As part of the Planetary Embassy initiative, the workshop “Less Waste, More Life” brought together young people, sustainability practitioners, and innovators to examine how dialogue and cross-disciplinary perspectives can help rethink everyday practices in ways that support both human and planetary wellbeing.

Organized by Swissnex in collaboration with the United Nations Environment Programme (UNEP) in the context of the International Day of Zero Waste, the workshop highlighted food waste as one of the most urgent and relatable sustainability challenges of our time. Participants explored food waste not simply as an individual responsibility, but as a shared challenge embedded in daily routines, culture, and system design.

The event invited participants to deepen their understanding of food waste, exchange perspectives, and identify practical actions that can inspire wider change.

Shinichi Honda, Programme Management Officer at UNEP, highlighted how food waste occurs long before food reaches consumers, including during processing, packaging, and distribution. He noted that waste is expected to increase as the global population grows and emphasized that its causes vary across regions, from overconsumption in high-income countries to infrastructure challenges in lower-income countries.

Drawing attention to the broader environmental implications, Honda explained how food waste intersects with the triple planetary crisis of climate change, biodiversity loss, and pollution.

Reducing waste is not about sacrifice, but about living more intentionally. Small, realistic actions can have meaningful impact when sustained over time and adopted collectively.

Jim Huang, Co-Founder of PEEL Lab, presented the company’s work transforming discarded pineapple leaves into plant-based leather. By upcycling agricultural waste into products such as bags, sports goods, and furniture, PEEL Lab demonstrates how circular approaches can create value from materials that would otherwise be discarded.

His presentation illustrated how innovation can help reduce waste and rethink resource use. It also offered a practical example of how circular economy principles can be applied to everyday products.

During the workshop, participants reflected on their own experiences with food waste and collaboratively mapped the food system to identify where waste occurs. The exercise revealed that much of this waste remains invisible to consumers and highlighted our shared responsibility.

The discussion also explored circular solutions such as composting, recovering surplus food, and reusing organic waste as a resource. Participants considered how a zero-waste food system can be achieved when actors across society work together to prevent waste and embed circularity throughout food systems.

The workshop concluded with participants committing to practical actions in their daily lives, including reducing over-purchasing, checking food stocks before shopping, finishing meals, and composting food scraps. While these actions may seem small, participants recognized that lasting change begins with consistent habits, community engagement, and a shared commitment to valuing food more thoughtfully.