Seminar on Curbing Food Waste Seminar on Curbing Food Waste European Parliament, Brussels European Parliament, Brussels Saving Water from Field to Fork October 28, 2010 October 28, 2010 Jan Lundqvist, professor Chair, Scientific Programme Committee World Water Week in Stockholm www.siwi.org
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Seminar on Curbing Food Waste European Parliament, Brussels Saving Water from Field to Fork
Seminar on Curbing Food Waste European Parliament, Brussels Saving Water from Field to Fork October 28, 2010 Jan Lundqvist, professor Chair, Scientific Programme Committee World Water Week in Stockholm www.siwi.org. Issues Food production historically high - PowerPoint PPT Presentation
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Seminar on Curbing Food Waste Seminar on Curbing Food Waste European Parliament, BrusselsEuropean Parliament, Brussels
Saving Water from Field to Fork
October 28, 2010October 28, 2010
Jan Lundqvist, professorChair, Scientific Programme Committee
World Water Week in Stockholmwww.siwi.org
IssuesIssues
• Food production historically highFood production historically high
• So is undernourishment & overeatingSo is undernourishment & overeating
• Water for our daily bread & butterWater for our daily bread & butter
• Producing more or wasting less? Producing more or wasting less?
• Who cares? Who cares?
Changes in Food Supply, 1961 – 2005
Between 2007 – 2008, world food supply increased by 5% (a new record)
Parallel with this, the number of undernourished increased by 150 million
Energy intakerequirement:1,800 – 2,200 kcal/pers, day
Dramatic Jump in Undernourishment while Production increased
Demographic and GDP Trends
Population Urban GDP (billion) (billion) ($ billion; 2005 ppp)
1800: (T. R. Malthus) < 1 913 (1820)
1900: 1.65
1950: just after WW2 2.5 7,006
2000: 6 3 56,593 (2005)
2050: ~ 9 ~ 6.5 193,318*)
*) trend projection
Increase: 2000 – 2050 50% 125% 400%
Source: GDP trend projection: Hillebrand, E., 2009.
Socio-economic Trendsand Food and Water in China
Source: Junguo Liu & Hub Savenije
Water footprintFood supply in China, 1961 - 2005
Another 2-3 billion in a generation- with dreams - want/demand/right to sense development
Climate change may reduce potential yields in SSA and SA by 30% by 2030 (Lobell et al. 2008 in Science)
Perspectives on the Future
”One Country’s Table Scraps, Another Country’s Meal”, NYT, May 18, 2008
112 pounds of food wastage per month for a family of four
Temperature increase may reduce yields of corn, soya beans and cotton by 30 – 46% in the US in a century (Schlenker & Roberts, PNAS, 2009)
Food production to increase by 70% by 2050 World Food Summit, Rome, November 2009. Similar message in World Bank (2008), Norman Borlaug (2002), etc.
Better care of agr. produce;storage, transport & marketing- Curb food losses
Attention to use & food intake- Reduce food waste
Food Security …” … …exists when all people, at all times, have physical and exists when all people, at all times, have physical and economic access to sufficient , safe and nutritiouseconomic access to sufficient , safe and nutritiousfood to meet their dietary needs and food preferencesfood to meet their dietary needs and food preferencesfor an active and healthy lifefor an active and healthy life” Rome Declaration (FAO, 1996)
- How much is ”sufficient”? 1,800 – 2,200 kcal/person, day on average
- What to do when preferences deviate from ”sufficient”?
UndernourishmentUndernourishment & overeating
1,400 million overweight,1,400 million overweight, 400 million obese 400 million obese – – numbers increasingnumbers increasing
1,000 million undernourished 1,000 million undernourished - numbers increasing?- numbers increasing?
(Source: Economist, Dec. 13, 2003; S. Brichieri-Colombi, WWW 2006)
• Food production: The amount in the field
• Food supply: The amount available on the market; production minus losses before market, conversion
• Food demand: The amount bought/procured by households, public institutions and other social entities
• Food consumption: the intake of food, i.e. the amount of food eaten
• Food absorption: the uptake of energy & nutrients in human body
Considerable losses, conversions and wastage along the food chain
What Food for What What Food for What Food/Nutrition Security?Food/Nutrition Security?
Much Food does not reach Market
Losses & Waste at a high Cost
MonetaryUS – estimated US $100 billion annuallyUK – calculated £12+ billion annually of household waste (retail value) Water - all food produced consumes water; food waste = misuse of water, energy, etc.
Green house gas emission – from production throughout the supply chain, incl disposal
Income and security
Given:
- Scarcity and competition for natural resources- High energy input agriculture is not replicable- Environmental implications of food production- Overeating >>undernourishment
What is a sensible strategy for food security?
and
Who cares and who pushes the new agenda?
Water bubbles are the real thing:
“…we have enjoyed a series of water ‘bubbles’ to support economic growth over the past 50 years or so….. We are now on the verge of water bankruptcy in many places with no way of paying the debt back”.