Cutting F ood W aste
description
Transcript of Cutting F ood W aste
Cutting Food Waste
Workshop: How to feed the world in 2050
Sustainable options for feeding a growing global population
Toine Timmermans, 4 December 2013
Food wastage: global & local
Grower Processor Carrier DC retailer Retailer +consumer
Key messages cutting food waste Public–private collaboration is the best way to approach a
complex societal issue: global food & nutrition security as main driver
By improved awareness and (social) innovation approach in most cases at least 20-25% reduction is possible
To establish a coherence of EU-policies is crucial (sustainable food consumption, food safety, bioenergy, waste directive)
Prevention of consumer food waste should have highest priority in policies
Solutions to improve the whole supply chain, based on closed loop supply chain paradigm have the highest improvement potential (out-of-the box & new alliances)
Sense of urgency is essential for real commitments !
Practical tips to reduce food wastage 3 instant tips for consumers: • Make a shopping list• Measure your pasta and rice before cooking• Eat your leftovers
Longer term effects:• Trust on your own senses, the best-before-date is
an indication, and products over best-before have no health risk
• Key message: communicate the value of food (in all dimensions: nutrition, pleasure, social, cultural, availability, accessibility, health, environmental, etc.)
20% less food wastage in 3 weeks
FUSIONS will enable, encourage, engage and support key actors across Europe in delivering a 50% reduction in food wastage and a 20% reduction in the food chains resource inputs by 2020.
FUSIONS Project objectives
Project duration: 48 months (2012 – 2016)www.eu-fusions.org
Project structure
Any food and inedible parts removed from the food supply chain
Food that has or had the potential to be eaten removed
from the food supply chain
Fraction that is or was intended to
be eaten by humans
Fraction with the potential to be
eaten by humans
Inedible fraction removed from the food supply chain
Fraction aimed to be used as a
resource in other value chains
Not used
Defining ”food”
Defining ”food supply
chain”
Defining fractions to
be monitored
Terminology
Food wastage
Harmonised definitional framework
Exchange: Multi stakeholder Platform
Adding value to existing (or to be established) transnational, national, regional, sectorial networks
Awareness is key !
To identify existing social innovation solutions that reduce waste
To test new social innovation ideas To evaluate their impact on reducing waste
Feasibility studies – Objectives
Quality of life: the hospitality sector
Goal measurement tool: objective assessment of the relation between the serving concept and the effects on sustainability & quality of life
Outcomes (‘Máx à la Carte’, Maxima Medisch Centrum, WageningenUR, 2010) : Food waste reduced to 2,5% (reference 26-60%) Appreciation quality of food increased (from 6 to 8)
Re-use food products from a supermarket
FoodBattle in action: start event
Thanks for your attention