As part of the project implementation Fusilli, on Friday 11 October, we held an event Fusilli Food Talk It brought together experts and participants from different sectors to discuss challenges and solutions in the transition towards more sustainable food systems.
Suzana Belošević Romac, Senior Adviser for European Projects of the Administrative Department of the City of Rijeka for the activities of the Mayor, the City Council and local self-government, opened the event, underlining the importance of the Rijeka Living Lab within the project, one of 12 laboratories across Europe, including cities such as Oslo, Rome, Turin and Athens. The planned association of the city of Rijeka was particularly emphasized. Milan Urban Food Policy Pact (MUFPP), a global initiative joined by more than 200 cities, with the aim of developing sustainable and inclusive food systems.
The audience could learn more about this initiative from a special guest. Andrea Patrucco from the city of Milan participated in the event online and presented the activities, results and principles of the work of the Milan Pact, while Sarah Czerny from the Faculty of Humanities and Social Sciences in Rijeka presented the results of the research on the eating habits of citizens of Rijeka and the issues of food waste.
An innovative application was also presented at the event Food Waste Analyzer, developed by the City of Rijeka as part of the activities of the Fusilli project. This digital platform offers concrete advice and tools to caterers and citizens for better waste management. The application provides concrete tools and tips for more efficient waste management in the hospitality industry, as well as in everyday households.
Marko Radeljak Green Technologies presented several innovative waste management solutions, including industrial composters intended for the hospitality sector, which enable efficient treatment of bio-waste. He also presented small home composter, which is designed to enable households to reduce the amount of waste and thus the costs of municipal disposal. These composters give users the opportunity to convert bio-waste into an organic fertiliser, further reducing the negative impact on the environment.
A special interest was also raised by Zoran's lecture Delić, consultant, on the subject Zero Waste Hospitality. Delić stressed that the zero waste approach in gastronomy is based on reducing waste from the very planning of meals, the supply of groceries, to their maximum utilization. He stressed the importance of reducing the size of portions, the use of seasonal and local products, and transparency regarding food procurement and preparation. Delic also presented zero waste hierarchy, which includes the redesign of business models, the reduction of the environmental footprint and the re-use of materials
Panel discussion gathered experts like Greta Krešić the Faculty of Hospitality and Tourism Management, Hrvoja Margana, President of the Guild of Caterers and Tourism Workers of the Croatian Chamber of Trades and Crafts, and Zoran Delić, the consultant. Participants discussed the role of education, industrial innovation and practical solutions to reduce food waste, with a particular focus on opportunities in hospitality and the local community.
The conclusions are aimed at further improving sustainable practices in Rijeka, with a special focus on technological solutions and education to ensure the lasting impact of the FUSILLI project at the local level.
