Developing a Global Food Loss and Waste Measurement Protocol

October 2013

Craig Hanson, Steward, World Resources Report Photo: WRAP

www.worldresourcesreport.org

32%

24% of global food supply by energy content (calories)

of global food supply by weight

Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

Food loss and waste represent huge amounts of the global food supply

Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

During or immediately after harvesting on the

farm

After produce leaves the farm for handling, storage,

and transport

During industrial or domestic

processing and/or packaging

During distribution to markets,

including losses at wholesale and

retail markets

Losses in the home or business of the consumer,

including restaurants and

caterers

Food is lost or wasted along the entire value chain

Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

Food loss is more prevalent in developing countries while food waste is more prevalent in developed countries100% = 1.5 quadrillion kcal

Source: WRI analysis based on FAO. 2011. Global food losses and food waste—extent, causes and prevention. Rome: UN FAO.

As regions get richer, waste becomes more prevalent than loss(Percent of kcal lost and wasted)

Note: Number may not sum to 100 due to rounding.

Recommendation 1: Develop a global “food loss and waste protocol”

• Definitions

• Data

• Diverse methods

Challenges

3D

• What definitions

• Scope

• Unit(s)

• Data and methods

• How to evaluate trade-offs

• How accurate

• Reporting

Global food loss and waste protocol

Benefits of a global protocol

What it answers What it enables

How much is being lost and wasted?

• Quantifies to understand impact• Helps set baselines, set targets, measure

performance, report, and benchmark

Where is it happening?

• Identifies where occurring and who to engage• Helps with reduction strategies

What methods should be used?

• Provides confidence and consistency• Prevents “reinventing the wheel”• Accelerates transfer of best practice

A precedent

Some guiding principles

• Use multi-stakeholder process

• Build on existing initiatives

• Keep scope broad

• Meet user needs

• Avoid letting the “perfect become enemy of the good”

• Seek continuous improvement

Photo source: Marisa McClellan.

Food Loss and Waste Protocol

www.wri.org/food/protocol