RELEASE: New Partnership Working to Reduce U.S.Food Waste by 50 Percent. Coalition of 12 organizations launch FurtherWithFood.org, an online hub for information and solutions to cut food loss and waste WASHINGTON (January 26, 2017)–Today, World Resources Institute and 11 partners announced the launch of Further With Food: Center for Food Loss and Waste Solutions an online hub to exchange information and solutions that can help realize the United States’ goal of cutting food waste 50 percent by 2030.
In addition to stimulating widespread adoption of proven solutions, Further With Food will help coordinate efforts between businesses, government agencies, investors, non-profits, academics and individuals, and reduce duplication of efforts. By the Numbers: The Business Case for Reducing Food Loss and Waste. We are all interested in seeing value for money – whether we are individuals, businesses or government.
Now, a new report makes plain the very sound business case for reducing food loss and waste. The figures will turn the head of even the hardest-nosed budget director. Businesses Save Money by Reducing Food Loss and Waste After evaluating cost and benefit data for 1,200 business sites across 700 companies in 17 countries, researchers from WRI and WRAP found that nearly every company had a positive return on their investments to curb food loss and waste in operations. Half realized a 14-fold or greater return. One company, for example, looked at how much was being lost or wasted at one of its UK sites, finding 7 percent of the weight of ingredients was residue left in containers being pulled from production. Fifth of world's food lost to over-eating and waste, study finds. Almost 20 per cent of the food made available to consumers is lost through over-eating or waste, a study suggests.
The world population consumes around 10 per cent more food than it needs, while almost nine per cent is thrown away or left to spoil, researchers say. Efforts to reduce the billions of tonnes lost could improve global food security -- ensuring everyone has access to a safe, affordable, nutritious diet -- and help prevent damage to the environment, the team says. Scientists at the University of Edinburgh examined ten key stages in the global food system -- including food consumption and the growing and harvesting of crops -- to quantify the extent of losses. Using data collected primarily by the UN's Food and Agriculture Organization, the team found that more food is lost from the system than was previously thought.
Livestock production is the least efficient process, with losses of 78 per cent or 840 million tonnes, the team found. How an Algorithm Could Change the World of Food Delivery – Food Tank. Gebni, a new food delivery app in New York City, is shaking up the traditional model in an effort to reduce food waste and lower the cost of meals.
They do this by adjusting delivery prices based on real-time demand. Gebni uses an algorithm to discount prices during off-peak hours in order to increase sales. Lower prices should allow lower income customers to order delivery, when they may have previously been priced out of the market. This boosts the customer base for restaurants. Wageningen University launches task force to fight food waste. Launched during the Netherlands’ National Food Summit - an annual food industry conference, the ‘Circular Economy in Food Taskforce’ says it will contribute to the current pool of anti-waste initiatives by connecting the hitherto ‘fragmented’ efforts, and enacting real solutions immediately rather than prolonging research.
Founded by Wageningen University in coalition with the Dutch Ministry for Economic Affairs and the Sustainable Food Alliance (a consortium of Dutch groups such as the Retail Association) the Taskforce aims to act as a ‘think-tank and a source of inspiration’ for businesses along the supply chain to reduce waste. Instagram could be fuelling food waste epidemic, study says. The report by Sainsbury’s, alongside research from UK food waste organisation, Wrap, estimates that 4.4 million tonnes of household food waste is avoidable, and is due to overbuying and lack of planning.
As part of the brand’s 'Waste Less, Save More' initiative, Sainsbury’s is investing £10 million (€11.8 million) to help its customers reduce their food waste. The report showed a significant amount of waste is created by people – especially those under 35 – purchasing “exotic and unusual ingredients without knowing how to use them up”. Food Climate Research Network (FCRN)
La tarification incitative, un levier déterminant pour réduire la quantité de déchets, selon l'Ademe. Dans un avis publié le 29 novembre, l'Ademe considère que la tarification incitative du service public de prévention et de gestion des déchets est un levier "sans équivalent" pour faire évoluer les comportements des usagers et réduire les déchets résiduels collectés, à condition de prévoir des moyens d'accompagnement.
La tarification incitative, qui consiste à faire payer les usagers du service de prévention et de gestion des déchets selon les quantités de déchets qu'ils produisent, constitue "un levier déterminant pour leur réduction", affirme l'Agence de l'environnement et de la maîtrise de l'énergie (Ademe) dans un avis publié mardi 29 novembre. Elle y voit un moyen "très puissant et sans équivalent pour faire évoluer les comportements des usagers (ménages, entreprises…) et ainsi réduire les déchets résiduels collectés, améliorer la valorisation et maîtriser voire baisser le coût du service dans le cadre d'une démarche d'optimisation globale". 4,5 millions d'habitants concernés.
EU launches platform to fight food waste. The ‘Platform on Food Losses and Food Waste’ will be comprised of 70 members representing government, private sector, scientific researchers and international organisations.
They will meet regularly to share information and develop methods for meeting waste reductions targets. Pay more, waste less: Scottish food study. Previous studies have implied the opposite – higher prices mean less food purchased per adult and as a result a net decrease in their average energy intake.
This study, published in Public Health Nutrition journal last month, examined the buying, consumption and wastage habits of adults in Scotland over a five year period. Boom & bust The assumption that fluctuation in price causes parallel changes in consumption is not always correct. The economic downturn in 2008 increased the price of food by around 8% by the following year. The effects of this are generally thought to have directly altered the level of public consumption. This study of Scottish adults, which accounted for levels of food waste, showed that an increase in food savings countered the reduction in food purchases – thus having no significant impact on the net level of energy intake. Food Climate Research Network (FCRN) In this article co-written by FCRN member Erasmus zu Ermgassen, the authors use what they call a holistic approach (described below) to estimate the GHG emissions savings from preventing UK household food waste.
In particular, they include the consideration of a potential rebound effect: the GHG emissions that result from money saved (because of reduced food waste) being spent elsewhere. They find that this effect may reduce GHG savings by 23% to 59%. Haro sur le gâchis alimentaire! Une enseigne danoise se spécialise dans les invendus. 22 % de gaspillage alimentaire en moins dans les supermarchés (avec l’aide des big data) L’Ademe vient de rendre publics ce jeudi 17 novembre 2016 les résultats de son opération « Distributeurs Témoins » qui vise à réduire le gaspillage alimentaire dans les grandes surfaces. Cette étude a consisté à collaborer avec dix magasins de cinq enseignes différentes (Auchan, Carrefour, E. L'éco Pain, un chariot pour lutter contre le gaspillage du pain en restauration collective. C'était l'une des vedettes du stand de Tournus Equipement sur le salon EquipHotel, du 6 au 10 novembre derniers.
Avec l'éco Pain, le fabricant propose un outil ludique et incitatif aux professionnels de la restauration collective pour réduire le gaspillage du pain. C'est un chariot dans lequel les élèves sont invités à jeter leurs restes de pain à la fin du repas. How to measure in-home food waste in consumer households. There are many methods to measure food waste: self-reported questionnaires and food waste diaries, collecting food waste with kitchen caddies, and using photos from participants of their food waste.
As a researcher, which of these methods should you use? As part of the EU project REFRESH, different methods to measure the amount of in-home food waste in households have been compared. What do consumers say about why they waste food? The focus group discussion explored the behaviours leading to food waste, participants’ motivation to (not) engage in food waste prevention and the obstacles they encounter when trying to avoid food waste. While asking about their motivation to (not) waste food, it is very clear that consumers do not want to waste food, although there are large differences in awareness.
It varies how bothered consumers feel by wasting food, and this seems related to how much a person knows about the consequences of food waste or feels that it is morally unjustified to waste. Although consumers generally have negative feelings about throwing away food, these feelings tend to be rather short-lived. In all countries participants could recall conflicting aims which lead to food waste. Too Good To Go, l’appli qui aide les petits... Carrefour calls on innovative firms to pitch ideas for fighting food waste. The solutions could apply to production, manufacturing, transport, retail or consumption, and support will be given in a number of areas, such as industrial or technological expertise, market knowledge, proof of concept development or fundraising.
The retail giant also asks each applicant - be it a start-up or established company - if it would be interested in going to France to create or develop its project if support to do so were provided. Participants have until 23 September to submit their entries, and prizes will be awarded at the Hello Tomorrow Summit, an invitation-only event held in Paris on 14 October in the presence of US business billionaire and politician Michael Bloomberg and French economy minister Emmanuel Macron. Distributeurs engagés contre le gaspillage alimentaire. Half of all US food produce is thrown away, new research suggests.
Americans throw away almost as much food as they eat because of a “cult of perfection”, deepening hunger and poverty, and inflicting a heavy toll on the environment. Vast quantities of fresh produce grown in the US are left in the field to rot, fed to livestock or hauled directly from the field to landfill, because of unrealistic and unyielding cosmetic standards, according to official data and interviews with dozens of farmers, packers, truckers, researchers, campaigners and government officials. From the fields and orchards of California to the population centres of the east coast, farmers and others on the food distribution chain say high-value and nutritious food is being sacrificed to retailers’ demand for unattainable perfection. “It’s all about blemish-free produce,” says Jay Johnson, who ships fresh fruit and vegetables from North Carolina and central Florida.
“What happens in our business today is that it is either perfect, or it gets rejected. Acheter des invendus à prix réduit. Vous connaissez le principe du sac de viennoiseries invendues, proposé à moitié prix par votre boulanger. Pourquoi ne pas l'appliquer à tous les commerces de bouche ? Faire la chasse au gaspi avec un algorithme. Food Tech : OptiMiam, l’appli qui veut en... Le "Tinder du sucré-salé" : c’est ainsi que définit Valerian, utilisateur d’OptiMiam, une application mobile géolocalisée qui connecte en temps réel les commerces alimentaires de proximité aux consommateurs. Le principe de l’appli, disponible sur iOs et Android : informer le client des excédents alimentaires périssables en quantité limité, comme les croissants ou les yaourts, disponibles chez les commerçants proches de chez lui pour profiter de promotions.
"OptiMiam est une façon efficace de lutter contre le gaspillage alimentaire des produits frais, qui une vrai problématqiue pour les commerces de proximité", explique Alexandre Bellage, cofondateur d’OptiMiam. Comerso, l’entreprise qui lutte contre le... "Nous sommes l’opérateur qui vient combler les freins liés au don," assure Pierre-Yves Pasquier, le président de Comerso. Italy gives companies green light to donate unsold food to charity.
Plans also include a €1 million research fund for innovative packaging and transit methods for a longer shelf life and a €3m fund to study reusable and easy recycle packaging. The €3m will be portioned out by €1m per year throughout 2016, 2017 and 2018. The new law – approved earlier this week – aims to cut food waste by 20% per year, from 5m tonnes to 4m tonnes. Wastage costs are currently estimated at around €12 billion. Global standard to measure food waste. Environmental and health impacts of using food waste as animal feed: a comparative analysis of food waste management options. The paper suggests that if barriers relating to consumer and industry support, policy change, and investment in food waste collection infrastructure could be overcome, the re-legalisation of food waste in pig feed could lead to substantial environmental and health benefits. While feeding municipal food waste to livestock is currently illegal in the EU, it is a common practice in many parts of the world, and there is growing interest in its potential use as a replacement for high-impact, high-cost conventional pig feed.
Through a hybrid, consequential life cycle assessment (LCA) the authors compared the environmental and health impacts of four technologies for food waste processing: two technologies of South Korean style-animal feed production (as a wet pig feed and a dry pig feed) were compared with two widespread UK disposal technologies: Anaerobic digestion (AD) and composting. EU Platform on Food Losses and Food Waste.
How the grocery supply chain can save £millions from tackling food waste. Can a Craigslist for cucumbers tackle the UK's food waste? Where most people see a bruised banana, Saasha Celestial-One and Tessa Cook see a chance to share. Their new app, Olio, allows greengrocers, cafes, restaurants and neighbours to photograph and post food that is surplus, unappealing or close to expiry; other app users then request it and are notified where to pick it up. According to the UN’s Food and Agricultural Organisation, a third of all food is wasted, and more than half of that never reaches consumers.
Changing the world, one fridge at a time: Food waste, and what to do about it. Un nouveau pas dans la lutte contre le gaspillage alimentaire aux Etats-Unis - Mission pour la Science et la Technologie de l'Ambassade de France aux Etats-Unis. Action publique et fabrique du consensus. Reducing waste while improving snack nutrition. Etat des lieux des masses de gaspillages alimentaires et de sa gestion aux di... Produced but never eaten: a visual guide to food waste. Selon Bel Foodservice, les portions individuelles préemballées réduisent le gaspillage alimentaire. Average EU consumer wastes 16% of food; most of which could be avoided.
How Food Waste Costs Our Cities Millions. The Untapped Potential of Wasted Food. La ville de Martigues s’engage dans la lutte contre le gaspillage alimentaire. Gaspillage alimentaire : les initiatives en grande distribution. Foodkeeper, l'application qui lutte contre le gaspillage alimentaire - Education. Apps tackles America's huge food waste problem. The Ugly Truth: Imperfect Produce Tastes Great and this Retailer is Selling it at a Discount. Save Food: Nestlé pledges to help the world tackle food loss and waste. Prêt A Manger récupère 100% de ses invendus grâce à un « Charity Van » What the Food ou le pouvoir du collaboratif pour lutter contre le gaspillage alimentaire. The packaging bump that could cut a 4m tonne mountain of UK food waste. CheckFood, une application pour gérer les dates de péremption de vos produits ! EU research turning food waste into feed - Information Centre - Research & Innovation. British families waste less food since recession, government survey suggests.
Checkfood : l'appli qui lutte contre le gaspillage alimentaire. Nord-Pas-de-Calais : comment lutter contre le gaspillage et créer des emplois. Pertes et gâchis à la cantine. Review of EU waste management targets: Initial Appraisal of the Commission’s Impact Assessment. Lutte-Gaspillage-Alimentaire - ESSEC. Farine : Decollogne invente la « dosette de farine » pour lutter contre le gaspillage.