SAVE FOOD: Global Initiative for Food Loss and Waste Reduction. Jorge M. Fonseca

Transcription

1 SAVE FOOD: Global Initiative for Food Loss and Waste Reduction Jorge M. Fonseca

2 Food Security? Economics? Sustainability? 870 million people in hunger 9.1 billion to be fed in 2050 Natural disasters increasing 3x since 1980 Resources for food production diminishing Urban population increasing rapidly Zero Hunger Challenge

3 Global Initiative on Food Losses and Waste Reduction FAO & Messe Düsseldorf established Save Food in May 2011 in Düsseldorf at Interpack 2011

4 What we know, what we don t know GLOBAL ESTIMATES

5 Commissioned FAO work attracted worldwide attention 60% Food losses and waste by world region 50% 40% 30% 20% 10% Consumption Distribution Processing Postharvest Agriculture 0% cereals roots & tubers oilseeds & pulses fruits & vegetables meat fish & seafood dairy products

6 Global losses of fruits & veggies 60% 50% 40% 30% Consumption Distribution Processing Postharvest Agriculture 20% 10% 0% Europe North America & Oceania Industrialized Asia Subsahara Africa North Africa, South & West & Central Southeast Asia Asia Latin America

7 Global losses of root & tubers 60% 50% 40% 30% Consumpti on Distribution Processing 20% 10% 0% Europe North America & Oceania Industrialized Asia Subsahara Africa North Africa, West & Central Asia South & Southeast Asia Latin America

8 Estimates do not tell the entire story Other studies have shown slightly different numbers Nevertheless a consensual conclusion: High Losses Needs for standardizing quantification methodology and for identifying sources/causes of losses is clear

9 Global Initiative on Food Losses and Waste Reduction The basic pillars of Save Food 1 Awareness raising on the impact of, and solutions for food loss and waste. 2 Collaboration and coordination of world-wide initiatives on food loss and waste reduction. 3 Policy, strategy and programme development for food loss and waste reduction. 4 Support to investment programmes and projects, implemented by private and public sectors. Holistic, Integrated FSC and food system approach!

10 Quantifying at critical points

11 A new strategy: development of standard methodology Policy, strategy and programme development for food loss and waste reduction some progress in the Initial Case Studies in the Field: Kenya, Indonesia Standard Methodology - The four S approach - Identification of Critical Loss Points based on disaggregated data

12 FAO methodology being tested worldwide Case studies in Kenya confirmed losses and dynamic of quality in local market Data shows quality defects of bananas at wholesaler, and the eventual quantitative losses (later in the supply chain) Overripening Physical damages Qualitative losses % Crown rot >15 Quantitative losses % (loose finger) Thrips 30 0 (no evidence) Total 70-9? 10-12

13 Food Product Groups Food Animal Plants Food Non-food parts Food consumed Food loss Non-food parts Animal feed Biomass Incineration Disposal

14 Disaggregating food losses Quantitative Losses Qualitative Losses Animal feed or biomass Food Waste Low quality food lost Low quality food consumed Incineration or disposal

15 Dissecting food losses bring opportunities Food loss is the decrease in quantity and quality of food Non-food parts (in this case of food plants) are those not intended to be consumed by humans The intentionality depends on the specific food supply chain, the geographical and cultural context Disconnection between the planning and the end use of the product (e.g. potatoes for specific industries) exists

16 Global Initiative on Food Losses and Waste Reduction Synergy in the fight against food waste: UNEP Think-Eat-Save EU Consortium FUSIONS (food waste in Europe) OECD (policy development) Global FoodBanking Network (GFN) Federation of European Food Banks (FEBA) Food for the Cities programme Local Governments for Sustainability (ICLEI) Alliance Against Hunger and Malnutrition (AAHM) International Federation of Red Cross/Crescent Societies (IFRC) National initiatives in the UK, Denmark, Sweden, France, The Netherlands, USA, Canada, Japan, Portugal, Brazil, South Africa

17 Global Initiative on Food Losses and Waste Reduction

18 Food loss reduction picked up momentum INTERNATIONAL EFFORTS FAO REGIONAL OFFICES

19 ASIA & THE PACIFIC Strategy toward awareness raising and capacity building FOSTERING AGRICULTURAL PRODUCTION AND RURAL DEVELOPMENT COPING WITH THE IMPACT OF CLIMATE CHANGE ON AGRICULTURE AND FOOD AND NUTRITIONAL SECURITY

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23 Lack of knowledge for producing and handling Lack of diversity in quality grades Changing weather conditions Lack of Infrastructure Food losses and waste Poor awareness of the problem Confusion with labelling Stringent food safety regulation & policies Market prices

24 Falta de infraestructura para el almacenamiento en frío es parte del problema en muchos países. Sin embargo, ambientes conducentes o propicios para evitar las pérdidas es crucial. Fuente: Fonseca and Njie, 2013 (modificado de Salin, 2011) * Basado en datos del 2008, los otros del 2010 Persons/m 3 cold Country chain capacity USA 2.9 Germany 3.7 Chile 4.2 Spain *5.7 South Korea 7.0 France 7.7 Panama 7.7 Russia 8.6 India 11.3 Greece 12.0 Costa Rica 13.1 Portugal *13.5 Guatemala 18.4 El Salvador 26.4 Mexico 27.9 Brazil 35.6 Peru 69.6 Venezuela 79.0 Argentina *83.5 China 89.1 South Africa *111.4 Colombia 497.0

25 WORKPLAN UMBRELLA PROG. RESEARCH AWARENESS RAISING SYSTEMS AND METHODOLOGIES (O1) CAUSES (02) IMPACT OF FLW (O3) SOLUTION STUDIES (O4) POLICY STRATEGY INVESTMENT PROGRAMME MATERIALS FOR OUTREACH (O5) CAMPAIGNS (06) PARTNERSHIPS ON INITIATIVES BRIEFS AND GUIDANCE (O8) NAT. & REG. STRATEGIES (09) COORD. EFFORTS (O7)

26 Umbrella program of SAVE FOOD: Losses and waste addressed differently, e.g.: Food Losses More information needed on «hot spots» where the highest impact for reduction can be made Training can play a mayor role; significant benefits from P/P partnerships Different food commodities carry different challenges; also location Food Waste Awareness may play an important factor Integrated policies to promote donations and environmental protection appear to help Regulation of labeling; support to sustainable «life cycle of food» can add to effort

27 FOOD LOSS REDUCTION This generation challenge! With more pressure than others that failed to make a difference