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Mr Enrico Migliavacca: Preventing and Combatting food waste
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Mr Enrico Migliavacca: Preventing and Combatting food waste

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Mr Enrico Migliavacca, ANCC/COOP, Italy at the International Co-operative Alliance Global Conference in Cape Town, November 2013.

Mr Enrico Migliavacca, ANCC/COOP, Italy at the International Co-operative Alliance Global Conference in Cape Town, November 2013.

Published in: Business, Technology

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  • 1. 1 Prevent and fight food waste 1
  • 2. Summary • Foreword • The scenario • The Coop system • The analysis • Future scenarios 2
  • 3. Foreword Food waste Strategies to reduce food waste The term «waste» means all of those products discarded from agri-food chain, which have lost commercial value but that can still be intended for human consumption. They are therefore perfectly usable, but not more salable, and without any possible alternative use, are intended to be discarded or disposed. They are "unsold but not salable”. The waste can not be limited only to correct behaviors: it takes organisation, logistics, ethical impulse, entrepreneurial creativity and economic recovery. This results in a more careful management of stores and transportation of goods; in reducing emissions, reducing waste and saving energy. 3
  • 4. The scenario: the Italian situation Food waste costs: Losses in agriculture 10 billion €/year Industrial waste 1,2 billion €/year Distribution waste 1,5 billion €/year TOTAL 12,7 billion €/year 4
  • 5. The scenario: legislative context Official Gazette n. 150 of 1st July 2003: L. 155/03, Discipline of the distribution of food products for purposes of social solidarity Also known as “Good Samaritan law” • NGOs can recover highly perishable unsold foods and distribute them to the needy. • The responsibility on the conservation, transportation, storage and use of food, is transferred to NGOS as it compares non-profit associations to the final consumer. PROBLEM: The situation is not uniformed as there are different interpretations and applications of such law 5
  • 6. The Coop system: ongoing projects PROJECTS: Brutti ma Buoni Buon Fine Spreco Utile STARTING DATE: from 2003 to 2011 STORES INVOLVED AS FOR 2012: • 98 hypermarkets • 442 supermarkets • 4 wharehouses  For a total of 544 points of sale 6
  • 7. The Coop system: some figures TOTAL AMOUNT OF DONATIONS IN 2012 26.553.683 € of which 26.012.918 food and 540.765 non food (6 Coops out of 10 donate non food) Over 140.000 people attended in 2012. NUMBER OF ASSOCIATIONS INVOLVED: 813 associations were involved at national and local level SAVED WASTE 5.115.463 kilos* were donated in 2012, based on figures given by coops. Considering 10% of post-donation waste, we saved 4.603.917 kg waste . 7
  • 8. The Coop system: instore process SURPLUS Damaged products Products close to the expiry date PROMOTIONS In 2013 Unicoop Firenze introduced the variable salary for the reduction of the share of R&A Dumping Donations Waste Estimate of the staff committment: • 1h/day for point of sale • 3 h for training + daily management meeting One of our cooperatives does not apply promotions 8
  • 9. The Coop system: the process on the territory ASSOCIATIONS Health and society SHOPPING BOX Voluntary work WITH MEMBERS CONTRIBUTION Over 140.000* people attended in 2012 CANTEENS Religious Animalrights 1 coop.va has almost all the points of involved stores FOSTER HOME 3 coop.ve include warehouses and distribution centers DISTRIBUTION CENTERS ESTIMATE OF STAFF COMMITTMENT: 270 h/year for each area/district 9
  • 10. The Coop system: phases II PHASE I PHASE Surplus management Donation Waste Donation III PHASE Donation Waste Waste Promotions Promotions Promotions 10
  • 11. The Coop system: involment of active members All cooperatives involve active members in their projects. The main fields of members involvement are: • Research/ selection of the associations • Relations with the associations • Assessment of the associations’ activities • Local initiatives promotion Other fields of action are: • Food collection • Staff support • Nutritional education 11
  • 12. Projects analysis– A Coop study The aim of the study is having an overall picture of the projects, the results and the main effects on the community regarding the management of surpluses through donation done by Coop cooperatives. The question was how the surplus generated is managed and in what ways compared to one of the three destinations identified: • donation to charities or food bank, • transferred or sold to processing companies for animal feed, • transferred or sold to disposal authorities 12
  • 13. The investigation and the cooperatives involved 13
  • 14. The analysis: methodology DATA COLLECTION To quantify the product flows and complete the information framework INTERVIEWS PROCESSING INDICATORS to delineate the project and processes To quantify variables Picture of donation projects DATA ANALYSIS 14
  • 15. Future scenarios: development of the model; three strategies + EFFICIENCY - SURPLUS COOP SYSTEM + DONATED PRODUCTS - WASTE LOGISTICS Uniformed data collection Ufficial collection center System monitoring Coop collection center Best practices + SOCIAL VALUE “END-USER” Subsidiarity Network of subsidiarity Social innovation 15
  • 16. Future scenarios: value in use and development COOP FORMAT DESIGN EUROPEAN PROJECT SOCIAL ANALYSIS Integrated system which involves the entire supply chain UNIFORMITY AND LEGISLATIONS Dissemination of good practices, model outreach Collaboration ANCC/Coop Italy and Euro Coop for EXPO 2015 EFFICIENCY AND INNOVATION Increase what can be recovered by acting on surpluses and waste Measure the social value generated on the territory SOCIAL VALUE AND SOCIAL INNOVATION New models, Innovative start-ups 16