RELEASE: Major Food Retailers & Providers, Rice Industry Announce New Food Loss and Waste Efforts

Contact:
Jillian Holzer, World Resources Institute, jholzer@wri.org, +1 202-264-0567

Momentum on food loss and waste gaining, but action must accelerate to meet global target of 50% reduction, finds new report

NEW YORK (September 24, 2019)— Leaders from across the food system today gathered in New York to announce landmark developments toward halving food loss and waste by 2030, in line with the UN’s Sustainable Development Goal (SDG) Target 12.3 to “halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.” Food that’s produced but never eaten costs the global economy $940 billion annually and emits 8% of the greenhouse gases driving climate change.

“Every year the world is wasting 1.3 billion tons of food. That’s simply unacceptable,” said Dave Lewis, Chair of Champions 12.3 and Group Chief Executive of Tesco. “Today’s announcements are ground-breaking in their scope and scale, but we need to see more countries and companies targeting, measuring and acting on food waste and publishing their food waste data, if the world is to deliver Sustainable Development Goal 12.3 and halve food waste by 2030.”

Leaders from Champions 12.3– the coalition of private and public sector executives committed to accelerating action on Target 12.3–made the announcements during the coalition’s annual summit, held this year alongside the UN Climate Action Summit and UN General Assembly. They include:

  • New “10x20x30” Initiative Brings Together World’s Major Food Retailers & Providers to Engage Supply Chains in Halving Food Loss and WasteWorld Resources Institute announced that a number of the world’s largest food retailers and providers have formed a new initiative aimed at engaging their supply chains in fighting food loss and waste. Called “10x20x30,” the initiative brings together 10 of the world’s biggest food retailers and providers to each engage with 20 of their priority suppliers to aim to halve their rates of food loss and waste by 2030. Founding partners are AEON, Ahold Delhaize, IKEA Food, Kroger, METRO AG, Pick n Pay, The Savola Group, Sodexo, Tesco, and Walmart. They include 5 of the 10 largest food retailers in the world, the world’s 2nd largest food management company, and leading food retailers in regions such as southern Africa and the Middle East. Combined, participants operate in more than 80 countries.
  • Sustainable Rice Platform Calls on Rice Industry to Halve Rice Loss and Waste WorldwideThe Sustainable Rice Platform (SRP) – a global multi-stakeholder alliance including some of the world’s leading rice producers and buyers, including Olam, Mars Food, Loc Troi, Ebro Foods, SunRice, LT Foods and Phoenix Global – has called upon its members and the wider industry to commit to halving postharvest rice loss and waste by 2030. In addition to setting a reduction target, SRP will work with its partners to identify hotspots, set up a task force, develop a roadmap, find best practices to accelerate change and monitor industry actions toward achieving the 50% reduction. This initiative will make a significant difference to many of the 144 million small farmers whose livelihoods depend upon rice, as well as mitigate greenhouse gas emissions. As rice generates approximately 16% of all greenhouse gas emissions originating from agriculture, reducing rice loss and waste can shrink the industry’s climate change footprint while enhancing food and nutritional security.“More than half of the world population consumes rice three times a day. SRP promotes broad-scale application of the world’s first rice sustainability standard, which leads to more efficient farming systems and the availability of “better rice,” said Matthias Bickel, SRP’s Board Chair. “This means higher farm incomes, a safeguarded environment and reduced GHG emissions. We look forward to working with WRI and our value chain partners to implement practical programs to prevent food loss and waste in rice value chains, raise consumer consciousness and catalyze behavioral change.”
  • The World Bank Reports $1bn Raised for Sustainable Development Bonds Highlighting Food Loss and Waste As part of a campaign to raise awareness for the importance of combating food loss and waste, the World Bank’s Sustainable Development Bonds has raised over $1bn in investments since the first transaction in March 2019. World Bank bonds support the financing of sustainable development projects and programs in member countries. This includes the support to middle-income countries to address food loss and waste from farm to fork, with investments in infrastructure, access to markets and logistics, as well as waste management.

These and other announcements are outlined in Champions 12.3’s newly launched 2019 report, which assesses global progress to meet SDG Target 12.3. The report finds that more than two-thirds of the world’s 50 largest food companies have set targets in line with Target 12.3, more than 40% are measuring their food loss and waste, and one-third are pursuing actions at scale to reduce waste in their own operations.

The report also finds that governments representing 50% of the world’s population have set an explicit national target in line with Target 12.3. However, governments representing just 12% of the population are currently measuring food loss and waste, and countries representing just 15% of the world’s population are pursuing reduction actions at scale.

“We simply cannot ensure food security in a sustainable manner without reducing food loss and waste,” said Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture. “Although progress is being made, the world still has a long way to go before it meets the ambitious SDG target of halving food loss and waste. Everyone needs to pick up the pace because, like food, there’s little time to waste.”

Champions 12.3 urges governments and businesses to adopt a “target-measure-act” model: Set food loss and waste reduction targets, measure to identify hotspots of food loss and waste and to monitor progress over time, and take action on the hotspots.

“I’m hopeful we can halve food loss and waste by 2030, but we’re just 11 years out from our target year. This is a critical moment when we really need all hands on deck,” said Liz Goodwin, Senior Fellow and Director of Food Loss and Waste, World Resources Institute. “We’re seeing that when companies and countries adopt this ‘target-measure-act’ approach, they see real results. It’s a model that works. We now need many more to follow the approach and reap the benefits.”

Read SDG Target 12:3 on Food Loss and Waste: 2019 Progress Report here: https://champions123.org/2019-progress-report/.

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FACTS ABOUT FOOD LOSS AND WASTE

  • More than 820 million people worldwide are undernourished (FAO, IFAD, UNICEF, WFP, and WHO. 2018).
  • One-third of the world’s food is lost or wasted, totaling 1.3 billion tons annually (FAO 2011).
  • Food that is harvested but ultimately lost or wasted consumes about one-quarter of all water used by agriculture each year (Kummu et al). It requires land area greater than the size of China to be grown (FAO 2013). And it generates about 8% of global greenhouse gas emissions annually (FAO 2015).
  • Food loss and waste results in roughly $940 billion in economic losses globally per year (FAO 2015).
  • A family of four in the United States wastes an average of $1,500 per year on food they do not consume. That figure is about £700 per year for the average household with children in the United Kingdom (Buzby et al. 2014; WRAP 2015).

ABOUT CHAMPIONS 12.3

Champions 12.3 is a coalition of leaders across government, business and civil society dedicated to inspiring ambition, mobilizing action, and accelerating progress toward achieving Target 12.3 of the United Nations’ Sustainable Development Goals. Target 12.3 calls on the world to “halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses” by 2030.

The Government of the Kingdom of the Netherlands and World Resources Institute serve as co-secretariats of Champions 12.3. For more information, visit www.Champions123.org

RELEASE: Major Food Retailers & Providers Join New “10x20x30” Food Loss and Waste Initiative

Contact:
Jillian Holzer, World Resources Institute, jholzer@wri.org, +1 202-264-0567

Commit to Engage Supply Chains in Halving Food Loss and Waste by 2030

New York (September 24, 2019) – Several of the world’s largest food retailers and providers have signed on to a new initiative to engage their supply chains in the fight against food loss and waste. Called “10x20x30,” the initiative brings together 10 of the world’s biggest food retailers and providers to each engage with 20 of their priority suppliers to aim to halve rates of food loss and waste by 2030. This private sector commitment is designed to be a significant advancement toward the United Nations’ Sustainable Development Goal (SDG) Target 12.3, which calls for a 50% reduction in food loss and waste by 2030 worldwide.

10x20x30’s founding partners are AEON, Ahold Delhaize, Carrefour, IKEA Food, Kroger, METRO AG, Pick n Pay, The Savola Group, Sodexo, Tesco, and Walmart. Participants include 5 of the 10 largest food retailers in the world, the world’s 2nd largest food service provider, and leading food retailers in regions such as southern Africa and the Middle East. Combined, participants operate in more than 80 countries.

“Food loss and waste is a massive global challenge. While addressing this challenge is a priority for us, 10x20x30 is built on the fact that no one company can address this challenge alone,” said Laura Phillips, Senior Vice President of Sustainability for Walmart Inc. “With 10x20x30, retailers work to reduce in-store food loss and waste as well as support their upstream suppliers to reduce their own loss and waste.”

10x20x30 was publicly announced at the annual food loss and waste event hosted by Champions 12.3, a voluntary coalition of executives from business, government and civil society committed to raising ambition and motivating action to achieve SDG Target 12.3. The coalition inspired and helped develop 10x20x30, with World Resources Institute as co-secretariat of Champions 12.3.

“The latest research from Champions 12.3 is clear – we need to see more companies targeting, measuring and acting on food waste and publishing food waste data if the world is to deliver Sustainable Development Goal 12.3 and halve food waste by 2030,” said Dave Lewis, Chair of Champions 12.3 and Group Chief Executive of Tesco. “10x20x30 is a clear opportunity for companies to work in partnership with hundreds of food suppliers to tackle food waste from farm to fork.”

Worldwide, one-third of food is lost or wasted, resulting in significant economic, environmental, and food security impacts. This amount of food loss and waste equals $940 billion annually and is responsible for 8% of global greenhouse gas emissions. At the same time as more than 1 billion tons of food is lost or wasted, 1 in 9 people are undernourished.

“Preventing food waste is Sodexo’s and the food sector’s single most important direct climate action and it should be a priority for everyone involved in the food industry because waste and loss are the results of our collective inefficiency from the farmer to the consumer,” said Denis Machuel, CEO of Sodexo and a member of Champions 12.3. “The 10x20x30 is a call-to-action to build common processes to measure food loss and food waste, embrace transparency, take action along our value chain and drive joint accountability.”

Recent research from World Resources Institute and partners identified the need for a private sector effort where food retailers and food providers work with their suppliers on food loss and waste as a way to scale private sector action to help the world ultimately achieve the 50% reduction target.

“Corporate leadership is vital if we’re going to meet the global target to halve food loss and waste in the next decade,” said Andrew Steer, President and CEO of World Resources Institute and a member of Champions 12.3. “Real change requires a whole supply chain approach, which 10x20x30 is taking. Now we need more engagement from food companies in India, China, and Latin America.”

Technical partners include WRI, WRAP (the Waste and Resources Action Programme) and the United Nations Environment Programme.

ADDITIONAL QUOTES

Frans Muller, President and CEO of Ahold Delhaize:

“This is the next critical step in scaling our industry ambitions to reduce food waste around the globe. The social, environmental and economical business case to reduce food waste is evident, so I strongly believe this initiative will be very successful and instigate forthcoming initiatives.”

Jessica Adelman, Group Vice President, Corporate Affairs and Chief Social Impact Officer, at The Kroger Co.:

“Kroger’s Zero Hunger | Zero Waste social impact plan is our commitment to end hunger in our communities and eliminate waste across our company. 10x20x30 aligns perfectly with our bold plan and our target to achieve zero food waste in Kroger supermarkets by 2025. We are pleased to sign on to this important work and engage our suppliers and partners in our journey to creating communities free of hunger and waste.”

Michael La Cour, Managing Director at IKEA Food:

“Partnering up with suppliers that share our values and vision for the future is a natural next step in our food waste journey, and I am confident that jointly we can make a real movement in reducing food loss and waste on a global scale.”

Veronika Pountcheva, Global Director Corporate Responsibility at METRO AG:

“Fighting food loss and waste along the supply chain with impact and scale is a tremendous challenge that needs partnerships, innovation and cross-sector collaboration. Something that 10x20x30 stands for: leading retailers involve their 20 top suppliers to reach the goal of the agenda 2030—halving food waste in retail.”

David North, Group Executive – Strategy, Corporate Affairs and Human Resources at Pick n Pay:

“Reducing food waste is a global imperative.  But it has added importance and urgency in Africa where many people still go hungry.  We are very excited about partnering with the best in the world to accelerate the changes we need to transform lives and build a more sustainable world.”

Anees Ahmed Moumina, Group Chief Executive Officer of The Savola Group:

“By joining this venture, we reaffirm our commitment to ensure global food security and optimal use of resources. We aim at Savola to create an impactful regional influence by adapting a more sustainable supply chain, and together with our suppliers reducing food loss and waste.”

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ABOUT WORLD RESOURCES INSTITUTE

WRI is a global research organization that spans more than 60 countries, with offices in Brazil, China, Europe, Ethiopia, India, Indonesia, Mexico, the United States and more. Our more than 800 experts and staff work closely with leaders to turn big ideas into action at the nexus of environment, economic opportunity and human well-being. More information is available at www.wri.org.

ABOUT CHAMPIONS 12.3

Champions 12.3 is a coalition of leaders across government, business and civil society dedicated to inspiring ambition, mobilizing action, and accelerating progress toward achieving Target 12.3 of the United Nations’ Sustainable Development Goals. Target 12.3 calls on the world to “halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses” by 2030.

The Government of the Kingdom of the Netherlands and World Resources Institute serve as co-secretariats of Champions 12.3. For more information, visit www.Champions123.org

RELEASE: Report Finds Restaurants Save Significant Money From Fighting Food Waste

Contact:
Jillian Holzer, World Resources Institute, jholzer@wri.org, +1 202-729-7754
Amanda Williamson, WRAP, amanda.williamson@wrap.org.uk, +44 01295 236643

New Research Finds Restaurants Saved $7 for Every $1 Invested in Reducing Food Waste  

WASHINGTON (February 13, 2019)– New research on behalf of Champions 12.3 finds there is a compelling business case for restaurants to reduce the amount of food they throw away.  For every $1 restaurants invested in programs to reduce kitchen food waste, on average they saved $7 in operating costs.

In a first-of-its kind analysis for the industry, The Business Case for Reducing Food Loss and Waste: Restaurants evaluated financial cost and benefit data for 114 restaurants across 12 countries, finding that nearly every site realized a positive return on its investment to reduce food waste. Within just one year, the restaurants had reduced food waste from their kitchens by 26 percent on average, and over 75 percent had recouped their investment. The restaurants range in size from small restaurants with annual food sales of $400,000, all the way up to multi-million-dollar restaurants with annual food sales of $17.3 million.

The types of investments restaurants made included: measuring and monitoring the amount of food wasted, training staff on new food handling and storage procedures, and redesigning menus. Every site was able to keep their total investment below $20,000. This shows that the cost of change was low and the benefits were high for all businesses assessed.

The 7:1 return on investment comes from buying less food and thereby reducing purchase costs, increasing revenue from new menu items developed from leftovers or foods previously considered “scraps,” and lower waste management costs.

“The only way we can halve food waste by 2030 is if restaurants and other businesses along the supply chain step up their action. Every part of the food industry has a responsibility to reduce food waste,” said Dave Lewis, Group Chief Executive of Tesco and Chair of Champions 12.3. “These findings make it crystal clear that reducing food waste isn’t just the right thing to do, it’s also the smart business move.”

For example, IKEA restaurants serve 680 million people each year. Today IKEA announced that it has prevented more than 1.4 million kilos of food from being wasted since 2016, when the company started an initiative to halve food waste across its 400+ restaurants worldwide. That is equivalent to saving more than 3 million meals worth of food.

“These figures confirm what we have seen at IKEA: reducing food waste goes hand in hand with reducing costs,” said Michael La Cour, Managing Director at IKEA Food Services AB. “We view fighting food waste not only as an opportunity to create a better world, but also a great business opportunity. We’ve been able to significantly reduce food waste in our restaurants by setting short-term, actionable goals. It’s a strategy everyone can do, and if more food businesses take on the challenge, they can see similar results.”

Globally, one-third of all food produced is never eaten, which has tremendous economic, social and environmental consequences. Food loss and waste is responsible for $940 billion in economic losses and 8 percent of global greenhouse gas emissions annually. At the same time, some 800 million people do not have enough food to eat. The recent report Creating a Sustainable Food Future – produced by World Resources Institute in partnership with the World Bank, UN Environment, UN Development Programme, CIRAD and INRA – identified reducing food waste globally by 50 percent as a critical to meeting the Paris Climate Agreement while feeding 10 billion people by 2050.

“That we’re releasing these findings on Valentine’s Day is more than a sweet coincidence. This holiday is one of the busiest days of the year for restaurants, so what better time to talk about an issue every kitchen deals with – wasting money on food that doesn’t make it to the plate,” said Liz Goodwin, Senior Fellow and Director, Food Loss and Waste at World Resources Institute. “Chefs and kitchen managers put a lot of care into the food they serve. If they give just as much attention to ensuring none of it goes needlessly to waste, they also can put money in their pockets. What’s not to love about that?”

The report recommends restaurant owners and managers take a “target, measure, act” approach to reduce the amount of food wasted from their kitchens. It outlines five action steps for restaurant managers, based on interviews with those who have implemented successful food waste reduction programs:

  1. Measure the amount of food being wasted to know where to prioritize efforts,
  2. engage staff,
  3. re-think inventory and purchasing practices,
  4. reduce overproduction, and
  5. re-purpose excess food.

By working together, businesses may also be able to share new best practices to make an even greater impact and put businesses on a trajectory to halve food waste in line with the UN’s Sustainable Development Goal Target 12.3.

“This report, which WRAP has produced with WRI, shows how businesses big and small can save money, motivate staff, and impress their customers through reducing food waste. It’s a win-win for the economy, and the environment,” said Marcus Gover, Chief Executive of WRAP.

For more information, read the full report at www.champions123.org/the-business-case-for-reducing-food-loss-and-waste-restaurants.

This report is follow up from The Business Case for Reducing Food Loss and Waste (published March 2017), and is the third in a series of papers examining the business case for specific industry sectors. Analyses of the hotel and catering industries were released in 2018.

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The Business Case for Reducing Food Loss and Waste: Restaurants was made possible by support from Walmart Foundation and Ministry of Agriculture, Nature, and Food Quality of the Kingdom of the Netherlands. Lead authors were Richard Swannell (WRAP) and Austin Clowes and Craig Hanson (WRI).

ABOUT CHAMPIONS 12.3

Champions 12.3 is a coalition of nearly 40 leaders across government, business and civil society dedicated to inspiring ambition, mobilizing action, and accelerating progress toward achieving Target 12.3 of the United Nations’ Sustainable Development Goals. Target 12.3 calls on the world to “halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses” by 2030.

The Government of the Kingdom of the Netherlands and the World Resources Institute serve as co-secretariats of Champions 12.3.

RELEASE: New Analysis on Progress Toward Halving Food Loss and Waste

Contact:
Jillian Holzer, World Resources Institute, jholzer@wri.org, +1 202-264-0567
Kim van Seeters, Ministry of Agriculture, Nature and Food Quality, The Netherlands, k.vanseeters@minez.nl

Sustainable food leaders tracking food loss and waste find that companies are embracing the challenge, announce three big steps toward a 50 percent reduction

NEW YORK (September 25, 2018)—At the United Nations General Assembly in 2015, countries committed to Sustainable Development Goal Target 12.3, calling for the world to cut food loss and waste in half by 2030. Now three years on, a group of sustainable food champions from around the world are tracking progress toward this fast-approaching target – and finding that the private sector has seized the opportunity to tackle food loss and waste.

The new Champions 12.3 Progress Report shows that companies are embracing food loss and waste reductions consistent with SDG Target 12.3, with nearly two-thirds of the world’s 50 largest food companies now participating in programs with a food loss and waste reduction target. The report also finds increasing evidence that companies and countries are measuring their loss and waste and publishing their results, and acting to put new policies and programs in place.

SDG Target 12.3 on Food Loss and Waste: 2018 Progress Report was launched alongside three major announcements from governments and businesses pioneering new efforts to target, measure, and act.

“In a world where one in nine people go hungry, it is a tragedy that a third of all food is lost or wasted. Today’s Champions 12.3 report highlights that great progress has been made but we need more countries and companies to step up,” said Dave Lewis, Chair of Champions 12.3 and Group Chief Executive of Tesco.

The series of announcements from leaders who are part of the Champions 12.3 coalition were made at the start of the 73rd session of the UN General Assembly in New York, and include:

  • Target: Leading Food Brands Embrace Targets and Transparency to Reduce Food Waste

    Lewis announced that 10 of the world’s largest food brands – including Mars, Unilever and General Mills — have not only set targets to halve their food waste by 2030, but also committed to publish the food waste data for their operations within the next 12 months, and take concrete steps to reduce food waste in the supply chain and in customers’ homes. Of the 10 brands, six have made this commitment for their global operations and four for their European or UK businesses. In addition, 27 of Tesco’s largest suppliers, responsible for over half of the retailer’s own label fresh food sales in the UK have now published their food loss and waste data.

    “Publishing food waste data helps us to take targeted action to tackle the problem together from farm to fork,” added Lewis.

  • Measure: New Online Site Brings Global Food Loss and Waste Data to Fingertips

    In a major advancement for food loss and waste data, Marcus Gover, Chief Executive of WRAP, announced the Food Waste Atlas. The Atlas simplifies finding quantified data that companies and governments can use when measuring their food loss and waste. Food loss and waste data by food type, geography, or stage in the supply chain can now be found in one place. It also enables companies and governments to post their completed inventories in congruence with the “Food Loss and Waste Accounting and Reporting Standard.”

    Developed by WRAP and World Resources Institute, and with financial backing from the Walmart Foundation, the Food Waste Atlas already contains data from all parts of the supply chain and from over 190 countries. Its supporters include UN Environment, World Business Council for Sustainable Development, and Wageningen University & Research Centre. “I am delighted to share the Food Waste Atlas with Champions 12.3 today,” said Gover. “Atlas is a hugely important tool to find and report data on food loss and waste to help companies and governments benchmark action globally. Closer to home, we are also unveiling the first Food Waste Reduction Roadmap. This is a UK-wide commitment by all major retailers and more than 50 large food businesses to ‘Target, Measure, Act’ and deliver their part in achieving SDG 12.3. Working with the IGD, WRAP has set out the key milestones UK businesses must reach, and together with Atlas the Roadmap will be an important part of the mechanism to help us all win the food waste fight.”

  • Act: Africa Launches First Strategy to Halve Post-Harvest Losses

    Ambassador Josefa Sacko, the African Union Commissioner for Rural Economy and Agriculture, announced “The Continental Post Harvest Loss Management Strategy.” The Strategy details a suite of innovations in policies, technology, market infrastructure, capacity building, and investment needed to achieve a target for halving post-harvest losses in Africa by 2025. As the first-ever post-harvest loss strategy for the continent, it is a landmark for Africa and the Union’s 55 member states. “For grains alone, the value of post-harvest losses in Africa are estimated to equal $4 billion per year, an amount that could help feed 48 million people,” said Sacko. “Tackling food loss is critical to Africa. Hence it is time for us to take action, and our new strategy is the foundation for that action.”

“The African Union’s new strategy clearly links reducing farm losses with reducing hunger. With joint efforts of private and public sectors in co-managed innovative partnerships we need to massively invest in zero food losses, and also support farmers’ in building sustainable livelihoods, which can have ripple effects for generations to come,” said Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture.

The report finds that an estimated 30 percent of the world’s population now lives in a country or regional bloc with a specific food loss and waste reduction target. These include the African Union, European Union, Australia, Japan, and the United States. Few countries have started measuring their food loss and waste, but the number of national-level initiatives to tackle food loss and waste continues to grow. The United Kingdom, United States, Denmark and the Netherlands are emerging as world leaders setting an example for other nations.

“In the coming year, the world needs to increase its financial investment in reducing the amount of food in Africa and Asia that is lost before hitting the market. At the other end of the food chain, governments and companies should focus on helping reduce consumer and household-level waste. If we can tackle both ends of the food chain, we stand a great chance of halving food loss and waste by 2030,” said Liz Goodwin, Senior Fellow and Director, Food Loss and Waste at World Resources Institute.

Read SDG Target 12:3 on Food Loss and Waste: 2018 Progress Report here: https://champions123.org/2018-progress-report

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FACTS ABOUT FOOD LOSS AND WASTE

  • The number of people facing chronic food deprivation rose to nearly 821 million in 2017, compared to around 804 million in 2016 (FAO).
  • One-third of the world’s food is lost or wasted, totaling more than a billion tons annually (FAO).
  • Food that is harvested but ultimately lost or wasted consumes about one-quarter of all water used by agriculture each year (Kummu et al.). It requires land area greater than the size of China to be grown (FAO). And it generates about 8 percent of global greenhouse gas emissions annually (FAO).
  • Food loss and waste results in roughly $940 billion in economic losses globally per year (FAO).
  • A family of four in the United States wastes an average of $1,500 per year on food they do not consume. That figure is about £700 per year for the average household with children in the United Kingdom (Buzby et al. 2014; WRAP 2015).

ABOUT CHAMPIONS 12.3

Champions 12.3 is a coalition of more than 40 leaders across government, business and civil society dedicated to inspiring ambition, mobilizing action, and accelerating progress toward achieving Target 12.3 of the United Nations’ Sustainable Development Goals. Target 12.3 calls on the world to “halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses” by 2030.

The Government of the Kingdom of the Netherlands and the World Resources Institute serve as co-secretariats of Champions 12.3. For more information, visit www.Champions123.org

RELEASE: New Research Shows Caterers Saved $6 for Every $1 Invested in Reducing Food Waste

For Immediate Release: June 25, 2018 00:01 EST

Contact:

Jillian Holzer, World Resources Institute, jholzer@wri.org, +1 202-729-7754
Jeanet Smids-Goosen, Ministry of Agriculture, Nature and Food Quality, The Netherlands, j.smids@minlnv.nl
Amanda Williamson, WRAP, amanda.williamson@wrap.org.uk, +44 01295 2366643

WASHINGTON – New research on behalf of Champions 12.3 finds there is a compelling business case for food service operators serving hospitals, schools, sports arenas and other facilities to reduce food waste. The Business Case for Reducing Food Loss and Waste: Catering shows that for every $1 caterers invested in programs to curb food waste, they saved more than $6 in operating costs.

The first-of-its kind industry analysis examined financial cost and benefit data for 86 sites across six countries. Within one year, the sites had reduced food waste by 36 percent on average, and 64 percent had recouped their investment.

These food service operators made a range of investments in food waste reduction programs, including purchasing smart scales or similar technology to measure their food waste, training staff in measurement and techniques to reduce waste, and redesigning menus. A full 79 percent of sites were able to keep their total investment in food waste reduction below $10,000.

The financial returns come from reducing purchase costs by buying less food, increasing revenue from new menu items developed from unsold food or those once considered “scraps,” and reduced waste management costs.

“Taking action across the food industry is vital if we are to halve global food waste by 2030,” said Dave Lewis, Group Chief Executive of Tesco and Chair of Champions 12.3. “As Chair of Champions 12.3, I’m delighted to be able to share today’s report, which clearly shows that reducing food waste in the catering sector isn’t just the right thing to do, it also makes good business sense.”

“We began segregating, weighing and reporting our food waste in early 2014 through our own online accounts portal. We split the waste in to production waste, spoilage waste and plate waste and alongside that ran our in-house Green Flash training modules.  We have seen some fantastic results with more than 40% reduction in waste,” said Mike Hanson, Head of Sustainable Business for BaxterStorey. “The ROI is far reaching and not just financial in terms of cost of food; we have also seen huge savings in waste disposal and energy costs for our clients, our margins have improved and we have seen a massive reduction in carbon and other environmental impacts.”

One-third of all food produced in the world goes uneaten, leading to tremendous economic, social and environmental impacts. Food loss and waste accounts for $940 billion in economic losses and 8 percent of global greenhouse gas emissions annually. At the same time, more than 800 million people are chronically undernourished.

“This report has real-world lessons that can be applied in company kitchens today,” said Liz Goodwin, Senior Fellow and Director, Food Loss and Waste at World Resources Institute. “The catering industry has been a leader in piloting creative solutions for reducing pre-consumer food waste. The task now is to expand the pilots and for those in the industry to learn from what others have seen success doing.  This is critical for companies to realize the financial benefits for themselves and contribute to the global effort to halve food waste.”

“We have made great progress, particularly in the business sector, in building reduction of food waste into their DNA. But there is still a lot of work to do if we are going to reach the UN SDG 12.3 to halve food waste by 2030,” said Marcus Gover, Chief Executive of WRAP. “This report, co-authored by WRAP & WRI, is yet more compelling proof for business that you can provide great customer service, and a great customer experience, while reducing costs and the impact of food waste on the environment.”

The report recommends catering managers take a “target, measure, act” approach to reduce the amount of food wasted from their kitchens. It outlines five actions institutional caterers should take, based on interviews with those who have implemented successful food waste reduction programs: (1) measure the amount of food being wasted to know where to prioritize efforts, (2) engage staff, (3) start small and get creative, (4) reduce overproduction, and (5) re-purpose excess food. By sharing knowledge about what works and expanding its efforts, the industry can play an important role in halving food waste in line with the UN’s Sustainable Development Goal Target 12.3.

For more information, read the full report at https://champions123.org/the-business-case-for-reducing-food-loss-and-waste-caterers/.

This report is follow up from The Business Case for Reducing Food Loss and Waste (published March 2017), and is the second in a series of papers examining the business case for specific industries. An analysis of the hotel industry was released in April 2018, and an analysis on the restaurant industry will be released soon.

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The Business Case for Reducing Food Loss and Waste: Catering was made possible by support from Walmart Foundation and the Ministry of Economic Affairs of the Kingdom of the Netherlands. Lead authors were Peter Mitchell (WRAP) and Austin Clowes and Craig Hanson (WRI).

ABOUT CHAMPIONS 12.3

Champions 12.3 is a coalition of nearly 40 leaders across government, business and civil society dedicated to inspiring ambition, mobilizing action, and accelerating progress toward achieving Target 12.3 of the United Nations’ Sustainable Development Goals. Target 12.3 calls on the world to “halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses” by 2030.

The Government of the Kingdom of the Netherlands and the World Resources Institute serve as co-secretariats of Champions 12.3.

RELEASE: New Research Finds Hotels Saved $7 for Every $1 Invested in Reducing Food Waste

For Immediate Release: April 5, 2018 00:01 CEST

Contact:

Jillian Holzer, World Resources Institute, jholzer@wri.org, +1 202-729-7754
Kim van Seeters, Ministry of Agriculture, Nature and Food Quality, The Netherlands, k.vanseeters@minez.nl
Amanda Williamson, WRAP, amanda.williamson@wrap.org.uk, +44 01295 2366643

WASHINGTON – New research on behalf of Champions 12.3 finds there is a compelling business case for hotels to reduce the amount of food they throw away.  For every $1 hotels invested in programs to reduce kitchen food waste, on average they saved $7 in operating costs.

In a first-of-its kind analysis for the industry, The Business Case for Reducing Food Loss and Waste: Hotels evaluated financial cost and benefit data for 42 sites – including Sofitel, MGM and more – across 15 countries, finding that nearly every site realized a positive return on its investment to reduce food waste. Within just one year, the hotels had reduced food waste from their kitchens by 21 percent on average, and over 70 percent had recouped their investment.  Within two years, 95 percent had recouped their investment.

The types of investments hotels made include: measuring and monitoring the amount of food wasted, training staff on new food handling and storage procedures, and redesigning menus. Nearly 90 percent of sites were able to keep their total investment below $20,000, which was less than 1 percent of sales on average. This shows that the cost of change was low and the benefits were high for all businesses assessed.

The 7:1 return on investment comes from buying less food and thereby reducing purchase costs, increasing revenue from new menu items developed from leftovers or foods previously considered “scraps,” and lower waste management costs.

“We need to take action right across the food chain if we’re going to halve food waste by 2030. That means reducing food waste in homes, farms, retail, distribution, and in the hospitality sector,” said Dave Lewis, Group Chief Executive of Tesco and Chair of Champions 12.3. “This report clearly shows that reducing waste in hotels isn’t just the right thing to do. It also makes good business sense. So even if the moral imperative doesn’t move us, the business case for reducing food waste should persuade every CEO.”

“With these figures, I hope more in the industry will see food waste reduction as an opportunity and an important part of the hotel business,” said Lionel Formento, Director of Food and Beverage, Sofitel Bangkok Sukhumvit. “Our customers increasingly care about the environment, and that shift shows no signs of slowing down. Sofitel Bangkok Sukhumvit has prioritized reducing food waste as an important part of our sustainability efforts. From engaging management to our chefs and suppliers, implementing a food waste reduction program has helped us stay innovative and a leader.”

One-third of all food produced in the world is never eaten, which has tremendous economic, social and environmental consequences. Food loss and waste is responsible for $940 billion in economic losses and 8 percent of global greenhouse gas emissions annually. At the same time, some 800 million people do not have enough food to eat.

“Reducing food waste within the hospitality sector provides us with a unique opportunity not only to influence an industry, but to raise awareness with travellers globally. It’s exciting to see foundations, NGOs, and businesses all coming together to solve this issue and recognize food waste’s impact on our planet and biodiversity,” said Yolanda Kakabadse of World Wildlife Fund US’s Board of Directors.

“This report, which WRAP co-authored with WRI, demonstrates the compelling economic case for reducing food waste in hotels. There is a 600 percent return on investment, and over two-thirds of the companies find they get their money back within a year. This is excellent, but if we are to deliver the SDG 12.3 target of halving food waste by 2030, we must build momentum for change in all hotels,” says Marcus Gover, Chief Executive of WRAP. “We have clearly shown that with simple measures, hotels can save money, protect the environment and still satisfy the needs of their customers. By working together we can make this happen more rapidly, all around the world.”

The report recommends hotel owners and managers take a “target, measure, act” approach to reduce the amount of food wasted from their kitchens. It outlines five action steps for hotel managers, based on interviews with those who have implemented successful food waste reduction programs: (1) measure the amount of food being wasted to know where to prioritize efforts, (2) engage staff, (3) re-think the buffet, (4) reduce overproduction, and (5) re-purpose excess food. By working together, businesses may also be able to share new best practices to make an even greater impact and put businesses on a trajectory to halve food waste in line with the UN’s Sustainable Development Goal Target 12.3.

“The Sustainable Development Goals give us clear targets, which we need to achieve in just 13 years. We know that the worldwide food waste challenge is large and urgent. It will not be easy to solve and requires action by all of us,” said Liz Goodwin, Senior Fellow and Director, Food Loss and Waste at World Resources Institute. “This report demonstrates that action by the hotel sector can bring results quickly and that there are real financial benefits to be realized. There is no time to waste and we need more leaders to step up and do their bit, improving their businesses and securing the economic, social and environmental benefits.”

For more information, read the full report at https://champions123.org/the-business-case-for-reducing-food-loss-and-waste-hotels/

This report is follow up from The Business Case for Reducing Food Loss and Waste (published March 2017), and is the first in a series of papers examining the business case for specific industry sectors. Analyses of the catering and restaurant industries will be released later in 2018.

The Business Case for Reducing Food Loss and Waste: Hotels was made possible by support from Walmart Foundation and the Ministry of Economic Affairs of the Kingdom of the Netherlands. Lead authors were Peter Mitchell (WRAP) and Austin Clowes and Craig Hanson (WRI).

RELEASE: The Netherlands Announces National Program to Reduce Food Waste

Champions of UN Sustainable Development Goal Target 12.3 Driving Effort Through Innovative Pilots and Public-Private Partnerships

For Immediate Release: March 23, 2018

Contact: Jillian Holzer, World Resources Institute, jholzer@wri.org, +1 202-729-7754
Kim van Seeters, Ministry of Agriculture, Nature and Food Quality, The Netherlands, k.vanseeters@minez.nl

WASHINGTON (March 23, 2018)– The Netherlands is aiming to be one of the first countries in the world to cut food waste in half, and now the country has a new national program, United Against Food Waste, to put it on a path to success. The initiative was announced Tuesday by the Taskforce Circular Economy in Food, a group made up of companies, research institutes, civil society organizations and the government.

Among the action items announced was a pilot supermarket aisle filled with items made from foods that otherwise would have gone to waste. The store shelf features products like soup created from wonky fruit and vegetables, beer from stale bread, and soaps made from discarded orange peels. Researchers from Wageningen University & Research will monitor and test sales and a host of other data points over the next six months to learn how best to expand the line of items.

The aisle was opened in the George Verberne Jumbo Supermarket in Wageningen by Louise Fresco, President of Wageningen University & Research’s executive board and a member of Champions 12.3, the global coalition of executives committed to halving food loss and waste by 2030.

“It’s very exciting to be able to go into a grocery store and buy items you know are helping to avoid excess waste. It’s equally exciting to see the lessons we can glean about which types of products and packaging appeal to consumers, what pricing level is correct, and how best to market and present the products,” said Fresco. “One-third of all food is lost or wasted in the world, and the social, environmental and economic impacts are enormous. It’s urgent that we find scalable solutions to this challenge.”

The supermarket aisle is one part of the new national program, which will focus on monitoring progress, joining forces to combat food waste across the food supply chain, changing consumer behavior to waste less food, and promoting legislation.

The Netherlands is among the top countries in the world for tackling food loss and waste due to leadership from across its sectors. In addition to Fresco, Dutch members of Champions 12.3 include Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture; Paul Polman, CEO of Unilever; Wiebe Draijer, Chairman of the Managing Board for Rabobank; Feike Sijbesma, CEO and Chairman of the Managing Board for Royal DSM; and Peter Bakker, President and CEO of the World Business Council for Sustainable Development.

“Food loss and waste is an issue that must be prioritized, and it takes committed leaders to do that. We have an obligation to ensure the food that is produced around the world feeds people, and that it doesn’t go unused or end up in landfills. A lot of work remains. Public-private partnerships are vital for building the momentum needed to halve the more than 1 billion tons of food that is lost or wasted from farm to fork each year,” said Hoogeveen.

Representatives from the Rockefeller Foundation, WRAP and World Bank also joined the “Dutch Champions 12.3” event.

Also on Tuesday, at the “Appetite for Action” event, Wiebe Draijer – as head of Rabobank, the world’s leading food and agriculture bank – announced Kickstart Waste, a 3-year program to contribute to the Sustainable Development Goals’ Target 12.3 on food loss and waste.

With Kickstart Waste, Rabobank aims to show how partners, including customers and companies throughout the food chain, can work together worldwide to find solutions to halve food waste by 2030.

“We see the ongoing transition to a sustainable food and agricultural sector not only as a moral imperative, but also as an incredible business opportunity,” said Draijer. “According to the FAO, there is a potential global market of almost a trillion dollars in food waste and food loss alone. We’re seeing an increasing number of clients investing in sustainability measures throughout the food value chain. At the same time, we’re excited about the emerging technologies coming from the start-ups we’re discovering and supporting through our FoodBytes! events and our Terra accelerator program. The need for change has never been greater, and as a result the business opportunities have never been bigger.”

Today, 28 percent of the world’s population lives in a country or regional bloc that has set a specific food loss and waste reduction target aligned with SDG Target 12.3. There has been a burgeoning of country-level public-private partnerships, but much more action is needed worldwide. Champions 12.3 has outlined the business case for countries and companies to reduce food loss and waste – and Champions are actively moving local, national and regional efforts to meet Target 12.3

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ABOUT CHAMPIONS 12.3

Champions 12.3 is a coalition of nearly 40 leaders across government, business and civil society dedicated to inspiring ambition, mobilizing action, and accelerating progress toward achieving Target 12.3 of the United Nations’ Sustainable Development Goals. Target 12.3 calls on the world to “halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses” by 2030.

The Government of the Kingdom of the Netherlands and the World Resources Institute serve as co-secretariats of Champions 12.3.
www.Champions123.org

RELEASE: Companies Commit to Simplify Food Date Labels Worldwide by 2020, Reducing Food Waste

The Consumer Goods Forum and Champions 12.3 issue landmark call to use two simple date labels by 2020

For Immediate Release: September 20, 2017

Contact:

Lee Green, The Consumer Goods Forum, +33 182009570,
l.green@theconsumergoodsforum.com
Lauren Zelin, World Resources Institute, +1 202-729-7736, lzelin@wri.org
Jillian Holzer, World Resources Institute, +1 202-729-7754, jholzer@wri.org

NEW YORK (September 20, 2017) — “Sell by,” “Use by,” “Display until,” “Best before,” what do they all mean? Consumers around the world navigate a range of date labels on food products, and the resulting confusion costs families up to $29 billion annually in the United States alone. The Consumer Goods Forum (CGF) – a network of 400 of the biggest consumer goods companies across 70 countries – along with Champions 12.3 has approved a Call to Action to standardize food date labels worldwide by 2020.

The CGF Board of Directors unanimously adopted the Call to Action to simplify date labels, including companies like Tesco, Kellogg, Walmart, Campbell Soup, Bimbo, Pick n Pay, Nestlé, Carrefour and Unilever. The Call to Action says retailers and food producers should take three important steps to simplify date labels and reduce food waste by 2020:

  1. Only one label at a time
  2. Choice of two labels: one expiration date for perishable items (e.g. “Use by”) and one food quality indicator for non-perishable items (e.g., “Best if used by”). The exact wording will be tailored to regional context
  3. Consumer education to better understand what date labels mean

The announcement expands national efforts to streamline date labels in the United States, United Kingdom and Japan to the rest of the world.

In addition to the labels on products, the Call to Action recommends companies partner with nonprofit organizations and government agencies to educate consumers about how to interpret date labels. Education efforts could include in-store displays, web materials and public service announcements. Many consumers don’t know, for example, that many products are still safe to eat past the “Best if used by” date.

“Four years ago, Tesco was one of the first retailers to roll out single date coding across our fresh food and meat produce. All the evidence from WRAP and our own Tesco research has shown that streamlining date codes helps customers waste less food and it also reduces waste in our own operations. That’s why it’s so important we extend this practice to more companies in every country. Streamlining date labels worldwide by 2020 could be game-changing in the fight against global food waste,” said Dave Lewis, Group Chief Executive of Tesco and Chair of Champions 12.3

“Kellogg Company is working to reduce food loss and waste along the production and supply chains, and we want to encourage consumers to be part of the solution too. As a global food company, we work to reduce hunger, improve nutrition and protect the planet,” said Maria Fernanda Mejia, Sr. Vice President of the Kellogg Company and President of Kellogg Latin America. “Simplifying food date labels is an important step forward in preventing food waste, and will help end the confusion related to ‘sell by’ dates. Kellogg is an enthusiastic supporter of improved and harmonized food labeling standards to help educate and empower consumers to prevent food waste, save their families money, and conserve resources to protect our planet.”

“Walmart has worked with its suppliers to support the use of standardized date labels that provide consistent and transparent information to better reflect product’s shelf life,” said Katherine Neebe, Director for Sustainability at Walmart. “I commend CGF for leveraging their influence to support customer-friendly labeling practices.”

An estimated 1.3 billion tons of food worldwide is lost or wasted each year. The average UK household with children spends £700 a year on food that’s thrown away – in the United States, that figure is $1,500. Standardizing food date labels is a simple and effective way to reduce the amount of edible food thrown out by households, saving them money and reducing their environmental footprint. Food loss and waste is a major contributor to climate change, emitting 8 percent of annual greenhouse gases.

“Now more than ever is the time for business to play a leading role in tackling food waste. This is an issue that can only truly be tackled by collaboration across the value chain. Through our global membership, the CGF is committed to playing a leadership role. We believe simplified and consistent date labelling will help us get one step closer to meeting our resolution to halve food waste by 2025 while also helping reduce confusion for consumers,” said Peter Freedman, Managing Director of The Consumer Goods Forum.

Today’s announcement was made at a Champions 12.3 event at The Rockefeller Foundation during Climate Week and the 72nd United Nations General Assembly. This week marks two years since the launch of the Sustainable Development Goals. At the event, Champions 12.3 also launched SDG Target 12.3 on Food Loss and Waste: 2017 Progress Report, which takes stock of global progress to date toward halving food waste and reducing food loss by 2030.

“The Sustainable Development Goals have given us a historic opportunity and we must rise to the challenge,” said Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture. “Of all the SDGs, Target 12.3 is the only one to my knowledge that is being advocated by a coalition like Champions 12.3 with leaders from every sector mobilizing action to achieve success. We stand a great chance, but a lot of work remains.”

The report finds that countries and companies are setting reduction targets aligned with SDG Target 12.3 – today, 28 percent of the world’s population live in a country or region with a target to reduce food loss and waste, and nearly 60 percent of the world’s 50 largest food companies have set reduction targets.

Innovative initiatives are also taking off, especially in the private sector. A growing number of the 50 largest food companies now have active food loss and waste reduction programs. However, the report finds an insufficient number of governments and companies are measuring and reporting food loss and waste, a key step to identifying hotspots and knowing whether strategies are having impact.

“It is good to see clear signs of momentum building behind the movement to tackle food loss and waste and the leadership being demonstrated by individual Champions and others,” said Liz Goodwin, Senior Fellow and Director, Food Loss and Waste at World Resources Institute. “However, 2030 is only 13 years away, and more is needed. We now have a roadmap for how to cut in half the more than 1 billion tons of food that goes uneaten each year, and it’s vital that governments and the private sector everywhere put it to use.”

“The report we co-authored with WRI shows we are moving in the right direction, but we need to build momentum quickly. We need action from everyone from governments, businesses, NGOs and us all in our homes: uniting in the food waste fight,” said Marcus Gover, Chief Executive of WRAP. “It is also essential that developing nations get the financial support they need to tackle food loss and waste. We have gathering impetus, and now we have something which could help navigate us all to our destination. There is no time to lose.”

Read SDG Target 12.3 on Food Loss and Waste: 2017 Progress Report here: https://champions123.org/2017-progress-report/

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ABOUT THE CONSUMER GOODS FORUM

The Consumer Goods Forum (“CGF”) is a global, parity-based industry network that is driven by its members to encourage the global adoption of practices and standards that serves the consumer goods industry worldwide. It brings together the CEOs and senior management of some 400 retailers, manufacturers, service providers, and other stakeholders across 70 countries, and it reflects the diversity of the industry in geography, size, product category and format. Its member companies have combined sales of EUR 3.5 trillion and directly employ nearly 10 million people, with a further 90 million related jobs estimated along the value chain. It is governed by its Board of Directors, which comprises more than 50 manufacturer and retailer CEOs. For more information, please visit: www.theconsumergoodsforum.com.

ABOUT CHAMPIONS 12.3

Champions 12.3 is a coalition of more than three dozen leaders across government, business and civil society dedicated to inspiring ambition, mobilizing action, and accelerating progress toward achieving Target 12.3 of the United Nations’ Sustainable Development Goals. Target 12.3 calls on the world to “halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses” by 2030.

The Government of the Kingdom of the Netherlands and the World Resources Institute serve as co-secretariats of Champions 12.3. For more information, visit www.Champions123.org

Champions Include:

Dave Lewis, Group Chief Executive, Tesco (Chair)
Erik Solheim, Executive Director, United Nations Environment (Co-Chair)
Vytenis Andriukaitis, European Commissioner for Health and Food Safety
Peter Bakker, President, World Business Council for Sustainable Development
John Bryant, Chairman of the Board and Chief Executive Officer, Kellogg Company
Paul Bulcke, Chairman of the Board of Directors, Nestlé
Nguyen Xuan Cuong, Minister of  Agriculture and Rural Development, Vietnam
Michael La Cour, Managing Director, IKEA Food Services AB
Wiebe Draijer, Chairman of the Executive Board, Rabobank
Shenggen Fan, Director General, International Food Policy Research Institute
Peter Freedman, Managing Director, The Consumer Goods Forum
Louise Fresco, President of the Executive Board, Wageningen University & Research
Liz Goodwin, Senior Fellow and Director, Food Loss and Waste, World Resources Institute
Marcus Gover, Chief Executive Officer, Waste and Resources Action Programme
Hans Hoogeveen, Ambassador and Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture
Gilbert Houngbo, President, International Fund for Agricultural Development
Selina Juul, Chairman of the Board and Founder, Stop Wasting Food Movement in Denmark
Yolanda Kakabadse, President, WWF International
Sam Kass, Former White House Chef, Founder of TROVE and Venture Partner, Acre Venture Partners
Michel Landel, Chief Executive Officer and Chairman of the Executive Committee, Sodexo
Esben Lunde Larsen, Minister of Environment and Food, Denmark
José Antonio Meade, Minister of Finance, Mexico
Gina McCarthy, Former Administrator, U.S. Environmental Protection Agency
Denise Morrison, President and Chief Executive Officer, Campbell Soup Company
Kanayo Nwanze, Former President, International Fund for Agricultural Development
Rafael Pacchiano, Minister of the Environment and Natural Resources, Mexico
Paul Polman, Chief Executive Officer, Unilever
Juan Lucas Restrepo Ibiza, Chairman, Global Forum on Agricultural Research
Judith Rodin, Former President, The Rockefeller Foundation
Oyun Sanjaasuren, Chair, Global Water Partnership
Lindiwe Majele Sibanda, Vice President for Country Support, Policy and Delivery, Alliance for a Green Revolution in Africa
Feike Sijbesma, Chief Executive Officer and Chairman of the Managing Board, Royal DSM
Rajiv Shah, President, The Rockefeller Foundation
Andrew Steer, President and Chief Executive Officer, World Resources Institute
Achim Steiner, Administrator, United Nations Development Programme
Tristram Stuart, Founder, Feedback
Rhea Suh, President, Natural Resources Defense Council
Rhoda Peace Tumusiime, Former Commissioner for Rural Economy and Agriculture, The African Union
Sunny Verghese, Co-Founder, Group Managing Director & Chief Executive Officer, Olam International
Tom Vilsack, Former Secretary, U.S. Department of Agriculture
Senzeni Zokwana, Minister of Agriculture, Forestry and Fisheries, Republic of South Africa

RELEASE: Michael La Cour and Selina Juul Join Champions 12.3, Coalition to Reduce Food Loss and Waste

For Immediate Release: July 12, 2017
Contact: Jillian Holzer, World Resources Institute, jholzer@wri.org, +1 202-729-7754

WASHINGTON (July 12, 2017) Adding to its powerhouse ranks, Champions 12.3 – the coalition of nearly 40 CEOs, ministers and other leaders committed to achieving the UN’s Sustainable Development Goals Target 12.3 on food loss and waste – announces new members Michael La Cour and Selina Juul.

Worldwide more than 1 billion tons of food each year is never consumed, while one in nine people remain undernourished. Food loss and waste amounts to economic losses of $940 billion per year and is responsible for an estimated 8 percent of annual greenhouse gas emissions; if it were a country, food loss and waste would be the third largest emitter after China and the United States.

“I am really pleased that Michael and Selina are joining the Champions 12.3. A key focus of our work as Champions this year is to help drive action in reducing food waste across the whole food chain – in particular, upstream in the catering industry and in peoples’ homes. The expertise that Michael and Selina bring to the group will greatly strengthen the work we’re doing in these areas and support our efforts to meet the UN’s Target 12.3,” said Dave Lewis, Group Chief Executive of Tesco and Chair of Champions 12.3.

Continue reading RELEASE: Michael La Cour and Selina Juul Join Champions 12.3, Coalition to Reduce Food Loss and Waste

Welcome Michael La Cour to Champions 12.3

We’re delighted to announce that Michael La Cour, MD IKEA Food Services AB, has joined Champions 12.3 as a Champion.

Driven by the IKEA vision to create a better everyday life for the many people, Michael La Cour has been leading the development of IKEA Food Services AB for the past years with focus on health and sustainability. The main objectives of this transformation is to move IKEA Food towards a wider offer of delicious, healthy and more sustainable food, easily available and affordable for the many.

Michael has experience from the food retail business prior to joining IKEA, where he has now been working for the past two decades. He started out as a Country Manager at IKEA Indonesia to become a Deputy trading area manager for IKEA in South East Asia. He has been an IKEA Store Manager in the USA and a Business Manager for one of the Business Areas at IKEA of Sweden.

Along with Michael’s decision to join Champions 12.3 as a Champion, IKEA announced today their goal of halving their food waste by the end of their August 2020. See the IKEA Press Release for details.