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1
SUMMER 2019
IFWC REPORT
2
IFWC 2019 Check out what we have done this year so
far and our future actions.
Our Members in action Our members fight food waste, their key
actions in 2019.
The EU Food Waste Policy The EU common methodology for
quantifying food waste, REFRESH results
and national policies in France, Italy and
the UK.
Trends Trends that are shaping the food waste
reduction field according to us.
Next Initiatives and coming events.
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04
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02
05
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OUR NEW STRATEGY
Since 2015, we have clearly identified
needs within food services value chains for
INNOVATION to enable all players to
collaborate, measure food loss and waste
(FLW), share costs and redistribute
benefits associated with FLW prevention.
External analysis by FSG confirmed that
IFWC remains a unique initiative
connecting actors along food services
value chains, to collaboratively prevent
food waste.
To scale our impact, we have defined a
new strategy that makes the IFWC a hub
for FLW prevention within hospitalities
and food services (HaFS) in Europe.
Through active networks of businesses and
organizations at both local/national and
European levels, we want to
• Facilitate stakeholders’ engagement.
• Support priority solutions for
implementation.
• Be the voice of HaFS businesses on
FLW reduction in Europe and
embrace a thought leadership.
This implies organizational changes:
1. Recruiting an Executive Director
that embodies the organization
within European networks.
2. Recruiting businesses from
hospitalities and ensuring our
membership covers all stages of
the value chain.
3. Leveraging and coordinating
active national networks.
4. Transforming into a pre-
competitive environment.
These transformations will allow better
access to EU funding solutions while
reinforcing our impact as a European
non-profit organization.
4
ON GOING WORK
1. The IFWC Executive Director job
offer has been posted on IFWC website.
2. Proposal from United Against Waste
to define collaboration process will be
received in September.
3. Dissemination of Do Good: Save
Food!
3.1 The European Parliament
Intergroup on "Climate Change,
Biodiversity & Sustainable Development”
& the European Parliamentary Alliance on
the Fight against Hunger, organized an EU
Roundtable on «Do Good: Save Food!
Educating future generations for a zero-
food waste world» on February 21st. Click
here to access the event summary report.
3.2 Our partner, FAO REU, reached
agreements to translate education
materials for Romania, Croatia, Hungary
and Turkey. FAO regional office in Asia
has agreed to implement the education
package in Thailand within 20.000 schools
in 2020. A Train the trainers’ workshop is
to be scheduled in December.
3.3 To promote Do good: Save food!
and receive endorsement from European
cities, a webinar was organized the 26th of
June in partnership with the Association of
Cities and Regions for sustainable
Resource management (ACR+), a
network of cities and regions for sustain-
-able resources management. New
contacts have been made leading to
calls to further identify potential
collaboration with government
members and NGO’s in the UK, France
and Belgium (UK Department for
Environment, Food and Rural Affairs
and Zero Waste Scotland, Good Planet
France and Belgium, Biocanteens
network – URBACT). ACR+
coordinates the European Week for
Waste Reduction scheduled from 16th
to the 24th November, this year,
focusing on Waste Education and
Communication. Do Good: Save Food!
will be promoted and made accessible
on the EWWR webpage for schools
willing to participate.
3.4 Together with FAO REU, EIT
food, FoodWin and ACR+, we are
thinking of organizing a communication
campaign during the European Week
for Waste Reduction targeting
European consumers.
5
Sodexo works to be able to halve food
waste by 2025. Waste Watch is a data-
driven food waste prevention program to
enable teams to capture food waste data,
get clear insights into what is being wasted
and why, whether food waste is generated
in the kitchen or at consumer level.
Sodexo’s commitment to deploy food
waste measurement at 3.000 sites
represents the largest initiative of its
kind in the restaurant and foodservice
industry. “We are committed to make
these figures public to bring a sense of
urgency and motivate us to always do
better,” said Denis Machuel, Sodexo’s
CEO. Find more information here.
Denis Machuel will attend the Champions
12.3’s annual meeting event conference in
September 2019 in New York (U.S.).
Denis Machuel Chief Executive Officer (CEO) of Sodexo
Neil Barrett Group Senior Vice President Corporate Responsibility of Sodexo
Roshith Rajan Director, Corporate Responsibility Asia Pacific of Sodexo
Erika Galland Corporate Responsibility Program Manager of Sodexo
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WWF North America
Supported by the WWF, the Pacific Coast
Collaborative — a consortium of U.S. and
Canadian governments consisting of
British Colombia, California, Oregon, and
Washington, as well as the cities of
Oakland, Portland, San Francisco, Seattle,
and Vancouver — committed to halving
food waste by 2030.
The World Wildlife Fund (WWF) is
expanding Food Waste Warriors, its
program aimed at educating students
and school staff about the impacts of
wasted food. The Food Waste Warrior
toolkit provides lessons, activities and
resources to share how what we eat and
what we throw away impacts our planet by
creating a classroom in the cafeteria.
From January 2019, WWF consultants
and contractors started to implement the
program at schools in Atlanta,
Cincinnati, Columbus, Denver,
Indianapolis, Nashville, Phoenix,
Portland (Oregon), and Seattle.
WWF Greece
WWF Greece has teamed up with
Unilever Food Solutions for the “Hotel
Kitchen: Food has Value” initiative,
which includes three Greek hotels this
summer. For 3 months, hotel staff will
be introduced to best practices and
ways to reduce food waste, including
keeping record of waste across the
supply, preparation and dining process.
The toolkit will be offered to interested
hotel businesses and seminars for
hotel’s staff, executives and culinary
arts students.
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At General Mills, we believe that taking a lead role
in surplus food recovery is a business, moral and
sustainability imperative. When less food is
wasted, fewer greenhouse gases are emitted from
landfills, less water is consumed growing unused
food, and more hungry people get fed.
General Mills has invested in food banking for more than four decades, including philanthropic cash investments of €18 million in the last 10 years alone. By supporting the launch and scaling of FareShare GO in the UK (used by Tesco, Waitrose, and others) and MealConnect in the USA, more than 30.000 retail locations have gained the capability to systematically donate their surplus food.
In the last 12-month period, these
philanthropic efforts helped nonprofit
partners recover more than 1,9 billion
kgs of good surplus food.
With support from General Mills, FareShare in the U.K. last year recovered enough surplus food to help enable 36 million meals for hungry people.
For more on how General Mills is taking a lead role in food recovery and food waste reduction globally, please visit: generalmills.com/Responsibility/Sustainability/food-waste.
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1 Combating Food Waste: an opportunity for the EU to improve the resource-efficiency of the food supply chain, European Court of Auditors, 2016
EU POLICY
In 2016, the European Court of Auditors
highlighted the fact that the Commission’s
ambition in regard to food waste, has
decreased over time1 “waste reduction
targets have been lowered – initial target
set in 2011 was to halve disposal of edible
food by 2020 while the current 12.3 target
states ‘halving per capita food waste at the
retail and consumer level by 2030’, the
obligation for Member States to report on
food waste has been delayed, the deadline
for the Commission to adopt an
implementing act to establish a common
methodology for measuring food waste
has been repeatedly postponed and there
is still no EU-wide definition for food waste.
Altogether, a baseline (a reference level
for a given year) from which to target
reduction in food waste has never been
defined”.
9
Nevertheless in 2019, important barriers have been removed:
1. A common food waste
measurement methodology to
support Member States in
quantifying food waste at each stage
of the food supply chain was
released in May 2019 and will enter
into force in fall 2019. This
methodology includes an official food
waste definition.
2. Member States should start
measuring food waste on a yearly
basis in 2020.
3. By 31 December 2023, the
Commission shall examine data on
food waste provided by Member States
to deliver a baseline from which the
feasibility of setting up a Union-wide
food waste reduction target to be met
by 2030 will be examined.
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THE EU COMMON FLW MEASUREMENT METHODOLOGY
KEY INFORMATION
This methodology will ensure coherent monitoring of food waste levels across the EU.
It is compatible with the Food Loss and Waste Standard2, i.e. following the EU
measurement methodologies, and associated minimum quality requirements can be
achieved Food Loss and Waste Standard, this is true for all actors (business, NGO,
Region, country).
DEFINITIONS
Food: encompasses food as a whole, along the entire food supply chain from
production until consumption. Food also includes inedible parts, where those were not
separated from the edible parts when the food was produced, such as bones attached
to meat destined for human consumption.
Food waste: can comprise items which include parts of food intended to be ingested
and parts of food not intended to be ingested. It does not include losses at stages of
the food supply chain where certain products have not yet become food, such as edible
plants which have not been harvested. Beverages and drinks are not to be measured
(only in a voluntary basis).
GOALS
1. Measure levels of food waste uniformly.
2. Define an EU baseline with better understanding of the problems and
identify priority actions.
3. Provide a coherent monitoring and reporting framework.
4. Coordinated EU level policy, to set possible quantitative targets.
SCOPE
Food waste must be measured separately at each stage: (a) primary production;
(b) processing and manufacturing; (c) retail and other distribution of food; (d)
restaurants and food services; (e) households. Agricultural losses (and most of the
agricultural waste) and food by- products are excluded from the monitoring.
11
2 The purpose of the FLW Standard is to facilitate the quantification of FLW (what to measure and how to measure it) and
encourage consistency and transparency of the reported data.
MEASUREMENT
Member States are to report FLW generated in a yearly basis (Annex IV can be used,
instead of Annex III which has higher requirements). In depth analysis of the FLW
generated is to be done at least once every four years nationally (using Annex III
is compulsory for the first year).
To ensure comparability between Member States, they should provide additional
information linked to the methods of measurement and the quality of the collected data.
All actors in the supply chain in charge of measuring need to follow the minimum
quality requirements for its uniform measurement (as defined in the
methodology).
IMPACT ON BUSINESSES
The EU relies on Member States to collect food waste data. It is Member States
decision to make it compulsory for businesses or not to measure food waste.
Members States will choose how they want to collect data from business operators and
ensure data representativeness and reliability (i.e. knowing what measurement method
is being used and reach a representative sample and significant amount of data).
As already seen with ADEME studies in France, with the REDUCE project in Italy or
with WRAP in the UK, public-private collaboration will be organized on the basis of
voluntary agreements where businesses collaborate and get the support from experts
(public/private agencies, universities, NGO’s, consulting companies, etc.) to implement
FLW measurement methodologies in their operations and report data within dedicated
frameworks. This is usually funded and coordinated by relevant Ministries and enables
Member States to derive estimates of FLW generated over a year in the country.
It is likely that in the future Governments will progressively make it compulsory for
businesses (for big businesses rather than SME’s) to measure and monitor
transparently FLW generated within their operations and along their supply chains.
It will be crucial for businesses to explain how they have collected data and
justify when and why they haven’t been able to comply with minimum quality
requirements.
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REFRESH LEGACY
Find all results of Refresh on
their website: https://eu-
refresh.org/results
The project aimed to:
• Develop strategic agreements to reduce food waste with governments, business and local stakeholders in four pilot countries: Spain, Germany, Hungary and the Netherlands.
• Formulate EU policy recommendations and support national implementation of food waste policy frameworks.
• Design and develop technological innovations to improve valorization of food waste.
The Fusions project (Refresh older
brother), highlighted the need for value
chain collaboration and food waste data
collection. Refresh gave more consumers
and value chain collaboration insights
related to food waste prevention.
It concluded that process and/or policy to
define the overall EU objectives,
strategies and instruments with regard to
food in general (not only food waste), e.g.
EU Food Policy, can be a relevant step to
address many of the trade-offs and
improve the development of synergies
between food waste reduction and the
promotion of sustainable food systems.
13
LEARNINGS FROM REFRESH VOLUNTARY
AGREEMENTS (2016-2018)
The Framework for Actions (FAs)
established a core group of key food
waste stakeholders (e.g. Retailer,
Producing company, Out of home
businesses, NGO, Government, Scientific
partner and Waste collection company),
recruited wider food waste signatories,
attempted to quantify their food waste
situation (baseline) and undertook pilot
projects to reduce food waste in their
country.
The main objectives of FA pilots were
to establish evidence for a pan-
European FA and enable action in keys
parts of the food supply chain, so
organizations across Europe make a
significant contribution towards SDG 12.3.
The evaluation of the project
highlighted FAs:
• Facilitate collaboration between
different stakeholders across the
food supply chain.
• Offer a flexible approach to
tackling food waste.
• Highlight shared lessons learnt
and best practice approaches.
A common issue across the
countries revolved around
difficulties with obtaining food
waste measurement data from
participating organizations.
After 4 years of project implementation and meetings
between food chain stakeholders, 150 participants - including IFWC-
met at the REFRESH final conference in Barcelona in May
2019.
14
FEEDBACK FROM THE INVOLVEMENT OF THE PRIVATE SECTOR IN
VOLUNTARY AGREEMENTS
The reach to private sector has been limited. Nevertheless, companies such as Sodexo, Nestlé in Germany and Unilever and Rabobank in Netherlands were involved in different innovation projects aiming at enhancing collaboration between stakeholders in the whole value chain. For example, revision of packaging to try to reduce food waste at home, study of the effect of price promotions on food waste, characterization of food waste across the nectarines and peaches food chain in Spain…
Considering variations across countries, regarding socio-economic factors and different food waste starting points, a single pan-European agreement would be very difficult to implement, hence companies might prefer to engage in national food waste reduction plans.
It was evident through an attempted baselining exercise that there are still several barriers to obtaining quantitative food waste measurements and publish data. This is due to commercial sensitivity, fear for public bad perception, lack of resources and availability of operational methodologies. It happened that some signatory companies faced challenges around participating in pilot projects which revealed both a lack of resources available as well as a need for higher operational commitment.
More information here: Evaluation of Framework for Action, Final Synthesis Report
NB: A call for pilots will be issued for the business community and other stakeholders to participate in testing new approaches to reduce food waste and replicate these approaches into other countries.
EU NATIONAL POLICIES
Countries in the EU initiated regulations to facilitate food donation and require food waste measurement. A shift has been made towards greater focus on data collection along the supply chain when Fusions highlighted the lack of consistent data in EU countries (Estimates of European food waste levels, 2016).
Some countries like France tend to integrate food waste reduction into a glo-
-bal Food Policy (Etats généraux de
l’alimentation, loi Egalim 2018).
Others leveraged Refresh Voluntary
Agreements as a flexible framework to
enhance value chain collaboration to
reduce food waste. That shows that
countries are starting to address the
root causes of food waste.
15
THE UK
The Courtauld Commitment 2025 is a
world-leading voluntary agreement to
work along the entire food chain to reduce
the environmental impact of the UK food
and drink industries, from farm to fork and
beyond.
It is materialized with the launch of the
world’s first Food Waste Reduction
Roadmap to UK businesses to:
• Measure and report consistently and
with confidence.
• Take targeted action to reduce waste in
their own operations, their supply chain
and from consumers.
• Deliver against Courtauld 2025 targets.
ITALY
The Italian Law 166/2016 against food waste makes it easier for food retailers to donate food to charities and food banks. Businesses can give away food past its sell-by date and benefit from tax cuts. Farmers are also able to donate surplus food. It has allowed a 50% increase of recorded donations and retail redistribution points (from 1050 to more than 1500) since 2016.
Through communication and information activities designed for selected targets, the LIFE-Food. Waste. StandUp Project aims at contributing to and influencing an ongoing process, enhanced by the approval of Italian Law 166/2016 on food waste, such as cross-cutting and interdisciplinary discussion meetings among stakeholders or the launch of a contest for the best idea of food waste prevention addressed to agri-food businesses, retailers and consumers.
The REDUCE project aimed at quantifying food waste in Italy -as foreseen by the EU Waste directive- and the SDG 12.3 has collected data at retail, canteens and household stages.
16
FRANCE
In 2016, France passed the law 138/2016
to fight against food waste reinforcing the
food waste hierarchy: prevention
solutions first, recovery and valorization
solutions as less preferred solutions. This
law prevented food shops from making
food which is still fit for human
consumption inedible and made
compulsory for big retail shops to build
partnerships with food charities to give
away their edible food surplus. As a
result, the percentage of supermarkets
donating unsold products increased
(rising from 15% to 50% from 2016 to
2018, depending on regions).
In 2018, France voted the new law (loi
Egalim) to promote more sustainable
food systems. It includes new
requirements on food waste monitoring in
retail and mass catering sectors, making
mandatory for mass catering sites to
conduct food waste diagnosis and make
public commitments and internal audit
process associated with food waste. By
2022, a national report on food waste
monitoring in the retail and mass
catering sectors will be delivered to
the National Parliament.
17
A GROWING LEVEL OF AWARENESS
There is a clear shift in consumers’
mentality showing an increase in
awareness of climate change (youth
strikes, marches for climate change
organized worldwide, private sector and
politicians’ commitments…).
In 2018, 83% of young French people
declared making efforts to reduce their
climate impact and 56% having
modified their food habits.
This shift is reflected in the number of apps
available for consumers to help them eat
better and waste less.
Food services have also embraced this
new trend. Apps/services dedicated to
helping consumers reduce food waste are
flourishing (label to identify committed
restaurants, recipes to cook leftovers,
apps to buy surplus food at discounted
prices directly in stores, order your meal in
advance to help kitchen of your
corporate/school restaurants limit
forecasting errors, special offers in mass
catering sector to avoid food waste…).
18
PUBLIC REPORTING OF FOOD WASTE DATA: A REALITY?
Companies like Tesco are using their food
waste policy as a differentiator: “With 25 of
our largest suppliers, we have announced
a joint commitment to adopt UN
Sustainable Development Goal (SDG)
target 12.3, measure and publish food
waste data for their own operations and
act to reduce food waste farm to fork, since
this is the only way to know whether the
EU and the world are on course to reach
SDG Target 12.3’’.
With goal to fulfil SDG 12.3 by 2025,
instead of 2030, and commitment to
deploy food waste measurement at 3.000
sites worldwide in 2020 and make data
public, Sodexo is going in the same
direction and leverages food waste
reduction to be on track of a sustainable
development.
Consumers, States and international
institutions are increasingly asking to
companies to measure and share their
data on food waste.
The obligation from the EU Parliament
for Members States to measure their
food waste levels implies more than
ever, the collaboration from businesses
to collect data about food lost in their
operations.
“(…) I count on the active
participation of food business operators to measure and
report on waste levels.”
Vice-President for Jobs, Growth, Investment and
Competitiveness, Jyrki Katainen, May 2019
In this regard, databases, such as the Food Waste Atlas, have been created to facilitate
access to global data to help develop baselines and appropriate targets.
19
HOTELS JOIN THE FIGHT
AGAINST FOOD WASTE
All-you-can-eat buffets from hotels
generate massive quantities of food waste.
Many hotels have started thinking and
implementing solutions to raise consumers’
awareness, train staff to track food waste
and set up process to monitor and reduce
food waste.
• Pullman Bangkok King Power
managed to save 21.000kg of food in 5
months.
• Hilton hotels have announced that they
want to reduce their Green House
Gases due to food they serve by 25%
by 2030 • Accord Hotels have announced that
they want to reduce food waste by 30%
by 2020.
World Wildlife Fund and the American
Hotel and Lodging Association, created a
toolkit to prevent food waste from occurring
in hotels, donate what cannot be prevented
but is still safe for people to eat, and divert
the rest away from landfills.
LightBlue Environmental Consulting
offers food waste auditing, tracking,
strategic consulting on food excess
and prevention across the supply chain
(purchasing, delivery, storage,
labelling, preparation, service and
disposal) with the aim of developing a
sustainable food procurement policy.
They worked for example with the
Bangkok Mariott Marquis Queen’s Park
Hotel and helped them reduce food
waste by 24,7 tons between Sept. and
Dec. 2018 (33 tons of CO2 emissions
avoided and a 12 % costs reduction per
cover achieved).
LightBlue Environmental Consulting
helps disseminate The Pledge on
Food Waste, an independently verified
certification designed to cut food waste,
foster collaboration with solution
providers and get efforts recognized.
20
THE NEXT FOOD POLICY
There has been a clear concentration of
initiatives at the end of the value chain to
better link consumers with retailers and
restaurants. The increase of apps and
regulations to consume surplus food
instead of wasting it, illustrates the
emergency of the situation. While end of
pipe solutions are always quicker than
systemic ones, there is the need to better
forecast the demand of food (to produce
just the quantity of food needed) and to
ensure this food has enough value to our
eyes so we are not likely to waste it.
As stated in the IPES Food 2019 report
TOWARDS A COMMON FOOD POLICY
FOR THE EUROPEAN UNION, in the
absence of an umbrella strategy cutting
across different policy areas, a series of
synergies are missed, and a number of
conflicting objectives emerge leading to
food waste. Therefore, we should always
leverage food waste reduction and
support the call for a more integrated and
holistic approach in moving forward the
changes in the way we produce our food,
with renewed attention to guaranteeing
sustainable food systems.
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NEXT INITIATIVES/EVENTS
The IPCC released in Aug. a Special
Report on Climate Change and Land to
present adaptation and mitigation
response options. Food loss and waste
reduction is identified as a priority option to
deliver benefits for all five land challenges
(climate change mitigation, adaptation,
desertification, land degradation, food
security).
One noteworthy development that
promises to scale up the number of food
companies actively working to reduce FLW
is the new 10x20x30 effort. Through this
initiative, 10 of the world’s largest global
food retailers and food service providers
will each engage 20 of their own priority
suppliers to reduce their food loss and
waste by 50 percent by 2030.
On September 24th 2019, one day after the
UN Climate Change Summit in New York,
you will find out if the world is on track to
meet the global goal on reducing FLW,
where momentum is picking up, and how
you can play an important role. Champions
12.3, the world’s leading coalition of public
and private sector executives working to
achieve SDG 12.3 – will make landmark
announcements in the fight against food
loss and waste.
Publication in Sept. 2019 of:
SDG TARGET 12.3 ON FOOD LOSS
AND WASTE: 2019 PROGRESS
REPORT
An annual update on behalf of
Champions 12.3
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