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SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
SAVE FOOD Partners' Action
SAVE FOOD
Partners' action

  June 2017, Issue #18
SAVE FOOD: Global Initiative on Food Loss and Waste Reduction

Latest News from Partners

SAVE FOOD Initiative is happy to share with you a collection of the recent partners’ action!

Currently, the SAVE FOOD network has more than 900 partners-public and private, big and small – from all regions of the world, and in all sectors and subsectors of food systems. SAVE FOOD connects these varied partners creating collaboration, sharing problems, solutions and resources on food loss and waste reduction.


©FAO/Sebastian Liste
 

Campaign for preventing bread waste

Turkey is included in the Guinness Book of World Records for having the highest annual per capita consumption of bread, at 199 kilos per person with nearly 1.8 billion loaves going to waste every year. Before 2013, Turkey wasted 5.9 percent of all bread production, amounting to 6 million loaves of bread every day, totalling nearly 1.8 billion loaves every year. With the aim of preventing bread waste and the loss it creates in the economy and in order to create awareness and sensibility towards generalizing the use of whole wheat bread, the "Campaign for Preventing Bread Waste" was launched by the Turkish Grain Board (TMO), and started on 17 January 2013. With the broad support of the government and civil society, the Turkish Grain Board (TMO) organized a campaign that blanketed 12 major cities. It targeted households and bakeries as well as cafeterias, restaurants and hotels. + READ MORE


A Meal Can Make a World of Difference

The 8 million by 2018 Campaign will provide nutritious meals to one million more people by the end of 2018. The Global FoodBanking Network currently helps organizations in more than 30 countries to feed 6.8 million hungry people. Every $1 invested in this campaign will allow the GFN network of food banks to deliver 30 meals, helping you change lives today – and for years to come. + READ MORE


First Global Conference of the 10YFP Sustainable Food Systems Programme

The theme of the conference is “Sustainable Food Systems for all – Catalyzing Change through MultiStakeholder Action”. The conference will explore innovative multi-stakeholder approaches to tackle food systems challenges in general, and discuss the need of ensuring sustainable food systems in the face of a changing climate and growing urbanization in the African context more specifically. Reduction of food losses and waste is one of the themes included in the list of work areas. The conference will be held on 21-23 June 2017, in Pretoria, South Africa. + READ MORE


Food waste in healthcare workshop: European policy and national initiatives on the 27 June in Brussels

This workshop, organized by HCWH (Health Care Without Harm) Europe will provide an overview of the on-going policy developments at both the EU and international levels to prevent and reduce food waste. Member State initiatives on preventing and reducing food waste in the healthcare sector from Ireland, The Netherlands, and the United Kingdom will also be explored, and best practices on how hospitals and other healthcare facilities have implemented food waste prevention and reduction strategies will be showcased. + READ MORE


Lyofresh Technologies

Lyofresh is a food science tech start-up that aims to increase food security and reduce the economic, social and environmental impacts of food waste across the food system, as well as to strengthen society’s resiliency in the face of disasters and emergencies by increasing the availability of shelf-stable, nutritious foods. Lyofresh has also been active with SAVE FOOD initiative network partners in the Toronto area, participating in the Food Systems Lab's workshops to engage with multiple food systems stakeholders to better define, find and implement solutions to food waste. + READ MORE


Wasted food means wasted nutrients

Study estimates nutritional value of discarded food, highlighting the need for programmes and policies that prevent food waste. Researchers at the Johns Hopkins Bloomberg School of Public Health’s Center for a Livable Future calculated the nutritional value of food wasted in the USA at the retail and consumer levels, shining a light on just how much protein, fibre and other important nutrients end up in the landfill in a single year. Researchers estimate that in 2012, food wasted each day contained upwards of 1.8 billion grams of dietary fibre, which is comparable to the full recommended intake for dietary fibre for 73.6 million adult women. + READ MORE


Food Loss and Waste Standard

The World Resources Institute has just released the latest newsletter, which announces the publication of two FLW Standard case studies, translations of the Executive Summary into Chinese and Japanese, and points readers to the updated website. + READ MORE


National Food Donor Encouragement Bill: Ghana’s Shared Responsibility to End Hunger

The National Food Donors Encouragement Bill is a two-year national advocacy project aimed at soliciting public, private and civil stakeholder participation in and support for the framework and development of a bill for parliamentary approval which will address the creation of efficiency and stakeholder collaboration in reducing food waste and hunger in Ghana through food donation. + READ MORE


Food Waste Recovery Group

ISEKI Food Association launched its new, open innovation network, aiming at helping food industries and other involved partners in the food chain to recover valuable compounds from food waste, valorize their streams and improve their sustainability. + READ MORE


Wasted Food, Wasted Nutrients: Nutrient Loss from Wasted Food in the United States and Comparison to Gaps in Dietary Intake

This research aimed to calculate the nutritional value of food wasted at the retail and consumer levels in the USA’s food supply, and contextualize the amount of nutrient loss in terms of gaps between current and recommended intakes, and estimated food recovery potential. + READ MORE


Research and investigations

For years, Feedback have been investigating the supply chains of some of Europe’s largest retailers. They have met with farmers in the UK, Kenya and Guatemala, who have all been forced to waste food on their farms because the supermarkets dictate strict product specifications to farmers, meaning that they will only buy fruits and vegetables that meet the demand for size, shape and colour specifications, regardless of the nutrition, taste or value of the food. + READ MORE


Waste Not, Want Not conference overview

The Crawford Fund’s annual conference holds a key place in the development and food security calendar in Australia. Entitled ‘Waste Not, Want Not: The Circular Economy to Food Security’, the 2016 conference was held in Canberra from 29 to 30 August, and focused on food loss and waste issues along the supply chain—in production, in taking the product to market, and in the management and reuse of waste, with a special presentation on the role of supermarkets. An overview of the conference and the full 2016 conference proceedings are now available. + READ MORE

 
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Help us to build a strong network of partners, to become more efficient in the fight against global food loss and waste!

Your benefits: presence, information and networking
  • Access to information from, and networking with other SAVE FOOD partners world-wide
  • Inclusion in the worldwide communications
  • Receive technical advice and support from FAO and SAVE FOOD in your programme to reduce food losses and waste
  • Use of the SAVE FOOD logo to draw attention to your membership
  • Regular newsletter with the possibility to include your own contributions

Connect with all partners
and be part of the Network!


New Partnerships
(a selection)

Concept
Concept involves different actors and aims at the following main objectives: to contribute to the development of grassroots initiatives, to support for the conservation and processing of local products, to reinforce the expertise, recognition and participation of stakeholders in the choice of development policies and projects.

The Food and Agriculture Initiative
The Food and Agriculture Initiative is a global think-tank focusing on food and agriculture sector. Committed to improving the state of food and agriculture, overcoming the challenges of feeding humankind in a sustainable manner.

Jersey organazation
In the field of education, JIRD's response is focusing on youth education and empowerment, providing educational opportunities and enhancing quality of teaching and learning both in formal and non-formal settings for young people affected by the crisis, as an example JIRD is providing free training sessions on many sectors for Syrian refugees in Jordan.

Wakulima Marigiti
Wakulima Marigiti offers growers, transporters, distributors, processors and packers of perishable products innovative solutions to preserve and enhance value (quality and safety of produce). Through cooling the produce, we assure steady flow of produce into the market, eradicate seasonality, improve and stabilize prices throughout the year as well as reduce post-harvest food loss and waste. They main focus is in dairy, meat, fresh fruits and vegetables value chains.


Join the Community of Practice on Food Loss Reduction (CoP)

©FAO/A. Pierdomenico

In being a member of the Community of Practice you will access the Forum, and participate in on-line discussions, get in touch with other practitioners, share and request relevant and updated information, contribute in building up a worldwide community aimed at reducing food losses and achieving food security.


Collaboration with regional partners is essential.

The causes of food loss and waste vary in different parts of the world. The SAVE FOOD Initiative takes a regional approach, developing strategies adjusted to the specific needs of regions, sub-regions and countries.

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