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FOOD LOSS AND WASTE Slides and figures

FOOD LOSS AND WASTE Slides and figures. Photo Source : Justin Sewell. A significant share of food intended for human consumption is lost or wasted from the farm to the fork. 32%. of global food supply by weight. 24%. of global food supply by energy content (calories).

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FOOD LOSS AND WASTE Slides and figures

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  1. FOOD LOSS AND WASTE Slides and figures Photo Source: Justin Sewell

  2. A significant share of food intended for human consumption is lost or wasted from the farm to the fork 32% of global food supply by weight 24% of global food supply by energy content (calories) Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

  3. Food is lost or wasted along the entire value chain After leaving the farm for handling, storage, and transport During industrial or domestic processing and/or packaging During distribution to markets, including at wholesale and retail markets In the home or business of the consumer, including restaurants and caterers During or immediately after harvesting on the farm Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

  4. Food loss and waste occurs more ‘near the fork’ in developed regions and more ‘near the farm’ in developing regions 100% = 1.5 quadrillion kcal Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

  5. Losses at production are more prevalent in developing regions while food waste at consumption is more prevalent in developed regions(Percent of kcal lost and wasted) Note: Number may not sum to 100 due to rounding. Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

  6. Cerealscomprise the most loss and waste when measured by calories, while fruits and vegetables by weight Source: WRI analysis based on FAO. 2011. Global food losses and food waste—extent, causes and prevention. Rome: UN FAO.

  7. TARGET 12.3 • By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses

  8. Champions 12.3 is a unique coalition of leaders dedicated to inspiring ambition, mobilizing action, and accelerating progress toward achieving SDG Target 12.3

  9. Champions 12.3 Members Achim Steiner Administrator United Nations Development Programme Michael La Cour Managing Director IKEA Food Services AB Peter Bakker President World Business Council for Sustainable Development Paul Bulcke Chairman Nestlé S.A. Wiebe Dreijer Chairman of the Managing Board Rabobank Vytenis Andriukaitis Commissioner for Health and Food Safety European Commission Shenggen Fan Director General International Food and Policy Research Institute Erik Solheim Executive Director UN Environment Co-ChairChampions 12.3 Steven Cahillane CEO Kellogg Company Dave Lewis CEO Tesco Chair Champions 12.3 Selina Juul Founder Stop Wasting Food Gina McCarthy Former Administrator U.S. Environmental Protection Agency Peter Freedman Managing Director The Consumer Goods Forum Louise Fresco President, Executive Board Wageningen University & Research Nguyen Xuan Cuong Minister Ministry of Agriculture and Rural Development, Vietnam Hans Hoogeveen Ambassador and Permanent Representative of the Netherlands to UN Organisations for Food and Agriculture Yolanda Kakabadse Member WWF US Board of Directors Sam Kass Former White House Chef, Founder, TROVEVenture Partner, Acre Venture Partners Kevin FayExecutive DirectorGlobal Food Cold Chain Council Gilbert F. Houngbo President International Fund for Agricultural Development Marcus Gover Chief ExecutiveWRAP Liz Goodwin Senior Fellow and Director, Food Loss and Waste World Resources Institute Jakob Ellemann- Jensen Minister Ministry of Environment and Food, Denmark Paul Polman CEO Unilever Rafael Pacchiano Secretary, Department of Environment & Natural Resources, Mexico EsbenLunde Larsen Former Minister Ministry of Environment and Food, Denmark José Antonio Meade Former Secretary Secretariat of Finance and Public Credit, Mexico Michel Landel Member Sodexo Group Board of Directors Denise Morrison Former President & CEO Campbell Soup Company Oyun SanjaasurenDirector of External AffairsGreen Climate Fund LindiweMajeleSibandaVice PresidentAlliance for a Green Revolution in Africa Rhea Suh President Natural Resources Defense Council Tristram Stuart Co-Founder Feedback Rajiv Shah President Rockefeller Foundation  Josefa Leonel Correa Sacko Commissioner for Rural Economy and Agriculture African Union SenzeniZokwana Minister Ministry of Agriculture, Forestry and FisheriesSouth Africa Sunny Verghese CEO and Co-Founder Olam International Andrew Steer President and CEO World Resources Institute FeikeSijbesma CEO Royal DSM

  10. What Champions do • Dedicate to SDG Target 12.3 • Lead by example • Showcase successes • Advocate for enabling conditions • Achieve concrete results

  11. Possible approaches for reducing food loss and waste (not exhaustive) NOT EXHAUSTIVE During or immediately after harvesting on the farm After leaving the farm for handling, storage, and transport During industrial or domestic processing and/or packaging During distribution to markets, including at wholesale and retail markets In the home or business of the consumer, including restaurants and caterers

  12. Source: ReFED. 2016. A Roadmap to Reduce U.S. Food Waste by 20 Percent.

  13. United States Source: ReFED. 2016. A Roadmap to Reduce U.S. Food Waste by 20 Percent.

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