Paradox of Food Waste – Strategies for Policy Makers

Food waste is an issue that affects all aspects of society– producers, growers, retail, hospitality, consumers and those who experience food poverty. This module seeks to upskill policy makers in different strategies that can be adopted on a local, regional and national basis to tackle food waste and food poverty. The module spans the challenge of food waste, the key sources and collects best practice as the basis to informed policy and change measures. Overview

Around one billion people will eat too much Around one billion people will go to bed hungry Over 20,000 people will die from hunger An estimated one third of all food produced in the world ends up as waste. Today – SOME KEY STATS: Source:

All the world’s nearly one billion hungry people could be lifted out of malnourishment on less than a quarter of the food that is wasted in the United States, United Kingdom and Europe. Tristram Stuart 2009, Waste: Uncovering the Global Food Scandal Today – SOME KEY STATS:

15 million tonnes of food is discarded every year in the UK alone. Worryingly, almost 4 million tonnes is thrown away despite still being edible. In addition to the actual waste of food, the costs of the energy to produce, transport, store and dispose the food are also wasted. Food Waste, a UK perspective

There are about 750,000 tonnes of organic waste generated each year by businesses in Ireland. Of this, over 300,000 comes from commercial businesses (e.g. food retail, hotels, food wholesale, hospitals, restaurants, etc.) and over 400,000 tonnes is generated by the industrial food producing sector. It has been estimated that each tonne of food waste can cost between €2,000 – €5,000 – sometimes less, often times more. Food Waste, an Irish perspective

Reducing food waste is good for the economy, good for food security and good for the climate. WHY REDUCE FOOD WASTE? The costs of decreasing food waste are relatively low, but the potential benefits are substantial. Less food waste leads to more efficiency, more economic productivity and reductions in emissions of greenhouse gases that contribute to climate change.

As well as the food wasted at home, there are large amounts of edible food that do not even reach consumers but still end up in the bin, often referred to as surplus food (from production, distribution & retail). The reasons for this include short-dated stock, over- production, distribution delays, end-of-line production, misshapen fruit and vegetables, unsold food from the service industry, etc. TYPES OF FOOD WASTE

3 main types 60% Avoidalbe Food Waste 20% Potentially Avoidalbe Food Waste 20% Unavoidable Food Waste

60% Avoidable: plate scrapings, leftovers, gone off fruit and veg, passed date items, damaged stock which cannot be used due to Health & Safety, etc. 20% Potentially Avoidable: bread crusts or heels made into bread crumbs, vegetable trimmings used for stock and soups, meat and fish bones used for stock, discarded butter for cooking, old fruit for jams and smoothies, etc. 20% Unavoidable: banana skins, animal bones (before or after used to make stock), unusable prep waste (e.g. potato peels with soil on them), etc TYPES OF FOOD WASTE 3 main types broken down

To prevent Food Waste you must first identify where and why food waste is being generated. Then come up with solutions to prevent this waste as close to the wasting point as possible. FOOD WASTE PREVENTION Assessing your Area The main food waste producing business types in your area Typical quantities of food waste generated by different business The main types of food waste generated by different business Before you start, consider:

FOOD WASTE PREVENTION – Solutions Source Reduction Feed Hungry People Feed Animals Industrial Uses Composting Landfill/ Incineration

PREVENTION Reducing the waste produced Redistributing surplus food to humans Redistributing surplus food (without processing) to livestock RECYCLING Anaerobic Digestion (energy recovery system but counts as recycling for Directive) Composting FOOD WASTE PREVENTION – Solutions RECOVERY Processing waste/surplus food for livestock feed Home composting Energy from Waste (incineration and fuel*) DISPOSAL Food disposal units to sewer Landfill

SPOTLIGHT – FOOD WASTE AND FOOD POVERTY IN IRELAND

While large amounts of food waste are generated in Ireland each year, a recent report estimated that around 10% of Irish people are in danger of food poverty and St. Vincent de Paul spends almost €10m annually helping families and individuals put food on the table. St. Vincent de Paul Food Waste & Food Poverty in Ireland

The Foods most wasted in Ireland SALADS Almost 50% of what we buy we throw out FRUIT & VEG Almost 25%* of what we buy we throw out BREAD Almost 20% of what we buy we throw out MEAT & FISH Almost 10% of what we buy we throw out DAIRY Almost 10% of what we buy we throw out *Potatoes - This is the vegetable that we waste most *Bananas & Apples - This is the fruit that we waste most

According to Irish households are throwing away 1 million tonnes of food waste every year costing households on average €700. Despite the advent of brown bins and composting, most of this is still ending up in landfills which has a massive impact on our environment and resources. Household Food Waste in Ireland

Extract data from the EPA National Waste Characterisation studies (2008) Commercial Food Waste in Ireland 2.7.2% Hotel 23.2% Food Retail 15.5% Restaurant 11.1% Offices 6.1% Educations 8.1% Hospitals 4.6% Wholesale 2.7%Transport & Communication 1.6% General Retail

Extract data from the EPA National Waste Characterisation studies (2008) SectorFactor Used Total Waste/Factor tonnes % Food Waste Organic Waste/ Factor tonnes G: WholesaleEmployee Numbers G: Food RetailEmployee Numbers G: General Retail (Drapery)Employee Numbers G: filling stationsEmployee Numbers H: HotelsBed nights H: RestaurantsEmployee Numbers I: TransportTravel numbers I: CommunicationEmployee Numbers J, K & L: Offices (no canteen)Employee Numbers M: Education (1st)Student numbers M: Education (2nd)Student numbers M: Education (3rd)Student numbers N: Hospitals (acute)Hospital Beds N: Hospitals (long stay)Hospital Beds O: OtherEmployees CANTEENEmplyees Commercial Food Waste in Ireland

In Ireland there is almost half a million tonnes of organic waste generated each year by households and commercial businesses The majority of this is food based waste through it also includes garden and landscape wastes The organic waste is split almost 50: 50 between commercial and household In addition there is significant quantities of process based organic wastes from industrial food processors and producers, much of which goes for rendering Food Waste in Ireland

Irish retailers are also under pressure to reduce food waste. Food Waste in Ireland - Retailers

services/your-kitchen/wiseuponfoodwaste Food Waste in Ireland – Some Useful Links

SPOTLIGHT ON FOOD WASTE AND FOOD POVERTY IN THE UK

There is an estimated 15 million tonnes of food wasted in Britain from the plough to the plate. Tristram StuartTristram Stuart 2009, Waste: Uncovering the Global Food Scandal Food Waste in Britain

Almost 50% of the total amount of food thrown away in the UK comes from homes. This equates to 7 million tonnes of food and drink, it is estimated that more than half of this is food and drink could have eaten. Domestic Food Waste in Britain Wasting this food costs the average household £470 a year, rising to £700 for a family with children, the equivalent of around £60 a month.

Britain – one of the worst offenders in Europe

fresh vegetables and salad drink fresh fruit bakery items such as bread and cakes Most Wasted Foods in Britain The foods most wasted are:

Supermarkets are under increasing pressure from the public to improve significant waste reductions. The UK government remains adamant that this movement should continue to be voluntary for all supermarkets. France has recently passed a new law in which supermarkets will be banned from throwing away or destroying unsold food, enforcing that ‘waste’ food must instead be donated to charities or be made into animal feed. Food Waste, receiving attention…

This is an organisation supported by Waste and Resources Action Plan (WRAP), a not-for-profit organisation in the UK. Their goal is to raise awareness of food waste, and helping people to reduce their own household waste by using up leftovers and buying more than they need. Their comprehensive website includes a shopping list, sell by date information and a smartphone app, which provides recipes on how to use up leftovers They work with a wide range of partners, from community organisations, chefs, UK Governments, UK businesses, trade bodies and local authorities through to individuals looking for practical advice. Spotlight on Love Food Hate Waste

The Love Food Hate Waste ‘10 cities’ campaign is working in Belfast, Birmingham, Cardiff, Glasgow, Greater Manchester, Leeds, Liverpool City Region, Newcastle, Nottingham and Sheffield. The campaign involves Local Authorities, community groups, the public sector, local businesses, and the grocery industry and includes a range activities including Cascade Training, practical cookery classes, kitchen skills programme – Save More, food champion networks, cookery demonstrations, and memorable experiential events in each city. They are collecting pledges from city dwellers committed to Do One Thing Differently to act on their own food waste. '10 cities' Love Food Hate Waste

Some 43 million people are thought to be at risk of food poverty in Europe. Food Poverty is a key focus of the community and charity sector who are working to tackle the issue. Likewise, policy makers are taking steps to address same. Food Waste & Tackling Food Poverty

A Fitter Future for All: Framework for Preventing and Addressing Overweight and Obesity in Northern Ireland The Obesity prevention strategy for Northern Ireland seeks to develop a coordinated approach to address food poverty. The strategy sets medium-term outcomes (2016 to 2019) that ensure local support, resources and facilities are available to those experiencing food poverty. - See more at: Policy Approaches – Northern Ireland

Trussell Trust Food Bank Network – UK works in partnership with local churches and organisations to bring foodbanks to communities across the UK (it also operates in Bulgaria) There are now over 380 foodbanks in the network - watch and learn Spotlight on Best Practice Projects

One such Food Bank – Craigavon Food Bank 4 STEP PROCESSS... 1 ) Food is donated Schools, churches, businesses and individuals donate non- perishable, in-date food to the foodbank. All food given out by foodbanks is donated. ‘Supermarket Collections’ are one of the main ways that food is donated: These are food drives held at supermarkets where volunteers give shoppers a ‘foodbank shopping list’ and ask them to buy an extra item or two for local people in crisis.

2. Food is sorted and stored Volunteers sort food to check that it’s in date and pack it into boxes ready to be given to people in need. 3.Frontline care professionals identify people in need Care professionals such as doctors, health visitors, social workers, CAB and police identify people in crisis and issue them with a foodbank voucher. One such Food Bank – Craigavon Food Bank

4. Clients receive food Foodbank clients bring their voucher to a foodbank centre where it can be redeemed for three days emergency food. Volunteers meet clients over a cup of tea or free hot meal and are able to signpost people to agencies able to solve the longer-term problem. As it involves a wide catchment area, Craigavon foodbank also runs a rural delivery service, which takes emergency foodboxes to clients living in rural areas who cannot afford to get to a foodbank.

For Charlotte, the foodbank was a life saver Real life stories 21 year-old college student Charlotte had not eaten properly for weeks and could not afford gas to heat her flat when she came to the foodbank in January. After leaving state care she was determined to make something of her life and was funding herself through college. Working two evening jobs to make ends meet, she was made redundant from both within a month. As a 21-year-old in full time education with no children she did not qualify for benefits. She sold everything she had and, with nowhere else to turn, she asked her local councillor for help; they referred her to the foodbank. When she arrived she was ill, dehydrated and in the first stages of malnutrition. For Charlotte, the foodbank was a life saver. She says she has no idea what she would have done without it. She was so impressed by the support she received that she began volunteering at the foodbank.

Foodcycle is a UK national charity that combines volunteers, surplus food and spare kitchen spaces to create tasty, nutritious meals for people at risk of food poverty and social isolation. They run over 24 projects across the UK, united by the simple idea that food waste and food poverty should not coexist. Their model is simple: they combine surplus food, volunteers and spare kitchen spaces to create nutritious three-course meals for people at risk of food poverty and social isolation. Another great example…

FOOD WASTE INITIATIVES to learn from …

Tristram Stuart’s initiative is organizing the world to prevent "wonky" fruits, vegetables, and other food from being wasted. Feeding the 5000 encourages farmers to participate in the “gleaning movement” – where volunteers collect unattractive produce that would otherwise be wasted. mpaigns/feeding-the-5000/ Feeding the 5000 (UK/International)

1. Promotion of food waste prevention message Provide information Website, materials, newsletter, social media, commercial information and support, commercial food waste tool (new) National Promotion and national Events Cookery demos 2. Promoting composting Provide information Master Composters & Demo Sites STOP FOOD WASTE INITIATIVE – IRELAND

Healthy Food for All (HFfA) is a multi-agency initiative seeking to promote access, availability and affordability of healthy food for low-income groups on the island of Ireland. Healthy Food for All – IRELAND The initiative sets out to demonstrate the relationship between food poverty and other policy concerns such as health inequalities, welfare adequacy, education disadvantage, food production and distribution, retail planning and food safety. It seeks to identify and galvanise interest in, and commitment to, eliminating food poverty through raising public awareness, policy advocacy, promotion of best practice models and networking local initiatives with national structures.

BIA FOOD INITIATIVE IRELAND Using food waste to fight food poverty

BIA FOOD INITIATIVE IRELAND

Since 2012, FoodCloud have been connecting businesses with too much food to charities who have too little. In 2014 they partnered with Tesco to redistribute surplus food from all of their stores in the country. Businesses can upload their daily surplus food to the FoodCloud app or website and appropriate local charities get alerted and can collect the food. To date they have provided nearly 1.5 million meals to charities across Ireland and helped use over 650 tonnes of food that would otherwise have ended up as waste. FOOD CLOUD, Ireland Using food waste to fight food poverty

s1kYtOHqueLZv3K76BE6pRHIF0CrqIL Watch & Learn

The French government has banned supermarket chains from destroying their surplus food, insisting instead that they redistribute it to charities or use it as animal feed. Now the government in France is going one step further and breaking down a cultural obstacle in their war on waste. It was always regarded as poor etiquette in France but now larger restaurants and cafes will have to provide doggy bags and boxes to their patrons so they can enjoy their leftovers later.doggy bags and boxes War on Food Waste in France

In 2011, ReFood launched Vision 2020: UK roadmap to zero food waste to landfill. Using insight and experience from industry stakeholders, the report is a comprehensive guide to minimising both avoidable and unavoidable food waste in the UK. Since its launch, ReFood has been promoting the importance of a comprehensive national waste strategy and lobbying the government to make policy changes surrounding the food waste debate.Vision 2020 War on Food Waste in the UK

Lessons from Europe

Danish food expert Selina Juul’s campaign inspired Danish supermarket Rema 1000 to replace buy-one-get-one-free and other quantity-based discounts with general discounts in all of its stores. Such discounts, frequently implemented by grocery stores to get produce off the shelves, often result in food being wasted at home. Stop Spild Af Mad (Stop WastingFood) (Denmark)

Jihyun Ryou, Korean designer and expert on food preservation, launched this project that attempts to prevent waste in homes. She outlines several ideas for keeping foods fresher longer without the use of modern kitchen technologies Save Food from the Fridge (The Netherlands)

In 2009, the Dutch Parliament issued a policy paper (Policy Agenda for Sustainable Food Systems) identifying a number of issues that could significantly contribute to the achievement of a more sustainable food chain. The adopted policy, aimed at a 20 percent food waste reduction by 2015, set a number of projects directed at raising consumers awareness and promoting technologies to reduce wastage in the agro-chain production. The document also urges legislators to repeal regulations which enhance food wastage, such as expiration dates regulations, liability for food donors and use of by- products as animal feedstuff. Policy Agenda for Sustainable Food Systems (The Netherlands)

Among the Dutch most notable initiatives, the Small Business Innovation Research instrument (part of the Impulse Programme for Sustainable Agro-chains) provides institutional support for initiatives aimed at preventing and reducing food waste. Through this, the Ministry of Agriculture, Nature and Food Quality provides grants and reimburses costs for research or training projects, feasibility studies, pilot projects, etc. Policy Agenda for Sustainable Food Systems (The Netherlands)

Other Initiatives from Around the World..

The Austin City Council recently voted unanimously in support of a city ordinance to require all restaurants over 460 square meters (5,000 square feet) to separate all compostable materials from other waste by Smaller restaurants will have to undertake the initiative by This is part of Austin’s goal to reduce the amount of waste sent to landfills by 90 percent by City of Austin’s Zero Waste Initiative (Texas, United States)

Very interesting TEDx TalksTEDx Talks Recipe for cutting food waste Peter Lehner | TEDxManhattan WATCH & LEARN

What can governments, policy makers & other senior influencers do to reduce food waste?

Policy makers and local governments are uniquely placed to ensure that different policies across departments, and the way these are communicated and implemented, support efforts to reduce food waste. Please consider how the following strategies could be adopted at a local level to make a difference...

It is important that Policy Makers and Senior Influencers raise awareness of the urgent need to tackle food waste, the benefits of doing so and how this fits in to regional or national priorities. This can be done through a range of audience specific channels, trusted intermediaries and with tailored and effective messages, and crucially directing people to where they can get inspiration and help to take action is a critical first step 1) Raise Awareness

It is important that both children and adults are provided with the knowledge and skills necessary to manage food at home and in the workplace in such a way that supports food waste prevention and efficient and competitive business, and this needs to be reflected in school curricula and access to adult education. Educating businesses on waste reduction is also a very worthy investment – see Module 4 : How to ‘Lean and Green’ Food Services 2) Education & Training

It is important that there is an integrated approach to policies around food waste and healthy eating, as encouraging consumers or schools and other institutions to purchase healthier and often more perishable food, without equipping them with the necessary skills to use such produce, risks more food being wasted. Many of the behaviours and skills key to reducing food waste are also relevant - for example better planning and portion control will help reduce waste, and also support moves to eating the right amounts of food. Building confidence and skills around managing and preparing food is important to help reduce waste, and could also support moves to adopt a more balanced diet and reductions in food borne illness. 3) Integrated advice on healthy eating & food waste

A significant percentage of meals eaten by people around the world will be provided for directly, or indirectly via contractors, as part of government services. For example at least 30% of all meals in the UK are provided through the education, healthcare and other government funded institutions. This provides an opportunity to influence waste arising during preparation and via diners. 4) Strategies for the collection of food waste Supporting the establishment of Food Banks in an area is a very worthwhile investment. 5) Procurement strategies & contracts

Tax and food safety regulations that can act to promote the redistribution of surplus food for human consumption. Regulations that influence what food waste and related by-products can safely be used as animal feed At a government level, measures that can be utilised include

Whilst there are legitimate concerns about over-packaging food, the appropriate amounts of modern packaging can act to significantly reduce food waste through protecting food from damage, extending shelf-life etc. Action focussed purely on reducing the amount of packaging, without considering the benefits to food waste prevention, can have unintended consequences. Similarly communication around packaging needs to be balanced, to ensure that consumers and other users of food bought pre-packed get the maximum benefit from the packaging (and also recycle that packaging to minimise its impact further). Strategies for Policies that relate to food packaging

Clear communication of nutritional content and instructions to maintain food safety are paramount, but guidance can also be given to those providing and using such information to encourage the use of the most appropriate and helpful information to help reduce waste, for example applying ‘best before’ rather than ‘use by’ dates where possible, communicating whether products can be frozen, when and for how long, and how best to store foods for maximum safe and high quality life. This covers both mandatory requirements and non- mandatory best practice. Food labelling & hygiene/safety policy