Watch this DNV webinar featuring experts from ReFED and Kerry to explore where food loss and waste occurs, how organizations are addressing it in practice and what can help turn individual actions into lasting improvement.
Executive Director, ReFED
Hear ReFED's perspective on where food loss and waste occurs, how organizations can identify opportunities and why a Target–Measure–Act approach can help turn ambition into measurable action.
Global Head of Sustainable Sourcing, Kerry
Learn from Kerry's experience reducing food waste across its operations and wider value chain, including practical examples of prevention, measurement, upcycling and finding new value in surplus materials.
Global Food & Beverage Manager, DNV
Improve sustainability and food security by reducing food loss and waste in food manufacturing and processing to meet policy commitments and objectives.
A two-day foundation course based on ISO/DIS 20001 that provides a framework for improving food loss and waste management and supporting sustainability goals.