TRANSNATIONAL DIALOGUE PLATFORM
"Food chain safety and fight
against food wastage: turning
constraints into opportunities“
Lille (France), November 20th, 2012
Roundtable no. 1: relaxing supplier’s
responsibility in order to favour donations
Around the table…
 Dr Silvia Gaiani - University of Bologna & Last Minute
Market (Italy)
 Thomas Pocher - Greentag/E.Leclerc (France)
 Serge Decaillon - Secours Populaire Pas de Calais (France)
 Philippe Dosogne - City of Herstal (Belgium)
Serge Decaillon
Secours Populaire (Pas de Calais) (France)
Thomas Pocher
Greentag/E.Leclerc (France)
GreenTag – Developing
partnership with charities in
supermarkets
cycle
SmoothiesProduct
– Methodlife
of implementation
Purchase by
consumers
Reception of
goods
Storage
Setting on
shelves
Withdrawal
from shelves
SMOOTHIES
Dumping in
bigbags
Organic
valorization center
Biogaz
Compost
Donation to
charities
Which Products are collected ?
 Products that are withdrawn
from shelves a few days before
the « Use by » or « Best
before » dates
 Other products that are no more
salable for aesthetic reasons
but still edible
Where ? Who ? How ?
 Storage area :
> Waste are sorted and then are kept in a cold storage
Appointment of a person responsible of donations
> Data collection, monitoring indicators, contact person
Definition of a monitoring method
> Collection schedule, documents, traceability, indicators
*
Selection and meetings with
associations
 Solidarity grocery store: They sell products at
20% of their market price.
 Charities : They give products for free to people in
need.
Photos : Lys-aux-trésors (Solidarity store)
Selection and meetings with
charities
 A list of local charities was obtained thanks to The Food
Bank
 Organizing meetings with associations :
Which products do they need ? Which equipment is available?
What is their method of distribution?
 Defining collection days for each association
 Signing a partnership contract
Implementation
 From Monday to Saturday, withdrawn products are collected by an
association. They are usually redistributed during the same day.
 All the products are scanned by the shelf employee in order to ensure
traceability and measure the donations value. Awareness and staff training
is very important.
 Each association signs a document that list all the products collected and
give the amount in number and value.
 Receipts are recovered from charities attesting the
type and amount of donations, beneficiary’s name,
date of donation.
 Data are compiled in an Excel© spreadsheet each month.
Analysis
Biowaste NET tonnage = 36,42 t (E.Leclerc Templeuve-2011)
Results
 Huge increase since the beginning of Greencook project (Wattrelos :
+700% ; Templeuve : + 1500%)
 In 2012 donations should also increase significantly.
Evolution of donations(€P3N)
Montant donné en €P3N
300,000.00 €
250,000.00 €
200,000.00 €
Wattrelos
150,000.00 €
Templeuve
100,000.00 €
50,000.00 €
0.00 €
2009
2010
2011
Mi 2012
2012 Projection
 13 charitable partners
 Value of donation for 3 E.Leclerc stores :
600 000 €
 Donations weight : 200 tons
 Donation of more than 50% of total food
waste
Obstacles
 Lack of equipment of the association
 Cost of transport
Team’s involvement
 Traceability and food safety
 Precautionary principle
Philippe Dosogne
City of Herstal (Belgium)
Dr Silvia Gaiani
University of Bologna (Italy)
& Last Minute Market
The Good Samaritan Law
&
Last Minute Market
Green Cook meeting
November 20, 2012
Dr. Silvia Gaiani
Faculty of Agriculture
Alma Mater Studiorum - University of Bologna (Italy)
19
EU Food Security: Safety Policy
Food crises and scares
BSE
Dioxins
Nitrofuran
BADGE
Acrylamide
….
• Until 1990s: food safety is mainly a
member state responsibility
• White Paper on Food Safety
(COM/99/719): assuring the
highest standards of food safety is a
key priority for the Commission;
need to establish a Communitywide framework for official controls
• Regulation EC/178/2002 (general
food law): to protect public health
and consumers’ interests in relation
to food, while promoting free
movement of food within the EU
• Regulation EC/882/2004 (official
feed and food control): sets out
the approach that competent
authorities of Member States must
adopt for official controls
EU food and feed legislation
To protect the well-being of consumers, to allow them to make
informed choices and to ensure free movement of goods
Safety aspects
•To limit amount of hazardous substances
in food supply chain
• To ensure that legal limits are
implemented and respected
Quality aspects
• To ensure compliance with label
declaration (content of valued
ingredients, origin, manufacturing
process)
Measurements and legislation
• Millions of measurements are performed every year to
implement European legislation
•Important decisions are taken based on those measurements
•Need for harmonized implementation of policies
• “From Farm to Fork” approach: supply chain & traceability
European Food Safety Authority (EFSA)
Rapid Alert Systems for Food and Feed (RASFF)
EU27+
Food Safety, Food Waste and Food Donations
Food safety is an integral part of managing food
recovery/donations .
Food recovery’ or ‘gleaning’ = collection of
wholesome food from agricultural fields, retail
stores, and foodservice establishments.
Large quantities of wholesome, edible food are lost
at every stage of the food system.
By recovering perishable food from supermarkets,
prepared foods from restaurants, and gleaning
crops left after mechanical harvesting, a surplus of
food can be saved from waste.
62
Greece
71
Malta
87
Czech Republic
89
Bulgaria
149 144
132 126
118 109 105
94
Slovenia
Latvia
Romania
Slovakia
Denmark
Germany
Portugal
100
France
193 184
176 171
Italy
Lithuania
Spain
207
Hungary
200
Finland
250 238
235 227 225
Luxembourg
Austria
Sweden
Poland
United Kingdom
264
Ireland
300
Estonia
Cyprus
400
Belgium
600
Netherlands
Food waste in Kg per Eu country (FAO)
700
579
500
399
334
44
0
HOW TO REDUCE FOOD WASTE?
3 Rs: reduce, reuse, recycle
•EU
•Waste Framework Directive
(WFD) - Directive 2008/98/EC
USA
Food waste hierarchy
EPA
•Apply the “waste hierarchy” :
•(a) prevention;
•(b) preparing for re-use;
•(c) recycling;
•(d) other recovery, e.g. energy
recovery;
The US EPA hierarchy does not differentiate between waste
treatment options; anaerobic digestion is likely to be
•(e) disposal.
environmentally preferable to incineration and
landfilling.
HOW TO REDUCE FOOD WASTE?
•Food waste is expected to rise to about 126 Mt by 2020 without
additional prevention policy or activities (Eurostat projections).
•Source at reduction, better logistics and marketing strategies,
commercial measurement and tracking software, home
compost and better planning alongside municipal separated
collection could all represent alternatives to food waste
incineration and disposal.
•Food waste recovery represents an important part of the food
system, although it is NOT a solution to food waste.
•In the last decade, many new initiatives whose aim is to recover
food and convert it into valuable end uses, have spread all over
the world.
26
Food Donation - USA
1/5 of America’s food is wasted each year.
Value of lost food= $31 billion.
49 million people could have been fed by those lost resources.
The Bill Emerson Good Samaritan Food Donation
Act (1966) states that a person is not subject to
civil or criminal liability arising from the nature,
age, packaging, or condition of “apparently
wholesome food”* that the person donates in
good faith to a nonprofit organization for ultimate
distribution to needy individuals .
*food that meets all quality and labeling standards imposed by regulations even though the food
may not be readily marketable due to appearance, age, freshness, grade, size, surplus, or other
conditions.
Food Donation - USA
IMMUNITY from civil or criminal liability is regardless of who is
making the claim – neither the food bank nor the ultimate
consumer of the food will be able to sue to donor.
The Emerson Act provides protection for food and grocery
products that meet all quality labeling standards imposed by
federal, state and local laws and regulations. This includes
products that may not be readily marketable due to age,
appearance, freshness, grade, size, surplus or other conditions.
Grocery products can include nonfood products, such as
disposable paper or plastic products, household cleaning
products, laundry detergent, personal care items, or
miscellaneous household items.
Food Waste Bill - UK
Labour MP for Bristol East, Kerry McCarthy,
introduced in March 2012 a new Bill into the House
of Commons, calling for a duty upon food retailers
and manufacturers to donate their food surplus to
homeless charities and, if food is unfit for human
consumption, to make it available for livestock feed
in preference over disposal.
The Bill has not been passed
Currently, the majority of food waste that cannot be recycled either goes to
anaerobic digestion plants for decomposition, or to compost - with landfill as a last
resort.
Food Waste Bill - UK
The British Retail Consortium has spoken out
against the proposals, stating that a legal
obligation is unnecessary in today’s climate,
where the majority of food retailers and
producers already see waste reduction
(including packaging) as one of their corporate
social responsibility objectives. It also made the
point that in the UK, only 6% of food waste is
produced at the supply chain end; the vast
majority (over 50%) comes from households
themselves.
Food Donation - Italy
Good Samaritan Law = Law n°155 dated
25/06/2003 "Discipline governing the
distribution of food products for social solidarity
purposes"
It deals with the distribution of foodstuffs that
can no longer be sold but that are still eatable
for purposes of social solidarity, i.e. foodstuffs
from supermarkets, cantines, the food industry
or restaurants.
It permits the distribution of surplus food to
non-profit institutions (= final consumers)
Food Donation - Italy
When donating ,restaurateurs and retailers should
• keep refrigerated items cold (5° C or below) at all times
• examine the items for any signs of decay, spoilage, mold
or odors
• store food products separately to prevent cross
contamination
• discard any cut items that have not been kept
refrigerated.
• Food must be donated on the very same day it has been
selected for donation
Food waste at retailer level = 1-1,5% = 224.000 t
Some Obstacles & Benefits
OBSTACLES
Bacteria, viruses, and
parasites can grow in food if
the pH, temperature, and
nutrient availability are
favorable.
It would be better if
retailers could train
someone of their staff to
handle the food for
donation
BENEFITS
Retailers can spare money
on landfill (normally 4% is
for disposal)
Retailers can spare money
on VAT
Charities get free food
LAST MINUTE MARKET – UniBO
Last Minute Market = academic spin off originated at the Faculty of
Agriculture of the University of Bologna in 1999.
•It links shops and producers who have unsold food (BUT NOT
EXPIRED) which would otherwise be discarded with people and
charities who need food (and NOT only food).
•Last Minute Market’s main aim is to REDUCE food waste
LMM is about logistics
•Quantitative and qualitative data analysis have shown that LMM
brings about environmental, economic and social benefits.
•It is active in more than 40 Italian towns, with 2 new projects under
development in Argentina and Brazil.
35
LAST MINUTE MARKET
Stakeholders’ benefits
Companies
Charities
Public Administration
Society
- Reduced disposal costs
- Fiscal benefits
- Better logistics
- Increase visibility in the territory
- Constant supply
- Free food
- Reinvestment of the savings
- Better assistance
- Reduce products in landfill
- Better quality assistance
- Ability to grant discounts
- Better management of funds
- Minor negative externalities
- Education (do not waste!!)
-“Ethical" behavior
- Reciprocity
LAST MINUTE MARKET
Win-Win Strategy
For profit companies
Win-Win
Public
administration
Charity
organizations
It provides economic, social and environmental benefits by reducing the amount of waste
and improving assistance to people in need.
HOW IT WORKS
SELECTION OF FRUITS AND VEGETABLES FOR DONATION
THE VAN OF THE CHARITY BEFORE THE DONATION
THE VAN OF THE CHARITY AFTER THE DONATION
PROTOCOL TO BE SIGNED
LMM in Italy
Recovery projects sectors
• Food
• Prepared meals
• Gleaning
• Pharmaceutical products
• Books and media
products
• Seeds
43 projects in 12 regions
ALMA MATER STUDIORUM ● UNIVERSITÀ DI BOLOGNA
DIPARTIMENTO DI ECONOMIA E INGEGNERIA AGRARIE
SEZIONE DI ECONOMIA E POLITICA AGRARIA
Retailer case
Improved efficiency on supermarket management
Trend of the value and the amount of the
recovered products from the supermarket
LMM 1°
year
Year
Tons
€
2005
92.4
251,466
2006
61
161,339
2007
49.9
203,613
2008
53
197,828
Source: LMM data
ALMA MATER STUDIORUM ● UNIVERSITÀ DI BOLOGNA
DIPARTIMENTO DI ECONOMIA E INGEGNERIA AGRARIE
SEZIONE DI ECONOMIA E POLITICA AGRARIA
Decreasing
quantity
LAST MINUTE MARKET
If LMM were adopted in all Italy…
Stores’ Typology
Expected quantities of recuperated food per year
Cash and Carry shops
4.644 tonnes
Superstores
67.467 tonnes
Supermarkets
128.785 tonnes
Small shops
43.357 tonnes
TOTAL
244.252 tonnes
VALUE OF RECUPERATED FOOD
928.157.600 euro = 580.402.025 meals in a year
CO2 emissions
291.393 tonnes of CO2 are produced because the
food end up in landfills
LAST MINUTE MARKET –
NOT ONLY FOOD
LAST MINUTE MARKET
NON FOOD
FOOD
SEEDS
BOOK
HARVEST
PHARMACY
LAST MINUTE MARKET – TRANSFORMING WASTE INTO RESOURCE
LAST MINUTE MARKET - Achievements
•Contribution to sustainability: a better
management of economic, social and
environmental resources
•Reduction in CO2 emissions
•Contribution to education on lifestyles
•Benefits to the people helped by the charities:
better and more nutritional food
•Charities can invest the money they would have
spent on food for other purposes (services)
LAST MINUTE MARKET AND FOOD WASTE
PREVENTION
•Zero Waste is a mark issued by Last Minute Market, "certifying"
the adoption of a set of tools, procedures and control systems,
which provide a rational and efficient use of resources and waste
management based on the principles of prevention, reuse and
recycling of materials.
•Zero Waste is an incentive to progressively reduce resource
consumption and environmental emissions related to food
waste.
•It is intended for commercial, catering and collective businesses.
• LMM has launched the project: A Year Against Waste is a
multi-year project (2010-2014)
• Aim: to raise Italian and European public awareness on the
causes and consequences of waste, on how to reduce it and
how to promote civic principles oriented towards
sustainability and solidarity.
• Topics: Food (2010), Water (2011), Energy (2012), Zero Waste
(2013), European Year Against Waste (2014).
• Main promoter with LMM: the Committee on Agricultural
and Rural Development of the European Parliament
49
silvia.gaiani3@unibo.it
www.lastminutemarket.it
ww.unannocontrolospreco.org