DOCSLIB.ORG

METHODOLOGY UPDATES CSA 2021 Food Loss & Waste

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
METHODOLOGY UPDATES CSA 2021 Food Loss & Waste METHODOLOGY UPDATES CSA 2021 Food Loss & Waste OVERVIEW: As part of the methodology development process for the 2021 CSA, we have created new questions and updated existing ones to ensure we are capturing the most material sustainability topics. Please find below the new and updated questions for this criterion in 2021. The question texts and methodology presented may be subject to change at any time before the end of March 2021. In addition, questions may look different in the Online Assessment Tool in terms of question structure and layout. Please note that all questions may not be applicable to your industry so please carefully consult the Industries Impacted section. Introduction Criterion Rationale In 2011, the Food and Agriculture Organization of the United Nations (FAO) estimated that a third, by weight, of all food produced in the world was lost or wasted, highlighting the significant economic, environmental and social impact of the inefficiencies in existing food systems. International investor and civil society attention on the issue of food loss and waste is firmly reflected in the 2030 Agenda for Sustainable Development. Specifically, Target 12.3 of the Sustainable Development Goals (SDGs), calls for the halving of per capita global food waste at the retail and consumer levels and the reduction of food losses along production and supply chains, including post-harvest losses. In order to make effective progress on this issue, quantification of food loss and waste needs to be accurate and follow internationally recognized standards in order to understand how much food is lost and wasted, as well as where and why. Corporations are called on to develop clear objectives to reduce their food loss and waste inventories. Whether this is addressing the costs of goods sold, improving of social and environmental performance, informing internal decision making, or to comply with government, industry association or other third-party reduction efforts. Defining such objectives need to be met with clear actions and measures in order to meet time-bound, long-term targets to significantly reduce overall inventory volumes. Reason for Update place to manage overall food loss and es a share of food loss & waste volumes, which are ultimately discarded. Additionally, we require companies to state the financial impact experienced due to these volumes in terms of intensity. Summary of Changes 1. New Question: Food Loss & Waste Commitment 2. New Question: Food Loss & Waste Impact 1. New Question Question: Food Loss & Waste Commitment INDUSTRIES IMPACTED: AIR Airlines FOA Food Products BVG Beverages REX Restaurants and Leisure Facilities CNO Casinos & Gaming RTS Retailing COS Personal Products TRT Hotels, Resorts & Cruise Lines FDR Food & Staples Retailing QUESTION RATIONALE Quantifying food loss & waste is an important foundation for reduction efforts that can deliver a diverse array of benefits from reducing costs associated with over-purchase and disposal to avoiding greenhouse gas emissions, or supporting efforts to eliminate hunger. By following recognized standards, corporations are better equipped to understand why and where losses occur and therefore also how to take appropriate actions to minimize food loss & waste volumes. Furthermore, efforts to appropriately quantify food loss & waste need to be met by clear, time- bound targets and actions across the value chain. KEY DEFINITIONS Food: Any substance whether processed, semi-processed, or raw that is intended for human therefore no longer fit for human consumption. It does not include cosmetics, tobacco, or substances used only as drugs. It does not include processing agents used along the food supply chain, for example, water to clean or cook raw materials in factories or at home. Inedible parts: Components associated with a food that is not intended to be consumed by humans. Examples of inedible parts associated with food could include bones, rinds, and pits/stones. Inedible parts do not include packaging. What is considered inedible varies among users, changes over time, and is influenced by a range of variables including culture, socio- economic factors, availability, price, technological advances, international trade, and geography, and is, therefore, to be included in food loss & waste quantifications. Food loss: Losses that occur in the food supply chain up to but excluding, retail. Any food that is discarded, incinerated, or otherwise disposed of, and does not re-enter in any other productive utilization, such as feed or seed or other industrial uses. Losses that occur during storage, transportation, and processing, also of imported quantities, are therefore all included. Losses include the commodity as a whole with its non-edible parts. Food waste: Waste which occurs at retail and consumer level. Food may be wasted in many ways; such as fresh produce that deviates from what is considered optimal, for example in terms of shape, size, and color, is often removed from the supply chain during sorting operations. Similarly, - consumers and large quantities of wholesome edible food are often unused or leftover and discarded eating establishments. Measuring food loss & waste: Options may include; daily logs, mass balance, survey, proxy data, records, direct weighing, modeling, etc. Often, the options present a trade-off between accuracy and completeness on the one hand and the cost of conducting the quantification on the other. Hence, a company may have to use a range of methods that may be accepted if the method used is relevant to the goals, scope, and resources of the company. Break-down of food loss & waste volumes by food category and/or lifecycle stage: Not a requirement of the FLW Standard, but companies may find it useful to do so in order to identify critical areas for improvement. companies may also disaggregate results in other ways (e.g., by geography or organizational units). Alternative uses of food loss & waste: Streams that are utilized for other processes that may have economic, environmental, or social benefits instead of being discarded without any value creation since some level of food loss or waste might be inevitable. Therefore, it is essential that the current destination of food loss & waste volumes is tracked and that actions are taken to optimize the value created. Destinations and repurposing actions may include any of the below: • Recycling for energy production or industrial products: Entails the conversion of food loss or waste material into industrial products may include examples such as packaging (e.g. bioplastic) materials, traditional materials (leather or feather), or any other products which do not enter the food chain. Using processes to convert the material into energy or biofuels might include processes such as biochemical, anaerobic digestion/co-digestion, controlled combustion, or biomaterial processing. • Recycling for land applications or animal feed: May include; spreading, spraying, injecting, or incorporating organic material (e.g. harvestable crops left/tilled into the soil) onto or below the surface of the land to enhance soil quality are examples of land application. Diverting materials from the food chain (directly or after processing) to animals is also to be included in this category. • Food rescue: May take place through formal programs or informal efforts (that may also be referred to as food recovery, redistribution, or donation). Collection may take place at any point along the food supply chain, such as at the farm (e.g., field gleaning), the food processing facility, or the food distribution outlet (e.g. supermarket, restaurant). Other destinations may include collection by a third-party. If relevant destinations have not been listed, please provide information on your chosen destination in the company comment. Reduction of total food loss & waste volumes in existing processes: Actions taken in order to deliver tangible total volume reductions of your food loss & waste volumes in the value chain may include programs that address pre-harvest/-slaughter losses, food storage, handling, manufacturing, inventory management, purchasing practices, employee engagement, revisiting shelf-life/sell-by date extensions, new product formulations, packaging innovations, new service solutions, etc. DATA REQUIREMENTS When referring to 'food loss & waste', we do not expect reporting on both categories. Food loss and/or food waste may be reported separately, or a company may only be exposed to one category. Companies that are not exposed to food products, or evaluate food loss & waste to be a non- material issue for the company (e.g. financial impact negligible), may mark "Not Applicable" if a detailed explanation is provided in the comment box. Companies in the Food & Drug Retailing Industry that: • only do drug retailing should mark this question as "Not Applicable" and provide an explanation in the comment box • only sell durable goods should mark this question as "Not Applicable" and provide an explanation in the comment box • have operational control over the production of products (e.g. own brand label products), should also include food losses. Companies in the Casinos & Gaming industry (CNO) that are only into online gaming should mark REFERENCES Food loss & waste protocol: www.flwprotocol.org QUESTION LAYOUT Requirement: The question requires publicly available information. Does your company have a strategy to address food loss & waste? o Yes, we address aspects in our food loss & waste strategy Please indicate which group-wide
Load more

Recommended publications
  • THE GLOBAL IMPACT of FOOD LOSS and WASTE on FARMS WWF-UK (2021) Driven to Waste: the Global Impact of Food Loss and Waste on Farms
    DRIVEN TO WASTE: THE GLOBAL IMPACT OF FOOD LOSS AND WASTE ON FARMS WWF-UK (2021) Driven to waste: The Global Impact of Food Loss and Waste on Farms. Woking. CONTENTS Acknowledgements: This research was commissioned by WWF-UK and funded through WWF-UK’s partnership EXECUTIVE SUMMARY 3 with Tesco, and prepared by Anthesis Ltd. We would like to acknowledge the following individuals and organisations whose INTRODUCTION 4 contributions made this report possible. WHAT IS ‘FOOD LOSS’? 5 WWF-UK and Tesco partnership WHAT IS THE CURRENT SCALE AND VALUE OF FARM-STAGE FOOD WASTE? 6 We would like to thank the WWF-UK and Tesco team that managed and directed the project, provided feedback on the draft outputs and engaged with the project throughout: HOW IS FARM-STAGE FOOD WASTE PREVENTING US FROM MEETING MULTIPLE SUSTAINABLE DEVELOPMENT GOALS? WWF: Dr Lilly Da Gama, Pete Pearson, Leigh Prezkop, Liam Walsh, Callum Weir, HOW DOES FOOD WASTE ON FARM COMPARE ACROSS LOW-AND Mollie Gupta, Jo Trewern, Sarah Halevy, Sarah Wakefield, Lucy Lee, Conor Linstead, Susan Hull, Abigayil Blandon HIGH-INCOME COUNTRIES? ENVIRONMENTAL IMPACTS OF FARM-STAGE FOOD WASTE 9 Tesco: Tony McElroy, Laurence Webb, Giles Bolton, Kene Umeasiegbu, Anna Turrell GREENHOUSE GAS EMISSIONS Anthesis: We would like to thank the members of Anthesis and Pinpoint who conducted WATER WASTAGE this research: Lead researchers: Dr Julian Parfitt, Anna Brockhaus and Tim Croker. EUTROPHICATION AND ACIDIFICATION Contributing researchers: Chloe McCloskey and Nicola Jenkin LAND USE Reviewers BIODIVERSITY LOSS We would like to thank the members of UNEP, FAO, WRI, WRAP and Feedback who THE FOOD-TO-FEED SYSTEM: ARE WE MASKING THE EXTENT OF THE PROBLEM? 13 provided critical reviews and helpful suggestions to this report: Reviewers: Dr Liz Goodwin (WRI), Clementine O’Connor (UNEP), DRIVERS OF FARM-STAGE WASTE 15 Carola Fabi (FAO), Martin Bowman (Feedback), Will McManus (WRAP) and Andrew Parry (WRAP).
    [Show full text]
  • Life Cycle Assessment of Dietary Patterns in the United States: a Full Food Supply Chain Perspective
    sustainability Article Life Cycle Assessment of Dietary Patterns in the United States: A Full Food Supply Chain Perspective Daesoo Kim , Ranjan Parajuli and Gregory J. Thoma * Ralph E. Martin Department of Chemical Engineering, University of Arkansas, Fayetteville, AR 72701, USA; [email protected] (D.K.); [email protected] (R.P.) * Correspondence: [email protected]; Tel.: +1-479-575-4951 Received: 31 December 2019; Accepted: 18 February 2020; Published: 20 February 2020 Abstract: A tiered hybrid input–output-based life cycle assessment (LCA) was conducted to analyze potential environmental impacts associated with current US food consumption patterns and the recommended USDA food consumption patterns. The greenhouse gas emissions (GHGEs) in the current consumption pattern (CFP 2547 kcal) and the USDA recommended food consumption pattern (RFP 2000 kcal) were 8.80 and 9.61 tons CO2-eq per household per year, respectively. Unlike adopting a vegetarian diet (i.e., RFP 2000 kcal veg or RFP 2600 kcal veg), adoption of a RFP 2000 kcal diet has a probability of increasing GHGEs and other environmental impacts under iso-caloric analysis. The bigger environmental impacts of non-vegetarian RFP scenarios were largely attributable to supply chain activities and food losses at retail and consumer levels. However, the RFP 2000 vegetarian diet showed a significant reduction in the environmental impacts (e.g., GHGEs were 22% lower than CFP 2547). Uncertainty analysis confirmed that the RFP 2600 scenario (mean of 11.2; range 10.3–12.4 tons CO2-eq per household per year) is higher than CFP 2547 (mean of 8.81; range 7.89–9.95 tons CO2-eq per household per year) with 95% confidence.
    [Show full text]
  • Packaging-Related Food Losses and Waste: an Overview of Drivers and Issues
    Review Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues Bernhard Wohner *, Erik Pauer, Victoria Heinrich and Manfred Tacker Section of Packaging and Resource Management, FH Campus Wien (University of Applied Sciences), 1030 Vienna, Austria; [email protected] (E.P.); [email protected] (V.H.); [email protected] (M.T.) * Correspondence: [email protected]; Tel.: +43-1-606-6877-3572 Received: 4 December 2018; Accepted: 31 December 2018; Published: 7 January 2019 Abstract: Packaging is often criticized as a symbol of today’s throwaway society, as it is mostly made of plastic, which is in itself quite controversial, and is usually used only once. However, as packaging’s main function is to protect its content and 30% of all food produced worldwide is lost or wasted along the supply chain, optimized packaging may be one of the solutions to reduce this staggering amount. Developing countries struggle with losses in the supply chain before food reaches the consumer. Here, appropriate packaging may help to protect food and prolong its shelf life so that it safely reaches these households. In developed countries, food tends to be wasted rather at the household’s level due to wasteful behavior. There, packaging may be one of the drivers due to inappropriate packaging sizes and packaging that is difficult to empty. When discussing the sustainability of packaging, its protective function is often neglected and only revolves around the type and amount of material used for production. In this review, drivers, issues, and implications of packaging-related food losses and waste (FLW) are discussed, as well as the implication for the implementation in life cycle assessments (LCA).
    [Show full text]
  • Food Loss and Waste Accounting and Reporting Standard
    VERSION 1.0 Food Loss and Waste Accounting and Reporting Standard FLW Protocol Steering Committee and Authors Craig Hanson, Brian Lipinski, Kai Robertson: World Resources Institute (WRI), Secretariat Debora Dias, Ignacio Gavilan, Pascal Gréverath (Nestlé), Sabine Ritter: The Consumer Goods Forum (CGF) Jorge Fonseca, Robert van Otterdijk: Food and Agriculture Organization of the United Nations (FAO) Toine Timmermans: EU-funded FUSIONS project James Lomax, Clementine O’Connor: United Nations Environment Programme (UNEP) Andy Dawe, Richard Swannell: WRAP (The Waste and Resources Action Programme) Violaine Berger, Matthew Reddy, Dalma Somogyi: World Business Council for Sustainable Development (WBCSD) Other Contributing Authors Bruno Tran (Chair of Upstream Technical Working Group), Natural Resources Institute (NRI), University of Greenwich Barbara Leach (Chair of Downstream Technical Working Group), WRAP Tom Quested, WRAP Table of Contents Foreword 4 About the FLW Protocol 5 About Development of the FLW Standard 6 Guide to the Structure of this Document 7 PART I: OVERVIEW 1. Introduction 10 2. Definition of Terms and Applications 14 3. Goals of Quantifying FLW 20 4. Summary of Steps and Requirements 24 5. Principles of FLW Accounting and Reporting 28 PART II: MAIN REQUIREMENTS 6. Establishing the Scope of an FLW Inventory 34 7. Deciding How to Quantify FLW 58 PART III: OTHER REQUIREMENTS AND RECOMMENDATIONS 8. Collecting, Calculating, and Analyzing Data 66 9. Assessing Uncertainty 76 10. Coordinating the Analysis of Multiple FLW Inventories 82 11. Recording Causes of FLW 90 12. Review and Assurance 94 13. Reporting 100 14. Setting Targets and Tracking Changes over Time 106 APPENDICES Appendix A. Approaches to Sampling and Scaling Up Data 112 Appendix B.
    [Show full text]
  • Food Loss and Waste Prevention Strategies from Farm to Fork
    sustainability Review Food Loss and Waste Prevention Strategies from Farm to Fork Rosalinda Nicastro and Petronia Carillo * Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania “Luigi Vanvitelli”, Via Vivaldi 43, 81100 Caserta, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-0823-274562 Abstract: About one-third of the food produced globally for human consumption is lost or wasted each year. This represents a loss of natural resources consumed along the food supply chain that can also have negative impacts on food security. While food loss occurs between production and distribution and is prevalent in low-income countries, food waste occurs mainly at the consumer level, in the retail and food service sectors, and especially in developed countries. Preventing food losses and waste is therefore a potential strategy for better balance food supply and demand and is essential to improve food security while reducing environmental impact and providing economic benefits to the different actors in the food supply chain. In this context, we specifically provide an overview of case studies and examples of legislation from different countries and actions carried out by the various actors in the food chain and by non-profit organisations to effectively prevent and or reduce food loss and waste. We also outline current limitations and possible research avenues. We conclude that the comparison and the integration of knowledge, and the awareness of where along the food chain, for which foods and in which countries the greatest losses are produced, is essential to decide where and how to target efforts in the most effective way.
    [Show full text]
  • Unwrapped: How Throwaway Plastic Is Failing to Solve Europe's Food Waste Problem
    UNWRAPPED HOW THROWAWAY PLASTIC IS FAILING TO SOLVE EUROPE’S FOOD WASTE PROBLEM (AND WHAT WE NEED TO DO INSTEAD) 1 Funded by Zero Waste Europe acknowledges funding from the European Union. The sole responsibility for the content of this publication lies with Zero Waste Europe. It does not CONTEN necessarily reflect the opinion of the funder mentioned above. The funder cannot be held responsible for any use that may be made of the information contained therein. Executive Summary 1 1 The food system and the food we waste 3 UNWRAPPED: HOW THROWAWAY PLASTIC IS FAILING TO SOLVE EUROPE’S FOOD WASTE PROBLEM 2 The emergence of plastic packaging in the food system 4 (AND WHAT WE NEED TO DO INSTEAD) By: Jean-Pierre Schweitzer, Susanna Gionfra, Mia Pantzar, David Mottershead, Emma Watkins, Foivos Petsinaris, 3 Plastic packaging waste as a global challenge 5 Patrick ten Brink, Emilia Ptak, Charlotte Lacey and Charlotte Janssens (Institute for European Environmental Policy) Disclaimer: The arguments expressed in this report are solely those of the authors, and do not re�ect the opinion of any other party. 4 Producers 7 5 Processors and packagers 9 The report should be cited as follows: J.-P. Schweitzer, S. Gionfra, M. Pantzar, D. Mottershead, E. Watkins, F. Petsinaris, P. ten Brink, E. Ptak, C. Lacey and C. Janssens (2018) Unwrapped: How throwaway plastic is failing to solve Europe’s food waste problem (and 6 Wholesale and retail sector 11 what we need to do instead). Institute for European Environmental Policy (IEEP), Brussels. A study by Zero Waste Europe and Friends of the Earth Europe for the Rethink Plastic Alliance.
    [Show full text]
  • Food Loss and Waste Accounting and Reporting Standard
    VERSION 1.0 Food Loss and Waste Accounting and Reporting Standard FLW Protocol Steering Committee and Authors Craig Hanson, Brian Lipinski, Kai Robertson: World Resources Institute (WRI), Secretariat Debora Dias, Ignacio Gavilan, Pascal Gréverath (Nestlé), Sabine Ritter: The Consumer Goods Forum (CGF) Jorge Fonseca, Robert VanOtterdijk: Food and Agriculture Organization of the United Nations (FAO) Toine Timmermans: EU-funded FUSIONS project James Lomax, Clementine O’Connor: United Nations Environment Programme (UNEP) Andy Dawe, Richard Swannell: WRAP (The Waste and Resources Action Programme) Violaine Berger, Matthew Reddy, Dalma Somogyi: World Business Council for Sustainable Development (WBCSD) Other Contributing Authors Bruno Tran (Chair of Upstream Technical Working Group), Natural Resources Institute (NRI), University of Greenwich Barbara Leach (Chair of Downstream Technical Working Group), WRAP Tom Quested, WRAP Table of Contents Foreword 4 About the FLW Protocol 5 About Development of the FLW Standard 6 Guide to the Structure of this Document 7 PART I: OVERVIEW 1. Introduction 10 2. Definition of Terms and Applications 14 3. Goals of Quantifying FLW 20 4. Summary of Steps and Requirements 24 5. Principles of FLW Accounting and Reporting 28 PART II: MAIN REQUIREMENTS 6. Establishing the Scope of an FLW Inventory 34 7. Deciding How to Quantify FLW 58 PART III: OTHER REQUIREMENTS AND RECOMMENDATIONS 8. Collecting, Calculating, and Analyzing Data 66 9. Assessing Uncertainty 76 10. Coordinating the Analysis of Multiple FLW Inventories 82 11. Recording Causes of FLW 90 12. Review and Assurance 94 13. Reporting 100 14. Setting Targets and Tracking Changes over Time 106 APPENDICES Appendix A. Approaches to Sampling and Scaling Up Data 112 Appendix B.
    [Show full text]
  • Food Losses and Waste in the Context of Sustainable Food Systems
    HLPE REPORT 8 Food losses and waste in the context of sustainable food systems A report by The High Level Panel of Experts on Food Security and Nutrition June 2014 HLPE Reports series #1 Price volatility and food security (2011) #2 Land tenure and international investments in agriculture (2011) #3 Food security and climate change (2012) #4 Social protection for food security (2012) #5 Biofuels and food security (2013) #6 Investing in smallholder agriculture for food security (2013) #7 Sustainable fisheries and aquaculture for food security and nutrition (2014) #8 Food losses and waste in the context of sustainable food systems (2014) All HLPE reports are available at www.fao.org/cfs/cfs-hlpe 2 HLPE Steering Committee members (June 2014) Per Pinstrup-Andersen (Chair) Maryam Rahmanian (Vice-Chair) Amadou Allahoury Marion Guillou Sheryl Hendriks Joanna Hewitt Masa Iwanaga Carol Kalafatic Bernardo Kliksberg Renato Maluf Sophia Murphy Ruth Oniang’o Michel Pimbert Magdalena Sepúlveda Huajun Tang HLPE Project Team members Vishweshwaraiah Prakash (Team Leader) Jane Ambuko Walter Belik Jikun Huang Antonius Timmermans Coordinator of the HLPE Vincent Gitz This report by the High Level Panel of Experts on Food Security and Nutrition (HLPE) has been approved by the HLPE Steering Committee. The views expressed do not necessarily reflect the official views of the Committee on World Food Security, of its members, participants, or of the Secretariat. This report is made publicly available and its reproduction and dissemination is encouraged. Non- commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees.
    [Show full text]
  • A Case for Reduction, Recovery and Recycling
    Industry brief 2020 Food loss and waste A case for reduction, recovery and recycling Context In 2011, South Africa wasted 27% of its produced and imported food. This resulted in the generation of an estimated 10.2 million tonnes of food waste along the supply chain. Unlike more developed economies, Main insights: which experience substantial food waste at the post- consumer stage, South Africa’s food waste takes place before the consumer: • In the Western Cape, municipalities • Agricultural production - 26% lost; will be required to divert 50% organics • Post-harvest handling and storage – 24% lost; from landfill from 2022, and 100% • Processing & packaging – 25% lost; from 2027. This includes organic • Distribution & retail - 20% lost; waste from businesses. • Consumer - 5% lost. In addition to the obvious social and environmental Landfill disposal costs continue • impacts of food loss, there are financial and business to increase, resulting in increased brand implications. In 2011, the total cost of edible food overheads for businesses which waste was estimated at R61.5 billion, which equated continue to dispose of waste at landfill. to ~2.1% of South Africa’s GDP that year. Such figures illustrate inefficiencies in South Africa’s food supply chain, but also highlights opportunity loss. • Whether it’s increasing disposal overheads, opportunity loss, CSI and The Western Cape will be the first province to corporate image, investor confidence implement landfill restrictions of organic waste, pressures, or internal and external including food waste. By 2022, municipalities will be agreements, food waste is becoming required to divert 50% organics from landfill, and 100% more of a liability to businesses along by 2027.
    [Show full text]
  • E/ECE/1495 Economic and Social Council Distr.: General
    United Nations E/ECE/1495 Economic and Social Council Distr.: General 4 February 2021 Original: English Economic Commission for Europe Sixty-ninth session Geneva, 20 and 21 April 2021 Item 2 of the provisional agenda High-level segment: High-level dialogue Circular economy and the sustainable use of natural resources: Trends and opportunities in the region of the Economic Commission for Europe Note by the secretariat This document presents major trends in resource use in the region of the Economic Commission for Europe (ECE) and discusses the role of a circular economy as a policy approach to reducing environmental pressures, enhancing resilience and increasing competitiveness. It describes the relevance of normative instruments, policy advice and capacity-building activities for the promotion of a circular economy and the sustainable use of natural resources in connection with the work of ECE. Several highlighted issues are critical for a circular economy, including designing and planning; dealing with waste; traceability, transparency and reliable data; innovation and the preservation of natural capital. Contributions of ECE in these areas are presented for reference. Finally, and to inform the deliberations at the sixty-ninth session of the Commission, the document proposes some lead questions for consideration during the high-level dialogue to devise a roadmap for action which promotes a circular economy and the sustainable use of natural resources in the ECE region. GE.21-01436(E) E/ECE/1495 I. A more circular economy to address sustainability challenges A. Trends in resource use 1. Economic and population growth have increased demand for materials worldwide. Globally, the extraction of raw materials has more than doubled since 1990 and could double again by 2060 should current trends continue.
    [Show full text]
  • Tribal Waste Journal Issue 11
    TRIBAL WASTE Issue No. 11 | September 2020 | EPA 530-F-20-006 Sustainable Materials Management Food • Built Environment • Recycling EPA 530-F-20-006 CONTENTS 1 Introduction to Sustainable Materials Management The Sustainable Management of Food 3 • Haskell Indian Nations University (Lawrence, Kansas) The Built Environment 12 • Miigwech Aki (Bemidji, Minnesota) • Saint Regis Mohawk Tribe (Akwesasne, New York) Recycling 19 • Choctaw Nation of Oklahoma Resources for Building Sustainable Materials 28 Management Programs Fun with SMM! 31 Activities for Kids CONTACT INFORMATION ACKNOWLEDGEMENTS Kim Katonica-Mulé U.S. EPA Region 2 U.S. EPA Office of Resource • Saint Regis Mohawk Tribe – Julia Jacobs, Brownfield Conservation and Recovery Redevelopment Specialist [email protected] U.S. EPA Region 5 Kristina L. Torres • Miigwech Aki, Northwest Indian Community U.S. EPA Office of Resource Development Center – Christopher Bedeau, Crew Conservation and Recovery Chief [email protected] U.S. EPA Region 6 • Choctaw Nation of Oklahoma – Tracy Horst, Program Director for Choctaw Nation Natural Resources & Environmental Science, and Jason Lilley, Recycling Manager U.S. EPA Region 7 • Haskell Indian Nations University – Dr. Daniel Wildcat, Dean, College of Natural and Social Sciences, and Jamie Colvin, Student Representative INTRODUCTION TO Sustainable Materials Management Sustainable materials management (SMM) is an approach to using and reusing materials more productively over their entire life cycles. SMM is, at its core, a way to think about how to manage materials to maximize potential, reduce waste and ensure use in the most productive way. Tribal leaders often use the Seventh Generation Principle, By implementing SMM principles and which says decision makers should consider the effects practices, tribal governments and of their actions and decisions for seven generations into the future.
    [Show full text]
  • Food Loss and Waste in the Food Supply Chain
    Feature Articles FOOD LOSS AND WASTE IN THE FOOD SUPPLY CHAIN Maryam Rezaei Bin Liu is a Food technologist at FAO Nutrition and Food Systems Division (ESN). Her is an of!cer of Nutrition and Food Systems Division, FAO. His work includes providing technical support to food loss and waste assessment work involves food processing technologies and assessing food projects and formulation of national strategies on value chain development. loss and waste. Before joining FAO, he worked on value chain She has an MSc. from Ecole Supérieure d’Agriculture d’Angers in France. development for International Potato Center in the Philippines. n estimated 30% of the food produced for human consumption Food loss and waste represent wastage of the water, land, energy and Aglobally is lost or wasted somewhere along the food supply chain 1. other natural resources used to produce food. In fact, the resources used to Meanwhile, the world’s population is predicted to reach 9.1 billion produce food that is eventually lost or wasted account for approximately 4.4 2 by 2050 and this will require an increase of 70% in food availability. A gigatonnes of greenhouse gas emissions (CO 2 equivalent) annually, making signi!cant part of this growth will take place in developing countries, where food loss and waste the world’s third largest emitter, after only China and the steadily increasing urban populations continue to create complex and lengthy United States 3. Given that climate change has become a major concern among food supply chains involving many actors, presenting challenges in delivering INC members 4, the nut and dried fruit industry could bene!t from climate safe, nutritious food that is of good quality.
    [Show full text]