101 brian lipinski apec presentation

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”

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

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?

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.

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

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

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.

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)

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)

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

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.

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)*

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

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”

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