Developing a Global Food Loss and Waste Measurement Protocol

One out of every four food calories intended for people is not ultimately consumed. The Protocol seeks to address the challenges of measuring food loss and waste. Find out more at http://www.wri.org/our-work/project/global-food-loss-and-waste-measurement-protocol

1. Developing a Global Food Loss and Waste Measurement Protocol October 2013 Craig Hanson, Steward, World Resources Report Photo: WRAP

2. www.worldresourcesreport.org

3. 32% 24% of global food supply by energy content (calories) of global food supply by weight Source : WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO. Food loss and waste represent huge amounts of the global food supply

4. Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO. During or immediately after harvesting on the farm After produce leaves the farm for handling, storage, and transport During industrial or domestic processing and/or packaging During distribution to markets, including losses at wholesale and retail markets Losses in the home or business of the consumer, including restaurants and caterers Food is lost or wasted along the entire value chain

5. Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO. Food loss is more prevalent in developing countries while food waste is more prevalent in developed countries 100% = 1.5 quadrillion kcal

6. Source: WRI analysis based on FAO. 2011. Global food losses and food waste—extent, causes and prevention. Rome: UN FAO. As regions get richer, waste becomes more prevalent than loss (Percent of kcal lost and wasted) Note: Number may not sum to 100 due to rounding.

7. Recommendation 1: Develop a global “food loss and waste protocol”

8. Definitions Data Diverse methods Challenges 3D

9. What definitions Scope Unit(s) D ata and methods How to evaluate trade-offs How accurate Reportin g G lobal food loss and waste protocol

10. Benefits of a global protocol What it answers What it enables How much is being lost and wasted? Quantifies to understand impact Helps set baselines, set targets, measure performance, report, and benchmark Where is it happening? Identifies where occurring and who to engage Helps with reduction strategies What methods should be used? Provides confidence and consistency Prevents “reinventing the wheel” Accelerates transfer of best practice

11. A precedent

12. Some guiding principles Use multi-stakeholder process Build on existing initiatives Keep scope broad M eet user needs Avoid letting the “perfect become enemy of the good” Seek continuous improvement

13. Photo source : Marisa McClellan. Food Loss and Waste Protocol www.wri.org/food/protocol