south african food waste voluntary agreement: business ... · food safety initiative. divisions....
TRANSCRIPT
South African Food Waste Voluntary Agreement:
Business Plan Implementation Workshop
Friday, 26th July 2019Protea Fire & Ice, Cape Town
Ms. Matlou Setati, CGCSA
Welcome & Objectives of the day
CGCSA HISTORY
integrity. excellence. accountability
2002
CGCSA
EAN SA/GS1
Grocery Manufactures Assoc.
Efficient Consumer Response
2005AMAVUSO
Crime Prevention
2006Food
Safety Initiative
DIVISIONS
20152017 – DTI meeting (Sustainable Food
Systems)
February 2018 – SA-EU Dialogue Facility
Call for Proposals
March 2018 –Proposal Submission
May 2018 - Funding approval
October 2018 –Workshop (Voluntary
Agreement Proposed)
September 2018 –European Study Tour
(France, Belgium)
April 2019
Dialogues
July 2019
Dialogues
Steering Group
Pretoria
Cape Town
Dialogue objectives
• To inform the stakeholders on what work has been done to date and how this has informed the proposed business plan (with a link to the April dialogues)
• To present the proposed business plan, governance structure, costs and business case
• To garner feedback on the proposed business plan activities
• To present and discuss the working groups, and prioritise these for Year 1
• To explain what it means to be a signatory, the different functions, support provided, and commitment required
• To ascertain how different stakeholders would like to become involved
Ms. Linda Drummond, CGCSA
Introduction to the day
Agenda: Morning session9:00 – 9:10 Welcome & objectives of the day Ms. Matlou Setati, CGCSA
9:10 – 9:20 Introduction to the SA-EU Dialogue Facility EU / SA-EU Dialogue Facility
9:20 – 9:30 Introduction to the day Ms. Linda Drummond, CGCSA
9:30 – 9:50 Why tackle food waste in South Africa? Ms. Sibulela Ngeniswa, CGCSA
9:50 – 10:05 Government perspective on addressing food waste in South Africa
Mr. Surprise Zwane, DEFF
10:05 – 10:25 Potential Business response to addressing food waste in South Africa
Ms. Matlou Setati, CGCSA
10:25 - 10:45 Q & A Ms. Linda Drummond, CGCSA
10:45 – 11:15 TEA
11:15 – 12:00 Overview of the proposed business plan Dr. Julian Parfitt, Anthesis Group Ms. Nicola Jenkin, Pinpoint
12:00 - 12:30 Q & A Ms. Linda Drummond, CGCSA
12:30 – 13:30 LUNCH
Agenda: Afternoon session13:30 – 14:45 Call to action!
Role of signatories and contributions to the working groups
Group discussions to provide feedback on information presented and way forward
Ms. Matlou Setati, CGCSA
Dr. Richard Swannell, WRAP
Facilitated by Ms. Linda Drummond, CGCSA
14:45 – 15:00 Next steps and close Ms. Matlou Setati, CGCSA
Ground Rules
• General housekeeping
• Open discussions & feedback
• The Chatham House Rule
• Collate & agree actions from the day
• ‘Car park’
All
Introduction by attendees
Ms. Sibulela Ngeniswa, CGCSA
Why tackle food waste in South Africa?
FOR EVERY 2 TONNES OF
FOODWE EAT
ANOTHER TONNE IS
WASTED
9.6millionk
m²
An area the size of China is needed to grow the food that is wasted globally
• Financial – R13,000 billion
• Environmental - 3rd biggest GHG emitter
• Social – 1 in 9 go hungry
x 10
x 6
Impact
1,200 businesssites
200 companies
17 countries (inc. South Africa)
For each R1 invested R14 of financial benefit
realised
Return on investment per sector
The true cost of waste
Visible costs
Invisible costs
Disposal costs
• Lost materials• Energy costs• Lost labour• Lost water• Other costs
On average, the truecost of wasted materials is around ten times the cost of disposal.
Food waste in South Africa
• Estimated to be 12 million tonnes of food waste/year
• Equivalent to 40% of food production
• Full cost of food waste is around R100 billion/ year –
equivalent to about 2% of SA’s GDP
• By way of comparison the direct contribution of tourism to SA’s GDP is about R136 billion
18
Food Waste: Social & environmental case
• 43% of South African households vulnerable to poverty & 13 million routinely experience hunger
• Loss of valuable water (equivalent to 20% of total water used in SA’s food production)
• Responsible for 8% of SA’s green-house gas emissions
• Driver of biodiversity loss
SA Government has committed to Sustainable Development Goal 12.3
“By 2030 halve per capita global food waste at the retail and consumer level, and reduce food
losses along production and supply chains including post-harvest losses”
What can be done to tackle food waste?
• Regulation changes
• Fiscal incentives
• Voluntary Agreements - VAs on food waste growing around the world
Voluntary Agreements help tackle Food Waste
• Helped reduce waste by >3.5 M tonnes in the UK, Saving > R78 billion.
• Increased food redistribution by 50% to 43,000 t/y. Equates to 35 extra Million meals/y.
• Signatories to the agreement are nearly zero waste to landfill
• Overall helped deliver 19% reduction in UK food waste
• Worked in Norway – 15% reduction, also Netherlands
Oct-Nov-DecApr-May-Jun 2019 Jul-Aug-SepJan-Feb-Mar 2019
1) Establish a VA Secretariat2) 1st VA Steering Group meeting (to inform workshops)
3) April 2019: Wider VA stakeholder workshop4) Secretariat develops VA Business Plan/ Roadmap
5) Dialogue on governance and funding (July 2019) 6) Business plan implementation workshop (July 2019) 7) Sign-off of the business plan & roadmap 8) Acquire 1st
tranche of signatories
Phase 1: Initiation and
Set-up
Phase 2: ‘Pre-Launch’,
dialogues/ working groups
Phase 3: Preparation and
Launch of VA
2020
9) Steering Group agrees priority working groups [dialogues] & people identified 10) Secretariat organises 1st
wave of working groups
2020 Q2/Q3
VA Reporting cycle to 2030
Phase 4: Post-launch delivery towards SDG 12.3
SOUTH AFRICA ACHIEVES:UN SDG 12.3Supported by efforts of VA
11) VA Steering Group meets quarterly12) Working groups agree as & when to meet (minimum quarterly)13) VA signatory data collected and analysed Q2/Q314) 2020 VA baseline established15) Annual VA Summit = Oct 2020
2023 2026 2030
Launch of voluntary
agreement
Who and how have we engaged with stakeholders?
Government Primary agriculture
Food manufacturers / processors
Formal retail Hospitality, food service & tourism
Food redistribution / charity
Waste management / solution providers
Trade Associations/ Membership Organisations
Civil society / NGOs
Private service providers / specialists
Academia / Research Institutions
Other
DALRRDDBEDEADEADEADEFFDoHDPMEDPMEDSDDSTDTIGCISStatsSAW CapeCity of Cape TownEthekwiniiOther EU
Tru CapeCore Fruit
CloverCore FruitDANONE Distell Famous BrandsFood Masters SAI & JKellogsMarsNestleParmalatPepsicoPioneer FoodsRCL FoodsTiger Brands SAUnilever
MassmartPick n PayShoprite CheckersSparWoolwoths
BidfoodFair Trade TourismKFCNandosRestaurant Association of SASpur
Food for UsFood Forward SANosh Food Rescue SA Harvest
Agri-protein Bokashin BranInterwaste
CGCSANBIOrganics Recycling Association of South AfricaSALGASouth African Chamber of Baking
African Circular economy networkSA-EU Green Cape Smaack MakersWomen and Youth in AgricultureWRAP GlobalWWF
Carbon Calculated Circular VisionIQ LogisticaMérieuxNutriSciencesPinpoint Traceability SolutionsWerksmans
CSIRRhodes UniverityThe Sustainability InstituteTshwane University of TechnologyUniversity of KwaZulu NatalUniversity of PretoriaUniversity of Western Cape
AbbottAFRAP AspirataCOECPG Global EntecomFANRPANFOOD FOCUSGreenedgeGreenhomeKerryMediwareNCCNWPGREADSACBSNKE -Agriculture DevelopmentWillowtongroup
Current database of over 400 individuals, which has grown exponentially since our initial dialogues and continues to do so
• Strong Business case
• Compelling social and environmental case – the ‘right thing to do’
• Discussed options to tackle food waste over last 6 months
• Consensus amongst business is that collaboration through a Voluntary Agreement to halve food waste by 2030 seems most appropriate
Conclusions- Why tackle food waste?
Mr. Surprise Zwane, DEFF
SA Government perspective on addressing food waste in South Africa
Chemicals & Waste Economy Phakisa
Growing the waste sector from currently 0.62% of GDP to 1-1.5% of GDP in the next 5
years
29
The Phakisa aims to develop initiatives that have a positive environmental
impact, encourage GDP growth and create jobs
GDP growth Job creation
Reduction of
environmental impact
In scope
30
The Chemicals and Waste Economy Phakisa aims to reduce negative
impact on the environment, while growing the GDP contribution
and creating jobs within 5 years
Foster inclusive growth through positioning of South Africa as a globally competitive producer of sustainable products
Increase commercialisationof the circular economy and create value from resources currently discarded as waste
Key objectivesThe following objectives were defined based on the 5 year
Phakisa period ending 2023:
▪ Grow the secondary resources economy
by increasing local utilization and beneficiation
of waste resources by 50%-75% through creation
of an enabling regulatory environment
▪ Generation of opportunities from chemical
and waste resources for the creation of jobs/
opportunities in new / existing markets specifically
through enabling SMMEs
▪ Reduce waste to landfill by 75% of industrial waste
and 50% of municipal waste through education
and awareness, compliant society, application
of cleaner production
▪ Invest in R&D innovation (including IP)
and infrastructure to enhance the utilization
of local waste resources for new products, substances
and services that will create jobs,
and enhance the production of environmentally friendly
chemicals
Lab Aspiration
Reduce the negative
environmental and health
impact of waste and risks posed
by chemicals
31
As at 2016, 114 million tonnes of waste is generated per annum, of which
~75% end up in landfills
~0.62% contribution
to GDP1
~114 Mt of waste
generated per annum
~75% of waste
disposed in landfill2
60,000 – 90,000 informal waste pickers
~110,000 formal jobs
in chemical sector
~10% annual job growth in
the private waste economy
~35,000 formal jobs in
the waste economy
SOURCE: 2012 National Waste Baseline, Stats SA, World Bank, DST South African Waste Sector 2012 RDI Roadmap, interviews
with CSIR
1 In 2012 DST estimated the GDP contribution to be 0.51%, increase since then is estimated based on annual job numbers from
Stats SA household surveys
2 Rounded. The remaining 25% are either recycled, beneficiated, or burned. The largest share is organic waste composted at source
or burned for process heat. See detailed breakdown in backup
32
Our initiatives aim to directly address the lab aspirations
1 Beneficiation of waste is the creation/transformation of waste into higher value products and includes recycling initiatives
ENVIRONMENT
SMMEs
15 initiatives requesting
regulatory improvements to
help sector growREGULATORY
WASTE
9 initiatives directly
address
beneficiation of waste1
PRODUCTION
10 initiatives directly create
~4,300 SMMEs, targeted at
youth (70%) and women
(30%)
10 initiatives redirect
waste
from landfillsLANDFILLS
2 initiatives directly
reduce the amount of
waste generatedGENERATED
9 initiatives result in local
production of goods
20 initiatives contribute ZAR 11.5 billion to the GDP and create ~127,000
jobs and ~4,300 SMMEs
INDUSTRY SUPPORT
33
20 initiatives across 4 work streams, including 2 cross-cutting initiatives
Cross-cutting
initiatives
19 Coordinate SMME development opportunities across initiatives
Roll out national awareness campaigns 20
Bulk industrial
wasteMunicipal Chemicals
1 Increase ash uptake for
alternate building materials1
Export ash and ash
products1
3
2 Accelerate innovation and
commercialize existing R&D1
Use ash as soil ameliorant
Use ash to treat acid mine
drainage and backfill
mines
5 Towards zero meat
production waste to landfill
by 2023
6 Introduction of an e-
waste levy to increase
collection rate
7 Unlocking government ICT
legacy volumes
8 Achieving a minimum of 50%
of households separating at
source by 2023
9 Introduction of materials
recovery facilities
and pelletisation plants
to increase plastic
recycling rates
10 Produce building aggregates
and construction inputs from
rubble and glass
17 Ban import of harmful
chemicals (e.g.
leaded paint/paint
pigments)
16 Establish a refrigerant
reclamation and
reusable cylinder
industry
1 The large volumes of ash produced enables both beneficiation and export
2 Fruit and vegetables with high nutritional value, but that are physically imperfect
3 Fluidised bed reactor
Establish refuse-derived
fuel plants across South
Africa
Compilation/update
of packaging design
guidelines
Formalising the
packaging industry
producer responsibility
plans
Consumer awareness
campaign to use and
consume ugly food2
Product design and
waste minimisation
14
13
12
Developing capacity
through a specialised
programme which upskills
agri-stakeholders to
minimize food loss
11
15
18 Collect and dispose
of stockpiles of
harmful substances:
Mercury
Asbestos
2a
2b
4 Zero sewage sludge
to landfill
Anaerobic Digestor
Biogas to Energy
FBR3 Thermal Treatment
4a
4b
18a
18b
34
Business Government
Associations and social
sector1
The Phakisa hosted participants from business, government and
social sector, academia
NOT EXHAUSTIVE
Waste
minimisation
and product
design
Chemicals
1 Includes academia
Phakisa had on average 95 participants each day
Bulk Industrial
Waste
Municipal
Waste
35
These initiatives will add ~ZAR 11.5bn to South Africa’s Waste and
Chemicals sector and create ~50,000 direct jobs and ~82,000 indirect jobs
by 2023…
2016 2023
35.8
+11.524.3
1 Only direct potential (i.e. multiplier effect ignored)
2 Includes direct and indirect jobs
3686
82
243
2016
+127
2023
~75~80
116
ZAR bn 000 jobs
GDP contribution1 Job creation2
▪ ~4,300 SMMEs create ~41k of the total jobs created
▪ SMME development has a target of 30% women and 70% youth
SOURCE: National Waste Baseline 2012, STATS SA household survey 2016
Adjacent sectors (indirect jobs)
Informal sector
Formal waste sector (direct jobs)
36
Product design and waste minimisation
Product
design and
waste
minimisation
37
The waste minimisation workstream focused on waste production
stage of the value chain
In scope
Not in scope1
Disposal
Recycle
Re-use
Waste
Collection
and
sorting
Waste
recycling,
re-using
and
disposal
How can we
improve product
design to save costs
and minimize non-
recyclable waste?
How can we
minimize production
and processing
inefficiencies to
reduce costs and
minimize non-
recyclable waste?
How can we
minimize waste
generated through
distribution of
products?
How can we reduce
demand for
unnecessary
products and extend
the lifetime of
products?
Input and
DesignProduction Distribution Use
Waste production
WASTE MINIMISATION - INTRODUCTION
1 Out of scope for this workstream, but addressed in other workstreams in the lab
38
The waste minimisation workstream identified food and packaging waste as
largest potential sources to reduce volumes of waste produced
InitiativeTheme
Packaging
waste
Food
waste
Overall Impact
▪ Compile/update packaging
design guidelines and establishing
a national grading scheme for
packaging
▪ Formalising Extended Producer
Responsibility (EPR) plans in the
packaging industry
14
13
▪ Conducting focused research and
developing capacity amongst agro-
stakeholders
▪ Launching a consumer awareness
campaign to use and consume
‘imperfect’ (‘ugly’) food
11
▪ Establish up to 5 Refuse Derived
Fuel (RDF) plants across South
Africa
Refuse Derived
Fuel (RDF)
15
12
Volume of food losses
prevented (000
Tonnes)
245
Value of food losses
avoided (ZAR millions)1,200
Jobs Created 287
Volume of waste
diverted (000 Tonnes)146
Contribution to GDP
(ZAR millions)36
Jobs Created 2,464
Volume of waste
Diverted (000 Tonnes)120
Contribution to GDP
(ZAR millions)80
Jobs created 305
WASTE MINIMISATION - INTRODUCTION
39
Food loss in South Africa is estimated to be ~33%
of total production, of which most occurs pre-distribution
SOURCE: Estimating the magnitude of food waste generated in South Africa - Oelofse (2011), FAOSTAT (2014)
% of total waste
1 Does not include imports
Food losses across the value chain
% of total production
16
17
19
20
25
39
40
Fish and seafood
Fruits and vegetables
Milk
Roots and tubers
Meat
Oil seeds and pulses
Cereals
Percentage of production lost by food category
% of total production
Total food
losses
across
value chain
Food
Losses by
food
category
9% 8% 9% 6% 1% 33%
Production
waste
Post-
harvest
waste
Processing
and
packaging
Distributio
n
and
marketing
Consumptio
n
26%
▪ The majority of food
loss occurs prior to
distribution and
marketing
▪ Although high-level
information is available,
there is a lack of
research and data
which identifies
exactly where and
why these losses are
occurring
▪ Largest losses occur for
– Roots & tubers
– Fruit and
vegetables
▪ For these foods,
consumer preferences
for perfectly shaped
produce drives
significant part of losses
across the whole value
chain
Total
losses
WASTE MINIMISATION – INITIATIVES 11 & 12
11&12
40
Food insecurity will be reduced by upskilling and educating
stakeholders across the value chain
Initiative
12
▪ This initiative seeks to increase the
consumption of imperfect (ugly) food
▪ Design, develop and launch
a national food waste awareness
campaign
– The campaign will include TV, Social
Media and other marketing aimed at
influencing consumer behaviour
Launching a national
consumer awareness
drive on food waste
Conducting focused
research and capacity
development amongst
agro-stakeholders
11
▪ Create a specialized program which will
upskill agro-stakeholders which will:
– Conduct targeted research (e.g.
secondary/alternative market
development for ugly food and
consumer incentives to increase
consumption of ‘imperfect’ food)
– Testing, replicating and scaling new
and existing tools which will lead to
improved production and decreased
food losses
– Developing a national multi-purpose
platform which aggregates,
consolidates and publishes agricultural
and food loss data
Impact from food waste initiatives
Jobs Created
Environmental & Economic
▪ Volume of food losses
avoided (000’s
Tonnes)
245
▪ Value of food losses
avoided (ZAR billion)1.2
▪ Indirect jobs 257
▪ Direct jobs 30
WASTE MINIMISATION – INITIATIVES 11 & 12
11&12
41
Impact: JobsContext: the problem Proposal
Impact: Economic
and environmental impact
Funding requirement (ZAR million)
Conducting focused research and capacity development amongst agro-
stakeholders
▪ Direct jobs
Total 5-year cost 95.7
Public funding 4143%
Potential Funding Agencies: DAFF, DRDLR, GIZ, USAID, UNEP
and potential for GBS grants by 2020
Donor funding 4042%
30▪ Create a specialized program
which will upskill agro-stakeholders
which will:
– Conduct targeted research
(e.g. secondary/alternative
market development for ugly
food and consumer incentives
to increase consumption of
‘imperfect’ food)
– Testing, replicating and
scaling new and existing
tools which will lead to
improved production and
decreased food losses
– Developing a national multi-
purpose platform which
aggregates, consolidates and
publishes agricultural and food
loss data
▪ South Africa loses ~33% of food
production
▪ In 2012, this was valued
at R61bn
▪ This waste is caused by
– Inefficiencies in post-harvest
handling, storage and
distribution practices
– Consumer preferences
for ‘perfect produce’
▪ Although some data on food losses
is available, it is often proprietary
and not available to smallholder
and emerging farmers
Existing
Resources14.716%
▪ Volume of food
losses avoided
(Tonnes million)
270
▪ Value of food
losses avoided
(ZAR billion)
1.2
1 One data and information team (1X Manager and 2X Officers) per province
11
WASTE MINIMISATION– INITIATIVE 11
42
Funding need for Specialised Food Waste Programme
Funding need (capex and non-recoverable opex)
11.3
15.0
16.8
2019/20
15.9
2018/19
26.3
2022/23
16.815.9
18.9
18.917.8
2021/22
17.8
2020/21
ZAR M
R95.1
m
Example funding sources1 (ZAR M)
▪ Public Sector
▪ Donors
▪ Existing Resources
OpexCapex
Equipment
App development
Platform Development
59.0Salaries
Upskilling services & Research
Unit Expenses
8.7
0.1
2.5
8.9
16.5
Total Required
38
38
19
40%
40%
20%
11
WASTE MINIMISATION– INITIATIVE 11
Funding breakdown by category (ZAR M)
1 Based on Investor Day indicative interest
43
Implementation plan overview for Specialised Food Waste Programme
Key
implement-
ation activities
Cross-initiative topicsGovernance and stakeholders
Implementing agency: DAFF
Key stakeholders:
▪ DST
▪ DEA
▪ ARC
▪ CSIR
Plan to secure funding
▪ Setup funding (initial salaries and equipment)
must be budgeted for by in September/October
to ensure that the unit can be established in
2018.
▪ Additional funding for Opex, research and
development of the platform should be sourced
from donors and other stakeholders in 2018
▪ National Waste Awareness
Campaign
KPIs
KPIs
# of visitors to platform
Baseline
0
0
17/2018
0
0
18/2019
5
20,000
19/2020
10
40,000
20/2021
10
60,000
21/2022
10
80,000
22/2023
# of Research Projects completed 10
# of contributors to platform 0 0 5,000 7,500 10,000 12,500 15,000
100,000
Activities Deadline Responsible
1.1 Secure Funding for 'Special delivery unit' (SDU) 29/09/17 Mr. J Kgobokoe, DAFF
1.2 Establish 'Special delivery unit' (SDU) 26/10/18 Mr. J Kgobokoe, DAFF
2.1 Identify opportunities to minimize food loss 14/12/18 TBD, Special Delivery Unit
2.2 Identifying knowledge gaps in the food value chain 19/04/19 TBD, Special Delivery Unit
2.3 Identify global best practices that have been implemented to minimize food loss
22/02/19 Dr. Moephuli, ARC
2.4 Identify challenges which currently prevent the uptake of available tools and technologies
19/04/19 TBD, Special Delivery Unit
2.5 Engage potential financial partners so support implementation 30/08/19 TBD, Special Delivery Unit
3.1 Coordination of solutions for implementation 13/12/19 TBD, Special Delivery Unit
4.1 Prioritize the best practices for the platform development 22/02/19 Dr. Henry Roman, DST
4.2 Platform and app development, testing and training of staff 30/08/19 Dr. Henry Roman, DST
4.3 Launch of the platform & app 30/08/19 Dr. Henry Roman, DST
4.4 Management of the platform & app 02/07/22 Dr. Henry Roman, DST
5.1 Conduct a Market survey 06/09/19 TBD, Special Delivery Unit
5.2 Development of the Market Intelligence Report 02/07/22 TBD, Special Delivery Unit
6.1 Establishment of alternate market for ugly food 03/08/19 TBD, Special Delivery Unit
11
WASTE MINIMISATION– INITIATIVE 11
▪ GIZ
▪ GBS
44
Impact: Jobs and Economic ValueContext: the problem Proposal
Impact: Environmental impact
Funding requirement (ZAR million)
SOURCE : NRDC (2012) How America is Losing up to 40% of its food, Green Jobs Report, Intermache
Develop and launch a consumer food waste awareness campaign
1 Post initiative assessment of an awareness campaign in Western Cape indicated a 20% self-reported behaviour change – actual
behaviour change is assumed to be 10%. Only 24% of fruit and vegetable waste is addressable by behaviour change
2 Fruit and vegetables that appear physically imperfect, but that are nutritionally valuable
▪ Currently South Africa
is wasting 10.2m tonnes
of all food produced
▪ Although the majority of waste
occurs ‘upstream’ during
production, post-harvest
and processing, ~24% of this
waste globally is generated
as a result of consumer
preferences for ‘perfect food’
GDP contribution from
recovered food (ZAR
billion)
▪ This initiative seeks to increase the
consumption of “ugly” food2
▪ Design, develop and launch
a national food waste awareness
campaign
– The campaign will include TV,
Social Media and other marketing
aimed at influencing consumer
behavior
1.2
Waste diverted from
landfill (‘000 tonnes
annually)
270
5 year Campaign
Cost88.8
Private funding 47
Public funding 21.1
56%
22%
Donor funding 20.622%
NOTE: This initiative forms part of the cross-cutting awareness initiative (19) and will be detailed further there
12
WASTE MINIMISATION– INITIATIVE 12
45
A nationwide awareness campaign is required to support growth
of the chemicals and waste economy
▪ Consumer drive to “eat ugly fruit”1
▪ Consumer awareness on e-waste
▪ Consumer drive to separate waste
at source
▪ Overall awareness about safe
disposal of waste
Topics for awareness campaign Support provided
▪ Joint platform to enhance reach
and deliver individual messages,
e.g.
– Common “look and feel” of
campaigns
– Single information platform with
more news
– Integrated plan for
communication with media
– Measuring of reach of
individual campaigns by used
channel to improve overall
targeting for next campaign
– Shared procurement of
services
▪ Use of harmful chemicals in paint
▪ Update of packaging design
guidelines to increase recyclability
of packaging
▪ Building aggregates and
construction inputs from rubble
and glass
Consumer
behaviour
Industry
Practices
1 Fruit or vegetable that is shaped different from the norm but as good for consumption as “regular” fruits or vegetable
20
CROSS-CUTTING – INITIATIVE 20
Operation Phakisa: Initiative 11/12 Food WastePrioritised activities Lead Estimated budget Timeline
1. KNOWLEDGE PLATFORM, RESEARCH AND DATA (Align with / as part of voluntary agreement)
1A: Research to inform and guide policy, activities, investment1B: Reporting, Monitoring & Evaluation1C: Development of a national food waste knowledge platform
Led by CSIR/Stats SALed by CSIR/Stats SA/DPMELed by DEFF / CGCSA
R8m over 3 yearsR10m (front-end loaded)R8m (front-end loaded)
Urgent, ASAPQ1 2020Q1 2020
2. SPECIAL PURPOSE VEHICLE (DELIVERY BODY)
2A: Establishment and implementation of a food waste SPV Currently CGCSA/DTIDEFF MoA with Depts
R5m / year (op. costs) Q3 / Q4 2020
3. ESTABLISHMENT OF SURPLUS FOOD PROCESSING AGRI-HUBS and AGRI CAPACITATION
3A. Food hubs / Agri-Parks to act as venues for processing surplus food 3B. Agri community capacitation to reduce food loss and waste
DEFF initial leadDALR & ARC / AgriSETA
R25m for 1 food hubR30k / student / year
Q3 2020 workshopDetermined by 1A
4. REGULATIONS, STANDARDS & GUIDELINES
3A. Refined / updated compost standard (Act 36 of 1847)3B. Standardised date labelling (R146)3C. Legislation to enable surplus food redistribution3D. Government food procurement guidelines3E. Household and food service sector guidelines
DALRDoH / SABS / DAFF / CGCSADoH / WerksmansNational TreasuryDEFF / CSIR
R5m for workshops In progressTo happenIn progressTo happenIn progress
5. NATIONAL CAMPAIGNS / TRANSFORMATIVE LEARNING PROGRAMMES
5A. Themes to be determined based on outcomes of 1A GCIS / Tbc R235m? Determined by 1A
6. IDENTIFICATION AND IMPLEMENTATION OF SOLUTIONS
6A. Identify solutions and good practice
6B. Run innovation challenges to implement solutions
Tbc R10m per challenge Determined by 1A
47
THANK YOU
Ms. Matlou Setati, CGCSA
Potential business response to addressing food waste in South Africa
Making the link between Operation Phakisa & the VA
• Proposed setting up of a Public Benefit Organisation (PBO) in response to Operation Phakisa’s need for a Special Purpose Vehicle (SPV) to implement the Operation Phakisa Food Waste Initiative via the Food Waste voluntary agreement
• PBO’s act as a mechanism for responsibly spending public funds derived from donations and grants on a tax free basis
• Operation Phakisa requires business-led commitment
• Section 18 route or Section 28 route
Questions?
Tea Break
Dr. Julian Parfitt, Anthesis Group &Ms. Nicola Jenkin, Pinpoint
Overview of the proposed business plan
Evolution of the business plan
• Gap analysis – current situation in South Africa (November 2018)
• Recommendations for a roadmap and voluntary agreement (December 2018)
• Recognition that a VA needs a formal business plan:• Attract funding
• Provide focus
• Command respect within sector
• Provide a credible response to reduce SA food waste and UN SDG 12.3 + other benefits
Blueprint for a voluntary agreement
1. A need for firm VA food waste reduction targets
2. Dedicated staff within an independent delivery body
3. Although not run by government, a VA needs accountability and a main sponsor within government
4. Secure and long-term funding
5. Local knowledge and expertise is required to make a VA successful - designed by South Africans for South Africa
6. Whole chain approaches
56
INITIATION
&
SET-UP
AMBITION
GOVER-NANCE
&
FUNDING
ESTABLISH-ING
ACTIONS
MEASURE-MENT &
EVALUA-TION
Source: EU Refresh project, 2019
Business Plan proposed timeline: 2019-2022• Target: Collecting achieve a 50% reduction in food waste reduction by 2030
• Adopt the ‘Target, Measure, Act, Report’
• Agree to work collectively and collaboratively: share best practice, provide expertise, learn from each other
Year 1 : 2019/2020 Years 2-3 : 2021-2022
− Signatories to measure their food waste / surplus and identify ‘hot spots’ to develop a baseline
− Establish priority working groups for year 1
− Support delivery of Operation Phakisa
− Identify and connect with other key stakeholders e.g. farmers
− Signatories to work towards achieving agreed upon percentage reduction in food waste / surplus
− Signatories to report annually on a confidential basis
− Continue with year 1 working group activity and establish new working groups
Aligns with Operation Phakisa &
other inititiatives
58
0.00
2.00
4.00
6.00
8.00
10.00
12.00
2020 2021 2022 2023 2024 2025 2026 2027 2028 2029 2030
Mill
ion
s o
f to
nn
es
Consumer food waste Distribution/ retail Processing/ packing
Handling / storage Agriculture
• Accurate estimates of food waste are notcurrently available for South Africa
• This trajectory is used to indicate the scale ofreductions needed to meet SDG 12.3 by 2030
• To meet the 2030 target would require areduction of nearly 6 million tonnes/ yearagainst a 2020 baseline
• Part of this reduction will be critically linked tothe VA and its working groups
• Sustained funding at an appropriate level and afully functioning governance structure must bein place to enable the VA to follow such achallenging trajectory
Baseline 2020
18% reduction
36% reduction
SDG 12.350%
reduction
SA VA indicative trajectory to 2030
Establishment of a VA baseline and SDG progress reports
KEY ACTIVITIES:
1. Develop draft monitoring and reporting methodology with StatsSA and CSIR, taking account of UN SDG
12.3 indicators and relevant metadata, and multi-metric social, environmental and economic indicators
2. Run a workshop on collection methodologies, assumptions and analysis of current situation; present
baseline options and reach agreement
3. Produce agreed baseline for 2020, following World Resources Institute FL&W Accounting and Reporting
Standard and taking account of the FUSIONS Food Waste Quantification Manual
4. Agree frequency of rolling programme of measurement and progress reports
Apr-May-Jun 2020 Q2 Jul-Aug-Sep 2020 Q3 Oct-Nov-Dec 2020 Q4Jan-Feb-Mar 2020 Q1
International definition of food waste to support SDG 12.3 reporting
e.g. World Resources Institute’s (WRI) Food Loss & Waste reporting standard
Yet aligned and taking into account South African waste legislation, regulations, standards and definitions.
12 months
Food
Inedible parts
Animal Feed
Biomaterial/
processing
Co/anaerobic
digestion
Compost/aerobic
Controlled
combustion
Land application
Landfill
Not harvested
Refuse/discards
Sewer
2020-2022 annual data collection, analysis & reporting
KEY ACTIVITIES:
1. Establish a reporting template based on WRI FL&W accounting and reporting standard.
Design a secure web portal for hosting signatory data
2. In conjunction with the monitoring and evaluation working group, design a quality assurance
system for signatory returns and deal with technical queries on food waste reporting
3. Compile anonymized results for signatories to contribute to the 2020 food business baseline
4. Develop and implement a training programme aligned to signatory reporting timetable
Apr-May-Jun 2020 Q2 Jul-Aug-Sep 2020 Q3 Oct-Nov-Dec 2020 Q4Jan-Feb-Mar 2020 Q1
A focus the M&E working group, to be led StatsSA/ CSIR in consultation with the DPME
Questions?
Department of the Presidency (TBC)
Special Purpose Vehicle / PBO / Secretariat (CGCSA)[Responsible for co-ordination & delivery]
Steering Group
Core & Associate signatories[Commitment to delivery or support the voluntary agreement]
Theme focused working groups[Task oriented]
Proposed governance structure
DEFF Operation Phakisa Chemicals
& Waste
Operation Phakisas (x7)
Research priorities – initial ideas
1. Food loss and waste along the supply chain [hotspots] (could also include a food flow map for the country / waste compositional analysis), including on-farm food loss and waste (small- and commercial agriculture)
2. A more holistic understanding of food surplus and redistribution potential / feasibility
3. Comprehensive household food waste study
4. Hospitality and food service food waste
5. Informal food sector and associated food waste
Proposed future innovation challenges
1. Cool chain storage and distribution
2. Food surplus and secondary markets (job creation)
3. Gleaning and co-harvesting
4. Whole-chain solutions
5. Farm-level technology support and capacitation
To be informed / prioritised once the hotspots analysis has been undertaken
Oct-Nov-Dec 2019 Q4Apr-May-Jun 2019 Q2
Actions to voluntary agreement launch
KEY ACTIVITIES PRIOR TO LAUNCH:
1. Need to build on the feedback from today and the workshops and revise the plans for the VA
2. Consult on the revised plans
3. Signatory recruitment • To identify, target, engage and sign up signatories • To get signatory approval to mention in press, use
logos etc.
4. Voluntary agreement launch at CGCSA Annual Summit (Proposed 6th or 7th November 2019)
Jul-Aug-Sep 2019 Q3Jan-Feb-Mar 2019 Q167
Launch purpose
• The launch will present the food waste voluntary agreement as the main mechanism for implementing South Africa’s SDG 12.3 commitment.
• It will introduce the food waste voluntary agreement’s ambitions and targets, and share the business plan.
• The launch will introduce the first set of main signatories and sponsors.
• Will act as a call to action for South African food-related business, NGO’s, local authorities, government departments, food redistribution charities to sign up and support the voluntary agreement.
Alignment with other initiatives
• Operation Phakisa Chemicals & Waste (Food waste initiative)
• WWF-South Africa research and advocacy / sustainable food systems
• Western Cape Government’s ‘Nourish to Flourish’
• Institute of Directors’(IoD) King V – Principle 3 (waste)
• Other food discussions e.g. National Business Initiative (NBI)
Indicative voluntary agreement budget & considerations – first 3 yearsBudget item 2020 2021 2022
1. Secretariat salaries R2m R2.6m R2.6m
2. Annual summit R182,500 R182,500 R182,500
3. Working groups – secretariat + technical work on hotspots
R5m R4.5m R4.5m
4. Technical Support for measurement & reporting
R5.5m R5.5m R3m
5. Publicly funded research underpinning VA (e.g. behavioural change research –consumer food waste)
R3m R3m R2m
6. Campaigns R50mR45m R45m
7. Innovation challenges 0 R6m R6m
Estimated Return on Investment over period = R18 for each Rand invested
Conclusions
• Clear business and social/ environmental case for action
• Links closely with Government thinking on food waste reduction
• Excellent return on investment
• Indicative work programme and scale of funding developed,
following April workshops (Johannesburg) and stakeholder
conversations
Questions?
Lunch