food loss and waste hotspots analysis and preliminary actions using a food life cycle methodological...

FOOD LOSS AND WASTE HOTSPOTS ANALYSIS AND PRELIMINARY ACTIONS

USING A FOOD LIFE CYCLE METHODOLOGICAL APPROACH

Aithza Catalina Giraldo de los RíosCadenas de Valor Sustentables

Chile

Fried eggs fall from the sky, Urban Intervention.Santiago Chile, November 2016

CONTENT

1. Definitions

2. Methodologyi. Studied Products

ii. Scope of the Study

iii. Hotspots clasification

3. Resultsi. Hotspots and preliminary actions

4. Conclusions

I. DEFINITIONS

• Life Cycle: Consecutive and interlinked stages of a product system, from raw material acquisition orgeneration of natural resources to end-of-life.

Stage 1: material acqusitionand pre-processing

Stage 2: Production

Stage 3:Distribution and Storage

Stage 4:Consume

Stage 5:End of Life

I. DEFINITIONS

• Hotspot: activities in the food life cycle, in which a control is requiredto prevent and to avoid food loss and waste; or to handle it to a levelthat is even acceptable (Adapted from HACCP).

• Unavoidable food loss: food product parts which are not edible (e.g. Egg shell, some fruit skin, animal bones) (Papargyropoulou et al., 2014 cited at Corrado et al., 2016).

• Avoidable food loss: is the amount of food thrown away because it isno longer wanted or has been allowed to go past its “best before” or“expiration” date (Papargyropoulou et al., 2014 cited at Corrado et al., 2016).

• Possibly avoidable: FL is put forward as the amount of food that somepeople eat and others do not, or food that can be eaten when it isprepared in some particular ways (Fantozzi et al., 2015 cited at Corradoet al., 2016)

I. DEFINITIONS

Unavoidable FL

Avoidable FL

PossiblyAvoidable FL

I. METODOLOGY

Studied Products(fresh consumed)

Fruits

Vegetables

Cereals

Tubers

Meat (except fish)

I. METODOLOGY

Stage 1: material acqusitionand pre-processing

Stage 2: Production


Stage 4:Consume

Stage 5:End of Life

Scope of the Study

Food Loss

Food Waste

I. METODOLOGY

Hotspots identification

3 Fuentes Buenas y 1 Muy Buena

Condiciones para Punto Crítico

3 Fuentes Muy buena

2 Fuentes Muy Buena y 2 Buenas

6 Fuentes Buenas

I. METODOLOGY

Hotspots clasification

Endogenous Causes:the generation of FLW is due to internal factors, for example in primary production harvesting method chosed.

Exogenous Causes:the generation of FLW is due to external factors, for examplein primary production legal barriers.

RESULTS

i. Hotspots and preliminary actions

Endogenous C.

Physiological damages due to plagues and illnesses

Mechanical damages due to thevariety

Mechanical damages due to machinary, material and methods

Postharvest temperature management

Late or early harvest

Stage 1: material acqusition and pre-processing

Strengthening G.A.P. by incorporatingFLW

Promoting the research, innovationand development

Actions

Strengthening technical competence of suppliers and technicians

Creating funds of investment

Promoting initiatives of foodrecuperation


Exogenous C.

Quality standards (aesthetic)


Overproduction

Food price reduction

Climate change impacts

Actions

Implementing information tools of the food offer and demand (price)

Promoting short circuits of foodmarket

Promoting new niches of products(ugly productos)

Re-evaluating standars of quality

Avoiding proce speculation with food


Endogenous C.Unsuitable handling of animal during breeding

Unsuitable handling of adultsanimals

Transport of animals

Intensive production Systems orAFO


Strengthening G.A.P. And A.W.P

Promoting research, innovation and development

Actions

Strengthning technical competenceof suppliers and technicians


Implementing animal welfareinspections


Exogenous C.

Quality standards*

Predation or stolen animals

Liberation intentional or non intentional of pathogens

Marketing methods


Actions

Re-evaluating standards of quality

Strenthen regulations and sanitarycontrols

Strenthen regulations and sanitarycontrols to protect animal welfare Movilization in production sites


Endogenous C.

Packaging deterioration

aesthetic damages during procesing

Chemical and biological contamination

Inappropiate storage conditions

Products spilled (cereal)

Stage 2: Production

Promoting good manufacturing byincorporating FLW prevention

Promoting the research, innovationand development

Actions

Strengthening technical competence of suppliers and technicians


Promoting initiatives of foodrecuperation


Exogenous C.

Quality standards of buyers

Stage 2: Production

Actions

Re-evaluating standards of quality


Endogenous C.

Pre-slaugther handling practices

Food contamination due to lack of hygine practices

Equipment problems

Packaging deterioration

Stage 2: Production

Strengthening G.A.P. and A.W.P pre-slauther


Actions

Strengthening technical competenceof suppliers and technicians


Promoting G.M.P and HACCP in slautherhouses programs.


Exogenous C.

Cultural Barriers to use meatbyproducts

Regulatory barriers to use byproducts

Stage 2: Production

Actions

Re-evaluating standards of byproducts acceptance.


Endogenous C.Interruptions of cold chain duringtransport and storage

Lack or insufficient Packaging

Unsuitable storage conditions

Slow productos rotation

Mechanical damages duringexhibition


Incentivate good practices duringdistribution, storage and exhibition


Actions

Strengthning technical competenceof suppliers and technicians

Promoting the local consumption

Promoting the selling of products with short expiration datesLack of planning of sales



Establishing information channelsto consumers

Actions

Promoting different ways to conserve and prepare food

Establishing affordableprices for small units of products


Exogenous C.

Lack of regulation regardingexpiration date


Quality and buying politics

Marketing strategy: perceptionof abundance and variety

Marketing strategy: to incentivate the overbought

Non fulfilment of regulations

Actions

Definig politics for ethical marketing

Developing regulations on productslabelling


Endogenous C.

Lack of planning

Over-purchase or impulsivepurchase of food

unapropered Storage

Interpretation of expiration dates

Unsuitable preparation techniques

Preparation of excessive portions

non consumed prepared food

Stage 4:Consumption

Strengthening consumers decisionmaking process by information

Actions

Promoting good storage, managementpractices and food preparation

Strengthening the competences of cheffs and restaurant administrators in FLW.

Developing tools to quantifyFLW

Implementing practices to discourage FLW in restaurants.


Exogenous C.

Influenced by cultural aspects

Home composition

Spend in food respect to the income

Stage 4:Consumption

Actions

Making accesible some products sizefor single families

Designing new recipes

ii. General Practices

National Action Plan to Prevent and to Manage FLW

• Regulation to avoid edible food to be wasted• Measuring and quantifying FLW• Establishing sectorial goals• Establishing incentives and sanctions• Creating channels of communication• Preparing finances services to support investment in developing

countries.

iii. Remarks

Role of Retailers influece the whole supply chain Improving Packaging Planification is key to avoid FLW Aethetic standards should not exist Infraestructure requires investment, mainly in developing countries Price especulation Cultural barriers

Thank You!

Catalina GiraldoFAO [email protected]

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