sgr_2r food loss 030816

SOLUTIONS TO WASTING LESS FOOD DURING TOKYO2020 2R IN THE OLYMPIC GAMES - TO REDUCE THE FOOD LOSS AND TO BUILD THE FRAMEWORK OF THE RECYCLE LOOP 3 AUGUST 2016

Dr Mervyn Jones Sustainable Global Resources

FOOD WASTE

FOOD THAT IS OF GOOD QUALITY AND FIT FOR HUMAN CONSUMPTION BUT THAT DOES NOT GET CONSUMED BECAUSE IT IS DISCARDED BEFORE OR AFTER IT SPOILS

IT CAN BE UNINTENDED OR AS THE RESULT OF DELIBERATE OR A CONSCIOUS DECISION TO THROW FOOD AWAY.

SUSTAINABLE GLOBAL RESOURCES LTD 2

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


OF ALL FOOD PRODUCED

GLOBALLY IS WASTED

TONNES 1.3 BILLION


650,000 OLYMPIC SWIMMING POOLS

3.3 BILLION

TONNES ESTIMATED ANNUAL

CARBON FOOTPRINT OF FOOD WASTAGE GLOBALLY


Social

e.g. sustainable lifestyles

Environmental

CO2, water, soil loss

Economic

savings, resilience

IMPACTS


Distribution

centres & retail

30%

Consumer

10%

Handling &

transport

50%

Harvesting

10%

FOOD WASTE IN THE SUPPLY CHAIN


40% 40%

30%

45% 50% 40%

20%

40%

30% 26% 35% 25%

TYPES OF FOOD COMMONLY

WASTED IN THE SUPPLY CHAIN


TYPES OF FOOD WASTE

FOOD THAT WAS AT SOME POINT

EDIBLE, PRIOR DISPOSAL

AVOIDABLE FOOD WASTE


FOOD THAT SOME PEOPLE EAT AND OTHERS DON’T OR

THAT CAN BE EATEN WHEN A FOOD IS PREPARED IN

ONE WAY BUT NOT IN ANOTHER

POTENTIALLY AVOIDABLE FOOD

WASTE


https://www.google.co.uk/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwiez4qt8KPOAhXBFpQKHc9VA-0QjRwIBw&url=http://www.independent.co.uk/life-style/gadgets-and-tech/news/how-to-get-iphones-emoticon-keyboard-enable-the-secret-smileys-hiding-inside-of-your-phone-a6889361.html&psig=AFQjCNHoTYAqBE1GzdUbuat52lI-8H9svw&ust=1470266676781519

WASTE ARISING FROM FOOD PREPARATION THAT IS

NOT, AND HAS NOT BEEN, EDIBLE UNDER NORMAL

CIRCUMSTANCES

UNAVOIDABLE FOOD WASTE


CATERING FOOD WASTE SOURCES


FOOD WASTE MEASURES


FOOD & DRINK MATERIAL HIERARCHY


Cost of food waste 10% of it is avoidable waste

COST OF FOOD WASTE


34%

PLATE WASTE


Asuka Teramoto

(Gymnastic,

Japan)

1.41 m, 30 kg

Zhaoxu Zhang

(Basketball,

China)

2.21 m, 110 kg

PORTION SIZE


“The menu must be designed creatively to optimize the

portion size of the meals to avoid food wastage

– Rio 2016”

PORTION SIZE


PRIMARY PACKAGING – FRONT OF HOUSE

Recycling Composting

low flexibility


COMPOSTABLE PACKAGING


PRODUCT LIFE


BOH - IMPROVING SEGREGATION


get signage right – be prepared to change

BOH - SIGNAGE

25

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

SUSTAINABLE GLOBAL RESOURCES LTD

26

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

SUSTAINABLE GLOBAL RESOURCES LTD

FOOD REDISTRIBUTION

Future opportunities


https://www.google.co.uk/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwj7j6OP2aLOAhXFq5QKHWfvCDAQjRwIBw&url=http://godismark.wix.com/cityharvest&bvm=bv.128617741,d.cGc&psig=AFQjCNGDQAsQn0xYSVRUgBo67cM2HefwIg&ust=1470225991703879

https://www.google.co.uk/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwiekbOv2aLOAhWCopQKHQt9Dq4QjRwIBw&url=http://www.goodfoodingreenwich.org/&bvm=bv.128617741,d.cGc&psig=AFQjCNGDQAsQn0xYSVRUgBo67cM2HefwIg&ust=1470225991703879

https://www.google.co.uk/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0ahUKEwifh-bp2aLOAhUGlZQKHVdYCIgQjRwIBw&url=http://www.fareshare.org.uk/french-legislation-on-food-redistribution-raises-the-question-what-is-happening-in-the-uk/&bvm=bv.128617741,d.cGc&psig=AFQjCNGDQAsQn0xYSVRUgBo67cM2HefwIg&ust=1470225991703879

https://www.google.co.uk/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&ved=0ahUKEwiXwKWV26LOAhUJjJQKHXkQBucQjRwIBw&url=http://www.tntmagazine.com/news/sport/fab-14-for-glasgow&bvm=bv.128617741,d.cGc&psig=AFQjCNHuAy8WBvx-4ik_-MM7fVD5_g_IIg&ust=1470226565694926&cad=rjt

28

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)

Composting organics

Sorting

Recycling


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


MARKET DEVELOPMENT EXAMPLE


MICRO SYSTEMS


THANK YOU


Dr Mervyn Jones

Sustainable Global Resources, UK

[email protected]

mailto:[email protected]

sgr_2r food loss 030816

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