T he global e ffor t on food loss and waste (F L W) r e duc - PowerPoint PPT Presentation

T he global e ffor t on food loss and waste (F L W) r e duc tion Food Loss & Food Waste Reduction and Recovery Conference 27th, 28th February and 1st M arch 2018 Burrenchobay Lecture Theatre (RBL T), University of M auritius M ireille Totobesola-Barbier, Ph.D Project M anager of FAO/ IFAD/ WFP Joint Project “ M ainstreaming food loss reduction initiatives for smallholders in food deficit areas ” ystems Division (ESN ), FAO Nutrition and Food S

Context  Estimated number of undernourished people  777 million in 2015 - 815 million in 2016 (F AO, IF AD, WFP and UNICEF , 2017)  M alnutrition (under-nutrition, over-nutrition and micronutrient deficiency) and associated non-communicable diseases  Currently: enough food production for all Challenges…  Physical/socio-economic access  Estimated 1/ 3 of food produced wasted or lost - COM PLEX ISSUES and CAUSES  Economic, social, environmental impact … Opportunities! For actions to reduce FL W for improving food security, resilience, revenuesof smallholders for businessfor Value Chain actors (private sector)

 Sustainable Development Goal SDG 12: ensuring sustainable consumption and production patterns SDG 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”  African Heads of States’ Commitment to Ending Hunger in Africa by 2025, M alabo Declaration “ … to halve the current levels of postharvest losses by the year 2025 ”  M easurement frameworks at national, regional, global levels to assess levels of FL W, to prioritize actions, FL W reduction policies, track progress Global Food Loss Index Indicator 12.3.1 (GFLI) AU framework on PHL FAO food loss analysis Others incl.: Postharvest Losses Information S ystem www.aphlis.net

FL W reduction and PHM is not a goal in itself… Essential part of the creation of efficient value chains, which are the core of sustainable food systems which contribute to food and nutrition security, economic growth and climate change mitigation . FL W Reduction requires Integrated multi-disciplinary approaches and programmes technology, economics, environment & climate change, sociology, nutrition • Awareness raising and advocacy Pillars • Partnerships, collaboration and coordination – Public & Private • Policy, strategy and programme development • Capacity-building and technical support to investment programmesand projects

FAO Comprehensive Food Loss Analyses (FLA) Methodology - Outputs Technical, economic and Technical, economic and social social – CRITICAL LOSS POINTS CRITICAL LOSS POINTS feasible food loss feasible ood loss r reduction and eduction and identified identified prevention prevention Food solutions olutions and strategies nd strategies System CAUSE/ s OF LOSS CAUSE/ s OF LOSS determined determined Analysis PILOTING OF SOLUTIONS SOCIAL, CUL SOCIAL, CUL TURAL TURAL GENDER ANAL GENDER ANAL YSIS YSIS at food supply chain level at food supply chain level EVIDENCE-BASED RESUL TS ENVIRONM ENTAL ENVIRONM ENTAL ANAL ANAL YSIS YSIS SCALING UP FOR FL FL W and potential W and potential IM PACT solutions solutions Context-based approach : local, national, regional, global LEVEL OF DEVELOPM ENT OF SELECTED VAL UE CHAINS - CATEGORY OF PRODUCTS (Incl. PERISHABLE, NON PERISHABLE) / AGRO-ECOLOGY…

Activities to Address FLW Partnerships and Collaboration Resource M obilization M ore than 900 SAVE FOOD PARTNERS M ore than 900 SAVE FOOD PARTNERS  With donors , private sector, Public & Private sector  Foundations Academia & Research Institutions  Civil society Capacity Development  Development agencies Implemented through FAO and donor-funded field projects globally Awareness Raising and Advocacy • Save Food Congresses, Exposyums, Exhibits M ethodologies and Tools M ethodologies and Tools • National and regional level awareness-raising Food Loss Analysis (FLA) methodology Food Loss Analysis (FLA) methodology Food Loss Analysis (FLA) methodology Food Loss Analysis (FLA) methodology - - campaigns - - EX-ACT VC tool – for estimation of GHGs EX-ACT VC tool – for estimation of GHGs • Social media campaigns - - Measurement and Statistics Measurement and Statistics • National Save Food Networks - - Training resources Training resources Knowledge sharing Education - Community of Practice on Food Loss Educational material targeted to students of - G20 Technical Platform on Food Loss and different ages Waste - Save Food Network/ Website / Research for policy development e-Newsletter

Food-use-not-loss-or–waste hierarchy Recovery of safe and nutritious food M ost preferred Safe and nutritious food for human consumption is to available and accessible for receive , with or without payment, direct human nutrition food (processed, semi-processed or Food loss and waste raw) which would otherwise be prevention and discarded or wasted from the reduction at source agricultural, livestock, forestry and Recovery and fisheries supply chains of the food redistribution of safe system. and nutritious food Feed Redistribution of safe and nutritious Compost or food for human consumption is the energy received food pursuant to store or recovery, other process and then distribute industrial appropriate safety, quality and uses regulatory frameworks directly or through intermediaries, and with or Disposal Least without payment, to those having preferred access to it for food intake. (FAO, 2015) Adapted from CFS 41 by Bucatariu, C., 2015

FLA carried out using FAO Methodology Trinidad and T obago, Guyana, Saint Lucia: apple milk, wheat cassava, tomato, wheat, date, citrus, fig, mango prickly pear, apple tomato, grape chickpea, mango, milk, rice maize, sorghum, fish cowpea maize, teff, sorghum, wheat, beans maize, rice cassava, mango, tomato maize, sunflower, beans cassava, banana, maize, potato, tomato milk, fish maize, potato, milk, tomato maize, rice maize, groundnut cassava, maize maize maize, millet, cowpea maize, cowpea maize, cabbage, tomato banana, leafy vegetables, maize, sorghum, tomatoes

FLA - Critical Loss Points and Solutions piloted in South Asia CRITICAL LOSS COUNTRY COM M ODITY POINT SOLUTION PILOTED Harvest Harvest M aturity; Stackable plastic crates for NEPAL Cauliflower Transportation transport M andarin Harvest Harvest M aturity; Veg oil coating; Orange Transportation Plastic crates for transport Harvest M ethod of harvest; washing; plastic crates for BANGLADESH Tomato Transportation transport Harvest maturity; M ethod of harvest; harvest Harvest tools; hot water treatment; plastic crates for M ango Transportation transport Harvest maturity; method of harvest; Plastic SRI LANKA Snap Bean Transportation crates for transport Harvest Dehanding; washing and delatexing; plastic crates Banana Transport for transport Source: FAO field level data 2016

Impacts of Improved Bulk Packaging CROP LOSS DURING LOSS DURING LEVEL OF LOSS TRANSPORATION TRANSPORTATION REDUCTION IN TRADITIONAL USING PLASTIC (%) PACKAGING CRATES TOM ATO 17 2 98 BANANA 5 2 61 11 5 60 CAULIFLOWER M ANDARIN 7 5 43 SNAP BEAN 18 7.3 60 Source: FAO field level data 2016

Loss and waste in Fisheries and Aquaculture Breach to the principles and standards of global instruments  Code of Conduct for Responsible Fisheries - Article 11: “ Post-harvest practices and trade” - Art 6.7 stated that: “ The harvesting, handling, processing and distribution of fish and fishery products should be carried out in a manner which will maintain the nutritional value, quality and safety of the products, reduce waste and minimize negative impacts on the environment”  Voluntary Guidelines for Securing Sustainable Small-Scale Fisheries in the Context of Food Security and Poverty Eradication  CFS. 2014. Policy recommendations on Sustainable Fisheries and Aquaculture for Food Security and Nutrition

Example - FAO Fish Smoking FLA In Cote d’Ivoire • In developing countries, small-scale fisheries • artisanal fish processing • characterized by hot smoking and drying processes • women play an important role in the value chain • support the living conditions of local communities and contribute significantly to food security. • Asia and Africa produce 2/ 3 of the hot-smoked fish production worldwide In Cote d’Ivoire 23 317 tonnes of post-harvest losses in 2014 = 7 billion CFA francs (in * 4 processing sites) M angrove cut of spawning areas: 112 000 tonnes of wasted wood, high CO2 emissions * Abobo-doumé, M arcory-Anoumabo, M assive use of fuelwood Exposure of processors to Post-harvest losses/ Poor Grand-lahou and Guessabo / Natural resources depletion heat and smoke safety of products with ‘P AHs ‘Polycyclic aromatic hydrocarbons