Transcript Diapositiva 1 - Brussels Development Briefings

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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Food waste has rapidly become a
burning issue…
• 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)
SOME DATA ON FOOD WASTE
Globally, only 43% of fruits and vegetables are consumed, the
remaining 57% is wasted.
Between 30% and 50% of all the food produced is wasted
Fig 1. Lost of calories due to food waste (from 4,600 kcal to 2000 kcal)- Smil
Avoidable and potentially avoidable
food waste – data by WRAP 2012
Totale = 25,717 milioni di tonnellate
Total
domestic food Sprechi
waste in the
UK= 25, 717 milion
tons
Sprechi
evitabili
poptenzialmente
evitabili
22% = potentially avoidable domestic food waste in the UK
78% = avoidable domestic food waste in the UK
22%
78%
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.
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)
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.
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4.
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7.
8.
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
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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 is an academic spin off originated at the Faculty of Agriculture of the
University of 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).
It is active in more than 40 Italian towns and abroad.
LAST MINUTE MARKET: RECOVERY
Win-Win Strategy
For profit companies
Win-Win
Public
administration
Charity
organizations
It provides economic, social and environmental benefits by reducing the amount of waste and
improving assistance to people in need.
Retailer case
Improved efficiency on supermarket management
Trend of the value and the amount of the
recovered products from the supermarket
LMM 1°
year
Year
Tons
€
2005
92.4
251,466
2006
61
161,339
2007
49.9
203,613
2008
53
197,828
Source: LMM data
Decreasing
quantity
The Joint Declaration against 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).
The European Resolution to reduce food
waste
•Based on the Declaration, a Resolution has been elaborated by the
Agriculture and Rural Commission (MEP Salvatore Caronna and
supported by Paolo de Castro, President) in collaboration with LMM.
•It was presented at the DG Agriculture of the European Parliament on
the 23 rd of November 2011.
•The Resolution has been approved in the Plenary Session of the
European Parliament on the 19° of January 2012: On how to avoid
food wastage: strategies for a more efficient food chain in the EU
(2011/2175(INI)
•http://www.europarl.europa.eu/meetdocs/2009_2014/organes/agri/agri_20110711_1500.htm
•It should then be passed to the European Commission for legislative
procedure.
•We consider the resolution a great achievement and a fundamental
step in the fight against food waste
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The European Resolution to reduce food
waste
•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……
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The European Resolution to reduce food
waste: 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
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THANK YOU!
Andrea Segrè & Silvia Gaiani
www.lastminutemarket.it
ww.unannocontrolospreco.org