Food Waste Impact and Opportunities Analysis Sustainability Victoria - - PowerPoint PPT Presentation

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

Goal and Scope Why? Who? What? Where? When? How?

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

Stakeholder Identification Impacts and Opportunities Roadmap & Action Plan Food Waste Baseline

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

Solid food Liquid food Inedible parts (seeds, bones) Plant parts (leaves, branches)

Waste Location

Farms (pre-harvest) Farms (harvest) Processing / Manufacture Distribution Wholesale / Retail Institutions Hospitality Homes

Waste Disposal

Waste to Energy Compost Land application Landfill Left on farm Sewer Other disposal/recycling

Project Overview Method

• 1. Define Goal and

Scope

• 2. Gather data, seek

expert insight

• 3. Identify and validate

hotspots

• 5. Identify and prioritise

actions

• 4. Respond to data gaps
• 6. Review and validate

findings with experts

• 7. Present and

communicate to a wider audience

• 8. Review and revisit

hotspots analysis

UNEP (2017) Hotspots Analysis: An overarching methodological framework and guidance for product and sector level application

Project Overview Timeline

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

April June May

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

Response to other recommended products:

• Coffee
• Milk alternatives (almond and soy)
• Fish
• Mushrooms
• Brewers spent grain
• Other fruits (and canned fruit)
• Leafy greens
• Eggs

Clarity requested by what is covered in each product:

• How was most wasted food groups defined?
• Designed to be key components of processed

products (and prepped meals)

• Treatment of whey
• Discussion of chips/fries

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

• Machinery supply and use
• Water, fertiliser and chemicals
• On farm emissions from animals,

manure and soils Wastes included

• Crop damaged during harvest
• Unharvested crop

Waste not included

• Stubble and residues
• Manure etc
• Herd mortality

Scope Processing and manufacturing

Included in scope

• Cool stores, product drying etc
• Energy, water and ancillary chemicals

in processing Wastes included

• Out of specification product
• Inedible portions
• Food content in waste water

Wastes not included

• Coproducts sold to

beneficial use

Scope Distribution

Included in scope

• Transport from farm to processing
• Transport and bulk packaging
• Refrigeration and storage

Wastes included

• Distributions losses

Wastes not included

• Products

downgraded and sold to secondary markets

Scope Wholesale & retail

Included in scope

• Repackaging, storage, refrigeration
• Local distribution
• Purchase by consumer – transport etc

Wastes included

• Wholesale losses
• Retail losses

Waste not included

• Discounted products

sold

• Food donated to food

banks etc

Scope Retail/ Restaurant/ Home cooking

Included in scope

• Refrigeration
• Cooking, preservation
• Packaging disposal/ recovery
• Home restaurant and institutional settings

Wastes included

• Food spoiled prior to use
• Inedible portions
• Uneaten portions

Scope Waste & recycling

• Co-digestion / anaerobic digestion
• Composting aerobic commercial
• Composting aerobic home
• Animal feed
• Land application
• Not harvested / ploughed-in
• Landfill
• 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

• 1

Composting aerobic commercial 1 3 Composting aerobic home 4 Land application

• 3
• 1

Not harvested / ploughed-in Landfill 19 48 123 265 Sewer 80

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 Composting aerobic commercial 2 2 1 Composting aerobic home 1 Land application

• 3

Not harvested / ploughed-in Landfill 93 103 136 109 Sewer 80 8 9 10

Data Hierarchy

• Data source and quality indicator will be

included in reporting

• Where there is a range of data a

midpoint will be taken (not worst case)

• Expert review and internal estimate will

be used to validate data where possible,

• r may be the primary source

Desktop studies, proxy data, economic LCA models International LCA databases Australian LCA databases, statistics Primary data from individual producer, case studies Published data from across sector

Expert

• pinion,

Expert validation

QUESTIONS

Next Steps: Data Interviews Poll and Invitation for Workshop

FOOD WASTE & CORONAVIRUS (COVID-19)

Live Poll and Chat

1. Are you or your sectors wasting more food now due to Coronavirus (COVID-19)? 2. Do you have resources to contribute to food relief sector (funding, food, logistics, skills, warehouse space, packaging, technology)? 3. Do you, or your sector, need any short-term support to reduce food waste arising from Coronavirus (COVID-19)? If so, what is needed?

Level 5, 39 East Esplanade Manly NSW 2095 Australia

edgeenvironment.com.au