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FOOD LOSS AND WASTE Slides and figures

Learn about the extent of food loss and waste in the global food supply chain and the efforts to reduce it. Discover the key players and strategies in tackling this challenge.

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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. MEMBERS Dave Lewis CEO Tesco Chair, Champions 12.3  Josefa Leonel Correa Sacko Commissioner for Rural Economy and Agriculture African Union Nguyen Xuan Cuong Minister Ministry of Agriculture and Rural Development, Vietnam Wiebe Dreijer Chairman of the Managing Board Rabobank Vytenis Andriukaitis Commissioner for Health and Food Safety European Commission Sunny Verghese CEO and Co-Founder Olam International Lindiwe Majele SibandaCo-ChairGlobal Alliance for Climate Smart Agriculture Steven Cahillane CEO Kellogg Company Shenggen Fan Director General International Food and Policy Research Institute Oyun SanjaasurenDirector of External AffairsGreen Climate Fund Liz Goodwin Senior Fellow and Director, Food Loss and Waste World Resources Institute Paul Bulcke Chairman Nestlé S.A. Peter Freedman Managing Director The Consumer Goods Forum Hans Hoogeveen Ambassador and Permanent Representative of the Netherlands to UN Organisations for Food and Agriculture Selina Juul Founder Stop Wasting Food Gilbert F. Houngbo President International Fund for Agricultural Development Denis Machuel CEO Sodexo Alan Jope CEO Unilever Sadiq Khan Mayor London, UK Sam Kass Former White House Chef, Founder, TROVEVenture Partner, Acre Venture Partners Andrew Steer President and CEO World Resources Institute Yolanda Kakabadse Member WWF US Board of Directors FeikeSijbesma CEO Royal DSM Theo De Jager President World Farmers’ Organisation Louise Fresco President, Executive Board Wageningen University & Research Peter Bakker President World Business Council for Sustainable Development Laura Tuck Vice President, Sustainable Development World Bank Michael La Cour Managing Director IKEA Food Services AB Paul Polman Former CEO Unilever EsbenLunde Larsen Fellow World Resources Institute Rajiv Shah President Rockefeller Foundation Kevin FayExecutive Director Global Food Cold Chain Council Achim Steiner Administrator UNDP Marcus Gover Chief ExecutiveWRAP Tristram Stuart Co-Founder Feedback

  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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