Presentación de Camelia Bucatariu (FAO), en el marco del Tercer Diálogo Regional Un esfuerzo compartido hacia la prevención y reducción de pérdidas y desperdicios de alimentos.

1. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
INSTITUTIONAL, POLITICAL AND LEGAL INITIATIVES
FOR THE PREVENTION AND REDUCTION OF FLW –
LOCAL, NATIONAL, REGIONAL, GLOBAL
Third Regional Dialogue for Food losses and waste prevention towards more
sustainable food systems in Latin America and The Caribbean
June 6 - 8, 2017
Santiago, Chile

2. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
OUTLINE
Context
Right to Adequate Food; Food and nutrition security in the rural to urban
continuum: malnutrition (undernutrition, micronutrient deficiencies, overweight,
obesity)
Agenda 2030 - Sustainable Development Goals: SDG 12.3
Vertical and horizontal coherence
Action: global, regional, national, local
Food Losses Frameworks (post-harvest loss, food loss, food waste)
From regional and sub-regional to national – in the European Union:
 At the EU level
 At National level: Austria, Denmark, Finland, France, Germany, Greece, Hungary, Italy,
Netherlands, Sweden, United Kingdom, Norway, Turkey, Ireland and Spain

3. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
THE RIGHT TO FOOD AROUND THE GLOBE
The right to adequate food is realized when every man, woman
and child, alone or in community with others, has the physical
and economic access at all times to adequate food or means for
its procurement.
– General Comment 12; UN Committee on Economic, Social
and Cultural Rights (CESCR)
Example of explicit protection of the right to adequate food:
Bolivia (Plurinational State of), Costa Rica, Dominican Republic,
Ecuador, Guatemala, Nicaragua, Paraguay

4. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
Data source: United Nations, Department of Economic and Social Affairs, Population Division
(2014). World Urbanization Prospects: The 2014 Revision, CD-ROM Edition.
http://www.un.org/en/development/desa/population/publications/pdf/policy/Data%20B
ooklet%20Urbanization%20Policies.pdf
2015
2030
PERCENTAGE OF THE
POPULATION
LIVING IN URBAN AREAS

5. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
•SUB-SAHARAN AFRICA
UNDERNOURISHED 23.2 %
(2014–16)
•WIDE DIFFERENCES PERSIST
ACROSS REGIONS
•DEVELOPING REGIONS AS A WHOLE:
THE SHARE OF UNDERNOURISHED
PEOPLE IN THE TOTAL POPULATION HAS
DECREASED FROM 23.3 PERCENT IN
1990–92 TO 12.9 PER CENT
•ABOUT 795 MILLION PEOPLE
UNDERNOURISHED GLOBALLY
AVAILABILITY ACCESS
STABILITYUTILIZATION
SOURCE: FAO, IFAD AND WFP. 2015. THE STATE OF FOOD INSECURITY IN THE WORLD 2015.
MEETING THE 2015 INTERNATIONAL HUNGER TARGETS: TAKING STOCK OF UNEVEN PROGRESS. ROME, FAO.
FOOD SECURITY AND NUTRITION

6. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
2030 Agenda -
Sustainable
Development Goals
UN Decade on
Nutriton;
Rome Declaration on
Nutrition and its
Framework for Action
Regional entities
supporting SDGs; UN
Decade on Nutrition;
UNGA Resolution
70/259
National level:
public sector, private
sector, civil society
Comittee on World Food
Security (CFS);
UN System: e.g. Food
and Agriculture
Agencies - FAO

7. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
 UNIVERSAL
 HOLISTIC AND INTEGRAL
 SUSTAINABLE
 AMBITIOUS
SDG 12.3
by 2030, halve per capita global food waste at the retail and
consumer levels and reduce food losses along the production
and supply chains, including post-harvest losses
AGENDA 2030: SUSTAINABLE DEVELOPMENT GOALS (SDGs)

8. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
The United Nations Framework Convention on Climate
Change (UNFCCC)
 signed by 165 countries and 197 Parties, entered into
force on 21 March 1994 and is the framework treaty for
addressing climate change.
 The UNFCCC states that GHG emissions ought to be
stabilized “at a level that would prevent dangerous
anthropogenic interference with the climate system…
such a level should be achieved within a time-frame
sufficient to allow ecosystems to adapt naturally to
climate change, to ensure that food production is not
threatened, and to enable economic development to
proceed in a sustainable manner”(Article 2)

9. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
“THE AGRICULTURE SECTORS IN THE INTENDED NATIONALLY
DETERMINED CONTRIBUTIONS: ANALYSIS” (FAO, 2016):
- agriculture sectors feature prominently both in the INDCs and the NDCs:
98 percent of countries (131 out of 134) that include priority areas for
adaptation and/or adaptation actions mention the agriculture sectors,
including 93 percent of developing countries.
- of these 131 countries, 55 countries refer to the importance of upscaling
education, research and capacity building for achieving their contributions.
- agriculture and land use, land-use change and forestry are considered by 89
percent of countries (168 out of 189) when describing their mitigation
contributions, including 86 percent of developing countries.
- a total of 116 countries refer to the agriculture sectors with regard to both
adaptation and mitigation. This is indicative of the potential to leverage
adaptation-mitigation synergies.

10. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
Uneven distribution and impacts
Impact on food systems’ ability to provide adequate nutritious
food  increased vulnerability and reduced capacity to cope
with climate change
CLIMATE CHANGE

11. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
FLW in the context of sustainable food systems (July – October 2014)
FLW CAUSES
 consequences of how food systems function → technical, cultural, economic
→ require an integrated & interrelated perspective → feasible and sustainable
solutions → prioritize actions
FLW SYSTEMIC RECOMMENDATIONS
 improve agricultural and food systems efficiency and sustainability →
improved food security and nutrition
 Four parallel and inclusive supportive tracks:
1. Improve data collection and knowledge sharing on FLW
2. Develop effective strategies to reduce FLW, at the appropriate levels
3. Take effective steps to reduce FLW
4. Improve coordination of policies and strategies in order to reduce FLW

12. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
Safe and nutritious food available and accessible
for direct human nutrition
Food loss and waste prevention and reduction
at source
Recovery and redistribution of safe
and nutritious
food for human consumption
Feed
Context dependent:
Compost or energy
recovery, other
industrial uses
Disposal Least preferred
Most preferred
adapted from CFS 41 by Bucatariu, C., 2016
Food-use-not-loss-or–waste hierarchy

13. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
All FAO Regional Offices in coordination and collaboration with FAO HQ
 Regional Conferences, Expert consultations, Workshops, TCPs, Case studies, Regional
networks
2013- on going: Near East and North Africa
 Regional Strategic Framework Reducing Food Losses and Waste in the Near East & North Africa
Region
2012- on going: Asia and the Pacific
 The Asia and the Pacific regional initiative is supporting the implementation of National Zero
Hunger Challenges
2012-on going: Africa
 Malabo Declaration; target to reduce by 50% the PHL by 2025
 Several countries are supported to identify causes and solutions in selected supply chains
2012-on going: Europe and Central Asia
 analysis the FLW causes and solution identification; 2014 studies; Regional Initiative
2012-on going: Latin America and the Caribbean
FAO Conference; 3rd Regional Dialogue, CELAC, Regional Alliance for Reducing Food Waste a
nd Loss

14. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
POTENTIAL SOCIO-ECONOMIC IMPACTS
OF FOOD LOSS AND WASTE
Inputs Production Harvest Processing Distribution
Consumer
level
Reduced food availability Food security and nutrition
Increased pressure on land for production
Increased waste management costs and impacts Landfill
Environmental
impacts
Socio-economic impacts
Pillars of sustainable
livelihoods
Direct impacts Scarcities
Air pollution Climate
change
Energy
Land occupation Climate
change
P-resources
Water use Water
pollution
Land
Biodiversity loss Ecosystem
services
Water
Deforestation Loss of wild landscapes (grasslands,
wetlands)
Increased public costs
Increase labour demand
Reduced nutrient availability
for human consumption
Food prices
Increase pesticide and nitrate exposure
Increased safety and displacement risks
Reduced access to ecosystem services
(regulating, provisioning and supporting)
Income
Food security and nutrition
Health and well-being
Reduced vulnerability
Sustainable use of natural resources
SOURCE: FAO. 2014. FOOD WASTAGE FOOTPRINT. FULL COST ACCOUNTING. ADAPTED

15. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
Regional to national example/s
European Union

16. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
Food Waste data estimates from FUSIONS FP7 project for the EU 28
 for 2012 and includes food waste according to FUSIONS’ definitional
framework.
 EU-28 produces about 100 Mtonnes of food waste every year
 About 45% of this is generated from households
 There is a moderately high uncertainty around the estimate; the
approximate 95% confidence interval is ± 23 million tonnes
 The Global Warming Potential (GWP) of current food waste for EU in
2011 is estimated to at least around 227 MT of CO2-Equivalents (Eq.).
This is 16% of the total GWP of food utilization in EU in 2011
 Recommendation: increase the number of EU member states that
measure food waste robustly
http://www.eu-fusions.org/index.php/publications
REGIONAL PROCESSES – EU

17. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
 Treaty of Lisbon: entered into force on 1 December 2009
 two main treaties (collectively, the “Treaties”) governing the EU legislative
process are: (A) the Treaty on the Functioning of the European Union
(“TFEU”); and (B) the Treaty on the European Union (“TEU”).
 The TEU introduced a new model for the European Community based
around three ‘pillars’, covering economic relations, a common foreign and
security policy, and justice and home affairs.
 EU institutions involved in the EU legislative process:
– the European Commission (the “Commission”);
– the Council of the European Union (the “Council”);
– the European Parliament.
 Subsidiarity is the principle that: “in areas which do not fall within its exclusive
competence, the Union [EU] shall act only if and in so far as the objectives of the
proposed action cannot be sufficiently achieved by the Member States, either at
central level or at regional and local level, but can rather, by reason of the scale or
effects of the proposed action, be better achieved at Union [EU] level.” (article 5 TEU).

18. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
European Union
 December 2015 the EC launched the Communication on Closing the loop - An EU action plan
for the Circular Economy prioritizing food waste action at the level of the EC and the Member
States (MS) of the EU - committed to SDG 12.3
 November 2016 the EC launched the EU Platform on FLW (EU PFLW)
 The EC has assigned to DG SANTE’ the lead in coordination with all other relevant
EC DGs
 Measuring
 The monitoring will be legally based on the Waste Framework Directive; refers to the already existing
reporting framework on waste generation.
 The data collection and reporting should be done for each of the 5 sectors of the food supply chain: 1)
in primary production, 2) in processing and manufacturing, 3) in retail and other distribution of
food, 4) in restaurants and food services and 5) in households.
 Food waste: EC did not provide a definition of food waste the position being that there is a
food definition (Regulation (Ec) No 178/2002 of the European Parliament and of the
Council of 28 January 2002) and the WFD provides a waste definition, therefore: “food
waste is understood as food which is discarded at each sector of the food supply chain,
rather than what is not consumed by humans”
 Food loss: included in discussions. To date the EC has not identified the legilaslation that
would directly address food loss.

19. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
EC Communication on Closing the loop - An EU action plan for the Circular Economy on
2 December 2015
The EU and Member States are committed to meeting the SDG 12.3.
To support achievement of SDG 12.3, the European Commission will:
(i) elaborate a common EU methodology to measure consistently and in co-
operation with Member States and stakeholders;
(ii) create a multi-stakeholder platform in order to help define measures needed,
facilitate inter-sector co-operation, and share best practice and results
achieved;
(iii) take measures to clarify EU legislation related to waste, food and feed and
facilitate recovery and redistribution of safe and nutritious food for human
consumption and the use of former foodstuffs and by-products from the food
chain for feed production, without compromising food and feed safety;
(iv) examine ways to improve the use of date marking by actors in the food chain
and its understanding by consumers, in particular "best before" labelling.
http://ec.europa.eu/priorities/jobs-growth-investment/circular-
economy/docs/communication-action-plan-for-circular-economy_en.pdf
REGIONAL PROCESSES – EU

20. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
Country Food waste
included in
national plans
Prevention
and reduction
target
(in force/not
in force)
Market-
based
instruments
(in force/not
in force)
Regulations
and
regulatory
instruments
(in force/not
in force)
Voluntary
agreements
(in force/not
in force)
Technical
reports and
research
(available)
National/ local
communication
campaigns
(implemented)
Projects
and other
measures
Austria x x x x x x
Denmark x x x x x x x
Finland x x x x x
France x x x x x x x x
Germany x x x x x x x
Greece x x x x x x x
Hungary x x x x x x
Ireland x x x x x x x
Italy x x x x x x x
The
Netherlands
x x x x x x x x
Sweden x x x x x
UK x x x x x x x x
Norway x x x x x x
Turkey x x x x x x x
Spain x x x x x x x x

21. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction

22. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
 Food waste is under shared jurisdiction by
multiple Directorate Generals of the EC, leading
from the Health and Food Safety (DG SANTE’)
 Reflects the national level multi-level
jurisdiction; i.e. Ministries of Agriculture,
Economic and social affairs, Health,
Environment, etc.
 Mix of policy and regulatory actions and
measures – public sector, private sector, civil
society both at EU and at national and local level

23. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
GLOBAL INITIATIVE ON FOOD LOSS AND WASTE
REDUCTION: www.fao.org/save-food
COMMUNITY OF PRACTICE ON FOOD LOSS REDUCTION:
www.fao.org/food-loss-reduction
TECHNICAL PLATFORM ON THE MEASUREMENT AND
REDUCTION OF FOOD LOSS AND WASTE
www.fao.org/platform-food-loss-waste
INFORMATION ON POST HARVEST OPERATIONS
http://www.fao.org/in-action/inpho/home/en/

24. SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
CONTACT: SAVE-FOOD@FAO.ORG
Camelia Bucatariu,
Technical Officer (Food Waste), Nutrition and Food
Systems Division, Economic and Social Department
Rosa S. Rolle, Ph.D.
Senior Food Systems Officer and Team Leader, Agro-
Food Industries Group, Nutrition and Food Systems
Division, Economic and Social Development Department