1. Prevent Food Waste and optimize the use of agrofood materials
Prevent Food Waste and optimize the use of agrofood materials. Towards a European approach !
Toine Timmermans, Brussels, 26 June 2012

2. Reduce food loss
23/04/2017
Roughly 1/3 of food produced for human consumption is lost or wasted globally. Which amounts to about 1.3 billion ton per year (FAO, 2011)
About 2/3 of all food waste occurs in perishables products (f&v, bread, dairy, fish, meat)
In the Netherlands total food loss values 4.4 billion €
Global earning potential 180 billion € (McKinsey Global Inst.)

3. FUSIONS A European Multi-stakeholder Platform for
food use optimisation & social innovation
Project duration: 48 months (2012 – 2016)

4. FUSIONS Aims of the Project
The overall aim of the project is to contribute significantly to the harmonisation of food waste monitoring, feasibility of social innovative measures for optimised food use in the food chain and the development of a Common Food Waste Policy for EU27.
The FUSIONS European multi-stakeholder platform will enable, encourage, engage and support key actors across Europe in delivering a 50% reduction in food waste and a 20% reduction in the food chains resource inputs by 2020.

5. FUSIONS Project structure

6. 23/04/2017
FUSIONS partners

7. FUSIONS Platform committed stakeholders
Committed stakeholders (business, government, universities, ngo’s, networks, platforms)
Before start of the project: 80 organizations, target > 250

8. Waste hierarchy model Intended product flow under intended conditions
production
processing
distribution
sales
consumption
supply chain
Secundary
resources E
Landfill
Incineration D
Energy,
Compost
Industry C
Animal Feed B
Re-use
Human consumption A
Prevention
Waste
Food loss/waste
Re-use

9. Waste hierarchy framework
loss
None
Economic value
Energy
Indirect Human Cons.
Product
output
Prevention X A
Human consumption (food banks, charities) B
Convert for human consumption x
Animal feeding C
Industrial biobased resources D
Bio Fermentation + digestate
Composting
Green energy
Incineration (waste) E
Landfill

10. National partners Wageningen UR food loss
Government
Processing and distribution
Production
Retail & OOH
Consumer
Service providers to the industry
Packaging, ICT, logistics, services
Others

11. Extension of shelf life
Innovation in packaging and/or
mild conservation technology
Integral approach and
optimalise at total chain level

12. Cooperation in the Supply chain
Processing
Breeding & genetic line
Packaging
Pricing policy
Quality assessment
Freezing
ICT & transparancy
Processor
Distribution
DC retailer
Retailer
Consumer
Grower

13. Resource Efficiency: valorisation
Requires knowledge and integration of logistics and food science concepts:
pinpointing critical control points in the chain
multi-criterion optimization on costs, safety, quality and environmental effects

14. Catering: share best practices
Food waste analysis and reduction in the Dutch catering sector
Goals: Identification of the largest avoidable food wastage in the catering sector to find solutions to avoid them, including the evaluation of those solutions through pilot projects.
Methodology:
(1) Inventory, analysis, co-creating and experimenting innovative approaches in the catering process of all Dutch Food Services companies.
(2) Dissemination of best practices & experiences.
(3) For each caterer at 25 locations analyses are done, in total 225 catering locations in the Netherlands.

15. Results Catering sector Veneca 2012
Food waste Veneca catering companies total all products in kg (Wageningen UR, 2012)

16. 0-measurement in the hospitality sector
Goal measurement tool: objective assessment of the relation between the serving concept and the effects on sustainability & quality of life
Outcomes (‘Máx à la Carte’, Maxima Medisch Centrum, WageningenUR, 2010) :
Food waste reduced to 2,5% (reference 26-60%)
Appreciation quality of food increased (from 6 to 8)

17. Re-use food products from a supermarket
Food waste and spoilage in Dutch supermarkets: million €
This matches the accepted norm of % in retail business
The food products that are discarded are in general still fit for consumption
The ambition is to develop a economic viable concept, where food products – before expiration of the use-by-date – are collected in the PLUS-supermarkt, processed for re-use and re-distributed for human consumption

18. Project region Apeldoorn
Towards a Waste Free society in 2030
Transition from Waste to Resource; kg per inhabitant per year in 2030
Closing of resource cycles close to home
Strengthen regional social economic structure
Instrument Consumer behaviour: Food Battle

19. Food waste – A GLOBAL challenge
23/04/2017
Food waste – A GLOBAL challenge
About 1/3 of all edible food products are lost annually. This counts up to 1.3 Billion tons of food waste.
% waste
Steps in food chain
Low income
countries
High/medium income countries
Ontwikkeling leidt ook tot problemen!!
Source: FAO, 2011

20. Initiatives to link both worlds
1-2-1 food losses: bi-national program (the Netherlands – subSahara Africa): multi- stakeholder platform, concrete actions
Virtual Network of Excellence to reduce post- harvest losses in emerging & developing countries
Metropolitan food security (innovating, emerging & developing markets)
Capacity building projects (local production, storage/packaging, supply chain organisation, waste management, small scale processing, etc.)

21. Multi-stakeholder and integral approach
Advises for successful next steps:
Stakeholder management & platform: Build consensus between stakeholders on the goals, targets and definitions; share the ‘sense of urgency’
Consistent approach to acquire reliable data and insights per (sub)part of the food chain
Use – where possible – existing public and private data on food waste
Coordination of actions by an independent and respected party with focus on the total supply chain

22. Thanks for your attention Time for questions & discussion
Looking forward to meet you again at FUSIONS