Post on 23-Dec-2015
Love Food – Hate Waste?
Inspirational food – how can we inspire universities and colleges to reduce waste through
positive behaviour change campaigns?
Jo Kemp (Lauren Naylor Morrell, Victoria Frodsham), StudentForce for
Sustainability
Emma Marsh, Wrap
Dave Morton, University of Winchester
Daniel O’Connor, Newcastle University
Love Food – Hate Waste?
Emma Marsh – The Food Waste Agenda
Dave Morton – A University approach
StudentForce – Community engagement
Panel Discussion
Emma MarshCommunity Partnerships Manager
The scale of the challenge
Preventing household food waste and partner
support
Impact to date
Manchester City Council in partnership with
Manchester University
0.40.004
2.6
8.3
0
1
2
3
4
5
6
7
8
9
Household Manufacturing Retail Distribution
Mill
ion
tonn
es
Most of the UK’s (known) food waste arises at the household level
Household food waste50% of total UK food wasteOver 5 mt reaches landfillAt least 60 and up to 80% is avoidable:
Worth £12 billion or £50 month for the average HH
Includes 17 billion “5 a day” portions
Responsible for the equivalent of 20Mt of CO2e; the same as 1 in 4 cars on UK roads
25% 16% 13% 12% 10% 6%
Planning Buying StoragePreparatio
nUse
55% “left & unused; 45% “prepared, cooked, served too much”
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
16-24 25-34 34-44 45-54 55-64 65+
Age group
kg
pe
r p
ers
on
pe
r w
ee
k
Awareness of household food waste as an issue is high
65% agree that the “average family” could save c. £50 a month
However personal acceptance & recognition is much lower 77% estimate their own potential savings
to be < £20 a month (26% say £0!)
16-24 55-6425-34 34-44 45-54 65+
Kg per person per week
Changing consumerbehaviour “Love Food Hate Waste”Partner activity
Changing the retail environmentensuring retailers change /improve products and practices to help consumers waste less
Enabling partner activity Introductory
materials & case studies
Template resources Regular press
releases\ briefing notes
Training partner staff Strong partnerships
with food industry, local authorities, community groups, wider media
Buy the right amount
Keep what is bought at its best
Use what is bought
Changing the retail environment - Helping consumers:
- Pack size range and availability
- Promotions
- In-store guidance
- Maximum shelf life
- Packaging design
- Clear storage guidance
- In-home tools
- Consistent, simple use of dates
- Portioning advice and tools
-Tips and recipes
Impact to dateIn 2009, a minimum of ~380,000 tonnes pa less food waste collected than in 2006/7
The value of the food waste avoided in 2009 is around £860 million, and the reduced emissions of CO2e is around 1.6 million tonnes
An integrated approach has delivered a minimum of c. 5% reduction over 3 years
To provide information about the amount of food that is thrown away and how much could be saved by using the food already bought
To provide helpful and practical hits and tips on how to reduce the amount of food thrown away
To provide those taking part in the competition with the experience and challenge of working in a professional kitchen
Manchester City Council and Manchester University - Student Masterchef 2010
Enhanced community engagement: 24 local judges (provided time for free) including:
North Manchester FM, Didsbury Women’s Institute, Community Food Demonstrator, Food Co-Operative Manchester, local residents from Manchester, and Fuse FM
Jamie Shemie, Culinary Arts student – ‘It was great to be part of such a well organised campaign. The students were
all amazing and it was good to see them learn about reusing food and reducing food waste’.
Greater Manchester Councils
46 entries (up 48% on 2009) An increase in traffic on the
www.recycleformanchester/facebook.com pages from 17 users who stated that they liked the Recycle for Manchester web pages to 90 users at the end of the campaign
11 press articles Business sponsorship including
Fareshare and Manchester restaurants Total cost just £1,234!
Enable
Encourage
Engage
Exemplify
Thank youEmma.marsh@wrap.org.ukwww.lovefoodhatewaste.com/partners
Sustainable Catering at the University of Winchester
What is LIFE
•Local
•Independent
•Fair
•Ethical
Our journey
• 2003 Introduce waste segregation 2 years before recycling schemes introduced
• 2005 plastic and paper and cardboard recycling starts at the university
• 2007
Composting of coffee grouts on site by University gardeners
• 2009Waste cooking oil sent to disabled charity for conversion to bio-diesel
• 2010 Food waste collections begin for composting off site.
• 2011 Auditing separate waste collections points to pin-point problems.
Communicating to Customers
• Collect initial customer feed back
• Produce marketing literature for customers about recycling and food wastage
• Introduced LIFE week just after Freshers week to publicise our commitments to new students
• Continue to monitor feedback from customers.
•Customers not caring about recycling
•Mixing up waste streams and recycling in bins
•Still excessive “landfill” waste after removing recyclables
•Large volume of food waste pin-pointed by contractor
Operational Problems
We Cater for Life
The Future?
Are Universities Loving Food and Hating Waste?
StudentForce for Sustainabilityworking and learning for a sustainable future
• 15 years of experience: over 800 graduates on placement
• 37 graduates in Colleges and Universities
• Working in partnership: NUS, EAUC, Wrap, Defra, IEMA
• 97% into paid employment following a placement
Are Universities Loving Food and Hating Waste?
Greener Living Assistants
•Ethical cake bakes•Food-cycle project•Growing projects•Catering departments in Green Impact
•Conversations on food issues: staff, students and procurement•Waste removal, on the cards. Waste reduction education….?
Community Engagement: Lincolnshire County Council
Increase the amount of Committed Food Waste Reducers across the county
• 2 graduates to engage communities, focussing on active community groups.
• Providing support, inspiration and advice for participating organisations to achieve significant sustainable behaviour change
• 55 events across Lincolnshire over 5 months, 5600 reached
• Large scale cookery demonstrations.
• Local chef demonstrations for community groups
• Market, supermarket and library stalls
• Children centre cookery demonstrations and community group interactive workshops.
• Short talks and presentations.
• Training workshops
Community Engagement: Successes
Large footfall Partnership working Conversational engagement
Community Engagement: Successes
Localised marketing High frequency Locally tailored
Community Engagement: Successes
One-to-one support Longer term engagement Skills development
Community Engagement: Successes
In-depth support ‘Train-the-Trainer’ Multiplier Effect
Community Engagement: Outcomes
Challenges • Timescales
• Season • Duration
• Recruitment of attendees
• Staffing/contact changes
Opportunities
• Universities
• Schools
• Recipe Books: link to other locally relevant food issues
Love Food Hate Waste: Community Engagement
“The WRAP-funded Love Food Hate Waste campaign in Lincolnshire was delivered very
effectively, engaging with a wide range of people and delivered on time and to budget.
Thousands of people have received messages about food waste and how to avoid it thanks to
the hard work of everyone working on the project in Lincolnshire”
(Local Communications Advisor, WRAP)
Love Food Hate Waste: University Engagement?
Peer to peer engagement
Food Waste tackled at the cause: Habit Discontinuity
Engagement across campus and community : staff and students
Longer term intervention : institution specific
Partnership opportunities
For further information contact Jo Kemp, Education Sector Coordinator
www.studentforce.org.uk
01572 723419
joannakemp@studentforce.org.uk
Contact us!
Love Food – Hate Waste?
Emma Marsh – The Food Waste Agenda
Dave Morton – A University approach
StudentForce – Community engagement
Daniel O’Connor – Waste Management
Panel Discussion
Love Food – Hate Waste?
Inspirational food – how can we inspire universities and colleges to reduce waste through
positive behaviour change campaigns?