This post originally appeared on the website for Wageningen University & Research. Several Champions are part of the taskforce, including Feike Sijbesma (Royal DSM), Hans Hoogeveen (FAO), and Louise Fresco (WUR).
The Taskforce Circular Economy in Food, launched today during the National Food Summit in the Netherlands, aims to prevent and reduce food waste and become an international frontrunner in the valorisation of agrifood residual streams. The Taskforce, an initiative by Wageningen University & Research, in collaboration with the Ministry of Economic Affairs and the Sustainable Food Alliance, connects initiatives against food waste. It is leading the transition towards acceleration and the development of a circular economy. The Taskforce is currently composed of 25 members from the entire food supply chain, from SMEs to food multinationals, and supplemented with members from public and societal organisations.
This news release first appeared online here. Tesco Group’s CEO, Dave Lewis, is Chair of Champions 12.3.
Tesco has revealed its food surplus redistribution initiative, Community Food Connection, has so far helped serve five million meals to more than 3,300 community groups and charities since its launch less than a year ago.
Across the globe, more than one-third of food that is grown and produced for human consumption ends up lost or wasted. And in the U.S., where one in five children face the risk of going hungry, food waste represents the third-largest category of waste in landfills. In America alone, $218 billion is spent growing, processing, transporting and disposing of food that is never eaten. Those numbers don’t even address the social impact of food waste, a facet that is often overlooked, perhaps because it is more difficult to quantify.
In order to address food waste, we must understand the social impacts of this global challenge. The food and catering service industry has a unique opportunity to further move the needle on this problem, but in order to make that happen at scale, we need to help inform customers so they understand and support the food waste reduction challenge. I believe that Sodexo has an important role to play in giving voice and information around this important issue.
“The problem of food waste contains within it the seeds of its solution”
Imagine, if you will, a disaster movie monster wreaking havoc on the planet. Its thirst drains Lake Geneva of its water three times a year, its hunger devours a third of all of Earth’s food, and its breath emits greenhouse gases at a level outpaced only by the U.S. and China.
You can stop imagining now, because this monster is real, and its name is Global Food Waste. The good news is that we have the means to defeat it, because the problem of food waste contains within it the seeds of its solution. And in doing so, we can feed the 795 million hungry people of the world and save precious natural resources, too. This is why the Rockefeller Foundation has invested hundreds of millions of dollars and enlisted partners around the globe—from large corporations to smallholder farmers, from celebrity chefs to supermarkets—to halve food waste globally, through an initiative we call YieldWise.
In this season of festive eating — and festive provisioning — we often have a tricky time planning meals, juggling all the things in our fridge and making sure everyone has a good time and enjoys the food we cook. I know that even in my house, all the date labels on food can cause confusion. What’s the difference between them all? Is the food still safe to eat if it’s getting close to one of the dates? Can I use it to feed my friends and family?
We all often err on the side of caution because we don’t really know the difference between the different types of labels. As a result, it’s often the case in the United Kingdom — and I’m sure it’s the same in the United States — that food gets tossed from home cupboards when it passes its “best by” date.
NEW YORK, Dec. 15, 2016 /PRNewswire/ — Today, The Rockefeller Foundation announced its collaboration with the U.S. Department of Agriculture (USDA), the U.S. Environmental Protection Agency (EPA), and a partnership of 10 private sector and non-profit organizations to create “Further With Food: Center for Food Loss and Waste Solutions,” an online hub for the exchange of information and solutions that can help realize the national goal of cutting food waste in half by 2030.
Ladies and Gentlemen,
There are days in the life of people and societies which mark a turning point, between a “before” and an “after”; I am convinced that when it comes to that absurd unethical and anti-economic situation which we call ‘food waste’ this is one of those days.
I am therefore delighted to be here with you today to inaugurate the very first meeting of the EU Platform on Food Losses and Food Waste.
By Craig Hanson, Global Director for Food, Forests and Water at WRI
Food loss and waste is one of those challenges that is just as local as it is global. Every corner of the earth wastes food, and every nation feels the effects of a warming planet, in part caused by methane released from the 1.3 billion tons of food that go uneaten every year And yet, the specifics of food loss and waste vary by country—and to be effective, the solutions have to be local.
By Andrew Steer, President and CEO of World Resources Institute
In just a few short years, growing and eating sustainable food has moved from a fringe idea into the mainstream. With a major boost from First Lady Michelle Obama’s garden, nutritionists, community non-profits, environmentalists, and food producers and suppliers have rallied around this idea. During the Obama administration, the U.S. government embraced sustainable food, including setting a target to halve food waste by 2030. Although we don’t yet know what the next administration will do, food choices largely rest with individuals, families, businesses and city leaders.
Embracing a sustainable food system can bring a host of benefits, including getting more food to those who need it, while lowering household bills and lowering emissions that drive climate change.