Fwra webinar slides feb 2014


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  • Providing food to the world:
    -Uses 40% of the world’s land
    -Uses 70% of the world’s freshwater
    -Creates 1/3 of the world’s greenhouse gas emissions; and
    -Generates huge amounts of waste.
    As a global society we waste more than 30% of the calories produced every year. In a world where 1 billion people go hungry every day, this clearly is NOT the right thing to do.
  • Converting to Pounds:
    Food waste disposal = 79.4 billion pounds
    Food waste diversion = 42 billion pounds
    Food waste generation = 121.6 billion pounds
    Food waste disposal = 39.7 million tons per annum. BSR’s estimate suggests that on an annual basis 39.7 million tons of food is sent to landfill or incinerated post harvest (between the industrial and residential categories of the food value chain) in the U.S. This equates to approx. 12-20% of the total U.S. food supply and is broken down across sectors as follows:
    Residential = 44%
    Restaurants (full-service and QSR) = 33%
    Grocery stores = 11%
    Institutional = 10%
    Industrial (i.e. manufacturers) = 2%
    Food waste diversion = 21 million tons per annum. BSR estimates that at least 21 million tons of food is diverted from landfill/ incineration across sectors per annum in the U.S., with the majority of this being diverted to animal feed. The accuracy of the food waste diversion numbers will be improved when primary data is collected from an upcoming food waste survey.
    Food waste generation = 60.8 million tons per annum - When the food waste diversion estimate is combined with the total food waste disposal estimate, this results in a food waste generation estimate of 60.8 million tons per annum for the U.S..
    Numerous data gaps exist - The majority of reports reviewed for this assessment acknowledge the need for new, comprehensive, nationwide estimates of food waste in the U.S. to allow for more precise numbers to be generated.
    Data is lacking on infrastructure for recycling organic waste - The available infrastructure for organics waste recycling in the U.S. is, at best, a “patch-work quilt”. More data gathering is required (both primary and secondary) to obtain a true picture of the existing infrastructure
    Percentages vary depending on total food supply numbers for the US, since USDA and FAO numbers vary. USDA estimates total food supply at approx. 214 million tons (2008 figures); FAO estimates total US food supply at approx. 318 million tons (2007 figures)
  • As you can see from this chart, the residential piece of the pie is significant. Equally significant though are the restaurant, retail, and food services industries, which is why we created a cross-industry coalition to tackle the issue.
    The 2% attributed to industrial, which is food manufacturing, is almost certainly too low, but it is based on the data that exists today. The in-depth assessment we’ll launch this spring will give us a number we are more confident in.
  • When we talk about food waste- we walk about food waste diversion and disposal. Disposal, right now, means sending that material to an incinerator or a landfill. That is the 79.4 billion pounds number I just referenced.
    Diversion, means sending that food somewhere else, like feeding the hungry, to animal feed, or composting. Producing less food waste in the first place is also considered diversion.
  • Fwra webinar slides feb 2014

    1. 1. Food Donation and Food Waste Survey                     Webinar: February 14, 1pm EST
    2. 2. Food’s Big Impact 40% World’s Land 70% World’s Water 1/3 Greenhouse Gases 120 Billion Pounds Food Waste
    3. 3. Rapidly Increasing Demand for Resources Rising 2 Billion Middle Class New Consumers 40% for  Ethanol
    4. 4. Post Harvest Food Waste In the United States Disposal = 80 billion lbs Diversion = 40 billion lbs Total Generation 120 billion lbs =
    5. 5. Total Food Waste Disposed by Sector 20% - 40% of all food grown and processed US Food Waste Disposal Data Industrial 2% Institutional 10% Grocery Stores 11% Residential 44% Quick Service Restaurants 13% Full Service Restaurants 20%
    6. 6. Better Use for Food Waste Food Waste Recovery Hierarchy Food Weight (US Tons) Source Reduction N/A Reduce the volume of food waste generated Feed Hungry People 550,000 Donate extra food to food banks, soup kitchens and shelters Feed Animals 13,187,555 Divert food scraps to animal feed 3,300,000 Industrial Uses Provide waste oils for rendering and fuel conversion; and food scraps for digestion to recover energy 4,043,489 Composting Create a nutrient-rich soil amendment Total Diversion 21,081,044 Total Disposal Food Waste Diversion 39,686,955 Landfill/ Incineration Last resort for disposal Food Waste Disposal Total Generation 60,767,998 6
    7. 7. FMI/GMA/NRA Food Waste Mitigation Coalition Food Waste Opportunities & Challenges • Cross-Industry effort • 2 Goals Reduce Food Waste to Landfill Increase Food to Food Banks
    8. 8. • Phase III Assessment – Industry Survey • Example questions: – How much unsalable food does your company donate each year? – How much food waste does your company recover for recycling or reuse each year? – How much food waste does your company send to the landfill each year? • Timing: February - distribution March - completion
    9. 9. The Business Case Participation in the Food Coalition’s food waste survey will help us all: •Avoid future regulation •Avoid future risk •Avoid negative press •Get ahead of the curve •Save money
    10. 10. Food Donation and Food Waste Survey • Purpose: • To gauge where our industry is today • To raise awareness and promote improved measurement • To demonstrate progress each year • Confidentiality: • Surveys submitted to third party (NDA in place) •The data will be aggregated and all identifying information removed before it is provided to FMI, GMA and NRA •Questions: •General Information? •How much food is donated? •How much food is recycled? •How much food is thrown away? •How much solid waste is generated?
    11. 11. Learning's • Inventory management systems may be great for some things, but not others. • Look for a way to double check your data and when results do not agree, decide which method is likely to give the most accurate answer. • Sometimes the best you can do is take a very limited data set and apply it across the entire enterprise. • As you gather data, look for ways to improve existing processes and data management tools. Set reasonable expectations for improvement. The expectation should be to improve accuracy and reporting each year, not to be done by next year.
    12. 12. Questions and Answers Q: How do I account for food products that go down the drain? A: All food products that go to the sanitary sewer as part of the normal cleaning cycle are not counted as disposed. However, food byproducts that are containerized prior to being released to the sanitary sewer or transported to a wastewater treatment plant are counted as disposed. The same is true for finished food products that is poured down the drain.
    13. 13. Questions and Answers Q: If I have a wastewater pretreatment process at my manufacturing operation, do I count the solids generated by that process as solid waste or food waste? A: It is unlikely that these solids will significantly impact your survey results. Since food products that go to the sanitary sewer generally go uncounted, it is recommended that you do not count the solids regardless of whether they are disposed or recycled.
    14. 14. Questions and Answers Q: Does construction debris count towards my total solid waste number? A: Sometimes. If you are remodeling or building onto an existing operation that is owned by you, the construction wastes should count. If you are the tenant of a leased space, do not count construction debris generated by construction of the building you occupy, but do count wastes generated as you finish or remodel the interior space you are leasing. (note: do not be concerned if you do not have any data regarding construction debris sent to the landfill, but please consider measuring it in the future so that you can include it in future surveys)
    15. 15. Questions and Answers Q: How do I account for pet food? A: Please do not include pet food in your survey response, only food produced for human consumption. Q: How do I account for bottled water and other beverages that have little or no nutritional value? A: We are interested in hearing whether survey respondents think these beverages should be counted as food. We realize that significant resources go into producing these items, but for now please do not count them as food.
    16. 16. Contacts and Follow Up Jeanne von Zastrow, FMI Senior Director of Sustainability & Industry Relations PH:(435) 259-3342 Email: jvonzastrow@fmi.org Laura Abshire, NRA Director of Sustainability Policy and Gov. Affairs PH:(202) 973-5380 Email: labshire@restauarant.org Matt Foley, GMA Manager Federal Affairs PH:(202) 639-5937 Email: mfoley@gmaonline.org