Global Initiative on Food Loss and Waste reduction. Working Group on Food Losses, FAO

Transcription

1 Global Initiative on Food Loss and Waste reduction Working Group on Food Losses, FAO

2 Global Food Losses and Food Waste 1.3 billion ton ( kg ) 1 / 3

3 Robert van Otterdijk Food technologist FAO Agro-industry officer Rural infrastructure & Agro-industries Division (AGS) Working for agro-industrial development

4 Contents 1. Extent of food losses and waste 2. Causes and prevention of food losses and waste 3. A new strategy for food loss reduction 4. Global Initiative on Food Losses and Waste Reduction SAVE FOOD 5. Internal Collaboration and Partnerships

5 Extent of food losses and waste CEREALS

6 Extent of food losses and waste ROOTS & TUBERS

7 Extent of food losses and waste FRUITS & VEGETABLES

8 Extent of food losses and waste MEAT PRODUCTS

9 Extent of food losses and waste DAIRY PRODUCTS

10 Extent of food losses and waste PER CAPITA

11 Causes and Prevention of food losses and waste In industrialized countries food gets lost when production exceeds demand. Prevention: Communication and cooperation between farmers.

12 Causes and Prevention of food losses and waste High appearance quality standards from supermarkets for fresh products lead to food waste. Prevention: - Consumer surveys by supermarkets. - Sales closer to consumers.

13 Causes and Prevention of food losses and waste Disposing is cheaper than using or re-using attitude in industrialized countries leads to food waste. Prevention: develop markets for sub-standard products.

14 Causes and Prevention of food losses and waste Abundance and consumer attitudes lead to high food waste in industrialized countries. Prevention: Public awareness.

15 A new strategy for food loss reduction The impacts of food losses and waste are multi-faceted. - Food security - Nutrition, Food quality and safety - Economics and Distribution - Environment

16 A new strategy for food loss reduction Cornerstones: -Food systems perspective - Supply chain approach - Addressing food waste - Viable business case - Partnerships

17 A new strategy for food loss reduction Supply chain approach - Viable business case Sustainability of food supply chains Feasibility / effectiveness of interventions: - technically - economically - nutritionally, food security-wise - environmentally - socially and culturally

18 Global Initiative on Food Losses and Waste Reduction SAVE FOOD PROGRAMME The effect of food waste and losses on food prices 2 Quantifying the causes and analysing the solutions to reduce losses, - a food supply chain approach, on a regional basis 3 The relationship between food products date marking and food waste 4 Raising awareness on food losses and waste - a world-wide media campaign 5 Regional Save Food Congresses

19 Global Initiative on Food Losses and Waste Reduction SAVE FOOD PROGRAMME The effect of food waste and losses on food prices Background study on major theoretical issues related to the economic theory of food losses and food waste 1. conceptualizes food losses and food waste in terms of the micro and macro economic conditions that can explain them (including behavioural economics); 2. Integrates the economic theory with some elements related to the cultural, legislative, policy and social dimension of food loss and waste; 3. establishes a theoretical framework for quantitative studies on the economic impacts of food losses and food waste, for example the role of imperfect information, missing markets, uncertainty, price transmission etc.; 4. identifies necessary and sufficient conditions for food losses and waste reduction and elucidate potential policy levers that would help minimize losses and waste.

20 Global Initiative on Food Losses and Waste Reduction SAVE FOOD PROGRAMME The relationship between food products date marking and food waste - Sound legal requirements and awareness of these, are key for effective date marking, and hence contribute to less food waste A comprehensive description of the issue of date marking types of date mark, importance, impact on industry, governments and consumers, link to food waste. - A description and analysis of selected national legislation on date marking An overview of the Codex Alimentarius standard on date marking. - The legal analysis highlights strengths and weakness of legislation, gaps, where improvement are required - Challenges facing public and private sectors - Results of a literature review 1. on how much food is wasted due to date marking, when and why

21 Global Initiative on Food Losses and Waste Reduction SAVE FOOD Reduce food waste in the processing, retail and catering industry: - Include articles on food waste minimisation in the standards for Good Manufacturing Practices (GMP) and ISO 9000 / ISO 22000

22 Global Initiative on Food Losses and Waste Reduction SAVE FOOD PARTNERSHIPS Interpack/ Messe Düsseldorf Consortium of companies and institutions in the food packaging industry FAO / Save Food welcomes partners to join the initiative

23 Internal Collaboration and Partnerships INTERESTED PARTNERS/ PARTIES International Fund for Agricultural Development (IFAD) World Food Programme (WFP) African Development Bank (AfDB) African Postharvest Losses Information System - APHLIS (Natural Resources Institute, EU Joint Research Centre) Donor countries Germany, Switzerland, Norway International Trade Centre (ITC) AndinaPack South America BBC World Service Wageningen University & Research Centre (WUR) European Packaging Summit (World Trade Group) Sustainable Packaging Coalition (GreenBlue) Rio+20 Climate Conference World Water Forum / World Water Week (SIWI) Global FoodBanking Network

24 Thank you