Embed Size (px)
Citation preview
TRI-SECTOR FORUM 2015
Date: 14 May 2015 Venue: Mochtar Riady Auditorium
Professor James Tang Dean, SMU School of Social Sciences
Welcome Remarks
Professor Ann Florini Academic Director, Master of Tri-Sector Collaboration
Introduction
Prof Ann Florini Academic Director, Master of Tri-Sector Collaboration
Piyush Gupta CEO, DBS Bank
Peter Ho Senior Advisor, Centre for Strategic Futures
Khoo Teng Chye Executive Director, Centre for Liveable Cities
Jaime Augusto Zobel de Ayala Chairman & CEO, Ayala Corporation
Professor James Tang Dean, SMU School of Social Sciences
Master of Tri-Sector Collaboration TRI-SECTOR FORUM PRESENTATION “Food Waste Policy Taskforce” Date: 14 May 2015 Venue: Mochtar Riady Auditorium
Taskforce Co-chair
Dr Stefan Germann
Director of Partnerships, Innovation & Accountability, World Vision International
Taskforce Co-chair
Sueanne Mocktar
Senior Deputy Director, 3P Network Division, National Environment Agency
Can Earth Feed 9+ Billion by 2050?
Water Footprint
Did you know that…
Energy Drivers and the Zone of Uncertainty
Food-Water-Energy Nexus
FOOD WATER
ENERGY
Food production requires Water
Energy-intensive desalination
utilises Water Food production needs Energy to plant and harvest
Why Does Food Waste Matter
We throw away ONE-THIRD of the food we buy
Food Waste in
Recycling levels have remained stagnant over the years.
Our Food Waste Footprint
Each person in 2013…
…wasted 2 bowls of rice every day
Why Does Food Waste Matter
Source: NEA
(full by 2016)
(full by about 2035)
Repackaged food
Consumer Expectations
A Complex Problem
Wholesalers & retailers
Regulators
Hotels & Restaurants
Consumers
NGOs (Food Bank, Food From the Heart)
Food Waste Recycler
Consumer Behaviour
Waste Recycling
Food Audit Business Practices
Cosmetic Filtering
(Plate servings; buffet waste tax) (Mandatory waste reporting; 4-hour rule)
Tri-s
ecto
r gov
erna
nce
Multilateral bodies
Consumer Behaviour
Consumer safety expectations
Food Donations
Cosmetic Filtering
San Francisco
Tri-Sector Approach for Food
The Food Loss & Waste Protocol is a multi-stakeholder effort to develop the global accounting and reporting standard for quantifying food and associated inedible parts removed from the food supply chain.
Stakeholder Perception: Obstacles to “Zero Food Waste”
Barriers to recycling: Difficulty in proper segregation of food waste
Suppliers: Industry practices do not encourage better management of food inventory Expectations of top-
down approach: Weak regulation, Funding recycling methodologies & technology
Consumers: General lack of knowledge around food and wastage, including “best before date”.
Values: In Singapore, ability to afford food is a display of abundance and wealth.
Co-creation Workshop
7 May, The Pod @ National Library
Lack of engagement, and apathy towards food waste
Lack of adaptable regulations to manage food waste
Sub-optimal event planning
Culture and values leading to plate waste
Inflexibility of portion sizes
Not appreciating the true cost of food
Root Cause Analysis
Lack of engagement, and apathy towards food waste
Sub-optimal event planning
Not appreciating the true cost of food
Decision Matrix
Agreed or strongly agreed that the workshop enabled them to think of alternative solutions which they had not considered before
Interested or strongly interested to be part of the future initiatives to reduce plate waste in Singapore Agreed or strongly agreed that the workshop was useful in building networks to reduce plate waste
Agreed or strongly agreed that they would engage their new contacts in plate waste initiatives
Feedback
100%
100%
88%
88%
Business Council for Sustainable Development Singapore
#noplatewaste in Singapore
A prominent chef in a well-known hotel chain
Next Steps
Questions & Answers
Refreshments in the Foyer
TRI-SECTOR FORUM 2015
Date: 14 May 2015 Venue: Mochtar Riady Auditorium
