Webinar | Reducing food waste in the healthcare sector and beyond
Webinar | Reducing food waste in healthcare and beyond
Producing food consumes a great quantity of varied resources and produces greenhouse gas emissions; therefore (for the sake of the environment), food waste should be prevented and reduced.
In this webinar, we presented Germany’s current approach to preventing food waste. Barbara FRIEDRICH from the German Environment Agency (UBA) spoke about the German Waste Prevention Programme and UBA's food waste prevention activities, for example, the agency’s guidelines that show how preventing food waste and making good use of leftovers can work in the catering sector.
From a national experience the webinar also presented a practical project carried out by the organisation FOODWIN with the Hospitals of Bruges, in Belgium, with the support of the City of Bruges. The project is being carried out by the organisation FoodWIN with the support of the City of Bruges. Jasmien WILDEMEERSCH presented the first results of measuring food waste in the healthcare sector in Flanders.
Finally, Thomas LUTTIKHOLD from the organisation Wastewatchers in the Netherlands elaborated on the implications of food waste, providing specific recommendations on how to go about measuring and reducing food waste and showcasing best practices in the Netherlands and beyond.
The webinar is aimed at catering managers, policy makers, and healthcare facility managers who are interested in practical steps towards food waste prevention and reduction in the healthcare sector and beyond.
Webinar recording
Speakers and presentations
Barbara Friedrich – German Environment Agency (UBA)
Barbara FRIEDRICH is Legal Officer for Environmental Law at the German Environment Agency with a focus on Waste Law and the Waste Shipment Regulation (WSR). Barbara is Legal Advisor on enforcement issues of WSR to the Focal Point of the Basel Convention. Barbara has been Scientific Assistant at the Chair of State, Administrative, and Environmental Law at the Brandenburg Technical University Cottbus.
- Germany’s current approach to preventing food waste
Jasmien Wildemeersch - Food Waste Innovation Network (FoodWIN)
Jasmien WILDEMEERSCH is co-director at FoodWIN and the organisation's expert on food waste in healthcare and catering. Jasmien holds a PhD in Bioscience Engineering at Ghent University. As well as an author of multiple scientific publications, Jasmien is a practical and structural event organiser and communicator; she has organised several scientific conferences and events, including the Food Waste Awards. This combination of activities and work experience illustrates her polyvalence.
- Food waste in healthcare: Case study in Bruges
Thomas Luttikhold - Wastewatchers
Thomas LUTTIKHOLD is a sustainable entrepreneur with 10 years of experience in the hospitality sector, he holds a Bachelor's degree in Business Economics from the HAN Nijmegen. Thomas has critically examined the problem of food waste; his ideas to reduce food waste in practice led to the foundation of his own business in 2013 - Wastewatchers, Through the business (among other things), Thomas works on the development of a software program aimed at reducing food waste. Thomas was recently named a winner of the REFRESH Food Waste Solutions Awards. This award recognises Wastewatcher’s software project and Thomas’ work to raise awareness about food waste through speaking to students, the catering industry, environmental activists, and policy makers.
