COSTA RICANFOOD LOSS AND WASTE REDUCTION NETWORK

SAVE FOOD COSTA RICA

Laura Brenes Peralta Tecnológico de Costa Rica

Costa Rica Supported by FAO Costa Rica

OUR BEGINNINGS

Dec 2013

• Save FoodPartnershipEvent

Oct 2014

• Regional FLW ExpertsNetwork

Nov 2014

• First Costa RicanWorkshop

CONSTITUTION OF THE NETWORK

• Coordinated actions between TEC and FAO CR

• Invitation to public sector first

• Formal designation of Ministry of Agriculture and Livestock representative

FIRST YEAR: 2015

• Planning session

• Invitation to private sector once some ideas became clearer

• Voluntary sign-up

• Shared costs*

• Trimestral meetings

• Loss vs waste?

ACTIONS

5

x

Alliances

Awareness and communication

Knowledge and innovation

SAVE FOOD PARTNERS MAP

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ACTIONS

• Constant presentation in Institutions, seminars, press

• Inventory of related actions: academic, institutional, private, NGO (don´t do everything, let the ones who know do it and try to redirect efforts!)

• Liaison with “Foro Regional Mixto”, tourism, industry and SAN-CELAC

• Constant contact with SAVE FOOD RLC (video, banner design, logo creation)

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Foto Sr. Silvio Palladino-FeedBack

Fotos Sr. Silvio Palladino-FeedBack

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…Y no olvidemos que cada uno puede actuar!

ACTIONS

• First measurements

• Draft of the National FLW Prevention and Reduction Programme in process

• Consideration of FLW issue as a Line of Action in SAN-CELAC

• Chapter within Law proposal for Human Right for Food and Food Security & Nutrition

METHODOLOGY

METHODOLOGIES

• SAVE FOOD for small scale operations (example of case study in tomato 2015)

Farm Market (wholesale)

6% (3-10%) 6% (3-11%)

Mostly due to physical (mechanical) damages, less due to pathological or enthomologic (<20%)

COMBINED METHODOLOGIES

• SAVE FOOD and UNILEVER: Manual underconstruction (TEC-FAO)

%

TOTAL

FLW

PLW per area of operation

INVENTORY PREPARATION POST-

SERVICE

13% 5% 30% 65%

Example of case study 2016 in an Institutional Restaurant UNILEVER suggest as theorical %: 21% inventory, 45% preparation, 34% post Service (residues on plates)

APPROACHES

• Waste management

• Value adding

• Efficiency

• Lean manufacturing

• Food Security

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CHALLENGES

• Formal constitution– voluntary or institutionalized

• Normative framework – mandatory or capability enhancing

• Methodology – definition and indicators

• More FLW actions – besides awareness campaigns, and research: Actions are being

done through other approaches like value-adding, food safetyand security, productive approaches, tourism sustainabilitycertificates, carbon “foodprint” measurement and reduction,but there is still a need to link the FLW approach and indicatorsto them