Yovanof sustainabillity food_industry_print64_150312

©2015G.S.Yovanof,“CorporateSustainabilityStrategy”
Closing the Loop
in the Food Industry
Best Practices
Gregory S. Yovanof, PhD
Athens Information Technology
email: yovanof@gmail.com
_
3/15/2015 12:47:47 PM DEREE – The American College of Greece , Sustainability Week, March 9-13, 2015

Agenda
The Global Food System
Sustainable Agriculture
Best Practice Cases
Food Production
Processing, Distribution
Consumption & Waste Management
Conclusion
2

The Food System
4
Food systems comprise all
aspects of:
Food production (the way the
food is grown or raised; the way
the food is harvested or
slaughtered);
and the way the food is
processed, packaged, or
otherwise prepared for
consumer purchase; and,
food distribution (where and
how the food is sold to
consumers and how the food is
transported); and
Consumption & Waste
management
Hanson, J.D., Hendrickson, J., & Archer, D. (2008).
Challenges for maintaining sustainable agricultural systems in
the United States. Renewable Agriculture and Food Systems,
23, 325–334.
http://www.sustainabletable.org/254/local-regional-food-systems

Broken (?) Food System
7

Broken (?) Food System
9
Every night 1 in 7
people go to bed
hungry
By investing in small-
scale farming, Brazil
reduced the # of
people living in
poverty by 20M
between 2003-9
The average price
of staple foods
could more than
double by 2030

How Many People Can We
Feed?
Projected Global Population =
10 Billion in 2050.
N. American diet of 800 Kg
grain/person/year - 2.5
billion people
Italian diet of 400 Kg
grain/person/year - 5 billion
people
Indian diet of 200 Kg
grain/person/year - 10
billion people
11
(A decrease of 0.5 births per family in
developing countries can reduce the peak
global population to
7 billion.)
2ND Annual Locavore Challenge, UPEI School of Business, Executive MBA Program, February 6, 2010 ‘A Bioregional Approach to a Local (Food) Economy’”.

Toward Sustainable Agricultural
Systems in the 21st Century
Ron Rossman, “Sustainable Agriculture”, 2010

Global Agriculture –
Drivers and constraints
Biggest driver : Industrialization of Agriculture
over the last 40 years

Food System
46

Decreased diversity and crop
rotations

What kind of food system do we
have today?
60% of the food comes
from only 2% of the
farms
Only a handful of
corporations control the
input, processing, and
marketing of most of
what we eat
The producer’s share is
down to 19 cents of the
food dollar

Who will feed the World?

What is Agricultural Sustainability?
Farming that makes
best use of nature’s
goods and services
while not damaging
the environment
54
Hans R. Herren, “Millenium Institute, “Agricultural
Sustainability Indicators: a Global and Developi9ng Country
Perspectives – Why and Why Not?”, Infasa, 2006

SUSTAINABLE
AGRICULTURE
INITIATIVES
65

Food Declaration (USA)
The Declaration for Healthy
Food and Agriculture (also
known as the Food Declaration)
is a petition, endorsed by 200
national leaders of the
sustainable food movement,
outlining 12 principles that these
leaders believe should frame a
healthy food and agriculture policy.
 Initiated by Roots of Change (a San
Francisco based non-profit
organization).
 It was launched at the 2008 Slow
Food Nation event at San Francisco
City Hall.
69http://www.rootsofchange.org/projects/food-declaration/

World Summit on Food Security
(Rome, 16-18 Nov. 2009)
Declaration of the World
Summit on Food
Security: We, the Heads
of State and Government,
or our Representatives
and the Representative of
the European Community
have assembled in Rome
at the World Summit on
Food Security to take
urgent action to eradicate
hunger from the world.
71http://www.fao.org/fileadmin/templates/wsfs/Summit/Docs/Final_Declaration/WSFS09_Declaration.pdf
10 Things You Need To Know About Hunger, World Food Programme 2013.

Actions towards a Sustainable
European food chain
On the basis of the Foresight (2011)
and FAO (2012) reports , we define
the sustainability of food systems as
“The continuous engagement of food
chain stakeholders to achieve “low
environmental impacts while
contributing to food and nutrition
security and to healthy life for
present and future generations”.
 These systems should be “protective and
respectful of biodiversity and
ecosystems, culturally acceptable,
accessible, economically fair and
affordable; nutritionally adequate, safe
and healthy; while optimizing natural and
human resources”.
FoodDrinkEurope
represents Europe’s food
and drink industry, Europe’s
largest manufacturing sector
in terms of turnover,
employment and value
added.
http://www.fooddrinkeurope.eu/
www.supplychaininitiative.eu
72http://www.fooddrinkeurope.eu/S=0/publication/the-supply-chain-initiative-1st-annual-report/

NEW TECHNOLOGIES
IN AGRICULTURE
.
76

Precision Agriculture (PA)
Implementing Precision
Agriculture (PA)
technologies within the
context of 4R Nutrient
Stewardship is an efficient
and effective way to help
meet the environmental,
economic and social goals
of sustainable agricultural
systems.
77
4R Nutrient Stewardship —The
fundamental practices of applying
the right nutrient source at the
right rate, at the right time, and in
the right place.

ICT and Precision Agriculture
Developments in The Netherlands
Round Table ICT and Precision Farming, Turin,
Italy, 24 June 2013
 Sjaak Wolfert, LEI Wageningen UR & Peter Paree, ZLTO

Coherence: management cycle

Agricultural Robotics
Agricultural robotics is the
use of automation in bio
systems such as agriculture,
forestry, and fisheries. It is
replacing the conventional
techniques to perform the
same tasks, with efficiency.
Applying automation to
agriculture has helped create
several advancements to the
industry while helping farmers
save money and time.
87
MF- Scamp robots
for scouting,
weeding and
harvesting
“Agricultural Robots”, by Hamayal Wajid, Lodhi
Aleena, Ahmed Khan, & Maria Aziz

SmartAgriFood EU Project:
3 use case domains – 6 pilots
Vegetable
Production
(greenhouse)
Arable
Farming
(spraying)
Flowers &
Plants
Supply Chain
Fruits & Vegs
Supply Chain
Meat
Transparency
Tailored Shopping
Experience

COMPASS: EU Funded Baltic Project –
Nutrient Management Technologies
EU-funded project Baltic
COMPASS aims to find ways
how the agricultural sector in
the Baltic Sea Region can
produce the daily food
required by the region's 90
million inhabitants and at the
same time preserve the Baltic
Sea.
 An exhibition of the project,
can be seen at Agro
Business Park, which deals
with technologies with
benefits for both
environmentalists and
farmers.
Agro Business Park – is Denmark’s only science
park specializing in knowledge based innovation and
entrepreneurship within agriculture, bioenergy,
environmental technologies and food processing.
Agro Business Park provides incubator facilities for
knowledge based start up businesses in the agro-
science sectors. http://www.agropark.dk/
92http://www.balticcompass.org/_blog/Latest_News/post/Win-win_technologies_for_nutrient_management_/
http://agro-technology-atlas.eu/

The Case of Israeli Agriculture
Israel is a major exporter of
fresh produce and a world-leader
in agricultural technologies
despite the fact that the
geography of Israel is not
naturally conducive to agriculture.
More than half of the land area is
desert, and the climate and lack
of water resources do not favor
farming. Only 20% of the land
area is naturally arable.
 Today agriculture represents 2.5% of
total GDP and 3.6% of exports.
 While agricultural workers make up
only 3.7% of the work force, Israel
produces 95% of its own food
requirements
95
www.agro-tour.co.ii
Agro-tourism, Fish-Farming
Eco-Greenhouse,
Algae production
Hydroponic Agriculture
Ein Yahav: past and present

When the
Indians
came upon
a new land
and didn’t
know what
to eat,
asked
Mother
Earth for
guidance!
106

Biomimicry
Innovation Inspired by Nature

Biomimicry on Farming
Polycultures replacing Monocultures
Since 1976, The Land Institute
(TLI) has been using nature as a
model for the sustainable production
of food.
“This means perennial grains
grown in mixtures, thus creating
ecosystems that reflect the
resilience and productivity of
prairies.”
 This promises an end to soil erosion,
weaning from chemical inputs, restoration
of soil health, curtailing of carbon
emissions and greater food security”
 Impacts: Soil health and fertility, water
efficiency, energy efficiency, pest
management.
http://www.landinstitute.org/
112

Food Forest Design
The Permaculture Research Institute: “Why
Food Forest?”
 http://permaculturenews.org/2011/10/21/why-food-forests/
Forests are life!
Forests are home to approximately 50-90%
of all the world’s terrestrial (land-living)
biodiversity — including the pollinators
and wild relatives of many agricultural crops
(Source: WWF Living Planet Report 2010)
Tropical forests alone are estimated to
contain between 10-50 million species -
over 50% of species on the planet.
Rainforests cover 2% of the Earth’s
surface and 6% of its land mass, yet they
are home to over half of the world’s plant
and animal species.
Now, imagine if everything in this lush,
abundant, spectacular forest was edible!
114
Robert Hart, forest
gardening pioneer

URBAN Farming
Urban agriculture is the
practice of cultivating,
processing, and
distributing food in or
around a village, town,
or city.
 Urban agriculture can also
involve animal
husbandry, aquaculture,
agroforestry, Urban
beekeeping,
and horticulture.
Community wastes were used in
ancient Egypt to feed urban farming.
In Machu Picchu water was conserved
and reused as part of the stepped
architecture of the city, and vegetable
beds were designed to gather sun in
order to prolong the growing season.
In 2010, New York City saw the building and
opening of the world's largest privately owned
and operated rooftop farm, followed by an
even larger location in 2012. Both were a
result of municipal programs such as The
Green Roof Tax Abatement Program and
Green Infrastructure Grant Program.
117http://en.wikipedia.org/wiki/Urban_agriculture An urban farm in Chicago

Urban Farming is a chain
of industries that produce,
process and sell food and
energy to meet the
consumer needs of the city.
(FAO)
Urban Farming also
contributes to saving the
environment with waste
management and creates a
cleaner city with the
implementation of 3R
(reuse, reduce, recycle)
for the management of
municipal solid waste
(MSW).
WHAT IS
URBAN
FARMING
?
What Is URBAN Farming?

FOOD AND AGRICULTURE ORGANIZATION
(FAO) OF THE UNITED NATIONS - Rome, 2014
FAO report (Rome,
2014), “Growing
Greener Cities in Latin
America & the
Caribbean”.
 An FAO report on urban
and peri-urban agriculture
in the region
123
HAVANA, Cuba
Mexico City, Mexico
Cities of despair - or opportunity?
Challenge: to steer urbanization from its current,
unsustainable path and towards greener cities that offer
choice, opportunity and hope

Urban Farm Cooperative In New
Orleans (1/2)
Viet Village Urban Farm is a
28-acres urban farming project
located in New Orleans East, an
area hard hit by Hurricane
Katrina.
The farm is a combination of
small-plot gardening for family
consumption, larger
commercial plots focused on
providing food for local
restaurants and grocery stores
in New Orleans, and a
livestock area for raising
chickens and goats in the
traditional Vietnamese way.
124VEGGI Farmers’ Cooperative’s http://www.veggifarmcoop.com/

Urban Farm Cooperative In New
Orleans (2/2)
ENVIRONMENTAL BENEFITS
Circulates Water
Cleans Water
Conserves Water
Creates Urban Farm
Ecologically Manages
Stormwater
Reduces Urban Heat
Removes Toxic Chemicals
Restores Soils
Sequesters Carbon
Solar Powered
125VEGGI Farmers’ Cooperative’s http://www.veggifarmcoop.com/

Designs by Blacke Kurasek & Oliver Foster, http://www.verticalfarm.com/
Urban Vertical Agroecology
Greg Pillar, “Everybody Eats: The Sustainability and Future of Our Global Food System”, Queens Univ. of Charlotte, Aug. 2011

Role of Family Farming in Food
Security & Sustainable Development
The United Nations
declared 2014 the Int’l Year
of Family Farming.
 This provides an occasion to
highlight the role that family
farmers – a sector that
includes small and medium-
scale farmers, indigenous
peoples, traditional
communities, fishers,
pastoralists, forest dwellers,
food gatherers and many
others – play in food security
and sustainable
development.
132http://www.globalagriculture.org/fileadmin/files/weltagrarbericht/GlobalAgriculture/SmallholdersFeedingtheworld.pdf

Small-scale Aquaponic Food
Production
Aquaponics is a technique that
has its place within the wider
context of sustainable intensive
agriculture, especially in family-
scale applications.
It offers supportive and
collaborative methods of
vegetable and fish production
and can grow substantial
amounts of food in locations and
situations where soil-based
agriculture is difficult or
impossible.
 Aquaponics is most appropriate
where land is expensive, water is
scarce, and soil is poor.
133
Food &
Agriculture
Organization
(FAO) of the
United Nations:
“Small-scale
aquaponic food
production –
Integrated fish
and plant
farming”, 2014

SUSTAINABLE MODELS IN
FOOD PROCESSING,
PACKAGING & DISTRIBUTION
.
136

Eco-Friendly Food Packaging
Oil-free bioplastic packaging:
Mushroom® Packaging Ecovative’s
award-winning Mushroom
Packaging is a home-compostable
packaging solution based on
mycelium, a living organism. The
material is a high-performance,
environmentally responsible
alternative to traditional plastic foam
packaging, insulation, and other
synthetic materials.
Ecovative’s products follow nature’s broad design principles, requiring low-
energy manufacturing, utilizing agricultural waste and benign chemistry, and
breaking down completely in the environment, releasing their nutrients for re-use.
http://www.ecovativedesign.com/ 137

The invention of edible food packaging will transform how
we eat and cut down the amount of plastic we throw away
139http://www.treehugger.com/green-food/edible-waste-free-food-packaging-does-exist-do-people-really-want-it.html
Edible Packaging
Food wrapped in food

Edible Coffee Cups by KFC
in the UK (March, 2015)
Now you can drink your coffee
and eat it, too.
 KFC is launching a cool new way to get
your morning joe with the release of
edible coffee cups in the U.K.
The mini, cookie-lined wafer
cups aren’t just cute—they’re also
laced with “mood enhancing
scents meant to evoke memories
of summer holidays and warm
weather,” reports NY Daily News.
 The feel good scents include coconut
sunscreen, freshly cut grass and
wild flowers.
141http://www.foxnews.com/leisure/2015/02/27/kfc-unveils-edible-coffee-cups-in-uk/ Published, Feb. 27, 2015

Indoor Farming
The worlds Largest Indoor farm in Japan
The worlds Largest Indoor farm
produces 10,000 heads of
Lettuce in Japan
A former Sony Corporation
semiconductor factory in Japan
has been converted into the
world’s largest indoor farm.
Japanese plant physiologist
Shigeharu Shimamura, CEO of
Mirai Co., partnered with GE
Japan to make his dream of a
water, space and energy
efficient indoor farming system a
reality.
The one year old plant (as
of July, 2014) is already
shipping out 10,000 heads
of lettuce per day.
142http://inhabitat.com/the-worlds-largest-indoor-farm-produces-10000-heads-of-lettuce-a-day-in-japan/

London Underground Bomb
Shelter - ZeroCarbonFood
143

Supermarket with Rooftop Greenhouse
to Sell Super-Local Foods
The new farm (opened in NYC,
in fall 2014) is USA's, if not the
world's, first greenhouse
integrated into a supermarket.
Located in the Gowanus
neighborhood of Brooklyn.
It's claimed that the irrigation
methods will use a twentieth of
the water of conventional
farming methods.
The greenhouse is designed,
built and operated by Gotham
Greens with Whole Foods
running the store beneath
Gotham Greens' first rooftop
farm (Photo: Gotham Greens)
145

“Zero-waste” Supermarket
An experiment in eco-conscious consumption
Original Unverpackt (“Original
Unpackaged”), which opened in
Berlin, in Sep. 2014, is Germany’s
first package-free supermarket. It
offers all its 350-some products —
including fruits, vegetables, dry
grains and pourable liquids like
yogurt, lotion and shampoo —
dispensed into refillable
containers. (Some liquids come in
bottles with deposits on them, which
is already standard in Germany).
The shop, backed by crowdfunding,
is a creative experiment in eco-
conscious shopping.
147

FOOD CONSUMPTION
.
148

Local Food Movement
To resolve some of problems of the
global food system, the local food
movement has pushed for
community-supported agriculture
(CSA) programs and farmers
markets, which offer fresher, more
nutritious alternatives to industrialized
produce.
 Both have grown quickly: the number of
farmers markets in the United States exploded
from 1,755 in 1994 to more than 8,000 in 2014,
while the number of community-supported
agriculture organizations increased from 400 in
2001 to more than 1,400 in 2005, according to
the United States Department of Agriculture
Marketing Service . 149

Local Food Movement
151

Localvore Food Movement
“Eat Your ZipCode”
The Marylebone’s
Farmer’s Market in the UK
152

“Our Table Cooperative”
Oregon Super-Cooperative Takes Aim
at the Corporate Food System
 This co-op south of Portland wants to
strengthen the local food system by
helping local farmers cooperate instead
of compete with one another.
In Our Table’s cooperative, people in
different parts of the food world work
together, negotiate with each other, and
share decision-making—all with the
intention of creating a fairer and
healthier system. 153http://www.yesmagazine.org/new-economy/local-food-with-big-twist-our-table-sherwood CSA: Community-Supported-Agriculture

Fighting Food Poverty With
“Social Eating” in Nottingham
There’s 400,000 tonnes of surplus
supermarket food in the UK each year.
FareShare is an organization that
relieves supermarkets of surplus
food (food that’s in date and good to
eat, but won’t be sold due to reasons
like over-ordering or incorrect labelling)
and redistributes it to charities and
community projects
Marsha Smith’s SuperKitchen is a
“social eating service” that offers a
home-cooked meal made from surplus
and locally grown ingredients, to be
eaten “like a family” for just £2-3 per
head.
In 8 months since April 2014,
Super Kitchens across
Nottinghamshire have dished
out 18,500 meals and have
saved over six tonnes of
perfectly edible food from
landfill.
154http://www.100resilientcities.org/blog/entry/fighting-food-poverty-with-social-eating#/-_/

Training for Sustainable
Cooking
The aim of the project is to
develop an eLearning training
curriculum offering
qualifications in sustainability
for professional cooks and
managers in the catering and
gastronomy sectors. The on-
line course “SusCooks” will be
developed in English
155http://www.suscooks.eu/project-description

Upcycling Food
Upcycling:
creatively adding
value to waste so
that as a whole
(and without being
broken down) it can
be converted into
another product.
156http://www.lexiconofsustainability.com/farming-and-sustainability
Back to the Roots Warehouse, Oakland, CA

‘Upcycling’ Food in Austria
Austria’s First
Sustainable CATERING
Company
Enter iss mich! (‘eat
me!’), the brainchild of
waste-diving TV chef
Tobias Judmaier.
Tobias is the chef on
wastecooking, an online
cooking show that prepares
meals from food rescued from
the bin, and he launched a free
supermarket in Vienna to
show how much perfectly good
food is wasted because it
doesn’t meet the aesthetic
standards and expectations of
supermarkets and consumers.159
www.issmich.at

Ethical Eating
“Ethical Eating: A
Complete Guide to
Sustainable
Food”, Edited by Guy
Caswell, Malcolm
Coxall, Cornelio
Books, Feb 20, 2014
161
www.ethicalfoods.com

FOOD WASTE MANAGEMENT
.
164

UN-FAO: Food Waste Footprint
UN report: one-third of
world’s food wasted annually,
at great economic,
environmental cost
Food waste harms climate,
water, land and biodiversity.
 “We simply cannot allow one-
third of all the food we produce
to go to waste or be lost
because of inappropriate
practices, when 870 million
people go hungry every day.”
- Director-General of the Food
and Agriculture Organization
(FAO) José Graziano da Silva.
165http://www.fao.org/docrep/018/i3347e/i3347e.pdf

EU Food Waste Management
Preventing food wastage in
the food and drink sector
 Europe’s food and drink
manufacturers take action to
prevent food wastage
 www.fooddrinkeurope.eu
166

Minimizing Food Waste
“The 256 food banks in 22
countries which form the
European Food Bank
Federation (FEBA) collect
daily large surplus food from
various sources including
multinational food companies
and food retailers and
redistribute it to 32,000 partner
organisations which support
deprived people.
 …We welcome the opportunity to
cooperate with more
FoodDrinkEurope members in
future in favour of the most
vulnerable people across Europe”.
Isabel Jonet, President of FEBA
169http://www.fooddrinkeurope.eu/uploads/publications_documents/Preventing_food_wastage_in_the_food_and_drink_sector.pdf

Sustainability
in the Food Industry
World's First
Supermarket
Completely Powered
by Food Waste Rises
in the UK
 by Colin Payne, 07/27/14
inhabitat.com *
A Saintbury’s store in
West Midlands, U.K.
became the first in the
country to be totally
powered by leftovers.
The Saintbury’s store is set to leave
the UK national power grid in favor of
food power created through the
anaerobic digestion of food scraps –
via a partnership with waste recycling
company Biffa.
172
* Inhabitant.com (July, 27, 2014): World's First Supermarket Completely Powered by Food Waste
Rises in the UK | Inhabitat - Sustainable Design Innovation, Eco Architecture, Green Building

Banning food waste: companies in
Massachusetts get ready to compost
Massachusetts
recently enacted the
most aggressive
mandatory
composting
program in history, to
affect supermarkets,
colleges, nursing
homes, and prisons.
(September 9, 2014)
In the United States, 40%
of food goes to waste.
Photograph: Murdo MacLeod
173http://www.theguardian.com/sustainable-business/2014/sep/09/food-waste-ban-massachusetts-compost-landfill-food-banks

Conclusion
Feeding the world’s increasing population is a
challenging task
New technologies enable sustainable solutions in
Agricultural Systems
Small-scale Family farming and Urban Farming
have emerged as viable complementary systems
to Industrial Agriculture
Several worldwide initiatives help close the loop in
the Food Industry
174

Sustainable Waste Management @
DEREE, May 18-22, 2015
175

Thank you!
Gregory S. Yovanof, Ph.D.
Blue-Dot Business Partners Inc.
e-mail: gregory.yovanof@gmail.com
Twitter, Skype ID: yovanof
Wrap-up & Dialogue

Yovanof sustainabillity food_industry_print64_150312

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