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7-9 March 2020

ATHENS • GREECE

SEVT workshop

SEVT Info-event on the challenges faced by the Food industry

The current challenges and the prospects of the Food & Beverage sector regarding the environment and nutrition were discussed during the SEVT info-event which was organized in the context of PEFMED project.

The info-event was opened by Mrs V. Papadimitriou/Director General of SEVT, where she addressed Food Industry priorities. Subsequently, Prof. G.-J. Nychas/AUA, presented the EU policy “FOOD 2030” and the key priorities for the Food Industry. Mr. V. Liogas, from the Ministry of Environment and Energy, referred to circular economy policy, while Ms. A. Foulidi, from the Ministry of Rural Development and Food, presented the policy for the reduction of food waste. A panel discussion was held, coordinated by Ms J. Petrohilou (NHRF), with the participation of K. Koutsas / S. MENTEKIDIS SA, J. Smarnakis / LAVDAS SA, M. Tsaoutos / EPSA SA, K. Vartaliti / SEVT Nutrition Cmt, J. Bastas / SEVT Environmental & Sustainabitlity Cmt, D. Nentas / Food Bank, J. Razis / HERRCO & E. Tsigarida / EFET. They exchanged views on the challenges the food sector is facing, such as nutritional security, environmental footprint reduction and food waste and the implementation of green innovations along the food chain. The contribution of Greek food businesses to the sustainability of the sector, through good practices and related actions, as well as SEVT activities for the European project PEFMED were also discussed.

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