Come visit DuPont at the 23rd annual International Food and Agribusiness Management Forum & Symposium (IFAMA) event in Atanta, GA.
On Wednesday, June 19th, tune into: “Achieving Food Security” a keynote address by Jim Borel, Executive Vice President, DuPont. This event will be live-streamed at 8:30 a.m. ET.
Also on June 19th attend:
Global Food Security Index Workshop
Led by the Economist Intelligence Unit
2:15 p.m. ET, Wednesday, June 19
The Economist Intelligence Unit will conduct an interactive workshop to explore the Global Food Security Index (http://foodsecurityindex.eiu.com/), a unique tool sponsored by DuPont, that considers the underlying drivers of food security in 105 countries worldwide. Leo Abruzzese, the Economist Intelligence Unit’s editorial director, will present an overview of the Global Food Security Index model and demonstrate to participants ways in which the model can be used in their own work and research. Conference registration required to attend.
Partnerships & Priorities: Transforming the Global Food Security Agenda
With the pressing environmental and demographic challenges facing a hungry world, we have seen a growing push toward international collaboration between institutions, disciplines, public and private sectors and countries. The 2012 Borlaug Dialogue will highlight the role of partnerships and their importance in confronting hunger challenges by driving forward cutting edge research and application at the intersection of science, education and enterprise.
The “Partnerships and Priorities” theme will ask several critical questions:
- What are some of the lessons learned from past partnerships?
- Where do we want to be and how do we best leverage partnerships to get there?
- How is the traditional food security agenda being transformed with new models of collaboration around the world?
Beginning Wednesday, Oct. 17, this three-day dialogue will address the questions above. For the full agenda, schedule of events and a list of speakers, please click here.
The Iowa Hunger Summit seeks to gather leaders from across Iowa representing community organizations, business and industry, state and local government, social agencies, churches and religious communities, schools and universities, and other individuals and groups that lead or participate in projects to confront hunger.
This event is held annually and includes the official World Food Prize Laureate Award Ceremony as well as a Borlaug dialogue international symposium bringing increased awareness and attention to the issues of global food security, agriculture and science. Learn More.
Join DuPont, the Economist Intelligence Unit (EIU) and special guest speakers for the unveiling of a new tool to assess the impact of food price shocks at the nation level. On Wednesday, Oct. 17, an expert panel will discuss the findings of the Price Adjustment Factor, an interactive tool that presents a new level of insight into the potential impact of food price fluctuations on the ability to address food security at the local level. Commissioned by DuPont and created by the EIU, the Price Adjustment Factor of the Global Food Security Index captures the impact of changing food prices and other macroeconomic considerations over time in 105 countries, on a country by country basis.
Please join the forum via teleconference on Wednesday, Oct. 17 from
8:00 – 9:00 a.m. CDT. Use this information below to access the call.
- Toll free number for callers within the U.S., Canada or Puerto Rico: (877) 941-8269
- Conference ID: 4570696
- If your country is not listed in the grid below, please use the U.S. caller paid number: (480) 629-9799.
Food Ingredients India 2012 brings together thousands of food and beverage suppliers and manufacturers. The conference will highlight industry developments, innovations and critical issues, featuring speakers from leading manufacturers, ingredients suppliers and research organizations. Learn more.
The largest international food additives and ingredients industry show in Asia, Food Ingredients China will have over 1,000 exhibitors from more than 20 countries. Learn More.
Today, we’ll hear the numbers about the environmental impact of food waste—how it squanders resources and contributes to global warming. We hear that 1.3 billion tons of food is lost or wasted every year, and we can’t believe it. Thirty percent of our food? Why? Why is all this food being wasted?
AREAS OF FOOD WASTE
Exactly. That’s what we need to be asking: why. To tackle the problem, we first need to understand the causes of waste. In its comprehensive study on the subject, the UN’s Food and Agriculture Organization (FAO) broke food loss and waste down into five areas:
- Agricultural production
- Postharvest handling and storage
- Consumption, which includes the waste and loss in our homes.
Looking at each one, we can begin to understand why waste occurs at each stage.
FOOD WASTE IN THE UK
On days like today, we often look straight at the consumer. We are all consumers. We all see food waste at home. We all want to help. Huge waste occurs at this stage—too much. WRAP, a non-profit that tracks waste, found in one study that UK households waste an estimated 7.2 million tons of food every year, around one fifth of all food and drink purchased. But there are still the four other types of waste.
FOOD WASTE IN LOW INCOME COUNTRIES
In low-income countries up to 40% of food is lost in postharvest and processing. This is often because of a lack of infrastructure, like roads or warehouses. But infrastructure can also be lacking from a policy framework perspective: This early in the value chain, a lot of waste occurs because of preventable contamination, but the food safety products that are required need regulations and accreditation. This is a big gap in many countries, and at a recent FAO Save Food workshop we discussed how we all face this issue, and how important it is to work together with the FAO to ensure that the right compliance structures are in place in the country.
FOOD WASTE IN DEVELOPED COUNTRIES
In many developed countries, large amounts of produce are rejected by consumers and supermarkets for cosmetic reasons. In Italy, the Barilla Center for Food and Nutrition reported that fruits and vegetables thrown away at Italian points of sale involved the consumption of 36.5 billion two-litre bottles’ worth of water. Again, we need to ask ourselves why.
UNDERSTANDING FOOD WASTE
Understanding why food is wasted is not just an intellectual exercise. Once we understand the causes, we can cut the waste. We work with customers every day—farmers, producers, processors throughout the food chain—and we know that even more innovation and collaboration has to happen to make the waste reductions we need possible.
FOOD WASTE DURING TRANSPORT
For example, in the Middle East, the Gulf Cooperation Council is known for its extreme temperatures, and in 2010, almost 70% of the food requirements in the GCC were imported. As food is shipped from airport to airport, with all the warehouses, travel time, and customs stops in between, it is exposed for hours to the sun on the hot tarmac. Air freight companies know that these breaks in the cold chain are a recipe for irreversible damage to fresh produce. By collaborating with companies like Emirates SkyCargo, we can apply our science and know-how to help improve their Cool Chain Advanced solution—controlling temperatures better and protecting perishable shipments.
This is better for the environment, obviously. Just as importantly, it is better for the billion people who go to bed hungry every night while all this waste is happening. We need to get them better, safer, and more nutritious food. We have years of experience in the food industry, and we believe that applying science can help solve these problems. These are things that we know how to do. But we also recognize that we can never end world hunger sustainably without addressing the food waste issue. To do that, we need to keep asking why.
Author: Gert Keiner, DuPont Food Industry Segment Leader EMEA
It is estimated that more than one-third of food produced today is lost or wasted. Once food is produced, its containers are the first line of defense against damage and spoilage resulting in costly waste. DuPont works with local packaging technologists around the world —including India, Africa, China and the U.S. — to develop custom resin applications for food protection that meet specific market needs, maximize freshness and stability and reduce waste.
The DuPont Awards for Packaging Innovation is the industry’s longest-running, global, independently judged celebration of innovation and collaboration throughout the value chain. Each year a panel awards honors based on excellence in one or all of three categories: Innovation; Sustainability; and Cost/Waste Reduction.
As part of its recent quarter-century celebration, DuPont highlighted past winners whose breakthrough projects ushered in significant societal change and looked ahead at how packaging can shape society’s future.
DuPont along with many other companies, NGOs and organizations are hard at work researching ways to feed the world’s ever-growing population. One of the ways to have an immediate effect on food security is addressing global food waste. A recent study conducted by the UN’s Food and Agriculture Organization (FAO) and the Swedish Institute for Food and Biotechnology (SIK) reported that “roughly one-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year.”
The study revealed that on a per-capita basis, industrialized countries waste more food than the developing world. Developing countries end up losing food post-harvest due to poor infrastructure, storage and packaging.
The issue of food waste reaches beyond uneaten food to environmental stewardship, and infrastructure. If the world can solve the problem of food waste, we can reduce greenhouse gas emissions, cut down on water usage, decrease stress on the land, and allow producers and consumers to save money.
According to a recent report conducted by the Natural Resources Defense Council (NRDC), 40% of food (about $165 billion worth) in the United States goes to waste. The report pointed to a variety of causes of waste in the U.S. such as oversized portions in meals, overstocked restaurants and grocery stores, and the overall affordability of food products that consumers buy. NRDC’s research highlights that up to one-in-seven truckloads of perishables delivered to U.S. grocery stores is thrown away.
In 2009, an UN Food and Agriculture Organization project in Afghanistan reduced post-harvest food waste from about 20% to less than 2% by installing 18,000 household-sized metallic silos. These silos protected harvested food from wildlife, bacteria, harsh weather and other elements that historically ruined produce.
- Re-evaluate and update food labels to clarify the significant difference between“sell-by” and “use-by” dates.
- Change “buy-one-get-one-free” promotions to “buy-one-get-one-later” coupons.
- Discourage the use of food trays in cafeteria which have led people to bring less food to their table.
- Promote smaller portion sizes at a discounted prize in restaurants.
Addressing food waste at every stage of the production and distribution process is vital as our world grapples with food security. What are some of your ideas on solving this growing global issue?