Commission de coopération environnementale

Événement

Webinaire – La perte et le gaspillage d’aliments : Pourquoi et comment c’est important pour vous

En ligne

31 mars 2021
12 h à 13 h 30 (HNE)

Publique

Les entreprises, les gouvernements et les autres organisations prennent de plus en plus conscience de l’importance de réduire et de prévenir la perte et le gaspillage d’aliments. À l’occasion de la publication de Pourquoi et comment mesurer la perte et le gaspillage d’aliments – Guide pratique et Gaspillage 2.0, nous vous invitons à assister à un débat d’experts où l’on discutera des raisons pour lesquelles cette question est plus pertinente que jamais. Des participants de la chaîne d’approvisionnement alimentaire du Canada, du Mexique et des États-Unis partageront leurs expériences dans la lutte contre la perte et le gaspillage d’aliments et répondront à vos questions. Soyez des nôtres pour cet événement passionnant!

Food Loss and Waste: Why and How it Matters to You

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Antonia Andúgar
Mot de bienvenue, Tour d’horizon et introduction

Armando Yáñez
Le travail de la CCE concernant la prévention et la réduction de la perte et du gaspillage d’aliments

Brian Lipinski
Présentation du guide pratique « Pourquoi et comment mesurer la perte et le gaspillage d’aliments– Guide pratique 2.0 »

Nélida Barajas
Perte et gaspillage alimentaire dans le secteur de la pêche? Maillons de la chaîne de valeur de lapêche de crabes et palourdes, deux produits de la pêche durable dans le nord du golfe de Californie

Teresa Schoonings and Bruce Taylor
La réduction de la perte et du gaspillage d’aliments: elle fait économiser de l’argent, elle nourritles gens – c’est une solution qui s’impose

Domingo Lomelí
Les restaurants « LOS TROMPOS »: un réseau durable

Christine Gallagher
La prévention, la réduction et le recyclage des déchets alimentaires chez ADUSA

Sarah Feteih
L’écodéfi « Save the Food, San Diego! »

Brian Lipinski
Questions et réponses - Débat

Armando Yáñez
Principaux éléments à retenir et observations finales

Ordre du jour

31 March 2021


In this webinar, learn about:

  • Why and How to Measure Food Loss and Waste: A PRACTICAL GUIDE 2.0
  • Experiences from presenters across the food supply chain in tackling food loss and waste

 

Antonia Andúgar
Project Lead, Green Growth Unit, CEC
LinkedIn

Antonia Andúgar

Antonia Andúgar is the CEC’s FLW project lead for the Green Growth Unit and has more than 17 years of experience in environmental law relating to climate change, soil protection, waste management and air quality in the European Union and North America.

Armando Yáñez
Head of Unit, Green Growth, CEC
LinkedIn
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Armando Yáñez

Armando Yáñez is the Head of Unit for Green Growth at the CEC. He holds a bachelor’s degree in economics from the Instituto Tecnológico Autónomo de México and a master’s degree in environmental health from Harvard’s School of Public Health. He has over 25 years of experience with the formulation, analysis, and application of public and environmental policies.

Brian Lipinski
Associate, World Resources Institute
LinkedIn
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Brian Lipinski

Brian Lipinski is the lead author of the CEC’s practical guide on Why and How to Measure Food Loss and Waste and research associate with the Food Program at the @World Resources Institute. During his time at WRI, he has worked extensively on the topic of FLW, resulting in several papers and projects on the topic.

Nélida Barajas
Executive Director, CEDO the Intercultural Center for the Study of Deserts and Oceans
LinkedIn
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Nélida Barajas

Nélida Barajas is the Executive Director of @CEDO international. A passionate and committed conservationist, Nelida brings to this discussion an extensive academic background in environmental science as well as years of experience in international organizations including @WWF and @The Nature Conservancy.

Teresa Schoonings
Senior Director, Government Relations and Sustainability, Bimbo Canada
LinkedIn

Teresa Schoonings

Teresa L. Schoonings is Senior Director of Government Relations and Sustainability at @Bimbo Canada. With a diverse background in the public and private sector, including 10 years in the franchise industry, Teresa joins us from Canada to discuss the economic benefits that come from reducing food loss and waste in large bakeries.

Bruce Taylor
President Enviro-Stewards
LinkedIn
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Bruce Taylor

Bruce Taylor, President and founder of @Enviro-Stewards. Over the course of his diverse experience in the private sector, Bruce has led Enviro-Stewards toward a B Corp certification, is the recipient of Global Compact Canada’s SDG Goal Award, and also founded the safe water project in South Sudan.

Domingo Lomelí
Manager, Restaurant LOS TROMPOS Tanlum, Mérida, LOS TROMPOS
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Domingo Lomelí

Originally from Guadalajara, Jalisco, Domingo Lomelí is currently serving as the Branch Manager of Los Trompos Tanlum in the city of Mérida. Over the course of his career, he worked in business and social fields and has participated in the creation and development of companies and civil organizations alike.

Christine Gallagher
Manager, Environmental Sustainability
Ahold Delhaize US
LinkedIn
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Christine Gallagher

Christine Gallagher is the Manager of Environmental Sustainability for @Ahold Delhaize US (ADUSA). She brings over 20 years of experience to her role driving ADUSA’s environmental sustainability strategy with a focus on preventing, reducing and recycling food waste, and increasing donations of healthy food throughout ADUSA’s operating area.

Sarah Feteih
Program Coordinator, San Diego Food System Alliance (SDFSA)
LinkedIn
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Sarah Feteih

As part of her role at the @San Diego Food System Alliance, Sarah Feteih manages the Save the Food, San Diego! EcoChallenge. A county-wide consumer education and behavior change campaign for household level FLW reduction. Throughout San Diego County, Sarah works with cities and jurisdictions to implement food waste solutions and provide technical assistance those in need of support on their FLW journey.