GreenCook Launch Event took place in Wageningen on November 17th 2010.

GreenCook Launch Event took place in Wageningen on November 17th 2010.

This transnational event was organised in close co-operation with GreenCook Dutch partners WUR and De Proeftuinen. More than 120 participants coming from all over Europe attended GreenCook Launch Event. It did harmoniously combine a formal session in the morning, with i.e. an exclusive lecture from key note speaker Professor of Food Policy Tim Lang, from City University of London, and a presentation of the Joint Declaration against Food Waste introduced by Dr. Silvia Gaiani from the University of Bologna. A site visit of the consumer research and field laboratory “ Restaurant of the Future “ (www.restaurantvandetoekomst....) was organised in the afternoon with parallel networking sessions available.

Programme of the day

At the Forum

9.00 - 10.00 Registration and coffee

10.00 - 10.15 Welcoming address, by Mr Clemens CORNIELJE, Commissioner of the Queen in Gelderland

10.15 – 10.30 Investing in opportunities : supporting strong and prosperous communities through INTERREG IVB North-West Europe Programme, by Mr Ruut LOUWERS, Programme Director

10.30 – 11.15 Introduction to food and food wastage issues, by Mr Tim LANG, Professor of Food Policy, City University of London

11.15 – 11.30 Coffee break

11.30 – 12.00 GreenCook : aim, partnership, work packages, expected outputs, by Mrs Sophie MARGULIEW, Project Manager

12.00 – 12.45 Four work directions to influence consumption : at home, at the restaurant, in the school canteen, at the supermarket, interviews of selected partners and presentation of sectoral pilot projects

12.45 – 13.15 Questions & answers

At the Restaurant of the Future

13.30 – 14.30 Lunch

14.45 – 16.15 Networking activities (workshops & guided tours)

- 1. Consumers - Reducing environmental impacts of food wastage by connecting consumers and supermarkets (Waste Free 2030)
- 2. Restaurants - Using local food to prevent food wastage
- 3. Retail - Challenges in incentivizing businesses to minimize food wastage
- 4. Canteens – Food wastage avoidance and education
- 5. Catering - Practical approaches in reducing food wastage in catering services
- 6. Monitoring - Measuring food wastage in practice : validating indicators and impact factors
- 7. Guided tour of the Restaurant of the Future

16.15 – 16.30 Closing address, by the Dutch Minister of Agriculture, Nature and Food Quality

16.30 – 17.30 Drinks & Bites

Album photo

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