Department: Nutrition and Dietetics Department
The workshop in brief: The workshop aims to provide strategies for “Food Recycling and Minimizing Food Waste” in restaurants, focusing on practical solutions, best practices, and innovations. It promotes sustainability and explores how the food service industry can positively impact food systems for a greener future.
1. To present innovative approaches to reduce food loss and waste.
2. To explore regulations and practices on food waste management.
3. To promote sustainability in the food service industry.
Participants: 100
Place: Tishk International University_ Seminar Hall no. 302
List of Session Topics
1. Role of a Nutritionist in Reducing Food Loss
Speaker: Asst. Prof. Dr. Rundk Ahmed Hwaiz
2. Innovative Biochemical Approaches to Reducing Food Waste
Speaker: Ms. Amani Tahsin, Assistant Lecturer, PhD Candidate
3. Restaurant Food Waste Regulations: How Different Countries Are Responding
Speaker: Ms. Pary Ameer, Assistant Lecturer, PhD Candidate
1. Asst. Prof. Dr. Rundk Ahmad Hwaiz
Affiliation: Hawler Medical University
Expertise: Nutrition, medical biochemistry, and cancer research
2. Ms. Amani Tahsin (PhD Candidate)
Affiliation: Salahaddin University
Expertise: Clinical biochemistry
3. Ms. Pary Ameer (PhD Candidate)
Affiliation: Mosul University
Expertise: Nutrition and food science
• Enhanced understanding of strategies for reducing food waste in the restaurant industry.
• Development of practical recommendations and innovations to promote sustainability.
• Strengthened collaboration among academic and industry experts to impact food systems positively.
