Forum global sur la sécurité alimentaire et la nutrition (Forum FSN)

General comments

The increase in FLW can partly be seen as the outcome of dysfunctional food systems, related to the change in (and distortion of) food systems and diets, and increasing disconnect between agriculture and food consumption/intake. The document should therefore be reframed in a sustainable food systems perspective (as indicated by the title and in the wake of WFD 2013) and emphasize the need to rationalize such systems. Before discussing what food is being wasted or lost, the question should therefore be what food is being produced for what use.

The V0 draft essentially adopts a supply-driven food chain approach and reflects overall the prevailing economic approach, giving insufficient attention to environment and social equity. Consumers (demand) have a key role in limiting FLW and the promotion of sustainable diets (see 3.5.2.) would bring a major contribution. More attention should be given to the determinants of consumer behaviour. Reduction of FLW should not be limited to lowering food prices (see 3.7), but also seen as a means to improve health, quality of life and management of natural resources.

Overall the document does not do justice to the evolution of food systems. FLW is not a major problem in indigenous food systems and all parts of foods (animals and often plants) are/were eaten or re-used. The reference to local food systems (2nd para. p. 14) is well taken, but the issue is why did we depart from/distort local food systems? Shorter food chains (in particular for perishable products) and promotion of relevant indigenous foods, processing and storage practices – including self-consumption and barter - can provide affordable and sustainable solutions. Silos and cold chains are important but should not be seen as the only solution to prevention of FLW.

It is important to avoid over-simplifications and oppose developed and developing countries. FLW drivers are closely linked to socio-economic and rural-urban disparities, as well as culture and geographical context, and vary widely within any given country and/or region (cross-border trade is often discouraged as smuggling, which further contributes to FLW).

The institutional dimensions of FLW and related regulations and procedures should be given more attention. We can indeed improve institutional arrangements (see 3.2. p. 45) but we should also acknowledge that existing arrangements are partly responsible of the problem and should therefore be systematically reviewed. The role and responsibilities of both the private sector and civil society should be given more attention.

The prevention of FWL urgently requires and is a major opportunity to promote a much needed partnership between the environment and food security constituencies

I assume the works of Bruce Traill and Tim Lang have been taken into account by the authors?  

Specific comments

• 1.2.1.
  • line 4, in environmental issues, please add erosion of biodiversity and degradation of natural resources
  • lines 24-28, the concept of sustainable diets can provide the appropriate framework for functional food systems
  • lines 32 to 45,  I was surprised by the reference to WHO? Wording and definitions need to be checked.
  • Box 2, p. 12, and alternative example could be the consumption of mutton-flap in the South Pacific, which contributes to obesity?
• 1.2.5.
  • lines 38 to 48: the wording “high-quality diet” should be avoided when related to diets which generate nutritional problems. Such diets should not provide the basis for food and agricultural planning. 
  • Nutrition is not considered? You may want to refer to the 2011 Chicago Council Report http://www.thechicagocouncil.org/UserFiles/File/GlobalAgDevelopment/Report/Bringing_Agriculture_To_The_Table.pdf ?
  • On urban-related matters, see Food, Agriculture and Cities - Challenges of food and nutrition security, agriculture and ecosystem management in an urbanizing world http://www.fao.org/fileadmin/templates/FCIT/PDF/FoodAgriCities_Oct2011.pdf
• 1.3.3. the importance of international trade, which is only a minor part of the food consumed worldwide, should be put back in perspective.
• 2.1.1., 2nd para. p. 28, the poor choice of crop varieties is itself often driven by the standardization of raw product and supply of agricultural inputs.
• 2.1.2. lines 25-26, the determination of quality standards is one of the major drivers of FWL and leads to discarding healthy foods.  Do we really need a universal set of standards – which often end up excluding small-scale producers - or locally appropriate regulations?
• 3.4.1 you may want to include Unmentionable Cuisine – Calvin Schwabe, 19 79 University Press of Virginia, in the bibliography?
• 3.7.3.
  • p. 55, consumers should  indeed not order too much food, but restaurants should limit portion size and supermarkets be discouraged from promoting “big size” bargains.  
  • re. box 12, you may want to consider explicit reference to the Right to Food?
  • line 28 p. 56, environmental costs should be mentioned (which is often presented as a brownie point for Food Banks)