Global Initiative on

Food Loss and Waste reduction

Working Group on Food Losses, FAO

1 / 31 / 3

Global Food Losses and Food Waste

1.3 billion ton( 1 300 000 000 000 kg )

Robert van OtterdijkFood technologist

FAO Agro-industry officerRural infrastructure & Agro-industries

Division (AGS)Working for agro-industrial development

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

Extent of food losses and waste

CEREALS

Extent of food losses and waste

ROOTS & TUBERS

Extent of food losses and waste

FRUITS & VEGETABLES

Extent of food losses and waste

MEAT PRODUCTS

Extent of food losses and waste

DAIRY PRODUCTS

Extent of food losses and waste

PER CAPITA

Causes and Prevention of food losses and waste

In industrialized countries food gets lost when production exceeds demand.

Prevention: Communication and cooperation between farmers.

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.

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.

Causes and Prevention of food losses and waste

Abundance and consumer attitudes lead to high food waste in industrialized countries.

Prevention: Public awareness.

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

A new strategy for food loss reduction

Cornerstones:

-Food systems perspective

- Supply chain approach

- Addressing food waste

- Viable business case

- Partnerships

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

Global Initiative on Food Losses and

Waste Reduction – SAVE FOOD

1 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

PROGRAMME 2012-13

Global Initiative on Food Losses and

Waste Reduction – SAVE FOOD

1 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.

PROGRAMME 2012-13

Global Initiative on Food Losses and

Waste Reduction – SAVE FOOD

2 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

PROGRAMME 2012-13

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

Global Initiative on Food Losses and

Waste Reduction – SAVE FOOD

PARTNERSHIPS

Interpack/ Messe DüsseldorfConsortium of companies and institutions in the food packaging industry

FAO / Save Food welcomes partnersto join the initiative

www.save-food.orgwww.fao.org/save-food

Internal Collaboration and Partnerships

INTERESTED PARTNERS/ PARTIESInternational 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, NorwayInternational Trade Centre (ITC)AndinaPack – South AmericaBBC World ServiceWageningen University & Research Centre (WUR)European Packaging Summit (World Trade Group)Sustainable Packaging Coalition (GreenBlue)Rio+20 Climate ConferenceWorld Water Forum / World Water Week (SIWI)Global FoodBanking Network

Thank you