Prevent Food Waste and optimize the use of agrofood materials.Towards a European approach !

Toine Timmermans, Brussels, 26 June 2012

Reduce food loss

Roughly 1/3 of food produced for human consumption is lost or wasted globally. Which amounts to about 1.3 billion ton per year (FAO, 2011)

About 2/3 of all food waste occurs in perishables products (f&v, bread, dairy, fish, meat)

In the Netherlands total food loss values 4.4 billion €

Global earning potential 180 billion € (McKinsey Global Inst.)

FUSIONS

A European Multi-stakeholder Platform for

food use optimisation & social innovation

Project duration: 48 months (2012 – 2016)

FUSIONS Aims of the Project

The overall aim of the project is to contribute significantly to the harmonisation of food waste monitoring, feasibility of social innovative measures for optimised food use in the food chain and the development of a Common Food Waste Policy for EU27.

The FUSIONS European multi-stakeholder platform will enable, encourage, engage and support key actors across Europe in delivering a 50% reduction in food waste and a 20% reduction in the food chains resource inputs by 2020.

FUSIONS Project structure

FUSIONS partners

FUSIONS Platform committed stakeholders

Committed stakeholders (business, government, universities, ngo’s, networks, platforms)

Before start of the project: 80 organizations, target > 250

Secundaryresources

ELandfill

Incineration

DEnergy,CompostIndustry

CAnimal Feed

BRe-useHuman

consumption

Re-use

APrevention

supply chain

Waste Food loss/waste

Waste hierarchy model

Intended product flow under intended conditions

processing sales consumption production distribution

Waste hierarchy framework

lossNone Economic

valueEnergy Indirect

Human Cons.Productoutput

Prevention X AHuman consumption (food banks, charities)

XB

Convert for human consumption

X x

Animal feeding X X x CIndustrial biobased resources

X X X

DBio Fermentation + digestate

X X X

Composting X X XGreen energy X X XIncineration (waste) X X X X ELandfill X X X X

National partners Wageningen UR food loss

Production Production Processing and Processing and distributiondistribution

Retail & OOHRetail & OOH ConsumerConsumer

OthersOthers

GovernmentGovernment

Service providers Service providers to the industryto the industry

Packaging, ICT, logistics, Packaging, ICT, logistics, servicesservices

Extension of shelf life

• Innovation in packaging and/or mild conservation technology

• Integral approach and optimalise at total chain level

Cooperation in the Supply chain

Packaging

Breeding & genetic line

Quality assessment

Processing

Freezing

Processor Distribution DC retailer Retailer ConsumerGrower

ICT & transparancy

Pricing policy

-15

-10

-5

0

5

10

-0,00004 -0,00003 -0,00002 -0,00001 0 0,00001 0,00002 0,00003

1/RT-1/RTref (1/K)

ln(k

) (l

n(1

/s))

80 °C90 °C 60 °C70 °C 40 °C50 °C

99% voorspelinterval

Dagverse melkYoghurt

TemperatuurKarnemelk Kaas

99,99% voorspelinterval

99,9999% voorspelinterval0,001 s

1000 s

100 s

10 s

1 s

0,1 s

0,01 s

1E4 s

1E6 s

1E5 s

Heethoudtijd voor 3 log inactivatie

Metingen in media, zuivel en andere voeding

Afwijkend:met lage aw

Food ProcessingAgricultural products Foods

Side streams + dissipated energy

Natural resources (solar energy, minerals, energy sources, chemicals, water)

Technosphere

Ecosphere

Food Production

Requires knowledge and integration of logistics and food science concepts:

pinpointing critical control points in the chain

multi-criterion optimization on costs, safety, quality and environmental effects

Resource Efficiency: valorisation

Catering: share best practices

Food waste analysis and reduction in the Dutch catering sector

Goals: Identification of the largest avoidable food wastage in the catering sector to find solutions to avoid them, including the evaluation of those solutions through pilot projects.

Methodology:

(1) Inventory, analysis, co-creating and experimenting innovative approaches in the catering process of all Dutch Food Services companies.

(2) Dissemination of best practices & experiences.

(3) For each caterer at 25 locations analyses are done, in total 225 catering locations in the Netherlands.

Results Catering sector Veneca 2012

Food waste Veneca catering companies total all products in kg (Wageningen UR, 2012)

0-measurement in the hospitality sector

Goal measurement tool: objective assessment of the relation between the serving concept and the effects on sustainability & quality of life

Outcomes (‘Máx à la Carte’, Maxima Medisch Centrum, WageningenUR, 2010) : Food waste reduced to 2,5% (reference 26-60%) Appreciation quality of food increased (from 6 to 8)

Re-use food products from a supermarket

Food waste and spoilage in Dutch supermarkets:350 - 450 million €

This matches the accepted norm of 1.4-1.6% in retail business

The food products that are discarded are in general still fit for consumption

The ambition is to develop a economic viable concept, where food products – before expiration of the use-by-date – are collected in the PLUS-supermarkt, processed for re-use and re-distributed for human consumption

Project region Apeldoorn

Towards a Waste Free society in 2030

Transition from Waste to Resource;

10 kg per inhabitant per year in 2030

Closing of resource cycles close to home

Strengthen regional social economic structure

Instrument Consumer behaviour: Food Battle

Food waste – A GLOBAL challenge

About 1/3 of all edible food products are lost annually.

This counts up to 1.3 Billion tons of food waste.

% waste

Steps in food chain

Low incomecountries

High/medium income countries

Source: FAO, 2011

Initiatives to link both worlds

1-2-1 food losses: bi-national program (the Netherlands – subSahara Africa): multi-stakeholder platform, concrete actions

Virtual Network of Excellence to reduce post-harvest losses in emerging & developing countries

Metropolitan food security (innovating, emerging & developing markets)

Capacity building projects (local production, storage/packaging, supply chain organisation, waste management, small scale processing, etc.)

Multi-stakeholder and integral approach

Advises for successful next steps:

Stakeholder management & platform: Build consensus between stakeholders on the goals, targets and definitions; share the ‘sense of urgency’

Consistent approach to acquire reliable data and insights per (sub)part of the food chain

Use – where possible – existing public and private data on food waste

Coordination of actions by an independent and respected party with focus on the total supply chain

Thanks for your attention

Time for questions & discussion

Looking forward to meet you again at FUSIONS

toine.timmermans@wur.nl