The ToNoWaste project invites professionals and stakeholders to participate in the workshop titled “Challenges in Evaluating the Sustainability of Food Waste Prevention and Reduction Actions,” which will take place on November 11, from 17:00 to 20:00, at Avenida Blasco Ibáñez, 55, Valencia.
This event, co-organized by ESIC, will count with the participation of Maria Jesús Muñoz Torres, coordinator of TONOWASTE project, and will feature contributions from ToNoWaste project experts Idoya Ferrero (WP2) and Ainhoa Alfonso (WP3), who will share key insights on integrating sustainability into strategies for reducing food waste.
Workshop Objectives:
The goal is to equip participants with knowledge on applying the ToNoWaste sustainability assessment framework for food waste prevention and reduction solutions, as well as contributing to the development of ICT tools that facilitate the evaluation process and improve data-driven decision-making for greater sustainability in the food system.
Key Topics:
- Contextualization of Food Waste:
- Basic concepts, challenges, and solutions.
- Prevention and reduction actions.
- Sustainability Assessment:
- Overview of the science-based sustainability assessment framework proposed by the ToNoWaste project.
- Introduction to impact assessment methodologies such as Environmental Footprint 3.1 and Social Life Cycle Analysis (Social Hotspots Database).
- Practical Application:
- Hands-on evaluation of the sustainability of food waste prevention/reduction actions.
- Introduction to ToNoWaste ICT tools through case studies.
- Interactive Activities:
- Analysis of the potential of ToNoWaste ICT tools in decision-making by incorporating sustainability criteria.
- Identifying business model opportunities for leveraging ToNoWaste ICT tools.
Registration:
Interested participants can register until Thursday, November 7.
For further information, please contact tonowaste@uji.es.
