Context

On April 2, the Law on the Prevention of Food Loss and Waste was published in the Official State Gazette (BOE). This is the first national law on food waste in Spain, with a focus on prevention and awareness.

The law aims to curb food waste throughout the food chain, applying to primary production, processing, distribution, the hotel and restaurant industry, organizations and associations that distribute donated food, and public administrations.

The regulation will benefit all operators in the chain, as it will help them optimize their resources and improve their production efficiency and performance. The law's requirements are tailored to the specific needs of the various economic operators in the food chain.

The General Directorate of Food, through the Subdirectorate General of Food Quality and Sustainability, aims to publicize the key aspects of this new law, in order to facilitate its implementation by stakeholders in the food chain.

The aim is to familiarize operators with the content of the law, with particular emphasis on the general obligations of chain agents and the obligations of public administrations.

Objectives of the day:

The objective of the workshop is to familiarize representatives of the agri-food sector (primary production, industry, distribution, HORECA, and the third sector) with the new food waste law, and to this end, the following are intended to be learned:

Organized by :

The Subdirectorate General for Food Quality and Sustainability (Directorate General for Food) of the Ministry of Agriculture, Fisheries, and Food, within the framework of the CAP Network, coordinated by the Subdirectorate General for Agricultural Policy Planning.

Target audience:

The event is aimed at stakeholders in the food chain and public administrations, in general, anyone involved in the agri-food sector who is interested in preventing food waste.

The event will be held online via the ZOOM platform, and to participate you must register at this LINK