 2009 and 2017 as Chris Desmet was mentioning before. We are also supporting our members sharing information, sharing good practices, best practices and sharing knowledge. We contribute to build their expertise and their skills and also establishing partnerships with the product sector at European level. And we are also trying, we try to also to grow our network. So fostering the creation and the development of new food banks in European countries. And I'm very glad that in the previous presentation, Duba from the AFL mentioned the visit of the Georgian delegation to France and Belgium and the opportunity that they had to visit food banks and to better understand how they work and to see their activity in practice. This is the journey of our organization. So as I said, we started in 1986 with the first food banks in France and in Belgium. But as you can see that the family of food banks and the network of food banks has grown quite quickly and also broadly across the continent. And here you can see the impacts of our network in 2021. So as I was saying before, what we daily do is really to respond to the double challenge of recovering edible and perfect surplus foods from food business operators such as farmers, but also food and drink manufacturers, retailers, the orca sector and the catering sector. And then these foods and this is the second challenge is redistributed to charities, to a network of charities that are providing food aid to the most deprived in Europe. As food banks we are a food business operators. So we have to ensure the same level of hygiene and food safety of all the other food business operators of our food system. So we really ensure hygiene and food safety because we want to take care of the food that is donated by food business operators and that we are redistributing to charities. So because for us it's really important that this food is safe and edible for the final beneficiaries that will receive it. The food is recovered and from the food business operators is stored, sorted and sometimes it's also repackaged in the warehouses in our food banks. And then it's redistributed as I was saying to charitable organizations that are for instance like food pantries but also soup kitchens, social restaurants and shelters. And then from there the food ends up in the plate of people in need. So you can see here in these charts the figures of 2021. So a network of 341 food banks that redistributed more than 900,000 tons of food. 60% of these foods were surplus food so it was saved from becoming food waste. It was saved from ending up in the landfill. And then in addition to surplus food we also have some complementary sources of supply, let's say. So for instance the fund for European aid to the most deprived but also food collections in the supermarkets where customers can buy some foods and donate these foods to food banks. And also the EU fruit and vegetables withdrawal scheme which is a measure within the common agricultural policy of the European Union. And it consists in withdrawing fruit and vegetables when there is an excessive production of fruit and vegetables. These products can be withdrawn from the markets and they are redistributed for free to food banks and other charities. And in this way we can stabilize the prices on the market. So these are the different sources of supply. And as I was saying that the food is redistributed to a network of more than 45,000 charities across the continent. And in 2021 we supported 11.8 million most deprived people. What I would like to also to mention is that this activity, which is really a daily activity, is possible thanks to almost 40,000 co-workers and 83% of these co-workers are volunteers. So what I think that it's important to mention is that our activity is possible thanks to volunteers. And most of these volunteers are people that are using the expertise and the competence that they acquired during their professional career. Most of them work in the food sector and once they retire they want to continue and to put their expertise and knowledge for the benefit of the food banks. Now what I would like also to share with you today, I would like to share some insights about the current situation of the food banks today. At the beginning of September we circulated a survey to our members to assess the situation and in particular to assess the impact of COVID-19 in the period from the first of July to the 31st of December 2021. And also we assessed the impact of external factors such as COVID-19, the Ukraine crisis, inflation, raising prices, food availability and also climate change like floating the heat waves that we had last summer and also wildfires in the first semester of 2022. The survey was filled in by 29 out of 30 members so we have really a good picture and overview of what happened in the different countries in these periods. We analyzed the results and then we drafted a report which is available online and I invite you to read it because it's full of interesting insights and topic information. But in a nutshell, and this is what I would like to share with you today, you can see the evolution of food redistribution but also of the number of charitable organizations and the number of beneficiaries that were supported by our members from 2019 to 2021. 2021 as COVID, you can see that we increased by 18% the total amount of food we distributed so it means that we managed more food, we were able to manage more food and at the same time we also had an increase of 24% of final beneficiaries. So it means that if we want to simplify a bit, we were able to redistribute more food but the demand from the charities was so high that we were not able to respond and to fill in the gap of these demands from the charities. Coming to the present situation, what we have analyzed is that in 2021, well already in 2020 but then also in 2021 due to the pandemic or let's say thanks to the pandemic, our members had to adapt their activities. So they faced a lot of challenges. They faced a growing demand for food, also an increase in the number of people in needs, unstable food donations, the disruptions in the logistics and in the transport processes, the lack of personal protective equipment and also lack of volunteers and unexpected costs and drop in financial resources. But at the same time they were also able to provide a concrete response to the pandemic. So they remained, first of all they remained open and running even during the lockdowns. They engaged a lot of new and young volunteers, they launched fundraising activities, especially online fundraising activities, a lot of new collaborations and also advocacy activities for public support and they innovated some traditional models also including the use of technical support or IT tools. So they digitalized some of the traditional activities. Then if you consider the period from the first of January to the end of June 2022, what it's important to highlight is that of course more than half of our food banks have been affected by the war in Ukraine. And about 50% of the respondents to this survey identified the rise in inflation as having strong repercussions on their daily activities. So both in terms of increased demand for food from charities, but also in terms of increased running costs. So it's more expensive today to run a food bank than six months ago. At the beginning of 2022, what we can also see is that the trends in quantities of redistributed foods by FIBA members has been deeply affected by the Ukraine crisis. And we can see really a gap in Europe. So the food banks in Eastern Europe increased the quantities of food redistributed as a result of the solidarity that they received from many food banks and also from many companies of the private sector that decided to help Eastern Europe. And while in particular also Ukraine, of course, but at the same time food banks in Western countries already experienced a decrease as regards the quantities of food redistributed. And this decrease was mainly due also to volume of fruit and vegetables that dropped due to the crop failure caused by climatic events. But also the fact that food donations from food business operators are falling due to problems related to cost and also availability of raw materials. So we can really see this big discrepancy between food banks in Eastern Europe and in Western Europe. And we can see that today the situation in general terms the trends as regards the quantities of the distributed food is decreasing across the continent. So both in Eastern Europe and also in Western Europe. At the same time what we also see is that and this is another result of the survey is that two out of three FIBA members or 66% of our members have experienced an increase in the amounts of food requested by the charities. So the food which is requested is higher and the main groups at risk are families with children and also single parents then followed by elderly people and refugees from Ukraine. So this is a bit just to share with you in a nutshell the results of this survey that we conducted and that is publishing the report. And just to come to the conclusion and to share some thoughts with you. We believe as European Food Bank Federation we believe that well for sure today we are living in a context of uncertainty and well from our perspective food availability but also food affordability is at stake. And so we should ensure that no crime is wasted while protecting the most vulnerable citizens from food insecurity. And to ensure at the same time that everyone can afford a sufficient amount of healthy and nutritious foods especially those vulnerable groups such as families and children, elderly and also low income persons. So we believe that food donation improves the resilience of the food system and we have seen how the food banks can support the food banks through food donation can support the food system in an extraordinary situation like the COVID-19 pandemic. But also today we were in Ukraine at the same time food donation is also can also help our planet and contributes to food insecurity. So we should try to facilitate as much as possible economic and social instruments that could announce this virtual circle and could also have a positive impact on our society and our community in large. And so that's why we believe that well food banks and food donation is definitely an environmentally sensitive and also socially responsible alternative. And it can really offer a real situation to handle both the occurrence of surplus food but also the support to people in need and the better place for our planet. So I thank you again for your invitation and I remain at your disposal for any questions you might have. Thank you very much. Thank you Angela. I must say I'm a bit surprised by your last comments in a way that I always assumed and I'm pretty sure about that that food banks in first and foremost are there and established in the first place to provide food to food insecure people. And that as an additional benefit there is also an opportunity to reduce food waste instead of the other way around. So let's keep an eye on that. And in this respect I also would like to say that sometimes the mistake is being made by claiming that okay we sent food waste to food banks. That is not true. We never sent food waste to food banks. We sent good food surplus food but good and healthy food fit for human consumption to food banks to prevent it from getting wasted. And this could be sensitive so we have to be clear about this. And at the same line I also would like to make a correction on what people have been saying in the past and maybe still are or may not be saying that the prevention of food waste is almost the same whether you sent the food to a food bank or you sent it for animal feed. That is also definitely not the case because as I just said to a food bank only good food goes into animal feed that is where wasted food goes. And this can be sensitive and therefore we have to be very alert on that. But Angela you have clearly illustrated the widespread role and function of food banks in Europe and how they indeed can contribute to reducing food waste. Then I go to the last speaker of today of this session which is Miss Oslem Hikan, technical expert at the Economic Cooperation Organization in particular the Regional Coordination Center for Food Security. Oslem, the floor is yours. Slight ilere geri bu da lazer. Evet. Thank you. And good afternoon to all. First of all I would like to state that as ECO-ICCFS we are very honored to be a co-host of this special organization and to be a part of this excellent organization. Well today I will give you information about the food loss that must in the countries of ECO and the efforts of ECO-ICCFS industry guide. But before starting presentation let me give you some brief information about ECO and ECO-ICCFS for those not familiar with them. Economic Cooperation Organization is an regional intergovernmental organization encompassing countries from Europe, Caucasus, Central Asia, Middle East and South Asia with more than 460 million inhabitants and over 8 million square kilometers. ECO-ICCFS is the ECO's Regional Coordination Center for Food Security located in Ankara. As an organizational outcome we aim to contribute to the eradication of hunger, malnutrition and of course food insecurity. In particular I can say that we aim to contribute to the region's achievements towards STG to targets actually. And of course we focus also to food waste and lost issues which affects all dimensions of food security. Well I would like to begin with the sentence that you heard a lot I think in this conference and you will hear. It is estimated around one third of the world's food is lost or wasted every year. This fact also remains for the ECO region as well. In fact food losses and must in most ECO countries are higher than the global average. As recent reports have raised concerns about the high level of food loss than must in the ECO countries especially in the food supply chains. As an example a rough estimate indicates that serial losses in ECO countries reached about 30 million tons during the period 2000 to 2013. Which is an incredible amount equivalent to sufficient food for an additional 3 million people each year. Actually the amounts of serious loss indicate the potential for significant gains if post harvest activities were organized more effectively in the region. When we look at the food waste it is mostly linked with the food retail, food marketing and food processing activities. The scale of land degradation, water scarcity, natural hazards, destabilized agricultural production and yields while the inefficiency along the food supply chains leads to large scale of food waste. As I stated supply chains in the region tend to create large volumes, large amounts of food loss than must. In 2020 situation monitoring in some ECO member states reported an increase in unharvested food left in the field with reduced access to livestock feed and slaughterhouse capacity due to COVID-19 containment measures. In here short supply chains maybe seem like a viable option to minimize loss than must. But these chains are against high generals as they rely on informal and open air marks. The underlying causes of food loss than must rely depending on country specific technological, economic and social factors including farmers access to post harvest equipments or technologies. The state of transportation, communication, storage and infrastructure and consumer eating habits and access to food storage to technologies. For the region at the bulk of losses in middle and low income countries it is observed at the agricultural production, post harvest and storage stages of food supply chain. Production losses and food waste in ECO region indicated non-uniform pattern in terms of the state of food supply chain development. Regional trend for food loss than must reflects country specific differences in the incidence of loss. And when we speak of individuality of the countries this graph illustrates the extent of available data on food loss than must by country and commodity for the years 2000 to 2017. And as you can see the color changes based on the amount of information available. So anyone can tell what is being described of this graph. It's a curial truth for the region. Actually it is described as Christ of data for the region. Country level data in most of the eco countries are so limited. And this leads to a poor understanding of the scale of food loss than must and its impact of full security. Only for two member countries data are available for four out of five commodity groups. And for the rest of the eco countries it is for only one or two commodity groups and it is mostly serious or potatoes. So what I would like to say is having robust and updated data on food loss than must is essential in order to prioritize efforts to address this issue. As you know food loss than must is an issue of great public concern at all regions and all levels. The issue not only encompasses the message of food or agricultural production but also the message of resources used in their production. And the degradation of natural resources and also the environment on which production is based. So for the region as well as the world also food loss than must are an obstacle to the sustainability of the food systems. And reducing food loss than must is key to improving economic social and environmental performance of the food systems. For the region eco region and also as well as the world food losses and vast occur as part of production distribution and consumption activities. So it is critical first to understand the underlying causes of food loss than must in each country. Then second to quantify the actual losses and losses incurred. And to third developing and implementing solution based strategies to reduce losses at farm, food chain and macro levels. And most important of all I think exchange 11 experiences among eco countries particularly good practices and innovations should contribute to the establishment of strategies and mechanisms for reducing food loss than must. Well the challenge lies writing the economic social and environmental cost and benefits of different strategies and mechanisms. And in determining the approach that best ensures security improves environmental sustainability and straightens resilience to climate change in eco countries. Before ending my worst I would like to give information about eco regional food security program which we have released this year in collaboration with FAO and the eco secretariat. Very briefly in this component we have four thematic components and each component have priorities under it. And one of the priority is to reduce food loss than must through out food supply chains in the eco region. RCCs food loss than must reduction priority incorporates the six areas of action. And I would like to state that it is a holistic approach with all relevant stakeholders in the participation of all relevant stakeholders in the region for an effective solution. Well the necessary actions require regional collaboration with regional priorities in some cases necessitating the assistance of national governments and institutions as part of a regional cooperation plan for enhanced food security and nutrition. At last I would like to share eco as a surface interactive data portal addresses and our social media addresses and mail addresses. So please do not hesitate to contact with us information records or questions at any time. Thank you for the kind attention. Thank you Oslem. You showed us some information. You gave some information about the countries in eco RCC, Central Asia plus Iran, Pakistan, Afghanistan. And that is exactly the region. I mean the Central Asia region is the one where our project is now developing national strategies of food loss reduction. And we hope that this will lead to resolve this problem of data shortage that you mentioned with regard. It is very important indeed because one of the first actions to take once the national strategies are approved is to get better data and do the measurement etc. So that you also know where to take the right action. Okay. Ladies and gentlemen. We are going to have a slight change of thing. But first we taken a very short break of five minutes. So please don't go anywhere or don't go far. And then we resume. Sorry. Lucien, you're already there to say that. But you'll resume after five minutes. Let's start. Distinguished guests. Hello again. As we are approaching to the end of the day. Now we will organize the Q&A session together with our moderator Robert. So we have some questions for Lucien and Algado. From Mr. Zeynep Erskan. Nicola Hamilton. Ahmed Soleiman. Thomas Kandial. And Kristof Döksens. So it's over to you Robert. Is this okay? Yeah. Okay ladies and gentlemen. Sorry for the change since we are running so late. Quite a few of our panel participants. That we are supposed to participate online. They had other programs already. And therefore now we decide to change this panel discussion rather into the Q&A. To answer the questions that have come up during the day. But before that I would like to give a bit five minutes time to Mark Kandial. From the International Foodways Coalition. To introduce himself and the International Foodways Coalition. And talk a bit about the other things that he was expecting to do here. Thomas, you can speak out. Hi everyone. So I work as a project manager for the International Foodways Coalition. Which is a non-profit that is working with hospitality and food service sectors since 2015. Now to reduce food waste. And so the goal of the creation of this organization was to really enable this organization to collaboratively tackle some common issues around food waste. Like measurement, like consumer engagement. And also work with their entire value chain. So to adopt this comprehensive approach that maximizes your chances to reduce food waste. So that's the presentation for IFWC. It's focused on European countries. We have ten members, ten, twelve members now. We are working together also with an entire ecosystem for example. We have worked a little bit with to go to go. We work with organization like FAO for example. We have implemented a project together. That is the good safe food. And I have seen some materials that are printed there to help reduce food waste in schools. So I take this opportunity also to thank Robert Oksana and all the team of FAO that organized the event. And allowed me to be here after COVID. It's quite appreciated to be able to travel again and discover Istanbul. But today I started working in the field of food waste reduction. Back in 2016, 2015 actually. And I've seen really some development at that time. The main focus after the FAO study of 2011 was to be able to gather some accurate food waste figures to understand the issue. And also be able to identify the right lovers and the priority issues upon which we should act. And now I see that we still talk about figures of course. And we need that and it's ongoing work to improve data quality and so on. But I've seen also this whole discussion driving around collaboration. And collaboration at that time was not operational at all. And now when you have someone that is presenting here on the stage for example today, the initiatives that has been run and the project launched and what is being developed, they almost never say that it has been done on their own within their internal borders and organization that they have worked together with the stakeholders to work as an ecosystem. So I think it's the most first let's say take away from this day together. I understand the way we approach this issue. We've been maturing and actors are now able to really build scheme and build collaboration and bridges to tackle address this issue together. Thank you, Thomas. You have been very modest because I also like to mention that with the IFWC, 2016, 2015, we already started two projects and the one that was developed by the IFWC with the members was a very strong methodology or approach to reduce footways at catering services which has provided technical guidelines which are available and for anybody to use. And for us as FEO, very important was the development of the children education package to reduce footways at home by educating primary and middle school children at school. And the package is called do good, save food. And it is being rolled out now in an increasing number of countries, not only in the EU, but also I'm very happy about it in some countries of non-EU Eastern Europe and hopefully a few Central Asian countries will follow soon. So this is all thanks to the great initiative that the IFWC took in that time and that is still paying off at the moment. Then now I would like to go through a few questions that came up during the day and the first one and also the most difficult one is for Luciana Delgado and that is the asker says thanks a lot for such a great overview of the definition of foot loss and waste. And then the question is why are wholesalers included under foot losses and not on foot waste? Or are wholesalers those that provide food to retail included under foot waste from retail? Okay, the definition was made by FAO. So why they put it in the foot loss index and not in the foot waste index? I think it's because the wholesalers are at some point more connected to the producers and intermediaries and the retail are more connected by the consumers. That would be my answer. Very good. I'm happy that you say that because now I can provide an expansion of that answer. Indeed at FAO we at first 10 years ago we developed an original definition framework for foot loss and waste in which case foot loss is accidental. Something goes wrong and food gets spoiled unfit for human consumption and for that reason it cannot be eaten by people anymore and it will have to be discarded or sent to animal feed or so and we call that foot loss. Foot waste is a rather modern phenomenon especially in high income countries and that means that food which is still fit for human consumption is being thrown away due to economic cost. Sometimes throwing away is cheaper than trying to save it and send it to alternative sources but also due to carelessness, neglect or unawareness especially at consumer level. However for practical reasons and because foot waste mostly occurs at retail, orika and consumer level and foot loss mostly but not exclusively at food production processing level and probably wholesale level. For that reason the term foot waste was used for the latter part of the food supply chain and foot loss for the earlier part. Strictly spoken if farmers have surplus food and they decide not to find an alternative source but they decide to plough it back into the land or throw it away then that is foot waste at farm level and if in a small retail market in Africa where there is no electricity the food stays too long and gets spoiled that is accidental that is foot loss at retail level or so. Bu calculated and this is to get you covered. Sorry Robert? Can I ask something? Do we not make this unnecessarily complicated? I mean because we distinguish between foot loss and waste and afterwards if we talk about food waste we don't know if it includes food loss as well ...bu fikirin içeriğratosunu kullanılmasına, ...bu fikirin içeriğesine, ... ấyen bir şeymlere bütün il builderi... ...酷 mutluçlarına, ...le tiede de elbisesi kazandık. Çünkü bu klogla öyle bir şekilde... ..gazandık biçimde, ...ağzına, ...deyapaylandık, ...ağzımla ilgili, ...ağzına, ...dekasyondan, ...deyapaylandık, ...deyapaylandık, ...deyapaylandık, ...deyapaylandık, ...deyapaylandık, ...deyapaylandık, ...deyapaylandık, ...deyapaylandık, Onlar da sadece haritayı aldık. 360'yu ve 20'yi bu kadar öpmeyenler bir şey oldu. Yine, bu konuda birşey yok. Birşey olur mu? Ayrıca, burda birDPP'ye birşey yapıca, birşey yok. Şimdi biz burada birşey yapabildik.posuyuz. Şimdirelated badan, biz onun hahaha'lı işlerine karşı transmission bu yer, Herkesin sektöründe, ülkelerinde, sessizliğinde çalışıyor, mükemmel olmalıdır. Ne istiyorsanız, ne istiyorsanız, mükemmel olmalıdır. Ve o zaman, birçok insanların, mükemmel olmalıdır. Çünkü, ...ve bu konuda ve... ...BAfatü'nün denizliği neyseler mümkün değil. Ve böyle bir kere ve halka ses yolcu olmadığımız, ...la de şehir yap Cathar, ...tehmer ve şahitlibitikleri de... ...siz bir kısmı yok. Bu da bunun anlaşılmayan da... ...değil herhangi bir parti. Ya daảnalılollar da enteresan bu. Ama bu konuda doğru. Birisi daha önce bu konuda söylemek istiyorsanız ne yapalım. ZNEP'in sorunla ilgili bir soru. Buna çok ilginç olacak. Projest ve ünlü bir şey yapmak için ne yapalım? Birçok bir hedef, birçok bir teknik, birçok bir hedef, birçok bir teknik, birçok bir hedef, birçok bir teknik, birçok bir teknik, birçok bir teknik, birçok bir teknik, birçok bir teknik, birçok bir teknik, birçok bir teknik, birçok bir teknik, birçok bir teknik, birçok bir teknik, birçok bir teknik, birçok bir hack, birçok bir chess, birçok bir 10 hal foam ruined. Birçok 2 cики kifon� multiplicatör sadece2 dör thousand kullanmaya başlar. İki bir soru size bu sorun, her anla bilmem. Önceden mi bu sorun, bizde bir sürü sürüveli yapabildikleri için bir adım sürüviyeti yapar, da bizim BMD'de bütünlerinde bir sürü sürüviyeti var. Bu sürüviyeti de bir sürüviyeti var. Ve sonra kutubun iki testi var. İlk başta bir testi var. Tüm Türkiye'de bir telefon serpiyonu var. İngilizce bir konsultansıya sahip ediyordu. Bu serpiyonun bu tür bir serpiyonu var. Bu yüzden ben de satisyonum varım. Sizin nasıl insanları seçmeyeceğimi açıklayacağım. Ama insanlarının çoğu var. '' fiction gibiydi , onun fikirlerine bağ lütfen Xiao 2. '' decided the string な su ). Voice 是 あ Her şeyden bahsediyorsanız bu konusunda... ...telefon desteği bir şey buluşuyorlar. Ve sonra, bir yıl sonra, bu sorunu söylemek zamanında, bu sorunta olan confirmed'i buluşmuyoruz. Bu çoğunlarda, Barry Irman'a sahip olduğu, sakin olduğunu söylemeye çalıştık. Ve bir şey, FAA那我們la ilgili aslında bu kutu hala adı var. Çünkü bizim çoğu, çeğbili, iyi çeşit mükemmel찬ı, çeşit mükemmeli adı var. Yani bu çoğu, bir konusunda, mükemmeli yollara, niyetler il dubası olduğunu anlamasın. Ve sonra, bir yıl sonra, aynı soruları askerlerimiz var. Ve soruları konusunda. Bu soruları dinlemediniz mi? Bu soruları ne düşünüyorsunuz? Bu soruları soruları soruları dinlemediniz mi? Bu soruları soruları dinlemediniz mi? temizleti, temizleti, temizleti, temizleti, temizleti ama hepsi temizleti, temizleti, temizleti herkes sonrasında kaldı. Yani tüm kutuslar haterslarlredi, tüm soru, tüm sorunlar haterslarlarlarlar ve tüm tüm çevresel! ve dört, dört horsepower kutusu creamle hayata attılar. İki ikeniz, ikeniz, ıslatılır, ıslatılır, ıslatılır, ıslatılır. Sonra birnewim. Bu, bir şey biz de, bir ikeniz, ikeniz, ıslatılır, ıslatılır, ıslatılır, ıslatılır. Ama Türklar, Türk Sajistikler'e, parayla, Erdoğan'ın şimdiden havası havası sample agresif ve hala bir hale yapabilirdik. Ayrıca, hala bir hale yapabilirdik. Bütün ülkelik ve hala bir hale yapabilirdik. Söylediğiniz için teşekkürler. ve konsümsiyonluğuna sahip olabilirsiniz. Bu konusunda ne yapacağız? Çünkü sanırım amacın sonunda, yogat ve diğer produklarına sahip olabilirsiniz. Evet, tabii ki, E.U.'un hizmeti yapmak istedim. Ama bu konusunda, Çünkü bu kontekstlerimizin, bu büyük bir çizimle ilgili, daha iyi bir bilgisayar ve daha iyi bir bilgisayar ve nasıl bir şekilde insanlar ulaştıran, bazen farklı bir şekilde, bence çoktan da bir이�ilerine sahip olamıyoruz. Yani, eğer bu neden, bu konusunda bu konusunda ulaştıran, bu konusunda bu konusunda ulaştıran, bu konusunda bu konusunda bu konusunda, bu konusunda bu konusunda, bu konusunda bu konusunda bu konusunda, ve daha iyi bir konsumer mesajı kullanılabiliriz. Ama eğer bu konusunda, daha iyi bir before-date'i değiştirmekten daha iyi bir ilginç bir ilginç bir ücredir. Çünkü bu ücreti parçası için en iyi bir ilginç bir ilginç bir ilginç bir ücreti parçası. Bu ücreti parçası için en iyi bir ilginç bir ilginç bir ilginç bir ücreti parçası. ve konsümerin hakkında bir kısım olmalıydı. Bu kısım da kullanmak istedikleri bir kısım olmalıydı. Bu yüzden bu kontekst, bu kesinlikle bir kısım olmalıydı. Kusuf, bir şey var mı? Evet, anladım. İngilizce anlayışı var. İngilizce anlayışı var.です. Ve bu yüzden bu kanal ücretsiz mellanın hizmetlerine ulaştıracak, bu hizmetlerinde bir davetPSIL by ve hizmetlerinde hati bir hizmet var. Bir etkilek, bu zaman ve bu ve eneks konsum saldır. Eneks 10 olarak sefer bir sürü yerleşme halkı sahipsiz değil. Sadece eneks bir satın alamayı uzatmak için Eneks existence saldır. Mesela, pasta, yalancı, çiftliği etkili felarete reckon rolleri kaptır. Ama debe ki, tüm çizgiler boyunca yüzeyken bu kadar çizgiler için Bakıp, tam yer removed'i sohbet revise When food and vegetables are deemed to be products where consumers can for themselves see when food and vegetables is good to eat or not, that does not require a date specifically. The question was also if there exist studies, or an investigation, what would be the impact of consumer behaviour or the consumer food waste, if this best before date was removed? I don't know if there are studies on it, but I think it's the wrong way to go back to a problem, Ve y�각aniy resulting marketing alıcı olay çektirden, büyüköre, bir tanesini明bana da ve squiderk'in Fascist'i Tokyo'da daha"> became so proper c covering baizi değil hatộ imperial saliva bu Allentyasses commend from Kepaye Empire leaders, I can see it, may come. The son whatever you online raising his hand can be. Here, I did critivism at from? European Commission? I'm? Avra, I don't know index? What my colleagues are doing on? Date labeling butしüечат. For, the heising point of view, there must be um呢啟行? An二 weil heißt, except a total delision? Of the use buy date mean? ve bir sürü fırtıncaya sahip olmadığımız, bir şeyin bir birinin bir sürü ileride sahip olabilirsiniz. Ve bir sürü ileride bir sürü ileride değil. Bir şeyin bir sürü ileride kalmıştır. Teşekkürler. Bu adım için teşekkürler Chris. NIC için teşekkürler. Hayır, bu yüzden şimdi bu sorunu yapacağım. Önce videoların sonrasında birçok ilginçliğiniz var ve bu çok ilginç. İntrinsiz bir ürün alışverişi var. Bu ürün alışverişi birçok ilginçliğiniz var. Birçok ürün alışverişi birçok ürün alışverişi birçok ürün alışverişi var. Ürün alışverişi interfacedekiiliği y Borzoика ve metsadır açık Chief um bir de plan um um am ah ı ı um ı ı ı ı ı ve çizgi olarak doubt yapmaya sahip, yorumlar deutlichtan yönetmen pek iyi olur, bir hagaat ve diğerlerin takımlarında daha yoruma kalıyor. Ama onun için, ve bir hale daha değerlendirmeni Matrixir, ben de de size sorulara problemi verir. Bu devletin sağlığı maalesef, tüm tüm tüm tüm şehrini cheep alıyor, yemeğe ve hale dikimi, yorumalooking efsane olan bir şehrin istikleti ve ışığı, Yeti karşıycard Kinlesiyors fighting employees like that being that motivated an up understanding that's the first that to having consumers to be that bought and I say this because in our context those employ ygue yz 4B seeing the consumers day after day. Their friends with them it's at your office can chain. It's at your school can team. If the have a relationship, if they believe in sustainable diets, food waste, this is the first, then there are credible source to bring that message. And then, it's not just asking a site manager to put up some posters, we'll never get that level of intrinsic motivation through those kind of interventions, so I think first engaging employees and getting this level of buy in and belief, is the first step. ve da tavuklarına ayarlanmanızdan bizli olacağımız sorumluluklarımızı biliyoruz, başıtlardır, velarationi, ötülere fairancılık ekranıla Cheryl Bloch, ve bu bir oyuncu, devrim halinde doğum günü, orada katalなんだ ve crewam, birıp, her şeyi yapan, her şeyi yapan, her şeyi yapan, her şeyi yapan, her şeyi yapan, her şeyi yapan, Bu yüzden bu tarz konferansı ve tüm sektörleri ve bu tarz programlarına sahip ediyoruz. Bu sektörlerle ilgili bu tarz konferansı ve tüm sektörleri ve bu tarz programlarına sahip ediyoruz. Bu tarz programlarına sahip ediyoruz. Bu tarz programlara sahip ediyoruz. Bir şey söyleyebilir miyim mi? Orada birisi var mı? Orada birisi var mı? Buradan bahsediyorsanız, Kopa Kocega'nın, farmer kooperatörlerinden bahsediyorsanız, bu konuda daha yoruldu. Fırsızlığınızı, ...other supply chain actors who might be left behind. ...when we are moving for to a direct supply chain from farmer to consumer. Does anybody here online on the panel, or on the platform... ...if you want to be a consumer, you can buy a chain on the platform. We will ask the question if you're opened to an artist. online or on the panel want to say something about that. I think that it's a long way before all consumers get to source their project directly, their food directly from producers. So this question we have time to prepare concrete and pragmatical answer. Ve bence bu da çok iyi bir sistemle birbirine gittik. Bu yüzden birbirine gittik. Birbirine gittik. Bence daha sessiz ve sessiz bir şok olabilecek bir yolumuz var. Bu yüzden bu bir türlü cocoa yemeği, yüzde varlıklarla yetişeceğimizle bir şey havelle hat reinventine alıyoruz. Çok hoş bir şansım. Gayet çekmekten Iğrenç'e Feng'i harcayại ve tüm hizmet vermiştir. Fakat tüm awake'e bir şey saysın. Gerçekten fica bir anda, tüm dünya ve tüm üye şeyleri, tüm üyelerden daha çok da geniş bir bir şey. Arkadaşlar, sebebinde bilet ve ahiret büyük bir şey isteniyorlar. Bu da bacteria massajları yerine alışverişli olup, eğer de chip oğluma gerçekleştirmelerinden, !! Bir de etkileşmenin en duygulukelisinden, ilerlemiş olanı görmedikleri için, bir yer de architectörler etkiliyordu. Aslında bu bir yerde, bir yer de etkileşmek için, bir yer de etkiler için, tunnelsikliği ve ve fahkeyi etkiliği, ve bereketin çizilirleri, bu da악lıyız. Şimdi, şarkı söylemeni anlatmamak için bir slackif sorunu okumalı. Tedjikistan'ın müsaade etrafı et celebrationi ve en daik clarifiedir hala. e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e e stateostan sümit atı propozal nel monatı toputlu o sıcaklık the I can see yes ve tecikler de deyip, tecikler ünlü ile deyip, deyip, deyip. Tamam, sonra ben de konumluyum, herifin birkaç sene, final riya yapıcının, oturma onları, bir gün bu gün, bir gün daha, başkalarında, her zaman daha, ama, herhangi bir şey, maybe you did not have a chance to add something, please let me know. Everybody is eager for the cocktail reception. There is just one word on the global philosophy of food loss and waste reduction. It is always a way to reach more sustainable food system. food can be a good healthy. So when we are into the field sometimes we tend to forget because we specialize on a specific issue. To forget that reducing food waste. It's a way to get this quality food that we all want. And to get this system of food systems. Ben de çok çok soyuna vortex etmeye çalıştığımda, Bir şey söyleyeyim mi? Fırtın içerisinde tüm bu kadar iyi bir sürü tüm eşitten, bu da bana da tüm eşitten närizlerine geliyor. Yani bu tüm eşitten bu kadar iyi bir şey, çok tüm eşitten tüm eşitten tüm eşitten, tüm eşitten tüm eşitten tüm şehrimi ve ruhun crena ve eşitten tüm eşitten,rio bölgesinin vatandaşı. İtalya'dan bu hala bu haladeatheden yukarıdır. Ben de bir поставim yapacağım. Her the first one being to please consider the food waste hierarchy as a central system in any food waste legislative strategy being being considered. Basically making prevention of food waste ve yukarıda ürünü destekleyen hayal ürünleri ve yukarıda... ve yukarıda uzak hoveringa ve yukarıda sınav spoonful yaparak... şaka ve ensemble alakası, ve şakasız şakasız kısımlara d包ara getirilebilir. Bu tämä bir bana verici birricali. İrmantıda bulunan bir虛em değil, Jessie, ayakta sonuna gelowych insanlar kustusuyla izleyip sufferedikten sonra trouversek, şımarık bir mucize, golutely bir mucize. Merhaba. tớionuasi, mazgulatuvar, mazgulatı, mazgulatı, mazgulatı, kağıt, isim, mazgulatı ve mazgulatı. Sağ ol. Zeynep'imiz, müziğiniz için müziği soruyoruz. Türkiye'nin Graf stilüre, mazgule ve mazgule, mazgule. Bu sabırsızlık hikaye olarak bir şeyler alışveriş ne istersiz. Danone tanıyacağını bemzikle mi yıkardı? Anamın re изini yıkmazdım. Anamın renk oturulduğunu söyledim. Bu sorusunda seferinizle ilaç crunchy ve güzelsin. O yıka olarak zaten çılgınca, ve bu derece yıkmadan sonra, Bu yüzden çok iyi bir mekanizma başlıyoruz. Yani her zaman bir şey... Yani her zaman mekanizma başlıyoruz, bir sürü sağlık, bir sürü kaliteli bir sürü daha önce. Bu yüzden ben bunu görüyorum ve bu yüzden çok iyi bir mekanizma başlıyoruz. Ve böyle bir şekilde başlıyoruz, çok iyi bir mekanizma başlıyoruz. Böyle bir mekanizma başlıyoruz, diğer üniversitelerin içine başlıyoruz. Bu yüzden bu mekanizma başlıyoruz. İki gün önce, planlar ve perspektiflerle ilgileniyorlar. Ve o zamanı çeşitli olacak. Büyük bir şey daha than in the agenda. Çünkü bu konferensizle ilgilenmek istiyorsanız, bütün siz, birisi burda, birisi online, planlar, aktör planlar, steel are in ing ing ing sabah ic t ve bu konferensizle tanrıya apologized conven Meow mesajı daha Tiğitlikli forehead tiro bir o mesajı şimdi bu masaj和biyeler, Kriminal Tsaristin M現in köyde Bethany'e şuin her videoların en çok ne kadar büyük bir hesaç yapmamı Pengal Pickets videolarına ve tabaka bir daha ?" Herkese Bu, bu, her herkese Herkese her herkese her herkese her herkese her herkese her herkese her herkese her herkese her her gems her herkese her herkese her herkese her herkese her herkese her herkese her herkese her herkese Çeyim. 2. For the section plan. What are the opportunities and what are the problems that you face or that you foresee in order to implement this plan? And then 3. What support or collaboration do you need or seek from the safe food community, from the other people here and broader who work on food doesn't waste? And then non-financial support please, because we all need money but that is something we cannot provide in the context of this conference. We like to hear if you want to implement an action to reduce food loss and waste, what support do you need from other people in the food system, the legislator, the farm or cooperatives, the wholesale markets or anybody. The food banks or the, you name it, the researchers. So if you can note down these questions and you can respond in Slack or you can send us an email or you can put it tomorrow in the Zoom question and answer chat box. Anyway, let it get to us and then in the course of the day tomorrow we make a selection. And we are going to ask you if you could present your plan during the last session and we probably can have some further talking questions and discussion about it. Maybe we can select 4 or 5 people who submitted. I'm sure that more than 100 people are going to submit something so we have to make a very strict selection in this respect also. Okay, and then now I would like to give back to Ruchen for the closure of the first day of this conference. Thank you Robert for the privilege. Honorable delegates, distinguished guests, ladies and gentlemen, our panelists, our moderator and of course our online panelists and people who stayed with us until this time. We would like to extend gratitude. The day has been packed with very dense information, ideas and food for thought this time. So your enthusiasm made the day a success and I would like to invite you all to join us in a cocktail reception in the foyer of this building from 7 o'clock onwards. So in half an hour it's just the foyer next to this meeting room. So the day one of this conference is now over and we look forward to seeing you again tomorrow in the same time, in the same meeting room and see you all tomorrow. Have a nice evening. Thank you.