{"id":362,"date":"2014-05-22T10:12:46","date_gmt":"2014-05-22T10:12:46","guid":{"rendered":"http:\/\/axfoundation.se\/?post_type=project&p=362"},"modified":"2020-09-01T15:18:42","modified_gmt":"2020-09-01T13:18:42","slug":"the-food-that-disappeared","status":"publish","type":"project","link":"https:\/\/www.axfoundation.se\/en\/projects\/the-food-that-disappeared","title":{"rendered":"The Food that Disappeared"},"content":{"rendered":"
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The purpose of the seminar was to bring together industry and commerce to illustrate the extent and consequences of wasting food on the economy and environment, mainly in industry and the grocery trade. The seminar presented both experiences and knowledge gaps and generated discussions about common actions and visions.<\/p>\n

Speakers: Anders Nordstr\u00f6m, Stockholm University; Jan Lundqvist, professor, Stockholm International Water Institute (SIWI); Halvard Hauer, environmental director, NorgesGruppen, Norway; Ole J\u00f6rgen Hanssen, senior researcher, \u00d8stfoldforskning, Norway; Hel\u00e9n Williams, researcher, Karlstad University; Monica Axell, unit manager, SP; \u00c5sa Domeij, environmental director, Axfood; Ingrid Strid, researcher, University of Agricultural Sciences.<\/p>\n

The seminar was a\u00a0collaboration between the Stockholm Consumer Cooperative Society and Axfoundation.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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Projects within Future Food<\/h2>\n
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