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SAVE FOOD – Global Initiative on food losses and waste reduction

SAVE FOOD – Global Initiative on food losses and waste reduction. Averting food losses and waste in the agri -food value chain Ms . F. Tartanac Senior Officer Market Linkages and Value Chain Group, AGS-FAO . Food losses and food waste .

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SAVE FOOD – Global Initiative on food losses and waste reduction

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  1. SAVE FOOD – Global Initiative on food losses and waste reduction Averting food losses and waste in the agri-food value chain Ms. F. Tartanac Senior Officer Market Linkages and Value Chain Group, AGS-FAO

  2. Food losses and food waste • Food loss is the reduction of food available for human consumption in terms of quantity, quality, safety and nutritional value; • Food waste occurs when decisions are made to discard food that still has value; • Food losses and waste occur at all levels of the agri-food value chain.

  3. Global food losses andwaste: estimated at 1.3 billion tonnes / year Source: FAO. 2011. Global food losses and food waste

  4. Global food losses and waste in agri-food value chain Source: FAO. 2011. Global food losses and food waste

  5. Food losses and waste in the agri-food value chain In developing countries: • the largest food losses and waste occur in the supply chain prior to consumption; • food losses and waste are a result of, among others: • Poor production planning • Production problems • Premature harvesting • Poor storage facilities • Lack of processing facilities • Inappropriate food contact materials (packaging, processing machines) • Inadequate marketing systems • Lack of infrastructure

  6. Food losses and waste: the environmental impact in the value chain • Larger food quantities need to be produced to make up for the food losses and waste. • Food losses and waste impact on the environment: • the energy, biodiversity, water, soil and other resources that are used to produce, store, and distribute; • the generated green house gasses (in the value chain and after disposal – e.g. landfills). • For example: • Input level: more fertilizer and pesticides need to be produced which would other wise not have been needed; • Farm level: More farm production causes further usage of natural resources; • Marketing level: More marketing resources, such as transport, are needed and contributing thus to more emissions.

  7. Food losses and waste: the environmental impact in the value chain • Averting food losses and waste at the origin of where they occur in the agri-food value chain → redesigning value chains; • Greening value chains to avert food losses and waste → increased use of energy in reworking and recycling of food losses and waste; • Clearly the environmental cost of such operations must not be higher than the environmental benefits; • FAO study: the food waste footprint.

  8. Food waste footprint study • Ultimate objective: • to provide a consistent knowledge base which can be used to underpin future policy debate in environmental impacts of food losses and waste. • Objective: • to provide a global account of the environmental footprint of worldwide food waste along value chains; • focus on the impacts on climate, water, land, and biodiversity. • The study provides an economic assessment of food waste costs and an analysis of prospective scenarios

  9. Food waste footprint study

  10. SAVE FOOD - Global Initiative on food losses and waste reduction • SAVE FOOD - Global Initiative on food loss and waste reduction was launched together with Messe Düsseldorf GmbH – a German private sector organization and an international fairs organizer for the food packaging and processing industry; • U.N. organizations interested partners: World Food Programme (WFP); International Fund for Agricultural Development (IFAD); UNEP; • African Development Bank (AfDB), African Postharvest Losses Information System - APHLIS (Natural Resources Institute, EU Joint Research Centre); International Trade Centre (ITC); • Donor countries: Norway; • Research partners: Wageningen University (EU FP7 Project FUSIONS)

  11. SAVE FOOD - Global Initiative on food losses and waste reduction Four pillars: • Collaboration among key public and private partners - mobilize resources; conceive and implement activities by applying global coordinated and coherent methodologies; • Evidence-based policy development and investment support - field case studies on food losses and waste on a regional basis with focus on core subsectors: cereals, roots & tubers, fruits & vegetables, oilseeds & pulses, meat, dairy, fish & seafood; • Awareness raising - worldwide media campaign; • Networking among stakeholders - farmers, agro-processors, packaging industry, retailers, policy makers and researchers; with a view towards developing feasible solutions.

  12. FAO websites and contact Link: http://www.fao.org/save-food/en/ and http://www.save-food.org/ Contact: robert.vanotterdijk@fao.org

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