Tackling consumer food waste REFRESH Community of Experts webinar - - PowerPoint PPT Presentation
Tackling consumer food waste REFRESH Community of Experts webinar series www.refreshcoe.eu 5/2/2019 REFRESH is funded by the Horizon 2020 Framework Programme of the European Union under Grant Agreement no. 641933. The contents of this document
REFRESH is funded by the Horizon 2020 Framework Programme of the European Union under Grant Agreement no. 641933. The contents of this document are the sole responsibility of REFRESH and can in no way be taken to reflect the views of the European Union
5/2/2019
REFRESH Community of Experts webinar series www.refreshcoe.eu
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REFRESH:
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REFRESH Community of Experts (CoE) is virtual platform to:
practice
collaboration
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REFRESH CoE running webinar series, 9 April – 2 May 2019. To register or view recordings please visit: www.refreshcoe.eu/refresh-webinar-series
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Adding value to food waste and by- products 9 April 2019 – 2 pm BST (3 pm CEST) Voluntary agreements to address food waste 10 April 2019 – 2 pm BST (3 pm CEST) Tackling consumer food waste 29 April 2019 – 2 pm BST (3 pm CEST) Measuring and managing retail food waste 2 May 2019 – 2pm BST (3 pm CEST)
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Jenny Carr, Citizen Campaigns Project Manager at WRAP Dr Erica Van Herpen, Associate Professor, Wageningen University Tom Quested, Research Analyst, WRAP Global
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Stephanie Wunder, Coordinator Food Systems, Ecologic Institute
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household food waste and the contribution of household practices
waste can be influenced by policy makers and different categories of policy interventions
for measurement and examples of success
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control panel
the end of the webinar
share knowledge
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Dr Erica Van Herpen, Associate Professor, Wageningen University
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“We live in a throwaway society” The “excessive, wanton nature of contemporary consumerism” is seen as evidence (Evans, 2012)
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(Evans, 2012)
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4 countries (NL, Hungary, Germany, Spain) 6 per country, n = 147
3354 households REFRESH measure of HH food waste
https://eu-refresh.org/national-qualitative-insight-household-catering-food-waste http://eu-refresh.org/quantified-consumer-insights-food-waste
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“Every time I throw something in the trash, I feel like I'm throwing away a 5 EURO note.” “Doesn't hurt my pocket. It hurts my soul.” “Wasting is not acceptable to me at all. But if it happens from time to time then it happens.”
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Ability Opportunity Motivation Household food waste Household practices
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Motivation
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Ability
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Opportunity
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https://eu-refresh.org/ict-tools-food-management-and-waste-prevention-consumer-level
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https://eu-refresh.org/effects-pack-storage-and-consumption-guidance-consumer-food-waste-behaviours
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Stephanie Wunder, Coordinator Food Systems at Ecologic Institute
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No clear picture about effectiveness: Due to a lack of monitoring the effectiveness of tools is hardly known
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Widely used instrument Wide varieties of campaigns Impacts hardly studied To improve:
Positive messages: messages that blame con- sumers for waste tend to have backfiring effects Address abilities (rather then awareness) Impact of different narratives? stronger drivers for action like social justice & health?
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→ exploit tendency of individuals to conform to majority REFRESH survey showed, that what others do (descriptive social norms) have big influence How to do this? Modelling (observational learning/imitation) – example: waiter proactively offering doggy bag Demonstrate desired behaviour in video Comparative feedback about recycling behaviours Work with existing social influencers Impact of contests? (emphasize positive behaviour
Impact of laws/regulation (e.g. french ban)?
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Improve abilities, e.g. in schools (planning, storing, cooking precicely…)
Verbal or written messages that remind people (e.g. buffet: „come back as often as you want“), on pack: „Store me in the fridge“
Information about frequency of waste or consequences (e.g. printed sheet on FW amounts per household)
→ pledge to change behaviour (works best if given in public/oosted online)
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On pack information, e.g. date marking Requirements for packaging Requirements consumer education (e.g. school curricula) prohibition for certain practices Influencing consumer behaviour through regulation targeted towards other actors
Prohibition for supermarkets to waste edible food Requirements within public procurement regulation Regulation about waste collection and recycling
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→ modification of choice architecture Examples within public procurement: plate size, availabilities of trays placing surplus food products in more visible and salient places
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public policies
FW e.g.:
Relaxing marketing standards Increasing availability of new products from surplus food
Roles of policy makers (extra webinar)
Have power to bring all actors together, motivation: exchange good practices & avoid regulation Can help to set up the process
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Health Resource use (e.g. packaging) Regional food production and consumption Price and social inequality Time availability
Waste reduction Fresh- ness Variety Taste Costs Guests' needs Having enough Safe Conve- nience Health
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Tom Quested, Research Analyst, WRAP Global
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Why you are measuring
What you need to measure
How to measure Resources to support measurement
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Source: Food Loss and Waste Accounting and Reporting Standard: http://flwprotocol.org/
Why measure? What to measure? How to measure? Do measurement and report results
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Evaluate Track progress Create case for change Understand & Prioritise
Can be lower accuracy May not require many details Lower accuracy Requires detail Higher accuracy May not require many details Higher accuracy May not require many details
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Source: Food Loss and Waste Accounting and Reporting Standard: http://flwprotocol.org/
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including methodology selection tool
Guide and Technical Report
prevention interventions – published May 2019
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