Download - 101 Brian Lipinski APEC Presentation
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June 2013
Brian Lipinski, Associate, World Resources Report Photo: WRAP
REDUCING FOOD REDUCING FOOD LOSS AND WASTELOSS AND WASTEInstallment 2 of “Creating a Sustainable Food Future”Installment 2 of “Creating a Sustainable Food Future”
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WRI’S MISSION | To move human society to live in ways that protect Earth's environment and its capacity to provide for the needs and aspirations of current and future generations.
ABOUT WRI
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WRR 2013-2014: SUSTAINABLE FOOD FUTURES
How can the world adequately feed more than 9 billion people by 2050
in a manner that advances economic development while
reducing pressure on ecosystems, climate, and freshwater resources?
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32%
24% of global food supply by energy content (calories)
of global food supply by weight
THE SIZE OF FOOD LOSS AND WASTE (2009)
Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.
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DEFINITIONS
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
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Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.
SHARE OF TOTAL FOOD LOSS AND WASTE IN THE VALUE CHAIN, 2009100% = 1.5 quadrillion kcal
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SHARE OF GLOBAL FOOD LOSS AND WASTE BY COMMODITY, 2009
Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.
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Note: Values displayed are of waste as a percent of food supply, defined here as the sum of the “Food” and “Processing” columns of the FAO Food Balance Sheet.
Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.
SHARE OF COMMODITY LOST OR WASTED, 2009(Percent of kcal)
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Note: Number may not sum to 100 due to rounding.
Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.
SHARE OF GLOBAL FOOD LOSS AND WASTE BY REGION, 2009(100% = 1.5 quadrillion kcal)
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Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.
FOOD LOST OR WASTED BY REGION, 2009Kcal/capita/day
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FOOD LOST OR WASTED BY REGION AND STAGE IN VALUE CHAIN, 2009Percent of kcal lost and wasted
Note: Number may not sum to 100 due to rounding.
Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.
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IMPLICATIONS: ECONOMIC
US$1600/year for an American family of four
£680/year for the average household in the UK
US$32 billion worth of food thrown away in China each year
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IMPLICATIONS: ENVIRONMENTAL
Greenhouse gas emissions Land use
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REDUCING FOOD LOSS AND WASTE CAN CLOSE THE 2050 FOOD GAP BY 22%Global annual crop production (kcal trillion)*
Source: WRI analysis based on Bruinsma, J. 2009. The Resource Outlook to 2050: By how much do land, water and crop yields need to increase by 2050? Rome: FAO; Alexandratos, N., and J. Bruinsma. 2012. World agriculture towards 2030/2050: The 2012 revision. Rome: FAO.
2006 - food availability
2050 - baseline food availability needed
9,491
15,532
* Includes all crops intended for direct human consumption, animal feed, industrial uses, seeds, and biofuels
Food loss and waste savings
(50% reduction)
1,314
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FOOD REDISTRIBUTION
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EVAPORATIVE COOLERS
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SMALL METAL SILOS
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PLASTIC CRATES
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OTHER FACTORS
• Infrastructure (e.g. roads)
• Market access
• Interaction across the supply chain
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RECOMMENDATION: SET FOOD LOSS AND WASTE REDUCTION TARGETS• Global
• National
• Sub-national
• Private sector
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RECOMMENDATION: INCREASE INVESTMENT IN POSTHARVEST LOSS RESEARCH IN DEVELOPING COUNTRIES
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RECOMMENDATION: CREATE ENTITIES DEVOTED TO REDUCING FOOD WASTE IN DEVELOPED COUNTRIES
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RECOMMENDATION: ACCELERATE AND SUPPORT INITIATIVES TO REDUCE FOOD LOSS AND WASTE
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RECOMMENDATION:DEVELOP A “FOOD LOSS AND WASTE PROTOCOL”
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