Please note that the time is given in UTC.
The respective time in Dubai, UAE, is 9:30-10:30!
One major solution to food loss and waste is increasing access to refrigeration, ensuring that food is kept at suitable temperature conditions from harvest to plate. The experts will highlight the use of sustainable cold chains in the Global South with natural refrigerants, combining energy efficiency and renewable energy sources.
giz / Martin GodauEvery year, an estimated 14 percent of total food produced is lost in the field, and 17 percent is wasted at the point of retail or consumption. This is enough food to feed approximately 1 billion hungry people around the world. At the same time, the rotting groceries lead to considerable amounts of methane emissions.
Scaling up future-friendly cold chain infrastructure that uses natural refrigerants (Green Cooling technologies) supports the implementation of both the Kigali Amendment to the Montreal Protocol and the Paris Agreement.
This side event will address challenges and discuss solutions to reduce food loss and waste taking into account the greenhouse gas mitigation potential.
Agenda
Welcome | Vassilios Karavezyris, Federal Ministry for the Environment, Nature Conservation, Nuclear Safety and Consumer Protection (BMUV), Germany |
Challenges of food waste and methane mitigation – and how to tackle them | Anja Schwetje, German Environment Agency (UBA) |
The role of refrigeration in worldwide nutrition, the carbon footprint of the cold chain | Didier Coulomb, IIR |
Best practice examples of sustainable cold chain technology solutions using natural refrigerants | Philipp Denzinger, GIZ Proklima |
Q & A | Everyone |
Conclusion and Closing Remarks | Balaji Natarajan, Multilateral Fund Secretariat |