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Global Initiative
on Food Loss and Waste Reduction
Food and Agriculture Organization
Of the United Nations
Camelia Bucatariu
Policy Development Consultant
Rural Infrastructure & Agro-Industries Division (AGS)
FOOD LOSS AND WASTE REDUCTION
IN SUPPORT OF SUSTAINABLE FOOD SYSTEMS
Food Waste in the European Food Supply Chain:
Challenges and Opportunities
Athens, Greece, 12 -13May 2014
Food and Agriculture Organization
Of the United Nations
Structure
 Terminology
 Figures & facts
 Food and nutrition security
 Global setting
 FAO corporate and partnership strategy
 Key suggestions
qualitative &
quantitative
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
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
(excludingbeer)
Starchyroots Oilcrops& Pulses Fruits(excluding
wine)
Meat Fish& Seafood Milk(excluding
butter) &Eggs
Vegetables
Commodity1 Commodity2 Commodity3 Commodity4 Commodity5 Commodity6 Commodity7 Commodity8
%oftotal
Contribution of each commodity to food wastage and carbon footprint
Foodwastage Carbonfootprint
5 of 17
FAO-IFAD-WFP
2013 State of Food Insecurity in the World (SOFI)
• urban, peri-urban,
rural areas
• 827 million in developing
regions
• undernourishment
estimated at 14.3 %
• Around one in eight
people suffer from
chronic hunger
• 842 million people
• 12 % of the global population
unable to meet their dietary
energy requirements
Availability Access
StabilityUtilization
Turn the vision of an end to hunger into a reality
2012
Rio+20
A vision
An invitation to action
A means to unite all
FAO and UNEP
co-chairs of 5th
element
Recognizes
interconnectedness of
worlds’ food systems
and impact on poverty,
hunger, malnutrition,
natural resources and
climate
engagements to date
What is the UN system’s role?
• Through its HLTF agencies,
supports countries, stakeholders
and general population to realize
their Zero Hunger vision
• Led by Secretary-General (HLTF
Chair) and Director-General of
FAO (Vice Chair)
• Acts as a trusted advisor and
catalyst, enabling alliances,
mobilizing resources, and
empowering partners to scale up
their work in support of national
and regional plans
OCHA
OHRLLS UNCTAD
DESA DPA
DPI DPKO
What has the response been?
Strong regional commitments made and initiatives launched
 Zero Hunger Challenge for Asia & the Pacific launched in Bangkok
in April 2013
 African Union high-level summit of July 2013 endorsed ZHC, and
set a 2025 deadline for ending hunger
 ECOWAS West Africa Zero Hunger initiative launched in Accra,
Ghana in February 2014
 The Hunger Free Latin-America and the Caribbean Initiative is also
in line with the Zero Hunger Challenge.
Endorsement by UN General Assembly groupings (EU, G77,
CARICOM, LDCs) and its resolution on Agricultural
Development and Food Security
Collaboration Within Food Loss/Waste Element
September 2013 meeting in Rome of 13 UN agencies and
international organizations
Formed network to foster collaboration and coordination
Agreed to mobilize a global network of stakeholders
2012 → 2014
 Committee on World Food Security (CFS) - High Level
Panel of Experts on Food Security and Nutrition (HLPE)
Report on Food losses and waste in the context of
sustainable food systems (to inform 2014 Plenary
discussions)
 FAO 2014-15 → Strategic Objective 4: Enable more
inclusive and efficient agricultural and food systems at
local, national and international levels
 Post-2015 → Sustainable Development Goals (SDGs)
Turn the vision of an end to hunger into a reality
Quantitative estimations: 1.3 billion tons
Industrialized countries consumer level FW
(222 mil 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 > 40% FL at retail and
consumer level
Developing countries > 40% FL at post-harvest
handling and processing
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
FLW causes
Poor production planning systems and
premature harvest; supply/demand imbalance
Lack of
 capacity in food safety & quality
 strong producers’ organizations
 good quality packaging & technologies for SMEs
Poor quality storage & processing facilities
Inadequate markets/ing systems
Improve
 Investment climate (e.g. infrastructure & transport)
 Producer organizations and capacity development
 Marketing cooperatives & market facilities
 Consumer awareness, education, behavior
 Optimize secondary, tertiary, and primary packaging
 resistance for post-harvest tear and leak
 hermetic seals, anti-microbial, and modified atmosphere
 slip sheet & stretch wrapping in lieu of pallet strapping
 warehouse management systems
 reconditioned packaging machinery
 Smart and intelligent packaging
Develop contract farming (see FAO Contract Farming Resource Centre)
Diversify and up scale production systems
FLW reduction
 When production exceeds demand
 Supply chain inefficiencies
 Large quantities on display
Prevention
 Communication and cooperation between producers
 Marketing cooperatives
 Improved supply chain management
 Optimized processing
 Develop contract farming
FLW – causes and reduction
Global Initiative on FLW Reduction
(SAVE FOOD)
Assessment
methodology
levels
causes
impacts
Evidence-based
policies
strategies
programmes
Awareness/capacity
development
dissemination
Global
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 OFFICES
Sub-Saharan Africa
North Africa & The Near East
Eastern Europe & Central Asia
Asia &The Pacific
Latin America &The Caribbean
LIAISON OFFICES
Europe &The EU
North America &The World Bank
Japan
United Nations
COUNTRY OFFICES
SAVE FOOD pillar
Collaboration - synergy for FLW reduction
 FAO-UNEP Sustainable Food Systems Programme
 OECD (policy development)
 Global FoodBanking Network (GFN), Federation of European Food Banks
(FEBA) & Alliance Against Hunger and Malnutrition (AAHM)
 FAO Food for the Cities
 EU FP7 FUSIONS (food waste in the EU)
 International Federation of Red Cross/Crescent Societies (IFRC)
 National initiatives e.g. Denmark, Sweden, France,The Netherlands, USA, Canada,
Japan, Portugal, Brazil, South Africa, Italy, UK
20 September 2013
Meeting of 13 UN/International Organizations: FAO, WFP, IFAD, UNEP, UNIDO, OECD, World
Bank, AfDB, ILO, UNDP, ITC, WHO, WTO
Objective: Network for collaboration, information exchange and coordination in support of the
‘zero loss or waste of food’ element of the Zero Hunger Challenge.
10-11 December 2013
Civil Society and Private Sector Partnership event
Key messages
 Global need for:
 coherent comprehension of FLW terminology
 harmonized quantification methodologies
 development of the knowledge base of FLW impacts (e.g. social, natural resources,
economic): short, medium, long term
 Coordination, collaboration & partnership for concrete action
(public sector, private sector, and civil society)
 Re-aling interventions focused on systemic improvement of
agri-food systems
 Reduction of FLW increased food availability for sustainable
consumption and production more efficient than increasing only
food production
Global Initiative
on Food Loss and Waste Reduction
Camelia Bucatariu
Policy Development Consultant
Rural Infrastructure & Agro-Industries Division (AGS)
Thank you
www.fao.org/save-food
Food and Agriculture Organization
Of the United Nations

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Food loss and waste reduction in support of sustainable food systems

  • 1. Global Initiative on Food Loss and Waste Reduction Food and Agriculture Organization Of the United Nations Camelia Bucatariu Policy Development Consultant Rural Infrastructure & Agro-Industries Division (AGS) FOOD LOSS AND WASTE REDUCTION IN SUPPORT OF SUSTAINABLE FOOD SYSTEMS Food Waste in the European Food Supply Chain: Challenges and Opportunities Athens, Greece, 12 -13May 2014 Food and Agriculture Organization Of the United Nations
  • 2. Structure  Terminology  Figures & facts  Food and nutrition security  Global setting  FAO corporate and partnership strategy  Key suggestions
  • 3. qualitative & quantitative 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
  • 4. Global FLW by commodity Source: FAO. 2011. Global food losses and food waste
  • 5. FLW and carbon footprint Source: FAO. 2013. Food wastage footprint: Impact on natural resources 0% 5% 10% 15% 20% 25% 30% 35% 40% Cereals (excludingbeer) Starchyroots Oilcrops& Pulses Fruits(excluding wine) Meat Fish& Seafood Milk(excluding butter) &Eggs Vegetables Commodity1 Commodity2 Commodity3 Commodity4 Commodity5 Commodity6 Commodity7 Commodity8 %oftotal Contribution of each commodity to food wastage and carbon footprint Foodwastage Carbonfootprint 5 of 17
  • 6. FAO-IFAD-WFP 2013 State of Food Insecurity in the World (SOFI) • urban, peri-urban, rural areas • 827 million in developing regions • undernourishment estimated at 14.3 % • Around one in eight people suffer from chronic hunger • 842 million people • 12 % of the global population unable to meet their dietary energy requirements Availability Access StabilityUtilization
  • 7. Turn the vision of an end to hunger into a reality 2012 Rio+20 A vision An invitation to action A means to unite all FAO and UNEP co-chairs of 5th element Recognizes interconnectedness of worlds’ food systems and impact on poverty, hunger, malnutrition, natural resources and climate engagements to date
  • 8. What is the UN system’s role? • Through its HLTF agencies, supports countries, stakeholders and general population to realize their Zero Hunger vision • Led by Secretary-General (HLTF Chair) and Director-General of FAO (Vice Chair) • Acts as a trusted advisor and catalyst, enabling alliances, mobilizing resources, and empowering partners to scale up their work in support of national and regional plans OCHA OHRLLS UNCTAD DESA DPA DPI DPKO
  • 9. What has the response been? Strong regional commitments made and initiatives launched  Zero Hunger Challenge for Asia & the Pacific launched in Bangkok in April 2013  African Union high-level summit of July 2013 endorsed ZHC, and set a 2025 deadline for ending hunger  ECOWAS West Africa Zero Hunger initiative launched in Accra, Ghana in February 2014  The Hunger Free Latin-America and the Caribbean Initiative is also in line with the Zero Hunger Challenge. Endorsement by UN General Assembly groupings (EU, G77, CARICOM, LDCs) and its resolution on Agricultural Development and Food Security
  • 10. Collaboration Within Food Loss/Waste Element September 2013 meeting in Rome of 13 UN agencies and international organizations Formed network to foster collaboration and coordination Agreed to mobilize a global network of stakeholders
  • 11. 2012 → 2014  Committee on World Food Security (CFS) - High Level Panel of Experts on Food Security and Nutrition (HLPE) Report on Food losses and waste in the context of sustainable food systems (to inform 2014 Plenary discussions)  FAO 2014-15 → Strategic Objective 4: Enable more inclusive and efficient agricultural and food systems at local, national and international levels  Post-2015 → Sustainable Development Goals (SDGs) Turn the vision of an end to hunger into a reality
  • 12. Quantitative estimations: 1.3 billion tons Industrialized countries consumer level FW (222 mil 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 > 40% FL at retail and consumer level Developing countries > 40% FL at post-harvest handling and processing
  • 13. 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
  • 14. FLW causes Poor production planning systems and premature harvest; supply/demand imbalance Lack of  capacity in food safety & quality  strong producers’ organizations  good quality packaging & technologies for SMEs Poor quality storage & processing facilities Inadequate markets/ing systems
  • 15. Improve  Investment climate (e.g. infrastructure & transport)  Producer organizations and capacity development  Marketing cooperatives & market facilities  Consumer awareness, education, behavior  Optimize secondary, tertiary, and primary packaging  resistance for post-harvest tear and leak  hermetic seals, anti-microbial, and modified atmosphere  slip sheet & stretch wrapping in lieu of pallet strapping  warehouse management systems  reconditioned packaging machinery  Smart and intelligent packaging Develop contract farming (see FAO Contract Farming Resource Centre) Diversify and up scale production systems FLW reduction
  • 16.  When production exceeds demand  Supply chain inefficiencies  Large quantities on display Prevention  Communication and cooperation between producers  Marketing cooperatives  Improved supply chain management  Optimized processing  Develop contract farming FLW – causes and reduction
  • 17. Global Initiative on FLW Reduction (SAVE FOOD) Assessment methodology levels causes impacts Evidence-based policies strategies programmes Awareness/capacity development dissemination Global 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
  • 18. SAVE FOOD pillar Evidence-based policies, strategies, programmes REGIONAL OFFICES Sub-Saharan Africa North Africa & The Near East Eastern Europe & Central Asia Asia &The Pacific Latin America &The Caribbean LIAISON OFFICES Europe &The EU North America &The World Bank Japan United Nations COUNTRY OFFICES
  • 19. SAVE FOOD pillar Collaboration - synergy for FLW reduction  FAO-UNEP Sustainable Food Systems Programme  OECD (policy development)  Global FoodBanking Network (GFN), Federation of European Food Banks (FEBA) & Alliance Against Hunger and Malnutrition (AAHM)  FAO Food for the Cities  EU FP7 FUSIONS (food waste in the EU)  International Federation of Red Cross/Crescent Societies (IFRC)  National initiatives e.g. Denmark, Sweden, France,The Netherlands, USA, Canada, Japan, Portugal, Brazil, South Africa, Italy, UK 20 September 2013 Meeting of 13 UN/International Organizations: FAO, WFP, IFAD, UNEP, UNIDO, OECD, World Bank, AfDB, ILO, UNDP, ITC, WHO, WTO Objective: Network for collaboration, information exchange and coordination in support of the ‘zero loss or waste of food’ element of the Zero Hunger Challenge. 10-11 December 2013 Civil Society and Private Sector Partnership event
  • 20. Key messages  Global need for:  coherent comprehension of FLW terminology  harmonized quantification methodologies  development of the knowledge base of FLW impacts (e.g. social, natural resources, economic): short, medium, long term  Coordination, collaboration & partnership for concrete action (public sector, private sector, and civil society)  Re-aling interventions focused on systemic improvement of agri-food systems  Reduction of FLW increased food availability for sustainable consumption and production more efficient than increasing only food production
  • 21. Global Initiative on Food Loss and Waste Reduction Camelia Bucatariu Policy Development Consultant Rural Infrastructure & Agro-Industries Division (AGS) Thank you www.fao.org/save-food Food and Agriculture Organization Of the United Nations