1. NLWA food waste prevention programme - the 4E model in practice       Dimitra Rappou Waste Prevention Manager North London Waste Authority
North London Waste Prevention Exchange
7 March 2018, Inmarsat Conference Centre, London

2. Waste Prevention Plan
Implementation plan for delivering aims within the North London Joint Waste Strategy.
Co-ordinated waste prevention activity since 2007.
Prepared biennially and revised annually.
Prepared in consultation with officers and Members.
Sets out a series of specific actions.
Delivered in partnership.

3. Food waste prevention programme
Priority material waste stream since 2012
Focus on
action-oriented activities
informational and promotional initiatives
Mixture of methods and instruments
4E behavioural change model as a tool to ensure mix of interventions

4. 4E Behavioural Change Model
enable
Provide support
Remove barriers
Build understanding
Provide facilities
Build capacity
encourage
Understand and offer the benefits to change
Provide feedback
Reward schemes/ recognition
Penalties/ enforcement
engage
Get people involved early
Help people develop a sense of personal responsibility
Community action
Use of networks
Co-production
Media campaigns
exemplify
Lead by example
Demonstrate action
Be consistent with policies
4E model application in the north London food waste prevention programme
Approaches combined across all four broad categories
The focus is on understanding behaviours in their lifestyle context, starting where people are and understand the way people live
There is no single solution to influencing behaviour. To assist in the design of programmes, the 4E model provides a tool to ensure a mix of interventions

5. Thank you Dimitra Rappou Waste Prevention Manager
North London Waste Authority
Tel:
Introduction to the workshop that follows.

6. North London Waste Authority Food Waste Prevention Workshop
7th March 2018
Inmarsat Conference Centre
Assign tables – beforehand
© Ricardo plc 2018

7. To share food waste prevention ideas
Workshop Agenda
Title
Time (mins)
Introduction 5
Food waste prevention idea generation [Group Discussion]
Comfort Break
Making ideas a reality – Actions, Monitoring and Cost [Group Discussion
Summary 10
Today’s Objectives
Aim:
To share food waste prevention ideas
Identify food waste prevention initiatives and ideas
Highlight the role of businesses, local authorities and communities in implementing these ideas
Identify costs associated with adopting these initiatives and means to monitor success
Welcome to the workshop element
Introduce the team
We will be finishing at 3:30pm

8. Food Waste Prevention Ideas Generation
Thinking of ideas:
What food waste prevention schemes have you implemented within your organisation?
What food waste prevention initiatives or activities have you heard about or signposted to?
What schemes would you like to see implemented? (if time and money weren’t factors)
Is the idea about engaging, encouraging, enabling or exemplifying?
Who is best suited to deliver this scheme?
Local authorities, Businesses or Communities?
What are the roles of each stakeholders e.g. signposting, delivery
Local Authority
Business
Community

9. Food Waste Prevention Examples
Which of the 4Es does it fulfil?
Who’s responsible for what?
What food waste prevention ideas do you have?
Impact on Public considered for 4Es
Roles
Ideas
Description
Engage
Encourage
Enable
Exemplify
Local Authorities
Businesses
Communities
Fareshare
An organisation which redistributes food surplus from supermarkets and other organisations ☻
Connect
Support
Provide
Brixton Fridge
A fridge installation in Brixton for locals to share unwanted foods
Signpost
 Support
Operate/Provide
Leftover food recipes
Websites which provide simple guides on how to make food using leftovers
Provider
Yellow Label app
Digital app which shows where soon to expire food is
 Provide
HelloFresh (subscription boxes)
Subscription services that deliver food needed with recipes
No role here
Provider 
Best Before vs Use by FSA marketing campaigns
An advertising campaign which provides information on the difference between best before and use by
Food waste prevention kit campaign
Providing local residents with tools such as measuring cups etc
 Signpost
French legislation around doggy bags in restaurants
French authorities introduced legislation which required restaurants serving over 180 meals to provide doggy bag options
Advocate
Community cooking classes
Signpost /
Food waste prevention challenge
Challenge of 150
Food 4 Thought campaigns in Manchester
Blog showing examples of good practice to minimise food waste
OLIO
Digital app for food sharing
Beard Foundation
Waste foundation training programme
Outreach events
Events to talk with the general public about food waste and preventing it
Slim My Waste - Feed My Face
Engagement campaign
Food waste supermarket
A supermarket which sells surplus food
 No role here
Supermarket collaborations
Collaborations between LA and supermarkets e.g. understanding the label campaigns
Connect /
ASDA Wonky Vegetable Box
ASDA selling imperfect vegetables which would go to wastes
Support refers to sponsorship

10. Feedback Session 1
SJ to ask for one example from each table . Cover a spread of areas

11. Making ideas a reality – Priorities, Actions, Monitoring and Cost
Select your favourite idea provided by local authorities, businesses and communities
What would be required to make these ideas into a reality?
Ideas
Priorities
Actions
Monitor
Costs 1
 Brixton Fridge
  Food waste reduction
Community cohesion
Identify the need for this initiative
Speak with shop owners and note the potential for partnerships
Consider site and logistics
Identify required permissions
Community Use
Visitors
Business Partnerships
High  2
 Food Waste Prevention Kit
 Food waste reduction at low cost
Community Engagement
Identify the need for this initiative and understand the demographic of interest
Speak with local partners about delivery
Source tools of interest and test them with a select group
Participation
Participant testimonial
Tonnage reduction in the area over time  
 Low 3
 ASDA Wonky Vegetable Box
Food waste reduction
Profits  
 Good publicity  
Identify the need for this initiative and interest in the service
Consider the logistics of implementing this service
Assess impact on organisational goals
 Sales and Profits
Tonnage diverted
Media coverage
 Medium
Key
Description
Priorities
What is of most importance to the providing organisation? e.g. For Local Authorities, it might be divert the most waste at the least cost
Actions
What needs to be done to progress the idea? e.g. Organise or Facilitate
Monitor
How will success be identified and measured? e.g. KPIs such as tonnage diverted, OTS, people engaged
Costs
The expected costs associated with actions taken in relation to the selected activities. These should be categorised as No, Low, Medium or High costs.

12. Help yourself to a cuppa

13. Feedback Session 2
SJ to ask for one example from each table . Cover a spread of areas

14. Summary

15. Thank you for participating
Next Steps
Report: To be published following event
Webinar Date: TBC
If you have any questions or would like to find out more feel free to contact us:
Sarahjane Widdowson
Business Area Manager
Ricardo Energy & Environment T: M: E: