Management of Food Losses and Food Waste for Food Security in the Asia-Pacific: FAO’s SAVE FOOD AP Initiative

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Rosa S. Rolle, PhD
Assistant Director-General and Regional Representative
FAO Regional Office for Asia and the Pacific, Bangkok, Thailand

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Management of Food Losses and Food Waste for Food Security in the Asia-Pacific: FAO’s SAVE FOOD AP Initiative

  1. 1. Rosa S. Rolle, PhD Senior Agro-Industries and Post-harvest Officer FAO Regional Office for Asia and the Pacific Inception and Planning Workshop Sustaining and Enhancing the Momentum for Innovation and Learning around the System of Rice Intensification (SRI) in the Lower Mekong River Basin
  2. 2.  Forces that shape the region’s food system  Strategies to address hunger and food insecurity  Food losses and waste ◦ Causes, magnitude and impacts  The Save Food Campaign ◦ Objectives ◦ Outputs ◦ Activities
  3. 3.  Population growth coupled with rising living standards.  Increasing urbanization and changing dietary habits.  Declining land resources for agriculture and a growing scarcity of water resources.  The threat of climate change.  Rising food prices, rising energy prices and declining farm incomes.  High levels of food losses and the growing problem of food waste
  4. 4. Properly managing these forces to assure the food security and nutrition of current and future populations in the Region
  5. 5.  Increase food productivity using existing land.  Address the critical issue of reducing food losses and waste.
  6. 6.  Food Losses ◦ Take place at the beginning of the supply chain - during production, post-harvest handling, processing and distribution stages of the food supply chain  Food Waste ◦ Food losses occurring at the end of the food supply chain and is largely associated with the behavior of retailers, the food service sector and consumers.
  7. 7. Wa Farmer Groups Supermarkets Institutions Food Service Sector Export Farmers Collectors Wholesalers Retailers and Street Vendors Mass Market Higher Income Consumers Contracts L O S S E S W A S T E Waste
  8. 8. Processing & Packaging Distribution RETAIL LEVEL WASTE -Sorting, Grading, - Over-buying - Passed “Sell-by Date” Consumer WASTE - Poor planning - Cooking too much - Poor storage - Poor food preparation - Confusion with “sell- by dates.” - Over-sized portions - Culture Table Waste, a growing problem
  9. 9. FAO 2011 95 115 80 11
  10. 10. Traditional Supply Chains are Characterized By Multi-layered Channels
  11. 11.  Lack of a market orientation  Pest infestations and disease  Poor/inadequate ◦ Basic infrastructure and market facilities ◦ Post-harvest specific infrastructure and technology  Dry and cool storage ◦ Transport ◦ Bulk Packaging
  12. 12.  Limited knowledge base of stakeholders  Poorly integrated supply chains  Weak institutional support for post-harvest systems development
  13. 13. Limited knowledge base on processing and lack of technology suited to small scale processing
  14. 14. 0 2 4 6 8 10 1 2 2 1 2 2 3 7 6 5 6 10 Minimum Maximum % Post-harvest Losses in Rice Range Between 10 and 37 %
  15. 15. 0 2 4 6 8 Harvesting Field Selection Transport Storage at wholesale market Processing Handling at wholesale market During urban distribution 2 1 5 4 1 5 2 5 2 8 8 5 8 8Level of Loss (%) Source: Zaw and Kywe, 2012 Data Reported for Myanmar
  16. 16.  Negative impact on hunger, food security and nutrition.  Negative environmental impacts because of the energy, biodiversity, greenhouse gases, water, soil and other resources embedded in food that no one consumes.
  17. 17. ◦ Awareness  Of the magnitude of losses and their impacts on food security ◦ Organization/coordination in supply chains  Producer organizations, contract farming, clustering, etc. ◦ Human resource capacity development ◦ Technology and essential support systems  Production, post-harvest and processing technology  Logistics, information management, access to finance and support services. ◦ An enabling environment  Infrastructure, policy support
  18. 18.  A Campaign designed to draw attention to the high levels of food losses and the growing problem of food waste, and particularly table waste across Asia and the Pacific Region.  Initiated in collaboration with Asian Institute of Technology (AIT) ◦ Campaign Secretariat is hosted by the ACISAI Center of AIT.
  19. 19.  Through the development of partnerships and networks with a range of stakeholders: ◦ Raise public awareness on the magnitude of food losses and waste in the region and their impacts on food security and hunger. ◦ Advocate for the reduction of food losses and waste in the region, as an important measure toward attaining MDG1.
  20. 20.  …..Through the development of partnerships and networks with a range of stakeholders: ◦ Promote the development of policy measures and strategic approaches geared toward reducing food losses and waste in Asia and the Pacific Region ◦ Guide the development of interventions geared toward reducing food losses and waste in the region.
  21. 21.  Awareness raised at all levels across the region on the magnitude of food losses and waste in the region, its impacts on hunger and food security, and strategies to mitigate these losses and wastes.  A three-year regional programme formulated and initiated with the aim to reduce food losses and food waste in Asia and the Pacific Region
  22. 22.  A two-day consultation to promote awareness and obtain high level endorsement of the campaign  Distribution of promotional materials  Documentaries highlighting food losses and waste ◦ Targeting higher level audiences ◦ Targeting schools
  23. 23.  Publicity through a Save Food web-site and through social media  Promotional Events ◦ TV talk show ◦ Drawing competition – high school level ◦ Photography competition ◦ Marathon/rally/walk ◦ “Blow the Whistle on waste” in schools  Strategic programmes with partners ◦ Cooperation with the food retail and food service sectors
  24. 24. Thank You Save Food A-P

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