Food Waste Impact and Opportunities Analysis Sustainability Victoria
Please note we will be recording today’s session to distribute to stakeholders who were unable to attend.
Introductions • Sustainability Victoria - Travis Hatton • Lifecycles – Tim Grant and Paul-Antoine Bontinck • Edge – Jacqui Bonnitcha, Joana Almeida, Mariana Aguirre Brockway, Michelle Senerman Finkelstein and Jonas Bengtsson
Content Webinar Purpose Project Overview Scope Questions and Next Steps Food Waste & Coronavirus (COVID-19)
PURPOSE
Webinar Purpose What? How? Who? Where? Goal Why? When? and Scope
PROJECT OVERVIEW
Who is Here Today? Primary production Processing / Manufacture Distribution Buy & Sell Consumption End of Life
Project Overview Background • Halve food waste in Victoria by 2030 • United Nations Sustainable Development Goals • SV leading government plan to support Recycling Victoria : a new economy • Requires cooperation and collaboration Food Waste Impacts and Roadmap & Stakeholder Baseline Opportunities Action Plan Identification
Project Overview Goal Our goals for this project are to: • Identify the impacts of food production and food waste in Victoria • Identify, assess and prioritise the actions required to halve food waste in Victoria to gain the greatest benefits for our economy, environment and communities • Understand how government, industry and researchers and community groups can best work together to halve food waste by 2030.
Feedback on Goal Approximately 1/3 of survey respondents provided written feedback on the Goal Key themes (in order of most referenced to least referenced): - Collaboration - Inclusion of community in point 3 - Action planning (including role clarity) - Identification of barriers - Economic incentives - Clarity on definition of food waste
Our (updated) Goals for this Project are to: • Quantify the impacts of food production and food waste in Victoria on greenhouse gas emissions, water use, economy and waste (tonnes). • Identify co-benefits of solutions to reduce waste such as land-use, biodiversity, social impact, job creation, and food security. • Identify barriers to reducing food waste in Victoria. • Identify, assess and prioritise actions required to halve food waste by 2030. • Understand how government, industry, researchers and community groups can work together to halve food waste by 2030 and which initial solutions can be implemented and by whom. • Inform the development of a roadmap and action plan to halve food waste by 2030.
How we can halve Food Waste
What is food waste? Waste Material Waste Location Waste Disposal Solid food Farms (pre-harvest) Waste to Energy Liquid food Farms (harvest) Compost Inedible parts (seeds, bones) Processing / Manufacture Land application Plant parts (leaves, Distribution Landfill branches) Wholesale / Retail Left on farm Institutions Sewer Hospitality Other disposal/recycling Homes
Project Overview 1. Define Goal and Scope Method 7. Present and communicate to a wider 2. Gather data, seek audience expert insight 8. Review and revisit hotspots analysis 3. Identify and validate hotspots 6. Review and validate findings with experts 5. Identify and prioritise actions 4. Respond to data gaps UNEP (2017) Hotspots Analysis: An overarching methodological framework and guidance for product and sector level application
Project Overview Timeline May June April Define Goal and Scope Gather data, seek expert insight Identify and validate hotspots Identify and prioritise actions Respond to data gaps Review and validate findings with experts
Project Overview Key points of engagement 1. Webinar – Goal and Scope 2. Data gathering interviews 3. Workshop – Hotspots and mitigation actions [Follow up from workshop – data gaps] 4. Webinar – presentation of final analysis
SCOPE
What has guided product selection? • Products with high waste volumes in Victoria • Coverage of different supply chain archetypes • Availability data on production and waste across the supply chain • Limited by project timing and resource
Products Primary product End product 1 End product 2 Apples Fresh apples Potatoes Whole potatoes Chips/ fries Tomatoes Fresh tomatoes Canned tomatoes Almonds Almond kernels Wine grapes Wine Cows milk Fresh milk Tasty cheese Beef Fresh beef Wheat Bread Flour
Survey – Feedback on products Clarity requested by what is covered in each Response to other recommended products: product: • Coffee • How was most wasted food groups defined? • Milk alternatives (almond and soy) • Designed to be key components of processed • Fish products (and prepped meals) • Mushrooms • Treatment of whey • Brewers spent grain • Discussion of chips/fries • Other fruits (and canned fruit) • Leafy greens • Eggs
The hotspot task Building the hotspot map • Build a full LCA supply chain model of 12 food products including all activities connected to the food item. • Map the current food waste at each life cycle stage • Map the impact of waste management of this waste at each stage Using the hotspot analysis • Identify opportunities for reduction (focussing on the hotspots) • Test opportunities with the LCA to examine the benefits/ costs
Scope Primary production Included in scope Wastes included Waste not included • Machinery supply and use • Crop damaged during harvest • Stubble and residues • Water, fertiliser and chemicals • Unharvested crop • Manure etc • On farm emissions from animals, • Herd mortality manure and soils
Scope Processing and manufacturing Included in scope Wastes included Wastes not included • Cool stores, product drying etc • Out of specification product • Coproducts sold to beneficial use • Energy, water and ancillary chemicals • Inedible portions in processing • Food content in waste water
Scope Distribution Included in scope Wastes not included Wastes included • Transport from farm to processing • Products • Distributions losses downgraded and sold • Transport and bulk packaging to secondary markets • Refrigeration and storage
Scope Wholesale & retail Included in scope Wastes included Waste not included • Repackaging, storage, refrigeration • Wholesale losses • Discounted products sold • Local distribution • Retail losses • Food donated to food • Purchase by consumer – transport etc banks etc
Scope Retail/ Restaurant/ Home cooking Included in scope Wastes included • Refrigeration • Food spoiled prior to use • Cooking, preservation • Inedible portions • Packaging disposal/ recovery • Uneaten portions • Home restaurant and institutional settings
Scope Waste & recycling • Co-digestion / anaerobic digestion • Land application • Composting aerobic commercial • Not harvested / ploughed-in • Composting aerobic home • Landfill • Animal feed • Sewer
Survey Comments on treatments Clarification: • Treatment of transport? • Processing to other uses ? Other technologies: • Dehydration • In-vessel composting • Waste to energy • Insect bioconversion
SHORT BREAK [5mins]
Impact categories Climate change – in kg Carbon dioxide equivalents (using IPCC 2013 factors) Water scarcity impact in m3 equivalents - water volume X “local catchment scarcity factor” Waste – tonnes as wet mass Economic cost - total value of crop, supply chain inputs, waste treatment costs. Qualitative assessment of co-benefits on land-use, biodiversity, social impact, job creation, and food security
Survey Feedback – Impact categories Clarify difference between impact categories and life cycle stages / product components Key themes: - Tonnes of waste - Distribution of economic cost - Land use / Soil nutrition - [Social Impact]
Example heat map for climate change impacts for 1 product Climate change Primary production Processing Distribution Wholesale/retail Consumption Impacts product without loss 3143 80 50 85 568 Production impact of lost food 314 71 180 384 975 Co-digestion / anaerobic digestion 0 0 0 0 -1 Composting aerobic commercial 0 0 1 0 3 Composting aerobic home 0 0 0 0 4 Land application -3 0 0 0 -1 Not harvested / ploughed-in 0 0 0 0 0 Landfill 0 19 48 123 265 Sewer 0 80 0 0 0
Accounting compounding impact of food waste along lifecycle Impact of 10% waste at each stage Climate change Primary production Processing Distribution Wholesale/retail Consumption Impacts per stage without loss 3143 80 50 85 568 Production impact of lost food 314 353 389 433 542 Co-digestion / anaerobic digestion 0 0 0 0 0 Composting aerobic commercial 0 2 2 0 1 Composting aerobic home 0 0 0 0 1 Land application -3 0 0 0 0 Not harvested / ploughed-in 0 0 0 0 0 Landfill 0 93 103 136 109 Sewer 0 80 8 9 10
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