Webinar - Brandon University (CA): Overview of food waste reduction practices and policies in the EU (14/12/2016)
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Waste not: food waste reduction practices and policies in the EU
1. Waste not: food waste reduction
practices and policies in the EU
Matteo Vittuari
Department of Agricultural and Food Sciences
University of Bologna
Presentation prepared by
Ing. Paolo Azzurro, Department of Agricultural and Food Sciences, University of Bologna
Dr. Matteo Vittuari, Department of Agricultural and Food Sciences, University of Bologna
2. A first definition of food waste was given by the UN Food and
Agriculture Organization (FAO) and includes any healthy or edible
substance that ‐ instead of being allocated for human
consumption ‐ is wasted, lost, degraded, or consumed by pests at
every stage of the food supply chain.
DEFINING “FOOD WASTE”
The Swedish Institute for Food and Biotechnology (SIK), in a recent
study commissioned by FAO, proposed a distinction between food
losses and food waste. Food losses “take place during agricultural
production, post‐harvest, and processing stages in the food supply
chain,” while food waste occurs “at the end of the food chain
(distribution, sale and final consumption)” the former is due to
logistical and infrastructural limitations, while the latter is because
of behavioral factors.
3. According to Prof. V. Smil of the University of Manitoba, over‐
nutrition should be also considered as “food waste” to be
calculated as the difference between the quantity of food that
each person consumes and what he or she really needs.
DEFINING “FOOD WASTE”
Professor Jan Lundqvist of the Stockholm International Water Institute
(SIWI), speak of field losses and spoilage, referring to the loss that takes
place in the fields and during transportation and storage. The SIK also
points out that food that was originally meant for human consumption,
but which is no longer part of the human food chain, is considered as
food loss, even if it is then re‐utilized for non‐food use (animal feed,
bioenergy, etc.)
4. In Great Britain, WRAP distinguishes between:
• Avoidable: food and drinks that are thrown away despite
still being edible;
• Possibly Avoidable: food and drinks that some people
consume and some do not or food that can be edible, if
cooked one way instead of another;
• Unavoidable: waste deriving from the preparation of food
or drinks that are not, and could not, be edible.
DEFINING “FOOD WASTE”
5. THE FUSIONS DEFINITION OF “FOOD WASTE”
“Food waste is any food, and inedible parts of food, removed
from the food supply chain to be recovered or disposed
(including composted, crops ploughed in/not harvested,
anaerobic digestion, bio‐energy production, co‐generation,
incineration, disposal to sewer, landfill or discarded to sea).”
7. “Agriculture in the 21st century faces
multiple challenges: it has to produce
more food and fibre to feed a growing
population with a smaller rural labour
force, more feedstocks for a
potentially huge bioenergy market,
contribute to overall development in
the many agriculture‐dependent
developing countries, adopt more
efficient and sustainable production
methods and adapt to climate
change.”
THE CHALLENGE
Source: FAO 2009, «Global agriculture towards 2050»
8. How can the world adequately feed
more than 9 billion people by 2050
in a manner that advances social
and economic development while
reducing pressure on ecosystems,
climate, and water resources?
A PARAMOUNT QUESTION
10. Food scarcity
• Denutrition
• Hunger
• Malnutrition
• Social injustice
• Food in-security
Resource
consumption
• Soil consumption &
land grabbing
• Water
• Energy
Environmental
degradation
• Water pollution
• Global warming
• Soil degradation
• Desertification
• Biodiversity loss
THE FRAMEWORK
sustainability of food production & consumption
Population growth, land competition, eating habits and behaviors
15. GLOBAL FLW: THE IMPACTS
We know that throwing away food also means
wasting limited natural resources ‐ soil, water,
energy ‐ used to produce, process and distribute
the products, then to dispose of the waste, thus
having a negative impact from an ecological,
economic and social point of view.
16. The amount of water required to produce the
food we waste every year on a global scale is
about 250.000 billion liters. This could supply New
York’s domestic water needs for the next 120
years, at current rates.
WASTING PRECIOUS WATER
wasting food means
Data: Food Wastage Footprint (FAO 2013) ‐ Infographic: Angela Morelli ‐ “Food is for eating” ‐ http://www.foodisforeating.org
17. The food produced but wasted globally every year
requires 1.4 billion hectares of land, which is close
to 30% of the world agricultural land area.
WASTING AGRICULTURAL LAND
wasting food means
Data: Food Wastage Footprint (FAO 2013) ‐ Infographic: Angela Morelli ‐ “Food is for eating” ‐ http://www.foodisforeating.org
23. FUSIONS_Food Use for Social Innovation by
Optimising Waste Prevention Strategies
OBJECTIVES
The FUSIONS project aims at achieving a more resource efficient Europe by
significantly reducing food waste. The project runs for 4 years, from August 2012 to
July 2016. It has 21 project partners from 13 countries, bringing together
universities, knowledge institutes, consumer organisations and businesses.
The project will contribute to food waste reduction through:
• the harmonisation of food waste monitoring;
• improved understanding of the extent to which social innovation can reduce
food waste; and
• the development of guidelines for a common Food Waste policy for EU‐27 (EU‐
28).
Project duration: 48 months (2012 – 2016)
www.eu‐fusions.org
25. FUSIONS’s policy work: Background
European policy
measures for FW
prevention and
reduction
•Policy is a course or principle of action, proposed or adopted by a
government, party, business or individual, intended to influence and
determine coherent decisions, actions, and other matters; usually with a
common long‐term purpose(s).
Through social
innovation
•SI has socially recognised goals (in this case, reducing food waste).
•SI is grounded in deep reflection on the problem & direct action from
those involved in it. It represents co‐creation and learning.
•SI is people‐focused, both in terms of its delivery & its beneficiaries. This
aids its diffusion or institutionalisation.
•SI is delivered through, and builds capacity for, relationships and
collaboration – often through a multi‐stakeholder approach. It affects the
process of social interactions.
•SI is a new combination of activities and / or delivered into a new setting.
SOURCE: Australian
Concise Oxford
Dictionary, The
Free Dictionary and
FAO Corporate
Document.
SOURCE: «How can
social innovation
help reduce food
waste?”
FUSIONS WP4
28. 20 legislative acts
potentially implying
food waste generation
5 legislative acts
potentially implying
food waste
management
14 legislative acts
potentially implying
food waste reduction
5 legislative acts
potentially implying
food use optimization
9 legislative acts with
more than one
implication
D3.1a Review of EU legislation and policies with implications on
food waste
Legislation and policies addressing food waste are multilevel and multisectoral;
therefore, there are multiple ‐ and not always explicit ‐ policy effects to be considered…
Results: 53 EU
legislative acts
in force with
implications on
food waste
were identified
30. D3.2 Social Innovation Camp and comprehensive set of
measures on which to build policy strategies
Pre‐Camp Survey and Pre‐Camp Workshop
The Pre‐Camp Survey was planned as a preparatory activity for the FUSIONS Social Camp to stimulate discussion
about policies which could support social innovation for food waste reduction and prevention.
The Pre‐Camp workshop was aimed to initiate a dialogue focusing on policy tools to stimulate social innovation
addressing food waste prevention and reduction and to prepare and facilitate the work in the FUSIONS CAMP..
The FUSIONS Social Camp
The FUSIONS Camp was aimed at discussing with stakeholders, researchers and policy makers, how the different
European policies (Social Innovation, Environment, Corporate Social Responsibility and beyond) could stimulate
social innovation addressing food waste reduction.
The position paper: Stimulating social innovation through policy measures
The position paper was aimed to understand which policy measures might best support the creation, use and
scaling of social innovation initiatives
Finalized
31. D3.3 Policies and improved legislation challenging food waste
through social innovation
Obj 1. Exploring the potential of market based instruments and socio‐
economic incentives as specific policy measures for stimulating food
supply‐chain operators, retailers, food services, and households to food
waste prevention and reduction
Obj 2. To build a comprehensive set of measures to design policy strategies
stimulating social innovation initiatives addressing food waste
32. As policy strategies and measures and initiatives addressed to food waste reduction
are growing a greater need for their analysis and for more effective monitoring and
evaluation activities emerges.
D3.4 Indicators and criteria for a food waste policy Evaluation
Framework
Obj. Indicators and criteria to assess the effects of policy measures to
prevent and reduce food waste will be formulated within a coherent
Evaluation Framework aimed at providing decision makers with an effective
tool for formulating and refining policies on food waste prevention thought
social innovation.
34. REFRESH
Resource Efficient Food and dRink for the Entire Supply cHain
The overall aim of the REFRESH project is to contribute significantly towards the objective
of reducing food waste across the EU by 30% by 2025 (which amounts to between 25 to
40 million tonnes of food not being wasted in 2025, worth tens of billions of Euros a year)
and maximizing the value from unavoidable food waste and packaging materials. To
achieve this ambitious goal, we will adopt a systemic approach and use cutting edge
science to enable action by businesses, consumers and public authorities. A central
ambition of the REFRESH project is to develop a ‘Framework for Action’ model that is
based on strategic agreements across all stages of the supply chain (backed by
Governments), delivered through collaborative working and supported by evidence‐based
tools to allow targeted, cost effective interventions. Success will support transformation
towards a more sustainable and secure EU food system, benefitting Europe’s economy,
environment and society.
35. A BRIEF INTRODUCTION ON LAST MINUTE MARKET
1998 Research Project
2001 No-profit Association
2003 Cooperative
2008 Accademic Spin-off
Last Minute Market is an academic spin‐off of the University of
Bologna engaged with food waste reduction and prevention.
Active for more than 15 years, it operates with enterprises
and public administrations across Italy and abroad ideating,
implementing and monitoring food (and non food) waste
prevention and recovery projects.
The research unit at the Department of Agricultural and Food Sciences of the
University of Bologna works togheter with Last Minute Market.