This document summarizes a discussion on addressing food waste. It includes:
- Discussions on the scale of global food waste and its environmental and economic impacts
- Best practices for preventing waste through supply chain management, food donation, composting, and anaerobic digestion
- Challenges around measurement, infrastructure, and outreach
- Examples of government and business led initiatives to reduce food waste
food waste has been one of the least discussed topics yet so devastating on the environment and human life as global warming and pollution
this ppt discusses the food waste valuation on the global and national context and some of the ways to keep it at bay!
Food is one of the human basic fundamental needs among others needs. The highest challenge ever in our daily life is Food Waste Reduction with dynamic methods, eventually, recycling is a general concept to measure basic human rights.
The objective of preparing this Assignment is to clarify the knowledge gathered during the Class & Practical Orientation. Some specific objectives can be expressed as follows –
1. To Know About Food
2. To Know About food sources
3. To Know About food production
4. To Know About refrigerators & freezers
5. To Know About temperature & danger zone
6. To Know About Hazard analysis of critical control points (HACCP)
7. To Know About food waste & food waste statistics
8. To Know About the food waste category
9. To Know About food waste system (SGT Based)
10. To Know About full vacuum systems, gravity vacuum systems, food waste collection, and recycling
11. To Know About energy from food wastes, on-site food waste segregation, and treatment
12. To Know About waste prevention
food waste has been one of the least discussed topics yet so devastating on the environment and human life as global warming and pollution
this ppt discusses the food waste valuation on the global and national context and some of the ways to keep it at bay!
Food is one of the human basic fundamental needs among others needs. The highest challenge ever in our daily life is Food Waste Reduction with dynamic methods, eventually, recycling is a general concept to measure basic human rights.
The objective of preparing this Assignment is to clarify the knowledge gathered during the Class & Practical Orientation. Some specific objectives can be expressed as follows –
1. To Know About Food
2. To Know About food sources
3. To Know About food production
4. To Know About refrigerators & freezers
5. To Know About temperature & danger zone
6. To Know About Hazard analysis of critical control points (HACCP)
7. To Know About food waste & food waste statistics
8. To Know About the food waste category
9. To Know About food waste system (SGT Based)
10. To Know About full vacuum systems, gravity vacuum systems, food waste collection, and recycling
11. To Know About energy from food wastes, on-site food waste segregation, and treatment
12. To Know About waste prevention
This program investigates the impact of food waste on the people and environment in which we live. Reducing food waste has been an emerging topic of discussion in the world because of its great potential to reduce the burden on the environment, save valuable nutrients that could be nourishing people and save money. This lesson focuses on practical and realistic approaches to reduce food waste at the household level.
In the last hundred years, the steadily increase in world population has contributed in the growth of global food
production. Food is one of the most consumed goods worldwide, thus waste produced from it is of large quantities.
This significant increase of food waste generation has become a global issue.
Ecological and Organic Agriculture: what contribution
to food security and poverty reduction Presented by Ousséni DIALLO, President of Green Cross International/Burkina Faso
If you were told millions of people across the world are hungry not because we don’t produce enough food, but because we waste food, you’ll probably laugh it off. But then, this is a fact, an inconvenient truth to be precise, that we have long turned blind eye to. In fact, when it comes to food wastage, India is one of the major culprits.
Working Papers contain preliminary research, analysis, ndings, and recommendations. They are circulated to stimulate timely discussion and critical feedback, and to in uence ongoing debate on emerging issues. Working papers may eventually be published in another form and their content may be revised.How can shifting diets—the type, combination, and quantity of foods people consume—contribute to a sustainable food future? Building on the United Nations Food and Agriculture Organization’s (FAO) food demand projections, we estimate that the world needs to close a 70 percent “food gap” between the crop calories available in 2006 and expected calorie demand in 2050.
The food gap stems primarily from population growth and changing diets. The global population is projected to grow to nearly 10 billion people by 2050, with two-thirds of those people projected to live in cities. In addition,
at least 3 billion people are expected to join the global middle class by 2030. As nations urbanize and citizens become wealthier, people generally increase their calorie intake and the share of resource-intensive foods—such
as meats and dairy—in their diets. At the same time, technological advances, business and economic changes, and government policies are transforming entire food chains, from farm to fork. Multinational businesses are increasingly in uencing what is grown and what people eat. Together, these trends are driving a convergence toward Western-style diets, which are high in calories, protein, and animal-based foods. Although some of this shift re ects health and welfare gains for many people, the scale of this convergence in diets will make it harder for the world to achieve several of the United Nations Sustainable Development Goals, including those on hunger, healthy lives, water management, climate change, and terrestrial ecosystems.
This program investigates the impact of food waste on the people and environment in which we live. Reducing food waste has been an emerging topic of discussion in the world because of its great potential to reduce the burden on the environment, save valuable nutrients that could be nourishing people and save money. This lesson focuses on practical and realistic approaches to reduce food waste at the household level.
In the last hundred years, the steadily increase in world population has contributed in the growth of global food
production. Food is one of the most consumed goods worldwide, thus waste produced from it is of large quantities.
This significant increase of food waste generation has become a global issue.
Ecological and Organic Agriculture: what contribution
to food security and poverty reduction Presented by Ousséni DIALLO, President of Green Cross International/Burkina Faso
If you were told millions of people across the world are hungry not because we don’t produce enough food, but because we waste food, you’ll probably laugh it off. But then, this is a fact, an inconvenient truth to be precise, that we have long turned blind eye to. In fact, when it comes to food wastage, India is one of the major culprits.
Working Papers contain preliminary research, analysis, ndings, and recommendations. They are circulated to stimulate timely discussion and critical feedback, and to in uence ongoing debate on emerging issues. Working papers may eventually be published in another form and their content may be revised.How can shifting diets—the type, combination, and quantity of foods people consume—contribute to a sustainable food future? Building on the United Nations Food and Agriculture Organization’s (FAO) food demand projections, we estimate that the world needs to close a 70 percent “food gap” between the crop calories available in 2006 and expected calorie demand in 2050.
The food gap stems primarily from population growth and changing diets. The global population is projected to grow to nearly 10 billion people by 2050, with two-thirds of those people projected to live in cities. In addition,
at least 3 billion people are expected to join the global middle class by 2030. As nations urbanize and citizens become wealthier, people generally increase their calorie intake and the share of resource-intensive foods—such
as meats and dairy—in their diets. At the same time, technological advances, business and economic changes, and government policies are transforming entire food chains, from farm to fork. Multinational businesses are increasingly in uencing what is grown and what people eat. Together, these trends are driving a convergence toward Western-style diets, which are high in calories, protein, and animal-based foods. Although some of this shift re ects health and welfare gains for many people, the scale of this convergence in diets will make it harder for the world to achieve several of the United Nations Sustainable Development Goals, including those on hunger, healthy lives, water management, climate change, and terrestrial ecosystems.
Addressing the challenges of climate change, rising long-term food prices, and poor progress in improving food security will require increased food production without further damage to the environment. Accelerated investments in agricultural research and development will be crucial to sup- porting food production growth. The specific set of agricultural technologies that should be brought to bear remains unknown, however. At the same time, the future technology mix will have major impacts on agricultural production, food consumption, food security, trade, and environmental quality in develop- ing countries.
An extract from a 2012 USA report on food waste
Increasing the efficiency of our food system is a triple- bottom-line solution that requires collaborative efforts by businesses, governments and consumers. The U.S. government should conduct a comprehensive study of losses in our food system and set national goals for waste reduction; businesses should seize opportunities to streamline their own operations, reduce food losses and save money; and consumers can waste less food by shopping wisely, knowing when food goes bad, buying produce that is perfectly edible even if it’s less cosmetically attractive, cooking only the amount of food they need, and eating their leftovers.
This report was prepared for the Global Food Security Programme (GFS) by Mark Bond and Theresa Meacham, with inputs from Riaz Bhunnoo and Tim Benton. GFS is a partnership of the UK’s main public funders of research on issues around food security (see www.foodsecurity. ac.uk for details). This report should be cited as:
Bond, M., Meacham, T., Bhunnoo, R. and Benton, T.G. (2013) Food waste within global food systems. A Global Food Security report (www.foodsecurity.ac.uk).
Designed for a course exploring Global Challenges, this slideshow seeks to inform other about the implications of the food we eat, promote awareness of environmental concerns, and offer advice on how to get involved in this issue.
Food Waste Reduction Alliance Best Practices to Reduce Food Waste ToolkitJeanne von Zastrow
A toolkit of best practices to reduce food waste, developed by The Food Waste Reduction Alliance, a collaboration of Food Marketing Institute, Grocery Manufacturers Association and National Restaurant Association and 30 member companies with best practices and examples from industry.
Keeping a close eye on how our society becomes more conscientious about food waste and taking a look at the various solutions startups work out to hack the flawed system gives us an early glimpse into how positive shifts happen in the world. Food waste is a fascinating topic, and only partly because the current numbers and existing processes are outrageous.
Until 2009, there was not much deep information to be found about the exact scale and nature of the food loss and waste in the world. Published that same year, Tristam Stuart’s book, Waste: Uncovering the Global Food Scandal provides a sobering trip to the reality of food. It also highlights an incredibly important fact: with small, common sense tweaks in habits and processes, the current grave situation can be turned on its head and solve the problem of the 842 million people living in hunger around the world too.
Get Wasted, Session 4: The Low Hanging Fruit = Food WasteGA Circular
This is the slide deck presented at our 4th event of a pressing Series on 'Circular Economy & Waste Management' in Asia.
Globally, about 1/3 of the total amount of food produced in the world never reaches our plates - that's equivalent to $1 trillion dollars! Meanwhile, just a quarter of this is enough to feed 780 million hungry people.
Worst still, if food waste were a country, it would be the world’s third largest emitter of greenhouse gases, with an economic cost of up to US$680 billion.
This session aims to shed light on the current food waste situation, especially in Asia and throughout the food value chain, to look at innovative business solutions, to both reduce food waste & to ensure that unavoidable food waste goes to something useful - i.e. compost to grow our next harvest of nutritious food.
We look forward to stimulating discussions on how to reduce food waste and to turn it into an opportunity for business!
Valuing our food and water resources steven m. finn - june 2014Steven M. Finn
A presentation linking three intertwined topics - food security, water security, and food recovery - with a focus on the need to change behavior and give the proper value to our food and water resources in order to successfully feed 9 billion by 2050. Doing so requires minimizing food and water waste while viewing 9Bx2050 not only as a challenge, but as an opportunity to advance critical sustainability initiatives globally.
I sette principi per un’agricoltura sostenibile descritti nel rapporto di Greenpeace sono:
1. restituire il controllo sulla filiera alimentare a chi produce e chi consuma, strappandolo alle multinazionali dell’agrochimica;
2. sovranità alimentare. L'agricoltura sostenibile contribuisce allo sviluppo rurale e alla lotta contro la fame e la povertà, garantendo alle comunità rurali la disponibilità di alimenti sani, sicuri ed economicamente sostenibili;
3. produrre e consumare meglio: è possibile già oggi, senza impattare sull’ambiente e la salute, garantire sicurezza alimentare e, contemporaneamente, lottare contro gli sprechi alimentari. Occorre diminuire il nostro consumo di carne e minimizzare il consumo di suolo
per la produzione di agro-energia. Dobbiamo anche riuscire ad aumentare le rese dove è necessario, ma con pratiche sostenibili;
4. incoraggiare la (bio)diversità lungo tutta la filiera, dal seme al piatto con interventi a tutto campo, dalla produzione sementiera all’educazione al consumo;
5. proteggere e aumentare la fertilità del suolo, promuovendo le pratiche colturali idonee ed eliminando quelle che invece consumano o avvelenano il suolo stesso;
6. consentire agli agricoltori di tenere sotto controllo parassiti e piante infestanti, affermando e promuovendo quelle pratiche (già esistenti) che garantiscono protezione e rese senza l'impiego di costosi pesticidi chimici che possono danneggiare il suolo, l'acqua,
gli ecosistemi e la salute di agricoltori e consumatori;
7. rafforzare la nostra agricoltura, perché si adatti in maniera efficace il sistema di produzione del cibo in un contesto di cambiamenti climatici e di instabilità economica.
Per contribuire alla crescita dell’agricoltura sostenibile, Greenpeace collabora con agricoltori e comunità rurali.
Food production is among the leading sources of the greenhouse gas emissions that cause global warming. Food production generates up to 30% of total global emissions1,2 and is also a significant contributor to biodiversity loss, deforestation, freshwater use, and land use change.3 The production of livestock generates the highest levels of greenhouse gas emissions, whereas the production of fruit and vegetables generates the lowest levels.4 Globally, changes to food production and consumption, including reducing food waste and shifting to a more plant-based diet,5 are critical to reducing global warming and other environmental impacts.3
In a nation known the world over for its livestock production and meatfilled
barbeques, millions of Australians are reducing their meat intake and
interest in plant-based alternatives is gaining considerable momentum.
Drawing on nationally representative market research conducted by
Colmar Brunton, this report serves to provide some key insights into
Australian consumers’ evolving relationship with meat. Whose choices
are changing and why, and what’s driving interest in plant-based meat
alternatives?
Read on to discover what really matters to Australians when they head
to the grocery store or sit down to a meal with friends and family.
From plant-based beef to chicken grown from cells, alternatives to conventional meat are attracting considerable innovation and investment worldwide.
These new foods have everyone from vegans to meat corporations excited, but what does this global trend mean for Australian business, agriculture and science?
The Foodservice business in the UK accepting the Sustainable Restaurant association challenge to implement and achieve the targets outlined in this report : To reduce the meals they serve by reducing the volume of meat on the menu, food in the bin and single use plastic and packaging in their operations
Healthy Diets From Sustainable Food Systems
Without action, the world risks failing to meet the UN Sustainable Development Goals (SDGs) and the Paris Agreement, and today’s children will inherit a planet that has been severely degraded and where much of the population will increasingly suffer from malnutrition and preventable disease.
Seperation Technologies and Design of Complex Food Systems
September 12th -14th 2018 : Sponsored by the Research Foundation for Dairy Sciences Technical University of Munich @UlrichKolozik
Taste sensors imitate this taste reception mechanism through artificial lipid membranes reacting to taste molecules similarly than the tongue, allowing them to sense “taste
In order to match a market leader product, product development can be achieved through formulation of coffee blends. The Insent TS-5000Z Electronic Tongue was used to evaluate the taste profile of a target product as well as cheaper roast coffees with various origins and taste profiles.
Brief summary of the Junior consultants initiative, a well established program for internships in the UK . Providing opportunities for European and International students doing Food Science and Engineers studies, whilst supporting Uk food industry solve technical and innovation challenges
FODMAPS, Put simply, FODMAPs are a collection of short-chain carbohydrates (sugars) that aren’t absorbed properly in the gut, which can trigger symptoms in people with IBS. FODMAPs are found naturally in many foods and food additives.
Quote from the Introduction from the Global Nutrition report
"This year’s Global Nutrition Report focuses on the interdependence of the SDGs, and how progress against one goal generates progress for all. Nowhere are these linkages more evident than in the food agenda. As the producers, manufacturers and retailers of most of the world’s food, business has a responsibility to help drive the food system transformation. As a progressive food company, we are
committed to helping redesign our global food and agriculture system, to give everyone access to healthy and nutritious food and diets and thereby create a brighter future for all.
This investigation implicated raw flour as a source of an outbreak of STEC infections. Although it is low-moisture food, raw flour can be a vehicle of foodborne pathogens
The African Union in 2014 is a commitment from countries across Africa to ending hunger in the continent by 2025. Along with the other goals dealing with growth, public investment, nutrition, gender, trade, climate smart agriculture, youth and employment,
Transform Our Food Systems to Transform Our World
> Promote innovative approaches that are people-centered, eco- nomically viable, and sustainable to make farming part of the solution to climate change.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...
Food Waste USA Chamber of Commerce foundation 2014
1. Best Practices and Solutions
for Addressing Food Waste
November 4, 2014
Conversation in partnership with:
2. Jennifer Gerholdt, Director,
Environmental Initiatives,
U.S. Chamber of Commerce
Foundation
Carolyn LaFleur, Researcher,
Houston Advanced Research
Center (HARC)
Erica Ocampo, North America
Sustainability Manager,
Packaging & Specialty
Plastics, The Dow Chemical
Company
John Trujillo, Director, Public
Works, City of Phoenix
Tiffany Kollar, Office of
Conservation and Recovery,
U.S. EPA
3. U.S. Chamber of Commerce Foundation
• Strengthen America’s long-term competitiveness by addressing
issues that impact our nation, our economy, the global business
environment
• Corporate Citizenship Center
– Help business leaders maximize their positive contributions to
address pressing environmental and social challenges
– Lend voice to business efforts, deliver insights to inform decision-making
and best practices, and provide a platform for partnerships
– Current programs:
• Environment & Sustainability
• Health & Wellness
• Economic Empowerment
• Disaster Response & Community Resilience
• STEM
• Education
4. Best Practices and Solutions for
Addressing Food Waste
Meeting the
Food Waste
Challenge
Carolyn LaFleur, P.E.
5. One Third of Edible Food Produced
Globally Each Year is Lost…
1,300,000,000 Tons
Photo credit: Petrr, Flickr
8. World Resources Institute
Reducing Food Loss and Waste: An Overlooked Strategy for Creating a Sustainable Food System - October 16, 2014
http://www.wri.org/blog/2014/10/reducing-food-loss-and-waste-overlooked-strategy-creating-sustainable-food-system?
utm_campaign=socialmedia&utm_source=twitter.com&utm_medium=worldresources
aste.pdf
9. y Recognizing value in all phases of food production,
processing and distribution
y Avoiding waste along the supply chain
y Diverting food waste away from landfilling
y Composting / Returned to Food Production
y Anaerobic Digestion / Energy Recovery
10. Carolyn LaFleur, P.E.
Research Associate
clafleur@harcresearch.org
(281) 364-4035
www.harcresearch.org
12. Sustainable Food Management
Did you know that just over 20% of all
waste going to a landfill is food?
And that Americans throw away 25%
of all the food that they purchase?
So, what does that mean?
13. How Much Food Do We Throw Away?
Americans throw away
35 million tons of food
waste a year.
When food decomposes in a
landfill, it releases methane,
and our wasted food
contributes to
14% of domestic greenhouse
gas emissions.
14. How Can We Help?
So what can we do to
improve this problem?
How can we prevent good
wholesome food from going to a
landfill and use it to feed hungry
people instead?
Source Reduce – buy less
Donate – Feed Hungry People
Recycle – Compost whatever food
waste you have left
15. Source Reduce. Donate. Compost.
Even a Small
Using composted food scraps improves
soil health by returning valuable
resource back to soil
Percentage of Food
Diverted
to Hunger-Relief
Organizations Could
Feed Millions!
Inventory and Buy
Less – Even
small changes can
save thousands
16. Challenges and Barriers
What were some of the Challenges and Barriers to Reducing Food Waste?
Outreach – get the word out on why you should reduce food waste and
how to reduce food waste
Infrastructure – was the capacity available to compost food waste
or donate wholesome food?
Measurement – What was the true scope of the problem?
How much food was the average organization wasting?
17. Sustainable Materials Management
Sustainable Material Management is the use and reuse of materials in the most
productive and sustainable way across their entire life cycle.
The SMM program promotes organizations to make good decisions about
•Conserving Resources
•Managing and Reducing Waste
•Slowing Climate Change and
•Minimizing the environmental impacts of the materials they use
18. Take the Challenge – The Food Recovery
Challenge
The Challenge encourages organizations to
•Reduce the food waste they generate - change practices to purchase leaner to minimize
waste
•Donate excess food - divert surplus food away from landfills to local hunger relief
organizations
• Compost food scraps.
Benefits to participants
• Improve your bottom line
•Support your community
•Reduce your environmental footprint
•Get recognized
19. Success
The Food Recovery Challenge formally launched in 2011
To date we have close to 800 organizations that have joined the Challenge from
the mom and pop corner grocery stores to worldwide hotel chains
In 2013, our participants diverted and donated nearly 400,000 tons of wasted food
In 2013, we saw a significant shift from composting to donation and almost 4,000 tons
of source reduction
This year we expanded our program to include Endorsers – organizations that are not
producing food waste themselves but who can help recruit participants into the
Challenge as well as promote the reduction of food waste.
20. USDA – US Food Waste Challenge
EPA and USDA launched a joint challenge in 2013.
The goal of the U.S. Food Waste Challenge is to lead a
fundamental shift in how we think about and manage food
and food waste in this country.
The joint challenge has allowed EPA and USDA to reach the
entire food supply chain from farm to fork to landfill.
21. Thank you!
If you would like to learn more about EPA’s Food Recovery
Challenge- please visit:
http://www.epa.gov/foodrecoverychallenge
If you would like to learn more about USDA’s Food Waste
Challenge – please visit: www.usda.gov/oce/foodwaste
Contact information:
Tiffany Kollar
703-308-8675
kollar.tiffany@epa.gov
22. Reimagine Phoenix and RISN: Best Practices and
Solutions for Addressing Food Waste
Presentation at U.S. Chamber of Commerce: Meeting the Food
Waste Challenge
November 4th, 2014
John A Trujillo
23. City of Phoenix
6th largest City covering
525 square miles and
1.61 million people
24. Solid waste employees
travel more than
7 million miles
every year –
equivalent to going to the
moon and back 14
times.
The amount of
Trash Phoenix sends to
the landfill each year
could fill Chase Field
7 times.
31. How is Phoenix leveraging partnerships, technology,
innovation and other strategies to eliminate food waste?
• Creating programs that minimize impact on our natural
resources
• More efficient use of existing infrastructure
• Providing a forum that connects with innovators and
organizations to create, implement and/or enhance
sustainability solutions
33. Helping Create a More Sustainable Food Supply
Erica Ocampo, NA Sustainability Manager
Packaging and Specialty Plastics
The Dow Chemical Company
Dow.com
40. The Hidden Value of Food Packaging…
Avoids waste along the supply chain
Represents in average10% of the material and energy
used to deliver food to the consumer (less with flexible packaging)
Properly designed and optimized packaging helps ensure that food safely reaches
consumers with maximum appetite appeal & nutritional value
Packaging helps protect public health
Packaging offers safe and effective usage information
Increases shelf life and offers portion control
Helps prevent food from being wasted. For example, keeping a steak from freezer
burn increases the odds that all of it will be eaten, with no leftover discards
Source: INCPEN Table for one. ULS Report 40
43. Upcoming Event: Nexus Roundtable
December 11 2:00-4:30pm ET, Washington DC
In partnership with Lockheed Martin, the second roundtable in the
series “The Energy-Water-Food Nexus: Risks and Opportunities for
the Private Sector,” will delve into nexus issues in specific U.S.
geographies.
Learn more and register at:
http://www.uschamberfoundation.org/event/nexus-roundtable