ICSW2015 Food Waste
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Transcript of ICSW2015 Food Waste
KEYNOTE PRESENTATION 3: 20 MAY 2015
FOOD WASTE GENERATION AND PREVENTION STRATEGYINTERNATIONAL CONFERENCE ON SOLID WASTES 2015: KNOWLEDGE TRANSFER FOR SUSTAINABLE RESOURCE MANAGEMENT, HONG KONG SAR, P.R. CHINA, 19 – 23 MAY 2015
Dr Mervyn JonesSustainable Global Resourceson behalf of WRAP, United Kingdom
One third of food waste is wasted
1.3 billion tonnes (UN FAO)
1 in 4 calories wasted globally (WRI/UNEP)
THE CHALLENGE FOR FOOD
Food
Water
Energy
50% increase by 2030 (IEA)
50% increase by 2030 (FAO)
30% increase by 2030 (IFPRI)
CLIMATE CHANGE
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Social
e.g. sustainable lifestyles
Environmental
CO2, water, soil loss
Economic
savings, resilience
IMPACTS
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WATER FOOTPRINT STRESS OF FOOD WASTAGE
Europe N. America & Oceania
Industrialised Asia
Sub Saharan Africa
N. Africa, W &
Central Asia
South & SE Asia
Latin America
cereals
pulses
vegetables
fruits
km
2
Source: FAO Food wastage footprint: Impacts on natural resources. 2013
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FOOD & DRINK MATERIAL HIERARCHY
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DISTRIBUTION WASTAGE
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40% 40%
30%
45%50% 40%
20%
40%
30% 26%35%
Types of food commonly wastedin distribution centres
25%
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Why food is thrown away:
Planning Buying Storage Preparation Use
Habits, attitudes, values, motivations, skills, knowledge Food & packaging properties & availability
UK FOOD WASTE CHALLENGE
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HOSPITALITY FOOD WASTE SOURCES
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UK PRODUCTION WASTE IMPROVEMENTS 2004-08
Source: Food and Beverage Sector Non-Labour Resource Efficiency. Lavery, Pennell & Evans. 2014
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UK FOOD PRODUCTION POTENTIAL
Energy performance improvements total potential savings of £350M p.a. greenhouse gas emissions savings reduction
potential of 3.5Mt CO2e
Waste improvements waste raw materials potential savings of £400M
p.a. greenhouse gas emissions savings reduction
potential of 2.3Mt CO2e
Transport improvements potential savings of £170M p.a. greenhouse gas emissions savings reduction
potential of 0.8Mt CO2e reduce NOx, SOx and particulates by 36%
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INTEGRATED STRATEGY FOR ACTION
Improved design
Influencing production & consumption:
• prevent waste • increase recycling
Market development
Embed resource efficient thinking
Raw material
extraction
Manufacturing
Retail or service
Use
Collection
Recycling
Material production
Re-use & repair
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MANUFACTURING PREVENTION STRATEGIES
Avoidance: Incremental Processes and Systems Structural Change Redesign
Re-use/Recycle/Recover collections reprocessing, e.g. anaerobic digestion new markets for food waste streams, e.g.
Agriculture, soil improvement, biogas
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FOOD PACKAGING
Packaging contains, protects, transports, labels, markets and preserves
Grocery accounts for around 60% of UK packaging usage
Substantial improvements of primary product packaging by light-weighting in metal cans, glass and plastic containers
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INFRASTRUCTURE
Ensure quality and capacity by:
Addressing technical barriers
Determining capacity requirements
Providing financial support to leverage private sector investment
Obtaining clarity on end market requirements for outputs (e.g. quality requirements)
Anaerobic Digestion
Sorting
Recycling
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Social Interventions - to deliver behaviour change Collections designed for
different housing types• types of container • capacity of container• collection frequency
Collections need to be legally compliant
Simple ‘rules’ Greater consistency in
recycling services nationally
Can collections at home & at work be the same?
Anaerobic Digestion
Sorting
MAKE PARTICIPATION EASY
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BEHAVIOUR CHANGE
Food waste prevention – Love Food Hate Waste
WRAP developed Recycle Now – ‘what to recycle and where’
Communication materials for local authorities and partners (e.g. London 2012)
‘On pack’ labels for packaging in partnership with retailers and brands
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Targeting: Business supply chain Retail interface consumers
Two elements: National awareness
raising Give clear instructions
on how to recycle locally
key is to link increase in awareness to increases in people recycling
EFFECTIVE COMMUNICATIONS
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VOLUNTARY ACTION Courtauld Commitment improving resource efficiency and
reducing the carbon impact across UK grocery retail sector
Hospitality & Food Service Agreement launched in June 2012
$3bnsaved
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WORKING WITH GLOBAL BRANDS
Working with international brands
Design in recyclability Encourage innovation
Match labelling on packaging where available
Simplify packaging where possible
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MARKET DEVELOPMENT
Encouraging demand for recycled materials and products in new & existing markets
• retail e.g. packaging• agriculture e.g. food waste
Addressing barriers to market entry
• Quality protocols
Encouraging new business and retail models
Public sector procurement, e.g. leadership
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MARKET DEVELOPMENT EXAMPLE
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IMPACT & EVALUATION
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National metrics• Defra statistics• impact of regulation
Business plan • every 3-4 years
Programme level• sectoral• product/material
Mechanisms• campaigns• voluntary agreements• financial mechanisms
• Benchmarking
• Forecasting
• Monitoring &
reporting • WRAP internal• online reporting tools• industry self
reporting
• Evaluation• independent
verification
THE UK JOURNEY SO FAR
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THANK YOU
Dr Mervyn Jones
on behalf of
www.wrap.org.uk
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