valuing our food and water resources steven m. finn - june 2014

www.responsecology.com

Valuing Our Food and Water ResourcesFood Security, Water Security, and Food Recovery

Minimizing Waste, Maximizing Opportunity

Steven M. FinnResponsEcology, Inc.

University of Pennsylvania

Some Key Issues Via Headlines

China’s Bad Earth Food Recycling Faces Snags

Hey Farmers Market Snobs: Ugly Produce Needs Love Too

The Great Balancing Act Global Food: Waste Not, Want NotEurope Unleashing Full Scale Attack on Food Waste Recycling the Leftovers A Troubling Pattern of Excessive Food Loss

Food Prices Surge as Drought Exacts a High Toll on CropsFood Waste Worsens Greenhouse Gas Emissions: FAO Battle Over Drought Remedy Is clean water the new oil?

How 40% of Our Food Goes to Waste The Real Focus For Food Recovery The drying of the WestFood Security Requires Water Security

The Key Constant: Food + Water = Life

Food Security: It’s a Local Problem

• Over 50 million Americans (about 1 in 6) lived in food insecure households in 2011 - About 17 million children - About 5 million seniors Source: www.feedingamerica.org, 2013

• Question: Is this a meal?

…And It’s a Global Problem

• 842 million people (12% of the global population) were undernourished from 2011 to 2013 Source: FAO, WFP, and IFAD 2013

• About 98% of these individuals live in developing countries Source: FAO, WFP, and IFAD 2013

• Roughly 2 billion individuals face one or more micronutrient deficiencies Source: FAO 2013

…And It’s Linked to Resources

• Resources – such as water – that are increasingly scarce, and increasingly linked

As McKinsey notes:• Up to 3 billion more middle-class consumers will

come on line in the next 20 years• Demand for resources is increasing; finding &

extracting them is increasingly expensive• Environmental factors limit production• Rising concern about inequality might require action

Source: Dobbs, et al. 2011

…And It’s Linked to Environment

• Feeding 9 billion by 2050 requires sufficientquality land and water• Agriculture already uses70% of freshwater forirrigation, and 38% of ice-free landSource: Foley, 2011

• Pollution is a critical global constraint

The Challenge Ahead:

• So we need to:• Feed another 2 billion by 2050• Ensure adequate water for 9 billion people• Get more from existing resources • Do so in a way that ensures survival of

people and planet• Make outputs of one process inputs to othersOne key starting point: Reduce Food Waste

Low Hanging Fruit?

The Opportunity Now:

• Reframe: View 9Bx2050 as an Opportunity• Key: The problem of food waste is tied to the twin

problems of poverty and the environment• Food Waste = the low-hanging fruit; it provides a

huge opportunity for global collaboration on eliminating hunger & optimization of resources

• Start by reducing, and redirecting, our enormous amount of food waste – and put it to good use

Reduce Waste through Partnerships

Going from loss/waste to productive use….

Food Waste in the US: Scope

• 1977: a study estimated that 20% of the food produced in the US for human consumption was lost annually – at that time 137 million tons with a value of $31 billion Source: USDA Report to Congress, 1977

• Two decades later, another study estimated US food losses at 96 billion pounds annually (or 27% of food available for human consumption) Source: Kantor et al., 1997

• A recent NRDC report noted that 40% of the food in the US is not eaten

• This translates to 20 lbs. of food per person per month and a value of $165 billion

Source: Gunders, 2012

Food Waste in the US

Recent USDA Study: • 31% of the available food supply at the retail

and consumer levels in 2010 was not eaten• A total of 133 billion pounds of food (meat,

poultry, fish, vegetables, dairy, etc.)• Value of $162 billion

Source: Buzby, Wells, & Hyman, 2014

Food Waste in the UK

• High rates of food waste in the UK as wellWRAP noted that:• UK households waste 6.7 million tons of food

per year (about 33% of purchases)• With proper management, more than 60% of

that food could have been eaten• Nearly 25% of all avoidable food waste was

discarded in a whole/unopened state Source: WRAP, 2008

Global Losses

• A study by SIWI noted that food losses and wastage could be as high as 50% from field to fork Source: Lundqvist,2008

Global Losses

• About 1/3 of all edible parts of food produced globally for human consumption go to waste annually

• That’s 1.3 billion tons annually

Source: Gustavvson et al., 2011

Global Food Waste by Product

Source: FAO: Food Wastage Footprints, 2012

One Trillion Reasons

• In US dollars, FAO estimates food losses and food waste total about $680 billion in industrialized countries, and $310 billion in developing countries Source: FAO Save Food, 2013

• That’s nearly one trillion US dollars…

$ 1,000,000,000,000

Global Losses: The Message

• Global food losses of this magnitude are unconscionable – especially when viewed in parallel with hunger

• “The potential to provide 60-100% more food by simply eliminating losses, while simultaneously freeing up land, energy, and water resources for other uses, is an opportunity that should not be ignored.”

Source: Fox, Institute of Mechanical Engineers, 2013

Some Causes of Food Waste

• Extreme Weather• Pests• Regulations• Overly selective quality standards• Damage from machinery• Loss in Transport and storage• Food prep and conversion• Supply and demand variability• Damaged packaging• Over-purchasing• Confusion over sell-by dates• Plate waste

Source: Kantor et al. 1997

Where Food Waste & Losses Occur

• Developing countries (post harvest and processing) vs. Industrialized countries (retail and consumer)

Source: Gustavvson et al., 2011

Developing countries

• Lack of infrastructure is critical• Transportation, refrigeration problems• Much material is lost in transit to market, or

rots in inadequate storage facilities

• Little waste at market; food is simply too valuable!

Industrialized countries

• Highly efficient transportation systems allow for rapid movement of food over great distances

• Consumers expert convenience, fully stocked shelves at all times and “perfect” produce

• System based on oversupply and uniformity• Vast amounts of waste at market• “Imperfect” produce culled out at farm

Excess Fruit In, Excess Fruit Out

• Excess supply and quest for perfection = waste

Overstocking leads to waste

• Variety 24x7 is costly

Chicken In, Chicken Out

• The waste goes beyond fruit and vegetables

Poor Infrastructure, and Apathy

• Food waste in developing nations results from a lack of infrastructure for storage and transportation

• Food waste in industrialized nations stems largely from a culture of abundance, and apathy

Abundance = Myth, Illusion

“Industrialized nations need to learn what it means to live in scarcity – because the appearance of infinite abundance is an illusion.” Tristram Stuart, Waste, 2009

Valuing Food and Resources

• How much do we value our food?

• And the resources to produce it?

• How often do we consider the weaknesses of the food system, and the waste that results?

A Move to Mainstream

• Food Waste is not yet a mainstream issue in industrialized nations

• The US spends $1 billion annually to dispose of food waste Source: www.endhunger.org 2013

• It must become part of national, and global, agendas

Global Food Waste: Significance

• Food Waste has direct and significant bearing on the two most pressing issues of our time – poverty/hunger and the environment

Significance: Lost Calories

• Wasted food prevents needed calories from reaching the mouths of the needy

• If we could save ¼ of the food currently lost or wasted globally, it would be enough to feed the 870 million hungry across the globe today

Source: FAO Save Food 2013

Significance: Wasted Nutrients

• All too often, high quality calories (fruits, vegetables, and meat proteins) go to the waste stream rather than to individuals

Significance: Obesity

• More than 1/3 of Americans are obese, including 17% of children ages 2-19

• Source: www.cdc.gov 2013

• In the US, obesity rates have doubled in children and tripled in adolescents in the last 30 years Source: www.cdc.gov 2013

• High quality calories currently being wasted could offset the challenges of food deserts

Environmental Impact

• Wasted Food = Wasted Water• “Globally, the loss of water through food

wastage would easily meet the household water needs of the 9 billion people expected in 2050”

Source: FAO: Food Wastage Footprints, 2012

Environmental Impact: Air

• Wasted Food = Air Pollution• Food waste is a major component of landfills;

decomposing food pollutes the air and contributes to global warming through methane emissions

• Methane gas has more than 20 times the global warming potential of carbon dioxide

Source: www.epa.gov, 2013

Environmental Impact: Energy

• Wasted Food = Wasted Energy• US food wastage represents 300 million

barrels of oil per year • That’s 4% of our nation’s oil use Source: FAO: Food Wastage Footprints, 2012

• And we use even more energy when we haul it away to landfills

Environmental Impact: Resources

• Wasted Food = Wasted Resources• Waste of all of the Agricultural inputs that

went into producing the wasted food – including fertilizer and pesticides – which also contribute to water pollution via runoff

Environmental Impact: Soils

• Wasted Food = Depleted soils• The production of meat and dairy products

wasted annually in the US and UK require 8.3 million hectares (about 2/3 the size of NY)

Source: FAO: Food Wastage Footprints, 2012.

• The press for land disrupts climate and hydrological cycles, and threatens to reduce the productivity of land by 25% this century

Source: Stuart, 2009.

A Dysfunctional Circle

Current Food System: Roughly half of food lost along the way

The Impact of Dysfunction

• We’re producing more than we need in developed countries

• At every stage we are devoting finite resources to produce food that we eventually discard

• In the final stages we inflict even more harm on the environment by disposing of food that we did not use (methane emissions, groundwater)

• We fail to divert over a billion tons of excess food to eliminate hunger annually

The Result: Wasted Nutrition & Resources

Typical Findings in Retail Sector

• Bad enough • Far Worse

A Problem of Global Security

• How secure is a world where billions are hungry, and live in communities with others who have more than they need?

• Where hunger and obesity coexist? (Dr. Mehmood Khan, PepsiCo)

• And it’s not just a problem for the developing world

And a Moral Problem

• There is a moral issue here as well• All individuals have a basic right to food and

adequate nutrition• Yet we discard immense quantities of food,

enough to totally eliminate hunger Source: www.ampleharvest.org, 2013)

• On moral grounds alone, reducing food waste should be a global priority

Sum: The Disconnect with Food Waste

We waste roughly 30-50% of food produced, yet:• Roughly 1 in 8 across the globe are hungry• We need to feed another 2 billion by 2050• Resources are limited/environment is

challenged• We need to find sustainable ways to close the

calorie gap anticipated by 2050

And What About Water?

• How do we think about water in our affluent society?

• A Strong Parallel to Food• Low (or no) cost• Culture of Abundance • High Amount of Waste• Lack of Investment in Infrastructure

How Much Do We Value Water?

• “If the human body is 60 percent water, why am I only two percent interested?”

Stephen Colbert, from Unquenchable (Glennon, 2009)

The Link to Water Security

• Food security depends upon water security• Without adequate, safe water supplies, we

will not be able to feed the world population

Why We Should Care

• Water = the “common thread that links all aspects of human development.”

• Water security: necessary for all social and economic sectors, and for supporting the world’s natural resource base

Source: Rio+20 Policy Brief; Water security for a planet under pressure

Why We Should Care

• Population grew fourfold in the 20th century, while demand for water grew by a factor of nine….

• Global freshwater demand expected to exceed current supply by over 40% by 2030….

Source: http://www.weforum.org/content/global-agenda-council-water-security-2012-2014

Note – that’s just over 15 years away….!

Why We Should Care

• Increasing pressure on global water supplies due to population growth, growing economies, and poor water management

• “We simply cannot continue to use water as wastefully as we have in the past; we have to change the way we manage our water resources.”

Source: Rio+20 Policy Brief; Water security for a planet under pressure

Water Scarcity – Troubling Signs

• It’s Real…And it’s Spectacularly Troubling…Domestically:• Serious drought in the US West• Declining aquifers in the Midwest• Decaying Infrastructure• Threats to drinking water supplies, tourism

and business, power generation, food production

Key Water Issues To Consider

Source: Bloomberg BusinessWeek, Jan. 20, 2014.

Pollution:

• Dangerous chemical leaks shut off local water supplies

• Strong short-term impact

• Long-term change?

Water - A Common(s) Problem

• Tragedy of the Commons theme (Hardin)• Overuse and abuse of water resources by

individuals and organizations depletes the resource for all

• Externalities• No incentives to conserve

A Parallel to the Oceans

• “If nothing is done, Kiribati will go down into the ocean. By about 2030, we start disappearing.”

Source: Bloomberg BusinessWeek, Nov. 21, 2013

• Impact of climate change is a factor for freshwater, too!

Potential for CrisisGlobally:

• World Economic Forum ranked Water Crises as third risk of highest concern in 2014

• Themes – floods, drought, potential for conflict over supply, increased demand as income levels rise, pollution, links to food and energy production

• Need for investments in information, institutions, and infrastructure

• And need for behavior change…Source: Global Risks 2014 report, WEF

Potential for Crisis

US Intelligence Community Assessment:• In next 10 years, water problems will contribute to

instability in states important to US national security• Beyond 10 years, water in shared basins will be

increasingly used as leverage, and the use of water as a weapon or terrorist target becomes more likely

• Water problems combined with other social and economic problems can lead to state failure

Source: Intelligence Community Assessment, 2013.

A Question of Value

• How often do we think about water?• We expect permanent high-quality supply for

little or no cost…(“turn on the tap” mindset)

• “Water – by far the most valuable resource on this planet – is treated as if it did not have any value at all.”

Source: Peter-Brabeck-Letmathe, McKinsey Quarterly, December 2009

A Paradox

• Diamonds/Water• Which is truly essential? Which do we value

• Supply is finite• Aquifers are declining• Growing population• More affluent population• Climate Change• Link to Agriculture• Link to Energy• Infrastructure

• The Critical Link: Water & Agriculture• Feeding 9 billion by 2050…• Not without adequate water!

• “Unless we increase our capacity to use water wisely in agriculture, we will fail to end hunger and we will open the door to a range of other ills, including drought, famine, and political instability.”

UN Secretary-General Ban Ki-moon, FAO, 2012

• Significant need for Infrastructure upgrades and investment:

• “We lose 7 billion gallons of water a day through pipe leaks”

Jeff Sterba, CEO, American Water

Source: Bloomberg BusinessWeek, March 2013.

Food & Water: Acting More Sustainably

Need for Sustainable Intensification:• Only one earth; and a finite set of natural

resources• To meet future global needs, must produce

more with existing resources and not degrade the long-term productivity of the environment

Source: Faures and White, 2011

Mindset Change

We need global mindset change for sustainable behavior:• Social impact• Environmental impact• Resource Efficiency (i.e. people, planet, profit)

Acting More Sustainably

London has the right idea regarding excess food:

From Awareness to Responsible Action

• Business: Awareness of the value of water

• Need to link that awareness to core business operations

• Promote responsible water use

• The same holds for food• Embrace sustainability as

competitive advantage

Integrated Water Resources Mgmt.

IWRM:“A process that promotes the coordinated development and management of water, land and related resources in order to maximize economic and social welfare without compromising the sustainability of ecosystems and the environment.”

• Sustainable Approach• Challenge – Requires Change, Individual/Political Will

Source: Rio+20 Policy Brief, Water security for a planet under pressure

Integrated Water Resources Mgmt.

A Clear Need for Responsible Water Management:

Photos courtesy of Taylor Hawes, The Nature Conservancy (TNC)

A More Sustainable Approach

• Cycle for living systems: - Produce, recycle, regenerate

• Cycle for industrial age systems: - “Take, make, waste”

• Challenge: shift thinking to emulate natural systems• Circular versus linear• Reduced Waste• Less environmental impactSource: Senge & Carstedt, 2001

A More Sustainable Approach

United By Blue: http://unitedbyblue.com/• Linking clean-up of waterways to core business –

removes one pound of trash from the world’s oceans and waterways for every product sold

Photos courtesy of Brian Linton, United By Blue

Partnerships with Sustainability Focus

• Sainsbury’s partners with Google to develop an online tool that offers recipes based on the ingredients that a customer has on hand

• Reduced food waste; cost savings

Source: www.businessgreen.com, 2014.

Need: A Long Term Sustainable Focus

• “At present we are stealing the future, selling it in the present, and calling it gross domestic product. We can just as easily have an economy that is based on healing the future instead of stealing it.”

Source: Hawken, 2009.

Overcoming Barriers to Change Food waste and water security – some key obstacles:

• Insufficient Awareness • Culture of Abundance• Waste is Too Easy• Excessive Short-Term Focus• Excessive Concern Over Risk (Fear of Liability, Loss of Reputation)• Lack of Infrastructure (local and global)• Lack of Leadership – excessive focus on status quo• Lack of Recognition of the Opportunity (not thinking big enough)

The Need for Awareness & Action

• Increased awareness of the scale of the global food waste problem is needed among consumers, business, and government leaders

• Tangible action is needed by them to reduce food waste as part of a broad, durable, collaborative global resource optimization strategy to prepare the world for 9 billion people by 2050

Action: Recovering Food, Reducing Waste

Focus:• Feeding People• Feeding Animals• Saving the Environment• Optimizing Resource Use And:• Meaning – helping others• Higher Purpose – Social Mission

What Does Food Recovery Require?

• Commitment• Communication• Organization• Reliability• Logistics• Partnerships• Flexibility• Resources (money, infrastructure, people)• Creativity – new ideas; outside the box thinking

Who Can We Learn From?

• A broad range of individuals, food banks, and food recovery agencies

• Small to large; meaningful lessons from all• Most have a unique niche/mission• Niche often stems from background story, or

surroundings• Common: Sense of Mission!

Local Partnerships with Farmers

• Solly Farms – apples, & more

• Rook Farms – sweet corn• Durable and expanding• 85,000 lbs.+ in two years

Partnership with Agricultural College

• 3-Way Partnership – Delaware Valley College, Philabundance, and BCOC

• Match needs and strengths of partners• Fresh produce supply• Build social mission & sustainability focus into curriculum• Student input• Positive press• Expanding

Power of Individuals

Sarah Marie Hopf – Dartmouth student:• Idea: use remaining meal card $ to help needy• Created awareness; collected plate waste• Partnered with students; proved concept• Overcame obstacles• Swipe for Hunger• Creates $ for agencies to buy food year-round• Also inspires food drives

Power of Individuals

Anna Chan http://thelemonlady.blogspot.com/

• The Lemon Lady – Northern California• Faced food insecurity in youth • Little access to fresh fruit• Now harvests from residential trees in CA• Leaves letters on doorsteps with her daughter• Utilizes her own SUV – Urban Gleaning• Has collected over 300 tons of fresh fruit for CA

pantries in 4 years; all volunteer effort

Power of Small

Willing Hands: Upper Valley (NH and VT)• One truck – continuous pickup and delivery• Operates 7 days/wk, serves 57 groups/wk• Focus: lots of quality surplus food available• Collects/distributes high nutrition food• Highly efficient, shows value of staying local• Established relationships with stores/farmers• Benefit of small size: control, local impact

Power of MissionSociety of Saint Andrew (SOSA):

• Faith-based; gleaning = core• Capture excess quality produce in fields and packing facilities• Premise: we have all of the the food resources we need• Capture imperfect produce (free)• Connect, Redirect truckloads• Uses knowledge infrastructure• 2012: captured 33 million lbs. of produce, 100 million servings

Power of Founding Vision

Ag Against Hunger – CA:• Founded by grower• History drives mission• Only real function: to prevent food waste• Capture 14 million lbs/yr• Abundant opportunities• 1,000 volunteers• 168 million lbs. to date!• Timing and logistics critical• Impact: CA and beyond

Power of Creative ThinkingDoug Rauch – Daily Table

• Battling food deserts, and the “paradox” of increased food insecurity and obesity rates • Creative model: capture excess food from existing stores; resell at very low prices in new store in food desert• Challenges: transportation, product concerns, perfection idea• Culture challenge: resentment toward “rich man’s food”Source: Rauch, 2011 Source: Russell and Abelson, 2013

Power of Simplicity

Food Recovery Network:• Founded by students, University of Maryland• Concept: collect leftover food from dining halls nightly;

deliver to local shelters• Dozens of chapters• Growing, scalable• 407K lbs. since 2011• Original Estimate: 75%of colleges do no recovery Source: www.foodrecoverynetwork.org

Power of Education

Organizational Dynamics at UPenn:• Global Pennovation Class – focus on massive

global problems; such as food waste• Awareness campaign• Local and global reach

Education - Global Pennovation class

• Local impact; on-campus Awareness campaign• Recovery of excess food, redistribution and

messaging (local)• Effective social media (global reach): Video Twitter Facebook Website/blog

Linking Food Waste and Recovery

• It’s not just about production• Key: We waste enough to feed the world• Food waste harms the environment furtherFirst ask the question: Why? Then:• Collaborate and Partner to recover food• Be reliable; innovate to overcome obstacles• Redirect high quality calories to the needyImpact: solve social and environmental problems

Food Recovery: Some Key Lessons

• Farmers don’t like food waste either• Individuals want to contribute positively • Match needs and strengths of organizations• Individuals are powerful change agents• Small and local are efficient and powerful• Relationship management drives success• Vested teams get results and are durable• Alternative recovery concepts are growing• There are vast opportunities to recover high quality

food – we are scratching the surface

Conclusions

• Our values are far out of balance

• We have lost touch with the value of our food – and our water – to the detriment of people and planet

Conclusions

• The current state of waste, pollution, hunger, and water scarcity is unsustainable

• In 2050, the world’s scarce resources will be impacted by another two billion people, many of whom will have increased purchasing power putting a further strain on resources

• We cannot afford to waste 30-50% of our food, nor can we afford the environmental impact of that waste

The Need to Reframe

• The effort to reduce global food waste is a key component of the larger sustainability effort to provide food to millions, improve the environment, and create a more secure world

• It is an essential journey in which we all need to participate

• Need to view as an opportunity that cannot be missed

Reframe and Act On Opportunity

• Resource Optimization focus; systems view• Increased attention on utilizing existing food rather than

simply producing more – there is much to capture!• Raise awareness/educate• Collaborate and create partnerships• Promote legislation to ban food waste from landfills• Replicate successful models (multiple levels)• Push food recovery through the supply chain• Promote creativity (donations, transportation, stores)• Success will breed success and hybrid models

Questions?

Contact Steven M. Finn at ResponsEcologywww.responsecology.com215-208-5416www.foodforthoughtfulaction.com

References

• Ag Against Hunger, 2013 http://www.agagainsthunger.org/• Barrett, “It’s Leaking Lawsuits, Too.” Bloomberg BusinessWeek. January 20,

2014.• Bloom. American Wasteland. 2010.• Dobbs, et al. Resource Revolution: Meeting the world’s energy, materials, food,

and water needs. 2011.• EPA Food Recovery Hierarchy, 2013. http://www.epa.gov/smm/foodrecovery/• FAO. Save Food. Global Initiative on Food Losses and Waste Reduction. 2013.• FAO, “Success in hunger fight hinges on better use of water.” March 22, 2012.• FAO. Sustainability Pathways. Food Wastage Footprints. 2012.• FAO. The State of Food and Agriculture. 2013.• FAO, WFP, and IFAD. The State of Food Insecurity in the World 2013. • Faures and White, “The state of the world’s land and water resources: A

summary.” 2011.

References

• Finn, Sustainable Food Recovery Programs, 2011• “Fix This – 5 Experts debate the future of mankind’s most important commodity.”

Bloomberg BusinessWeek, March 25, 2013.• Feeding America, www.feedingamerica.org• Foley. Can We Feed The World & Sustain The Planet? 2011.• Food Recovery Challenge, 2013 http://www.epa.gov/smm/foodrecovery/• Food Recovery Network, 2013 http://www.foodrecoverynetwork.org/• Fox. Global Food: Waste Not, Want Not. 2013.• Glennon, Unquenchable. 2009.• Global Pennovation class links:o Video: https://www.youtube.com/watch?v=qinOoC5E07Eo Twitter: https://twitter.com/PennOrgDynamicso Facebook: https://

www.facebook.com/UPennFoodWasteRevolution?ref=streamo Website: http://pennfoodwasterevolution.wordpress.com/resources /

References

• Goldberg, “The Drowning of Kiribati.” Bloomberg Businessweek. November 25, 2013.

• Gunders, How America Is Losing Up to 40 Percent of Its Food from Farm to Fork. 2012.

• Gustavvson et al. Global Food Losses and Food Waste – Extent, Causes, and Prevention. 2011.

• Hawken, University of Portland Commencement Address. 2009.• Intelligence Community Assessment. “Global Water Security.” February, 2012.• Kantor, et al. Estimating and Addressing America’s Food Losses. 1997.• Khan. What is Food Security?

http://dsc.discovery.com/tv-shows/curiosity/videos/curiosity-expert-mehmood-khan-videos.htm

• Lundqvist et al. Saving Water: From Field to Fork – Curbing Losses and Wastage in the Food Chain. 2008.

• Rauch, Solving the American Food Paradox, 2011.

References

• Rio+20 Policy Brief, “Water security for a planet under pressure.” UN Conference on Sustainable Development. 2012

• Rischard, “New Global Agenda.” Progressive Politics. 2003.• Russell & Abelson, Putting expired foods to healthy use, 2013.• Sainsbury’s enlists Google to help tackle food waste challenge.”

http://www.businessgreen.com• Senge, Carstedt, and Porter, “Innovating Our Way to the Next Industrial

Revolution.” MIT Sloan Management Review. Winter 2001.• Society of Saint Andrew, 2013 http://endhunger.org/• Stuart. Waste: Uncovering the Global Food Scandal. 2009.• USDA. Food Waste: An Opportunity To Improve Resource Use. 1977.• Water as a scarce resource: An interview with Nestle’s chairman.” McKinsey

Quarterly. Winter 2009.• “World Economic Forum, Global Agenda Council on Water Security 2012-2104 (

http://www.weforum.org/).

References

• World Economic Forum, Global Risks 2014, 9th Edition.• WRAP. The Food We Waste. 2008.• www.ampleharvest.org. 2013.• www.cdc.gov. 2013.• www.endhunger.org. 2013.• www.epa.gov. 2013.• www.epa.gov/climatechange/ghgemissions/gases.html• www.feedingamerica.org. 2013.• Yunus. The End of Poverty. 2010.

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