Field Notes from Georgia: Food, Waste and Warmth
In October, I had the pleasure of being booked to support FAO Georgia as part of a Joint Programme on SDG Localisation. This opportunity allowed me to work at the crossroads of policy, sustainability and deep-rooted cultural traditions.
Georgia is a country known for its legendary hospitality. The Supra, a traditional Georgian banquet, is emblematic of this warmth: a table overflowing with food, wine and bread, guided by a tamada (master of ceremonies) who toasts before the first bite is even taken. Wine opens hearts, as they say, and often the Supra becomes a space not just for celebration but for reflection on life, love and even social issues. It’s said that those who sought to conquer Georgia were often disarmed not just by its resilience but by the extraordinary warmth of its people. Hospitality so profound it could stop an army in its tracks.
In that spirit, my work here has been equally about technical implementation and meaningful dialogue. As part of the project, I was responsible for leading all technical aspects, ensuring the delivery of project outcomes within our timeline. This included monitoring progress, evaluating impacts and perhaps most importantly, supporting two municipalities in updating their waste management plans. These updates focused specifically on integrating Georgia’s new legal requirements around food waste, in accordance with the new national Law on Food Loss and Waste Reduction and Food Donation.
In May, I visited the country to meet with municipal officers from Poti and Khashuri. During those field visits, I presented on the broader significance of the new legislation not just as a compliance issue but as an entry point to more systemic change. We discussed how tackling food waste can serve as a foundation for developing local food policies and action plans that are rooted in community needs and aligned with the UN’s Sustainable Development Goals (SDGs). Importantly, these efforts also support the creation of Voluntary Local Reviews (VLRs), which both municipalities are currently working on.
The municipalities participated in an exchange visit to Mafra in Portugal that has already launched its VLR and operates food waste facilities. Observing these systems in action was inspiring for the Georgian delegation and their enthusiasm was contagious. I was struck by how engaged the local stakeholders were, from farmers and food producers to youth and women’s organisations. Their insights were sharp, practical and often creative. This served as a reminder that innovation doesn’t always come from the top. Rather, it bubbles up from communities who know their context best.
Last week, I returned to Tbilisi for the launch of the city’s own VLR during the ‘Peace for Sustainable Development’ conference. It was a powerful moment, with speakers including the Prime Minister and Professor Jeffrey Sachs, who posed the complex question of Georgia’s geopolitical future. East or West? But in my presentation, I focused on how food systems transcend borders. Whether in Tbilisi or Turin, Khashuri or Copenhagen, food connects us all. That’s why I also highlighted the importance of being part of international networks like the Milan Urban Food Policy Pact (MUFPP).
Georgia may still be deciding its geopolitical direction, but when it comes to food systems, it's clear: collaboration, innovation and shared learning are the way forward.
Details of image: A traditional clay pot of lobio. This is slow-cooked red kidney beans flavoured with fenugreek, served with a colourful array of pickled vegetables and accompanied by warm flatbread and cornbread. One of my favourite meals during the trip and a perfect example of Georgia’s rich, comforting culinary heritage.