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Cutting F ood W aste

Cutting F ood W aste. Workshop: How to feed the world in 2050 Sustainable options for feeding a growing global population Toine Timmermans, 4 December 2013 . Food wastage : global & local. Retailer + consumer. Grower. Carrier. DC retailer. Processor.

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Cutting F ood W aste

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  1. Cutting Food Waste Workshop: How to feed the world in 2050 Sustainable options forfeeding a growingglobalpopulation Toine Timmermans, 4 December 2013

  2. Food wastage: global & local Retailer + consumer Grower Carrier DC retailer Processor

  3. Key messages cutting food waste • Public–private collaboration is the best way to approach a complex societal issue: global food & nutrition security as main driver • By improved awareness and (social) innovation approach in most cases at least 20-25% reduction is possible • To establish a coherence of EU-policies is crucial (sustainable food consumption, food safety, bioenergy, waste directive) • Prevention of consumer food waste should have highest priority in policies • Solutions to improve the whole supply chain, based on closed loop supply chain paradigm have the highest improvement potential (out-of-the box & new alliances) • Sense of urgency is essential for real commitments !

  4. Practical tips to reduce food wastage • 3 instant tips for consumers: • Make a shopping list • Measure your pasta and rice before cooking • Eat your leftovers • Longer term effects: • Trust on your own senses, the best-before-date is an indication, and products over best-before have no health risk • Keymessage: communicatethe value of food • (in alldimensions: nutrition, pleasure, social, cultural, availability, accessibility, health, environmental, etc.)

  5. 20% less food wastage in 3 weeks

  6. FUSIONS Project objectives FUSIONS will enable, encourage, engage and support key actors across Europe in delivering a 50% reduction in food wastage and a 20% reduction in the food chains resource inputs by 2020. Project duration: 48 months (2012 – 2016) www.eu-fusions.org

  7. Project structure

  8. Harmonised definitional framework Foodwastage

  9. Exchange: Multi stakeholder Platform Adding value to existing (or to be established) transnational, national, regional, sectorial networks

  10. Awareness is key !

  11. Feasibility studies – Objectives • To identify existing social innovation solutions that reduce waste • To test new social innovation ideas • To evaluate their impact on reducing waste

  12. Quality of life: 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)

  13. Re-use food products from a supermarket

  14. FoodBattle in action: start event

  15. Thanksforyourattention toine.timmermans@wur.nl

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