What kind of production model has led to the levels of food waste we are currently witnessing? How can we, as a worldwide community, change our course? First of all, we need to understand that when we waste food, we are not only wasting money, but also time, energy, and environmental and intellectual resources. 

Chaired by Ursula Hudson, President of Slow Food Deutschland 


Francesco Mele, Slow Food Italy 

Franca Braga, editor, health and nutrition section, Altroconsumo magazine 

Anne-Laure Gassin, Directorate General for Health and Consumers, European Commission

Stig Tanzmann, Policy Advisor Agriculture and Rural Development, Brot für die Welt

Confirmed to date