Dear friends,

since the European Federation of Food Banks was founded, Fondazione Banco Alimentare Onlus has actively participated in the construction of the European network of Food Banks, deeply sharing and embracing the values of its Charter. In addition, we have always been convinced that only through the development of our European Federation it could be possible to contribute with an organic and increasingly effective response to tackling food waste and food poverty in Europe.

4th FEAD Network Meeting Brussels, Belgium, 22 February 2017 The European Commission hosted a meeting in which 90 delegates from EU-wide networks of stakeholders involved in the Fund for European Aid to the Most Deprived (FEAD) came together to discuss issues relat

More than 90 delegates of European Food Banks from 30 countries attended the FEBA Annual Convention which took place from April 20-22 in Rotterdam, the Netherlands. The main theme of the meeting was “The sustanability of Food Banks” with a specific focus on fundrasing activities and best practices.

On Saturday morning we had a session dedicated to sharing fundraising skills among FEBA member: six Food Banks presented and discussed their most recent and effective initiatives in this field.

From March 13-16 we convened in Houston, Texas together with 80 Food Bank leaders coming from 32 countries for the 11^th Annual Food Bank Leadership Institute (FBLI). This event, organized by the Global FoodBanking Network (GFN) at the Houston Food Bank, provided a platform to exchange best practices, get updates on emerging trends in the food and agriculture industry, and receive technical training.

On 16 May the plenary session of the European Parliament adopted by 623 votes to 33, with 20 abstentions an own-initiative resolution[1] on “Resource efficiency: reducing food waste, improving food safety” proposed by MEP Biljana Borzan.

Nielsen in occasione del Hunger Action Month (15 settembre – 15 ottobre 2016) ha organizzato il 29 settembre presso la sede di Lugano un pranzo antispreco con piatti preparati dai dipendenti e collaboratori a base di ricette del recupero.

Per il carattere internazionale dell’azienda il buffet ha proposto un’ampia varietà di portate caratteristiche delle diverse culture presenti tra cui italiana, americana, australiana, indiana.