制定《预防粮食损失和食物浪费行为守则》
The world is facing unprecedented global challenges that affect the sustainability of agricultural and food systems. These challenges include: natural resource depletion and the adverse impacts of environmental degradation, such as desertification, drought, land degradation, water scarcity and biodiversity loss; rapid urbanization and population growth and the associated changes in lifestyles and dietary habits; transboundary pests and diseases; and climate change. It is widely recognized that one of the key practical actions to address these challenges is to reduce food losses and waste (FLW). This is particularly true when FLW is addressed using a food system approach, as it can dramatically increase the sustainable use of natural resources and strengthen climate and food security resilience. The Food Loss Index measures the extent to which the world is making progress in reducing FLW as part of efforts to achieve the 2030 Agenda.
At its 26th Session of October 2018, the FAO Committee on agriculture (COAG) requested that FAO take the lead, in collaboration with relevant actors, to develop Voluntary Codes of Conduct (CoC) for the reduction of food loss and food waste for submission to the next session of COAG (COAG 27) in October 2020. In response to this request, FAO is planning to lead a global process that will engage different stakeholders to develop the CoC.
Description of the CoC on FLW prevention
The CoC will present a set of voluntary, global, internationally agreed, guiding principles and practices that different stakeholders can adopt and apply in order to achieve FLW reduction while yielding positive outcomes relative to the environment, natural resources, livelihoods, food security and nutrition in alignment with the 2030 agenda.
More specifically, it is envisaged that the CoC will:
- Provide a benchmark and framework against which countries can develop strategies, policies, institutions, legislation and programmes.
- Provide a set of global, internationally agreed-upon, locally adaptable voluntary practices that different stakeholders directly or indirectly involved with FLW might adopt.
- Provide guidance as to what constitute acceptable practices against which different stakeholders can gauge their proposed actions.
- Facilitate the harmonization of the approaches applied and the assessment of progress in the reduction of FLW.
The audience targeted as potential users of the CoC includes all the different stakeholders who deal directly or indirectly with FLW, namely:
- Government agencies, including relevant ministries and national and sub-national institutions;
- Food supply chain actors (including: small scale family farmers, herders and fisher folk; processors; SMEs and other agribusiness operating in the private sector; and consumers)
- Civil society organizations (CSO);
- Academic and research institutions;
- Bi- and multi-lateral development agencies, including international financial institutions;
- Philanthropic organisations;
- UN agencies and intergovernmental and regional organizations with a mandate related to FLW;
Main sections of the annotated outline of CoC on FLW prevention
The outline document presents the main parts of the CoC, which will comprise the following sections:
- an introductory section presenting the background, rationale, nature, scope, target audience and objectives of CoC
- the main body containing the guiding principles and practices to address FLW.
This section is broken into:
- General guiding principles
- Specific principles and practices addressed through a hierarchy approach, which prioritizes prevention and reduction at the various steps of the supply chain, followed by redistribution of food for human consumption, food loss and waste repurposing and recycling and ultimately disposal, as depicted in the following figure:
- Cross-cutting issues.
Purpose of the discussion
The e-consultation is launched and facilitated by FAO’s Food Systems Programme (SP4) in order to get feedback and suggestions on (i) the outline of the CoC and (ii) the content of the different sections. The recommendations of the e-consultation will contribute to the preparation of the Zero Draft of the CoC, which will be further discussed and refined through internal and external multi-stakeholder consultations. It is envisaged that a final version of the CoC will be presented for endorsement at the 27th session of COAG in October 2020.
Questions
1) With respect to the proposed outline and structure of the CoC:
- a) Does the proposed outline of the CoC address the issues in an exhaustive and comprehensive way?
- b) Are there any particular issues and aspects of importance that you think are not be addressed in the proposed structure?
- c) Are there any disadvantages or gaps you see in the current structure
2) With respect to the content of the different sections of the CoC:
- a) What are the general guiding principles that you think are important for section 2.1?
- b) What are the specific guiding principles and practices do you think are important for sections 2.2.1(a, b& c), 2.2.2 and 2.2.3?
- c) Taking into account the need to foster FLW policy coherence, which cross-cutting issues are relevant to the FLW topic, as addressed in section 2.2.4?
3) Can you provide specific examples of policies, interventions, initiatives, alliances and institutional arrangements which should be considered as best practices in FLW prevention, reduction, food recovery, repurposing and recycling?
4) How could this Code of Conduct on FLW prevention and reduction be most useful for different stakeholders, especially at national and regional levels?
Thank you for your contribution!
Divine Njie
Deputy Strategic Programme Leader
Food Systems Programme (SP4)
Food and Agriculture Organization
- 阅读 66 提交内容
I think also there should be guiding principles or measures to be implemented by service providers (those outside the supply chain) who offer services to supply chain actors. Especially those who offer services or supply equipment/tools/pesticides to producers/farmers because usually producers do not have complete information about a product or a service being promoted or offered. For instance, I have seen farmers using sub-standard hermetic bags or a none-calibrated moisture meter. In both cases, it is not the fault of the farmer if the technology she uses fails and losses occur. If certain principles or standards guide the supplier of the technology or service, this can limit the acquisition by farmers of a substandard technology that cause losses. Upstream the story could be different because the chain actors are more informed, and most post-harvest services are provided inhouse. Even then, services providers outside the supply chain get contracted like storage fumigators who are expected to follow certain principles. So in some ways, some key service providers outside the supply chain should be guided by certain principles, and these should be included in the CoC
I am glad to be part of this discussion. Well from an African perspective, I believe FLW can be addressed through the processing of such foods by natural means (drying). Most African countries are blessed with abundant sunlight. Such free energy can be utilized to dry foods that are driable which can be later used for human consumption or incorporated into animal feed. This method can minimize microbial spoilage, reduced the weight and bulk volume of the food for easier handling. Subsequent handling operations such as size reduction (cutting or grinding) can be done to facilitate its utilization as animal feed or raw-material for animal feed formulation.
Another way in which FLW can be minimized is the collection of excess foods from the source (farm) process them into concentrates (as in the case of fruits) or functional foods.
Thank you very much for your contribution. Policies, legislation (with reference to markets, food prices and products distribution) as well as ethical considerations and recycling options will be kept in high consideration during the development of the CoC.
Dear Sirs,
My input about the Code of Conduct on Food Loss and Food Waste Prevention is as follows:
- Consideration of the ethics and principles to minimize the market speculation and the equality of the product distribution.
- Legislation regulating the fair price competition and alternative waste recycling (animal feed, industrial transformation).
Just at your disposal for further participation.
Kind regards,
Germán Franco Díaz
Thank you very much for your inputs to the discussion. The Code of Conduct should definitely suggest actions and practices that have to be financially viable and operationally feasible (and also adaptable to different contexts). Thank you also for all the webpages you have sent: they are interesting food for thought and provide an added value to the consultation.
Thank you very much for mentioning food production systems. they are of utmost importance when we speak about food losses. Prevention and reduction policies should in fact start at the source.
This is an interesting topic. I am not certain it is doable. What I would be concern with is that whatever is done has to be both financially viable and operationally feasible. Too often these are overlooks as we tend to make labor intensive innovations with the underlying assumption readily available and diets are enough to undertake the additional labor. Unfortunately, this is rarely the case for smallholder farmers. My prime example is that I would expect that composting crop residues would require more caloric energy then would be derived from the extra yield obtained. Calorie deficit is a major problem in most smallholder communities leading to major labor shortages. Please review the following webpages:
https://smallholderagriculture.agsci.colostate.edu/calorie-energy-balan…
https://smallholderagriculture.agsci.colostate.edu/ethiopia-diet-analys…
https://smallholderagriculture.agsci.colostate.edu/1028-2/
https://smallholderagriculture.agsci.colostate.edu/affordability-of-imp…
https://smallholderagriculture.agsci.colostate.edu/organic-source-of-nu…
In my country, Bangladesh, food usually wasted when it is rotten. Food rotting initiates from cultivation practices. Harvesting of immature or over mature crops, unavailability of food processing centers at rural areas, under developed marketing system are most important factors responsible for food rotting followed by food waste. Thus, according to me, food waste prevention policy, strategy and guidelines should consider the food production system.
Vethaiya's input was useful and it also set the scene for the discussion. Thanks. Joy
Thank you very much for your contribution. Climate change is definitely a very important topic in relation to FLW. It could be considered and mentioned in the cross-cutting issues of the CoC as it has a number of repercussions, mostly at primary production level – (but also as you mention storage and preservation can be influenced by climate change).
Consumers’ education and the mobilization of consumers’ associations are of utmost importance to prevent and reduce food waste. The CoC aims at sensitizing and involving them as actors of change.
Thank you for your contribution and the article you suggest. The aim of the CoC is to serve as an instrument of reference to help Member Countries establish or improve their legal and institutional frameworks on FLW prevention, reduction and management; it will establish guidelines and provide examples of good conduct with reference to FLW, but will not have a coercive nature.
Saying that food waste can represent a form of Abuse of Law is a very extreme position: especially when referring to consumers and the ethical issues connected to food waste, consumers should be sensitized to the topic (and also be asked by governments to pay taxes based on the amount of waste they generate), but can t be persecuted for generating food waste (freedom of choice should be anyway preserved).
I agree that legislation and the food safety risks connected to food waste generation should be kept into high consideration.
English translation below
Bonjour,
Grand merci de me donner l'opportunité de contribuer à cet échange
- Par rapport au projet et à la structure proposés pour le CdC, il me semble que l'aspect changement climatique et ses effets ne soient pas suffisamment pris en compte.
Dans les pays où les systèmes de production sont traditionnels, les inondation et/ou les sècheresses sont cause de pertes importantes de productions agricoles et pastorales à la source.
- Par rapport au contenu des différentes sections du CdC:
Traiter de réduction des pertes et gaspillage des aliments, reviens après tout à promouvoir des comportements individuels et collectifs favorables à une utilisation rationnelle des aliments.
Ainsi, l'éducation des consommateurs et la mobilisation des associations des consommateurs me sembles être des pratiques applicables partout.
La conservation des aliments est souvent un grand défi chez les producteurs et les consommateurs dans les pays à climat chaud.
Faciliter l'accès au meilleurs moyens et méthodes de conservation grâce notamment à l'énergie solaire peut beaucoup aider à réduire les pertes.
Tout en respectant la diversité culturelle, la sensibilisation des consommateurs doit aussi s'intéresser aux meilleures pratiques culinaires (qui gaspillent moins) et les promouvoir.
Hello,
Thank you for giving me the opportunity to contribute to this exchange
- With regard to the proposed project and structure for the CoC, it seems to me that the climate change aspect and its effects are not sufficiently taken into account.
In countries where production systems are traditional, floods and / or droughts cause significant losses of agricultural and pastoral production at source.
- In relation to the content of the different sections of the CoC:
Dealing with the reduction of food waste and waste, requires first the promotion of individual and collective behaviours conducive to the rational use of food.
Thus, consumer education and the mobilization of consumer associations seem to me to be applicable everywhere.
Food preservation is often a big challenge for producers and consumers in hot climate countries.
Facilitate access to the best means and methods of conservation thanks to solar energy can greatly help to reduce losses.
While respecting the cultural diversity, the sensitization of the consumers must also take into account best culinary practices (which waste less) and promote them.
该活动现已结束。请联系 [email protected] 了解更多信息。