The best one Food wasate management.pptx

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1. FOOD WASTE MANAGEMENT

2. WHAT YOU WILL LEARN What is food waste management? Food loss Vs Food Waste Global statistics Causes & Effects Efforts to reduce FWL Products from food waste Organizations Learning Outcome

3. Throwing away food is like stealing from the table of those who are poor and hungry.

4. What is food waste? Food waste can be defined as ‘ any potential source of food that has knowingly been discarded or destroyed,’ e.g., food discarded in factories, food not sold in shops or restaurants, kitchen scraps, and plate waste. FOOD LOSS VS FOOD WASTE

5. FOOD LOSS The decrease in quantity or quality of food. Production and distribution segments of the food supply chain FOOD WASTE a component of food loss) is any removal of food which has spoiled or expired, mainly caused by economic behaviour, poor stock management or neglect. UN' s Save Food initiative, the FAO, UNEP, and stakeholders

6. CLASSIFICATION OF FOOD WASTE

7. FWL of 1.3bn tonnes - enough to feed 3 billion people. US$ 680 bn in industrialized countries & US$ 310 bn in developing countries Industrialized and developing countries – respectively 670 and 630 million tonnes. Fruits and vegetables, plus roots and tubers have the highest wastage rates 88 million tonnes of food - wasted annually in the EU estimated at 143 billion Euros. FOOD WASTE FACTS

8. By 2050 the world population will reach 9 billion. Europe could feed 200 million people. Latin America could feed 300 million people. Africa could feed 300 million people. 1/4th of the food currently lost or wasted globally saved - enough to feed 870 mn hungry people in the world. Food waste facts

9. Source : FAO Food waste facts

10. Every year, consumers in rich countries waste (222 mt) as the entire net food production of sub- Saharan Africa (230 mt). In Sub-Saharan Africa, the post harvest food losses are estimated to worth of US$ 4 billion per year – or enough to feed at least 48 million people. Food losses during harvest and in storage - lost income for small farmers & higher prices for poor consumers. Equivalent to more than half of the world’s annual cereals crop (2,3 bt in 2009/2010). Food waste facts

11. Per capita waste by consumers : 95- 115 kg a year in Europe and North America, In sub- Saharan Africa, south and south- eastern Asia,it is 6- 11 kg a year. Major squandering of resources, including water, land, energy, labour and capital , global warming and climate change. In developing countries 40% post- harvest and processing industrialized countries >40% of losses - retail and consumer levels. At retail level - quality standards that over-emphasize appearance. Food waste facts

12. Food waste facts In developing countries - early stages of the food value chain In medium- and high- income countries - later stages in the supply chain. SDG of UN - sept 2015, 12.3: By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post- harvest losses

13. The EU and Member States are committed to meeting the UN(SDG), adopted in September 20 2 5 In September, 20 1 5, in alignment with UN SDG 12.3, the USDA and EPA announced the first ever domestic goal to reduce USA’s food loss and waste by half by the year 2030. Food waste facts Sources: FAO, European Commission, EU FUSIONS, USDA , United States EPA , World Resources Institute, The Danish (EPA)

14. Major causes of FLW - developed countries EXCESS Producing larger quantities of food than is needed FAIRNESS The cost of discarding products is cheaper than using or re- using CONSUMER STANDARDS High consumer ‘appearance quality standards’ CARE Supermarkets carry large quantities and varieties of products

15. Major causes of FLW - developing countries INFRASTRUCTURE poor storage facilities, including cold storage, and lack of infrastructure POOR HANDLING loss of quality, nutritional value and profit. PROCESSING Not enough processing facilities MARKETING Insufficient market facilities that provide acceptable storage and retail conditions.

16. ECONOMIC,ENVIRONMENTAL,SOCIAL Consequences of food loss and waste on sustainable food systems

17. FOOD LOSS AND WASTE ALONG THE SUPPLY CHAIN

18. ECONOMIC CONSEQUENCES

19. ENVIRONMENTAL CONSEQUENCES NUTRITIONAL CONSEQUENCES

20. THE WATER WE CAN'T SEE!

21. THE WATER WE CAN'T SEE!

22. THE HIDDEN RESOURCES A total of 1.4 bn ha of land was needed to grow the amount of food that is annually wasted, an area three times the size of the European Union! 750 billion – 1 trillion dollars are thrown away each year But if we count the value of the environment that has been destroyed to make the food we throw away, then we can add an additional 700 billion dollars to the bill.