Washington, 7 March 2017: One-third of all food produced in the world is never eaten, which has tremendous economic, social and environmental consequences. New research on behalf of Champions 12.3 finds that for every US$1 companies invested to reduce food loss and waste, they saved US$14 in operating costs. The report finds that household savings could be much greater.

In a first-of-its kind analysis, The Business Case for Reducing Food Loss and Waste evaluated financial cost and benefit data for 1,200 sites across 700 companies in 17 countries, finding that nearly every site realized a positive return on its investment to reduce food waste. The types of investments companies made include: quantifying and monitoring food loss and waste, training staff on practices to reduce waste, changing food storage and handling processes, changing packaging to extend shelf-life, changing date labels, and other staff and technology investments.

This report highlights the enormous opportunity we have to improve the effectiveness of our global food supply chains. Many organizations around the world are tackling issues related to food waste and food security – the next critical step is ensuring that we work together on these goals

Peter Bakker,President and CEO, WBCSD

"Too much food, or too little – this is something that everyone on the planet can connect with. Today, over one-third of the food we produce is lost or goes to waste – and while 800 million people go hungry every day, the weight loss industry generates revenue of about $60 billion per year in the U.S. alone," said Peter Bakker.

The 14:1 return on investment comes from not buying food that would have been lost or wasted, increasing the share of food that is sold to customers, introducing new product lines made from food that otherwise would have been lost or wasted, reducing waste management costs and other savings. 

A third of the world’s food is wasted – and yet almost a billion people go to bed hungry each night. That simply cannot be right. But even if the moral imperative doesn’t move us, the clear business case should swing people to act. What this research shows is that there’s now no social, environmental or economic reason why we should not come together and take action to reduce food waste

Dave Lewis, Group Chief Executive of Tesco and Chair of Champions 12.3

Government Action Saves Consumers Significant Money

The research also finds that savings for consumers could be enormous. From 2007 to 2012, the United Kingdom ran a nationwide initiative to reduce household food waste. This included consumer education through the "Love Food Hate Waste" campaign via in-store messaging on proper food storage and preparation and use of leftovers; product innovations like re-sealable salad bags, changes to pack size and formats and date labelling; and financing to establish baseline data on food waste and monitor progress on reduction.

During this period, for every £1 the government, companies and the non-profit organization WRAP invested in these efforts to curb household food waste, consumers and local government saved £250. Over the first five years of this initiative, avoidable household food waste was reduced 21 percent. Figures released for 2012-2015 show that progress has stalled, which emphasises the need to regularly evaluate, review and adjust approaches to food waste reduction.

At a time of economic strain for many families, throwing away less food is a valuable way to put money back in people’s pockets. In the UK, the average household with children discards approximately £700 of edible food each year. In the United States, the average family of four wastes roughly US$1,500 annually on food that goes into the garbage.

Our experience suggests that there are two main barriers to food waste reduction: a lack of awareness of the scale of food waste in the business and the home and the business case for change

Marcus Gover,Chief Executive of WRAP

“This groundbreaking report we wrote with WRI shows there is a clear business case for tackling food waste for businesses, municipalities and governments. Given this analysis, our message is simple; target, measure and act.  Above all act.  It makes sense socially, environmentally and above all economically,” said Marcus Gover.

City Investments in Curbing Food Waste Pay Off

In 2012, six London boroughs piloted a local-level Love Food Hate Waste campaign led by WRAP, ultimately saving local authorities £8 in avoided waste disposal costs for every £1 invested, and an average of £84 for households participating. After just six months, households had reduced their waste by 15 percent. London’s experience indicates great potential for other cities to save money and food by taking action to reduce food loss and waste. Other cities that are starting to tackle food waste, starting with measuring the problem, include Denver, Nashville, New York, and Jeddah (Saudi Arabia).

“The success we saw in the United Kingdom proves that it’s possible to make real inroads in reducing food waste,” said Liz Goodwin, Senior Fellow and Director of Food Loss and Waste at World Resources Institute and the new Chair of the London Waste and Recycling Board.

The challenge now is to get every country, major city and company to realise that reducing food loss and waste is a win-win. There are far too many tough, intractable problems in the world – food loss and waste doesn’t have to be one of them

Liz Goodwin

In the study, government and business leaders also noted other reasons they find reducing food loss and waste beneficial, including better relationships with customers and suppliers, increasing food security, adhering to waste regulations, upholding a sense of ethical responsibility and promoting environmental sustainability. Since food loss and waste is responsible for an estimated 8 percent of annual greenhouse gas emissions, tackling this challenge can help lower emissions and meet commitments to the Paris Agreement.

The report recommends leaders take a “target, measure, act” approach to reduce the amount of food lost and wasted. First, every government and company should set a target to halve food loss and waste, in line with Target 12.3 of the Sustainable Development Goals. Second, governments and companies need to start measuring food loss and waste so they can identify hot spots and monitor progress over time. The recently launched Food Loss and Waste Accounting and Reporting Standard can help them do this. Third, leaders need to act, implementing programs and practices for reducing food loss and waste. 

For more information, read the full report.

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.

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 and CEO, World Business Council for Sustainable Development
John Bryant, Chairman of the Board and Chief Executive Officer, Kellogg Company
Paul Bulcke, Chairman Designate and Member of the Board of Directors, Nestlé 
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
Yolanda Kakabadse, President, WWF International
Sam Kass, Senior Food Analyst at NBC News and former U.S. White House Chef
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, President, International Fund for Agricultural Development
Raymond Offenheiser, President, Oxfam America
Rafael Pacchiano, Secretary of the Environment and Natural Resources, Mexico
Cao Duc Phat, Former Minister of Agriculture and Rural Development, Vietnam 
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, Chief Executive Officer and Head of Mission, Food, Agriculture
and Natural Resources Policy Analysis Network – FANRPAN
Feike Sijbesma, Chief Executive Officer and Chairman of the Managing Board, Royal DSM
Andrew Steer, President and Chief Executive Officer, World Resources Institute
Achim Steiner, Director of the Oxford Martin School, Oxford University
Tristram Stuart, Founder, Feedback
Rhea Suh, President, Natural Resources Defense Council
Rhoda Peace Tumusiime, 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

This article was originally posted on https://champions123.org/