{"id":13529,"date":"2018-02-01T12:00:00","date_gmt":"2018-02-01T12:00:00","guid":{"rendered":"https:\/\/vistula.edu.pl\/?p=13529"},"modified":"2022-06-09T10:12:21","modified_gmt":"2022-06-09T10:12:21","slug":"we-say-stop-to-wasting-food-conference-make-a-change-stop-food-waste","status":"publish","type":"post","link":"https:\/\/vistula.edu.pl\/en\/we-say-stop-to-wasting-food-conference-make-a-change-stop-food-waste","title":{"rendered":"We say STOP to wasting food! Conference: \u201cMake a Change: Stop Food Waste\u201d"},"content":{"rendered":"
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The issue of wasting food is one of the greatest global problems of the modern world, which most of us still underestimate. In the European Union alone, 88 million tonnes of food are squandered each year! This was the main topic of the CSR \u201cMake a Change: Stop Food Waste\u201d conference organized by students of the Intertour international program carried out at the Vistula School of Hospitality, part of the Vistula Group of Universities.<\/strong><\/p>\n\n\n\n

Conference unlike any other<\/h2>\n\n\n\n

Six hours of workshops and lectures, attractions such as live cooking, the \u201cBoomerang Bags\u201d campaign, workshops for brushing plants or waste-free cooking – such attractions are awaiting the conference participants.<\/strong><\/p>\n\n\n\n

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The conference was held on January 16 at the Warsaw Workshop. It was an example of a Green Event based on cooperation with Little Greenfinity. The meeting was divided into the substantive and practical parts. Especially interesting were workshops on food waste awareness by Virginie Little, a live cooking show by Kuba Korczak, or a lecture on waste-free cooking by Joanna Ga\u0142\u0105zka. The event also hosted the chef of the Novotel Warsaw Centrum hotel, Jakub Emanuel Malec, who proved that zero waste is possible even in a luxury hotel.<\/p>\n<\/div>\n\n Read less<\/span>\n <\/div>\n

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The conference was held on January 16 at the Warsaw Workshop. It was an example of a Green Event based on cooperation with Little Greenfinity. The meeting was divided into the substantive and prac…<\/p><\/div>\n Read more<\/span>\n <\/div>\n <\/div>\n <\/div>\n \n \"\"\n <\/div>\n <\/section>\n\n\n\n

\u201cFirst of all, I wanted to get away from the image of a conference were participants just listen to speakers. I wanted to involve the participants, change their attitudes and behavior. I focused on creating a dynamic event that will not only stimulate the audience to think about the Food Waste problem itself, but also provide them with knowledge and skills that they can use even on the same day and start a revolution … in their kitchens\u201d- says Magda Klimczyk, the main organizer of \u201cMake a Change: Stop Food Waste\u201d conference.<\/strong><\/p>\n\n\n\n

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Most food is wasted in our homes<\/h2>\n

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Who is not guilty of throwing away the broccoli stalk or cauliflower leaves? Vegetables used to prepare broth end up in the garbage can? We also tend to forget that the terms \u201ceat by …\u201d and \u201cbest before …\u201d do not mean the same.<\/p>\n

How to save on food and how to make something to eat out of nothing? <\/strong>The conference participants learned among other things, that it is a good idea to check the expiry date of the product and, for example, place it at the front of the shelf or even to mark it, and that they can plan a weekly menu in advance and list all the necessary products. If we buy too much, some products should be frozen. We can prepare a delicious cream soup from the vegetables that were used to cook the broth.<\/p>\n

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Most food is wasted in our homes<\/h2>\n

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Who is not guilty of throwing away the broccoli stalk or cauliflower leaves? Vegetables used to prepare broth end up in the garbage can? We also tend to forget t…<\/p>\n Read more<\/span>\n <\/div>\n <\/div>\n <\/div>\n \n \"\"\n <\/div>\n <\/section>\n\n\n\n

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Travelife Certificate<\/h2>\n

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The conference organization was a prerequisite to pass the CSR (corporate social responsibility) course and an opportunity to obtain the global Travelife (Travelife Sustainability Manager) certificate. The Vistula School of Hospitality is the only university in Poland and one of the few in Europe that gives students such an opportunity.<\/p>\n

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\u201cThe Travelife project is primarily students\u2019 initiative, focused on supporting local communities in line with international standards. This year\u2019s edition means over 100 students, interesting conferences led by Stop Food Waste. I am very pleased with the involvement of students in CSR activities, and I hope that in future they will become leaders of the meetings industry\u201d – praises the students their mentor, Krzysztof Celuch, PhD, Rector\u2019s Proxy for Cooperation with Business.<\/p>\n\n Read less<\/span>\n <\/div>\n

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Travelife Certificate<\/h2>\n

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The conference organization was a prerequisite to pass the CSR (corporate social responsibility) course and an opportunity to obtain the global Travelife (Travelife Sustain…<\/p>\n Read more<\/span>\n <\/div>\n <\/div>\n <\/div>\n \n \"\"\n <\/div>\n <\/section>\n\n\n\n

Food waste is a global problem. In order to combat it, it is necessary to educate the general public first. The CSR \u201cMake a Change: Stop Food Waste\u201d conference is an excellent example of an awareness-building action on this important topic affecting the lives of all of us<\/strong>.<\/p>\n\n\n\n

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