• Thursday, \ 7, 2019
  • 11:45 - 13:15
  • Memo
  • Ravezzi 1 Room South Hall

Organized by: Ecomondo Scientific Technical Committee and EASME - European Commission                                   


In the EU, around 88 million tonnes of food waste are generated annually with associated costs estimated at 143 billion euros and generating about 8% of Global Greenhouse Gas Emissions.

Wasting food is not only an ethical and economic issue but it also depletes the environment of limited natural resources. By reducing food losses and waste, we support the fight against climate change, we save nutritious food for redistribution to those in need and save money.

All actors in the food chain have a role to play in preventing and reducing food waste, from those who produce and process foods (farmers, food manufacturers and processors) to those who make foods available for consumption (hospitality sector, retailers) and ultimately consumers themselves.

The central goal of EU food safety policy is to protect both human and animal health. We cannot compromise on these standards but, in co-operation with Member States and stakeholders, we are looking for every opportunity to prevent food waste and strengthen sustainability of the food system.

EASME – the European Commission’s Executive Agency for SMEs – is fully committed to this issue supporting initiatives inside their premises and for internal events. On a wider scale, various projects targeting of food waste reduction receive subsides from EIC – SME Instruments, LIFE and Horizon 2020. Food Waste is and will remain one of the core topics within the European Societal Challenges and as so, one of the top priorities for EASME.



11.45-12.00 Update on main policies and EASME support
Marco Rubinato, EASME

12.00–12.15 The Most Advanced Real Time Food Contaminants Detector
Bruno Garavelli, XSpectra

12.15–12.30 Enable treated wastes from the citrus industry to be used in packaging and cosmetic products
Carolina Peñalva, CITRUSPACK

12.30-12.45 Refrigeration control technology to minimise food waste, avoid food poisoning and minimise energy consumption
Ali Miller, KoolZone

12.45-13.00 Innovative green leather production from wine industry waste
Francesco Merlino, Laura Girolomoni, WineLeather

13.00- 13.15 Q&A