Toine Timmermans, Brussels, 26 June 2012

1. Prevent Food Waste andoptimize the use of agrofoodmaterials.Towards a European approach ! Toine Timmermans, Brussels, 26 June 2012

2. Reduce food loss • Roughly 1/3 of food produced for human consumption is lost or wasted globally. Which amounts to about 1.3 billion ton per year (FAO, 2011) • About 2/3 of all food waste occurs in perishables products (f&v, bread, dairy, fish, meat) • In the Netherlands total food loss values 4.4 billion € • Global earning potential 180 billion € (McKinsey Global Inst.)

3. FUSIONS A European Multi-stakeholder Platform for food use optimisation & social innovation Project duration: 48 months (2012 – 2016)

4. FUSIONS Aims of the Project The overall aim of the project is to contribute significantly to the harmonisation of food waste monitoring, feasibility of social innovative measures for optimised food use in the food chain and the development of a Common Food Waste Policy for EU27. The FUSIONS European multi-stakeholder platform will enable, encourage, engage and support key actors across Europe in delivering a 50% reduction in food waste and a 20% reduction in the food chains resource inputs by 2020.

5. FUSIONS Project structure

6. FUSIONS partners

7. FUSIONS Platform committed stakeholders • Committed stakeholders (business, government, universities, ngo’s, networks, platforms) • Before start of the project: 80 organizations, target > 250

8. Waste hierarchy model Intended product flow under intended conditions sales production processing distribution consumption supply chain Secundary resources A Prevention E Landfill Incineration D Energy, Compost Industry B Re-use Human consumption C Animal Feed Waste Food loss/waste Re-use

9. Waste hierarchy framework

10. National partners Wageningen UR food loss Government Processing and distribution Consumer Retail & OOH Production Service providers to the industry Packaging, ICT, logistics, services Others

11. Extension of shelf life • Innovation in packaging and/or • mild conservation technology • Integral approach and • optimalise at total chain level

12. Cooperation in the Supply chain Processing Breeding & genetic line Packaging Pricing policy Quality assessment Freezing ICT & transparancy Consumer Retailer Distribution DC retailer Processor Grower

13. Resource Efficiency: valorisation Requires knowledge and integration of logistics and food science concepts: • pinpointing critical control points in the chain • multi-criterion optimization on costs, safety, quality and environmental effects

14. Catering: share best practices • Food waste analysis and reduction in the Dutch catering sector • Goals: Identification of the largest avoidable food wastage in the catering sector to find solutions to avoid them, including the evaluation of those solutions through pilot projects. Methodology: • (1) Inventory, analysis, co-creating and experimenting innovative approaches in the catering process of all Dutch Food Services companies. • (2) Dissemination of best practices & experiences. • (3) For each caterer at 25 locations analyses are done, in total 225 catering locations in the Netherlands.

15. Results Catering sector Veneca 2012 Food waste Veneca catering companies total all products in kg (Wageningen UR, 2012)

16. 0-measurement in 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)

17. Re-use food products from a supermarket • Food waste and spoilage in Dutch supermarkets:350 - 450 million € • This matches the accepted norm of 1.4-1.6% in retail business • The food products that are discarded are in general still fit for consumption • The ambition is to develop a economic viable concept, where food products – before expiration of the use-by-date – are collected in the PLUS-supermarkt, processed for re-use and re-distributed for human consumption

18. Project region Apeldoorn • Towards a Waste Free society in 2030 • Transition from Waste to Resource; 10 kg per inhabitant per year in 2030 • Closing of resource cycles close to home • Strengthen regional social economic structure • Instrument Consumer behaviour: Food Battle

19. Food waste – A GLOBAL challenge About 1/3 of all edible food products are lost annually. This counts up to 1.3 Billion tons of food waste. % waste High/medium income countries Low income countries Steps in food chain Source: FAO, 2011

20. Initiativesto link bothworlds • 1-2-1 food losses: bi-national program (the Netherlands – subSahara Africa): multi-stakeholder platform, concrete actions • Virtual Network of Excellence to reduce post-harvest losses in emerging & developing countries • Metropolitan food security (innovating, emerging & developingmarkets) • Capacity building projects (local production, storage/packaging, supply chain organisation, waste management, small scale processing, etc.)

21. Multi-stakeholder andintegral approach Advises for successful next steps: • Stakeholder management & platform: Build consensus between stakeholders on the goals, targets and definitions; share the ‘sense of urgency’ • Consistent approach to acquire reliable data and insights per (sub)part of the food chain • Use – where possible – existing public and private data on food waste • Coordination of actions by an independent and respected party with focus on the total supply chain

22. Thanksforyour attention Time forquestions & discussion Looking forward to meet you again at FUSIONS toine.timmermans@wur.nl