Τhe CSR Committee of the American-Hellenic Chamber of Commerce convened its 2nd Sustainable Talks initiative, As Food as It Gets, on November 22 at Loulis Mills. Sustainable Talks is a series of single subject discussions aiming to create a constructive dialogue platform on the integration of the United Nations Sustainable Development Goals (SDGs) into the Greek business reality.
The opening speech was addressed by Nikos Loulis, President of Loulis Mills, followed by Pakis Papademetriou, Chair, CSR Committee & Corporate Quality Manager, Athens International Airport. Angeliki Papadopoulou, Corporate Affairs Manager, Nestle Hellas and CSR Committee member, moderated the discussion with speakers, Alexander Theodoridis, Co-Founder, Boroume and Dimitris Nentas, Managing Director, Food Bank.
Angeliki Papadopoulou stressed that “food waste is an issue affecting the entire food chain with social, economic and environmental impacts. By examining all aspects of the issue, we realize that the problem is bigger than we imagine. Fortunately, there are organizations that can help and that simple, everyday actions can make the difference. Discussions like today, involving representatives from all sides, certainly enhance dialogue and action in the right direction.”
Alexander Theodoridis commented that “the non-profit organization, Boroume, started a few years ago as an innovative method of rescuing and offering every kind of food at any moment and everywhere in Greece, and emphasized that the next logical step is the creation of a National Alliance Against Food Waste, which, along the lines of similar initiatives by European countries, will bring together all stakeholders with the aim of making a fundamental shift in our society and economy towards reducing food waste.”
Dimitris Nentas said: “In all European countries, 344 Food Banks accept food that the market cannot absorb. Food Banks receive, store and distribute products. With this experience, we see that in Greece the creation of more Food Banks in the region would have multiple benefits in managing and saving more food to offer society.”
Through awareness and sustainable practices, the American-Hellenic Chamber of Commerce supports a new food waste management vision in which all stakeholders in the food chain can actively address this phenomenon. The participants from various key industries also had the opportunity to visit the new Loulis Mills Museum
The 2nd Sustainable Talks was sponsored by Loulis Mills.