Waste not - Conversations with chefs and policy makers

 

 

Waste not - Conversations with chefs and policy makers

 

Thank you.

 

I would like to start by thanking the panelists for this very interesting conversation, the James Beard Foundation for their engagement, and UN Habitat for including food waste in the agenda of Urban October.

I would like to conclude this meeting with some reflections, echoing and adding to some of points that were made.

There is increasing pressure to produce more food to feed growing and urbanizing populations. But as we produce more, we also wasting more. Wasting food and the resources used to get the food to our table. In addition to environmental costs, food waste results in economic losses of $940 billion each year. Food waste is, by definition, unethical, when billions of people suffer from hunger and other forms malnutrition. And today, 1 in every 9 persons are hungry in the world and 1 in every 8 adults is obese.

These are symptoms of broken food systems that we need to fix and reducing food waste is central to this effort. But not all is bad news. We are seeing positive and inspiring examples that you have shared. Local governments, communities and actors are starting to integrate food-waste reduction and management strategies into local urban development plans. FAO is developing a “SAVE FOOD CITIES” to support these initiatives, promote reduction of waste, recovery of food, and efficient food waste management.

Moving on, we need to work together. And we have seen today that waste can be reduced through appropriate incentives promoted by public sector policies and by action by the private sector. The amount of food eaten away from home and bought in large grocery chains is increasing in cities in many countries. This means a vital role also for large corporate retailers, hotel, restaurants and catering actors. Citizens and civil society also have a part to play.  Change of consumers behavior is key, as well as their pressure to get behavioral change along the food and agriculture value chain.

And tackling food waste can create new opportunities. The growing field of circular bioeconomy - which promotes the use of products from renewable resources - may provide integrated solutions to minimize waste, while promoting income growth and job creation, and ensure sustainable local development. To this end, FAO is currently developing “Sustainable Bioeconomy Guidelines”.

Finally, let me emphasize the need for better data covering where, how much, how and why food waste occurs, to better inform policies to manage and reduce food waste within a wider food systems approach.

 

Ladies and gentlemen,

Let me end by saying that on October 16 we will celebrate World Food Day at the UN and worldwide. I hope you will be able to join us.

Today we have heard ways in which different people and sectors are taking action to shape a better future. That is exactly the theme of this year’s World Food Day, that we will celebrate on October 16. I hope you will be able to join us then and share more stories of engagement and action.

Thank you for your attention.