Opportunites for Local and Regional Authorities in facilitating food waste prevention and reduction

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1 Opportunites for Local and Regional Authorities in facilitating food waste prevention and reduction Committee of the Regions Brussels, Belgium 01/03/2016 Global Initiative on Food Loss and Waste Reduction

2 Structure CONTEXT FOOD AND NUTRITION SECURITY URBANIZATION AND RURAL TRANSFORMATION FOOD LOSS AND WASTE IMPACTS GLOBAL POLICY RECOMMENDATIONS BY CFS HLPE ACTION: GLOBAL, REGIONAL, NATIONAL, LOCAL AGENDA 2030: SUSTAINABLE DEVELOPMENT GOALS GLOBAL INITIATIVE ON FLW REDUCTION (SAVE FOOD) OPPORTUNITIES: KNOWLEDGE, TERMINOLOGY, DEFINITION, METHODOLOGIES, EDUCATION, ON LINE TECHNICAL PLATFORM, CASE STUDIES, GUIDANCE

3 Global Initiative on Food Loss and Waste Reduction The goal of food loss and waste reduction is improved food security for people while saving natural resources and energy.

4 FAO-IFAD-WFP 2015 State of Food Insecurity in the World (SOFI) SOURCE: FAO, IFAD AND WFP THE STATE OF FOOD INSECURITY IN THE WORLD MEETING THE 2015 INTERNATIONAL HUNGER TARGETS: TAKING STOCK OF UNEVEN PROGRESS. ROME, FAO.

5 Urban and rural population United Nations, Department of Economic and Social Affairs, Population Division (2014). World Urbanization Prospects: The 2014 Revision, Highlights (ST/ESA/SER.A/352).

6 PERCENTAGE URBAN AND URBAN AGGLOMERATIONS BY SIZE CLASS PROJECTIONS TO 2030

7 POTENTIAL SOCIO-ECONOMIC IMPACTS OF FLW REDUCTION Food loss and waste Production Harvest Processing Distribution Consumer level Reduced food availability Increased pressure on land for production Increased waste management Food security Landfill Environmental impacts Direct and indirect impacts Socio-economic impacts Pillars of sustainable livelihoods Direct impacts Scarcities Increased public costs Income Air pollution Land occupation Water use Climate change Climate change Water pollution Energy P-resources Land Increase labour demand Reduced nutrient availability for human consumption Food prices Increase pesticide and nitrate exposure Food security and nutrition Health and well-being Reduced vulnerability Biodiversity loss Deforestation Ecosyst. services Water Loss of wild landscapes (grasslands, wetlands) Increased safety and displacement risks Reduced access to ecosystem services (regulating, provisioning and supporting) Sustainable use of natural resources SOURCE: FAO FOOD WASTAGE FOOTPRINT. FULL COST ACCOUNTING. ADAPTED

8 1/3 of food lost or wasted SOURCE: GLOBAL GREENHOUSE GAS-EMITTING COUNTRIES VERSUS FOOD LOSS AND WASTE (FAO, 2013)

9 % of total FLW and carbon footprint 40% Contribution of each commodity to food wastage and carbon footprint 35% 30% 25% 20% 15% 10% 5% 0% Cereals (excluding beer) Starchy roots Oilcrops & Pulses Fruits (excluding wine) Meat Fish & Seafood Milk (excluding butter) & Eggs Vegetables Commodity 1 Commodity 2 Commodity 3 Commodity 4 Commodity 5 Commodity 6 Commodity 7 Commodity 8 Food wastage Carbon footprint Source: FAO Food wastage footprint: Impact on natural resources

10 FLW FRAMEWORKS: ECONOMIC DIMENSION Micro economic conditions Macro economic conditions Non economic conditions Questions: Imperfect information Price transmission Missing markets Uncertainty Income Employment structure Infrastructure Globalization &Urbanization Inflation Policy & legislation Private standards Social aspect Climate change Natural resources costs involved for prevention and reduction prioritization of level of intervention based on costbenefit analysis what elements are prioritized? return on investment for prevention and reduction: short, medium, long term : Background paper with University of Bologna : FAO LEI, Wageningen UR, study: Potential Impacts on Sub-Saharan Africa of Reducing Food Loss and Waste in the European Union : FUSIONS EU FP7: The socio economic impacts of food loss and waste reduction in the EU: a comparative analysis

11 GLOBAL POLICY 2012 Rio+20a vision to unite all FLW co-chairs: FAO, UNEP, UNIDO close collaboration: IFAD, WFP interconnectedness of food system and impacts on poverty, hunger, malnutrition, natural resources and climate Technical Platform on Measurement and Reduction of FLW FAO and IFPRI

12 MEASUREMENT: FAO STATISTICS DIVISION GLOBAL FOOD LOSS INDEX Agenda 2030 : Sustainable Development Goals (SDGs): 12.3, 12.5, 2 Goal No Ensure Sustainable Consumption and Production Patterns: Halve per capita global food waste at the retail and consumer level, and reduce food losses along production and supply chains > The Global Food Loss Index (indicator, FAO Statistics Division) Need to improve assessment of the magnitude and causes of FLW An indicator for FAO s M&E Strategic Framework (Strategic Programme 4) Agenda 2030: SDG 12.3 Data sources: existing surveys and FAOSTAT, Food Balance Sheets Estimates loss ratios at country level (dynamic predictions are supported i.e. estimates can be continuously updated) Food loss indices at country, regional and global by commodity or in totality (percentage scale)

13 FLW IN THE CONTEXT OF SUSTAINABLE FOOD SYSTEMS (JULY OCTOBER 2014) FLW CAUSES consequences of how food systems function technical, cultural, economic require an integrated & interrelated perspective feasible and sustainable solutions prioritize actions macro-level meso-level micro-level FLW SYSTEMIC RECOMMENDATIONS Local authorities, s,tates international organizations: integrate system perspective Reduction of FLW improve agricultural and food systems efficiency and sustainability improved food security and nutrition Four parallel and inclusive supportive tracks: 1. Improve data collection and knowledge sharing on FLW 2. Develop effective strategies to reduce FLW, at the appropriate levels 3. Take effective steps to reduce FLW 4. Improve coordination of policies and strategies in order to reduce FLW

14 GLOBAL INITIATIVE ON FOOD LOSS AND WASTE REDUCTION Assessment methodologies levels causes impacts Evidence-based policies strategies programmes investments Capacity development Global Community of Practice (CoP) Coordination and collaboration with public and private sector, academia, civil society e.g. IFAD, WFP, UNIDO, UNEP, IFPRI, World Resources Institute, OECD, Global FoodBanking Network FAO multi-disciplinary working group (HQ & Sub/Regional/National/Liaison Offices) Beneficiaries: the global agricultural and food system stakeholders Primary production Post-harvest handling Processing Distribution Sales Consumption By products and waste management optimization

15 GLOBAL, REGIONAL, NATIONAL, LOCAL 2013: Near East and North Africa Regional Strategic Framework Reducing Food Losses and Waste in the Near East & North Africa : Asia and the Pacific The Asia and the Pacific regional initiative is supporting the implementation of the National Zero Hunger Challenge in five countries : Africa October 2014, Johannesburg: AUC and FAO engaged in a two-day High-level meeting on Malabo Declaration; target to reduce by 50% the PHL by 2025 Several countries are supported to strengthen primary data (case study methodology) and requested FAO technical, strategic and policy support : Europe and Central Asia analysis the FLW causes, levels and solutions; 2014 study; Regional Initiative : Latin America and the Caribbean September 2015, Santo Domingo, Dominican Republic: First regional dialogue on FLW 27 January 2016 in Quito, Fourth Summit of the Community of Latin American and Caribbea n States (CELAC); creation of the Regional Alliance for Reducing Food Waste and Losses

16 TOWARDS A COMMON UNDERSTANDING AND TERMINOLOGY Along local, national, and international food supply chains in industrialized, emerging and developing countries

17 SAFE AND NUTRITIOUS FOOD RECOVERY AND REDISTRIBUTION Food availability and access for direct human nutrition Food loss and waste prevention and reduction at source Recovery and redistribution of safe and nutritious food for human consumption Feed Compost or energy recovery Disposal SAFE AND NUTRITIOUS FOOD (PROCESSED, SEMI-PROCESSED, RAW) ALONG THE FOOD SUPPLY CHAIN Data needs - each segment of the food supply chain - what is feasible to prevent, reduce, RandR - what is managed as waste - thus, a) not possible to recover for human consumption and b) inedible parts - Harmonization of terminology, methodology, reporting and monitoring to build the evidence for decisions at local and national level FOOD-USE-NOT-LOSS-OR WASTE HIERARCHY, ADAPTED FROM CFS 41 BY BUCATARIU, C., 2015

18 1. Recovery and Redistribution of safe and nutritious food for human consumption Voluntary Definitional Framework, FAO, 2015 TOWARDS A COMMON TERMINOLOGY Recovery of safe and nutritious food for human consumption: receive, with or without payment, food (processed, semi-processed or raw) which would otherwise be discarded or wasted from the agricultural, livestock, fisheries and forestry supply chains of the food system. Redistribution of safe and nutritious food for human consumption: store or process and then distribute the received food pursuant to appropriate safety, quality and regulatory frameworks directly or through intermediaries, with or without payment, to those having access to it for food intake. Current implementation models identified High variety of stakeholders Gleaning networks, food banks (warehouse, direct service, virtual, mixed form), social supermarkets / community shops, food pantries, soup kitchens, community/charitable programmes, shelters, mixed form of social protection programmes that provides food, directly or indirectly, among other services SOURCE:

19 Education Education material for school children from 6 to 14+ age groups

20 Global knowledge platform and community of practice Global Community of Practice (CoP) on food loss reduction G 20 FLW technical platform (FAO and IFPRI)

21 EXAMPLE OF TECHNICAL SUPPORT URBAN FOOD WASTE Urban Food Policy Pact Promoted by the Mayor of Milan More than 115 cities Signed on 15 October 2015 at EXPO Areas covered: sustainable dietary guidelines social and solidarity economy services to food producers short food chains food waste prevention, reduction, and management FAO is part of the Technical Team, including Food for Cities Conference co-organized with Lisbon Municipality in 2016: Urban food access and food waste prevention

22 1. Provide tools for governments, local authorities, businesses, and other organizations. 2. Guide the development and implementation of a strategy that focuses on working collaboratively to prevent and reduce food waste. 3. For food waste prevention in: 1. Retail, hospitality (restaurants, hotels) 2. Food service (schools, hospitals) 3. Household FAO UNEP WRAP 4. Waste and loss in agricultural production

23 Modules 1. Mapping and measuring food and drink waste Methods: - Review of data and statistics - Reports on food waste from businesses - Direct measurements of waste streams - Mass-balance calculations - Local waste management + composition analysis - Surveys 2. Options for developing national or regional policies and measures for food and drink waste prevention and reduction 3. Developing and implementing programmes to prevent and reduce household food and drink waste 4. Preventing and reducing food waste in the food and drink business supply chain (retail and manufacturing, and hospitality and food service)

24 Difference between levels

25 FOOD LOSS AND WASTE MEASUREMENT PROTOCOL Target release Early 2016 Parties involved Protocol structure WRI, FAO, UNEP, Consumer Goods Forum (CGF), World Business Council for Sustainable Development (WBCSD), EU FUSIONS & WRAP Technical working group work flow Assess methods, practices & identify issues Draft Review

26 MEASUREMENT: Case Studies methodology Food Loss Assessments: Causes and Solutions Identification of Consultants - Subsector Specialist, actor - Agricultural Economist Selection of Food Supply Chains - Based on smallholder producers - Significant scale of food production - Preferably including agro-processing and urban market Multi-stakeholder validation workshop Food Loss Reduction Strategy Investment program to reduce food losses

27 SAVE FOOD Case Studies Kenya for banana, maize, fish, milk M I L K Embu - Meru - Nyeri - Nakuru - Uasin Gishu - Kisumu - Kericho Counties November December 2012 Hezekiah G. Muriuki Joyce M. Kiio-Mutua

28 SAVE FOOD Case Studies Kenya Stage in the supply chain % loss % handled Weighed losses % Causes M I L K Milking and storage on-farm Mainly spoilage of evening milk Family consumption Community supply Negligible spillage due to very short supply chain Trader collection centres No cooling facility Co-op/ SHG Traders/ Hawkers Aluminium milk containers and cooling facility Transport ltr of milk per day on motorbikes At milk bars and others Processors collection centres Total loss along the supply chain With milk cooling system, but expensive and unreliable power Milk rejected by the processor 7.3

29 SAVE FOOD Case Studies Kenya Food loss reduction strategy Capacity building along the milk supply chain M I L K 1. Quality-based milk payment system. 2. Training of farmers on farm management and dairy industry players on hygienic milk handling and quality testing 4. Industry regulation to carry out quality surveillance of milk 5. Cold chain promotion 6. Commercialization of traditional and value-added dairy products. 7. Increased investments in rural infrastructure 8. National Dairy Development Policy

30 Awareness raising / Information dissemination Save Food network Food Waste ThinkTank

31 OPPORTUNITIES Options for multi stakeholder operational implementation - Public private-civil society partnerships Access to the safe and nutritious food already produced: prevention and reduction, R&R for food insecure: venue, number, socio-economic status, foodstuffs Institutional/policy/regulatory frameworks: need to assess facilitation options Data: along the food supply chains, what can be prevented Implementation capacity to meet demand and supply: cost/benefit short, medium, long term for all actors in the supply chain and for the end consumer Tools for monitoring and evaluation Food safety, quality and human nutrition Practical messages for educational activities - e.g. community level Coordination between local, national, regional aglobal level interventions and priorities

32 JOIN SAVE FOOD Global Initiative on Food Loss and Waste Reduction