On March 30, 2026, the international community observed the International Day of Zero Waste, with this year’s focus on Food Waste. Led by UN-Habitat and the United Nations Environment Programme, the observance highlighting a critical and solvable challenge: how we produce, consume, and discard food.

Each year, about one-third of all food produced globally, roughly 1.3 billion tonnes, is lost or wasted. This contributes nearly 10 percent of global greenhouse gas emissions, places significant pressure on freshwater and land resources, and occurs while nearly 800 million people face hunger.

To mark the 2026 observance, the Hoya Sustainability Network, in partnership with the Georgetown Alumni Club of Spain, hosted a global virtual dialogue bringing together Georgetown alumni and sustainability leaders from different regions. The discussion examined practical strategies to reduce food loss and waste across households, institutions, and supply chains, and explored how more efficient food systems can advance climate action, food security, and economic resilience.

Agenda

• Presentation of the International Day of Zero Waste 2026 and Food Waste Theme – 2 minutes
• Presentation of the Hoya Sustainability Network (Carline Noailles) – 2 minutes
• Presentation of the Georgetown Club of Spain and Housekeeping Rules (Ruben Lopez Rivas) – 4 minutes
• Main Event: Global Virtual Panel – 60 minutes – Ruben Lopez Rivas will introduce each panelist and make the transition between presentations
• • Shruthi Baskaran-Makanju (West Africa) – 15 minutes
  • Flavio Cabrera (Mexico) – 15 minutes
  • Raquel Raquel Díaz Ruiz (Spain) – 15 minutes
  • Audrey Marmon-Halm (Ghana) – 15 minutes
• Q&A Session – 15 minutes
• Closing Remarks – 3 minutes