This initiative, organized in partnership with CREPAQ, aims to reduce food waste by 50%, a collective responsibility. As part of its Local Waste Prevention Program, COBAN conducts awareness and support actions for local stakeholders. This year, two schools in Mios were supported in a process to reduce food waste in their school catering, in collaboration with the National Education system, pedagogical teams, and catering staff. The objective was to raise students' awareness and involve them in concrete solutions.
During the event, local stakeholders presented their actions and available support. CREPAQ reviewed the regulatory context, provided an overview, and highlighted the challenges of food waste reduction. Various solutions for donating surplus food in collective catering were discussed, with testimonials from associations. Stakeholders involved in reduction efforts also shared their experiences.
The meeting brought together about fifty participants from schools, associations, local authorities, holiday centers, EHPADs, retirement homes, WWF, and citizens. The common goal was to share experiences, promote inspiring initiatives, and identify concrete solutions for sustainable food waste reduction.
The day's program included testimonials from field actors, feedback on experiences, participatory workshops to address local issues, and meetings with organizations involved in food valorization. This rich exchange allowed participants to leave with ideas, tools, and action plans to implement within their structures.
