From the Production Line to the Shelf: Food Waste Prevention in Food Processing and Retail
Thursday, 2 July 2026
Athens, Harokopio University
Within the framework of the project “Implementation of Circular Economy in Greece” (LIFE-IP CEI-GREECE, LIFE18 IPE/GR/000013, https://circulargreece.gr/en/), co-funded by the European Union’s LIFE Programme and the Green Fund, Food Waste Prevention Forums are regularly organized with the aim of fostering stakeholder networking, highlighting good practices and developing policy tools.
The previous Forums – held in Crete (2022), Athens (2023), Thessaloniki (2024) and Mytilene (2025) – have gradually established a platform for dialogue on food waste prevention, initially focusing on the hospitality and food service sectors and subsequently broadening the discussion to include sales, distribution and the food supply chain as a whole.
This year’s 5th Forum focuses on two critical links in the food supply chain: food processing and retail. Its objective is to showcase food waste prevention practices from the production line to the retail shelf, identify barriers and opportunities for collaboration, and explore voluntary commitments by businesses to reduce food waste.
Particular emphasis will be placed on the measurement and prevention of food waste, the management of products approaching their expiry or best-before dates, the valorisation of by-products and unavoidable streams, cooperation between food processing companies and organized retail, as well as the contribution of businesses to achieving the European binding targets for Member States: a 10% reduction in food waste generated during processing and manufacturing, and a 30% reduction at retail and consumer level.
Representatives from the competent Ministries and other public authorities, as well as stakeholders, businesses from across the food supply chain and NGOs, will participate in the Forum.
Participation is free of charge and available both in person and online.
Registration → From registration please click here
