On October 22, 2024, Tishk International University (TIU), in collaboration with Hawler Medical University (HMU), hosted a National Workshop on World Food Day: Food Recycling and Minimizing Food Waste. The event, sponsored by Elysee Catering, was held in TIU’s Education Building, Hall #302, and brought together students, faculty, and industry experts to explore sustainable solutions to food waste in the Kurdistan region.

Speakers and Topics

The workshop featured several talks from notable speakers:

  • Asst. Prof. Dr. Runak Ahmed Hwaiz opened the session with a presentation on “The Role of Nutritionists in Reducing Food Loss.”
  • Ms. Amani Tahsin, a PhD candidate, introduced “Innovative Biochemical Approaches to Reducing Food Waste,” showcasing advanced methods for waste minimization.
  • Ms. Pary Ameer, a PhD candidate, shared an international perspective on “Restaurant Food Waste Regulations: How Different Countries Are Responding.”
  • Ms. Berivan Ali, a representative from the Directorate of Quality Control, provided local insight into the current food waste conditions in the Kurdistan region and the challenges of implementing effective waste reduction measures.

Conclusion

The workshop highlighted the importance of collaboration across disciplines and institutions to address the pressing issue of food waste. Participants left with actionable ideas and strategies to promote food recycling and minimize waste, both locally and globally.

Keywords: World Food Day, Food Recycling, Minimizing Food Waste, Tishk International University, Hawler Medical University, TIU, HMU, Workshop, Sustainable Solutions, Food Waste, Kurdistan Region