Food waste prevention in Norway. Miljøstyrelsens Conference 28th November 2014, Copenhagen Ole Jørgen Hanssen, Østfoldforskning

Transcription

1 Food waste prevention in Norway Miljøstyrelsens Conference 28th November 2014, Copenhagen Ole Jørgen Hanssen, Østfoldforskning

2 Østfoldforskning Located in Fredrikstad, Østfold, SE Norway Established 1. mars 1988, About 20 research scientists with turnover about 25 mill NOK/year. Applied research on sustainable innovations to bring forward new solutions for resource effective societies Research within Food and packaging Energy production and use Waste management Buildings and building materials Furniture, textiles, etc.

3 Research on food waste Started in 2004 Student project on consumer behavior in Fredrikstad content of refrigerators Pilot study for Norgesgruppen 2008 ForMat-project Business driven project to prevent and reduce food waste Quantification, analyses, prevention FUSIONS EU-prosjekt Reducing Food Waste Through Social Innovation Methods for quantification and characterisation of food waste Food Waste Prevention Reseach project financed by the Research Council of Norway Østfoldforskning, Nofima, SIFO In depth statistical analyses and publications Nordic Council of Ministers Food waste in primary production Date labelling systems for food Food redistribution

4 Nordic Food Waste projects Definitions and surveys of food waste from primary production (Ulrika Franke, Jordbruksverket, Sverige Date labelling and its potential impact on food waste (Hanne Møller, Østfoldforskning) Redistribution of food in the Nordic Region (Ole Jørgen Hanssen, Østfoldforskning) Financed by the Nordic Council of Ministers, the Green Growth Program. All projects will report phase I in autumn 2014 and be continued in 2015.

5 Østfoldforskning has coordinated work with development of standard methods in FUSIONS Hanssen, O.J. et al Review on EUROSTATS methodologies for reporting food waste. Møller H. et al Review of key methodologies for food waste reporting Møller H. et al Recommendations on standard approaches to be used to estimate food waste levels across different stages of the food chain. Alle rapporter kan lastes ned via hjemmesiden til Østfoldforskning (

6 Methods for quantification and characterisation of food waste

7 Participants in the ForMat-project: Matvett AS operate the ForMat project and is owned by: NHO Food and drink NHO Food and agriculture DMF (Environmental organisation of the grocery sector) DLF (Grocery Manufacturers of Norway) Other : Østfoldforskning (scientific responsible for analyses) Nofima (food safety) Den Norske Emballasjeforening (DNE) Ministry of Environment and Ministry of Food and Agriculture

8 Industrial members and contributors Norge AS/ Avd. F&G Norge AS/ Avd. Logistikk Skårer Distribusjon AS/ Avd. Import O.Kavli/

9 ForMat Three main elements Annual quantification and monitoring of food waste in the food chain Communication to consumers and the business society Food waste prevention in companies and in networks between suppliers and grocery companies

10 Food waste statistcs for Norway Focus on 9 main groups of food, with 21 subgroups Statistics for the food industry: larger companies contribute Data from 29 retail shops (90 from 2013) and 13 wholesale centers Based in scanning of all products being wasted Consumer studies Web panel with1000 personer carried out in 5 years Which products did you waste last week and why? Attitudes, behaviour and knowledge about food and meals Personal data for all resondents Data from food composition analyses of 220 households in two regions

11 Food waste in the food chain Antall tonn matsvinn på hvert ledd i verdikjeden ? ?

12 How much is tonnes of food waste? 11 town halls in Bergen!

13 Food waste from food industry % reduksjon

14 Food waste from 29 retail shops - I

15 Food waste from 29 retail shops - II

16 Kg matsvinn per innbygger og år 12,0 10,0 Food waste per capita from households 2011 Matsvinn i Norge 2011 fordelt på ulike varegrupper 11,3 10,3 9,3 8,0 6,0 5,5 4,0 3,5 3,7 2,8 2,0 -

17 Communication platforms about food waste prevention Matsvinn.no for the industry Matvett.no for the consumers

18 «Det Norske Matkastebordet» - 46,3 kg food being wasted 46,3 kg matsvinn per innbygger og år

19 Food waste per capita 3,9 units fruits and vegetables 1,0 fresh bread 1,5 dinner portions

20 Food waste in Norway Big Data Annual food waste statistics for 3 product groups 63 mill fresh bread 234 mill units of fresh fruits and vegetables 90 mill dinner portions Cover the whole distance from Oslo to Kirkenes in 5,1 meter width

21 Left-over Thursdays

22 Root causes to food wasting in the food chain Consumers I. Too little knowledge about food labelling systems II. Bad weakly planning Planning of shopping Planning of meals III. «Wrong» quality perception by consumers Freshness Shape and appearence All products should always be available Industry and grocery High variety of products produced or for sale Correct date labelling Choice of packaging design Choose the correct unit size of products and packaging

23 Root causes to food waste in retail sector based in interviews with shop managers Root cause Score 1 Ordering too much compared to sold volume 28 2 Too many products of each category 26 3 To many units in each secondary packaging 20 4 Must order big volumes to have high product pressure/exposure 14 5 Too low quality of products received 7 6 Failure in packaging 6

24 Four step food waste prevention methdology

25 Changes in behaviour, attitudes and knowledge by consumers Food is often damaged in transport home Food is often wrongly stored at home Always throw away food that has passed expiry date Food is usually stored cold in transport home

26 Encouraging producers to change from «Use by» to «Best before» date

27 Some examples From «Use by» to «Best before» «Best before» products: Eggs, smoked ham, frozen food, canned food New Best-before products 2010: Beaf, bacon, meat cooked in packaging Pork meat, Still «Use by»: Sausages, minced beaf 27

28 Example from Meny -50% downpricing of Salma Raw

29 Packaging that can reduce food waste Smaller units Open/ closure Better protection

30 KIWI s campaign for «Buy 1 and Get 1»

31 Redistribution of food Matsentralen in Oslo established September 2013 Redistribution via food banks (600 tonnes) Direct/local redistribution Probably 3x as much (Sponsored food that is donated is not included)

32 Research projects on food waste prevention Ongoing projects: GreenPack new and better packaging solutions for vegetables BreadPack new packaging and distribution systems for fresh bread New proposals: Food waste prevention in companies and value chains by lean management New packaging solutions for food waste prevention

33 Summarizing results from the ForMat project Broad engagement to prevent food waste in Norway Citizents Food business Authorities Changes in food labelling from «Used by» to «Best before» Increased use of prize reduction for products closed to expiry date Food with wrong labels have been sold with new label on secondary packaging Changes in packaging from larger to smaller units and with closure Reduced use of «Get 3 for 2» campaigns Reduced product pressure for bakery products late in the day

34 Food waste prevention experiences and challenges in Norway Strong sides with the Norwegian approach Broad collaboration along the value chain business initiated Strong involvement from Governmental authorities Strong integration with ongoing research activities Annual statistics about food waste for most of the food chain Public campaigns use of social media Challenges and opportunities Need stronger and broader involvement from companies, especially the food industry More collaboration along the whole food chain to implement waste prevention solutions Big challenges with the «Generation Gap» young people are less conscious about planning and more focused on date labels Simplify the messages!

35 On work At home Be a food waste prevention volunteer! Start here today!!! In canteens and restaurants In the shop

36 Thank you for listening! E-post: