Programme & Präsentationen

8:00 a.m. to 9:00 a.m.
Registration and welcome coffee

9:00 a.m.
Welcome and opening addresses
Pascal Gréverath, Head of Environmental Sustainability, Nestlé [Download presentation]
Marcela Villarreal, Director, Office for Partnerships, Advocacy and Capacity Development in the Food and Agriculture Organization of the UN (FAO)
Werner M. Dornscheidt, President and CEO, Messe Düsseldorf

9:30 a.m.
Key note address
The imperative need for multi-stakeholder to reduce food losses and waste in the context of sustainable food systems – Gerda Verburg, Permanent Representative of the Netherlands to FAO/IFAD, WFP and former Minister of Agriculture, Nature and Food Quality of the Netherlands

10:00 a.m.
Session 1: SAVE FOOD – Public private sector collaborations

Review of SAVE FOOD and related FAO initiatives – Robert van Otterdijk, SAVE FOOD Project Coordinator, FAO [Download presentation]

UNEP “Think Eat Save” guidelines and synergies with SAVE FOOD – James Lomax, Food Programme Officer in UNEP’s Division of Trade, Industry and Economics [Download presentation]

Coffee and networking break – Invitation to add ideas/comments to the Idea Wall
The mango project in Kenya: Reduction of food loss across the value chain. How a market based approach is creating benefits to suppliers, farmers, processors and consumers. Showing that multi-party collaboration can reduce Mango losses and build a sustainable business while doing so – Marc-Peter Zander, Partner & CEO, XCOM Africa GmbH [Download presentation]

Improved Food Packaging for SMAEs in Developing Regions
- Improving food packaging for Small and Medium Agro-Enterprises in Sub-Saharan Africa – Stefano Cataudella, Member of the Board of Directors, IMA S.p.A [Download presentation]
- Proposals for a Center Focused on Appropriate Food Packaging Development –Alberto Vacchi, IMA Chairman [Download presentation]

Mainstreaming Food Loss Reduction Initiatives for Smallholders in Food-Deficit Areas
- FAO/IFAD/WFP joint project funded by Swiss government – Mireille Totobesola-Barbier, Project Leader, FAO  [Download presentation]
- Business models for improved postharvest management – Philippe Monteil, Thematic Advisor, Swiss Agency for Development and Cooperation [Download presentation]

The Role of Packaging in reducing food waste and ensuring resource efficient food consumption globally – Stefan Glimm, Executive Director, EAFA und FPE [Download presentation]

12:00 noon
Lunch buffet (in the open area) – Invitation to add ideas/ comments to the Idea Wall

1:00 p.m.
Nestlé path towards zero food wastage – Hélène Lanctuit, Sustainability and novel packaging senior specialist, Nestlé [Download presentation]

Making food safe and available in emerging markets – Products and Projects – Tetra Pak – Hemant Krashak, Product Director, Tetra Pak [Download presentation]

Surplus food distribution with the GFN – Jeff Klein, President and CEO, The Global FoodBanking Network [Download presentation]

Coffee and networking break – Invitation to add ideas/comments to the Idea Wall

BON et Bien – A new social business to support local employment and combat food waste – François Tasmowski, Corporate Social Responsibility & Communications Director, McCain Foods Continental Europe [Download presentation]

Initiatives to reduce food waste by E.Leclerc, a big European retailer chain – Thomas Pocher, independent store owner, member of the E.Leclerc organization in northern France

Startups using surplus food in Europe – Michael Minch Dixon, Co-founder of Snact and founding member of the European Food Surplus Entrepreneurs Network [Download presentation]

Panel discussion: Nestlé, Tetra Pak, McCain, E.Leclerc, GFN, Snact
“Learnings, ideas and opportunities to further reduce food waste in the supply chain. What do the projects look like?”– Moderated by Eamonn Bates

3:45 p.m.
Session 3: Future project opportunities for SAVE FOOD and final words

Summary of the ideas and opportunities from the morning and afternoon sessions – Richard Clemens, Managing Director, VDMA

Final words: Anne Roulin, Head of Nutrition, Health & Wellness and Sustainability in R& D, Nestlé

4:00 p.m.
Thank you apero