Rabo FoodWeek: Putting our daily food in the spotlight
Rabobank will put food and drinks in the spotlight from Monday, 10 October through Wednesday, 19 October 2016. Various publications and events will give employees and customers new insights and ideas regarding food, the food supply and Rabobank’s role. Rabo Sauce will also make its debut during this first Rabo FoodWeek.
Rabobank organises FoodWeek each year in conjunction with the United Nations’ World Food Day on 16 October. This year’s edition of Rabo FoodWeek will kick off on Monday, 10 October and end on Wednesday, 19 October 2016.
Food affects us all
'Everyone needs food and drinks every day, so it affects all of us. Many companies in the food and agri sector are customers of Rabobank', says Rabobank Executive Board Member Berry Marttin. 'This means food is both vitally important to the continued existence of humankind and to the economy and Rabobank. That’s why we’re going to focus extra attention on food, drinks and the food supply during FoodWeek.'
Bankers rise to the challenge
Rabobank employees will take on various challenges in the field of sustainability and food waste for eight days during Rabo FoodWeek. Examples include not eating meat, drinking only water or not throwing away any food for one whole day. The aim is to raise employees’ awareness of the huge challenges being faced in the field of food worldwide.
Combat the waste of raw materials, water and money
'European consumers throw away 30 billion euros’ worth of food every year. And another 60 billion euros’ worth is lost in production and distribution. This is a huge waste of raw materials, water and money', says Marttin. Reducing the amount of food waste is important in order to use the available land and raw materials as efficiently and effectively as possible so as to continue to be able to feed a growing and more prosperous global population in the future, with a minimal use of available resources and a minimal impact on the environment.
Organising food production more effectively
'We currently have the technology and means of production available to feed seven billion people, a number that is set to grow to more than nine billion by 2050. But not everyone has access to those technologies and knowhow. There are vast differences at both the local and international level in terms of the effectiveness and sustainability of food production, and there is definitely room for improvement in this area', says Marttin