If you've no account register here first time
User Name :
User Email :
Password :

Login Now

Food Loss, Waste Protocol Under Development

Food wasteA steering committee of global organizations is developing a protocol aimed at helping countries reduce food loss and waste, according to the World Resources Institute.

Globally, about 24 percent of all the calories produced for human consumption don’t end up reaching human mouths, according to WRI analysis.

As a result, WRI, together with FAO, United Nations Environment Program, World Business Council for Sustainable Development, Consumer Goods Forum, Waste and Resources Action Program and EU FUSIONS is developing a global accounting and reporting standard for food loss, waste and the inedible parts of food, called the Food Loss & Waste Protocol.

The protocol is based on the concept that a company or a country can’t cut its food loss and waste if it doesn’t know the total amount of food being wasted at the outset.

Brian Lipinski of WRI notes that in some regions, like sub-Saharan Africa, the loss problem is more on the production side. In regions like North America, however, more food is lost at the consumption end of the value chain.

According to WRI analysis, the world will need to produce about 69 percent more calories in 2050 than it did in 2006 to feed a projected 9.6 billion people. Cutting current rates of food loss and waste in half would close the calorie gap by roughly 20 percent.

Two groups of experts from around the world have been working on the methods that will go into the FLW Protocol. In 2015, the methodology will be reviewed and tested before its publication next fall.

According to a survey of consumers’ attitudes conducted by Sealed Air earlier this year, more than one-third of all food produced in the US is wasted.

In June, Sainsbury’s, together with Google, launched a mobile and online tool to reduce food waste by providing recipe ideas for leftover food.

Environmental Leader Product & Project Awards 2018
Sponsored By: Environmental Leader

Six Steps to Navigating EHS & Compliance
Sponsored By: UL EHS Sustainability

Staying Ahead of the Curve: Strategies for Managing Emerging Regulations (NAEM)
Sponsored By: VelocityEHS

Using Technology to Bulletproof EHS Compliance Management
Sponsored By: VelocityEHS


One thought on “Food Loss, Waste Protocol Under Development

  1. The large amount of fresh food waste is a lose-lose situation for the environment, the struggling families in today’s tough economy and for the food retailers. There is no single cure, or silver bullet for food waste reduction therefore, we should address the food waste problem in every link in our food supply chain. For example, the excess inventory of fresh perishables close to their expiration on supermarket shelves, combined with the consumer “Last In First Out” shopping behavior, might be the weakest link of the fresh food supply chain.
    The new open GS1 DataBar standard enables applications that encourage efficient consumer shopping by offering him automatic and dynamic purchasing incentives for fresh perishables approaching their expiration dates before they end up in a landfill.
    The “End Grocery Waste” App, which is based on the open GS1 DataBar standard, encourages efficient consumer shopping behavior that maximizes grocery retailer revenue, makes fresh food affordable for all families and effectively reduces the global carbon footprint.

Leave a Comment

Translate »