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
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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
