global initiative on food loss and waste reduction
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Global Initiative on Food Loss and Waste Reduction. Camelia Bucatariu Policy Development Consultant Rural Infrastructure & Agro-Industries Division (AGS). FOOD LOSS AND WASTE REDUCTION IN SUPPORT OF FOOD AND NUTRITION SECURITY & SUSTAINABLE FOOD SYSTEMS Food and Nutrition Security Workshop - PowerPoint PPT PresentationTRANSCRIPT
Global Initiativeon Food Loss and Waste Reduction
Camelia Bucatariu Policy Development Consultant
Rural Infrastructure & Agro-Industries Division (AGS)
FOOD LOSS AND WASTE REDUCTIONIN SUPPORT OF FOOD AND NUTRITION
SECURITY & SUSTAINABLE FOOD SYSTEMS
Food and Nutrition Security WorkshopWindhoek, Namibia
21-23 July 2014
Food and Agriculture OrganizationOf the United Nations
Structure
Global setting Zero Hunger Challenge CFS – HLPE Post – 2015
FAO AND SAVE FOOD PARTNERS Terminology Figures & facts Food and nutrition security Corporate and partnership strategy Recovery and re-distribution: food banks, cooked
meals, fresh produce Key suggestions
Turn the vision of an end to hunger into a reality
2012 Rio+20Zero Hunger ChallengeA visionAn invitation to actionA means to unite all
FAO and UNEP 5th element co-chairs
Recognizes interconnectedness of worlds’ food systems and impact on poverty, hunger, malnutrition, natural resources and climate
Overview of engagements to datePost-2015 development Agenda – Sustainable Consumption and Production
2012 → 2014
Committee on World Food Security (CFS) request to the High Level Panel of Experts on Food Security and Nutrition (HLPE) Report on Food losses and waste in the
context of sustainable food systems inform Plenary discussions – October 2014
Turn the vision of an end to hunger into a reality
Food losses and waste in the context of sustainable food systems – July 2014
Causes: consequences of how food systems function → technical, cultural, economic → require an integrated & interrelated perspective → feasible and sustainable solutions → prioritize actions
A. micro-level → each stage of the food supply chain, from production to consumption level → result from actions or non-actions of individual actors of the same stage, in response (or not) to external factors
B. meso-level → include secondary causes or structural causes → can be found at another stage or result from how different actors are organized; of relationships; or infrastructures etc. → can contribute to the existence of micro-level causes.
C. macro-level → malfunctioning food system → lack of institutional or policy conditions to facilitate coordination of actors, adoption of good practices and enable investments → favour all other causes → major reason for global extent
Food losses and waste in the context of sustainable food systems – July 2014
Recommendations States & international organizations better integrate food supply chains &
systems perspectives in all food security and nutrition strategy or action
Reduction of FLW → systematically considered & assessed as potential means to improve agricultural & food systems efficiency and sustainability
→ improved food security and nutrition Undertake four parallel mutually supportive tracks, in an inclusive and
participatory manner: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
qualitative &
quantitative
FAO efforts towards common terminology
Food loss and waste
Food loss
Food waste
Spilled, spoilt, lost (mass) Incurs reduction in quality
(e.g. macro- & micronutrients)
Unintended result of processes or institutional/ legal framework
Discarded (mass) Fit for human
consumption (from primary production to fork)
Results from negligence or conscious decision
Throughout supply chains in industrialized,
emerging & DCs
1.3 billion tonnes( 1 300 000 000 000 kg )
-
1/3 of food produced in the world gets lost or wasted (FAO, 2011)
1 / 3
Quantitative estimations:1.3 billion tons
Sub-Saharan Africa net food production (230 mil tons)
Grain losses in Sub-Saharan Africa could total
$4 billion (source: WB, NRI, FAO, 2011)
Industrialized countries consumer level FW (222 mil tons)
Industrialized countries > 40% FL at retail and consumer level
Developing countries > 40% FL at post-harvest handling and processing
Global FLW by commodity
Source: FAO. 2011. Global food losses and food waste
FLW and carbon footprint
Source: FAO. 2013. Food wastage footprint: Impact on natural resources
0%
5%
10%
15%
20%
25%
30%
35%
40%
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
% o
f tot
al
Contribution of each commodity to food wastage and carbon footprint
Food wastage Carbon footprint
FLW reduction Increased food availability → more efficient than
increasing only production
Food gets lost when: → Production exceeds demand & supply chain inefficiencies → Large quantities displayed & wide range of brands in supply
The Private Sector can reduce FLW at significant scale → invest & act
The Public Sector → R&D and guidance → enabling environment
Global Initiative on FLW Reduction (SAVE FOOD)
Assessment methodology
levelscauses impacts
Evidence-basedpolicies
strategiesprogrammes
Awareness/capacity development
disseminationGlobal
Community of Practice (CoP)
Coordination and collaboration in partnerships with public and private sector FAO working group (HQ & Regional Offices)
Beneficiaries: the global agricultural and food system stakeholders
Primary production Post-harvest handling Processing Distribution Sales Consumption
By–products and waste management optimization
SAVE FOOD pillar Evidence-based policies, strategies, programmes
REGIONAL OFFICESLatin America & The Caribbean
Sub-Saharan AfricaAsia & The Pacific
Eastern Europe & Central AsiaNorth Africa & The Near East
LIAISON OFFICESEurope & The EU
North America & The World BankJapan
United Nations
COUNTRY OFFICES
Prevention and reduction of food and drink waste in
businesses and households
Guidance for governments, local authorities, businesses and other organisations
FAO – UNEP Guidance Version 1.0
Prevention and reduction of food and drink waste in businesses and households
Guidance for governments, local authorities, businesses and other organisations
FAO – UNEP Guidance Version1.0
FAO – UNEP Guidance Version1.0FAO – UNEP Guidance Version1.0
Drivers: Socio-economic, Environmental, Technological, RegulatoryExpression of the drivers through: skills, behavior, motivation,
habits
Lack of consumer awareness of quantitative FW
Food supply: HO-RE-CA sector, farmers markets, street vendorsIndustrialized, emerging, and developing countries
Data sources: kerbside waste (garbage, recyclables and green organics), local authorities residual wastes, compositional analysis, kitchen/consumer
diaries, Household Waste Recycling Centre (HWRC)
FW
• Planning• shop list, meals, budget
FW
• Purchasing• over-buying, portion size (option to choose) vs need, marketing,
preferences i.e. shape, colour, date marking
FW
• Storage at household level• sub-optimal facilities, temperature, packaging, date
marking
FW
• Preparation• sub-optimal use of the resource, portioning
FW
• Utilization efficiency• leftovers, preferences, skills for food handling, behavior
Recovery and re-distribution of cooked meals – example from Portugal (European Union)
Recovery and re-distribution of cooked meals – example from Portugal (European Union)
The Global FoodBanking Network (GFN)
Assess community and country-wide food assistance needs and available resources
Recruit business, faith, community, and government leaders to engage with or design the food banking system
Develop partnerships with grocery products and other industries to enhance food banking service delivery
Provide planning and technical support
Share logistical, operational and technology support
Promote best practices, expertise, and training resources
Assure food bank compliance with food safety standards
The Global FoodBanking Network (GFN)
Egyptian Food Bank
Feeding Programs
Sustainable Monthly Programs
School Feeding
Organize Charitable Work
Seasonal ProgramsRamadan
Odheya Program
Development Programs
School Feeding
Educational Programs
Vocational Rehabilitation and Micro enterprises
Behavioral Awareness
Mega Project
Awareness Programs
Food Wastage Awareness For
Hotels and Restaurants
Odheya Program
Volunteering Programs
Families Volunteering
EFB Generation Program
Corporate volunteering
Universities Volunteering
EFB is ideal for Relief Programs & was present in times of Accidents and nature Disasters
EFB Reached all Egypt Governorates
Activity 2006 2010 2011 2012 2013
Monthly Feeding
(Dry Food)
Seasonal Feeding During
RamadanOdheya
Meat (families reached)
Canned Meat with
Vegetables
Volunteers
10,000
50,000
36,000
60,000
2,964
120,000 150,000 180,000 210,000
750,550 1,000,000
1,200,000 1,500,000
1,000,000
1,200,000
1,500,000 1,800,000
8,500,000
12,000,000
15,000,000 20,000,000
45,000 45,000 47,000 47,000
Key messages
Coordination, collaboration & partnership for concrete action (public sector, private sector, and civil society)
Reduction of FLW increased food availability for sustainable consumption and production more efficient than increasing only food production
Workig Groups Session – focused discussion on:1. How to facilitate a fitting national regulatory framework: strategy, legislation,
policy, plans?2. How to incentivize an efficient system? How to recover and redistribute safe
and nutritious surplus from production to consumption? Concrete tools and programmes.
3. How do we organize our dialogue? How to facilitate multi-stakeholder dialogue and hot to integrate the different levels from local to national
4. How to get ready: Criteria for programme implementation on town level?
Global Initiativeon Food Loss and Waste Reduction
Thank you
www.fao.org/save-food
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Food and Agriculture OrganizationOf the United Nations