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Factors Driving Waste in the Food Supply Chain Emel AktasZ Topaloglu, T van ‘t Wout, Z Irani, A Sharif, S Huda,
11 Apr 2016
PresentedatFoodSafetyandFoodSecurityWorkshop,Dubrovnik,Croatia,11-13Apr2016
ThispublicationwasmadepossiblebyNPRPgrant#[NPRP7-1103-5-156]fromtheQatarNationalResearchFund(amemberofQatarFoundation).Thestatementsmadehereinaresolelytheresponsibilityoftheauthors.
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Agenda
§ Background on Qatar and food security§ SAFE-Q Project Overview § Literature Review§ Methodology§ Findings§ Discussion
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Background on Qatar and Food Security Challenges
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Qatar: location
© Cranfield University 4Source:MapsVersion1.0(1398.26.2),dateretrieved:16Sep14
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Qatar: country info
§ Area: 11,586 sq km (compare Croatia: 56,594 km2)§ Climate: arid with mild, pleasant winters; very hot,
humid summers§ Population (2016 est.): 2,545,603
§ Doha (capital) 956,460 § GDP (2014 est.): $298.4 billion (49th)§ GDP per Capita (2014 est.): $145,894 (1st)§ Human Development Index (2014): 0.850 (very high,
32nd)
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Source:https://en.wikipedia.org/wiki/Qatar,dateretrieved:10Apr16
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Food in Qatar
§ Imports > 90% of food consumed in Qatar§ Climate puts pressure on distribution
operations§ Problems with logistics and supply chain
infrastructure, lack of warehouse capacity§ Problems with retail markets, abundance of
food and motivation to buy in bulk
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Qatar’s food profile
© Cranfield University 7Source:AOAD2013,ArabAgriculturalStatisticsYearBook,Alpen Capital,CIRSGeorgetownUniversity,Qatar.Source:GoogleMaps
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What is food security?
Food security exists “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”.
World Food Summit, 1996
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Pillars of food security
§ Food availability: sufficient quantities of food available on a consistent basis
§ Food access: having sufficient resources to obtain appropriate foods for a nutritious diet
§ Food use: appropriate use based on knowledge of basic nutrition and care, as well as adequate water and sanitation
§ Stability of the above
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SAFE-Q Project Overview
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Research Team
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CranfieldUniversityLeadPI
Dr EmelAktas
GeorgetownUniversityCo-LeadPI
Dr Zeynep Topaloglu
Dr Zahir Irani
BrunelUniversityLondonCo-PI
Dr AmirSharif
BrunelUniversityLondonCo-PI
Dr Samsul Huda
UniversityofWesternSydney
Co-PI
Tamaravan’t Wout
GeorgetownUniversityResearchAssistant
CranfieldUniversityResearchFellow
Dr Akunna Oledinma
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Food security and SAFE-Q
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Scope
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Wasteatthisstageisgeneratedbydifferentcausesincludingbutnotlimitedtopurchasers’qualitystandards,weatherconditions,storageissues,etc.Similarconsiderationsapplyforprocessingwherethenatureofthetransformationprocess,qualityassuranceandotherfactorsmayaffectwastagegeneration.However,thispartofthesupplychainisnotaddressedintheproject.
Consumers’purchasehabits,availablestoragefacilityandoriginalqualityofthepurchasedfoodlargelyaffectthequantityofgeneratedwaste.
Thecoldchain,transportconditions,qualitydegradationoftheproductduringtransportduetotheelapsedtimeandtransportconditionsinfluencethewastegenerationinthisstage.
Mostofthefoodwasteisgeneratedduringsomestoragephaseintheprocess.Interruptioninthecoldchainarenotoriouscasesofwastage,butpoorhandlingofthegoodsalsosubstantiallycontributetowastagegeneration.
Production
Processing
Transport
Consumption
Wastage
Storage
Distribution
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Aim
§ To develop a decision support system that provides strategic input on management of food supply chains to examine implications of specific food security policies
§ Objectives § To create a typology of the causes of food waste
occurring in distribution and consumption§ To identify changing trends in consumption of food and
resulting waste § To develop a holistic understanding of the food waste
generated in the supply and the demand sides § To make suggestions for reducing, and eliminating where
possible, the food waste
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Literature Review
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Journey of our food
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agricultural production industrial refining packaging distribution consumption
waste management
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Unsustainable situation
§ An increasing level of food-related waste (Vaclav, 2004) per unit of food demand created (Alexandratos and Bruinsma, 2012)
§ High level of non-domestically derived and supplied food within Qatar§ A significant need to reduce import dependence § from above 90% - to become 60% by 2025
(Abrahams, 2013; Babar and Migrani, 2014; Basher et al., 2013)
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Food Distribution§ Distribution has to ensure that the food product maintains its quality and
safety while it is transported downstream on the chain and until it reaches the consumer (Akkerman et al., 2010)
§ Vulnerability of Arab Countries, including Qatar, to global price shocks: global food prices are transmitted into domestic food prices (Ianchovichina , 2013)
§ Significant challenges to the economy: loss of value added and to the environment: loss of natural resources depleted to produce food, disposal issues (Caswell, 2008)
§ Wholesale price controls in Qatari food chains: “rentier bargain” policy aimed at protecting consumers from price volatility (CIRS, 2012)
§ Consumers’ attitudes toward the shelf life of food (Van Boxstael, 2014)§ Consuming food products beyond their use-by date risks the food safety, § Disposing of food in a short time before or after the use-by date results in
food waste if the food is still acceptable for consumption.
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Methodology
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SAFE-Q methodology
2015 2016 2017
20
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Workshops to set the scene§ Stakeholders invited to workshops
§ Demand (restaurants, caterers, consumers + NGOs + Government) [20 + 3 + 1]
§ Supply (importers, logistics service providers, retailers + NGOs) [10 + 3]
§ Half a day session§ Presentation on food security§ Introduction of the project aim and objectives§ Introduction of the workshop aim and plan
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Workshop Methodology
1. Discussion in groups2. Using post-its to
denote causes of food waste
3. Prioritising elicited causes
4. Identifying causes under the PESTLE categorisation
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Interview Methodology
§ Semi-structured interviews with participants on § demand side, § supply side, § governmental organisations and § nongovernmental organisations
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Datacollectionfrom
interviews
Dataanalysis:elicitationofcauses
Datasynthesis:groupingofcauses
Creationofheatmap
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Findings
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Supply Side Participant Groups PESTLE Results
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Causes Identified during Interviews by Participants in Distribution
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[1] "Portion.Size" "Storage" [3] "Refrig...Temp" "Purchasing.Habits" [5] "Free.Food" "Culture" [7] "Quality" "Expiry.Date" [9] "Labeling" "Poor.Planning" [11] "Convenience" "Packaging" [13] "Promotions...Discounts" "Demand.Uncertainty" [15] "Stock.Control" "Transport.Damages" [17] "Operational.Activities" "Poor.Forecasting" [19] "Food.Handling" "Commercial.Decisions" [21] "Shelf.Life" "Import.Docs" [23] "Low.Cost.of.Food" "Minimum.Order.Quantities”[25] "Import.Regs" "Food.Regs" [27] "Certification" "Port.Capacity"
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Heat maps
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Packaging
Food.Regs
Promotions...Discounts
Certification
Port.Capacity
Labeling
Import.Regs
Expiry.Date
Shelf.Life
Convenience
Low.Cost.of.Food
Culture
Minimum.Order.Quantities
Transport.Damages
Free.Food
Operational.Activities
Purchasing.Habits
Import.Docs
Storage
Refrig...Temp
Stock.Control
Poor.Forecasting
Food.Handling
Portion.Size
Demand.Uncertainty
Poor.Planning
Quality
Commercial.Decisions
-1 0 1Column Z-Score
Color Key
RETAIL
REGULATIONS
BEHAVIOR
OPERATIONS
Hierarchicalclustering
ImportersRetailersLogistics service providersWarehousing companies
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Conclusions
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§ Waste in food supply chains is a complex problem
§ Multiple stakeholders§ Different worldviews§ Environmental conditions§ Policies around food import and market
functions
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Future Work
§ Validation of the causes and interrelations among them
§ Development of a system dynamics model for policy analysis
§ Risk assessment of particular policies on food supply chains
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Thank you
Questions / Comments?
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@emelaktas
http://uk.linkedin.com/in/emelaktas/
https://blogs.commons.georgetown.edu/safeq/
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References§ Vaclav, S. (2004). Improving efficiency and reducing waste in our food system, Environmental
Sciences 1 (1) : 17-26.§ Alexandratos, N., and, Bruinsma, J. (2012). World Agriculture Towards 2030/2050 - The 2012
Revision, Food and Culture Organisation, Agricultural Development Economics Division, Food and Agriculture Organization of the United Nations,. ESA Working Paper No. 12-03.
§ Abrahams, L.A. 2013. Qatar National Food Security Programme: Initiating a Model for Arid States. CIHEAM Briefing Note, Number. 90, January 2013. Available. [on-line]. URL, http://ciheam.org/images/CIHEAM/PDFs/Observatoire/NAL/nal90.pdf
§ Babar, Z., and Mirgani, S. (2014). Food Security in the Middle East. Oxford University Press. § Basher, S., D. Raboy, S. Kaitibie, and I. Hossain (2013). Understanding Challenges to Food
Security in Dry Arab Micro-States: Evidence from Qatari Micro Data. Journal of Agricultural & Food Industrial Organization, 11 (1) : 1-19.
§ CIRS (2012) Food Security and Food Sovereignty in the Middle East Working Group Summary Report. In: http://www12.georgetown.edu/sfs/qatar/cirs/FoodSecuritySummaryReport.pdf. Accessed 09/23 2013
§ Akkerman R, Farahani P, Grunow M (2010) Quality, safety and sustainability in food distribution: a review of quantitative operations management approaches and challenges. OR Spectrum 32:863-904 ISSN: 0171-6468
§ Reuters (2013) QATAR: Rising prices of food imports drive inflation rate in Qatar. In: . Reuters. http://www.itnsource.com/en/shotlist//RTV/2013/06/23/RTV230613003/. Accessed 11/24 2013
§ Van Boxstael S, Devlieghere F, Berkvens D, Vermeulen A, Uyttendaele M (2014) Understanding and attitude regarding the shelf life labels and dates on pre-packed food products by Belgian consumers. Food Control 37:85-92 ISSN: 0956-7135
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