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. Sponsored by Elysee Catering, the workshop brought together students, faculty, and industry experts to explore sustainable solutions to food waste and recycling, with a particular focus on the Kurdistan region.

Held in TIU’s Education Building, the event 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, discussing how nutritionists can play a key role in sustainable food systems. Ms. Amani Tahsin, PhD candidate, introduced Innovative Biochemical Approaches to Reducing Food Waste, showcasing advanced methods for waste minimization in the food industry. Ms. Pary Ameer, PhD candidate, shared an international perspective with Restaurant Food Waste Regulations: How Different Countries Are Responding, emphasizing global best practices and regulatory approaches.

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

This workshop emphasized the critical role of collaboration between academic institutions and the community in addressing 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: Food Waste, Sustainability, Recycling, Higher Education, Nutrition, Food Systems, World Food Day