Working together to achieve SDG 12.3

International Meeting organized by European Food Banks Federation in collaboration with Fondazione Banco Alimentare Onlus
under the patronage of Alleanza Italiana per lo Sviluppo Sostenibile

FAO, Sheikh Zayed Centre, Rome – 15 May 2019

Concrete actions preventing food waste

SDG target 12.3: By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.
In the framework of the Sustainable Development Goals, specifically the SDG target 12.3, the traditional FEBA Annual Convention was introduced by an International Meeting open to public.

It was a concrete opportunity to take stock of food waste prevention initiatives that have been implemented by aggregating the results obtained in the different countries. In the evening, a celebration of the 30th anniversary of Fondazione Banco Alimentare Onlus took place.

FEBA wants to play a key role in the challenges ahead, focusing not only on each one of the issues individually but also on how they inter-relate, and how they affect and are affected by each other.

Jacques Vandenschrik
President, European Food Banks Federation


Alessandro Perego

Alessandro Perego is a full Professor of Logistics and Supply Chain Management at Politecnico di Milano. Head of the Department of Management, Economics and Industrial Engineering. Member of Politecnico di Milano Senate. Founder and Scientific Director of the Digital Innovation Observatories. Member of the Board of Directors of MIP Graduate Business School. Director of the RFId Solution Center. Member of the Board of Directors of Fondazione Banco Alimentare.

The virtuous cycle of food: practices to transform food waste into value

Given a clear and common definition of surplus food and food waste, the presentation will firstly address the necessity of adopting a standard methodology for measuring and monitoring food waste at national and international level, illustrating the multiple efforts that have been done so far in this direction and suggesting future perspectives, with special regard to the agri-food supply chain.            
Furthermore, the presentation will focus on how supply chain companies – and the food system as a whole –is working to address this challenge, putting into practice the various options of surplus food prevention and management outlined by the Food Waste Hierarchy (FWH).  
On one hand, the single agri-food company can strive to activate all possible options of the FWH, given priority to the first layers of the Hierarchy (i.e. prevention and redistribution for human consumption) and then progressively move towards the lower levels, maximizing the economic, social and environmental value generated by the valorisation of surplus food. In this case the company adopts an “internal” circular approach, which implies the efficient use of productive resources, the optimization of processes, the coordination among functions and the analysis of costs and benefits of the alternative actions.           
On the other hand, for each level of the FWH a wide range of different possible solutions emerges, whose implementation requires collaborative efforts along the supply chain and a systemic approach to ensure scalability. This creates a fertile field for the growth of innovations (of product, service, technology and business model) developed by young companies or startups as well as opportunities for partnerships between supply chain companies, startups and no-profit organizations, capable of bringing new competences and resources for the recovery of surplus food, generating value for the whole system.

Jamie Morrison

Jamie Morrison is Director and Strategic Programme Leader of the Food and Agriculture Organization’s Food Systems Programme. He has more than 25 years of experience in the provision of research, capacity development and technical assistance in relation to the impact of trade and economic policy reform on food security.

He was lead author of the FAO’s State of Agricultural Commodity Markets on the theme of trade and food security, is the editor of several books, and author of many peer-reviewed journal articles and book chapters.

Prior to joining FAO in 2004, Jamie was Senior Lecturer in Agricultural Economics at Imperial College London. He holds a Ph.D. in Agricultural Economics from the University of London, having previously gained a BSc. in Agricultural Sciences from Massey University, New Zealand and MSc. in Agricultural Development Economics from Wye College, University of London.

Strategic actions to prevent food waste: a food systems perspective 

The presentation will address the imperative of adopting a food systems approach to facilitate the identification of solutions to the prevalence of food waste solutions which are based on holistic analyses that identify, prioritize and address critical constraints and trade-offs, and which are implemented through the coordinated efforts of a diverse set of actors. 

Taking a systems perspective allows for a more strategic approach to addressing food system outcomes such as food waste in the context of the multiple and complex challenges and opportunities facing countries when guiding food system development.  The presentation will illustrate the complexity of these systems and then propose a way of thinking through this complexity. This will allow the identification of potential interventions at different points along the food value chain, their prioritization, and importantly the design of improved partnership and coordination strategies for systematically addressing food waste.  In informing the prioritization of actions, a hierarchy will be introduced to identify the most preferable options in different contexts. The presentation will conclude by considering the challenges to adopting a more systemic approach to the prevention of food waste. 


Claire Babineaux-Fontenot

Claire Babineaux-Fontenot is CEO of Feeding America. Prior, she was E.V.P. and global treasurer at Walmart, partner-in-charge of the Baton Rouge office and tax practice leader for Adams and Reese LLP, dispute resolution practice leader for the southwest region at PwC, and assistant secretary for the Office of Legal Affairs for the State of Louisiana.

Claire has served on boards such as Court Appointed Special Advocates for Children, Thurgood Marshall College Fund, National Urban League and National Association of Black Accountants.

She holds a Master of Laws in Taxation from Southern Methodist University.

Enabling Real-Time Food Donations to Reduce Waste with MealConnect

MealConnect is an efficient donation solution that identifies new sources of food donations and makes it easy for donors with excess food to connect to Feeding America member food banks and their frontline charity organizations—in real-time.

Jacques Bailet

Jacques Bailet is the President of the Fédération Française des Banques Alimentaires. After being graduated in HEC, Jacques Bailet continued his career in the public and private sectors, including the Banque Française du Commerce Extérieur (BFCE), and the Direction du Trésor (Minister of economy & finance).

He was then appointed President & CEO of the Société Centrale d’Equipement du Territoire (SCET), a subsidiary of the Caisse des Dépôts Group , and finally headed the public/private partnership sector at ICADE group before being appointed deputy general manager of ICADE group.

He then joined the private sector as president of Medica during 14 years.

The project between French Food Banks & Costa Croisieres: a concrete example of the fight against food waste

In 2018, The French Food Banks and Costa Croisières launched an action together in order to collect surplus food from the boats of the companies for the Food Banks and their charities. The surplus food donation initiative is a first for global shipping which started in Italy and was developed in France in May 2018 in Marseille, and was extended to Guadeloupe and Martinique in December 2018. In each case, the Food Bank collects the surplus food – “ready to eat” products – for the charities partners of the Food Bank.

Luca Bolognesi

After his academic journey, which started with a Bachelor of Science in Business & Finance in the UK and with an International Management Master at ESADE Business school, Luca Bolognesi undertakes his first entrepreneurial experience in Berlin founding a tech start-up that focused on geo-located services for smartphones. After a year he moved to Geneva, where he started his 6-year professional journey in Procter & Gamble, taking at first the role of financial analyst for the whole EMEA region (2,5 years) and moving up onto the role of Brand Manager for the Swiffer Brand in Europe /3,5 years).

Bella Dentro

Bella Dentro buys directly from farmers the imperfect produce that would go to waste. Bella Dentro tells the story of this produce through a holistic communication effort in order to increase awareness on how natural these  imperfections are and on how they have nothing to do with the quality and
flavor of fresh products.
Our customized Truck roams the streets of Milano selling fruit and vegetables to families, restaurants, companies (fruit baskets) and food labs. Early results: during our first pilot, which has been running for 12 months now, we managed to save over 26 tons of fresh fruit and veg, generating over 14,000€ of incremental income for farmers.

Federica Calcagno

Born and raised in Novara, once I graduated from Università degli Studi di Milano in Science and Food technology, I am currently employed in the position of Quality Manager at Fontaneto srl, a position I have held for 18 years. I am still very proud to be working for this successful and expanding company which
champions strong ethical values. One of my responsibilities as a Food Technologist is to liaise with management and clients across Italy and Europe developing and promoting products that reduce food waste.

The Fontaneto srl method for reducing food waste in production

Reducing food loss and unnecessary waste is one of Fontaneto’s most important commitments. To achieve this, we have implemented the following strategies: careful selection of raw materials, accurate production planning, thorough employees training, application waste management indicators, 
LEAN /SMED production guidelines. The evaluation of data produced by these indicators allows us to optimise our production while minimising the setup time. Using Karg Thompson algorithm we are able to minimise the waiting time

between batches and avoid excess stock, resulting in much improved efficiency.

Marta Castrica

Marta Castrica was born on the 20st of July 1990 in Rome, Italy. After finishing her bachelor’s degree in Animal Production Sciences at Università degli Studi di Perugia (Italy), she graduated in Veterinary Biotechnology Sciences (Master’s degree) at Università degli Studi di Milano (Italy), with a thesis focused on the hygienic aspect in relation to the italian food recovery system. In 2015 she started her PhD program in Veterinary and Animal Science (Università degli Studi di Milano). During the PhD years she has focused the attention on Innovative Food Waste Reduction and Reuse Strategies. Driven by the desire to find an innovative and sustainable personal solution to the problem of food waste, she spent a period in Santa Clara (CA) at Sustainable Alternative Enterprises (SAFE) to investigate cutting-edge technologies able to provide a value to the food waste. In February 2019 she completed her PhD programs with the thesis entitled: “How to Transform Food Waste into a Resource” where is collected its major scientific publications. At the same time (February 2019), she co-founded (assuming the role of chief executive officer) the Innovative and Benefit Start-Up Feed from Food s.r.l (spin-off with the support of Università degli Studi di Milano). At present, she is in charge for the management of Feed from Food s.r.l (SB) with the support of other partners and for research activities in the scientific disciplinary sector: Inspection of food of Animal Origin (VET/04) with the role of postdoctoral research at the Department of Health, Animal Science and Food Safety “Carlo Cantoni” (VESPA).

A concrete solution: Feed from Food

Feed from Food is an Innovative and Benefit start up (spin-off with the support of Università degli Studi di Milano). The mission is to make sure that the food surplus can be reintegrated into the production cycle before it becomes waste, enhancing it in the food chain of the pet food. Feed from Food represents
today, thanks to the technology developed and to the produced output, a new and concrete solution able to prevent food waste in line with the Sustainable Development Goals target 12.3 on food loss and waste. Feed from Food consist of an innovative system and technology able to collect food surplus and waste
generated by the food supply chain through a safe and controlled procedures. The output coming from the new technology, developed with the industrial partner Norwegian: Waister S.r.l, is transformed into a final product with high nutritional quality and in accordance with food and feed safety aspects required by the EU legal framework.

Tiziana Ciampolini

Tiziana Ciampolini is an Expert in innovation processes for poverty reduction in Italy and abroad. Member of the Caritas Europe task force on Social Innovation e Social Economy. Former director of the Observatory on Poverty and Resources of the diocesan Caritas of Turin; CEO of S-NODI, development agency for social innovation against poverty. Graduated in Pedagogy and Social Psychology, with a focus on organizational development, adult training, social project management and qualitative social research. Author of many papers on innovation in welfare policies.

“fa bene”, a community activation practice that works for the reduction of inequalities

Starting from the donation of fresh food in the local neighborhood markets in favor of impoverished families, different social inclusion processes based on reciprocity are activated: the families give back in favor of their community
through volunteering, thus unlocking their own potential and re-adjust to their life context; social activities are organized where there is no difference between social classes, ethnic groups and role; citizens, associations, local institutions, economic actors animate local process of exchange, circular economy and
civil solidarity, that enables the local community as whole to take care of its fragile members.

Renato Dagostino

Renato Dagostino is 58 years old and works in the Treasury Department of the Ministry of Economy and Finance. After several experiences in the area of financial and insurance brokering, he joins the public administration at the Revenue Agency, where he deals with the interpretation of the fiscal law, especially in the field of VAT and other indirect taxes. In 2007 he moves at the service of the Finance Department of the Ministry, where he carries out studies and analyses aimed to the writing of new legislative regulations in the fiscal area.

Food aid and fight against food waste at the Ministry of Agriculture

The coordination table for food aid and fight against food waste has been established at the Ministry of Agriculture together with the delegates of public entities (Ministries and municipalities), of the whole production chain (farmers, processing industry, commerce, organized distribution, food service) and also of
charity organisations. The coordination table has dealt with the fiscal barriers removal through a specific work group, that has focused on the technical problems to solve, pointing out the most suitable criteria to follow in the view to a legislative amendment.

Karla Feijão

Karla T. Mariano Feijão graduates and specializes in Clinic Nutrition at Universidade Católica de Brasília and has 11+ years of experience within Food Banks, developing a strong background in operationals and in the development of educational actions for its purposes.

She acts as coordinator for Mesa Brazil, a Food Bank program run by Sesc – Serviço Social do Comércio in Brasília – Brazil, which main mission is to respond to social vulnerability needs of the population. Among other tasks, she is responsible for organizing food collection actions, and for the the generation of awareness and retention of donors, by highlighting the importance and benefits of social responsibility for public and private entities. She organizes and runs events, conferences and social actions at a national level, to improve the system and augment the reach of Mesa Brazil mission.

Mesa Brasil SESC – A National network for solidarity against hunger and food waste 

A Brazilian perspective in combating hunger and food waste and its results over the 16 years of Mesa Brasil program implementation throughout the country.

Anne-Laure Gassin

Anne-Laure Gassin joined the European Commission in 2013 where she is supporting the development of policy on food waste prevention. She previously served from 2003 as Director of Communications at the European Food Safety Authority (EFSA) where she developed and implemented EFSA’s risk  communication strategy. Prior to that, she spent more than 15 years with the Kellogg Company, where her last appointment was as European Director with the responsibility for nutrition communications, and scientific and regulatory affairs. She graduated from Harvard University in 1981, where she majored in biology, and was awarded a Masters in medical management and marketing in 1987 from the École Supérieure de Commerce in Paris.

EU actions to facilitate food donation and fight food waste

The EU is committed to be a driving force in the global fight against food loss and waste and to support actors in taking concrete measures to prevent and reduce food waste in their operations and daily lives. When food surplus is generated which is safe and fit for human consumption, the preferred destination is to make it available to people in need. By facilitating food donation, we can ensure that more safe and nutritious food is recovered and redistributed to those who need it most. In 2017, the European Commission adopted EU food donation guidelines in order to clarify how relevant measures laid down in EU legislation
(eg food hygiene, food labelling, VAT…) apply to food donation and help to lift possible barriers. This case study will outline the rationale and process for development of the EU guidelines as well as provide an initial assessment of results obtained.

Federica Lucini

Federica Lucini is the Marketing & Promotion Manager of the Event & Conference Division of Italian Exhibition Group representing Federcongressi & Eventi, the Italian association of public and private companies operating in the sector of conferences, conventions, seminars and events, continuing medical education, incentive and communication (venues, destination management companies, convention bureaus, hotel with meeting facilies, agencies and professional congress organisers, incentive houses, etc.). Federica began her career in the tourism industry in 1985 at the Grand Hotel Villa d’Este in Cernobbio. From 1989 to 1992 she specialized in advertising and public relations at Saati Spa in Appiano Gentile (Como), manufacturers of technical precision fabrics. 1991 marked her move to Rimini, where she worked for an exhibition solutions company for six years before becoming part of the team at the Convention Bureau della Riviera di Romagna. Part of the Rimini Fiera group, the CBRR acts as a destination organisation, managing the promotional and marketing activities of the Palacongressi di Rimini. In November 2016, the company took on the new name of Event & Conference Division of Italian Exhibition Group, a merger between Rimini Fiera and Fiera di Vicenza, and the scope of activity widened to include the management and promotion of Vicenza Convention Centre. From 2011 to 2014, Federica held the position of President of the Italian Committee to the ICCA – International Congress and Convention Association – the global community and knowledge hub for the meetings industry.

Food for Good 

Food for Good is the project for the recovery of surplus food from organized events by Federcongressi&eventi in collaboration with Banco Alimentare and Equoevento. The project is simple, does not require significant effort or costs, and complies with Italy’s Good Samaritan law (Law 155/2003). Through
Banco Alimentare and Equoevento, the Association contacts the heads of catering companies in touch with the non-profit organisation located in the region in which their event is taking place, in order to collect the surplus food at the end of the meals. The recovered food is then delivered to charitable  rganisations (family homes, soup kitchens and refugee centres).

Lisa Moon

Lisa Moon serves as President and Chief Executive Officer of The Global FoodBanking Network since 2015. Previously, Lisa served as Vice President of Global Agriculture and Food at The Chicago Council on Global Affairs, where she spearheaded a project that has become one of the leading global contributors to discussions around hunger and food security. Prior to her experience at The Chicago Council, Lisa worked for the US Department of Defense and the Center for Strategic and International Studies. She is on the community board of the Chicago High School for Agricultural Sciences, a member of the Farm Foundation Round Table, a board member for the Alliance Against Hunger, and is a Term Member of the Council on Foreign Relations.

Agricultural recovery program in Colombia – REAGRO Program

On-farm and post-harvest losses contribute significantly to the global challenge of food loss and waste. The REAGRO program, pioneered by Fundacion SACIAR and the national food banking network in Colombia, ABACO, recovers perfectly edible fruits and vegetables at the farm and post-harvest level and re-directs it to those facing hunger. Now being carried out at many food banks in Colombia, this program is serving as a model for how to increase availability of fruits and vegetables while reducing food waste in other countries with support from The Global FoodBanking Network.

Rosa Rolle

Rosa Rolle is a Senior Enterprise Development Officer at the Food and Agriculture Organization of the United Nations, where she leads a team working on food loss and waste in the Nutrition and Food Systems Division.  Throughout her twenty-three year career at FAO-headquarters and in the field, her work has addressed various dimensions of food loss and waste reduction, and particularly the reduction of post-harvest loss. Her publication record covers both fields. Rosa holds MSc and Ph.D degrees in food science from the Ohio State University, Columbus Ohio, USA.

Food Banks: Their Critical Role in Reducing Food Loss and Waste and in Addressing Hunger and Malnutrition

Our food systems today are under pressure to produce more food to feed growing and rapidly urbanizing populations. At the same time, large quantities of food are lost and wasted at every step of the food supply chain, while an estimated 821 million people across the globe suffer from chronic malnutrition and struggle to gain access to nutrient-rich foods. The important role of food banks in reducing food waste at every step of the supply chain, and in addressing hunger and malnutrition, will be discussed, with examples of business models from countries at different levels of development.

Roberto Scarpari

Roberto Scarpari was born in Rome in 1952. He worked in the tourism sector for more than 10 years traveling across the Mediterranean area. In 1982 he moved to Trento in the north of Italy and started his own business as an insurance agent. Since 2010 he has been working with  Banco Alimentare running the project “Siticibo”. He is married to Laura and father of three sons. When he is not working, Roberto likes reading, running and hiking.

Bring the food to families – SITICIBO

Siticibo in Trentino Alto Adige is born 13 years ago and, from meeting to meeting, ideas came to life becoming projects that became concrete realities day by day. The ideas are many and the projects are ambitious, but the aim is only one: to combat waste on the one hand and poverty on the other. Today we are involved in a common effort to ensure that the recovered food will be always more and to make sure that food will reach the table of those in need bringing dignity and human warmth.

Kristina Tylaitė

Kristina Tylaité is a deputy director in Lithuanian food bank “Maisto bankas”. She started her career in the Food Bank in 2009. Since then she has been responsible for food collection and distribution process, operations’ management, food-raising and relations management with biggest food donors in Lithuania. 

Converting wonky fruits and veggies into cooked/canned/frozen meals

The Lithuanian Food Bank “Maisto bankas” collects and distributes tons of fruits and vegetables. Usually we receive it because, they are overripe, damaged or looking not good enough for the shop shelves. “Maisto bankas” is just the intermediate stop before we distribute all the produce through the social institutions network. So part of those fruits and vegetables are considered as too sensitive for further transportation and distribution to organizations because they would be damaged on the way. So usually it went to animal feed or bio gas production. In November 2018, we installed fruits and vegetables processing kitchen in “Maisto bankas” in Vilnius and started the production of canned meals out of it. That was our way to minimize our waste given to animal feed or bio gas production while producing delicious and nutritious canned dishes which are being distributed to people in need.

Emma Walsh

Emma Walsh is COO of award-winning social enterprise FoodCloud and is leading their international expansion. She studied Civil and Environmental Engineering in University College Cork and loves solving interesting problems. She is passionate about sustainability and food security and represents FoodCloud on the EU Platform for Food Loss and Waste.

FoodCloud, a new method of food rescue

FoodCloud is a social enterprise that connects businesses with surplus food to charities that need food using technology. FoodCloud’s processes and  technology allow very short dated and small quantities of food to be redistributed effectively in local communities. This provides a new method of food rescue that can be adopted globally. To date, FoodCloud has supported the redistribution of over 50million meals in the UK and Ireland.


With the technical support of the Food and Agriculture Organization of the United Nations (FAO)