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TRANSFORMING FOOD WASTE INTO A RESOURCE Last Minute Market – a win-win case study

TRANSFORMING FOOD WASTE INTO A RESOURCE Last Minute Market – a win-win case study. Prof Andrea Segrè & Dr Silvia Gaiani Faculty of Agriculture Alma Mater Studiorum - University of Bologna (Italy) Brussels – 28° Brussels Development Meeting European Commission.

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TRANSFORMING FOOD WASTE INTO A RESOURCE Last Minute Market – a win-win case study

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  1. TRANSFORMING FOOD WASTE INTO A RESOURCE Last Minute Market – a win-win case study Prof Andrea Segrè & Dr Silvia Gaiani Faculty of Agriculture Alma Mater Studiorum - University of Bologna (Italy) Brussels – 28° Brussels Development Meeting European Commission

  2. Foodwastehasrapidlybecome a burningissue… • Food waste is expected to rise to about 126 Mt by 2020 without additional prevention policy or activities (Eurostat projections). • 935 million people are hungry (FAO), 300 million are obese and 1 billion are overweight (WHO). • The global agricultural production could feed 12 billion people -- the double of the current world population (FAO) and food surplus would be enough to feed 3 billion people(Stuart: Uncovering the global food scandal, 2009)

  3. SOME DATA ON FOOD WASTE Globally, only 43% offruits and vegetables are consumed, the remaining 57% iswasted. Between 30% and 50% ofall the foodproducediswasted Fig 1. Lostofcalories due tofoodwaste (from 4,600 kcal to 2000 kcal)- Smil

  4. Avoidable and potentiallyavoidablefoodwaste – data by WRAP 2012Total domesticfoodwaste in the UK= 25, 717 miliontons22% = potentiallyavoidabledomesticfoodwaste in the UK78% = avoidabledomesticfoodwaste in the UK

  5. FOOD WASTE IN THE EU 27 The total amount of food waste the EU 27 is estimated at 89 Mt, i.e. 179 kg/capita/year. Households produce the largest fraction of EU food waste among the four sectors considered, at 43% of the total or about 38Mt (76kg per capita). NB - Methodologies for collecting and calculating the food waste data submitted to EUROSTAT differs between Member States, who are free to choose their own methodology.

  6. FOOD WASTE: IMPACTS Environmental impacts Carbon Footprint (1 ton of food waste generates 3.8 tons of CO2 equivalent emissions (WRAP) Water Footprint(to produce 1kg of meat, 15.400 litres of water are necessary) Ecological Footprint (The UK's average ecological footprint is 5.45 global hectares per capita (gha) Economic impact Improving the efficiency of the food supply chain could help to bring down the cost of food to the consumer and thus increase access. Social impact The amount of wasted food in industrialized countries (222 million tons) is equal to the production of food available in sub-Saharan Africa (230 million tons). Nutritional impact Overnutrition as food waste (Smil)

  7. HOW TO REDUCE FOOD WASTE?4 Rs: reduce, reuse, recycle, recover+ 1 P: PREVENTION Source at reduction, better logistics and marketing strategies, commercial measurement and tracking software, home compost and better planning alongside municipal separated collection could all represent alternatives to food waste incineration and disposal. • Awareness campaigns for citizens, students... • Proper policies (laws on labelling, packaging...) • Food recovery initiatives (NGOs) • Retailers initiatives (against BOGOF) • International/national projects • Research • Sell online/in store at reduced prices • Audit / reward for shops- retailers reducing food waste

  8. A case study: Italy and Last Minute Market Food waste recovery represents an important part of the food system, although it is NOT a solution to food waste. In the last decade, many new initiatives whose aim is to recover food and convert it into valuable end uses, have spread all over the world. LAST MINUTE MARKET – Italy LMM = food recovery LMM= waste prevention (awareness campaign + spreco zero) LMM isanacademicspin off originated at the FacultyofAgricultureof the Universityof Bologna in 1999. It links shops and producers who have unsold food which would otherwise be discarded with people and charities who need food (and NOT only food). Itisactive in more than 40 Italiantowns and abroad.

  9. LAST MINUTE MARKET: RECOVERY Win-WinStrategy For profit companies Win-Win Charity organizations Public administration It provides economic, social and environmental benefits by reducing the amount of waste and improving assistance to people in need.

  10. Retailer case Improvedefficiency on supermarket management Trend of the value and the amount of the recovered products from the supermarket LMM 1° year Decreasing quantity Source: LMM data

  11. The Joint Declarationagainst Food Waste • It was presented for the first time by Prof Andrea Segrè and Dr Silvia Gaiani at the European Parliament on the 28 th of October 2010. • It is made up of 10 goals: EVERY YEAR A NEW GOAL IS ADDED! • its main aims are to reduce by 50% the global amount of food + water + energy wasted in the food supply chain and to make food waste one of the priorities on the European Commission’s agenda. • The declaration has been signed by more than 500 people at www.lastminutemarket.it • 2012 newly introduced goal: REDUCTION OF ENERGY WASTE To produce a box of cereal, a farmer consumes energy equal to 2,790 kcal (just to keep the machinery running and get the fertilizer and pesticides).

  12. The EuropeanResolution to reducefoodwaste • Based on the Declaration, a Resolutionhasbeenelaboratedby the Agriculture and RuralCommission (MEP Salvatore Caronna and supportedby Paolo de Castro, President) in collaborationwith LMM. • Itwaspresented at the DG Agricultureof the EuropeanParliament on the 23 rdofNovember 2011. • The Resolutionhasbeenapproved in the PlenarySessionof the EuropeanParliament on the 19° ofJanuary 2012: On howtoavoidfoodwastage: strategiesfor a more efficientfoodchain in the EU (2011/2175(INI) • http://www.europarl.europa.eu/meetdocs/2009_2014/organes/agri/agri_20110711_1500.htm • Itshouldthenbepassedto the EuropeanCommissionfor legislative procedure. • Weconsider the resolution a greatachievement and a fundamentalstep in the fightagainstfoodwaste

  13. The EuropeanResolution to reducefoodwaste • Some of the main points of the EP Resolution: • 5. Calls on the Commission to support measures aimed at reducing waste along the entire food supply chain where production methods, post-harvest management, processing and packaging infrastructure and processes are problematic and inadequate. • 7. Notes that there is no harmonised definition of food waste in Europe; therefore invites the Commission to put forward a legislative proposal defining the typology of ‘food waste’ and asks that bio-waste be incorporated into the existing rules on waste. • 9. Urges the Commission and the Member States to promote awareness-raising campaigns to inform the public about the causes and effects of food waste and ways of reducing it……

  14. The EuropeanResolution to reducefoodwaste: main points • 11. Calls on the Commission to determine ways and means of better involving agri-food businesses, wholesale markets, shops, distribution chains, and public and private caterers and restaurants in anti-waste practices. • 12. Invites the Commission to consider possible amendments to the public procurement rules on catering services so that, all other conditions being equal, when contracts are awarded priority is given to undertakings that guarantee that they will redistribute for free any unallocated (unsold) items to groups of citizens… • 15. Urges the Council and the Commission to designate 2014 the European Year against food waste, as a key information and awareness-raising initiative for European citizens

  15. THANK YOU!Andrea Segrè & Silvia Gaianiwww.lastminutemarket.itww.unannocontrolospreco.org

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