Waste-less food consumption: facts and sources addressing the economic, environmental and social impacts of food waste
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Designed to meet the needs of “multipliers”, particularly school teachers and NGO activists, the presentation provides a broad picture of the food waste topic, covering the economic, environmental and social impacts of food waste, the global food system, as well as consumer tips and tricks. Download the presentation to see additional info and references in the notes of each slide.
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Waste-less food consumption: facts and sources addressing the economic, environmental and social impacts of food waste
- 1. Waste-less food consumption: are you ready?
- 2. This presentation was produced with the financial support of the European Union. Its contents are the sole responsibility of Lithuanian Consumer Institute and do not necessarily reflect the views of the European Union. Co-funded by the European Union The presentation is part of the project “Global learning approach on food waste in non-formal education“. © — 2019 — LithuanianConsumer Institute.All rights reserved. Licensed to the European Union under conditions.
- 4. 1. Is it really un-avoidable? 2. It’s about bees and orangutans 3. Eating for climate 4. More food security, please 5. Why do consumers leave food un-consumed? 6. The idea and the movement 7. Tips for tackling it with ease 8. Do it yourself! CONTENT
- 5. 1. Is it really un-avoidable? Q Is it really unavoidable? (What can you make with black-spotted bananas?)
- 6. What can you make with black- spotted bananas? 1. Is it really un-avoidable?
- 7. Other important food waste related key words 1. Is it really un-avoidable? Avoidable Partly avoidable Unavoidable EdibleInedible
- 8. Food that was initially produced for human consumption, but then was discarded or was not consumed by humans: What is food waste? 1. Is it really un-avoidable? food that was spoiled prior to disposal food that was still edible when thrown away Thyberg &Tonjes (2016)
- 9. 1. Is it really un-avoidable? What is lost together with the food that is not consumed? D
- 10. Because of deforestation, Bornean orangutan populations declined by more than 50% over the past 60 years (WWF) What are we losing? 2. It’s about bees and orangutans
- 11. Food is being wasted in homes. Orangutans are facing extinction. Is there any link between these two phenomena? 2. It’s about bees and orangutans Q
- 12. Pesticides are used to grow food. Bees are facing extinction. Is there any link between these two phenomena? 2. It’s about bees and orangutans Q
- 13. How much water does it take for cucumbers to arrive at our table? (Litres/kg) 3. Eating for climate Q
- 14. How much water does it take for cucumbers to arrive at our table? (Litres/kg) 3. Eating for climate Cucumbers: global average water footprint
- 15. 2500 litres 3. Eating for climate Q How much water does it take to produce a burger?
- 16. Environmental impacts: product water footprint 3. Eating for climate
- 17. 3. Eating for climate
- 18. At your home, you have treated 4 guests to 3. Eating for climate A 0.5 kg of apples 2 chocolate bars (100 g each) and a cup of coffee How big is the water footprint of this small party?
- 19. How long does food travel? 3. Eating for climate A Carrots from Chile to Germany? A. 10750.4 km B. 12523.9 km C. 5257.7 km Tomatoes from Spain to Lithuania? A. 3567.5 km B. 2663 km C. 4357.6 km Beans from Kenya to the UK? A. 7338.6 km B. 9311.6 km C. 5793.6 km
- 20. 3. Eating for climate Food supply chains Grown in one place, processed in another and consumed in a third The route of food in a global world Field s Storag e Food Processo r Food Manufactur e Distributo r Retaile r Kitche n CBinsights
- 22. If global food waste was a country, it would be the third largest greenhouse gas emitter after the US and China Environmental impacts: climate change / global warming 3. Eating for climate billion tonnes CO2 equivalent China U S Food waste India FAO
- 23. Climate footprint of individual products (FAO, 2015) Environmental impacts: climate change / global warming 3. Eating for climate
- 24. You have 0.5 kg of tomatoes, 2 kg of other vegetables, 1 litre of milk and 0,5 kg of beef in your shopping basket. 3. Eating for climate Calculate the carbon footprint of your basket. Beef – 27 kg CO2e Chicken – 6.9 kg CO22e Pork – 12.1 kg CO2e Tomatoes – 1.1. kg CO2e Vegetables – 2 kg CO2e Fruits – 1.1 kg CO2e Milk – 1.9 CO2kg e Dark chocolate – 31 kg CO2e A EnvironmentalWorking group, 2011
- 25. 1/3 of food produced for humans is wasted 4. More food security, please
- 26. Cutting down food waste and using available food more effectively could improve food security situation in the world The amount of food that is wasted globally would be enough to feed some 2 billion people – twice the number of those undernourished in the world (815 million) 4. More food security, please
- 27. Environmental quality: Resources (water, energy, materials, land) Air/water/soil quality Biodiversity Social possibilities (food security) Economic possibilities (money) What is lost together with food
- 28. Food waste in numbers 5. Why do consumers leave food un- consumed? Global: 1.6 billion tonnes annually (FAO, 2013) EU: 88 million tonnes annually (FUSIONS, 2016) Local: 380,000 tonnes per year in Croatia (HAOP, 2014) 10 million tonnes per year in UK (WRAP, 2018)
- 29. a) higher income countries (Europe, North America…) b) lower income countries The largest amounts of consumer food waste (per capita per year) are generated in...? 5. Why do consumers leave food un-consumed? Q
- 30. ...high income countries (Europe, North America…) In low income countries, food is lost in agriculture, distribution, processing and transportation sectors The largest amounts of consumer food waste (per capita per year) are generated in... 5. Why do consumers leave food un-consumed?
- 31. From the field to the fork: which sector/who wastes most food (in EU)? 5. Why do consumers leave food un- consumed? Q
- 32. From the field to the fork: where the biggest amount of food is wasted (in EU)? 5. Why do consumers leave food un- consumed? FUSIONS, 2016; Priefer et al., 201 47 mill. tones
- 33. The shocking cost of food waste Let’s talk money 5. Why do consumers leave food un-consumed? 750 billion dollars globally (Thyberg andTonjes, 2016) 143 billion EUR in EU28 (FUSIONS, 2016) Household food waste in EU: 98 billion EUR (FUSIONS, 2016) 750 billion $ 143 billion € 98 billion €
- 34. Which impacts of food waste are most significant to you? Why? Discuss in groups 5. Why do consumers leave food un- consumed? D
- 35. Yes, we can STOP WASTING FOOD movement in Denmark 6. The idea and the movement 25% reduction of food waste within 5 years!
- 36. Sustainable development goals 6. The idea and the movement SDG 12: sustainable consumption and production SDG 2: end hunger, achieve food security and improved nutrition and promote sustainable agriculture SDG 13: combat climate change SDG 14, SDG 15: sustaining life bellow water and on land Source: UN in collaboration with Project Everyone
- 37. 6. The idea and the movement What is our country doing to reduce food waste?
- 38. Enjoy the challenge! A
- 39. Tips & tricks to prevent food waste at home 7. Tips for tackling it with ease Tip 1: meal planning Tip 2: smart shopping Tip 3: portionin g Tip 4: smart storage Tip 5: re-using leftovers
- 40. Compiling a menu for 2 days or more Checking shelves Tip 1: meal planning 7.Tips for tackling it with ease If in a hurry, just take a pic of the content of your fridge before you go shopping! Before making your shopping list: Check your fridge and cupboard Think about what you’re going to cook Think about portioning 1 2 3
- 41. Tip 2: smart shopping 7. Tips for tackling it with ease A carefully made shopping list, if you stick to it, helps reduce food waste, by up to 4-13 kg per person per year (Segers, 2012).
- 42. 7. Tips for tackling it with ease Irregularly shaped fruits/veggies are as good as regular ones Loose products – buy as much as you need! Freedom to veggies! (and fruits) Tip 2: smart shopping
- 43. 7. Tips for tackling it with ease
- 44. Which products are still safe to consume after the expiration date? 7. Tips for tackling it with ease Fresh meat RiceFresh fish Milk Chocolat e Chees e Oil Coffe e Flour Use by Best before D
- 45. Use portion calculators! Tip 3: portioning 7. Tips for tackling it with ease
- 46. Use transparent containers Those to be consumed soon sit in the front row & at the eye level! Keep fruits and vegetables separate Tip 4: smart storing 7.Tips for tackling it with ease
- 47. 7. Tips for tackling it with ease Sometimes you just know you won’t consume that food soon — so freeze it before its “Use by” date: Eggs – be sure to remove them from their shells first Milk Cheese – it’s best to grate it first Bread – slice the whole loaf Tip 4: smart storing. Freezing Freeze food in portions you can eat at once
- 48. Leftover food that keeps well if frozen: Tip 5: re-using leftovers 7. Tips for tackling it with ease Mashed potatoes Cooked rice Cooked meat Cooked pasta
- 49. Enjoy the challenge! 7. Tips for tackling it with ease D
- 50. Food labs Tournaments Debates Simulation-based training Info booths Story-telling workshops Stakeholder meetings Installations Do it yourself! 8. Do it yourself!
- 51. Get inspired 8. Do it yourself!
- 52. Thank you for saving! Visit us at: www.sincerelyfood.eu
Editor's Notes
- Black spotted bananas are no less good and valuable than their spotless counterparts.
- It’s not that easy to define what food waste and food loss is. Here’s what scientists have to say: - “all food produced for human consumption but not eaten by humans” - or: “the decrease in quantity or quality of food” (FAO, 2014) - or: “food that spills, spoils, incurs an abnormal reduction in quality such as bruising or wilting, or otherwise gets lost before it reaches the consumer” (WRI, 2013) Avoidable (and “possibly avoidable”) waste refers to “edible” food thrown away. Unavoidable food waste is waste deriving from food preparation: it is not and was not edible (bones, shells, skins etc.). Partly avoidable food waste includes food that is eaten by some and treated as waste by others (e.g. bread crusts, apple skins, potato peels). FAO, 2014: Food losses and waste in Latin America and the Caribbean. WRI, 2013: World Resources Institute Annual Report 2013. https://www.wri.org/about/annual-reports/FY2013
- Thyberg K. L., Tonjes D. J., 2016. “Drivers of food waste and their implications for sustainable policy development”, Resources, Conservation and Recycling 106, p. 110–123.
- Palm oil accounts for 35% of the world’s vegetable oil market. European Union currently imports 7.2 million tons of palm oil per year. On the global level, around 71% of palm oil and its products are used for food and feed. On EU level, 45% of palm oil and its products are used for food and feed products. Palm oil is used for frozen pizzas, biscuits, margarine, crackers, popcorn, frozen dinners, instant noodles, ice cream, frying fats, pastries, sweets, chips, breakfast cereals, bread, ready meals, chocolates etc. Indonesia and Malaysia are two of the main palm oil producers. The world’s tropical forests are being cleared (often just burned) to make way for agricultural expansion to produce commodities such as soy, palm oil and beef. Converting rainforest land to agriculture entirely eliminates orangutan habitat. On Sumatra, the orangutan population is just one-fifth of what it was 75 years ago. Sumatran orangutans are the most endangered great ape in the world. Loggers, farmers, poachers and pet dealers all play a role in the endangered orangutan's decline. Orangutans will be extinct from the planet within 10 years unless action is taken to preserve forests in Indonesia and Malaysia where they live, a conservation charity has warned. Liz Osborn, “Why Orangutans Are Endangered”, Current Results: weather and science facts, https://www.currentresults.com/Endangered-Animals/why-are-orangutans-endangered.php “Orangutans face complete extinction within 10 years, animal rescue charity warns”, https://www.independent.co.uk/environment/orangutans-extinction-population-borneo-reasons-palm-oil-hunting-deforestation-rainforest-a7199366.html Video of a banned social ad about palm oil: https://www.youtube.com/watch?v=JdpspllWI2o
- [Video animation “Kitchen stories: The Forest” about deforestation and palm oil]
- [Video animation „Kitchen stories: Bees“ about bees and pesticides] To produce food that is wasted, pesticides are used, harming bee populations. Pesticides are chemicals that are used to prevent, destroy, or control a harmful organism (“pest”) or disease. Most poisonings of pollinators occur when these bee-toxic insecticides are applied to crops during the blooming period. Poisoning can also result from drift of pesticides onto adjoining crops or plants that are in bloom, and from pesticide residues, particles, or dusts being picked up by foraging pollinators and taken back to the colony, and/or from pollinators drinking or touching contaminated water sources. These chemicals can work by ingestion or by touch, and death may occur immediately or over a long period of time. Pesticides found in pollens reduce honeybees’ ability to survive their winter hibernation. Pesticides may cause spatial memory errors in bees and affect their performance speed. This means foraging efficiency or homing are impaired. This, in turn, reduces bumble bee colony growth and queen production. Other “non-target” living organisms such as invertebrates, insects, birds, and fishes are also exposed to pesticides. The amounts of pesticides deployed are enormous. As a consequence, dramatic declines in biodiversity in insects, birds and other organisms have been related to pesticide pollution. See: Johann G. Zaller and Carsten A. Brühl, “Editorial: Non-target Effects of Pesticides on Organisms Inhabiting Agroecosystems”, Frontiers in Environmental Science, 31 May 2019. https://doi.org/10.3389/fenvs.2019.00075
- The water footprint of a product is the volume of fresh water used to produce the product, summed over the various steps of the production chain. The total water footprint of a product breaks down into three components: the blue, green and gray water footprint: The blue water footprint is the volume of freshwater that evaporated from the global blue water resources (surface water and ground water) to produce the product. The green water footprint is the volume of water evaporated from the global green water resources (rainwater stored in the soil as soil moisture). The gray water footprint is the volume of polluted water that associates with the production of the product. It is calculated as the volume of water that is required to dilute pollutants to such an extent that the quality of the water remains above agreed water quality standards. Source: https://waterfootprint.org/en/water-footprint/what-is-water-footprint/
- For one burger (150 g beef) https://waterfootprint.org/media/downloads/Poster-A3-WaterFootprint-of-Products.pdf https://waterfootprint.org/en/resources/
- 24% of all water used for agriculture (173 billion m3 of water per year) is associated with food waste (Kummu et al., 2012). Meat and dairy production is more water-intensive than crop production. Kummu M., de Moel H., Porkka M., Siebert S., Varis, O., Ward, P.J., 2012: “Lost food, wasted resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use”, Science of the Total Environment 438, p. 477–489. Vanham, D., Bouraoui F., Leip A., Grizzetti B., and Bidoglio G., 2015: “Lost water and nitrogen resources due to EU consumer food waste”, Environmental Research Letters 10, 084008.
- Over 2 billion people live in countries experiencing high water stress. (UN, 2018) https://www.unwater.org/water-facts/scarcity/
- A [Assignment] Show the water footprint graphics from the preceding slide. 0,5 kg of apples – 882:2 = 411 litres 200 g of chocolate – 17196:5 = 3439,2 litres 5 cups of coffee – 152x5 = 760 litres Total: 4610,2 litres
- The consumer often does not know the producer, and the producers do not have any idea who their consumer is. Food is lost throughout the supply chain because of: premature harvesting loss during harvesting spoilage due to lack of infrastructure for transportation, storage, cooling and markets lack of the capacity of food processing industry seasonality spoilage at supermarkets
- Total food waste amounts to 3.3 billion tons of CO2 eq. This equals to ~87% of global road transport GHG’s emissions. FAO, 2015: Food wastage footprint & Climate change http://www.fao.org/3/a-bb144e.pdf FAO, 2013: Food wastage footprint: Impacts on natural resources. Summary report http://www.fao.org/3/i3347e/i3347e.pdf
- A carbon footprint is the amount of greenhouse gases – primarily carbon dioxide – released into the atmosphere by a particular human activity, organization, product etc. Although meat is one of the least wasted food products, its relative carbon footprint per kg is much higher, making meet waste one of the biggest contributors to food waste carbon footprint. 1 kg of beef — 24-27 kg CO2e 1kg of rice — 1,2 kg CO2e 1 kg of wheat — 0,3-0,6 kg CO2e Other greenhouse gases that factor into the carbon footprint include methane, nitrous oxide etc. FAO 2015: Food wastage footprint & Climate Change http://www.fao.org/3/a-bb144e.pdf
- Tomatoes – 1.1:2 = 0.55 Veggies – 2x2 = 4 Milk – 1.9 Beef – 27:2 = 13.5 Total – 19,95 (20) kg CO2e Use: https://www.barry-callebaut.com/en/manufacturers/sustainability-in-action/carbon-footprint-calculator Environmental Working Group, 2011: Meat Eater's Guide to Climate Change + Health. https://static.ewg.org/reports/2011/meateaters/pdf/report_ewg_meat_eaters_guide_to_health_and_climate_2011.pdf
- http://www.fao.org/save-food/resources/keyfindings/en/
- Food production must nearly double by 2050 to meet the demands of growing population and to combat hunger (UN, FAO). Over 820 million people are suffering from hunger, new UN report (2019) reveals – one in every nine people. More than half of Europeans are overweight (Eurostat, 2014). The food currently wasted in Europe could feed 200 million people (FAO, 2015). There is enough food produced, but it does not reach the hungry. (Tscharntke et al., 2012). “Over 820 million people suffering from hunger; new UN report reveals stubborn realities of ‘immense’ global challenge”, https://news.un.org/en/story/2019/07/1042411 Eurostat, 2014: https://ec.europa.eu/eurostat/statistics-explained/index.php/Overweight_and_obesity_-_BMI_statistics FAO 2015: 70 Years of FAO (1945-2015), http://www.fao.org/3/a-i5142e.pdf Tscharntke T., Clough Y., Wanger T. C., Jackson L., Motzke I., Perfecto I., Vandermeer J., Whitbread A., 2012: “Global food security, biodiversity conservation and the future of agricultural intensification”, Biological Conservation 151, p. 53–59.
- [Summary:]
- Use/insert your own local examples. FAO, 2013: Food Wastage Footprint – Impacts on Natural Resources. FUSIONS, 2016: Estimates of European food waste levels. WRAP, 2018: Food waste measurement principles and resources guide.
- In high income countries (Europe, North America…) post-consumption food waste is dominant. In low income countries, food is lost in agriculture, distribution, processing and transportation sectors. In low income countries factors leading to food waste include premature harvest, inefficient postharvest management and lack of sufficient storage, processing and distribution infrastructure (>50%) In high income countries hospitality sector and households are the main sources of food waste (>40 - 50%). In EU, consumers are responsible for 53% of food waste. It is estimated that per capita food waste by consumers in Europe and North-America is 95-115 kg/year; whereas in sub-Saharan Africa and South/Southeast Asia consumer waste figure is put at 6-11 kg/year (FAO, 2011). FAO, 2011: Global food losses and food waste: extent, causes and prevention. Food and Agriculture Organisation of United Nations. http://www.fao.org/fileadmin/user_upload/suistainability/pdf/Global_Food_Losses_and_Food_Waste.pdf
- FUSIONS, 2016. Estimates of European food waste levels. Priefer C., Jörissen J., Bräutigam K.R., 2016: “Food waste prevention in Europe—A cause-driven approach to identify the most relevant leverage points for action”, Resources, Conservation and Recycling 109, p. 155–165. Reasons behind food waste: Households: Buying too much (discounts, “two for one price”) Improper storing and freezing Preparing too much Disliked food / “don’t want it anymore” Leftovers kept improperly / not used later on Confusion caused by expiration dates (“Best before” and “Use by”) Processing: Irregular product size Product damage Product contamination Packaging damage Overproduction Cancelled orders Food service: Oversized portions Fixed buffet prices encourage to take more Individual portion packs for jams, butter etc. Number of consumers is difficult to estimate Hygiene rules Production: Qualitative standards Market prices are too low Overproduction Crop damage Wholesale and retail: Lack of cold storage Packaging defects Overstocking Food safety standards
- Thyberg K. L., Tonjes D. J., 2016: “Drivers of food waste and their implications for sustainable policy development”, Resources, Conservation and Recycling 106, p. 110–123. FUSIONS. 2016: Estimates of European food waste levels.
- Stop Wasting Food movement Denmark (Stop Spild Af Mad): https://stopwastingfoodmovement.org/ “Food waste in Denmark down by 25 percent” http://cphpost.dk/news/food-waste-in-denmark-down-by-25-percent.html
- [Test “The Hidden Side of Food” about global aspects of food waste]
- Don’t shop hungry! Stick to your shopping list Be resistant to buy-two-for-one-price discounts There’s an app for it! Actually, a lot of apps. For example: “Listonic – The Smart Shopping List App” https://listonic.com/ Segers, M., 2012: Onderzoeksrapport Aankoopgedrag en Voedselverspilling, Voedingscentrum. “Making a shopping list and sticking to it helps reduce food waste, accounting for a reduction of around 4-13 kilos in waste per person per year”: Netherlands Nutrition Centre, “Consumer food waste: Fact sheet”: https://www.voedingscentrum.nl/Assets/Uploads/voedingscentrum/Documents/Professionals/Pers/Factsheets/English/Fact%20sheet%20Consumer%20food%20waste.pdf
- Funny looking fruits and veggies are as good as their regularly shaped fellows. Buy loose products instead of pre-packed ones: that way you’ll buy the exact amount you need, avoiding over-buying.
- Best before: this date label is about quality, rather than safety. The food with this label is safe to eat after the date, but may not be at its best in terms of flavour and texture. Best-before dates appear on a wide range of items, including frozen foods, dried foods and tinned foods. Use by: this date label is about safety. This is the one to remember. Foods can be eaten until the use-by date, but not after. You’ll find use-by dates on food that goes off quickly, such as meat products and ready-to-eat salads.
- Use by: Fresh meat Fresh fish Milk Cheese Best before: Rice Chocolate Oil Coffee Flour
- Search the web for portion calculators. And of course there must be apps for that! If in a hurry (as we always are these days), use your fist, palm, cupped hand and hand to measure just the right amount. For kids, use their hand.
- Most fruits produce a lot of gas called ethylene during the ripening process. Most vegetables are particularly sensitive to ethylene, which can cause them to go off sooner than they otherwise would. If you want to extend the shelf life of your fruits and vegetables, keep ethylene-sensitive products away from those that produce it. (Conversely, place them next to one another if you want to hasten the ripening process.) Where possible, always favour containers made from glass or stainless steel. Try to use as little plastic as possible to store your food.
- Once the food has thawed out don’t freeze it again, because the quality and safety of the food could both suffer. [Video Tips: freezing]
- Celebrate Buy No Food Day (and Buy Nothing Day) as often as you can! [Video Tips: Leftovers]
- [Test: “Changing climate in your kitchen: Food habits quiz”]
- Action formats that have proved effective as part of the “Sincerely, Food” campaign: Food labs: suggest inviting a chef or a (micro-/local) celebrity or a “food personality” to host an interactive food prepping session, putting across key messages about food saving, such as “Plan your meals”, “Re-use your leftovers”, “Use up your products”, “Those black bananas are great”. Tournaments: suggest organising food waste-themed tournaments in schools or during summer camps/festivals, inviting students/campers to play games dealing with food waste. Debates: suggest organising food waste-themed debates at schools or in a public place. Simulation-based training: suggest inviting a young audience to an interactive (gamified) activity providing insights into a product’s life cycle (e.g. Tomato’s Journey) Info booths: advise your audience to never miss an opportunity to infiltrate community events/festivals with food waste-themed info booths inviting people to play some food-waste themed games, to crack some quizzes and to win prizes. Story-telling workshops: suggest inviting a blogger or a local influencer, an artist or a lecturer to assist an audience in creating audio-visual stories about food waste and ways to address it. Stakeholder meetings: suggest inviting local stakeholders and ask for their support for campaign actions aimed at food waste awareness raising / reduction. Installations: suggest inviting students or local creatives to design eye-catching objects to be installed/exhibited in public spaces or places as a means to promote key messages about food waste.
- Kenya: Disco soup is an international grassroots movement to raise awareness of food waste. The first ever African event took place in Nairobi in 2014. The event featured meals made from discarded food that was rejected by European supermarkets due to the cosmetic standards. Czech Republic: The project ‘We Eat Responsibly’ focused on the global challenges and responses to them by supporting teachers in their efforts to integrate the topics of responsible food consumption into their lessons in order to facilitate students’ critical thinking. It promoted activities aimed at changes in schools and in the neighbourhood that can be achieved by increasing parents’ and public awareness of the global impacts of everyday choices. Bulgaria: Cooking classes for sustainability were scripted to include analysis of the life cycle of products, discussion on overconsumption, waste etc., making connections between climate and societal injustice, agriculture and the chemical industry. Latvia: Homo eco: a travelling photo exhibition displaying impactful images to illustrate the impact of the globalization of food supply chain on farmers in lower income countries UK: A mobile application [title] in UK: tens of thousands of food products exchanged, resulting in reduction of food waste by 21%.