Practical solutions for reducing food waste across island communities
October 1, 2026 | Trinidad & Tobago
A one-day, solutions-focused gathering for hospitality leaders, sustainability practitioners, and eco-conscious citizens ready to turn food waste into action.
WHY THIS SUMMIT EXISTS
Food waste is one of the most solvable — yet overlooked — climate and economic challenges facing island nations.
Across the Caribbean, hotels, restaurants, households, and communities are discarding valuable food every day, often without clear guidance, tools, or locally relevant solutions.
This Summit exists to change that — by sharing practical, Caribbean-tested approaches to preventing food waste, improving kitchen efficiency, and rethinking how we value food across our systems.
The genesis of this work is grounded in a simple principle from John 6:12:
“Gather up the fragments that remain, so that nothing is lost.”
That call to stewardship — to use what we have wisely — sits at the heart of this event.
Become Part of the Caribbean’s First Food Waste Solutions Marketplace
Connect directly with hospitality leaders, government representatives, sustainability professionals, NGOs, universities, and businesses actively seeking practical solutions to reduce food waste across the Caribbean.
Spaces are limited.
Ideal for:
✔ Food businesses
✔ Composting companies
✔ Waste technology providers
✔ Sustainable packaging companies
✔ NGOs
✔ Farmers
✔ Circular economy businesses
✔ Universities
✔ Eco brands
Why Exhibit?
Showcase
Present your products and services to a highly targeted audience.
Connect
Build relationships with decision-makers, buyers and regional partners.
Grow
Generate qualified leads and position your organisation as part of the Caribbean’s food waste movement.
Strategic and Institutional partners
Organisations supporting regional collaboration, knowledge sharing, and policy engagement to advance food waste solutions across the Caribbean.
WHO SHOULD ATTEND
This Summit is designed for:
Hotel General Managers, F&B Managers, and Executive Chefs
Sustainability and ESG professionals
NGOs and development partners working in food systems or climate action
Policymakers and local government stakeholders
Eco-conscious individuals committed to reducing food waste at home and in their communities
If you care about practical solutions, not just conversations, this event is for you.
Explore the Food Waste system – And the solutions shaping its future
While the full programme will be released soon, the Summit is structured around five (5) system blocks designed to deliver practical, Caribbean-relevant solutions to food waste across sectors.
📜 Policy & Enabling Environment
Building the conditions for food waste reduction through policy, regulation and cross-sector action.
💼 Industry Action: Hospitality, Business & Processing
Exploring practical strategies to prevent food waste where it is created and unlock circular solutions and retain profitability.
🤝 Food Recovery & Redistribution
Advancing solutions that rescue surplus food, strengthen recovery systems and redirect value to communities through structured, scalable systems.
👥 Behaviour change, Youth & Culture
Examining how consumer habits, education and culture can drive long-term food waste reduction.
🌍 Innovation & Circular Solutions
Showcasing scalable approaches in processing, packaging and innovation to close the loop on food waste.
🌿 Summit synthesis: The Caribbean Food Waste Action Agenda
Translating dialogue into priorities, commitments and next steps for implementation.
Every block moves beyond dialogue to practical, solutions-based takeaways participants can apply after the summit.
WHAT TO EXPECT
Participants can expect:
Expert-led discussions on food waste prevention and kitchen efficiency
Caribbean-relevant case studies and practical tools
A live zero-waste food demonstration showcasing how creativity meets sustainability
Opportunities to connect with practitioners, partners, and solution providers
This is a single-track, focused event designed to deliver clarity, not overwhelm.
Travel details
We’ve made getting to the Summit easy. Whether you’re travelling from across the Caribbean or internationally, here’s everything you need to plan your visit.
Fly Into:
Piarco International Airport (POS)
Piarco International Airport is Trinidad and Tobago’s main international gateway and is approximately 20 – 30 minutes by car from the conference venue. The airport is served by major regional and international airlines, with direct connections throughout the Caribbean, North America, and Europe.
Conference Hotel
Radisson Hotel Trinidad
The Caribbean Food Waste Summit will be hosted at the Radisson Hotel Trinidad, conveniently located in the heart of Port of Spain. Attendees can enjoy comfortable accommodation, on-site dining, and easy access to the Summit venue, while being just minutes away from restaurants, shopping, and local attractions. We encourage delegates to book their accommodation early using the Summit rate. Breakfast is included.
Need help planning your trip? Our team is happy to assist with general travel information and local recommendations. Contact us at info@sielenvironmental.com if you have any questions before your visit.
HOTEL RECOMMENDATIONS
The BRIX
To secure our guest rate, you may contact: reservations@thebrixhotel.com; Booking code: SIEL2026
A valid credit card or Visa debit card will be required to guarantee the reservation and payment will be collected upon arrival. A refundable secuirty deposit of USD 50 per night will be required for guests paying by card and USD 100 per night for guests paying with cash. Buffet Brekfast is included for one guest.
HYATT REGENCY
Hosted by Siel Environmental Services Limited
Siel Environmental is a Trinbago-based, Caribbean-rooted waste consultancy focused on food and organic waste prevention and reduction, composting education, and practical sustainability solutions for businesses and communities.
Founded by Mrs Sian Young, the company works across the region to help organisations reduce food waste, increase profits, enhance their sustainability reputation and build more resilient food systems.
