Food Waste in Norway 2014

Transcription

1 Author(s): Aina Stensgård and Ole Jørgen Hanssen Report No.: OR ISBN: ISBN: Food Waste in Norway 2014

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3 Report No.: OR ISBN No.: Report Type: ISBN No.: Commissioned report ISSN No.: Title of Report: Food Waste in Norway 2014 Status and Trends Authors: Aina Stensgård and Ole Jørgen Hanssen Project No.: 1670 Project Title: ForMat Project Awarding Authorities: Matvett AS/ForMat Project Contact Person: Anne-Grete Haugen Thematic Words: Accessibility: No. of Pages incl. Appendix: Food waste Food value chains Extent and reasons Status and trends Approved by: Date: Open 62 pages Project Manager Research Manager Østfoldforskning

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5 Contents Summary Introduction Aims of the Survey Sub-Project Methodology and Data Basis The Production Stage Amounts Analysed by Product Group The Wholesale Stage The Retail Stage Networks between Food Producers and Retailers Industrial Sector Survey of Food Waste Reduction Efforts by Food Producers The Consumers Extent and Reasons of Discarding Food Results Producers Food Waste Trends for Producers Wholesalers Food Waste Trends for Wholesalers Retailers Food Waste in 2013 from Retailers Food Waste Trends for Retailers Measures to Prevent Food Waste by Producers and Retailers Industrial Sector Survey of Food Waste Reduction Efforts by Food Producers Food Discard and Associated Behaviour by Consumers Frequency of Discarding Food in Different Product Categories Reasons for Discarding Food in Different Product Categories Behaviour related to Factors which could Influence Food Discard Variations in Food Discard and Associated Behaviour between Different Population Groups 48 7 Results from Studies of Food Waste in Norway and Abroad The Oslo Food Bank Nordic Projects The FUSIONS Project Discussion References Appendix Østfoldforskning

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7 Summary This is the fourth report on developments in food waste in Norway from the ForMat project; it covers a five-year period from 2009 to Figures from producers and wholesalers cover the period , while those for retailers cover and the consumer questionnaires cover the years This year's report has a number of improvements and new analyses compared with previous reports: I. Data on food waste has been received from a total of 89 shops covering the three largest grocery chains in Norway, resulting in the development of new analyses for II. The data basis for producers has been significantly improved. More producers have provided data for the analysis, which has enhanced the figures for certain product categories (e.g. fish and fresh ready-made meals). The category fresh fruit and vegetables has also been better organised and new and better data have become available. III. Matvett AS has conducted an extensive survey of the status of work on food waste in the Norwegian food industry with support from the ForMat project in the preparation of questionnaires and analysis. The findings are presented in this report. IV. There has been further extensive analysis of the questionnaire data on trends in behaviour and attitudes regarding food waste in various consumer groups. The main results are also described in this report. Producers The results for food producers show a slight decrease in the total amount of food waste for the period, from 5% in 2009 to 4.3% in 2013 (roughly a 14% reduction). Food waste increased slightly from 2012 to 2013, from 3.7% to 4.3%. Overall, two product groups showed a reduction in food waste from 2009 to 2013 (dairy products and fresh meat, at -28% and -31% respectively). Five groups show an increase in waste; here changes in fresh fish are due to changes in the data basis (methodology and companies sharing data), while for the other groups there is a real increase in waste. The increase of 5% for fresh baked goods has a much greater effect than the increase of 51% for ready-made meals, because of the high production volume of baked goods. This is despite the fact that fresh baked goods share of total production dropped significantly during the period (from 31% to 17%). Fruit and vegetables and eggs have recorded 0% waste in the production stage, because the part of the production of fruit/vegetables that is not primary production is included in fresh ready-made meals, since production of fresh vegetables in Norway is mainly related to cutting salads, blending, etc. With regard to eggs, it is stated that any waste goes into the production of other foods, and should therefore not be recorded as food waste. Wholesalers At the wholesale stage, the level of food waste is still very low at 0.24% of sales in a total decrease of 45% since Many groups also show a considerable reduction in food waste during the period ( ) of up to 80% (dry goods, fresh meat, fresh and frozen ready-made food). The only group showing an increase in the amount of waste at the wholesale stage was dairy products. New data have been included for fresh fruit and vegetables, which were previously marginally represented in the sample, to provide a more accurate picture of waste in this group.

8 Retailers The retail stage, like the producer stage, shows relatively high waste in some key groups. Wastage is greatest for fresh baked goods, and is also relatively high for fresh fruit and vegetables, potatoes, fresh ready-made food and fresh fish, but relatively low for frozen ready-made food, eggs, cheese, dairy products and dry goods. The percentage of waste for all groups combined is 2.7%. This figure represents only those groups included in the ForMat project, which show a higher amount of waste than the overall waste of goods by retailers in Norway. The wastage figures for retailers are more representative in 2013 than in previous years, since the retail chains now supply data from 89 shops divided into type, size and geographical location. There is a significant reduction from 2010 to 2013 in the largest groups, baked goods and fruit and vegetables, which indicates that the total food waste from retailers is declining. This should not necessarily imply that waste is decreasing as much in terms of weight, as the products with waste that make up the different groups may vary over time. Sliced meat and pâtés, sausages and minced meat have seen the greatest percentage increase in waste for the entire period as a whole ( ), while dry goods have declined the most. The only categories with decreased waste are fresh vegetables, fresh potatoes, fresh baked goods, fresh eggs and dry goods. For all groups as a whole, the amount of waste has remained relatively stable throughout the period. Industrial Sector Survey For the first time, a comprehensive sector survey was conducted among companies in the food industry to reveal how they work on the problem of food waste. It was an online survey and a total of 130 companies provided responses to the questions. The main finding was that an overwhelming majority of companies, regardless of food industry sector and size, consider that work on food waste reduction will have great future importance for their company. A reduction of food waste in the company will have an impact on both profitability and the company s reputation. Food waste reduction is today already integrated into the overall strategies of the companies and to some extent also into their HSE strategy, as environmental and quality-enhancing measures and in lean programmes. In these latter two cases, this is more prevalent in large companies than in smaller ones, and there is also some difference according to food industry sector. A large proportion of the companies have started to survey their own food waste and have allocated dedicated personnel for this task. Cooperation within the value chain is relatively weak except for certain sectors (baked goods and chocolate/confectionery). Only 10% of companies report donating food for redistribution. Over 60% of the companies report having a 0-10% potential for food waste reduction, while large companies often mention a potential of 10-25%. Preventative Measures in the Industry Several of the companies involved in the ForMat project have carried out their own measures to reduce food waste both from their own activities and generally in society. Several producers have taken the initiative to change the shelf life stamp from a use by" to a "best before" date. Some have introduced new and more flexible packaging solutions that take into account the increasing number of smaller households and provide better protection of the product after opening. In the fruit and vegetable sector, new products have been developed based on food scraps (e.g. root vegetable blends). Retailers now much more frequently reduce the prices of products approaching their expiry date, and food redistribution schemes via the Food Bank or directly to catering establishments have been introduced. Østfoldforskning 4

9 Consumer Food Waste and Behaviour Questionnaire surveys of the extent to which consumers discard food from different categories present a less clear picture in 2014 than in 2013, since the frequency of food discard increased in several categories from 2013 to Fresh fruit, fresh vegetables, sliced meat, snacks, eggs, milk/cream, yoghurt/sour cream and ketchup all saw an increase in frequency from 2013 to 2014, while fresh baked goods and pan leftovers all decreased in frequency. However, fresh baked goods, fresh ready-made food, fresh meat, milk/cream and pan leftovers show a clear overall reduction in discard frequency during the period In general, the reason most commonly given for discarding baked goods, sliced meat and yoghurt/sour cream was that it was "past its expiry date". The percentage stating that "past its expiry date" was a very important/important reason has generally decreased for all groups from 2013 to This represents a marked reduction in the period of 10.7 percentage points in the proportion of consumers who report always throwing away food that is past its expiry date. The strong focus on the date stamp in the ForMat project may be an important reason for this change. There are also positive trends in the proportion who report often being tempted to buy too large items/too much food and the proportion who think there is too much of the product in the container. The results for changes in behaviour and attitudes with regard to cooking/meals and discarding food are also very positive, as the proportion of consumers who report often making too much food and throwing away pan leftovers declined by 6.8 percentage points from 2010 to There is also a distinct reduction in the proportion taking too large servings on their plates and throwing away the remains, at 3.9 percentage points. Other Activities The ForMat project also has important links to other activities and projects to reduce food waste. The Oslo Food Bank redistributed about 600 tons of food to charities in its first full year of operation, making it already the biggest food bank in the Nordic countries. At least as much is probably redistributed locally, meaning that such work is now very extensive tons of food represents about 2.5 million meals per year, or nearly 7000 meals a day. Several ongoing research projects in Norway and the other Nordic countries have received input for relevant topics from ForMat. This applies to e.g. three Nordic Council of Ministers sub-projects on primary production, date stamps and redistribution and the BioNær programme from the Research Council of Norway on packaging and food waste prevention, run by BAMA and Nofima. Østfoldforskning 5

10 1 Introduction ForMat is a collaborative project covering the entire value chain for the food and beverage sector in Norway, currently limited to foods that are marketed for and used in private households. The ForMat project is run by the company Matvett AS, and is led by a steering committee with representatives from the Food and Drink and Food and Agriculture sections of the Confederation of Norwegian Enterprise (NHO), the Norwegian Grocery Sector s Environmental Forum (DMF), the Grocery Producers of Norway (DLF) and the Norwegian Packaging Association, while the Ministry of Agriculture and Food and the Ministry of the Environment participate as observers. These two ministries provide funding for the project together with the Ministry of Children, Equality and Social Inclusion and the Ministry of Fisheries and Coastal Affairs. In addition, Nofima and Ostfold Research provide the committee with expert advice on food safety, the environment and communications. The aim of the ForMat project is to help to reduce food waste in Norway by 25% by the end of 2015, compared with The project includes three sub-projects: I. An annual study of food waste II. Communication and dissemination III. Networks on preventative strategies and measures The ForMat project is also a member of the partnership of users in the EU-funded FUSIONS project, where Ostfold Research is the research partner, playing a key role in the development of methodology for the mapping and documentation of food waste in Europe (see The ForMat project is also the user representative for two of the Nordic Council of Ministers projects on food waste, durability date marking and food redistribution. This is the fourth report from the ForMat project and its topic is the results of surveys of food waste in Norway from producers, wholesalers, retailers and consumers. The present report is based on the same methodology used in previous reports (Hanssen & Schakenda 2010, 2011; Hanssen & Møller 2013), with a data basis for producers, wholesalers and retailers from The data for consumers was collected from web-based surveys in The report also shows data and analysis of trends over a five-year period from , in order to examine any changes in food waste in the various links in the value chain. Østfoldforskning 6

11 2 Aims of the Survey Sub-Project The aim of Sub-Project I in ForMat is to survey and gain knowledge of the amounts/values and composition of food waste in Norway, focusing on the entire value chain, from production via distribution and sales to the consumer. Study will also be made of changes over time in consumer behaviour and attitudes to food waste, and whether this can help to reduce food waste in Norway. Further goals are to facilitate the monitoring of developments in food wastage over time and to enhance knowledge of the causes of food becoming waste at the various stages. In achieving these goals, Sub-Project I will help to realise the main goal of ForMat, namely the reduction of food waste by 25% by the end of Østfoldforskning 7

12 3 Methodology and Data Basis In order to determine status and trends in food waste in Norway since the year 2010, 9 product groups with 21 categories (subgroups) were selected as the basis for the study throughout the value chain; these are presented in Table 3-1. The rationale for the selection of product groups and categories is described by Hanssen (2010), who also describes the methodology used in more detail. All the reports may be downloaded from Table 3-1 Product group Frozen food Fresh fruit and vegetables Product groups included in the ForMat project divided into product categories Fresh baked goods Fresh ready-made food and delicatessen items Fresh fish and shellfish Fresh meat Eggs Dairy products Dry goods Product category 1.1 Frozen ready-made food 2.1 Fresh fruit 2.2 Fresh vegetables 2.3 Fresh potatoes 3.1 Fresh bread 4.1 Fresh ready-made food 4.2 Sausages 4.3 Sliced meat and pâtés 5.1 Fresh fish 6.1 Fresh meat 6.2 Minced meat 7.1 Fresh eggs 8.1 Milk products 8.2 Cheese 9.1 Durable baked goods 9.2 Baked goods 9.3 Dressings, spiced sauces, oils 9.4 Biscuits 9.5 Sweet sandwich spreads in jars and cans 9.6 Sauces and clear soups 9.7 Snacks The main approach chosen in the project was to quantify the composition and amount of food waste from the production, wholesale and retail stages. For the consumer stage, the chosen approach was questionnaires asking respondents whether they have thrown away food from the 21 categories during the past week. The reason for this was that a quantified analysis would be too time-consuming and expensive in terms of the project framework, requiring waste sample analyses to study developments over time. Østfoldforskning 8

13 3.1 The Production Stage Amounts of food waste generated at the production stage for the 21 product categories were identified in cooperation with participating companies in the ForMat project. This year a total of 12 companies contributed data for the reporting year 2013, covering eight of the nine main groups included in the survey (frozen ready-made food, baked goods, fresh ready-made food, fresh fish, fresh meat, eggs, dairy products and dry food). During the entire period from 2009 to 2013, a total of 13 companies contributed data. The data provided by each company was used directly in the analysis, by calculating the percentage of waste in relation to the production volume. Weight was used as the basis, since most companies were unwilling to reveal the value of their production; this has no significance as long as the production is relatively homogeneous in terms of product value. In order to obtain a general idea of the annual amount of food waste from companies, two main methods of calculating waste were used, depending on the quality of company records of how much food waste occurs in the production process: I. If the company has complete knowledge of the amount of usable food discarded in the various stages of production (or combined), based on registration by scanning of packaged products discarded, weighing and recording of product weight, invoicing from companies receiving this type of waste for treatment, etc., this can be used as a basis for reporting. II. If the company only has or can obtain an overview of the total amount of waste generated, it can make/has made a qualified estimate, in collaboration with Ostfold Research, of how much of this is food waste, which can form a basis for reporting. This year all companies used the first method, which means that the data for 2013 are relatively good compared with previous years. Companies also have access to methodology developed in a ForMat network (2011) to ensure that they all use the same template for data collection and that the processes and types of food waste involved are clearly presented; the method also includes suggestions for key figures that can be used in both reporting and improvement work. The report Kartlegging av matsvinn i produksjonsbedrifter - Oppsummering fra nettverksprosjekt [A Survey of Food Waste in Food Producing Companies - A Summary from a Network Project] is available from the ForMat website (matsvinn.no). Changes have been made in the figures back to the year 2010 because of a new determination of fresh fruits and vegetables in food production. Most packing of fruits and vegetables is related to primary production, and here no data has so far been collected from the ForMat project. Data from the primary stage has also generally been difficult to access, but through the Nordic food waste project, estimates will be made of total food waste in 2014 (Erik Svanes, pers. comm.). This has provided improved figures for this product group and will also be available for future years. Østfoldforskning 9

14 Production of fresh vegetables in Norway is thus mainly related to the cutting of salads, ready-made blends, etc., and this category is part of product group 4 (Fresh ready-made food and delicatessen items). New and improved data for food waste from this activity in have also been received from producers, and these data have been added to group 4 along with other items. The figures for fresh fruit and vegetables and for fresh ready-made food and delicatessen items have therefore been changed from previous reports for the whole period, and currently give a much more accurate result for these groups Amounts Analysed by Product Group Central to the interpretation of the results for producers is the amount (tons) of food production and food waste analysed by product group and year. The quantities included in the analysis affect the representativity of the sample of each group. Table 3-2 Percentage distribution of amount produced, by product group included in the analysis Percentage of total amount produced in the analysis (in tons) Product group Frozen ready-made food 2 % 12 % 1 % 1 % 7 % 2. Fruit and vegetables 0 % 0 % 0 % 0 % 0 % 3. Fresh baked goods 31 % 26 % 21 % 21 % 17 % 4. Fresh ready-made food and deli 31 % 39 % 31 % 32 % 30 % 5. Fresh fish and shellfish 6 % 0 % 0 % 0 % 1 % 6. Fresh meat 22 % 21 % 20 % 22 % 16 % 7. Eggs 0 % 0 % 0 % 0 % 0 % 8. Dairy products 0 % 1 % 4 % 4 % 3 % 9. Dry goods and durable products 8 % 1 % 22 % 19 % 25 % The table shows that certain groups dominate, namely fresh baked goods, fresh ready-made food and fresh meat, and together these three groups comprise more than 80% of the amount of goods produced. By comparison, there are several groups that make up <5% of the sample. This uneven distribution between product groups will affect the overall results for food waste in the food industry. The major groups will affect total food waste more than the minor ones, and variation in composition through the period will also affect trends in overall waste over time. Østfoldforskning 10

15 3.2 The Wholesale Stage Estimates of food waste at the wholesale stage have been made on the basis of records of all waste at a large number of wholesale warehouses in Norway. The data mainly apply to product groups distributed through wholesale companies in Norway, and only to a minor extent those distributed directly from producer to retailer, which include: - Fresh baked goods - Fresh unpackaged fish sold at a fish counter - Liquid dairy products (milk and cream) - Beer and soft drinks For the first three groups included in the ForMat registration, the figures are therefore not complete throughout the value chain. Registration was made for a total of 67 product categories in food and beverages, where there is no direct overlap between the classifications used in retail and in wholesale. It has therefore not been possible to identify all product categories at the wholesale stage using the same structure as in the retail stage. All food waste recorded is based on the net value of the product and is calculated as a percentage of the sales of the particular product category. The reason for discarding the product was also recorded, with an emphasis on two main categories: - Not a saleable item because of too short a time to the expiry date - Breakage due to the packaging or the product being damaged during handling or transport The figures back to 2010 have been adjusted because better and more extensive data have been received for the distribution of fresh fruit and vegetables in Norway. This has now provided correct figures for this product group and will also be available for future years. Østfoldforskning 11

16 3.3 The Retail Stage The survey of food waste from retailers is based on information on unsold amounts of food recorded from 30 shops in 2010, 29 shops in 2011, 58 shops in 2012 and 89 shops in The shops are a representative cross-section of retail grocery outlets in Norway, with regard to geographical region, urban or rural location, and shops with and without fresh food sections. Table 3-3 shows the distribution of the 89 retail outlets from 2013 by type of shop and region, where Eastern Norway consists of the counties of Telemark, Vestfold, Buskerud, Oppland, Hedmark, Oslo, Akershus and Østfold, Southern Norway consists of Vest-Agder and Aust-Agder, Western Norway consists of Rogaland, Hordaland, Sogn og Fjordane and Møre og Romsdal, Central Norway consists of Nord-Trøndelag and Sør-Trøndelag and Northern Norway consists of Nordland, Troms and Finnmark. Southern and Northern Norway do not include shops with a fresh food section, but this is hardly of importance for the representativity of the total sample. Table 3-3 Geographical distribution of the retail outlets reporting in 2013 Fresh food No fresh food Region section section Eastern Norway Southern Norway 0 8 Western Norway 4 15 Central Norway 2 7 Northern Norway 0 9 The net value of registered products ending up as food waste was recorded, and the sum of the net value of the waste was calculated for the major categories in each of the 21 product groups. It is assumed that all food refuse from retailers can be termed as food waste when the figures are stated as a percentage of sales. Sales figures for each shop were also obtained, both total sales and sales of the 21 groups analysed. The product categories included in the food waste study represent about 56% of total sales in the 89 shops, which means that the products involved cover the main areas of food waste. The amount of food waste is calculated as a percentage for the 21 product categories analysed. The 21 selected categories are not representative of the entire range of products in retail outlets with regard to food waste, since several large groups with high sales and a low level of waste are not included, e.g. soft drinks, beer, and non-food products such as tobacco and detergents. Østfoldforskning 12

17 3.4 Networks between Food Producers and Retailers In 2014, ForMat has focused on completing and implementing a toolkit and website for the industry. Matsvinn.no contains information on food waste, simple tools that companies and shops can use to gain a better overview of their own food waste and advice on how they can initiate waste reduction measures in their own business and in networks with others. In order to receive input from the food industry on the challenges and opportunities involved in food waste reduction, Matvett/ForMat held a workshop for the industry. According to the industry, one of the most important measures to increase support for such work is to demonstrate the effects of better use of resources, reduced costs and enhanced reputation for the individual company and the food industry in general. Internally within companies, anti-food waste measures need to be supported by the management and to form part of the company's continuous improvement efforts. To help more companies work systematically at food waste prevention, Matvett, in cooperation with Ostfold Research, has developed a scheme for "the ideal Matvett company (matvett = good food sense). The target group is small and medium sized businesses. The scheme will be tested in Collaboration between retailers and producers in the form of networks is essential to find good solutions to avoid food waste in the value chain. Matvett/ForMat has therefore invited producers and retailers to a new round of networking in The number of networks will depend on the results of the mobilisation efforts that began in November Two applications were also submitted to the BioNær programme under the Research Council of Norway on the basis of networking between food producers, packaging manufacturers and retail chains. One project involves the development of new/improved packaging solutions to reduce food waste in value chains, focusing on meat, fish and fruit/vegetables and packaging production. BAMA is the project owner and Nofima, Ostfold Research and Matvett are all partners in the project. This project was awarded funding by the BioNær programme in December The second project proposal focused on the integration of food waste prevention into lean processes in companies; Matvett was the project owner, with Ostfold Research, Nofima, Prediktor, BAMA, Nortura, NorgesGruppen and others as partners. The project was unfortunately not selected for funding in 2014 and the application may be re-submitted in Østfoldforskning 13

18 3.5 Industrial Sector Survey of Food Waste Reduction Efforts by Food Producers In 2014, the first ever major survey of sectors within the food industry was conducted, with the aim of providing an overview of companies priorities in their food waste reduction efforts and the form these efforts took internally and externally. An online questionnaire was sent via Matvett to all 550 member companies in the organisations NHO Food and Drink and NHO Food and Agriculture. Responses from 165 companies were received, 158 of which stated the sector they belonged to and the number of employees (Table 3-4). As the table shows, there was a good distribution of sectors and numbers of employees, since both large and small companies were covered in most sectors. The bakery, meat and dairy industries had best coverage with respectively 53, 38 and 23 production units (in all cases within a larger group of companies), while fruit and vegetables were only represented by five companies and chocolate and confectionery by four companies. The responses must be said to provide a reasonably representative picture of work on food waste reduction in the Norwegian food industry for most of the sectors of importance for food waste (with the exception of fruit and vegetables). Table 3-4 Composition of the sample of companies that responded to the survey on the status of their food waste reduction efforts in 2014 Sector and number of employees >500 Total Meat Fruit and vegetables Dairy Cereals Animal feed Baked goods Chocolate and confectionery Other foodstuffs Beverages Other Total Østfoldforskning 14

19 3.6 The Consumers Extent and Reasons of Discarding Food The consumer survey consisted of questionnaires twice a year, conducted by Norstat in the form of web panels with 1000 respondents, as part of their weekly data collection. This is a far more efficient way to obtain data than traditional phone interviews, but may lead to some bias in the sample, where those without access to computers and the Internet (especially the older age groups) are excluded. The sample has been tested with regard to the consumer characteristics data for each respondent, but significant deviations from the expected distribution in the sample were not found. Each questionnaire asked 1000 consumers whether they have thrown away food and/or leftovers during the past week from the 21 product categories included in the sample. If they stated that they had discarded a product in one of seven categories, they were automatically routed to follow-up questions about the main reason why they threw away food from this group. There was also a separate questionnaire containing a number of more general questions about food waste, unconnected to the analysis of specific product categories. These were about consumer attitudes, behaviour and knowledge of food waste in Norway. The questions were based on shopping, cooking and eating habits, using standard response alternatives related to various statements the respondents had to consider. The times when the various surveys were conducted are shown in Table 3-5. The weeks were selected to ensure that they would not include or be close to holidays, but be normal weeks as far as possible. Table 3-5 Overview of times of surveys in Type of question Waste of specific product categories and reasons Consumer behaviour and attitudes to food waste in general Week 18 Week 34 Week 24 Week 18 Week 34 Week 24 Week 35 Week 36 Week 15 Week 16 Week 19 Week 20 Total number of respondents A copy of the questionnaire used in the consumer studies is available as an appendix to the 2010 report (Hanssen & Schakenda 2010). The questions were designed by Ostfold Research in cooperation with the steering committee and Annechen Bugge of SIFO. Østfoldforskning 15

20 4 Results 4.1 Producers The results for producers show a slight reduction in the total amount of food waste in the period 2009 to Waste varies between product groups: fresh baked goods and frozen foods are the groups with the most waste, while eggs, fresh ready-made food, meat and dairy products have the least waste. Five of nine groups show an increase in the amount of food waste, while two groups show a reduction Food Waste Trends for Producers The data basis for food producers shows a certain amount of variation in food waste, partly because the companies reporting in the study vary from year to year and partly because there are a small number of cases where companies have changed their methods of assessing food waste. This year the time series for fresh fruit and vegetables has been removed and the time series for fresh ready-made food and delicatessen items has been adjusted, because of significant improvements in the data base. The results for producers in this year's report are thus more accurate than in previous reports. For dairy products, the time series is broken in some years because of missing data. Eggs have no waste at the production stage, as unused remains are reported to go directly into other food production, and this is not considered as food waste. Figure 4-1 shows food waste as a percentage of annual production in tons from 2009 to The percentages marked represent the waste for the various product groups in 2013 and the broken line shows the weighted average for waste in Østfoldforskning 16

21 Food waste as a precentage of production Food Waste in Norway % 14% 12% 10% 8% 6% 4% 2% 0% 6,5 % 13,6 % 1,2 % 4,3 % 1,0 % 1,3 % 3,4 % 4,3 % Average 2013 Figure 4-1 Food waste as a percentage of production for 9 product groups from 2009 to 2013 Figure 4-1 indicates a slight overall reduction in food waste from production from 5% to 4.3% in the selected product groups in the period 2009 to 2013; this corresponds to a decline of about 14%. The proportion of food waste decreased from about 5% in 2009 to 3.7% in 2011 and 2012, but then increased to 4.3% in Product groups showing a decrease in the amount of food waste for the period are: Dairy products (-28%) Fresh meat (-31%) These groups show a considerable reduction in food waste in the period, but both groups have a basically low waste percentage. Product groups showing an increase in the amount of food waste for the period are: Frozen ready-made food (+34%) Fresh baked goods (+5%) Fresh ready-made food and delicatessen items (+51%) Fresh fish (+421%) Dry goods (+3.5%) Østfoldforskning 17

22 Over the period as a whole, food waste increased in five of the nine groups. The reason why waste has decreased slightly overall is that fresh meat makes up one-fifth of total production, so that a reduction in the wastage of meat leads to a total decline in food waste (see Section for a detailed description of the sample). Fresh baked goods also have a marked effect on total waste since it accounted for almost 30% of production. This is clearly seen if we compare the bars for fresh baked goods and total ; however, the proportion of fresh baked goods has shown a steady decline throughout the period and has thus in recent years had less effect on the total waste. Waste from baked goods showed a relatively large increase from 2012 to 2013 and was therefore higher in 2013 than in the first year Figure 4-1 also shows that the group fresh fish and shellfish varies during the period. This is probably due to a change in the data collection method which was an important cause of the large increase in the percentage of waste from 2010 to Østfoldforskning 18

23 Food waste as a precentage of sales Food Waste in Norway Wholesalers Results for wholesalers show a decrease of 45% in food waste from Compared with 2009, the waste in 2013 is unchanged, but as the product group with the greatest waste (fruit and vegetables) was not surveyed until 2010, it is more appropriate to consider the waste from 2010 onwards. Developments vary between product groups and for the period as a whole, wastage has been reduced in seven of the nine groups. Only in dairy products has it increased Food Waste Trends for Wholesalers Data from the wholesale stage were obtained from regional and national wholesalers in Norway. Only waste that consists of food thrown away is included in the analysis. Figure 4-2 shows food waste as a percentage of sales for wholesalers from 2009 to As in the producer stage, there is no waste from eggs at the wholesale stage and the time series for fruit and vegetables starts in 2010, as this was the first year with available data for that group. 1,2 % 1,0 % 0,95% 0,8 % 0,6 % 0,4 % 0,2 % 0,0 % 0,06% 0,12% 0,06% 0,17% 0,05% 0,20% 0,05% 0,24% Weighted average 2013 Figure 4-2 Food waste as a percentage of sales for 9 product groups from 2009 to 2013 Østfoldforskning 19

24 Product groups showing a decrease in the amount of food waste for the period are: Fruit and vegetables (-3%) Frozen ready-made food (-75%) Fresh baked goods (-29%) Fresh ready-made food (-76%) Fresh fish (-57%) Fresh meat (-79%) Dry goods (-80%) The product group showing an increase in the amount of food waste for the period is: Dairy products (+44%) At the wholesale stage, several groups have under 0.10% waste, and overall waste in 2013 was only 0.24%. For the value chain as a whole, food waste by wholesalers is low compared with producers (Figure 4-1) and retailers (Figure 4-3) (see the y-axis values). Wholesalers thus contribute very little to total food waste in Norway. The group fruit and vegetables is central to the interpretation of developments in food waste over time at the wholesale stage. We see that total waste is unchanged from 2009 to 2013, but because fruit and vegetables is the group with the most waste, it is inappropriate to compare 2009 with 2013 as food waste from fruit and vegetables was first reported to the project in It is therefore more relevant to compare waste in 2010 (0.44%) with waste in 2013 (0.24%). In the period 2010 to 2013 waste has been reduced by 45%. Results for wholesalers show a clear positive trend for the period up to and including The reason(s) for this are currently unknown, but an attempt will be made to document this better in next year s report. The wholesale sector is changing rapidly, both in terms of technology (automated warehouses) and in flows of goods, which may lead to changes in future data on food waste from the wholesale stage. Østfoldforskning 20

25 4.3 Retailers The results for retailers show that food waste has remained stable at 3.4% during the period. Waste varies between product categories: fresh baked goods have the most waste, followed by fresh fish, fresh fruit, fresh vegetables, fresh ready-made food and potatoes. Frozen readymade food has the least waste, followed by dry goods, eggs and dairy products. The trend shows that food waste is increasing for relatively expensive foods and decreasing for relatively cheap foods. Food waste data from retailers has been collected from shops for five years, and the sample has increased from 29 shops in 2009 (one retail chain) to 58 shops in 2012 (two retail chains), and 89 shops in 2013 (three retail chains). The data for 2009 are judged to be inadequate compared with the following years and have therefore been excluded from the analysis for the retail stage. As the number of shops in the analysis has varied during the study, there is a certain risk that changes in the underlying data could affect the results and trends. The results for 2013 are therefore not comparable to the previous years, and we have chosen to display them in three diagrams: Data for 2013, which will form the basis for a comparison with future years, showing the overall amount of food waste from all 89 shops as a percentage of sales (Figure 4-3). The development over time for different types of shops shows the percentage of food waste for the 29 shops that have contributed data during the entire period (Figure 4-4). The development over time for each product category has been chosen to show relative trends, based on data from 2010, which was the first year with good, quality assured data from retailers. This is also represented by the 29 shops that have contributed data for the entire period (Figure 4-5). Østfoldforskning 21

26 Food waste as a precentage of sales value 2013 Food Waste in Norway Food Waste in 2013 from Retailers Figure 4-3 shows how food waste measured as a percentage of sales value is distributed among the selected product categories in % 9% 8% 7% 6% 5% 4% 3% 2% 1% 0% 0,2 % 4,5 % 4,3 % 3,8 % 8,6 % 4,0 % 2,6 %1,8 % 4,6 % 3,5 % 2,1 % 0,6 % 0,8 %0,9 % 0,5 % 2,7 % Figure 4-3 Food waste by product category as a percentage of sales value in 89 retail outlets in 2013 This figure shows that food waste is greatest in fresh baked goods and also relatively high in fresh fruit, fresh vegetables, fresh potatoes, fresh ready-made food and fresh fish, while waste is relatively low for frozen ready-made food, eggs, cheese, milk products and dry goods. The overall percentage of waste for all categories is 2.7%. This figure represents only the product categories in the ForMat project, which have higher figures for waste than the general amount of waste from retailers in Norway. Østfoldforskning 22

27 food waste Food Waste in Norway Food Waste Trends for Retailers Figure 4-4 shows how food waste for the 21 product categories has evolved from 2010 to 2013, with 2010 as the base year, for shops with and without fresh food sections and in total. The figure shows the results from the 29 shops that have contributed data for the entire period. 120% 100% 100% 101% 99% 99% 100% 94% 101% 108% 100% 97% 99% 102% 80% 60% 40% 20% Figure 4-4 0% Shops with fresh food sections Shops without fresh food sections Total Food waste from 29 shops by type of shop, with 2010 as base year Here we see that the proportion of food waste as a percentage of sales remained relatively stable throughout the period. The figure also shows some difference in the trend between shops with and without a fresh food section, where the former have a stable percentage while the latter show more variation. Figure 4-5 shows the percentage change in food waste from 2010 to 2013 for the 29 shops by product category, where 2010 is the base year (representing 100%). The percentages marked show the changes from 2010 to Østfoldforskning 23

28 % food waste with 2010 as a base year Food Waste in Norway % 175% 150% 125% 100% 75% 50% 25% 0% 108,5 % 120,6 % 105,6 % 80,3 % 82,2 % 67,6 % 147,5 % 141,6 % 128,5 % 105,3 % 182,6 % 69,9 % 117,5 119,4 % % 101,7 % 38,8 % Weighted average 2013 Figure 4-5 Percentage change in food waste from 2010 to 2013 with 2010 as base year (29 shops) There is a considerable reduction in food waste in fresh baked goods and fruit/vegetables during the period, indicating that waste by retailers is declining in general. This does not necessarily imply that food waste measured by weight is decreasing as much, since shifts in waste within the various categories may vary considerably over time. The fact that fresh baked goods, fresh vegetables and potatoes are declining is important, since these categories normally have a high percentage of waste in the entire value chain. Sliced meat and pâtés, sausages and minced meat have had the greatest percentage increase in waste for the period as a whole, while dry goods have had the greatest decline. Apart from dry goods, the only categories showing a decline are fresh vegetables, fresh potatoes, fresh baked goods and fresh eggs. For all categories as a whole, the amount of food waste has remained relatively stable throughout the period. Product categories showing a decrease in the amount of food waste for the period as a percentage of sales are: Fresh vegetables (-20%) Potatoes (-18%) Fresh baked goods (-42%) Eggs (-30%) Dry goods (-61%) Østfoldforskning 24

29 Product groups showing an increase in the amount of food waste for the period are: Frozen ready-made food (+6%) Fresh fruit (+8%) Fresh ready-made food (+21%) Sausages (+42%) Sliced meat and pâtés (+48%) Fresh fish (+28%) Fresh meat (+5%) Minced meat (83%) Milk products (+17%) Cheese (+19%) Food waste has thus increased for products with a relatively high unit cost such as meat, fish and ready-made foods and decreased slightly for products with a lower unit price. Interestingly, virtually all categories containing meat have increased their waste percentage from 2012 to The reasons for food waste trends in individual product categories are not known, and may often be composed of several factors. Since there has not been any systematic survey of the reasons behind food waste at the retail stage, it is difficult to determine the possible causes of both decreases and increases. This should be clarified through the networking projects between producers and retailers initiated by Matvett (see Section 3.4). Østfoldforskning 25

30 4.4 Measures to Prevent Food Waste by Producers and Retailers Since the ForMat project was started in 2010, producers and retailers have developed various measures to reduce food waste in the value chain. Food waste prevention and reduction is mainly important for the profitability of the industry, but also improves the reputation of the individual company. This section briefly presents some examples of measures recently implemented by Norwegian food producers and retailers to prevent and reduce food waste. Date marking and improved packaging Leading companies such as Tine, Q Dairies, Nortura and Mills have changed their date marking to "best before" on all products that can tolerate such a label, so long as this does not compromise food safety. Mills has adopted MAP (modified atmosphere packaging) for a number of products, which has helped to prolong the shelf life of several of their salad spreads, which may lead to reduced waste for this category. The year 2014 saw several launches of smaller consumer packs and packaging with better opening and closing mechanisms. Tine s sliced cheese, Grillstad s salamis with screw caps, sour cream cartons with screw caps from Q Dairies and rocket salad with an opening at the top of the plastic pack are good examples of how better packaging can help consumers to take better care of their food. Production/sales based on food scraps Food scraps can be processed and become full-value products; this is an important measure to prevent food being discarded. BAMA launched freshly processed products such as mashed turnips and pickled cabbage in Such products contribute strongly to food waste reduction, since as much as 77% of the raw material has been separated and would otherwise be used for the production of low-value products. Price reductions Price reductions are an important measure to reduce food waste in retail outlets, and provide consumers with perfectly good food at a cheaper price while helping to reduce the environmental impact involved in food waste. A survey conducted by Opinion on behalf of Matvett shows that 8 out of 10 Norwegians say they buy food on special offer because of the date stamp. This applies particularly to consumers under the age of 40. There are a number of examples of how price reductions have been advertised and how such schemes have been systematised. Menu, Spar, COOP and Rema all offer reductions on foods approaching their sell by date. To make it easier for consumers to find these items, some of the shops have placed them in separate refrigerated sections or distinct coloured refrigerators. To reach a wider customer group than those who are most price-conscious, both Rema and Menu have concentrated on the word "environmental" in their advertising of reduced foods. An example from Rema is Short shelf life, 50% off. Save the environment - Save money. In Menu the message is: Save money and the environment products marked reduced are on special offer due to their date stamp. Eat today, and we save the environment and you save money. In addition, Menu-Ultra has focused on systematic price reductions, where the sale of reduced items is recorded both at the shop level and Østfoldforskning 26

31 product level. Such items are recorded as sales, but it is clearly stated in the system that they are reduced, so that recording them as waste is avoided. Social media as an important channel to reach consumers Several retail chains have dedicated resources for their social media. REMA, Menu and Kiwi all have staff in charge of their Facebook pages. Here consumers can find recipes and useful tips about food. Messages such as look after your food and use up your food represent a focus that will lead to reduced food waste. The consumer campaign Throw away less food Social responsibility as a campaign theme is an example of how an industry can create greater awareness among consumers on important issues. Campaigns that encourage consumers not to buy more of a product than they need are a new angle from the retail sector. Kiwi has achieved good results with the campaign Buy 1, pay for 1 with the key message Throw away less food. Much positive feedback from consumers and good media coverage made this one of the best campaigns ever conducted by this particular chain. Redistribution via the Oslo Food Bank and direct redistribution The Nordic project on food redistribution has shown that for some time several food producers and retailers have regularly donated surplus food to charity. In many towns good networks have been established between local charities and businesses, especially grocery retailers. One of the biggest retail chains has entered into a key redistribution agreement with organisations like the Church City Mission and the Salvation Army, which will make it easier for others to follow suit in Although the volume today is still relatively small, there is a huge potential to increase this in the future, in terms of both food needs and availability from producers and retailers. This will be a focus area in Phase II of the Nordic project on food redistribution in Østfoldforskning 27