PROGRAM

8th. WORLD WATER FORUM

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AGENDA

8º FÓRUM MUNDIAL DA ÁGUA

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Session 3.a.2 - Water for food processing: waste reduction, optimization and reuse

Tuesday - 9:00 - 10:30

THEME

Development

ROOM

Room 22

DESCRIPTION

[OS-TP-23]

DESCRIPTION

One-third of all food is wasted as it moves from field to fork. Besides the economic costs, wasted food consumes a quarter of all water used by agriculture annually, while putting pressure on land and energy resources. Thus, cutting food waste could get us closer to feeding 9 billion people by 2050. This session will explore strategies for accounting and reducing food losses in the supply chain, while integrating opportunities for water optimization and reuse in the food-processing sector as an additional approach to reduce waste. These strategies will be analyzed using tools and comparison metrics for the decision making process. SDG Goals: 12.2, 12.3, 12.4, 12.5, 12.6
MEMBERS OF THE SESSION COORDINATION GROUP
Safe Food NetworkAnaerobic Digestion Research and Education Center – ADREC (USA)
CNA – Confederation of Agricultura and Livestock (Brazil)
GIZ – German Society for International Cooperation (Germany)

SESSION PARTICIPANTS

● Tania Rödiger-Vorwerk (German Federal Ministry for Economic Cooperation and Development, BMZ)

● Yulie Meneses Gonzalez

● Antonio Gomes Soares

● Wei Liao