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, 19th June Philippe Schuler

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

Conten tent

1 2 3

The The Prob Problem em of

• f Food

Food Loss Loss and W and Waste aste The Col The Cold Chai d Chain Unfol Unfolded The Sol The Soluti ution

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

1

FOO FOOD LOS LOSS FOO FOOD WA WAST STE &

food produced

• od produced in

n the w he worl

• rld,

d, int ntended f ended for

• r human consumpt

human consumption, n, i is s lost

• st or
• r

wast asted ed from rom farm t arm to f

• fork
• rk

…equa equating t to 1

• 1.3

3 bi billion met etri ric tons

• ns

Every ye ery year! r!

The worl The world’s great s greatest st inef neffici ciency ency…

Pl Plane anet Peop People Pock Pocket

Our Pl ur Planet anet

• f annual GHG emissions – 3.3 billion metric tons of CO2–

stem from FLW

8% 8% 30% 0%

increase in GHG emissions if today’s food system remains and global agriculture is forecasted to increase by 70% to satisfy growing populations

3rd 3rd

largest emitter of annual GHG emissions

13 1300

gallons are eaten every day in food of a healthy diet Wat Water er Emi Emissi ssions cubic kilometers of water is wasted due to FLW - three times the volume of Lake Geneva

25 250 70% 0%

• f global water withdrawals comes from

agriculture

Our Peopl ur People

…to

• sust

sustain curren current grow growth

800 mill 00 million under under-nou nouri rished hed 1.2 1.2 b bill llion

• verf
• verfed

ed

Curr Currently, w we e prod produce enoug enough food food for 1 for 10 bi billion

• n

peop people – ev every eryone toda today and and thos those expe expected i in n 20 2050

Our Pock ur Pocket

Cost

• sts of

s of FLW FLW are are of

• ften underval

en undervalued ued, underrep underrepor

• rted and

d and hi hidden dden from rom the he true rue impact pact on

• n the

he bot bottom

• m l

line ne

All t the r e reso sour urce ces n s need eded ed f for f food t

• d that

at end ends up di up discarded dow down t the l he line…

Annual human costs - economic, social, and environmental - associated with FLW, roughly the GDP of France (FAO, 2014)

$2. $2.6 trillion 6 trillion

THE THE COLD CHAIN COLD CHAIN

UNFOLD FOLDED ED

2

Rapi Rapid urban d urbanization Grow rowing ng mi middl ddle cl class ass Changi hanging di g diet ets

Curre rent T nt Trend ends

Mul ultina national al ret retai ail chai chains ns Int Intern ernationa nal Trade Trade Govern

• vernmen

ental Suppo Support

Clea ear nee need f for col

• r cold cha

chains

• f food produced in the world currently requires

refrigeration via cold chains

40% 40%

million tons of perishable foods are lost through insufficient use of refrigeration

360 360

• f global food loss and waste is caused by an

incomplete, fragmented cold chain

20 20%

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

• xide

Atmos mosphe heric press pressur ure Rel Relat ative humi e humidi dity

CURRENT B BEST P PRACTICES

CHALLENGES

TRANSPARENCY

”…disconnected and fragmented chain”

TRACEABILITY VARIETY ACCOUNTABILITY

TEM TEMPERA PERATU TURE EXC RE EXCURSI URSIONS

• 5. 4

Keeping in mind that ideal temperature is 10-15ºC

• 9. 4

• 3. 4

CAUSES USES

Lack Lack of

• f trai

raining Inappr ppropri

• priat

ate e infrast rastruct ructure ure Technol hnologi

• gical

cal discre crepanci pancies es No s synchroni hronize zed d inform

• rmat

ation c

• n chann

nnel el Various s

• us stan

andards dards Lack/part partial al temperat perature m ure monitori

• ring

ng

Spoi Spoilage age Brui Bruisi sing ng Cosmet

• smetic

c Unabl Unable to e to reach reach Dri Drivers vers

THE SOLUTION THE SOLUTION

THE S SOL OLUTION

3

My Recom Recommend endat ation

• n:

The The Perish Perishable Foo able Food d Stand Standard ard

Faci cili liti ties es

Capa apaci city Equipm pment ent Monitori

• ring

ng Pow Power er Supp Supply

Trai aini ning ng

CAPACITY BUILDING

Com

• mpet

peten enci cies and s and sk skills Techni Technical al expert expertise Technol Technologi

• gical

al k know now-how how

Inform

• rmati

ation

• n

Inf Inform

• rmat

ation

• n Exchange:

Exchange: Accessible and Available Data Inf Inform

• rmat

ation

• n 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

• ns

(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

SAFETY FETY INTEGRITY TEGRITY QUALITY LITY

3 GOALS

SA SAFE FETY QUAL ALITY INTEG EGRI RITY TY

EFFIC EFFICIENC IENCY

Questions?

THAN THANK YOU! K YOU!