REDUCING FOOD LOSS AND WASTE Installment 2 of “Creating a Sustainable Food Future” June 2013 Brian Lipinski, Associate, World Resources Report Photo: WRAP ABOUT WRI 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. 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? THE SIZE OF FOOD LOSS AND WASTE (2009) 24% of global food supply by energy content (calories) 32% 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. DEFINITIONS 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 Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO. Losses in the home or business of the consumer, including restaurants and caterers SHARE OF TOTAL FOOD LOSS AND WASTE IN THE VALUE CHAIN, 2009 100% = 1.5 quadrillion kcal 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 COMMODITY, 2009 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) 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 GLOBAL FOOD LOSS AND WASTE BY REGION, 2009 (100% = 1.5 quadrillion kcal) 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. FOOD LOST OR WASTED BY REGION, 2009 Kcal/capita/day 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 AND STAGE IN VALUE CHAIN, 2009 Percent 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. 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 IMPLICATIONS: ENVIRONMENTAL Greenhouse gas emissions Land use REDUCING FOOD LOSS AND WASTE CAN CLOSE THE 2050 FOOD GAP BY 22% Global annual crop production (kcal trillion)* 15,532 1,314 9,491 2006 - food availability Food loss and waste savings (50% reduction) * Includes all crops intended for direct human consumption, animal feed, industrial uses, seeds, and biofuels 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. 2050 - baseline food availability needed FOOD REDISTRIBUTION EVAPORATIVE COOLERS SMALL METAL SILOS PLASTIC CRATES OTHER FACTORS • Infrastructure (e.g. roads) • Market access • Interaction across the supply chain RECOMMENDATION: SET FOOD LOSS AND WASTE REDUCTION TARGETS • Global • National • Sub-national • Private sector RECOMMENDATION: INCREASE INVESTMENT IN POSTHARVEST LOSS RESEARCH IN DEVELOPING COUNTRIES RECOMMENDATION: CREATE ENTITIES DEVOTED TO REDUCING FOOD WASTE IN DEVELOPED COUNTRIES RECOMMENDATION: ACCELERATE AND SUPPORT INITIATIVES TO REDUCE FOOD LOSS AND WASTE RECOMMENDATION: DEVELOP A “FOOD LOSS AND WASTE PROTOCOL” www.worldresourcesreport.org