HLPE consultation on the V0 draft of the Report: Food losses and waste in the context of sustainable food systems
In November 2012, the UN Committee on World Food Security (CFS) requested the High Level Panel of Experts on Food Security and Nutrition (HLPE) to conduct a study on Food Losses and Waste in the Context of Sustainable Food Systems. Final findings of the study will feed into CFS 41 Plenary session on policy convergence (October 2014).
As part of the process of elaboration of its reports, the HLPE now seeks inputs, suggestions, comments on the present V0 draft. This e-consultation will be used by the HLPE to further elaborate the report, which will then be submitted to external expert review, before finalization and approval by the HLPE Steering Committee.
HLPE V0 drafts are deliberately presented – with their range of imperfections – early enough in the process, at a work-in-progress stage when sufficient time remains to give proper consideration to the feedback received so that it can be really useful and play a real role in the elaboration of the report. It is a key part of the scientific dialogue between the HLPE Project Team and Steering Committee and the rest of the knowledge community. In that respect, the present draft identifies areas for recommendations at a very initial stage, and the HLPE would welcome any related evidence-based suggestions or proposals.
In order to strengthen the related parts of the report, the HLPE would welcome submission of material, suggestions, references, examples, on the following important aspects:
- How to measure Food Losses and Waste (FLW)? FLW can be measured from different perspectives (weight, caloric and nutrition value, monetary value…) with different approaches presenting pros and cons, and methodological issues. Do you think that the V0 draft covers properly the aspects of FLW measurements, including nutrient losses? Is there additional evidence about estimates of past and current food losses and waste, which would deserve to be mentioned?
- What are the key policy aspects to reduce food losses and waste in order to improve the sustainability of food systems, in different countries and contexts? Is there evidence about the potential of economic incentives, and which ones (taxes, etc.)? What margins for policies in the context of food safety laws and regulations, such as expiration dates?
- Can respondents submit concrete initiatives or successful interventions having reduced food losses and waste, currently taking place, conducted by governments, stakeholders, private sector, civil society?
- What is the cost-benefit potential (and barrier to adoption) of different options, including technologies, to reduce and prevent food losses and waste at different stage of the food chain?
- Cold chains and cold storage (including adaptable low-cost technologies for cold storage such as evaporative cooling, charcoal coolers, zeer pots, etc): what could be cost-effective and adapted solutions to reduce food losses and waste and to improve the sustainability of food systems, given the diversity of national contexts?
- Systemic approaches and solutions to reduce food losses and waste: Reducing food losses and waste is a matter which concerns the coordinated joint action (and change) by many actors, producers, retailers, consumers, private sector, governments. Which systemic solutions/approaches would be the most effective to reduce FLW, towards more sustainable food systems? At that systemic level, which drivers would create leverage for radical change?
We thank in advance all the contributors for being kind enough to read and comment and suggest inputs on this early version of the report.
We look forward for a rich and fruitful consultation.
The HLPE Project Team and Steering Committee.
This activity is now closed. Please contact [email protected] for any further information.