Presentation on theme: "The problem of food waste Andrew Parry (WRAP)"— Presentation transcript:
1 The problem of food waste Andrew Parry (WRAP) Firstly I would like to thank the organisers for the opportunity to present to you today, and share some insights from our work in the UK.
2 What I’ll cover….Food waste in the UKHow extending product life could helpExisting and future opportunitiesSummary
3 Food waste arising in the UK Around 15 mt arising each yearWorth ca £17 billion>30 mt CO2eHousehold = ca 50% of the total, most could be avoided:£680 per average family17 billion “5 a day” portions16% of calories and 23% of fibre in food purchased are “lost” due to wasteTotal food waste arisings in the UK amount to at least 15mt, which is the equivalent of a third of all food purchased (42mt), with a value of around €20 billion. This food waste is associated with at least 30mt of CO2e (total is around 166mt, therefore at least 18% of the total).Around 50% of this is generated in households. Of this 7.2 Mt over 4mt (>60%) is still being sent to landfill. The majority of household food waste could have been avoided, and this has an annual retail value of at least €14 billion (€800 for the average family, €560 for the average hh), is associated with at least 17mt of CO2e (the same as that produced by 1 in 5 cars on UK roads) and 4% of the total UK water footprint. There are also significant nutritional losses associated with this food waste, in terms of portions of fresh fruit & vegetables bought but not consumed (up to 25%) and other components of the diet such as fibre and obviously overall calories.Our focus to date has primarily been on reducing food waste generated in the home, as that makes up the single largest proportion of food waste arisings.New figures: 7.2 mt hh, 3.9mt manufacturing, 0.4mt retail, 1.0mt HaFS, 2.9 mt agriculture
4 Cooked, prepared or served too much Household food wasteAvoidable food & drink(£12 billion)Not used in time(ca. £6.7 billion)Cooked, prepared or served too much(ca. £4.8 billion)So what is the size of the opportunity. Well you’ve seen this slide before, the £6.7 bn worth of food thrown away due to being not used in time, and of this around £2 bn from packs opened but not finished. We’ve talked about how improved labelling and guidance can help reduce this, but giving consumers longer to eat products bought could also make a significant difference.
5 Food type (avoidable; ‘not used in time’; selection) Annual weight of waste in UK (tonnes / year)Annual cost of avoidable waste (£ million)1Standard bread480,0005702Milk200,0001603Potato (fresh)180,0001504Apple170,0002806Banana78,000947Yoghurt / yoghurt drink74,0001908Fruit juice & smoothies66,000809Pork / ham / bacon32010Speciality bread59,00022011Tomato55,00010014Cakes etc47,00014015Oranges46,0006816Poultry42,00017Carrot40,0003118Soft / berry fruit38,00019Stone fruit37,000Note – ‘missing’ ones include home made meals, drinks
6 Reasons stated for throwing away food Data from a 2011 WRAP report, based on diary research. Main reasons are around food going off (or being perceived to be off), going past the date label or being open too long. Reasons vary by product, for milk for e.g. it’s 50:50 going past the date and smelling off, fresh meat & fish primarily about the date label, 80% going off for fresh produce and in the case of drinks (including fruit juices and smoothies), cooking sauces and tinned food, the most common reason for disposal was that they had been open too long.6
7 Retail Supply Chain The Individual Influences: Product Retail Cultural, Governmental, Demographic, Technological, Economic, IndustrialRetail Supply ChainThe IndividualProductRetailAttitudesKnowledge & skills related-Shelf life /Portioning &Valuesto behaviourformulationstorage‘devices’MotivationAwareness of the issue-Production methodsMarketingHabitFacilities & resources& locationPrice promotionsPackagingCommunications-FunctionalitycampaignFood-waste specific-LabellingbehavioursHowever, we know through research by ourselves and others that the factors influencing the amount of food thrown away by a household are many and varied, and not just about behaviours and pack sizes. These include economic and cultural factors, characteristics of the food bought, knowledge, attitudes and habits of the individuals within the household, which in turn influence decisions at all stages of the food journey which may ultimately lead to food being wasted.Intermediate Outcome:Quantity of household food wasteFinal Outcomes:Environmental andeconomic impact of food waste
8 Potential impact of key changes 12-15% of the total – ca 550,000tTonnes per year food waste preventable
9 Modelling approach – influence of product life 17%10%7%If you look at the impact of the range observed for standard milk between retailers, 6 to 9 days you can see the significant impact on waste levels, 7 to 17% for single households, more than twice as much waste likely at 6 d, but an even more dramatic effect for larger households, from 2 to 10% waste. So this illustrates that a relatively small change in shelf-life can have a dramatic effect on waste.2%6 d9 d9
10 What food issues concern consumers? % of people mentioning (average number of mentions = 4.25
12 Strategies to reduce household food waste National \ large scale communicationCommunity engagement & supportAwareness raising & enabling behaviour changeChanges to products, packaging & labellingMaking it easier for consumers to buy the right amount, and use what is boughtAll of this research has underpinned the development of our strategy to reduce household food waste.There are two interrelated elements to this strategy. The first is to engage with consumers to raise awareness and enable people to take action. The second is to work with the food industry to make it easier for consumers to waste less, through changes in the way food is packaged, labeled or sold; for example to increase shelf-life or making it clearer that food can be frozen.I’ll talk about each of these elements in more detail.
13 Helping consumers to reduce food waste The three top opportunities were identified as:Achieve clarity and consistency on food datesDevelop and provide more effective storage guidanceInvestigate extending shelf-life through increased use of packaging and food technologyBack in 2008 we held a series of workshops with the food industry, sharing the detailed insights from our research. The top three areas where industry representatives thought they could help were ……..In 2009 we followed this up with a workshop in conjunction with FSA and Governments, to identify more specific actions.200720082009201020112012
14 Many factors influence “available” product life Forecasting; ordering & manufacturing flexibilityTransport & storage timesResidence time in-storePromotionsManufacture &setting shelf-lifeDistributionIn storeIn homeOpenedRaw materialsFormulation & processingPackaging, MA etcApproach to setting life (frequency & nature of testing; use of models; guidelines; benchmarking vs others etc)Historical decisionsRetailer specificationExpected storage conditions (supply chain & in-home)Brand positioningTime from store to homeTemperaturesStorage locationFridge temperaturesUse of packaging etcWe all know that many factors can influence the total and available shelf-life of a product, and this will not be a comprehensive list. I’m going to present some data on available life, and also very preliminary findings from a survey sent to industry by Leatherhead on our behalf.14
15 Many factors influence “available” product life Forecasting; ordering & manufacturing flexibilityTransport & storage timesResidence time in-storePromotionsManufacture &setting shelf-lifeDistributionIn storeIn homeOpenedRaw materialsFormulation & processingPackaging, MA etcApproach to setting life (frequency & nature of testing; use of models; guidelines; benchmarking vs others etc)Historical decisionsRetailer specificationExpected storage conditions (supply chain & in-home)Brand positioningTime from store to homeTemperaturesStorage locationFridge temperaturesUse of packaging etcWe all know that many factors can influence the total and available shelf-life of a product, and this will not be a comprehensive list. I’m going to present some data on available life, and also very preliminary findings from a survey sent to industry by Leatherhead on our behalf.15
17 Increasing product life is taking place Asda - Faster Fresh chill chain programme delivered an additional 14,148 days of shelf life to customers across 1,672 products.
18 Variation in “available” product life Fresh produce (pre-packed, standard)Mean numberof daysMinMaxStd.DeviationCarrots4.2181.3Apples7.02192.8Potatoes5.1101.6Data on fresh produce presented slightly differently, illustrating the relatively short available lives, particularly bearing in mind how long these products can be stored for commercially.
19 SummaryFood ‘not used in time’ makes up >50% of household food wasteIncreasing product life (without impacting on quality or safety) could deliver significant benefits – across the supply chainMuch is already being done by industryNew research in progress by WRAP, to help identify further opportunitiesNeed to understand risks & benefits of specific approaches (consumer, commercial, environmental etc) and how they compare (e.g. packaging vs processing solutions)
20 Thank you Please contact me on: andrew. parry@wrap. org Thank you Please contact me on: if you have any further questions