Costa Rican Food Loss and Waste Reduction Network – Save Food Costa Rica
-
Upload
fao -
Category
Presentations & Public Speaking
-
view
36 -
download
0
Transcript of Costa Rican Food Loss and Waste Reduction Network – Save Food Costa Rica
COSTA RICANFOOD LOSS AND WASTE REDUCTION NETWORK
SAVE FOOD COSTA RICA
Laura Brenes Peralta Tecnológico de Costa Rica
Costa Rica Supported by FAO Costa Rica
OUR BEGINNINGS
Dec 2013
• Save FoodPartnershipEvent
Oct 2014
• Regional FLW ExpertsNetwork
Nov 2014
• First Costa RicanWorkshop
CONSTITUTION OF THE NETWORK
• Coordinated actions between TEC and FAO CR
• Invitation to public sector first
• Formal designation of Ministry of Agriculture and Livestock representative
FIRST YEAR: 2015
• Planning session
• Invitation to private sector once some ideas became clearer
• Voluntary sign-up
• Shared costs*
• Trimestral meetings
• Loss vs waste?
ACTIONS
• Constant presentation in Institutions, seminars, press
• Inventory of related actions: academic, institutional, private, NGO (don´t do everything, let the ones who know do it and try to redirect efforts!)
• Liaison with “Foro Regional Mixto”, tourism, industry and SAN-CELAC
• Constant contact with SAVE FOOD RLC (video, banner design, logo creation)
ACTIONS
• First measurements
• Draft of the National FLW Prevention and Reduction Programme in process
• Consideration of FLW issue as a Line of Action in SAN-CELAC
• Chapter within Law proposal for Human Right for Food and Food Security & Nutrition
METHODOLOGIES
• SAVE FOOD for small scale operations (example of case study in tomato 2015)
Farm Market (wholesale)
6% (3-10%) 6% (3-11%)
Mostly due to physical (mechanical) damages, less due to pathological or enthomologic (<20%)
COMBINED METHODOLOGIES
• SAVE FOOD and UNILEVER: Manual underconstruction (TEC-FAO)
%
TOTAL
FLW
PLW per area of operation
INVENTORY PREPARATION POST-
SERVICE
13% 5% 30% 65%
Example of case study 2016 in an Institutional Restaurant UNILEVER suggest as theorical %: 21% inventory, 45% preparation, 34% post Service (residues on plates)
CHALLENGES
• Formal constitution– voluntary or institutionalized
• Normative framework – mandatory or capability enhancing
• Methodology – definition and indicators
• More FLW actions – besides awareness campaigns, and research: Actions are being
done through other approaches like value-adding, food safetyand security, productive approaches, tourism sustainabilitycertificates, carbon “foodprint” measurement and reduction,but there is still a need to link the FLW approach and indicatorsto them