Science Slam - Reduction of food losses

Reducing food loss – losses occur almost everywhere along the food value chain. The production of food requires many valuable resources and produces greenhouse gases. In addition, the refinement of the food and the subsequent transport require large amounts of energy. For these reasons, it is extremely important to prevent increasingly scarce resources from being lost throughout the value chain. The reduction is on the one hand environmental protection and on the other hand cost saving. The presentations at the Science Slam show what is needed to proceed in order to minimize losses along the food value chain and what ideas and modern technologies exist and can help to prevent these food losses. 

Beauty Mania & Food Waste

Dr. Christiane Barnickel, Food and Agriculture Advisor, Deutsche Umwelthilfe e.V., Berlin, Germany

U.S. consumers` willingness to pay for beef based on color

Dr. Annika Thies, Research Associate, Thünen-Institute for market analysis, Braunschweig, Germany

Can IoT save our food? Opportunities & Challenges of IoT-based temperature monitoring

Anna Lamberty, Digital Innovation, PhD Student, Euro Pool System Germany GmbH, Bornheim, Germany

Good Poop, Good Mood (Reduction of food losses in primary production and food processing using the example of turkeys)

Corinna Köters, Research Assistant, Department Oecotrophologie, University of Applied Sciences Niederrhein, Krefeld, Germany

Moderation:

Hendrik Haase, Self-employed entrepreneur, Berlin, Germany

organised by DLG e.V.