By Jordon Lazell @jlazell
The 18th occurrence of the European Roundtable on Sustainable Production and Consumption (ERSCP17) featured a session on ‘food and waste’ organised by the International Food Waste and Food Loss Studies Group, chaired by myself, Jordon Lazell, and Professor Piergiuseppe Morone (Unitelma Sapienza University of Rome). The conference took place in Skiathos, Greece from the 1st to the 5th of October with the special session scheduled for Monday the 1st. The food and waste special session was one of a number of sessions that covered areas such as the circular economy, waste management, eco design, innovation and efficiency, smart cities and business strategies for sustainable production and consumption.
Despite the submission of 8 abstracts, 3 speakers were present and gave presentations. This included myself, Piergiuseppe and Marie Hebrok, a PhD student from Consumption Research Norway (SIFO). The session produced up a number of interesting findings and follow up conversations. I first presented some of the findings of my PhD, showing how wider sets of practices, such as working and commuting practices, influence consumption and subsequent wastage of food. Piergiuseppe followed who presented his research in development that investigated which policy actions might modify the current unsustainable food consumption models in order to achieve a significant reduction in food waste. Marie Hebrok rounded off the session discussing her research on the underlying structural drivers of food waste by studying everyday practices related to food.