101 brian lipinski apec presentation

June 2013

Brian Lipinski, Associate, World Resources Report Photo: WRAP

REDUCING FOOD REDUCING FOOD LOSS AND WASTELOSS AND WASTEInstallment 2 of “Creating a Sustainable Food Future”Installment 2 of “Creating a Sustainable Food Future”

WRI’S MISSION | To move human society to live in ways that protect Earth's environment and its capacity to provide for the needs and aspirations of current and future generations.

ABOUT WRI

WRR 2013-2014: SUSTAINABLE FOOD FUTURES

How can the world adequately feed more than 9 billion people by 2050

in a manner that advances economic development while

reducing pressure on ecosystems, climate, and freshwater resources?

32%

24% of global food supply by energy content (calories)

of global food supply by weight

THE SIZE OF FOOD LOSS AND WASTE (2009)

Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

DEFINITIONS


During or immediately after harvesting on the

farm

After produce leaves the farm for handling, storage,

and transport

During industrial or domestic

processing and/or packaging

During distribution to markets,

including losses at wholesale and

retail markets

Losses in the home or business of the consumer,

including restaurants and

caterers


SHARE OF TOTAL FOOD LOSS AND WASTE IN THE VALUE CHAIN, 2009100% = 1.5 quadrillion kcal

SHARE OF GLOBAL FOOD LOSS AND WASTE BY COMMODITY, 2009


Note: Values displayed are of waste as a percent of food supply, defined here as the sum of the “Food” and “Processing” columns of the FAO Food Balance Sheet.


SHARE OF COMMODITY LOST OR WASTED, 2009(Percent of kcal)

Note: Number may not sum to 100 due to rounding.


SHARE OF GLOBAL FOOD LOSS AND WASTE BY REGION, 2009(100% = 1.5 quadrillion kcal)


FOOD LOST OR WASTED BY REGION, 2009Kcal/capita/day

FOOD LOST OR WASTED BY REGION AND STAGE IN VALUE CHAIN, 2009Percent of kcal lost and wasted

Note: Number may not sum to 100 due to rounding.


IMPLICATIONS: ECONOMIC

US$1600/year for an American family of four

£680/year for the average household in the UK

US$32 billion worth of food thrown away in China each year

IMPLICATIONS: ENVIRONMENTAL

Greenhouse gas emissions Land use

REDUCING FOOD LOSS AND WASTE CAN CLOSE THE 2050 FOOD GAP BY 22%Global annual crop production (kcal trillion)*

Source: WRI analysis based on Bruinsma, J. 2009. The Resource Outlook to 2050: By how much do land, water and crop yields need to increase by 2050? Rome: FAO; Alexandratos, N., and J. Bruinsma. 2012. World agriculture towards 2030/2050: The 2012 revision. Rome: FAO.

2006 - food availability

2050 - baseline food availability needed

9,491

15,532

* Includes all crops intended for direct human consumption, animal feed, industrial uses, seeds, and biofuels

Food loss and waste savings

(50% reduction)

1,314

FOOD REDISTRIBUTION

EVAPORATIVE COOLERS

SMALL METAL SILOS

PLASTIC CRATES

OTHER FACTORS

• Infrastructure (e.g. roads)

• Market access

• Interaction across the supply chain

RECOMMENDATION: SET FOOD LOSS AND WASTE REDUCTION TARGETS• Global

• National

• Sub-national

• Private sector

RECOMMENDATION: INCREASE INVESTMENT IN POSTHARVEST LOSS RESEARCH IN DEVELOPING COUNTRIES

RECOMMENDATION: CREATE ENTITIES DEVOTED TO REDUCING FOOD WASTE IN DEVELOPED COUNTRIES

RECOMMENDATION: ACCELERATE AND SUPPORT INITIATIVES TO REDUCE FOOD LOSS AND WASTE

RECOMMENDATION:DEVELOP A “FOOD LOSS AND WASTE PROTOCOL”

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101 brian lipinski apec presentation

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