IFST members: log in via My IFST, to view the webinar recording, below.
Organised jointly by IFSTs Food Regulatory Group, Midlands Branch and Sustainability Steering Group
This third webinar in the Food Waste series considers the waste/loss occurring at the consumer-facing end of the value chain – the speakers cover retail and hospitality aspects of waste management.
What you will learn about: Waste can occur throughout the supply chain from farm to fork. In the first two webinars of the series, we heard about the legal definitions of waste, how food waste is controlled and what is permitted to be done with it. We also heard about waste on the farm and in the manufacture, so for this webinar, we are moving to the part of the industry that interfaces with the consumer – retail and hospitality. We look forward to hearing from two speakers on the measures that they take or can be taken in the retail and hospitality sectors.
Target Audience: IFST members, non-members, university students, academics, food professionals, food manufacturers, suppliers, retailers.
Chair: Andy Kerridge, FIFST, Vice-chair of Food Safety Group, Chair of IFST Midlands Branch
Andy has more than 25 years of experience in food technology/quality & safety management; working in Europe, Middle East & Africa. His career started in the meat industry and continued in foodservice. He has been involved in the development of issues 4-7 of the BRC Global Food Standard. Since 2012, he now helps companies meet demands of quality, safety & consistency. Andy is also Chair of IFST Midlands Branch.
Speaker: Leah Riley Brown, Sustainability Policy Advisor, British Retail Consortium
Leah is the Sustainability Policy Advisor at the British Retail Consortium and covers topics including deforestation, responsible sourcing, food waste, and more. She has a master’s degree in Food Policy from City, University of London and has worked for the Chartered Institute for Environmental Health and the Sustainable Restaurant Association. She is currently working on progressing the policy agenda for the UN Sustainable Development Goals (SDGs) by utilising the BRC Climate Action Roadmap to get UK retailers to Net Zero by 2040.
Speaker: Eleanor Morris, Sector Specialist Hospitality and Food Service, Wrap
Eleanor is a Guardian of Grub, and has worked for WRAP reducing food waste for the last decade. It takes an enormous amount of time, resources and energy to produce our food. And then our industry wastes a million tonnes of it every year. When this waste goes to landfills it produces greenhouse gases, which in turn causes global temperatures to rise. Eleanor will discuss WRAP’s newest Guardian’s of Grub campaign, aiming to spur businesses into action and reduce annual food waste throughout our industry by 100,000 tonnes by the year 2025.
Live Q&A: Andy Kerridge, Leah Riley Brown and Eleanor Morris.
Watch the video recording here: