Last night, an exceptional event dedicated to the theme of “From Plate to Planet: Fighting food waste” has been hosted at the Embassy of Italy in London. The Ambassador, H.E. Inigo Lambertini, opened a brilliant discussion with a panel of distinguished experts from the United Kingdom and Italy, and the global community gathered to discuss one of the most pressing challenges of our time: the reduction of food waste and the redirection of surplus food to those who need it most.
The Ambassador said, in his opening remarks, each year one-third of all food produced in the world is lost or wasted, and this is not only a staggering waste of resources but it creates pollution, being responsible for up to 10% of greenhouse gas emissions – almost five times more than aviation. Food waste occurs right across the food system, from farm and factories to distribution systems, retail and food service outlets, and of course in our homes.
In the UK alone, more than 10 million tonnes of food are wasted every year, while over 11 million people— including 4 million children—struggle with hunger and food insecurity, Estelle Herszenhorn WRAP said. From farm to table, food waste is pervasive across the entire food system, including agriculture, manufacturing, retail, and households.
Italy, which is also grappling with this crisis, ranks as the highest food-wasting country in Europe, with an estimated 14 million tonnes of food wasted annually. However, Italy has made strides toward addressing the issue, notably through the introduction of the legislations and initiatives, which incentivizes the recovery and redistribution of surplus food said Matteo Vittuari, University of Bologna.
“Food waste is not only an environmental issue; it is a moral issue,” said Luca Ruini from Barilla. “The challenge of food waste is a global one, but it also represents an unprecedented opportunity to reduce emissions, alleviate hunger, and improve resource management. Together, we can develop solutions that benefit both people and the planet.”
“As we confront this global issue, it is essential that we adopt a whole-system approach, one that connects producers, consumers, and policymakers in a unified effort to reduce food waste and fight food insecurity,” said George Wright from FareShare “Collaboration and knowledge sharing are key to creating sustainable, scalable solutions.”
Giancarlo Caldesi, joined the panel bringing the view of the consumers through his restaurant experience (Caldesi): Cooking and eating cultures affect waste and and we need to share knowledge and learn best practices.
The event, organized with the support of the Embassy’s Agrifood Attaché, Gabriella Manfredi, and in collaboration with Maurizio Fazzari from Accademia della Cucina Italiana, focused on raising awareness about the environmental, social, and economic impact of food waste, as well as foster cross-border dialogue and collaboration to exploring actionable solutions to tackle this urgent issue.
