1. on Food Loss and Waste Reduction
Global Initiative
on Food Loss and Waste Reduction
Camelia Bucatariu Policy Development Consultant Rural Infrastructure & Agro-Industries Division (AGS)
FOOD LOSS AND WASTE REDUCTION IN SUPPORT OF FOOD AND NUTRITION SECURITY & SUSTAINABLE FOOD SYSTEMS
Food and Nutrition Security Workshop
Windhoek, Namibia
21-23 July 2014
Food and Agriculture Organization
Of the United Nations

2. Structure Global setting FAO AND SAVE FOOD PARTNERS Terminology
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

3. Turn the vision of an end to hunger into a reality
2012 Rio+20
Zero Hunger Challenge
A vision
An invitation to action
A 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
Post-2015 development Agenda – Sustainable Consumption and Production
Overview of engagements to date

4. inform Plenary discussions – October 2014
Turn the vision of an end to hunger into a reality
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
The Committee on World Food Security (CFS), the foremost intergovernmental body for food security and nutrition, at its thirty-ninth Session (October 2012), requested its High Level Panel of Experts on food security and nutrition (HLPE) to prepare a report on Food losses and waste in the context of sustainable food systems to inform the discussions in Plenary in October 2014.
FAO has contributed to the e-consultation (held in 2013) on the scope of the report and the e-consultation on the Zero Draft of the report held in January 2014.
May 2014: HLPE released the summary and recommendations of its report.
The HLPE was established in 2010 as the science-policy interface of the UN Committee on World Food Security (CFS). The HLPE aims to improve the robustness of policy making by providing independent, evidence-based analysis and advice at the request of CFS. Key elements:

5. 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
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
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.
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

6. 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

7. FAO efforts towards common terminology
Throughout supply chains in industrialized, emerging & DCs
Spilled, spoilt, lost (mass)
Incurs reduction in quality (e.g. macro- & micronutrients)
Unintended result of processes or institutional/ legal framework
Food loss
Food loss and waste
qualitative & quantitative
Discarded (mass)
Fit for human consumption (from primary production to fork)
Results from negligence or conscious decision
Food waste
FAO is currently working towards its definition to be presented in 2014.

8. - 1/3 of food produced in the world gets lost or wasted (FAO, 2011)
1.3 billion tonnes
( kg )
1 / 3

9. 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

10. Global FLW by commodity
4/16/2017
Global FLW by commodity
The FAO 2011 quantitative estimations based on literature review and that we are all familiar with.
This slide shows estimations by Commodity groups that rage from 45% for roots and tubers to more than 15% for dairy.
We would like to add that estimations for Europe, North America and Industrialized Asia are much higher at Consumption level when compared with Sub-Saharan Africa or Latin America.
Source: FAO Global food losses and food waste

11. FLW and carbon footprint
4/16/2017
FLW and carbon footprint
FAO has utilized the 2011 Study data to estimate the impact of FLW on natural resources.
Food wastage is a term used to consider both FL and FW. As mentioned previously FAO is working on its definition of Food Loss and Food Waste to be presented later in 2014.
Meat Carbon footprint includes the inputs into the production of meat
Cereals consider the impacts of systems of production that have high carbon footprint, e.g. rice
Source: FAO Food wastage footprint: Impact on natural resources

12. 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

13. Global Initiative on FLW Reduction (SAVE FOOD)
4/16/2017
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)
FAO is taking increasing commitments: in 2011 we launched the Corporate Global Initiative on food losses and waste reduction (also called SAVE FOOD) and established the FAO cross-divisional Working Group of Food Loss and Waste. SAVE FOOD was launched in 2011 at the SAVE FOOD Conference together with the Private Sector trade fair organizer Messe Dusseldorf GmbH
The FAO WG Group has members from plant production and protection, animal production and health, food safety and quality, human nutrition, statistics and trade, fisheries, natural resources, social sciences. FAO Regional Offices are also an active part of the Working Group.
Moving towards the concrete plan of action of FAO we can see that deliverables could be considered into four main dynamically inter-related pillars, with the supporting pillar of Coordination, collaboration, and partnership.
Fisheries are working of optimization of use of “by-products” for human consumption.
For waste management FAO is working towards generating knowledge on energy recovery potential from agricultural wastes
Beneficiaries: the global agricultural and food system stakeholders
Primary production Post-harvest handling Processing Distribution Sales Consumption
By–products and waste management optimization

14. SAVE FOOD pillar Evidence-based policies, strategies, programmes
REGIONAL OFFICES
Latin America & The Caribbean
Sub-Saharan Africa
Asia & The Pacific
Eastern Europe & Central Asia
North Africa & The Near East
LIAISON OFFICES
Europe & The EU
North America & The World Bank
Japan
United Nations
COUNTRY OFFICES 14

15. 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
Prevention and reduction of food and drink waste in
businesses and households
Guidance for governments, local authorities, businesses and other organisations

16. FAO – UNEP Guidance Version1.0

17. FAO – UNEP Guidance Version1.0

18. Lack of consumer awareness of quantitative FW
Food supply: HO-RE-CA sector, farmers markets, street vendors
Industrialized, emerging, and developing countries
Drivers: Socio-economic, Environmental, Technological, Regulatory
Expression of the drivers through: skills, behavior, motivation, habits FW
Planning
shop list, meals, budget
Purchasing
over-buying, portion size (option to choose) vs need, marketing, preferences i.e. shape, colour, date marking
Storage at household level
sub-optimal facilities, temperature, packaging, date marking
Preparation
sub-optimal use of the resource, portioning
Utilization efficiency
leftovers, preferences, skills for food handling, behavior
Lack of consumer awareness of quantitative FW
Data sources: kerbside waste (garbage, recyclables and green organics), local authorities residual wastes, compositional analysis, kitchen/consumer diaries, Household Waste Recycling Centre (HWRC)

19. Recovery and re-distribution of cooked meals – example from Portugal (European Union)

20. Recovery and re-distribution of cooked meals – example from Portugal (European Union)

21. The Global FoodBanking Network (GFN)

22. 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

23. Egyptian Food Bank
Feeding Programs
Sustainable Monthly Programs
School Feeding
Organize Charitable Work
Seasonal Programs
Ramadan
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

24. EFB Reached all Egypt Governorates
Activity
2006
2010
2011
2012
2013
Monthly Feeding
(Dry Food)
10,000
120,000
150,000
180,000
210,000
Seasonal Feeding During Ramadan
50,000
750,550
1,000,000
1,200,000
1,500,000
Odheya Meat (families reached)
36,000
1,000,000
1,500,000
1,200,000
1,800,000
Canned Meat with Vegetables
60,000
8,500,000
12,000,000
15,000,000
20,000,000
Volunteers
2,964
45,000
45,000
47,000
47,000

25. 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:
How to facilitate a fitting national regulatory framework: strategy, legislation, policy, plans?
How to incentivize an efficient system? How to recover and redistribute safe and nutritious surplus from production to consumption? Concrete tools and programmes.
How do we organize our dialogue? How to facilitate multi-stakeholder dialogue and hot to integrate the different levels from local to national
How to get ready: Criteria for programme implementation on town level?

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on Food Loss and Waste Reduction
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Food and Agriculture Organization
Of the United Nations