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FOOD LOSS AND WASTE HOTSPOTS ANALYSIS AND PRELIMINARY ACTIONS
USING A FOOD LIFE CYCLE METHODOLOGICAL APPROACH
Aithza Catalina Giraldo de los Ríos
Cadenas de Valor Sustentables
Chile
Fried eggs fall from the sky, Urban Intervention.
Santiago Chile, November 2016
CONTENT
1. Definitions
2. Methodology
i. Studied Products
ii. Scope of the Study
iii. Hotspots clasification
3. Results
i. Hotspots and preliminary actions
4. Conclusions
I. DEFINITIONS
• Life Cycle: Consecutive and interlinked stages of a product system, from raw material acquisition or
generation of natural resources to end-of-life.
Stage 1:
material acqusition
and pre-processing
Stage 2:
Production
Stage 3:
Distribution and
Storage
Stage 4:
Consume
Stage 5:
End of Life
I. DEFINITIONS
• Hotspot: activities in the food life cycle, in which a control is required
to prevent and to avoid food loss and waste; or to handle it to a level
that is even acceptable (Adapted from HACCP).
• Unavoidable food loss: food product parts which are not edible (e.g.
Egg shell, some fruit skin, animal bones) (Papargyropoulou et al., 2014
cited at Corrado et al., 2016).
• Avoidable food loss: is the amount of food thrown away because it is
no longer wanted or has been allowed to go past its “best before” or
“expiration” date (Papargyropoulou et al., 2014 cited at Corrado et al.,
2016).
• Possibly avoidable: FL is put forward as the amount of food that some
people eat and others do not, or food that can be eaten when it is
prepared in some particular ways (Fantozzi et al., 2015 cited at Corrado
et al., 2016)
I. DEFINITIONS
Unavoidable FL
Avoidable FL
Possibly
Avoidable FL
I. METODOLOGY
Studied Products
(fresh consumed)
Fruits
Vegetables
Cereals
Tubers
Meat (except fish)
I. METODOLOGY
Stage 1:
material acqusition
and pre-processing
Stage 2:
Production
Stage 3:
Distribution and
Storage
Stage 4:
Consume
Stage 5:
End of Life
Scope of the Study
Food Loss
Food Waste
I. METODOLOGY
Hotspots identification
3 Fuentes Buenas y 1 Muy Buena
Condiciones para Punto Crítico
3 Fuentes Muy buena
2 Fuentes Muy Buena y 2 Buenas
6 Fuentes Buenas
I. METODOLOGY
Hotspots clasification
Endogenous Causes:
the generation of FLW is due to internal factors, for example in
primary production harvesting method chosed.
Exogenous Causes:
the generation of FLW is due to external factors, for example
in primary production legal barriers.
RESULTS
i. Hotspots and preliminary actions
Endogenous C.
Physiological damages due to plagues
and illnesses
Mechanical damages due to the
variety
Mechanical damages due to machinary,
material and methods
Postharvest temperature management
Late or early harvest
Stage 1:
material acqusition and
pre-processing
 Strengthening G.A.P. by incorporating
FLW
 Promoting the research, innovation
and development
Actions
 Strengthening technical competence of
suppliers and technicians
 Creating funds of investment
 Promoting initiatives of food
recuperation
i. Hotspots and preliminary actions
Exogenous C.
Quality standards (aesthetic)
Stage 1:
material acqusition and
pre-processing
Overproduction
Food price reduction
Climate change impacts
Actions
 Implementing information tools of
the food offer and demand (price)
 Promoting short circuits of food
market
 Promoting new niches of products
(ugly productos)
 Re-evaluating standars of quality
 Avoiding proce speculation with food
i. Hotspots and preliminary actions
Endogenous C.
Unsuitable handling of animal
during breeding
Unsuitable handling of adults
animals
Transport of animals
Intensive production Systems or
AFO
Stage 1:
material acqusition and
pre-processing
 Strengthening G.A.P. And A.W.P
 Promoting research, innovation and
development
Actions
 Strengthning technical competence
of suppliers and technicians
 Creating funds of investment
 Implementing animal welfare
inspections
i. Hotspots and preliminary actions
Exogenous C.
Quality standards*
Predation or stolen animals
Liberation intentional or non
intentional of pathogens
Marketing methods
Stage 1:
material acqusition and
pre-processing
Actions
 Re-evaluating standards of quality
 Strenthen regulations and sanitary
controls
 Strenthen regulations and sanitary
controls to protect animal welfare Movilization in production sites
i. Hotspots and preliminary actions
Endogenous C.
Packaging deterioration
aesthetic damages during procesing
Chemical and biological contamination
Inappropiate storage conditions
Products spilled (cereal)
Stage 2:
Production
 Promoting good manufacturing by
incorporating FLW prevention
 Promoting the research, innovation
and development
Actions
 Strengthening technical competence of
suppliers and technicians
 Creating funds of investment
 Promoting initiatives of food
recuperation
i. Hotspots and preliminary actions
Exogenous C.
Quality standards of buyers
Stage 2:
Production
Actions
 Re-evaluating standards of quality
i. Hotspots and preliminary actions
Endogenous C.
Pre-slaugther handling practices
Food contamination due to lack of
hygine practices
Equipment problems
Packaging deterioration
Stage 2:
Production
 Strengthening G.A.P. and A.W.P pre-
slauther
 Promoting research, innovation and
development
Actions
 Strengthening technical competence
of suppliers and technicians
 Creating funds of investment
 Promoting G.M.P and HACCP in
slautherhouses programs.
i. Hotspots and preliminary actions
Exogenous C.
Cultural Barriers to use meat
byproducts
Regulatory barriers to use byproducts
Stage 2:
Production
Actions
 Re-evaluating standards of
byproducts acceptance.
i. Hotspots and preliminary actions
Endogenous C.
Interruptions of cold chain during
transport and storage
Lack or insufficient Packaging
Unsuitable storage conditions
Slow productos rotation
Mechanical damages during
exhibition
Stage 3:
Distribution and
Storage
 Incentivate good practices during
distribution, storage and exhibition
 Promoting research, innovation and
development
Actions
 Strengthning technical competence
of suppliers and technicians
 Promoting the local consumption
 Promoting the selling of
products with short
expiration datesLack of planning of sales
i. Hotspots and preliminary actions
Stage 3:
Distribution and
Storage
 Establishing information channels
to consumers
Actions
 Promoting different ways to conserve
and prepare food
 Establishing affordable
prices for small units of
products
i. Hotspots and preliminary actions
Exogenous C.
Lack of regulation regarding
expiration date
Stage 3:
Distribution and
Storage
Quality and buying politics
Marketing strategy: perception
of abundance and variety
Marketing strategy: to
incentivate the overbought
Non fulfilment of
regulations
Actions
 Definig politics for ethical marketing
 Developing regulations on products
labelling
i. Hotspots and preliminary actions
Endogenous C.
Lack of planning
Over-purchase or impulsive
purchase of food
unapropered Storage
Interpretation of expiration dates
Unsuitable preparation techniques
Preparation of excessive portions
non consumed prepared food
Stage 4:
Consumption
 Strengthening consumers decision
making process by information
Actions
 Promoting good storage, management
practices and food preparation
 Strengthening the competences of
cheffs and restaurant administrators in
FLW.
 Developing tools to quantify
FLW
 Implementing practices to
discourage FLW in restaurants.
i. Hotspots and preliminary actions
Exogenous C.
Influenced by cultural aspects
Home composition
Spend in food respect to the income
Stage 4:
Consumption
Actions
 Making accesible some products size
for single families
 Designing new recipes
ii. General Practices
 National Action Plan to Prevent and to Manage FLW
• Regulation to avoid edible food to be wasted
• Measuring and quantifying FLW
• Establishing sectorial goals
• Establishing incentives and sanctions
• Creating channels of communication
• Preparing finances services to support investment in developing
countries.
iii. Remarks
 Role of Retailers influece the whole supply chain
 Improving Packaging
 Planification is key to avoid FLW
 Aethetic standards should not exist
 Infraestructure requires investment, mainly in developing countries
 Price especulation
 Cultural barriers
Thank You!
Catalina Giraldo
FAO Consultant
cg@cavsustentables.com

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Food Loss and Waste Hotspots Analysis and Preliminary Actions using a Food Life Cycle Methodological Approach

  • 1. FOOD LOSS AND WASTE HOTSPOTS ANALYSIS AND PRELIMINARY ACTIONS USING A FOOD LIFE CYCLE METHODOLOGICAL APPROACH Aithza Catalina Giraldo de los Ríos Cadenas de Valor Sustentables Chile
  • 2. Fried eggs fall from the sky, Urban Intervention. Santiago Chile, November 2016
  • 3. CONTENT 1. Definitions 2. Methodology i. Studied Products ii. Scope of the Study iii. Hotspots clasification 3. Results i. Hotspots and preliminary actions 4. Conclusions
  • 4. I. DEFINITIONS • Life Cycle: Consecutive and interlinked stages of a product system, from raw material acquisition or generation of natural resources to end-of-life. Stage 1: material acqusition and pre-processing Stage 2: Production Stage 3: Distribution and Storage Stage 4: Consume Stage 5: End of Life
  • 5. I. DEFINITIONS • Hotspot: activities in the food life cycle, in which a control is required to prevent and to avoid food loss and waste; or to handle it to a level that is even acceptable (Adapted from HACCP). • Unavoidable food loss: food product parts which are not edible (e.g. Egg shell, some fruit skin, animal bones) (Papargyropoulou et al., 2014 cited at Corrado et al., 2016). • Avoidable food loss: is the amount of food thrown away because it is no longer wanted or has been allowed to go past its “best before” or “expiration” date (Papargyropoulou et al., 2014 cited at Corrado et al., 2016). • Possibly avoidable: FL is put forward as the amount of food that some people eat and others do not, or food that can be eaten when it is prepared in some particular ways (Fantozzi et al., 2015 cited at Corrado et al., 2016)
  • 6. I. DEFINITIONS Unavoidable FL Avoidable FL Possibly Avoidable FL
  • 7. I. METODOLOGY Studied Products (fresh consumed) Fruits Vegetables Cereals Tubers Meat (except fish)
  • 8. I. METODOLOGY Stage 1: material acqusition and pre-processing Stage 2: Production Stage 3: Distribution and Storage Stage 4: Consume Stage 5: End of Life Scope of the Study Food Loss Food Waste
  • 9. I. METODOLOGY Hotspots identification 3 Fuentes Buenas y 1 Muy Buena Condiciones para Punto Crítico 3 Fuentes Muy buena 2 Fuentes Muy Buena y 2 Buenas 6 Fuentes Buenas
  • 10. I. METODOLOGY Hotspots clasification Endogenous Causes: the generation of FLW is due to internal factors, for example in primary production harvesting method chosed. Exogenous Causes: the generation of FLW is due to external factors, for example in primary production legal barriers.
  • 12. i. Hotspots and preliminary actions Endogenous C. Physiological damages due to plagues and illnesses Mechanical damages due to the variety Mechanical damages due to machinary, material and methods Postharvest temperature management Late or early harvest Stage 1: material acqusition and pre-processing  Strengthening G.A.P. by incorporating FLW  Promoting the research, innovation and development Actions  Strengthening technical competence of suppliers and technicians  Creating funds of investment  Promoting initiatives of food recuperation
  • 13. i. Hotspots and preliminary actions Exogenous C. Quality standards (aesthetic) Stage 1: material acqusition and pre-processing Overproduction Food price reduction Climate change impacts Actions  Implementing information tools of the food offer and demand (price)  Promoting short circuits of food market  Promoting new niches of products (ugly productos)  Re-evaluating standars of quality  Avoiding proce speculation with food
  • 14. i. Hotspots and preliminary actions Endogenous C. Unsuitable handling of animal during breeding Unsuitable handling of adults animals Transport of animals Intensive production Systems or AFO Stage 1: material acqusition and pre-processing  Strengthening G.A.P. And A.W.P  Promoting research, innovation and development Actions  Strengthning technical competence of suppliers and technicians  Creating funds of investment  Implementing animal welfare inspections
  • 15. i. Hotspots and preliminary actions Exogenous C. Quality standards* Predation or stolen animals Liberation intentional or non intentional of pathogens Marketing methods Stage 1: material acqusition and pre-processing Actions  Re-evaluating standards of quality  Strenthen regulations and sanitary controls  Strenthen regulations and sanitary controls to protect animal welfare Movilization in production sites
  • 16. i. Hotspots and preliminary actions Endogenous C. Packaging deterioration aesthetic damages during procesing Chemical and biological contamination Inappropiate storage conditions Products spilled (cereal) Stage 2: Production  Promoting good manufacturing by incorporating FLW prevention  Promoting the research, innovation and development Actions  Strengthening technical competence of suppliers and technicians  Creating funds of investment  Promoting initiatives of food recuperation
  • 17. i. Hotspots and preliminary actions Exogenous C. Quality standards of buyers Stage 2: Production Actions  Re-evaluating standards of quality
  • 18. i. Hotspots and preliminary actions Endogenous C. Pre-slaugther handling practices Food contamination due to lack of hygine practices Equipment problems Packaging deterioration Stage 2: Production  Strengthening G.A.P. and A.W.P pre- slauther  Promoting research, innovation and development Actions  Strengthening technical competence of suppliers and technicians  Creating funds of investment  Promoting G.M.P and HACCP in slautherhouses programs.
  • 19. i. Hotspots and preliminary actions Exogenous C. Cultural Barriers to use meat byproducts Regulatory barriers to use byproducts Stage 2: Production Actions  Re-evaluating standards of byproducts acceptance.
  • 20. i. Hotspots and preliminary actions Endogenous C. Interruptions of cold chain during transport and storage Lack or insufficient Packaging Unsuitable storage conditions Slow productos rotation Mechanical damages during exhibition Stage 3: Distribution and Storage  Incentivate good practices during distribution, storage and exhibition  Promoting research, innovation and development Actions  Strengthning technical competence of suppliers and technicians  Promoting the local consumption  Promoting the selling of products with short expiration datesLack of planning of sales
  • 21. i. Hotspots and preliminary actions Stage 3: Distribution and Storage  Establishing information channels to consumers Actions  Promoting different ways to conserve and prepare food  Establishing affordable prices for small units of products
  • 22. i. Hotspots and preliminary actions Exogenous C. Lack of regulation regarding expiration date Stage 3: Distribution and Storage Quality and buying politics Marketing strategy: perception of abundance and variety Marketing strategy: to incentivate the overbought Non fulfilment of regulations Actions  Definig politics for ethical marketing  Developing regulations on products labelling
  • 23. i. Hotspots and preliminary actions Endogenous C. Lack of planning Over-purchase or impulsive purchase of food unapropered Storage Interpretation of expiration dates Unsuitable preparation techniques Preparation of excessive portions non consumed prepared food Stage 4: Consumption  Strengthening consumers decision making process by information Actions  Promoting good storage, management practices and food preparation  Strengthening the competences of cheffs and restaurant administrators in FLW.  Developing tools to quantify FLW  Implementing practices to discourage FLW in restaurants.
  • 24. i. Hotspots and preliminary actions Exogenous C. Influenced by cultural aspects Home composition Spend in food respect to the income Stage 4: Consumption Actions  Making accesible some products size for single families  Designing new recipes
  • 25. ii. General Practices  National Action Plan to Prevent and to Manage FLW • Regulation to avoid edible food to be wasted • Measuring and quantifying FLW • Establishing sectorial goals • Establishing incentives and sanctions • Creating channels of communication • Preparing finances services to support investment in developing countries.
  • 26. iii. Remarks  Role of Retailers influece the whole supply chain  Improving Packaging  Planification is key to avoid FLW  Aethetic standards should not exist  Infraestructure requires investment, mainly in developing countries  Price especulation  Cultural barriers
  • 27. Thank You! Catalina Giraldo FAO Consultant cg@cavsustentables.com