- Días: 9 y 10 de mayo de 2019.
- Lugar: Barcelona. Disseny Hub Barcelona, Plaça de les Glòries Catalanes, 37-38, 08018 Barcelona
- PROGRAMA DE CONFERENCIA FINAL: REFRESH-Conference-Agenda-2019.
May 9, 2019 – Field Trips. Afternoon: field trips and workshops in and around Barcelona
- Food-for-Thought: an Interactive Dialogue over Dinner about Food Sustainability in the City
- Food Waste Reduction at “Mercabarna”, the Mediterranean’s Biggest Food Hub – a Guided Walking Tour
- How to Preserve “Rescued” Fruit and Vegetables – A Hands-on Workshop with Delicious Results
- The Agricultural Park of Gallecs – A Guided Bicycle Tour followed by a Tasting of Local Organic Produce
- Zero Waste Mission – A Hands-on Workshop on how to make Bioplastics from Food Waste
May 10, 2019 – Conference at Disseny Hub Barcelona. Conference Facilitator: Stephanie Wunder, Ecologic Institute, REFRESH Communications Lead
Conference: 9:00 am-6:00 pm, Evening event & chopping disco: 6:00 pm – 10 pm
- 8:30-9:00 Registration and Welcome Coffee
- 9.00-9:25 Welcome. Toine Timmermans, Wageningen Food & Biobased Research, REFRESH Coordinator
- 9:25-9:45 Keynote. What design can do to reduce food waste Ignacio de Juan-Creix, Innovation Director, Plat Institute
- 9:45-09:55 Agenda through the day. Stephanie Wunder, Ecologic Institute
- 9:55-11:15 Establishing national food waste reduction strategies. Lessons learned from building voluntary agreements and a “Framework for Action” against food waste undertaken by REFRESH in Spain, Hungary, Germany, the Netherlands and China.
- Introduction to the process of setting up alliances in different countries, learning from the UK “Courtauld Commitment” David Rogers, WRAP
- Germany: Mirka Stark, PENNY; Anke Niederhaus; BMEL, Ministry for Agriculture (tbc), Patrik Eisenhauer/Nora Brüggemann, CSCP
- Netherlands: George Verberne, Jumbo; Danielle Kretz, Dutch Ministry of Economic Affairs and Climate Policy; Toine Timmermans, Wageningen Food & Biobased Research
- Hungary: Ádám Szepesi, Hungarian Ministry of Agriculture (tbc), Tesco Hungary (tbc); Balász Cseh, Hungarian Food Bank
- Spain: Diana Reinoso, Gastrofira; Raquel Diaz, CREDA-UPC-IRTA; Alfred Vara, Catalan Waste Agency
- China: Si Gao, IVL David Rogers, WRAP, announcing the “REFRESH blueprint for action”, highlighting declarations by countries to test the blueprint
- Questions & Answers
- 11:15-11:45 Refreshments
- 11:45–12:30 Changing consumer behavior Insights and business & policy implications of REFRESH to better understand consumer behavior and policy conclusions Erica van Herpen, Wageningen University Stephanie Wunder, Ecologic Institute
- 12:30-13:30 Lunch
- 13:30-14:50 Parallel session- on specific topics in smaller groups
A) Sharing practical ideas from pilot implementation I – Retail/Wholesale (approx. 60 persons) – discussing projects in smaller working groups:
- JUMBO – George Verberne, REFRESH pilot Netherlands: aisle within a flagship store dedicated to selling products made from recovered surplus food.
- PENNY – Mirka Stark, REFRESH pilot Germany: PENNY apprentice training.
- Milgro – Laurens Groen, Netherlands, presenting a new business model
- Tesco Hungary – (tbc), REFRESH pilot Hungary: “perfectly imperfect”
- Hungarian Food Bank – Katalin Ujhelyi, REFRESH pilot Hungary: Redistribution capacity building through creating new redistribution hub
- Total Produce – (tbc), the peaches and nectarines REFRESH pilot: Provision of fresh fruits
- Food Losses and waste in primary production – peaches and nectarines: Òscar Tolsà i Sala, FCAC and Raquel Diaz Ruiz, CREDA
- “From cash to trash” – Impacts of retail promotions – Arjen van Lin, Tilburg University
B) Sharing practical ideas from pilot implementation II – Out of Home/Catering sector/Consumers (approx. 40 persons) – discussing projects in smaller working groups.
- Gastrofira – Bernat Benito Aracil and Diana Reinoso, REFRESH pilot Spain: Working with an events company to reduce waste at two annual conferences
- XiBei – Chinese Restaurant Chain: Lean practices in the catering business, China
- Anti-food waste in catering guidance project “just like home”; REFRESH pilot Hungary, Balázs Cseh, Hungarian Food Bank
- Doggy bags in out of home catering, pilot study within Dutch REFRESH national platform, Erica van Herpen, Wageningen University
C) Adding value to food waste and food processing streams. Approx. 25 persons; organized by Paul Finglas, Peter Metcalfe– Quadram Institute, Jan Broeze, Wageningen Food & Biobased Research and Karin Östergren RISE
D) REFRESH “Blueprint”: how to start national food waste reduction strategies. Approx. 25 persons; organized by David Rogers & Kate Bygrave, WRAP, Åsa Stenmarck, IVL
- 14.50–15:15 Refreshments
- 15:15-16:15 Adding value to unavoidable food waste: Benefits shown on the case of feeding surplus food to pigs. Showcase results on economic and environmental impacts, challenges, policy needs and opportunities, learnings from the Japanese approach. Prof. Tomoyuki Kawashima, Miyazaki University, Japan; Karen Luyckx, Feedback Global; Jennifer Davis, RISE
- 16:15-17:45 Outlook and needs for action, Panel debate. Panel debate to wrap up policy insights of REFRESH – reflecting food waste policies within circular economy and food systems. Voices from EU policy, business, research and city level.
- 17:45-18:00 Closing words
- 18.00-22.00 Get Together & “REFRESH Disco Chop”. Together we will dance, chop and cook rescued veggies to music, reflect on the impressions of the day and share a delicious meal made from food that would otherwise be wasted. (outside area, organized by Feedback Global and PAA)
Preceding the conference, in the afternoon of 9 May, a selection of field trips and activity will be offered, featuring food waste innovators from business and civil society in the Barcelona area.
1. Food-for-Thought: an Interactive Dialogue over Dinner about Food Sustainability in the City
It’s not everyday you get to sit down and enjoy a delicious vegetarian meal with a guided discussion on food itself! Join us for an open & interactive dialogue over dinner to talk sustainable food and what this term actually means in the urban context. As a seasoned conversation starter on the topic, Mayya Papaya will be your host serving up some serious food-for-thought as she draws inspiration from all sorts of sustainable food examples and experiences in the city of Barcelona and beyond. Come share your impressions as we collectively cook-up an engaging conversation together in preparation for the REFRESH Final Conference! The dinner will start at 7pm at an up’n’coming co-kitchen space run by a young & dynamic couple that are real-life champions for sustainable food and living in all that they do. They will be preparing a 3-course meal using seasonal and sustainably sourced ingredients and biodynamic wine to fuel the occasion.
- Host: Mayya Papaya, Foodisms
- Time: 19:00 – 21:00
- Location: an up’n’coming co-kitchen space in Barcelona
- Price per person: 45€ – including a 3-course dinner and wine
2. Food Waste Reduction at “Mercabarna”, the Mediterranean’s Biggest Food Hub – a Guided Walking Tour
We will take a guided walking tour around the Mediterranean’s biggest food hub. It operates 24 hours a day, housing more than 700 companies, with the aim of guaranteeing the supply of fresh food to over 10 million consumers. Our visit will lead us to the Central Fruit and Vegetable Market, the Food Bank warehouse, which serves as a collection and distribution centre for the excess fresh food donated by the companies, and the “Green Point”, where Marcabarna’s waste is collected and separated. The companies at Mercabarna specialise in the distribution, preparation, importing and exporting of fresh and frozen products, such as fruit, vegetables, fish and meat as well as processed and semi-processed food.
- Host and Location: Mercabarna
- Time: 14:00 – 16:00
- Price per person: 25€ + transportation
3. How to Preserve “Rescued” Fruit and Vegetables – A Hands-on Workshop with Delicious Results
Espigoladors will offer a 2.5 hour afternoon workshop in their kitchen where participants will learn how to preserve rescued seasonal vegetables and/or fruits using professional and traditional methods. We will try two recipes using different ways of preservation. The final products of the workshop can be taken home as a memory (but watch out – not in your hand luggage). Espigoladors is a non-profit organization that fights against food waste in and around Barcelona. They organize harvests of imperfect fruits and vegetables directly from the field and donate to charity. They also produce and sell high quality food products, such as jam, produced from rescued food. In the Espigoladors kitchen, people at risk of exclusion get a chance to re-enter the job market in a participatory, inclusive and sustainable manner.
- Host and Location: Espigoladors
- Time: 15:45 – 18:30
- Price per person: TBD + transportation
4. The Gallecs Agricultural Cooperative – A Guided Bicycle Tour through the Green Lung of Barcelona, followed by a Tasting of Regional Specialties
Gallecs is a rural area located fifteen kilometers north of Barcelona, mostly used for agriculture and forestry. The agriculture has been undergoing a transformation to organic farming. As a ‘green lung’ Gallecs is appreciated by the population in and around the area for cultural and leisure activities. At the field trip we will rent bicycles and cycle through the agricultural area. We will visit the agricultal cooperative, see their activities to recover old varieties, how vegetables are grown to supply local school canteens and visit an organic egg farm and stone mill. The visit will end with a picnic-style food tasting of products from the immediate surrounding, all organic and delicious, including the infamous TOC beer. Gallecs is managed by the Consortium del Parc de l’Espai, which consists of the Government of Catalonia, through the Departments of Territory and Sustainability and of Agriculture, Livestock, Fisheries, Food and the Natural Environment, and the municipalities in the area.
- Host: Consorci de Gallecs
- Time: 16:00 – 19:00
- Location: Gallecs, 15 km north of Barcelona
- Price per person: TBD + transportation