Global Initiative onFood Loss and Waste reduction    Working Group on Food Losses, FAO
Introduction    Global Food Losses and Food Waste               1.3 billion ton         ( 1 300 000 000 000 kg )          ...
Introduction                                             Fisheries and Aquaculture                                        ...
Contents1. Extent of food losses and waste2. Causes and prevention of food losses and   waste3. A new strategy for food lo...
Extent of food losses and wasteCEREALS
Extent of food losses and wasteROOTS & TUBERS
Extent of food losses and wasteFRUITS & VEGETABLES
Extent of food losses and wasteFISH & SEAFOOD
Extent of food losses and wastePER CAPITA
Causes and Prevention of food losses and wastePoor storage facilities, packaging and lack of infrastructure causepostharve...
Causes and Prevention of food losses and wasteUnsafe food is not fit for human consumption and therefore is wasted. Preven...
Causes and Prevention of food losses and waste                       Lack of processing facilities causes high            ...
Causes and Prevention of food losses and waste- Large quantities on display and a wide range of products/ brands in  suppl...
Causes and Prevention of food losses and wasteThe small and medium scale foodindustry in developing countries has noaccess...
A new strategy for food loss reductionFAO has more than 40 years experience in technologies and projectinterventions to re...
A new strategy for food loss reduction  Strategies for reducing food losses are being                    adjusted.        ...
Global Initiative on Food Losses andWaste Reduction – SAVE FOOD THE KNOWLEDGE GAP      Magnitude of food losses in food su...
Global Initiative on Food Losses andWaste Reduction – SAVE FOOD  PROGRAMME 2012-13  1   Study the effect of food waste and...
Quantifying the causes and analysing thesolutions to reduce losses - a regional approach Detailed field studies to the mag...
Quantifying the causes and analysing thesolutions to reduce losses - a regional approach  METHODOLOGY:  Integrated Food Su...
Quantifying the causes and analysing thesolutions to reduce losses - a regional approach  METHODOLOGY:  3 Opportunity poin...
Raising awareness on food losses and waste –a world-wide media campaign  key-messages to be broadcasted through:          ...
Global Initiative on Food Losses andWaste Reduction – SAVE FOODPARTNERSHIPS       Interpack/ Messe Düsseldorf       Consor...
Global Initiative on Food Losses andWaste Reduction – SAVE FOODINTERESTED PARTNERS/ PARTIESAfrican Development Bank (AfDB)...
Food loss reduction programme –Collaboration FAO and IFAD ENTRY POINTS FOR IFAD: -Selection of food supply chains, where a...
Food loss reduction programme –Collaboration FAO and IFAD BENEFITS FOR IFAD: -   Attention for food loss reduction in IFAD...
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Global initiative on food loss and waste reduction

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Global initiative on food loss and waste reduction

  1. 1. Global Initiative onFood Loss and Waste reduction Working Group on Food Losses, FAO
  2. 2. Introduction Global Food Losses and Food Waste 1.3 billion ton ( 1 300 000 000 000 kg ) 1 /3 1 / 3
  3. 3. Introduction Fisheries and Aquaculture Department Inter-divisional Working Group on Food Losses Rural Infrastructure & Agro-Industries (AGS) Nutrition and Consumer Protection (AGN) Plant Production and Protection (AGP) Animal Production and Health (AGA) Fisheries and Aquaculture Products, Trade & Marketing (FIPM)
  4. 4. Contents1. Extent of food losses and waste2. Causes and prevention of food losses and waste3. A new strategy for food loss reduction4. Global Initiative on Food Losses and Waste Reduction – SAVE FOOD5. Collaboration FAO and IFAD
  5. 5. Extent of food losses and wasteCEREALS
  6. 6. Extent of food losses and wasteROOTS & TUBERS
  7. 7. Extent of food losses and wasteFRUITS & VEGETABLES
  8. 8. Extent of food losses and wasteFISH & SEAFOOD
  9. 9. Extent of food losses and wastePER CAPITA
  10. 10. Causes and Prevention of food losses and wastePoor storage facilities, packaging and lack of infrastructure causepostharvest food losses in developing countries. Prevention: investment in infrastructure, packaging and transportation.
  11. 11. Causes and Prevention of food losses and wasteUnsafe food is not fit for human consumption and therefore is wasted. Prevention: develop knowledge and capacity of food chain operators to apply safe food handling practices.
  12. 12. Causes and Prevention of food losses and waste Lack of processing facilities causes high food losses in developing countries. Prevention: - improve investment climate for agro- industry - develop contract farming linkages between processors and farmer
  13. 13. Causes and Prevention of food losses and waste- Large quantities on display and a wide range of products/ brands in supply lead to food waste in industrialized countries.- Inadequate market systems cause high food losses in developing countries. Prevention: Marketing cooperatives and improved market facilities.
  14. 14. Causes and Prevention of food losses and wasteThe small and medium scale foodindustry in developing countries has noaccess to good quality packagingmaterials and technology Prevention: - Pre-packing and contract packing - Use of reconditioned 2nd hand packaging machinery
  15. 15. A new strategy for food loss reductionFAO has more than 40 years experience in technologies and projectinterventions to reduce postharvest losses and management of food supplychains. Strategies for reducing food losses are being adjusted. Reasons: - growing influence of private sector led enterprises - global market integration - urbanization - growing south-south food trade - ‘lengthening’ of food chains.
  16. 16. A new strategy for food loss reduction Strategies for reducing food losses are being adjusted. Cornerstones: - Partnerships - Food systems perspective - Supply chain approach - Addressing food waste - Viable business case
  17. 17. Global Initiative on Food Losses andWaste Reduction – SAVE FOOD THE KNOWLEDGE GAP Magnitude of food losses in food supply √ chains Causes of food losses in food supply √ chains Importance of different ? causes ? Impact and feasibility of solutions √ Beneficial effect of food loss reduction
  18. 18. Global Initiative on Food Losses andWaste Reduction – SAVE FOOD PROGRAMME 2012-13 1 Study the effect of food waste and losses on food prices 2 Quantifying the causes and analysing the solutions to reduce losses, - a food supply chain approach, on a regional basis 3 Raising awareness on food losses and waste - a world-wide media campaign 4 Regional Save Food Congresses
  19. 19. Quantifying the causes and analysing thesolutions to reduce losses - a regional approach Detailed field studies to the magnitude of food losses for their main causes, and the effectiveness and cost of food loss prevention measures, on a regional basis. GOALS: - Obtaining primary data - Finding practical and feasible solutions to food losses - Formulating implementation / investment programmes Principle: Information from literature is often not sufficiently reliable as a basis for implementing solutions to food losses.
  20. 20. Quantifying the causes and analysing thesolutions to reduce losses - a regional approach METHODOLOGY: Integrated Food Supply Chain approach, because: - Food losses in one part of the FSC can be caused by situation in other parts; - Intervention in one part of the FSC will have effect on other parts. 1 Four representative countries in two regions each will be selected; in each of these countries three food supply chains will be selected. 2 Hypotheses will be formulated with regard to the most likely points in the food supply chains where important food losses occur, with opportunities for intervention.
  21. 21. Quantifying the causes and analysing thesolutions to reduce losses - a regional approach METHODOLOGY: 3 Opportunity points will be investigated closely, in the field, by national consultants, to identify the causes, measure the quantities, identify remedies, and determine the cost of the remedies. 4 Interventions for food loss reduction will be formulated. Solution oriented, because: - Need to get to action - Solutions should be feasible, = cost-effective: economically, and in terms of resources, environment, nutrition, food security
  22. 22. Raising awareness on food losses and waste –a world-wide media campaign key-messages to be broadcasted through: - Newsletters - Website - Journals - Radio/ TV - Press releases
  23. 23. Global Initiative on Food Losses andWaste Reduction – SAVE FOODPARTNERSHIPS Interpack/ Messe Düsseldorf Consortium of companies and institutions in the food packaging industry FAO / Save Food welcomes partners to join the initiative www.save-food.org
  24. 24. Global Initiative on Food Losses andWaste Reduction – SAVE FOODINTERESTED PARTNERS/ PARTIESAfrican Development Bank (AfDB)African Postharvest Losses Information System (APHLIS) / NaturalResources InstituteDonor countries – Germany, Switzerland, NorwayInternational Trade Centre (ITC)AndinaPack – South AmericaBBC World ServiceWageningen University & Research Centre (WUR)European Packaging SummitFUSIONS- Optimising food use for social innovation, EU-FP7 projectSustainable Packaging CoalitionRio+20 Climate ConferenceSustainable Foods SummitWorld Water Forum / World Water WeekGlobal FoodBanking Network
  25. 25. Food loss reduction programme –Collaboration FAO and IFAD ENTRY POINTS FOR IFAD: -Selection of food supply chains, where activities are going on, and contacts can be made. -Support in the field from project staff, partners and counterparts, in information provision, making contacts with farmers and stakeholders, and execution of the field surveys. -Expansion of the survey to more food supply chains in more countries.
  26. 26. Food loss reduction programme –Collaboration FAO and IFAD BENEFITS FOR IFAD: - Attention for food loss reduction in IFAD’s programmes - Increasing efficency of the value chains supported by IFAD’s programme, benefitting the chain actors. MUTUAL BENEFITS FAO and IFAD - Coordinating and synergizing FSC support - Sharing resources and avoiding duplication
  27. 27. Thank you

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