Providing a zero food waste future- a secure and sustainable option Dr Wayne Martindale Sheffield Business School Sheffield Hallam University United Kingdom w.martindale@shu.ac.uk © Dr Wayne Martindale 2015

A question- How can the processed vegetables industry help in providing an answer to the challenges of food waste? © Dr Wayne Martindale 2015

Nutrition targeted and tailored Meat 5-10% Protein increased? Waste 10-15% Nutrition targeted and tailored OUR FUTURE PLATE OF FOOD WE KNOW WHAT WE EAT? We know what we eat because of market research and government surveys such as the National Dietary and Nutrition Survey (1500 household food diaries). This allows us to project potential changes. The three component changes of the future plate of food; protein maintained, household waste decreased, nutrition targeted for individuals. The Eatwell Plate, the Food Pyramid and other representations from food and health agencies are notoriously unsuccessful because they convey complex information in simple ways. The idea that a health agency can communicate a structured healthy and sustainable diet is going to be hard to deliver. However, clear statements for specific values such as GHG, waste and nutrition are likely to be more effective. This can be supported by accreditation that enforce attributes of responsibility. © Dr Wayne Martindale 2015

© Dr Wayne Martindale 2015

UNDERSTANDING IMPACTS

© Dr Wayne Martindale 2015

A HEIRARCHY OF CHOICE EDITING TRANSITIONS OF PRODUCTION, PROCESSING, MANUFACTURING ARE NOT SEEN BY CONSUMERS RETAIL ENVIRONMENTS PRESENT PRODUCTS TO CONSUMERS PRODUCTS ARE DESIGNED INTO MEALS IN KITCHENS ASSURANCE, ACCESS, AFFORDABILITY (THE TRIPLE 'A') ARE 'BUILT-INTO' THE SUPPLY CHAIN © Dr Wayne Martindale 2015

UK FOOD PRODUCTION COMPANIES FOOD IS NOT PRODUCED ANYWHERE! PRESERVATION, PROCESSING, FORTIFICATION IS THE LEGACY OF THE FOOD INDUSTRY © Dr Wayne Martindale 2015 UK GREEN PEA PRODUCTION

ARE WE OVERLOOKING PRESERVATION? The FAO (2013) Toolkit publication promotes the REDUCE, REUSE, RECYCLE/RECOVER MESSAGE Across 77 case studies globally, searching for the terms ‘frozen’ ‘freezing’ ‘freezer’ ‘preserving’ ‘preservation’ provides 5 hits for preserving natural resources ‘not food products’, 2 hits for the frozen/freezing/freezer/preservation/preserving string. This suggests preservation is overlooked is seeking security solutions.

© Dr Wayne Martindale 2015

© Dr Wayne Martindale 2015

THE ZERO FOOD WASTE OPTION FOR THE EC? We have assessed how consumers use fresh and frozen food in the household so that we can develop food waste reduction scenarios. If frozen foods were not available EU food waste would increase by 5.5 million tonnes per year across the categories shown below. This is a 15% of the 37 million tonnes of household food waste produced annually in EU27 Million tonnes per annum Food supplied to EU27 consumers in 2011 (FAOSTAT) (A) Amount of fresh and frozen food wasted using Iglo-Hallam study where 17% household purchases were wasted (B = A x 0.17) Amount of frozen food wasted using Iglo-Hallam study where 6% household purchases were wasted (C = A X 0.06) Amount of food waste increase if there were no frozen food (D = C X 0.45) Meat 41.88 7.12 2.51 1.13 Fish and seafood 11.60 1.97 0.70 0.31 Potato products 36.55 6.21 2.19 0.99 Peas* 0.65 0.11 0.04 Vegetables 58.74 9.99 3.52 1.59 Fruits 50.77 8.63 3.05 1.37 Total 200.19 34.03 12.01 5.50

© Dr Wayne Martindale 2015

WORLDVIEWS AND A PERSONAL PERSPECTIVE 'I read this issue in college 26 years ago, the focus was on the emergent climate change challenge, it highlighted the displacement of culture and people as a driver for many challenges. Lifestyle and aspiration requires security and food security is a human right. Our ability to waste food connects many of these high-level challenges' © Dr Wayne Martindale 2015

THANK YOU Providing a zero food waste future- a secure and sustainable option Dr Wayne Martindale Sheffield Business School Sheffield Hallam University United Kingdom w.martindale@shu.ac.uk