Yesterday, November 25, the Technical Workshop titled “Challenges in Evaluating the Sustainability of Food Waste Prevention and Reduction Actions” took place at ESIC Valencia. The event, part of the dissemination activities for the ToNoWaste project (WP2 and WP3), proved highly successful, both in terms of participation and the quality of the content presented.
The hybrid-format workshop attracted professionals from companies spanning the entire food supply chain, alongside university faculty and master’s students.
Workshop Highlights
The workshop was divided into two main sessions, featuring structured presentations and interactive discussions:
Part I – Led by SoGReS-MF Team (UJI), presented by Idoya Ferrero, WP2 Coordinator:
- Identification of Effective Actions: Key strategies for reducing food waste and addressing its root causes.
- Operationalizing Sustainability: An introduction to the tools developed by the project to evaluate the sustainability of food waste actions.
- Environmental and Social Impacts: Insights into the use of the European Environmental Footprint methodology to measure impacts.
Part II – Presented by the University of Deusto, led by Ainhoa Alonso (WP3 Coordinator) and Manuel Amador:
- Introduction to the ToNoWaste Platform: A demonstration of its application through real-world case studies.
- Interactive Q&A Session: Open dialogue addressing participants’ questions.
- Exchange of Ideas: Collaborative discussions highlighting potential innovations and opportunities.
A Collaborative and Enriching Experience
The event fostered meaningful exchanges among participants, blending academic insights with practical applications. Attendees gained hands-on experience evaluating sustainability frameworks and exploring the functionality of the ToNoWaste ICT tools.
The workshop concluded with a collective understanding of the importance of integrating sustainability criteria into decision-making processes and the potential for ToNoWaste tools to drive innovation in the food system.
This event underscores the commitment of the ToNoWaste project to advancing sustainable practices in food waste prevention and reduction.