Up the taste, down the waste!

Surprising as it may seem, it’s households that generate more than half of the total food waste (54%) in the EU with 70% of food waste arising at household, food service and retail (Eurostat, 2023). An impressive amount of 131 kg of food waste per inhabitant are generated annually in the EU (Eurostat, 2023), with an associated market value estimated at 132 billion euros.

Did you know that food wastage is responsible for around 6% of total global greenhouse gas emissions which is around three times the global emissions from aviation? 

When talking about reducing food waste from households, proficiency in food management skills, including shopping, cooking, and proper food storage, is crucial. What needs to be done to raise awareness about food waste and preserving skills? What habits need to change? How can everyone get involved and save their own and the planet’s resources? Can tech and artificial intelligence help us?

To make things exciting, Michelin Young Chef Award winning chef Nils Ģēvele will conduct a masterclass on how utilize leftover food to create unique and savoury meals. His cooking will show us easy ways to use up food that might otherwise be thrown away. 

The discussion is part of the project “The Great Taste Zero Waste Manifesto”, focusing out how everyone can help fight food waste and what we can learn from each other. 

Speakers:

Inga Belousa, expert in climate preserving lifestyle, food waste reduction and education for sustainable development, NGO “Green Liberty”

Marta Muižniece, researcher and anthropologist, SIA “Jaunrades laboratorija”

Zanda Šadre, ESG strategy and corporate communications, Rimi Baltic

Elvijs Šalājevs, Portsia.app founder           

Nils Ģēvele, Michelin Young Chef Award winning chef

Moderator: Maija Krastiņa, “Zero Waste Latvija” Communications Lead

Outcomes / results
The food waste reduction (situation, legislature and initiatives) was highlighted as the substantial part of the Circular FoodShift project field and discussed together with experts and different industry and society stakeholders.

Programme Manual Online

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