Ciclo di Webinar: EAT-Circular - Save it for Good!

(Questa pagina è disponibile anche in italiano.)

The EAT Circular project offers a series of series of seminars focusing on ways to reduce our “food print” and, that is, the amount of waste we generate in the agri-food chain, with particular reference to the food service sector.

Topics covered include good practices, methods and techniques to measure and contain waste, experiences in recovery surpluses, policy documents and green procurement.

Webinars are conducted by industry experts from industry, academy and non-profit sector. Each webinar is self-contained; it is therefore possible to participate in one or more interventions. During the events you will have the opportunity to interact with the speakers.

The webinars will be held in Italian, in video streaming. The first edition of the webinars (all webinars in September and October 2020) is free to attend.

Sustainability and circular economy for food systems
15/09/2020 15:00 - 16:00

Circular economy in the food sector: challenges, tools, and approaches. Becoming more circular in the food services sector.

Circular bioeconomy, challenges and trends for the agrifood chain
17/09/2020 15:00 - 16:00

The agri-food chain and the food systems. Trends in the agri-food chain. Consumers’ behaviors. Improving the food chain.

The Food Double Pyramid
22/09/2020 15:00 - 16:00

Food quality for health, food security and nutrition, food and environment. The food pyramids

Food waste in food services: where it can be generated and how it can be reduced. Tools and techniques for measuring and managing waste and losses
24/09/2020 15:00 - 16:00

Food losses, food waste, and the elusive characterization of what food-waste is. Tools and techniques for measuring food waste. Instruments and tools for food loss and waste management.

Valorization of food waste: from the plate to the land
30/09/2020 15:00 - 16:00

Recycling food. Driving valorization choices. Food waste for new materials, fertilizers, animal consumption.

Valorization of food waste: new energy from the plate
01/10/2020 15:00 - 16:00

Food waste management techniques. PAYT as a strategy to promote virtuous behaviors, Energy from waste.

Food Donations: from issue to resource. The situation in Europe and Italy
06/10/2020 15:00 - 16:00

Food donations and the role of food banks in preventing food waste and promoting a fairer distribution of food. Best practices (normative, methodological, technical).

Food Donations: from issue to resource. Best practices
13/10/2020 15:00 - 16:00

"Recovery from food services, canteens and the field: case studies."

Case studies and best practices from Providers (Slot 1)
15/10/2020 15:00 - 16:00

Some of the best practices put in place by providers of food services.

Initiatives and changes in food services during Covid-19
20/10/2020 15:00 - 16:00

The best practices implemented for the management of the Covid-19 emergency. The experience of Risto3 and the Municipality of Fidenza.

Environmental sustainability strategies: the experience of the Sardinia Region
22/10/2020 15:00 - 16:00

Green public procurement as an opportunity for public administrations.

Green Procurement: local actions for global changes
27/10/2020 15:00 - 16:00

Procurement in the catering sector has seen recent reforms. These changes focus on improving and promoting systems that protect quality labels (names of quality agricultural and food products) and take into account environmental, social and innovation-based criteria in the award of public sector contracts to buyers and suppliers.

A tool for mapping circular economy strategies
29/10/2020 15:00 - 16:00

The event will be divided into two parts: initially a tool will be presented to discuss and propose solutions for reducing waste; during the second part the partecipants will be able to give their contributions.