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Developing a Global Food Loss and
Waste Measurement Protocol

October 2013
Craig Hanson, Steward, World Resources Report

...
www.worldresourcesreport.org
Food loss and waste represent huge amounts of the
global food supply

24% of global food supply by energy content (calorie...
Food is lost or wasted along the entire value chain

During or
immediately after
harvesting on the
farm

After produce
lea...
Food loss is more prevalent in developing countries while
food waste is more prevalent in developed countries
100% = 1.5 q...
As regions get richer, waste becomes more prevalent
than loss
(Percent of kcal lost and wasted)

Note: Number may not sum ...
Recommendation 1:
Develop a global “food loss and waste protocol”
Challenges

• Definitions
• Data
• Diverse methods
Global food loss and waste protocol

• What definitions
• Scope
• Unit(s)
• Data and methods
• How to evaluate trade-offs
...
Benefits of a global protocol

What it answers

What it enables

How much is being
lost and wasted?

• Quantifies to under...
A precedent
Some guiding principles

• Use multi-stakeholder process
• Build on existing initiatives
• Keep scope broad
• Meet user ne...
Food Loss and Waste Protocol
www.wri.org/food/protocol

Photo source: Marisa McClellan.
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Developing a Global Food Loss and Waste Measurement Protocol

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One out of every four food calories intended for people is not ultimately consumed. The Protocol seeks to address the challenges of measuring food loss and waste. Find out more at http://www.wri.org/our-work/project/global-food-loss-and-waste-measurement-protocol

Veröffentlicht in: Bildung, Business, Technologie
  • I have a question about the 'consumption' loss, does it take into account the fact that part of the food that is bought is not edible? (left overs of vegetables, bones, residues in packages (which could be counted in the packaging part), and so on)
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Developing a Global Food Loss and Waste Measurement Protocol

  1. 1. Developing a Global Food Loss and Waste Measurement Protocol October 2013 Craig Hanson, Steward, World Resources Report Photo: WRAP
  2. 2. www.worldresourcesreport.org
  3. 3. Food loss and waste represent huge amounts of the global food supply 24% of global food supply by energy content (calories) 32% of global food supply by weight Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.
  4. 4. Food is lost or wasted along the entire value chain 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 Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO. During distribution to markets, including losses at wholesale and retail markets Losses in the home or business of the consumer, including restaurants and caterers
  5. 5. Food loss is more prevalent in developing countries while food waste is more prevalent in developed countries 100% = 1.5 quadrillion kcal Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.
  6. 6. As regions get richer, waste becomes more prevalent than loss (Percent of kcal lost and wasted) Note: Number may not sum to 100 due to rounding. Source: WRI analysis based on FAO. 2011. Global food losses and food waste—extent, causes and prevention. Rome: UN FAO.
  7. 7. Recommendation 1: Develop a global “food loss and waste protocol”
  8. 8. Challenges • Definitions • Data • Diverse methods
  9. 9. Global food loss and waste protocol • What definitions • Scope • Unit(s) • Data and methods • How to evaluate trade-offs • How accurate • Reporting
  10. 10. Benefits of a global protocol What it answers What it enables How much is being lost and wasted? • Quantifies to understand impact • Helps set baselines, set targets, measure performance, report, and benchmark Where is it happening? • Identifies where occurring and who to engage • Helps with reduction strategies What methods should be used? • Provides confidence and consistency • Prevents “reinventing the wheel” • Accelerates transfer of best practice
  11. 11. A precedent
  12. 12. Some guiding principles • Use multi-stakeholder process • Build on existing initiatives • Keep scope broad • Meet user needs • Avoid letting the “perfect become enemy of the good” • Seek continuous improvement
  13. 13. Food Loss and Waste Protocol www.wri.org/food/protocol Photo source: Marisa McClellan.

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