The Felix Project hosts webinar looking at how to tackle take food waste

The Felix Project is set to host its first ever food-industry webinar that pools the knowledge from their supplier community. The event, called Tackling Food Waste: How To Hit Net Zero And Be A Hero, will bring together a number of food industry leaders to discuss how adopting a more socially conscious approach to food surplus has had a positive impact on their business. Areas to be covered include the financial, sustainability and environmental benefits of a charity partnership.

The selected speakers have a wholesale and B2B supplier focus. They are also both long-term and new suppliers to The Felix Project. 

Every week, The Felix Project rescues more than 250 tonnes of food, that cannot be sold, and delivers it to over 1,000 community organisations and schools in every London borough who use it to feed people experiencing food insecurity. There will also be a chance to hear directly from one of the organisations, Lewisham Donation Hub, about how the food helps and the difference it makes to the lives of people struggling to afford to eat. 

The confirmed speakers are: 

  • Simon Barnard: Production Manager – Albion Fine Foods
  • Keith Ward: Chairman – Western International Market Tenant Association
  • Amirah Jiwa: Head of Impact – Vibrant Foods
  • Richard Smith: Head of Supply – The Felix Project
  • Laurence Smith: Founder – Lewisham Donation Hub

Richard Smith Head of Supply at The Felix Project says: “The Felix Project is the largest food rescue charity in the UK. We want to be there to help the food industry cut the amount of surplus going to waste and prevent the harm it does to our environment. We hope this webinar will demonstrate the progress we are already making by working together and encourage more suppliers to come on board, to understand they can overcome any perceived barriers to donating their food, improve their CSR and ultimately help the millions of people struggling to afford to feed their families the healthy and balanced diet they need to survive.”

Following the talks there will be a 30-minute Q&A session for attendees. The webinar will be held online on Tuesday June 18th at 2:00 – 3:30. If you would like to attend, please register here.