Professor Valérie Masson-Delmotte:

There is much potential for action on food waste, probably including regulation, reuse and innovation. There are examples of compulsory distribution of foods that might be wasted by supermarkets to charities, typically, and this works well in other contexts. There are innovative approaches using applications. For example, restaurants could make available food that would be wasted at a late hour in the evening, for example to students who cannot afford to buy a meal in a restaurant. This is being explored in many places but regulation is an incentive for the deployment of these types of solutions. Many of them come from the private sector. There are many opportunities to avoid food poverty through dealing with food waste and possible reuse.

The Deputy spoke about post-consumers and the concept also emerged in our discussion this morning with younger persons involved in the ECO-UNESCO initiative. There is potential for shifting from owning things to sharing things, which is an opportunity for social innovation. This is facilitated by numerical transitions as well.