REDUCING FOOD LOSS AND WASTE Every day, all of us are careful not to waste what we attribute value to, and yet, we waste a lot of food. This is not only due to logistics problems. The reason should be sought in a cultural change that has relegated a primary good, as food, to the role of a generic commodity. BARILLA BLUE BOX PASTA PASTA LOSSES AND WASTE A GOOD EXAMPLE OF CIRCULAR ECONOMY Field Losses Products, Co-products and Wastes MILLING DURUM WHEAT CULTIVATION Milling &Production Waste Domestic Food Waste 2% 12% 2% PACKAGING PRODUCTION 0.1% PASTA PRODUCTION RETAIL CONSUMPTION 0.1% 50% 75% 83% 97% DURUM WHEAT SEMOLINA FLOUR CARDBOARD CONTAINED IN DURUM WHEAT PASTA ITALIAN CARDBOARD PACKAGING END OF LIFE 48% 25% 17% 2% 0.2% STRAW WHEAT CO-PRODUCTS CARDBOARD PRODUCTION SCRAPS PASTA PRODUCTION SCRAPS DAMAGED & UNSOLD 83% 9% recycle energy recovery 2% 0.02% <0.5% 12% 8% FIELD LOSSES MILLING WASTE PRODUCTION WASTE DOMESTIC FOOD WASTE dump LEFT IN FIELD ANIMAL FEED ENERGY RECOVERY COMPOSTING LANDFILL DISPOSAL September 2016 Field losses can vary according to the durum wheat origin. GUIDO BARILLA, CHAIRMAN, BARILLA GROUP AND BARILLA CENTER FOR FOOD AND NUTRITION FOUNDATION www.lastminutemarket.it OUR POSITION Food waste is one of the most vital social, economic, and environmental issues facing our planet. At a time in history where nearly one billion people are still dying of hunger or have to settle for inadequate nutrition every year, it is ¶_mmt¨²_kt²_²¼t«_²«p²t¾«pź¬p«t_¬_k_ptpÈtp¬ «tp¬¶¨_pȬŊ Food waste has serious environmental impacts. Today, we know that every product not only generates CO2 throughout its life cycle but, also has a water footprint that weighs heavily on climate change. Producing food that will never end up on a table means unnecessarily aggravating the health of our planet. Besides the moral and environmental effects, food waste has also resulted in the decreased social value of food. After years of agricultural industrialisation, the decline in food prices has been unstoppable and this phenomenon has fuelled the hopes of those who believe it would be possible to feed everyone on the planet. Unfortunately, the main result instead has been the loss of people’s perception of the real value of food, that is to say the effort it takes to produce, cultivate and harvest food. OUR ACTIONS BARILLA CENTER FOR FOOD AND NUTRITION FOUNDATION Kt_«_t²«t«pǀ5¶²«²¶p_²Ţ5ţ ¬ _ ¶²p¬m¨_«À ¶p_² ²_² ¨«p¶mt¬ ¬mt²Èm content about food and nutrition, health and sustainability. In relation to food waste BCFN has promoted: • 5 (5KE5K(752 7EN4ń ¶« ²¬ Àt_«À international forum, keynote speeches and roundtables on food waste took place. www. barillacfn.com/en/forum/. • 4(25 BE7K772ń K¬ ¨«²m ¾_¬ ²t «t¬¶² BCFN research with the contribution of more than 500 international experts, over 100 institutions and 15,000 supporters from civil society. www.barillacfn. com/en/dissemination/#milan_protocol. • 5 BN2(K(75F 75 77 VFKń K¾ ¬mt²Èm¨_¨t«¬p¾_¬²t_¼tktt¨«p¶mtp and are available at www.barillacfn.com. • BCFN YES! CONTEST: An international yearly competition for PhD and post-doctoral researchers to present their projects on food and sustainability topics, among them projects focused on “food waste”. www.bcfnyes.com. • K(5 B25Kń¶²p¬m¨_«Àk²tp¶m_²t people on sustainable food: www.barillacfn.com/ en/dissemination/#eating_planet. BARILLA GROUP Aware of the urgency emerging from the BCFN Foundation studies and in line with its purpose “Good for You, Good for the Planet” (www.goodforyougoodfortheplanet.org), Barilla, as food company, has started to analyse three of its supply chains (pasta, tomato sauce and bread) in m_k«_² ¾² 2_¬² 4¶²t 4_«t² Ţ244ţŅ _ ¬¨Ŭ from the University of Bologna. Their goal was monitoring the food losses and wastage all along the value chains, identifying the causes and the measures to reduce them. The reference standard used for this analysis was the global p 2¬¬ _p V_¬²t mm¶² _p Et¨«² F²_p_«p Ţ2VF²_p_«pţŊ HOW IS BARILLA WORKING TO MEET THE CGF RESOLUTION? In alignment with the The Consumer Goods Forum (CGF) Resolution and in response to the Sustainable Development Goals of the United Nations, in the coming years Barilla and the BCFN Foundation will work to: • Further strengthen the spreading of healthy lifestyles and sustainable diets among stakeholders and consumers. • Promote the recovery of traditional recipes that enhance the use of leftovers. • Promote food education courses for children that also raise awareness concerning reducing waste. • Optimise manufacturing processes to further reduce wastage in the pasta production phase according to ²tVE(p2¬¬ǀV_¬²tB«²mŊ OUR RESULTS Thanks to the BCFN work, the following positive results on food loss and waste awareness have arisen: • Almost 150,000 individuals attended the six editions of the BCFN International Forum. • 50 out of roughly 600 applications for the BCFN Yes! initiative were on food waste. • Almost 7,000 individuals visit the BCFN website each month, again increasing exposure to the food waste issue. Barilla, as global leader in the pasta market, analysed the t²«t t mÀmt Ŭ « Ètp ² ²_kt Ŭ ²t ¨_¬²_ ²_² ² produces in Italy. It was found that this supply chain is an example of a true circular economy, where nearly nothing ¬ ¬²Ŋ p ¬¬t¬ ²t Ètp _«t ¼t«À ²tp Ţt¬¬ ²_ 2%). Moreover, the loss generated during the grinding of the grain and the pasta production also amounted to under 2%. However, the work carried out has shown that the highest level of waste is concentrated in the consumption phase. In _m²Ņ_mm«p²_«t¬t_«mkÀ244Ņ²t¨«p¶m²ŷ¾_¬²tpŸ the most by Italian families is precisely cooked pasta, which amounted to 12% of what had been cooked.
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