Global Initiative on Food Loss and Waste Reduction

1. Global Initiative on Food Loss and Waste Reduction Camelia Bucatariu Policy Development Consultant Rural Infrastructure & Agro-Industries Division (AGS) FOOD LOSS AND WASTE REDUCTIONIN SUPPORT OF FOOD AND NUTRITION SECURITY & SUSTAINABLE FOOD SYSTEMS Food and Nutrition Security Workshop Windhoek, Namibia 21-23 July 2014 Food and Agriculture Organization Of the United Nations

2. Structure Global setting Zero Hunger Challenge CFS – HLPE Post – 2015 FAO AND SAVE FOOD PARTNERS Terminology Figures & facts Food and nutrition security Corporate and partnership strategy Recovery and re-distribution: food banks, cooked meals, fresh produce Key suggestions

3. Turn the vision of an end to hunger into a reality 2012 Rio+20 Zero Hunger Challenge • A vision • An invitation to action • A means to unite all • FAO and UNEP • 5th element co-chairs • Recognizes interconnectedness of worlds’ food systems and impact on poverty, hunger, malnutrition, natural resources and climate Post-2015 development Agenda – Sustainable Consumption and Production Overview of engagements to date

4. Turn the vision of an end to hunger into a reality • 2012 → 2014 • Committee on World Food Security (CFS) request to the High Level Panel of Experts on Food Security and Nutrition (HLPE) • Report on Food losses and waste in the context of sustainable food systems • inform Plenary discussions – October 2014

5. Food losses and waste in the context of sustainable food systems – July 2014 Causes: consequences of how food systems function → technical, cultural, economic → require an integrated & interrelated perspective → feasible and sustainable solutions → prioritize actions micro-level → each stage of the food supply chain, from production to consumption level → result from actions or non-actions of individual actors of the same stage, in response (or not) to external factors meso-level → include secondary causes or structural causes → can be found at another stage or result from how different actors are organized; of relationships; or infrastructures etc. → can contribute to the existence of micro-level causes. macro-level → malfunctioning food system → lack of institutional or policy conditions to facilitate coordination of actors, adoption of good practices and enable investments → favour all other causes → major reason for global extent

6. Food losses and waste in the context of sustainable food systems – July 2014 Recommendations • States & international organizations better integrate food supply chains & systems perspectives in all food security and nutrition strategy or action • Reduction of FLW → systematically considered & assessed as potential means to improve agricultural & food systems efficiency and sustainability • → improved food security and nutrition • Undertake four parallel mutually supportive tracks, in an inclusive and participatory manner: • 1.Improve data collection and knowledge sharing on FLW • 2.Develop effective strategies to reduce FLW, at the appropriate levels • 3.Take effective steps to reduce FLW • 4.Improve coordination of policies and strategies in order to reduce FLW

7. FAO efforts towards common terminology Throughout supply chains in industrialized, emerging & DCs Food loss • Spilled, spoilt, lost (mass) • Incurs reduction in quality (e.g. macro- & micronutrients) • Unintended result of processes or institutional/ legal framework Food loss and waste qualitative & quantitative • Discarded (mass) • Fit for human consumption (from primary production to fork) • Results from negligence or conscious decision Foodwaste

8. - 1/3of food produced in the world gets lost or wasted (FAO, 2011) 1.3 billion tonnes ( 1 300 000 000 000 kg ) 1 / 3

9. Quantitative estimations:1.3 billion tons Sub-Saharan Africa net food production (230 mil tons) Grain losses in Sub-Saharan Africa could total $4 billion (source: WB, NRI, FAO, 2011) Industrialized countries consumer level FW (222 mil tons) Industrialized countries > 40% FL at retail and consumer level Developing countries > 40% FL at post-harvest handling and processing

10. Global FLW by commodity Source: FAO. 2011. Global food losses and food waste

11. FLW and carbon footprint Source: FAO. 2013. Food wastage footprint: Impact on natural resources

12. FLW reduction Increased food availability → more efficient than increasing only production Food gets lost when: → Production exceeds demand & supply chain inefficiencies → Large quantities displayed & wide range of brands in supply The Private Sector can reduce FLW at significant scale → invest & act The Public Sector → R&D and guidance → enabling environment

13. Global Initiative on FLW Reduction (SAVE FOOD) • Assessmentmethodology • levels • causes • impacts • Evidence-based • policies • strategies • programmes • Awareness/capacitydevelopment • dissemination • Global Community ofPractice (CoP) Coordination and collaborationin partnershipswith public and private sector FAO working group (HQ & Regional Offices) Beneficiaries: the global agricultural and food system stakeholders Primary production Post-harvest handling Processing Distribution Sales Consumption By–products and waste management optimization

14. SAVE FOOD pillar Evidence-based policies, strategies, programmes REGIONAL OFFICES Latin America & The Caribbean Sub-Saharan Africa Asia & The Pacific Eastern Europe & Central Asia North Africa & The Near East LIAISON OFFICES Europe & The EU North America & The World Bank Japan United Nations COUNTRY OFFICES

15. FAO – UNEP Guidance Version 1.0 Prevention and reduction of food and drink waste inbusinesses and households Guidance for governments, local authorities, businesses and other organisations Prevention and reduction of food and drink waste in businesses and households Guidance for governments, local authorities, businesses and other organisations

16. FAO – UNEP Guidance Version1.0

17. FAO – UNEP • Guidance Version1.0 • FAO – UNEP Guidance Version1.0

18. Food supply: HO-RE-CA sector, farmers markets, street vendors • Industrialized, emerging, and developing countries Drivers: Socio-economic, Environmental, Technological, Regulatory Expression of the drivers through: skills, behavior, motivation, habits Lack of consumer awarenessof quantitative FW • Data sources:kerbside waste (garbage, recyclables and green organics), local authorities residual wastes, compositional analysis, kitchen/consumer diaries, Household Waste Recycling Centre (HWRC)

19. Recovery and re-distribution of cooked meals – example from Portugal (European Union)

20. Recovery and re-distribution of cooked meals – example from Portugal (European Union)

21. The Global FoodBanking Network (GFN)

22. The Global FoodBanking Network (GFN) • Assess community and country-wide food assistance needs and available resources • Recruit business, faith, community, and government leaders to engage with or design the food banking system • Develop partnerships with grocery products and other industries to enhance food banking service delivery • Provide planning and technical support • Share logistical, operational and technology support • Promote best practices, expertise, and training resources • Assure food bank compliance with food safety standards

23. Egyptian Food Bank

24. EFB Reached all Egypt Governorates

25. Key messages • Coordination, collaboration & partnership for concrete action (public sector, private sector, and civil society) • Reduction of FLW increased food availability for sustainable consumption and productionmore efficient than increasing only food production • Workig Groups Session – focused discussion on: • How to facilitate a fitting national regulatory framework: strategy, legislation, policy, plans? • How to incentivize an efficient system? How to recover and redistribute safe and nutritious surplus from production to consumption? Concrete tools and programmes. • How do we organize our dialogue? How to facilitate multi-stakeholder dialogue and hot to integrate the different levels from local to national • How to get ready: Criteria for programme implementation on town level?

26. Global Initiative on Food Loss and Waste Reduction www.fao.org/save-food Join the Initiative and subscibe to the SAVE FOOD Newsletter subsciption Thankyou Food and Agriculture Organization Of the United Nations