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Dubai / WAM
“Zero Waste: Food for Thought†was the topic of a panel discussion organised by the Emirates Environmental Group (EEG), where experts highlighted the importance of sustainable sourcing, production and consumption of food.
The panelists shared unique best practices and challenges within wide-ranging disciplines in promoting sustainability along the food value chain, from farm to fork. As a partner of the 10YFP Sustainable Food Systems Programme of UNEP, EEG hosted the impactful discussion to strengthen the information platform on sustainable food systems for the open conversation and knowledge sharing amongst producers, consumers and other key stakeholders linked to the food industry.
“It is imperative for EEG, as a civil society organisation to facilitate the connection between the food and agriculture sector with science, media and education,” said Habiba Mara’ashi, Chairperson of the EEG and President and CEO of Arabia CSR Network. She added, “Our organisation encourages and supports inclusive multi-stakeholder dialogue to help inform interconnected policy-making towards sustainable food
systems at local, regional and international levels”.
Expert panelists from supermarket retail, hospitality and catering shared their best practices in line with the promotion of sustainable food systems.
Abdul Aziz Al Midfa, Vice Chair of EEG, moderated the discussion wherein significant questions were raised.
Naji Radhi, Waste Management and Treatment Expert in Dubai Municipality, DM, emphasised on priority activities and challenges in the reduction of food loss and organic waste, facing the planet.