Webinar | Taking hospital food waste to the next level: From policy to implementation

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One of the aims of HCWH Europe’s work on sustainable and healthy food is to raise awareness about the problem of food waste and the need for healthier and more sustainable food in healthcare. To this end, HCWH Europe is pleased to invite you to this second webinar about how healthcare facilities can prevent and reduce food waste, while saving costs and making a positive impact on the environment and society.

This webinar will be a follow up to our 2016 Food Waste in European Healthcare webinar, where we presented HCWH Europe’s food waste work and two practical experiences from Ireland and Denmark that demonstrated how food waste has been prevented and reduced in healthcare facilities through national and hospital-centred policies, respectively.

In this second webinar, we would like to go a step further and provide an overview of the European policy scenario in relation to food waste, which could facilitate the implementation of food waste prevention and reduction strategies in the healthcare sector.

The move to tackle food waste is gathering momentum at a European policy level, particularly since a food waste target was included in the Sustainable Development Goal 12. In 2015 The European Commission (EC) adopted a proposal for revising the Waste Framework Directive that includes a mandate for the EC Platform on Food Losses and Food Waste to develop a methodology for EU Member States to prevent and reduce food waste.

In addition to the implementation of appropriate policies, the prevention and reduction of food waste can be facilitated by an increase of awareness about the problem and a consequent change in behaviour. Moreover, innovation technologies and innovative methodologies can help minimise food waste.

This webinar will bring together the perspectives of policy makers, healthcare institutions and entrepreneurs to identify and address the challenges to implement sustainable food production and consumption policies at the European, national and local level.

This webinar aims to:

  • Provide an overview of the EU policy process in relation to food waste;
  • Demonstrate how healthcare facilities have gone about reducing food waste in a few years;
  • Explore new tools to facilitate food waste prevention and reduction.

Speakers

Christine Goebel, Researcher - The University of Applied Sciences in Münster and the Institute for Sustainable Nutrition (ISuN)

Christine is a Research Associate at the Institute of Sustainable Nutrition, and a teacher at the Münster University of Applied Science. 

She holds Bachelor and Master’s degree in Science in Nutrition, and has worked as a Consultant and Project Manager at the German Society of Nutrition. Christine is currently pursuing a PhD with on the topic of “ The Emergence of Food Waste in Care Facilities - Causes and Measures to Reduce”. 

and

Thomas Voß, Deputy Commercial Director - Münster and Lengerich Hospital

Thomas has many years of leadership experience in progressive hospitals. He has an expert knowledge of environmental management in hospitals. Münster and Lengerich Hospitals have been validated by the Eco-Management and Audit Scheme (EMAS) since 1999 and have implemented about 140 environmental objectives. The hospitals have used organic and regional food in their catering facilities since 2004.

Since 2013, Thomas’ current focus is on reducing food waste, which started with a successful project with the ISuN. 


Thomas Luttikhold, Founder - Wastewatchers

Thomas is a sustainable entrepreneur. With 10 years of experience in the hospitality sector, and a bachelor's degree in Business Economics at the HAN Nijmegen; Thomas has critically examined at the problem of food waste.

Since 2013, his idea to reduce food waste in practice has resulted in the foundation of his own business "Wastewatchers", through which (among other things) Thomas works on the development of a software program aimed at reducing food waste.

Because of this project, and Thomas’ work to raise awareness about food waste through speaking to students, the catering industry, environmental activists, and policy makers,  he was recently named as one of the winners of the REFRESH Food Waste Solutions awards.


  • TBC, European Commission

Date & Time:

Thursday, 6th July. 16:00 CEST

Duration:

1 hour

Language:

English

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