Nina Larson (AFP) Google News 23 Jan 13;
GENEVA — Make a shopping list and buy "funny fruit" to cut food waste and help the world "shape a sustainable future," two UN agencies urged on Tuesday.
The United Nations Environment Programme (UNEP), Food and Agriculture Organzation (FAO) and partners unveiled a campaign dubbed "Think-Eat-Save Reduce Your Foodprint" to change global practices that result in the loss of 1.3 billion tonnes of food each year.
The programme is aimed primarily at consumers, food retailers and the hotel and restaurant industry, and is based on three recommended actions: think, eat, and save.
"In a world of seven billion people, set to grow to nine billion by 2050, wasting food makes no sense - economically, environmentally and ethically," a statement quoted UN Under-Secretary-General and UNEP Executive Director Achim Steiner as saying.
"We're doing something that is completely irrational," he lamented to reporters in Geneva, before adding that he hoped the campaign would "literally mobilise tens of millions of people to become part of the solution."
FAO Director General Jose Graziano da Silva pointed out that in industrialised nations, around 300 million tonnes of food are wasted each year, "because producers, retailers and consumers discard food that is still fit for consumption."
That is more food than is produced in sub-Saharan Africa, and is enough to feed the estimated 830 million people who now go hungry worldwide, he added.
The programme estimates the overall cost of wasted food at about $1.0 trillion (751 billion euros) per year, with most losses occurring in production stages -- such as harvesting and distribution -- and blamed on problems from storing food in difficult climatic conditions to unreliable harvests.
It is retailers and consumers, whoever, who are usually guilty of wasting food.
Consumers can participate in a global effort by respecting a few simple recommendations, the UN agencies said.
Planning meals, making shopping lists and avoiding impulse buying helps, as does staying alert "to marketing tricks that lead you to buy more food than you need."
Another good idea is to "buy funny fruit" or vegetables that would otherwise be thrown out because their size, shape or colour do not meet market standards.
Tristram Stuart of the Feeding the 5,000 campaign told reporters in Geneva: "Wonky fruit and vegetables are very often left on farms across Europe and North America simply because they don't meet the cosmetic standards of retailers, and they are left on fields to rot."
People, he insisted, must "adopt the value that food is simply too good to waste."
Paying attention to expiry dates and "zeroing down your fridge" with recipes that use up food set to go bad helps, the UN agencies said, as does freezing food, asking restaurants for smaller portions, eating leftovers, composting food or donating it to food banks, soup kitchens and shelters.
Retailers can offer discounts for food that is nearing its sell-by date, standardise labels and donate more food.
Restaurants were urged to "limit menu choices and introduce flexible portioning," to audit how much food they waste, and to set up "staff engagement programmes."
Finally, an Internet site, thinkeatsave.org is to serve as a global platform for sharing information on other initiatives that people come up with.
For the campaign to work, everyone has to get involved -- families, supermarkets, hotel chains, schools, sports and social clubs, company CEOs, city mayors, and national and world leaders, the Rome-based FAO said.
According to the Britain-based not-for-profit organisation WRAP (Waste & Resources Action Programme), which is offering its expertise to the FAO for the campaign, the average British family could save £680 ($1,090, 815 euros) per year by tackling food waste.
Throwing away good food wastes the land, water, fertilizers and efforts used to grow it, Steiner said, while the transport involved generates excess greenhouse gases.
European Commissioner for Environment Janez Potocnik told reporters via videolink that he was "delighted" with the campaign against food waste.
Food production and consumption "must be one of the most inefficient uses of global resources," Potocnik said, insisting: "We must stop taking our resources for granted before it is simply too late."
Think, Eat, Save: FAO, UNEP and partners launch global campaign on food waste
Consumers, industry, government can all help to reduce 1.3 billion tonnes of yearly waste and losses
FAO 22 Jan 13;
22 January 2012, Geneva/Rome - Simple actions by consumers and food retailers can dramatically cut the 1.3 billion tonnes of food lost or wasted each year and help shape a sustainable future, according to a new global campaign to cut food waste launched today by the Food and Agriculture Organization (FAO), the UN Environment Programme (UNEP), and partners.
The Think.Eat.Save. Reduce Your Foodprint campaign is in support of the SAVE FOOD Initiative to reduce food loss and waste along the entire chain of food production and consumption - run by the FAO and trade fair organizer Messe Düsseldorf - and the UN Secretary General's Zero Hunger Initiatives. The new campaign specifically targets food wasted by consumers, retailers and the hospitality industry.
The campaign harnesses the expertise of organizations such as WRAP (Waste and Resources Action Programme), Feeding the 5,000 and other partners, including national governments, who have considerable experience targeting and changing wasteful practices.
Think.Eat.Save. aims to accelerate action and provide a global vision and information-sharing portal for the many and diverse initiatives currently underway around the world.
Worldwide, about one-third of all food produced, worth around $1 trillion, gets lost or wasted in food production and consumption systems, according to data released by FAO. Food loss occurs mostly at the production stages - harvesting, processing and distribution - while food waste typically takes place at the retailer and consumer end of the food-supply chain.
"In a world of seven billion people, set to grow to nine billion by 2050, wasting food makes no sense - economically, environmentally and ethically," said UN Under-Secretary-General and UNEP Executive Director Achim Steiner.
"Aside from the cost implications, all the land, water, fertilizers and labour needed to grow that food is wasted - not to mention the generation of greenhouse gas emissions produced by food decomposing on landfill and the transport of food that is ultimately thrown away," he added. "To bring about the vision of a truly sustainable world, we need a transformation in the way we produce and consume our natural resources."
"Together, we can reverse this unacceptable trend and improve lives. In industrialized regions, almost half of the total food squandered, around 300 million tonnes annually, occurs because producers, retailers and consumers discard food that is still fit for consumption," said José Graziano da Silva, FAO Director-General. "This is more than the total net food production of Sub-Saharan Africa, and would be sufficient to feed the estimated 870 million people hungry in the world."
"If we can help food producers to reduce losses through better harvesting, processing, storage, transport and marketing methods, and combine this with profound and lasting changes in the way people consume food, then we can have a healthier and hunger-free world," Graziano da Silva added.
Sustainability
The global food system has profound implications for the environment, and producing more food than is consumed only exacerbates the pressures, some of which follow:
More than 20 per cent of all cultivated land, 30 per cent of forests and 10 per cent of grasslands are undergoing degradation;
Globally 9 per cent of the freshwater resources are withdrawn, 70 per cent of this by irrigated agriculture;
Agriculture and land use changes like deforestation contribute to more than 30 per cent of total global greenhouse gas emissions;
Globally, the agri-food system accounts for nearly 30 per cent of end-user available energy;
Overfishing and poor management contribute to declining numbers of fish, some 30 per cent of marine fish stocks are now considered overexploited.
Part of the trigger for the campaign was the outcome of the Rio+20 Summit in June 2012, in which Heads of State and governments gave the go-ahead for a 10-Year Framework of Programmes for Sustainable Consumption and Production (SCP) Patterns. Developing an SCP programme for the food sector must be a vital element of this framework, given the need to sustain the world's food production base, reduce associated environmental impacts, and feed a growing human population.
"There can be no other area that is perhaps so emblematic of the opportunities for a far more resource-efficient and sustainable world - and there is no other issue that can unite North and South and consumers and producers everywhere in common cause," said Mr. Steiner.
According to FAO, roughly 95 per cent of food loss and waste in developing countries are unintentional losses at early stages of the food supply chain due to financial, managerial and technical limitations in harvesting techniques; storage and cooling facilities in difficult climatic conditions; infrastructure; packaging and marketing systems.
However, in the developed world, the end of the chain is far more significant. At the food manufacturing and retail levels, large quantities of food are wasted due to inefficient practices, quality standards that over-emphasize appearance, confusion over date labels, and consumers being quick to throw away edible food due to over-buying, inappropriate storage and preparing meals that are too large.
Per-capita waste by consumers is between 95 and 115 kg a year in Europe and North America/Oceania, while consumers in sub-Saharan Africa, south and south-eastern Asia each throw away only 6 to 11 kg a year.
According to WRAP, the average UK family could save £680 per year ($1,090) and the UK hospitality sector could save £724 million ($1.2 billion) per year by tackling food waste.
"In the UK, we have shown how tackling food waste through engaging with consumers and establishing collective agreement with retailers and brands, reduces environmental pressures and aids economic growth," said Dr. Liz Goodwin, CEO of WRAP. "With a rising population, even more pressure is going to be put on resources, and we are excited to be a partner in UNEP and FAO's Think. Eat. Save. campaign, which is a great start to tackling food waste on a global scale."
In a similar vein for other parts of the world, the European Union is looking into the issue of food waste, and the European Commission has lent its weight to the new initiative.
"In the EU we have set ourselves a target to halve edible food waste by 2020 and to virtually eliminate landfilling by 2020; the Commission is planning to present ideas next year on the sustainability of the food system which will have a strong focus on food waste," said Janez Potočnik, European Commissioner for the Environment.
"Less food waste would lead to more-efficient land use, better water resource management, more sustainable use of phosphorus, and it would have positive repercussions on climate change. Our work fits perfectly with the launch of this initiative," he added.
For the campaign to reach its huge potential, everyone has to be involved - families, supermarkets, hotel chains, schools, sports and social clubs, company CEOs, city Mayors, national and world leaders.
The campaign website (http://www.thinkeatsave.org/) provides simple tips to consumers and retailers, will allow users to make food waste pledges, and provides a platform for those running campaigns to exchange ideas and create a truly global culture of sustainable consumption of food.
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