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Prevention Programs - The Food Waste Challenge
Hubert Reisinger, 29.05.2012 1
Copyright of Photo: Österreichisches Rotes Kreuz/Nadja Meister
Contents
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From EU directive 2008/98/EC to Austrian Food Waste
Prevention Program
Good Practices in Austria
Results of an EU project (international experience + Food
Waste Prevention Guidelines)
Waste Prevention in Waste Frame Directive (WFD) (2008/98/EC)
Waste Hierarchy
2 Preparing for Reuse
3 Recycling
4 Other Recovery
5 Disposal
1 Prevention
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Waste Prevention in WFD (2)
Waste Prevention Programs to be prepared by EU Member
States by 12.12.2013
Purpose: De-couple economic growth from environmental
impacts of waste generation
Contents of Program:
(National) Objectives
Measures (from Annex IV or other measures)
Benchmarks (indicators, targets) for monitoring success and
efficiency of measures
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Waste Prevention Program in the Federal Waste Management Plan 2011
Public Administration
(Federal, regional)
Consensus Finding Process
Year 2011 Program
Experts Stakeholders
Year 2006 Strategy
Consensus Finding Process
Consensus Finding
WS 3: Prioritization of Measures
WS 2: Strategy Definitions
WS 1+: Trends and Visions
WS 1: Objectives - Priorities
WS 4: Bundling Measures
WS 5: Evaluation
Analyses on Specific Measures
Studies on certain waste streams
and intervention measures
Frame Conditions
Final Formulation of Strategy
Technical/Socio-Economic Analyses
Note: WS = Workshop
WS 6: Strategy Revisited
Focus Areas
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Strategy 2006 Waste Prevention
Program 2011
Prevention and Recycling of Construction and Demolition Waste
Product related analyses
Ban of Ni-Cd-Accumulators
Pollutant limitation with incineration
Reusable packaging
Services instead of products
Prevention of Construction and Demolition Waste
Re-Use
Waste prevention in enterprises
Waste prevention in households
Current Problems: critical metals, food, lifestyles
Food waste prevention
Annex IV Dir 2008/98/EC
Why focus on food waste prevention?
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High life cycle impacts through:
Greenhouse gas emissions
Resource depletion
Acidification and
Eutrophication
High waste prevention potential
Un-sustainable use of food
Share in residual waste
(wet):
6-10 % originally
packaged food
6-10 % food in opened
original packaging
10 – 20 % leftovers
Source: Wassermann & Schneider 2005
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0
10
20
30
40
50
60
70
80
Obesity with grown-ups in %
Women
Men
Source: OECD 2010
Causes of food waste generaton
In retail:
All products available till the last opening minute
„Use best before“ dates are on the safe side
In restaurants/large kitchens
Better too big than too small portions
In households:
Lack of awareness, what we actually do
No time for optimisation purchase enough that the fridge never gets
empty
Purchase with appetite (purchase lists are not cool)
Last in – first out
Large packaging (10 for the price of 3)
Scope of Food Waste Prevention Program
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Food Industries Food Processing
Food Trade Food Retail
Private Food Services
(restaurants…)
Private Households
Less fo
od
waste
Public Food Services
(hospitals…)
Frame Conditions
Prevention Measures for Production, Retail, Private Services
Training for employees
Disseminate best-practice examples (internet-platform)
Introduction of incentive systems for enterprises for
prevention and donation of surplus food
Solving legal question on the donation of surplus food
Guide “Donation of food to social installations”
Prevention Measures for Households
Raise awareness and inform on concrete alternatives by
Information materials
Events
Pilotprojects on how to create frame conditions which
drive towards efficient consumption of food
Prevention Measures for Public Sector
Integration of topic food waste prevention in training of
teachers and in textbooks
Guidelines on food waste prevention in public kitchens
and public procurement
http://www.bundesabfallwirtschaftsplan.at/dms/bawp/BAWP_Band_1_EN.pdf
Selected Good Practice Regional Programmes
Food Waste Prevention in Lower Austrian Residential Neighborhoods
8 waste management associations, university, 2 schools
Measures (awareness campaign):
Projects in schools: use of leftovers (recipes
www.haushaltsmanager.at), food and climate, comparison
Austria/UK/USA…..
Press conferences + special reports and spots on TV &
radio
Folders, shopping lists, stickers
Face to face meetings in selected neighborhoods
Good Practice Initiative 2 - natuerlich weniger Mist Vienna
Regarding food information on: Organic (bio) food & Food labelling
Food storage
Efficient buying of food (use of a shopping list..)
Waste Prevention in Industries Financial support for waste prevention investments
cleaner production auditing module
EcoBuy Vienna: lists of environmental criteria for public procurement
Waste Prevention in Hospitals
http://wenigermist.natuerlichwien.at/
Good Practice Initiative 3 - Team Austria Table
Volunteers can register to Team Austria for helping in
emergencies
12-13% of the Austrian population are threatened by
poverty
Team Austria collects „un-sellable food“ from retailers and
distribute to social markets or social poor
Cooperation of radio, red-cross, social markets and retailers
some 390 volunteers every week distribute around 20
tonnes of food better nutrition of 10,000 adults and
children
http://oe3.orf.at/teamoesterreich/stories/511376/
EU-Project “(Bio-) Waste Prevention and Inidicators”
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Barriers identified in EU-Member State waste prevention so far
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Behaviour changes are needed with few immediate, tangible benefits
Working with people is resource intensive
On a global market a single stakeholder can only influence a small part
Success Factors
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Active participation of people and organisations
Waste generation needs to be expensive
Gain experience via well-defined trial projects, followed by national spread
Awards for continuous improvements are better than one-off awards
National targets may provide strong incentives, however, it is difficult to set an effective target
Guideline on Preparing Food Waste Prevention Programmes
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Overview on current practices and challenges
Approaches to food waste prevention
Guidance from analysis of situation to selection of measures
Guidance on implementation and monitoring
http://biowaste-prevention.eu-smr.eu/
Conclusions
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Waste Prevention is
Primarily about people and their behaviour
Secondarily (but not negligible) about applied sciences,
engineering, systems and markets
Contact & Information
Hubert Reisinger
Tel: 0043-1-31304-8987,
Email: [email protected]
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Umweltbundesamt www.umweltbundesamt.at