Food L Loss a and Waste Study conducted for the CCA AGM Event for - PowerPoint PPT Presentation

Food L Loss a and Waste Study conducted for the CCA AGM Event for Perishables Luxembourg, 19 th June Philippe Schuler

https://www.youtube.com/watch?v=qeuaa1pMRNk&t=1s

Conten tent 1 The The Prob Problem em of of Food Food Loss Loss and W and Waste aste 2 The Col The Cold Chai d Chain Unfol Unfolded 3 The Sol The Soluti ution

1 THE PROBLEM OF THE PROBLEM OF FOOD FOOD LOSS LOSS AND AND WASTE WASTE

FOO FOOD WA WAST STE FOO FOOD LOS LOSS &

food produced ood produced in n the w he worl orld, d, int ntended f ended for or human consumpt human consumption, n, i is s lost ost or or wast asted ed from rom farm t arm to f o fork ork … equa equating t to 1 o 1.3 3 bi billion met etri ric tons ons Every ye ery year! r!

The worl The world ’ s great s greatest st inef neffici ciency ency … Peop People Pl Plane anet Pock Pocket

Our Pl ur Planet anet Emissi Emi ssions Water Wat er 8% 8% 13 1300 of annual GHG emissions – 3.3 billion metric tons of CO 2 – gallons are eaten every day in food of a healthy stem from FLW diet 30% 0% 250 25 cubic kilometers of water is wasted due to FLW - increase in GHG emissions if today ’ s food system remains three times the volume of Lake Geneva and global agriculture is forecasted to increase by 70% to satisfy growing populations 70% 0% of global water withdrawals comes from 3rd 3rd largest emitter of annual GHG agriculture emissions

Our Peopl ur People 1.2 1.2 b bill llion 800 mill 00 million overf overfed ed under-nou under nouri rished hed Currently, w Curr we e prod produce enoug enough food food for 1 for 10 bi billion on people – ev peop every eryone toda today and and thos those expe expected i in n 20 2050 … to o sust sustain curren current grow growth

Our Pock ur Pocket All t the r e reso sour urce ces n s need eded ed f for f food t od that at end ends up di up discarded dow down t the l he line … Cost osts of s of FLW FLW are are of often underval en undervalued ued, underrep underrepor orted and d and hi hidden dden from rom the he true rue impact pact on on the he bot bottom om l line ne

$2. $2.6 trillion 6 trillion Annual human costs - economic, social, and environmental - associated with FLW, roughly the GDP of France (FAO, 2014)

2 THE THE COLD CHAIN COLD CHAIN UNFOLD FOLDED ED

Curre rent T nt Trend ends Rapid urban Rapi d urbanization Grow rowing ng mi middl ddle cl class ass Changi hanging di g diet ets Govern overnmen ental Suppo Support Mul ultina national al ret retai ail chai chains ns Int Intern ernationa nal Trade Trade

Clea ear nee need f for col or cold cha chains 40% 40% of food produced in the world currently requires refrigeration via cold chains 20 20% of global food loss and waste is caused by an incomplete, fragmented cold chain 360 360 million tons of perishable foods are lost through insufficient use of refrigeration

What are hat are curr curren ent best pract best practices and and chal challen enges?

Farm to fork analysis of the Formo Formosa Papaya Papaya from Brazil to Europe

The The Pap Papaya  Highly time and temperature sensitive  Susceptible to fungal infections and abrasion injury  Impact on appearance, texture, flavor and nutritional value Temper Temperatur ure Mat atur urity Oxy xygen gen Carbon arbon di dioxi oxide Atmos mosphe heric press pressur ure Rel Relat ative humi e humidi dity

CURRENT B BEST P PRACTICES

CHALLENGES ”…disconnected and fragmented chain” TRANSPARENCY VARIETY TRACEABILITY ACCOUNTABILITY

TEM TEMPERA PERATU TURE EXC RE EXCURSI URSIONS Keeping in mind that ideal temperature is 10-15 º C 25. 5. 4 4 º C 13. 3. 4 4 º C 9. 9. 4 4 º C

Inappr ppropri opriat ate e infrast rastruct ructure ure Technol hnologi ogical cal Various s ous stan andards dards discre crepanci pancies es CAUSES USES No s synchroni hronize zed d Lack Lack of of trai raining inform ormat ation c on chann nnel el Lack/part partial al temperat perature m ure monitori oring ng

Spoilage Spoi age Brui Bruisi sing ng Dri Drivers vers Cosmet osmetic c Unabl Unable to e to reach reach

3 THE S SOL OLUTION THE SOLUTION THE SOLUTION

My Recom Recommend endat ation on: The The Perish Perishable Foo able Food d Stand Standard ard

Faci cili liti ties es Capa apaci city Equipm pment ent Pow Power er Supp Supply Monitori oring ng

Trai aini ning ng CAPACITY BUILDING Com ompet peten enci cies and s and sk skills Techni Technical al expert expertise Technol Technologi ogical al k know now-how how

Inform ormati ation on Inf Inform ormat ation on Exchange: Exchange: Accessible and Available Data Inf Inform ormat ation on Devi Devices: ces: Optimized and Compatible

Standa andards rds Encom Encompass or pass or ev even supersede en supersede those i those in pl n place ace today today: EU M Market eting S ng Standards ndards & Code Codex Alimentari entarius us (Quality and Product Specifications) Perishabl shable Cargo Cargo Regul ulati ations ons (Temperature and Handling Requirements) GDP DP (Processes, Facilities and Procedures)

HOW? W?

MY S SUGGESTION PILOT PROJECT: One Prod One Product, One One Corri ridor dor Collaboration Monitoring Improvement

SYSTE SYSTEMIC A C APPROA PPROACH CH

SAFE SA FETY 3 GOALS INTEGRITY TEGRITY QUALITY LITY SAFETY FETY QUAL ALITY INTEG EGRI RITY TY

EFFIC EFFICIENC IENCY

THAN THANK YOU! K YOU! Questions?