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

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www.fao.org/save-food

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Food and Agriculture OrganizationOf the United Nations