On October 22, 2024, the Nutrition and Dietetics Department of the Faculty of Applied Science at 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 was sponsored by Elysee Catering and successfully brought together students, faculty, and industry experts to explore sustainable solutions to food waste and recycling, with a particular focus on the Kurdistan region.

The workshop, held in TIU’s Education Building, featured a series of talks from notable speakers. Asst. Prof. Dr. Rundk Ahmed Hwaiz opened the session with a presentation on the “Role of Nutritionists in Reducing Food Loss,” where she discussed how nutritionists can play a key role in creating more sustainable food systems. Following her, Ms. Amani Tahsin, a PhD candidate, introduced “Innovative Biochemical Approaches to Reducing Food Waste,” showcasing advanced methods for waste minimization in the food industry. Next, Ms. Pary Ameer, also a PhD candidate, shared an international perspective with “Restaurant Food Waste Regulations: How Different Countries Are Responding,” emphasizing global best practices and regulatory approaches.

Additionally, Ms. Berivan Ali, a representative from the Directorate of Quality Control, added valuable local insight by explaining the current food waste conditions in the Kurdistan region and the specific challenges in implementing effective waste reduction measures. She highlighted the critical need for robust community and institutional support in addressing food waste issues within the region.

This workshop emphasized the crucial role of collaboration between academic institutions and the community in addressing the pressing issue of food waste. Participants left the event with a better understanding of the problem and with actionable ideas and strategies to promote food recycling and minimize waste, both locally and globally.

Keywords: Food Waste, Sustainability, Recycling, Higher Education, Nutrition, Food Systems, World Food Day