A multi-stakeholder perspective on food loss and waste reduction strategies

Working for sustainability on food loos and seeking new strategies. In this issue People was in Palacio de congresos of Valencia, yesterday. One advantage of this opportunity is to create public policies and an information society on the preservation of food. Working for sustainability on food loss and seeking new strategies. In this issue, People were in Palacio de Congresos of Valencia, yesterday. I was there with CEMAS, as well! Many people came to the congress, for instance, FAO personalities of Belgium, Felicitas Scheider, Vicente Domingo, and so on. The fundamental issue was food loss and waste reduction strategies and, the time was divided into four sections: During the first one important personalities and were talking, as I said after. During the second section, Representants of different places in Europe taught us their programs about this topic with respect to the evolution of cities. In the second part of this section, people were divided, another time, into teams to work on different topics: In my case, with AGRO, but others were: production, industrial, and communication. On the other hang, classical methods used to preserve food are conditional on drying and cooling, but we are more like: vacuum-packing, dehydrating, practicing methods of conservation, and, of course, some additives and conservators. In conclusion, Nowadays the great distances which often separate products of food from the consumer, make effective food preservation, but in most preservation, many vitamins and proteins are destroyed wholly or partially. Then, LOCAL distribution is fundamental and necessarybecause, on te contrary we were so much Carbon dioxi and more greenhouse gas emissions.