icsw2015 food waste

KEYNOTE PRESENTATION 3: 20 MAY 2015

FOOD WASTE GENERATION AND PREVENTION STRATEGYINTERNATIONAL CONFERENCE ON SOLID WASTES 2015: KNOWLEDGE TRANSFER FOR SUSTAINABLE RESOURCE MANAGEMENT, HONG KONG SAR, P.R. CHINA, 19 – 23 MAY 2015

Dr Mervyn JonesSustainable Global Resourceson behalf of WRAP, United Kingdom

One third of food waste is wasted

1.3 billion tonnes (UN FAO)

1 in 4 calories wasted globally (WRI/UNEP)

THE CHALLENGE FOR FOOD

Food

Water

Energy

50% increase by 2030 (IEA)

50% increase by 2030 (FAO)

30% increase by 2030 (IFPRI)

CLIMATE CHANGE

SUSTAINABLE GLOBAL RESOURCES LTD 2

Social

e.g. sustainable lifestyles

Environmental

CO2, water, soil loss

Economic

savings, resilience

IMPACTS



WATER FOOTPRINT STRESS OF FOOD WASTAGE

Europe N. America & Oceania

Industrialised Asia

Sub Saharan Africa

N. Africa, W &

Central Asia

South & SE Asia

Latin America

cereals

pulses

vegetables

fruits

km

2

Source: FAO Food wastage footprint: Impacts on natural resources. 2013


FOOD & DRINK MATERIAL HIERARCHY

SUSTAINABLE GLOBAL RESOURCES LTD

DISTRIBUTION WASTAGE

6

40% 40%

30%

45%50% 40%

20%

40%

30% 26%35%

Types of food commonly wastedin distribution centres

25%

7

Why food is thrown away:

Planning Buying Storage Preparation Use

Habits, attitudes, values, motivations, skills, knowledge Food & packaging properties & availability

UK FOOD WASTE CHALLENGE


HOSPITALITY FOOD WASTE SOURCES



UK PRODUCTION WASTE IMPROVEMENTS 2004-08

Source: Food and Beverage Sector Non-Labour Resource Efficiency. Lavery, Pennell & Evans. 2014


UK FOOD PRODUCTION POTENTIAL

Energy performance improvements total potential savings of £350M p.a. greenhouse gas emissions savings reduction

potential of 3.5Mt CO2e

Waste improvements waste raw materials potential savings of £400M

p.a. greenhouse gas emissions savings reduction

potential of 2.3Mt CO2e

Transport improvements potential savings of £170M p.a. greenhouse gas emissions savings reduction

potential of 0.8Mt CO2e reduce NOx, SOx and particulates by 36%

10

INTEGRATED STRATEGY FOR ACTION

Improved design

Influencing production & consumption:

• prevent waste • increase recycling

Market development

Embed resource efficient thinking

Raw material

extraction

Manufacturing

Retail or service

Use

Collection

Recycling

Material production

Re-use & repair



MANUFACTURING PREVENTION STRATEGIES

Avoidance: Incremental Processes and Systems Structural Change Redesign

Re-use/Recycle/Recover collections reprocessing, e.g. anaerobic digestion new markets for food waste streams, e.g.

Agriculture, soil improvement, biogas

12


FOOD PACKAGING

Packaging contains, protects, transports, labels, markets and preserves

Grocery accounts for around 60% of UK packaging usage

Substantial improvements of primary product packaging by light-weighting in metal cans, glass and plastic containers

14

INFRASTRUCTURE

Ensure quality and capacity by:

Addressing technical barriers

Determining capacity requirements

Providing financial support to leverage private sector investment

Obtaining clarity on end market requirements for outputs (e.g. quality requirements)

Anaerobic Digestion

Sorting

Recycling


15

Social Interventions - to deliver behaviour change Collections designed for

different housing types• types of container • capacity of container• collection frequency

Collections need to be legally compliant

Simple ‘rules’ Greater consistency in

recycling services nationally

Can collections at home & at work be the same?

Anaerobic Digestion

Sorting

MAKE PARTICIPATION EASY


16

BEHAVIOUR CHANGE

Food waste prevention – Love Food Hate Waste

WRAP developed Recycle Now – ‘what to recycle and where’

Communication materials for local authorities and partners (e.g. London 2012)

‘On pack’ labels for packaging in partnership with retailers and brands


17

Targeting: Business supply chain Retail interface consumers

Two elements: National awareness

raising Give clear instructions

on how to recycle locally

key is to link increase in awareness to increases in people recycling

EFFECTIVE COMMUNICATIONS


VOLUNTARY ACTION Courtauld Commitment improving resource efficiency and

reducing the carbon impact across UK grocery retail sector

Hospitality & Food Service Agreement launched in June 2012

$3bnsaved

18SUSTAINABLE GLOBAL RESOURCES LTD

WORKING WITH GLOBAL BRANDS

Working with international brands

Design in recyclability Encourage innovation

Match labelling on packaging where available

Simplify packaging where possible



MARKET DEVELOPMENT

Encouraging demand for recycled materials and products in new & existing markets

• retail e.g. packaging• agriculture e.g. food waste

Addressing barriers to market entry

• Quality protocols

Encouraging new business and retail models

Public sector procurement, e.g. leadership

20

MARKET DEVELOPMENT EXAMPLE



IMPACT & EVALUATION

22

National metrics• Defra statistics• impact of regulation

Business plan • every 3-4 years

Programme level• sectoral• product/material

Mechanisms• campaigns• voluntary agreements• financial mechanisms

• Benchmarking

• Forecasting

• Monitoring &

reporting • WRAP internal• online reporting tools• industry self

reporting

• Evaluation• independent

verification

THE UK JOURNEY SO FAR


THANK YOU

Dr Mervyn Jones

[email protected]

on behalf of

www.wrap.org.uk


icsw2015 food waste

Documents

food food water energy

food waste streams

food waste generation

food packaging packaging

types of food

natural resources

fao food wastage footprint

soil loss economic savings