Aim2Sustain_Module3_EN

Aim2Sustain

Module 3

Reduction of Food Waste

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the National Agency. Neither the European Union nor National Agency can be held responsible for them. No. 2022-1-LT01-KA220-VET-000085675

Index

Food losses and food waste

Food waste

Farm to Fork strategy

Value chain

Food waste hierarchy

Plan your menus in a sustainable way

Best practice

Effective measures to reduce food waste

SDG 12

Food waste requires the following skills

Check your knowledge

Food for thought

Index

Food losses and food waste

1/3 of the food produced in the world for human consumption is lost or wasted.

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Food waste alone generates about 8% - 10% of global greenhouse gas emissions.

If food waste were a country, it would be the third largest emitting country in the world.

Sources: FAO (2011) Global Food Losses and Food Waste. Extent, Causes and Prevention United Nations Environment Programme (2021) Food Waste Index Report 2021

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Index

Food waste

How much is for in one year?

Households

Manufactured of food products and beverages

Retail and other distribution of food

Primary production

Restaurants and food services

Total

Source: https://ec.europa.eu/eurostat/en/web/products-eurostat-news/-/ddn-20220925-2

Index

Farm to Fork strategy

Sustainable food production

Food loss and waste prevention

Farm to Fork

Learn more

Farm to Fork: Do you have the appetite for change?

Sustainable food consumption

Sustainable food processing and distribution

Source: https://ec.europa.eu/food/horizontal-topics/farm-fork-strategy_en

Index

Value chain

Food loss and waste occurs more "near the fork" in developed regions and more "near the farm" in developing regions.

Processing and packaging

Distribution and market

Handling and storage

Consumption

Production

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

Photos source: https://stock.adobe.com/

Index

Food waste hierarchy

Learn more

Most preferable option

1. Prevention

2. Re-use human consumption

3. Re-use Animal Feed

4. Reuse | Recycle food waste

5. Recycle nutrientes recovery

6. Recovery energy

7. Disposal

Least preferable option

Source: https://food.ec.europa.eu/safety/food-waste/eu-actions-against-food-waste/food-waste-measurement_en

Index

Plan your menus in a sustainable way

Source: https://stock.adobe.com/

Index

Select your ingredients

Source: https://stock.adobe.com/

Index

Prepare your meals

Source: https://stock.adobe.com/

Index

Best practice

Nãm, the first urban farm of circular economy in Portugal.

From waste to taste – from coffee grounds into delicious mushrooms. Think about an example of circular economy in your country.

Source: https://youtu.be/Ni-uUR_UOqM?si=5aRfqw79Id4zika3

Index

Effective measures to reduce food waste

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Index

Effective measures to reduce food waste

1. Leftovers should be turned into compost.
2. Use cooked but not served food to make soup, pie, fruit smoothies, tea or jam, sauces, or gravies. Also consider the regulations regarding food safety, for example HACCP & ISO 22000.
3. Send cooked but not served food that has not been served or displayed to charities or sell it at a cheaper price, directly or through companies.
4. Raise awareness among all stakeholders (producers, manufacturers, employees and consumers) to participate in the implementation of solutions that reduce food waste.
5. Draw up a list of organisations that are experts in giving products a second chance. Some examples are:

• “Too Good to Go” The private company that developed an app that rescues unsold food from an untimely fate at your favourite spots. You can buy a product that is about to be thrown away or expire.

• “REFOOD Movement” A non-profit association that rescues food feeds people, and includes the entire local community, co-creating a more just, caring and sustainable society. Transform food waste into priceless meals.

Index

SDG 12

Reducing food loss and waste is an important target of the Sustainable Development Goals (SDGs) and is enshrined in SDG 12 (responsible consumption and production), which sets a specific target related to the reduction of food loss and waste.

SDG Target 12.3 calls for halving per capita global food waste at retial and consumer levels and reducing food loss along production and supply chains, including post-harvest loss, by 2030.

Source: https://www.fao.org/3/ca6030en/ca6030en.pdf

Index

Food waste requires the following skills

• Identification of food loss and food waste in the food chain.
• Design of specific actions (e.g., menus) aiming to reduce food waste.
• Organization of work more efficiently to avoid practices that encourage food waste.
• Use of preservation techniques that reduce food waste.
• Use low-impact packaging solutions to reduce food waste.

Source: https://stock.adobe.com/

Index

Check your knowledge

Index

Check your knowledge

Index

Check your knowledge

Index

Check your knowledge

Index

Food for thought

• Identify 3 main causes of food waste in the HoReCa sector.

Write a bullet point list.

• Identify 3 best practices to prevent or reduce food waste in the HoReCa sector. Write down your ideas.

Aim2Sustain

You are one step closer to a more sustainable future.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the National Agency. Neither the European Union nor National Agency can be held responsible for them. No. 2022-1-LT01-KA220-VET-000085675

The revised Waste Framework Directive adopted on 30 May 2018 requires Member States to reduce food waste at each stage of the food supply chain, monitor food waste levels and report back regarding progress made. Moreover, it lays down obligations for Member States to:

• prepare food waste prevention programmes (specific and/or as a part of general waste prevention programmes);
• encourage food donation and other redistribution for human consumption, prioritising human use over animal feed and the reprocessing into non-food products as part of measures taken to prevent waste generation;
• provide incentives for the application of the waste hierarchy, such as facilitation of food donation.