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Science Slam: Reduction of food losses

Main Stage: Wednesday, 20.03.2024

Reducing food loss – losses occur almost everywhere along the food value chain. The production of food requires many valuable resources and produces greenhouse gases. In addition, the refinement of the food and the subsequent transport require large amounts of energy. For these reasons, it is extremely important to prevent increasingly scarce resources from being lost throughout the value chain. The reduction is on the one hand environmental protection and on the other hand cost saving. The presentations at the Science Slam show what is needed to proceed in order to minimize losses along the food value chain and what ideas and modern technologies exist and can help to prevent these food losses.

1.20-2.20  Moderation
Hendrik Haase, self-employed entrepreneur, Berlin, Germany
 Beauty Mania & Food Waste
Dr. Christiane Barnickel, Food and Agriculture Advisor, Deutsche Umwelthilfe e.V., Berlin, Germany
 Willingness to pay for discolored beef
Dr. Annika Thies, research associate, Thünen Institute for market analysis, Braunschweig, Germany
 Opportunities and challenges for IoT-enabled temperature monitoring in fresh fruit and vegetable supply chains
Anna Lamberty, Digital Innovation, PhD student, Euro Pool System Germany GmbH, Bornheim, Germany
 good poop, good mood  
(Reduction of food losses in primary production and food processing using the example of turkeys)
Corinna Köters, research assistant, Department Oecotrophologie, University of Applied Sciences Niederrhein, Krefeld, Germany
Hendrik Haase, self-employed entrepreneur, Berlin, Germany