Professor Colin Hughes. School of Earth, Atmospheric and Environmental Sciences, University of Manchester

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3 Professor Colin Hughes School of Earth, Atmospheric and Environmental Sciences, University of Manchester

4 Steve Connor Creative Concern / Platform

5 #PlatformLive

6 Partners University of Manchester, Do Not Smile, Greater Manchester Low Carbon Hub, University of Salford, Greater Manchester Food Poverty Week, Manchester: A Certain Future, Higher Education Innovation Fund Environmental Sustainability Knowledge Hub.

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8 Food, footprints and reputation Tom Curtis, 3Keel Alison Last, Kellogg s Julian Walker-Palin, ETANTE consulting, Lucy Danger, EMERGE Claire Hoolohan, Tyndall Centre

9 Tom Curtis Partner, 3Keel

10 Greater Manchester s Food Footprint

11 FoodPrint Mitigating the impact of food systems for a sustainable future

12 GHGs More than all the cars

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14 High OK Good Best Materiality Mod Poor OK Good Does it make any difference? Low Worst Poor Good Low Mod High Resonance Do they want to do it?

15 Inform Convince Motivate

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18 Alison Last Corporate Communications Manager, Kellogg s

19 Food Companies: can they help create sustainable communities?

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26 Julian Walker-Palin Founder, ETANTE consulting

27 Collaboration, competition & regulation for sustainability

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29 Essential Business Or Philanthropy?

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34 CSR >> CCR

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36 Lucy Danger Founder and Director, EMERGE

37 FareShare and Food Waste

38 Proudly run by

39 FareShare Regional Centres Central & South East Scotland East Midlands Glasgow & the West of Scotland Grampian Greater Manchester Hull & Humber Kent London Merseyside North East Northern Ireland North Wales Southern Central South Wales South West Sussex Thames Valley Tayside & Fife West Midlands Yorkshire Coming Soon Cornwall

40 Why? 1.6 million children are living below the poverty line Photo via: uk-condemnation.blogspot.com

41 Whilst households throw away 7 million tonnes of food worth 12bn annually.

42 Retailers alone generate 1,600,000 tonnes of food waste per year

43 Image via zerowaste.sa.gov.au

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45 Industry partners donate food, money and time.

46 Staff and a large team of volunteers do the deliveries and manage food in the warehouse.

47 FareShare Greater Manchester currently redistributes to 125 Community Food Members

48 119 tonnes of Fruit and Vegetables Rescued = 1,487,500 5 a-day portions. Fruit July 2013-June 2014 Vegetables by percentage July 2013-June % 10% 1% 18% 2% 9% 3% 15% Spices 38% 28% 5% Citrus Stone Fruit European Fruit Tropical Fruit Soft Fruit Unspecified 14% 10% 3% 33% Root Vegetables Brassicas/Greens Salad Vegetables Nice surprises Peas and Beans Pumpkin family Onions and Garlic Potatoes Mushrooms Unspecified 2% 9%

49 Peter Ascroft a farmer donating Peter Ashcroft, local farmer who donates fresh produce to FareShare that is too big or too small to sell.

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51 Website:

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53 Claire Hoolohan Tyndall Centre, University of Manchester

54 Food and Climate Change: Diets, waste, food miles and plastic

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60 2C Global Emissions Profile 60 All GHG Greenhouse gas emissions (GtCO 2 e) Historical cumulative emissions of greenhouse gases ~60% agriculture ~20% energy ~14% waste ~6% industrial Non-CO 2 gases Year Anderson and Bows, 2009, Reframing climate change in light of post-2000 emission trends, Phil Trans, 366,

61 Cereal based products 8% Other 14% Dairy 12% Eggs Fruit and Veg 15% FOOD FOOD 3 tonnes = 3 Tonnes CO 2 e (per person per 2% Fish 3% annum) Meat 46%

62 71% 17% 3% 9% Farming & manufacturing Transport Stores Packaging

63 32% 18% 17% 0% 3% 20% 1% 1% 12% 1% 4% 23% 2% 6% 18% 10% 13% 17% 4% 9% 17% 3% 24% 86% 18% 76% 71% 64% 66% 66% 71% 26% Packaging Stores Transport Farming & manufacturing Drinks Fruit and Veg Dairy, eggs & dairy alternatives Meat, fish and alternatives Prepared food Carbohydrate staples Miscellaneous foods Total

64 Food waste 19% of all food gets wasted Over 60% of what goes in the bin could be eaten Costs the average UK household 270 per year

65 Meat Removing all meat from the diet could reduce emissions by 35% Not if you swap for cheese!! Vegan best Red white saves 18%

66 Transport 5% may be saved by avoiding airfreight and hot housing.

67 Packaging Overall only 3% of emissions come from packaging

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69 For the science behind the numbers Berners-Lee, M., Hoolohan, C., Cammack, H., & Hewitt, C. N. (2012). The relative greenhouse gas impacts of realistic dietary choices. Energy Policy, 43, Hoolohan, C., Berners-Lee, M., McKinstry-West, J., & Hewitt, C. N. (2013). Mitigating the greenhouse gas emissions embodied in food through realistic consumer choices. Energy Policy, 63, Thanks for