oday 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.  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 .  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.  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.  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