 them. Of course, they can use even more of them, they can use combinations. What we observe that they are new methods of measuring from households, which are still under development. So we wouldn't like to be very prescriptive also not to block innovation. And the policy process in the US is quite long. On the other hand, to ensure that these data are comparable, we require them to provide us with explanation regarding methods used to monitor food waste. So each simple table, it's a simple table simply how much food waste for each of the stages of food supply chain is then to be accompanied by seven or 10 more tables when they say details about how the measurement was made. And then I guess that our idea is that the quality will be improving over time. That it was important to start quickly, even imperfectly, but then have a background to analyze, to compare differences and to improve over time. So then the content of the delegate attack on how to measure food waste is very simple. I will provide you the link at the end and just to say that in one article we say what to measure, so what to include, what to exclude. And second, how to measure. So the procedure to ensure reporting and quality data while reducing the burden. The article three says what to report on a voluntary basis. So like liquid waste, edible parts of food waste or additional data important for food waste prevention, like how much goes for charity is donated and how much food is turned into an input feed and some of our minimum data quality required. So this is excerpt from the legal access which says which methods are recommended for which stage of the food supply chain. As you can recall the presentations from Clementine, these are very similar. That basically for households we recommend waste composition analysis diaries. It's counting, scanning for everything where you have the food packed. So like retail distribution and restaurant and food services, direct measurement. So see what is actually indeed fits to everyone. Why for earlier stages also issues like mass balance or coefficients can be used. So in setting up I just like to recall some examples of challenges and choices and compromises we had to make. And of course after each of such decisions from countries some experts were not very happy. So for instance we skip measurement of primary production. So no measurement at farm level as the farms are excluded from waste rules. The important thing was what we do with liquids, especially from processing and manufacturing. Well simply there was no good method available yet which we could enforce. So let's go for voluntary reporting with for food services and households. How to effectively monitor a large number of small entities households. Well basically it's a matter of sampling and then again member states needs to organize the sampling themselves and different sampling would be needed in Finland with the low population density different than Netherlands. How to optimize measuring of food waste and mixed household waste. So whether to have compulsory compositional analysis or compulsory kitchen diaries or both are compulsory we decide at this stage leave it to member states to decide. Here I give the example how German has shared with us what is their I would say thinking process of what way to choose for reporting. They call it front end approach or back end approach. So front end approaches would be following the food. So question would be how much food is waste and the the base data source would be the data on food production and trade. Generally most countries has a good data on food production and trade. Then of course the challenge is to determine what share of food ends up in the bin and for that you need a a service experts advice data from from markets. On the back end approach it's we use that the waste. So we ask okay we have waste and we need how much of this waste is composed of something which was earlier full. And the the basic data source is then waste statistics. The main measurement methods are yes composition analysis of the waste and also other methods are used. And after analysis of Germany decided that the back end approach would be the main way to gather info on food waste. Basically because the waste statistics is much more precise than product statistics. And that that is also easier to use preview. The data on waste reported earlier to try to track and to model the evolution of food waste over time. There are unfortunately we do not have yet good data good measurement examples from Eastern and Central Europe. As a food waste team in the commission we organized several webinars when we asked member states to present their data the way they are collecting them. But for the moment we have yet no volunteers from that part. So we have Dutch, Scandinavians, Germans, Finland but then yet no one for instance from from Poland. Now in next year when we will have the official data from all member states plus the explanation how the data will be collected we will be much better informed. But we need to wait at least until autumn next year with that. So for the moment at the end I will provide you the link where you can find all our webinars all the presentations from the from the other member states. Now the long term political target would be to to have a legally binding targets for food waste reduction. Legally binding targets is a kind of what I call nuclear weapon because it's not a policy commitment and in you fail way. It's a problem but it's not the end of the world. Legally binding target means that the country who has who are failing to meet such target is sued to EU court and the commission has the right first to say that to check if the measures taken by member states were adequate and if they were if and then to check if they were and if they were not adequate and member states did not intend to improve them it's basically it may end with with financial penalty which is quite at the time maybe not even the not even the financial penalty per se but for the politicians perspective that that our country has to pay fines because my my ministry was not able to to prepare something sensible it's very discouraging. So that is why the European Parliament and also I would say all environmental NGOs really likes to have to see this argument in the world because it's something which really pushes obligates member states authorities to do something serious. So yes the aim is then to of course strongly involve for member states in food waste prevention actions so the scope will be the food waste as I have presented to the commission earlier. The exact coverage whether we will go for a whole food supply chain from farm a post farm gate until consumer or whether it will be just equivalent or to to SDG targets so retail and consumers of some kind of hybrid model this is something still to be decided the same with the target levels so which which levels we will put as absolutely obligatory. We cannot use the directly targets from SDG 12.3 because we focus on the total food waste and do not know yet how it will how it will refer to to this edible part of food waste which was in mind when SDG 12.3 was created. But again it was it was designed to have something even imperfect right now rather than discussing a concept of what is edible between 27 member states. The baseline data are currently being collected. Now how it fits into into SDG so you have seen that slide before so I can go directly to the description. So for food loss index it will not it can help about it will not deliver solution because we collect we want to collect information always not only selected crops so it's the obligatory collection from you can help but cannot cannot replace the reporting to food loss index. But the coverage is the same that's from farm gate until until retail. But of course we we look for a slightly different slightly different data. On the other hand for food waste index is one to one because it's a food waste index is based on data or waste or dedicated waste reporting. So what we have reporting from distribution which is mostly retail food services and households can be used directly to report to food waste data. EU requires what lemon being said tier two. So we allow member states of course to go deeper we encourage them to go deeper as you need sometimes much detailed information for precise national policy but for reporting on EU level tier two is enough. So we are closing in a moment but I would like to give you then a few words if you like to find more. So first the link to the website of Eurostat because it will be Eurostat who will be gathering data from member states as we believe that that Eurostat with its statistical experience will guarantee the quality of data and comparability between member states. The Eurostat thing should be very interesting document guidance on food waste reporting and this guidance may then be of interest for you as it provides also links to the knowledge we have and were also available then on details for instance if you like the studies on how to conduct waste compositional analysis links to examples of diaries it should be there. The second link is my home institution the EG Santa. We have a dedicated website on food waste and there is a part on food waste measure and in that part you have access especially to presentations and the work of EU platform on food loss and waste and webinar we created from member states. So then if you like to see then more detailed presentation from individual countries or individual companies this is your first address to check. Well and then for lawyers and those who require the knowledge how it has legally been done I provided the link to our key legal act so delegated decision establishing EU methodology to measure food waste which in fact is rather how to report food waste rather than how exactly to measure food waste. And yes and here I would like to thank you I provide you the link to our general website the email to my team and the email to me personally. I encourage you in case of questions rather to write to the to the team as there is always someone who will track your emails that it will not be unanswered while to me sometimes if I have flooded emails it happened that I may involuntarily miss one of them. So thank you very much for your attention and I can take any question right now or I think I should be back at 16.45 if there will be still any questions for discussion. Thank you. Thank you very much Bartosz indeed you do have a question that you may answer now if you have time if not when you are going to be back it is in the question and answer box for you and Clementine and perhaps you can consider it. Now for your presentation I very much appreciated the comprehensive understanding of how the European Commission has worked with different European institutions as well as member states and the other members of the EU platform to determine the way food waste is being considered from a legal point of view as well as from a monitoring and reporting point of view. It is very useful for us to understand that you are referring only to food waste so food loss as such is not directly considered as for FAO the clarification is very useful for everybody I think in this in this meeting on how to go ahead. I also very much appreciate the fact that countries may also take food waste management approach and in the same time some other countries may want to take a food use approach in order to track what is being wasted and how we can prevent and reduce it. Indeed we are part of a region where countries may have different priorities and they do have different priorities and these may set the grounds for the work of food waste from different points or starting points. Now for this part we have concluded and now as you Artes Ross also mentioned we are going to go through the presentation on another very specific tool that can be useful to not only monitor what is being wasted and lost but also decide how to intervene based on the quantities that are going to be measured. I give the floor now to Brian Limpinski, an associate from the World Resources Institute. Brian is going to talk to us about the food loss and waste protocol and standard, an overview perhaps with some regional examples on how the protocol and standard can be considered what does it mean to actually track food loss and waste through the tools provided by the protocol and standard and how this tool allowed us to have a better understanding on the returns on investment for food waste prevention. This aspect is quite relevant because it really provides driver for change because returns on investment are quite interesting. I give the floor to you Brian. Wonderful. Thank you for the introduction and thank you all for letting me join you today from the US. So good afternoon to you and it's bright and early for me so I'm really glad that through Zoom we're able to be together today. My name is Brian Limpinski. I'm with the World Resources Institute and for those of you who aren't familiar with us, WRI is a global non-profit working on the intersection of environment and development and specifically I'm part of our food program and so we've done quite a bit of work on food loss and waste and specifically you've heard it mentioned already Champions 12.3. We have helped organize. We've authored a number of key food loss and waste related publications and what's relevant for today's conversation is that we serve as the secretariat for the food loss and waste protocol and so what the food loss and waste protocol is Bartosz already referenced it some. It's a multi-stakeholder partnership that developed the global food loss and waste accounting and reporting standard and so this standard provides guidance when you're approaching food loss and waste on what to measure and how to measure it and it provides a consistent and transparent way to account for and report on the amount of food loss and waste happening either in a country, in a municipality, in a business it can be used in a wide range of circumstances and by a wide range of stakeholders. So a little more about what the standard aims to do. Language has already come up quite a bit in terms of what is encompassed in food loss and what's in food waste and what these various terms mean and so the standard provides a common set of language so that we we all know what we're talking about and that we're sure that we're comparing the correct things and so in that same way it provides a standardized way to summarize a food loss and waste inventory which is just the summary document that shows how much food loss and waste is occurring in a company or country or whoever else. It offers really practical guidance so this isn't intending to lay down one very prescriptive way of conducting measurement instead it's about making sure that everyone is able to work to the best of their ability and improve over time. As has already come up it's aligned with the food loss index and the food waste index it spans the entire food supply chain and again it was developed by a multi-stakeholder international coalition where you can actually see the logos on the right hand of the slide of the consumer goods form, EU fusions, say the food UNEP, FAO, World Business Council for Sustainable Development, RAP in the UK, and then US at World Resources Institute. So I'm just going to walk through what this what it looks like to use the standard from start to finish. So the standard provides a generic set of steps in quantifying and reporting on food loss and waste so you start by quantifying you start by saying why do I quantify you define your goals you say what am I going to quantify you establish your scope which I'm about to go into more detail you decide how to quantify that's something that's come up in both of the previous presentations in terms of methods and then finally you do some public reporting we also have some recordings of various training modules and training materials available at flwprotocol.org if it's something you want to dive even deeper into so first what gets measured and this is actually I saw a question relevant to this pop-up in the the Q&A talking about food versus inedible and and these sorts of things so first if you think of at the top we have all of our food plants fungi and animals pretty much everything that could be food at some point then you split that into food or inedible parts and what that means is food are the things we're actually eating getting nutrition out of it and edible parts are things like bones and rinds where it was never intended to be food so food can become inedible when it goes bad or rots or something like that but that's not what we're talking about when we say inedible parts where so food refers to anything that could have been consumed as food inedible parts refers to the associated parts that we don't consume so again things like bones and rinds and peels it depends on on cultural context as well so then as we move through this flowchart you either end up with food being consumed which is what we all want we want food to reach those who want to eat it and need to eat it but if it leaves the food supply chain and doesn't end up getting eaten by humans it goes somewhere in this yellow box of the destinations and so these are all of the different places that food could go if it is ultimately not consumed and inedible parts also go to these destinations and so I've got a list of these a little later on I'm not for the sake of time I'm not going to run through what each of them are but I'll come back to this in a little more detail and so the standard is actually quite flexible as Bartosz referenced that it allows an entity to select which combinations of material types meaning food and or inedible parts and destinations that it considers to be food loss and waste now of course international organizations and through the SDG we're much more aligned around what that actually means what that definition of food loss and waste actually looks like and so in the food loss and waste standard you're looking at four components and we consider these your scope and so in the previous presentation you actually saw a completed scope diagram first you're looking at the time frame so the length of time that it that your inventory covers usually that's one year the material type references either food or inedible parts or both the destination is where the food loss and waste goes when it exits the human food supply chain so that's what I was just referencing in that yellow box and well I'll show this in a little more detail and then boundary refers to some things like geography and and what units are included when you're doing your measurements so again what is meant by destinations as I've said it's where the FLW food loss and waste goes when it is removed from the food supply chain and doesn't get consumed by people and an important note here is that not all destinations are created equal so some of them have a higher associated impact than others so for example you get some energy recovery if food is sent to food that was intended for human consumption initially ends up being fed to animals or goes to anaerobic digestion or bio-based material processing because you're still getting some value out of that food but if it goes to landfill or if it's just discarded you're not really getting much value out of it so that's part of why it's so important to track these destinations because the impacts are higher if you're sending it to a lower value destination so here this is a full list of all the definitions of destinations I don't want anyone falling asleep right after lunch so I won't be reading through all of these in detail but this just gives you a sense of what they are and and the information that's available to you and so you've seen a diagram similar to this already this is the common interpretation of the SDG 12.3 which is also what we use in an initiative called 10 by 20 by 30 which I'll get into if we have time but in this common SDG interpretation again you're tracking food loss and waste over a period of 12 months the material type is both food and inedible parts unless you can separate those in which case it would just be food and in this most common interpretation animal feed and bio-based material processing are both excluded from the definition of food loss and waste this isn't what everybody believes is correct or accurate but it goes back to the point I was raising about the amount of value and energy recovered under those destinations so because those destinations have a higher value recovery they're often excluded from the definition of food loss and waste under the SDG 12.3 again this is dependent on who you're talking to it's not always agreed upon but that's the most common interpretation that we're seeing the boundaries again this is food category lifecycle stage geography and organization and it's going to depend on if you are a country who's doing this or a company that's doing this or some other sort of municipality so there's no specific prescription there outside of if you're a company it's covering your direct operations only and finally for any related issues pre-harvest losses are not included for the reasons that Bartosz referenced and then the any sort of packaging is also not included so the weight of packaging needs to be excluded from these measurements so you're really just trying to get to the material that is considered food or inedible parts and so this is all information that there's if you go to the FLW protocol website there's a lot more detail about each one of these specific items and a lot of guidance about how you can go about doing things like separating the weight of product packaging or understanding the various destinations so in the FLW protocol approach there's a very basic quantification process that's followed first is to identify the main streams of possible food loss and waste so you want to understand where it's generated where it goes and what causes it as Clementine was referencing causes are very important to understand when it comes to food loss and waste and addressing hot spots for food loss and waste reduction because you might have great numerical data or quantitative data about how much food loss and waste is occurring but if you only have that numerical data without the context of what's causing it it makes it more difficult to understand what interventions you need to do so if I just know that I have 5,000 tons of tomatoes that are going to waste I have some sense of what I need to do I know that I need to start focusing on tomato losses but I don't know what's causing it is it because there's poor storage is it because it's being handled poorly and there's a lot of bruising and a lot of damage that's occurring that's so that's why causes are so important when it comes to really taking action on food loss and waste next you need to identify and gather sources of data for quantifying food loss and waste and most entities are going to use several sources of data in a combination of a quantification methods and again this is going to depend on who's doing it but with businesses sometimes it's the data comes from things like waste collection receipts scanner data storage records inventories of inputs and outputs of various materials and then with countries you're more likely to see them using things like the food loss index and the food waste index that can give some insight into the extent of food loss and waste within the country and so data can be stored in various parts of your business or your country or across various agencies or ministries and it's important to identify and connect with those who have the data so again employees could refer to employees of a business or it could refer to various government ministries or government ministries and so once you've gathered that data you need to assess if it fits your purpose so you've set your scope already hopefully in line with SDG 12.3 interpretation and so you need to see if your data is fits in with the way that you've structured that scope you need to see if it's reliable enough to be used and if it can be extrapolated outward if necessary and so if the data is sufficiently accurate you should use it and then where data does not exist you undertake a new calculation and so I don't want to be the third person in a row to really emphasize different methods you've seen these mentioned twice now this is your third time but these are the list of methods that are described in the FLW protocol and what's great about the standard is that there is a dedicated annex for how to implement each of these methods so that's something that's available on the website at flwprotocol.org where you can get some detailed guidance on how to implement a waste composition analysis or diaries and the various caveats that come with those as well so for example as Clinton was saying diaries tend to systematically under report information so there's lots of that helpful context of the the pros and cons of using each of these different quantification methods and then finally the a key part of the protocol is about reporting and so this is again relevant for countries companies anyone else who's using it we think that public reporting is extremely important extremely valuable in terms of internal communication and both and external communication because internally reporting helps you to understand again where you need to focus where your biggest sources of food loss and waste are and how you need to go about addressing them and externally it helps others to understand what's happening it helps for comparisons and it helps for sharing lessons across borders so when multiple countries are reporting a food loss and waste inventory they might discover that they actually have a very similar some sort of similar problems across borders even though it's two separate countries and so then if one method of intervening to reduce that food loss and waste has been effective in one geography it might be effective in another country and and be able to be implemented in that way so public reporting just really helps to make everything more transparent and to motivate further action and so for the food loss and waste protocol there's actually a I'm sorry that in the lower right it should say 2021 not 2020 but this there's a data capture sheet that helps to report the information that is collected when using the food loss and waste standard so it's about the what destinations things are going to and and other information like that so that's a publicly available source the sources on the bottom of the page if you search for food loss and waste data capture sheet you'll find it and what's great about this tool is that it's been developed again by multiple stakeholders across a wide range of organizations and so what's great about that is that you're not just doing it for WRI or one other organization you're presenting your material in a way that is accepted and understood across a wide range of circumstances and a wide range of entities and so that's the value of this and what once you've completed this data capture sheet it provides you with a useful summary output and so then you can use that output to report publicly and so getting to the point of the return on investment here in a study of companies this is just companies that we're doing this food related companies that were taking action to reduce food loss and waste within their operations for every dollar invested they realized a $14 return the median return was a 14 to 1 return on their investment so that's a pretty significant boost and 99% of the sites that were surveyed had that positive return on their investment and what I find interesting and actually motivating about this figure is that first of all we don't need to just make a moral case or an environmental case about why it's bad to reduce food loss and waste it's also just good business and beyond that the interventions are not things that are extremely complicated or expensive it's things like measuring training improving inventory management changing packaging very simple changes that can have some big returns so I think this is the number that uh I've certainly seen a lot of skeptics be converted by hearing that there's such a large return on investment possible and just to give an example of one company in central europe who has been using the standard to gray effectiveness test goes central european operations has already achieved the SDG 12.3 target within their operations of having food waste by 2030 and they've actually already reduced food waste by 65 percent since their baseline year of 2016-2017 so they're continuing to exceed their expectations and their target and so some of the changes they've made have been through working with national food banks to redistribute surplus food making sure that food gets to charities or animal feed and changing some of their operations in stores to reduce food loss and waste and again this is something they report publicly and share publicly and then they also share their food waste methodology which you can some of these terms probably sound familiar that they identify their scope and their definitions and it says the information is provided in conformance with the food loss and waste accounting standard so just one example of many of a company making use of the standard within their operations to encourage and promote food loss and waste reduction and i know i'm at my time but i just want to again show you the link to the website flwprotocol.org you can find a really wide range of resources there you can find the executive summary of the standard in a number of languages the full standard and then a series of case studies as well so thank you for your time and i'll i know we probably need to move on to the next presentation but i'll take any questions in chat thanks all right thank you very much brian for your detailed presentation for the food loss and waste protocol and standard i would say that it was very useful for us to see how a tool such as the one you presented can be used by businesses to already contribute directly to the target that were indicated by the SDG 12.3 you mentioned the the example on Tesco but we also can consult your database and we see other examples as well that have used the tool with the with success so i find the your presentation quite useful for business level decisions that can already track their own supply chains and they can contribute to the local level discussions on what perhaps investments and what returns on investments can be considered quite quite directly from the data provided and analyzed through the tool that you you have presented so thank you very much indeed now we are going to go through for the next point in the agenda now the next point in the agenda is going to be even more specific than the one on full loss and waste protocol and standard we are going to have a presentation from Thomas Kandel which is project manager in for the international food waste coalition and Thomas is going to talk to us we for a standardized food waste measurement methodology in the hospitality and food service sector so as you have seen we have the the presentations went from the global level for fullest index for the block of countries that represent the european union and how this can be considered for the european union member countries then full loss and protocol standard which is a tool quite interesting for businesses to consider and now we are in a sector in a sectoral approach for hospitality and food services what can be achieved through better measurement for food services and hospitality so Thomas the floor is yours thank you very much Camelia can you confirm that the display on the screen is all right I can see very well and I can hear as well so good luck to your presentation thank you very much first of all for the opportunity to exchange with you here during this webinar and training on such a fundamental topic as full loss and waste measurement and reporting if we want to achieve this famous sdg 12.3 target so as you said I'm a project manager for the international food waste coalition and so today I'll be talking about the specific challenges of measuring and reporting food waste in the hospitality and food service sector and more specifically in contract mass catering and hotel industry so quickly just time to change the slide yes the agenda for the presentation a quick introduction and then I'll be talking about measuring food waste on site and then from this perspective and see the different challenges that are associated with this see the challenges with reporting food waste at global scale and then just as a way to conclude try to give some thought on how to improve data quality in order to be able to assess whether we are on on track for sdg 12.3 so as an introduction let me introduce quickly what is international food waste coalition so it has been created in 2015 as a non-profit association that leverages the hnfs sector to reduce food waste adopting a collaborative farm to fork approach and what we do actually it's testing innovation measuring impact and and then disseminating the solution that have best work to help the companies that are working with us achieve sdg 12.3 target our members represent over 30 percent of the contract mass catering and hotel groups in europe our action focuses on europe and here are some members of the afwc and of course all the work we do relies on a rich ecosystem of people we're working with and collaborating to make sure that we test the best innovation and that we are able to disseminate and share with the public or the outcomes and conclusion of our studies second part of this introduction it's just to give you a sense of the challenges that are associated with the the measurement and reporting of food waste in this sector so first of all the potential impact on food waste reduction is high in this sector so report of fusion mentioned 12 percent of total food loss and waste for the food services in europe the report presented by clementine and made by the united mentioned 26 percent for food services as part of the food wasted globally this time so it's quite significant and then we can say that the contract catering sector for example just alone serves 67 million customers every day in europe and another example one company alone can serve billions of meals every year worldwide so this means that if we are able to onboard this sector and work very effectively with this factor this will help to achieve the digital technology but we have challenges ahead and so these challenges basically are about yeah what progress have we made or has made the industry to date and to answer this question with good let's say accurate level level of accuracy we we acknowledge today that we have some challenges to overcome because we rely mostly on estimates versus direct measurement on site so there is a data gap that the sector and the industry need to address we also acknowledge that measurement on site require resources to be implemented well and to generate reliable data and then if we want to report accurately where we stand now we also need to work on standardization of food waste measurement and reporting because the sector is so diverse that it makes this data aggregation and this reporting at a high scale quite complicated so I'm switching to the first part which we are going to start on what does it take to measure food waste on site so on site it can be a corporate restaurant it can be a hotel for example and and we'll see what does it take and and after starting from from from this we'll see if we are able to use the data from the local level to be able to monitor the performance at let's say global a sectorial level national or international so at local level so when you are on site what you want to start with is as Brian just explained definition that you can base your inventory on to know exactly what is it that you are going to measure on this official definition by different actors the EU Commission for example or as Brian mentioned the food loss and waste accounting standard they are quite aligned on this and and food is considered as being food and the associated enable paths removed from the human food supply chain and it includes different destination so this is the basis on what you want to measure and then we usually use this food loss and waste accounting and reporting standard that reveal to be very useful to know exactly on one side so what is the period you want to do your inventory for and some go for several days or several weeks or several months and other on continuous basis for direct measurement I also mentioned that the methodology is really on when you are on the site of like a corporate restaurant or on a tail you want to use in priority direct measurement method the material type also is very often food and inedible parts because it's very hard to segregate the inedible parts in this operational context the destinations also as they've been mentioned before of course we exclude the sewer because taking into account the operational context it's hard to ask a chef to measure precisely what is going through the sewer and then the food category I precise also on the different boundaries that we usually exclude the beverages and we try as much as we can to include both the food waste generated at kitchen levels or during preparation and production and the let's say the consumer food waste so that is generated at consumption in the restaurant I'm going to to to complete once you know exactly the these different let's say the definition and then the scope for which you want to measure food waste on your site you have complementary information that are required so what unity of measurement you're going to use and here we would always be in favor of volume adjusted metrics that enable size to monitor not only an absolute figure on food waste in kilograms or in tons but depending on on what data is available to be able to to measure with let's say relative performance it can be the food waste on the total food end of it can be the food waste cost on the total food cost or the food waste on the total number of meals or consumers depending on what the data is available and then another important information is the data granularity that you want to have after your inventory and diagnostic diagnosis so here it will depend on on exactly what is the level of of detail and information that you need if you want to be able to identify action to reduce food waste then about the measurement methodology as I said we will always go for direct measurement on site if you want to be able to use this information to identify the priority action to effectively reduce food waste so you also need in this measurement methodology to set up a measurement process so to make sure that everybody knows at what time they need to do what to make sure that the food that is going to bags or beans is ultimately and eventually weighing before being being discarded you need to identify who is responsible for what on the site of course and make sure that the resources your staff is going to need extra staff or equipment or specific support for your staff especially for for be able to train the staff correctly to make sure they are embodied they understand and they have the means to to act is important ultimately you go you try to have this mindset evolution of going beyond just measurement set so it's it's not but just measuring but it's about trying to understand the causes of food waste and to be able to let's say activate some levers in order to reduce food waste and be in a constant monitoring of the performance so to really try to use operational targets and discuss the figures to update these targets over time to achieve the maximum and lasting food waste reduction on your site there are some challenges that comes with the food waste measurement on one site of contract mass catering or hotel industry very often you have some low paid jobs and staff is not well incentivized to do more than usually and it has been even more an issue during the COVID crisis that has put even more pressure on on staff with limited budget available there is also a high turnover and lack of specific training usually in the sites of this sector and and the people on site are left with not comprehensive understanding of purposes and and what they can get out of this quite heavy work of measuring and monitoring their food waste performance and you will also need to have this mindset evolution from food waste reduction as just taking a box of compliance instead of really considering it is a way for you to improve the quality of the meal to to go on more sustainable food on top of the business case that has been mentioned by Brian or the obvious advantages in terms of ecology or in terms of ethics when we think to the people who need food so the way food waste is articulated with the improvement of the quality of the meal it's actually key and also one thing that is really important is to understand that the data that we want from sites in order to see if we are on track of SDG 12.3 target will come from ultimately a change in habits and behavioral change in the way the staff on site is able to embed food waste measurement in their daily practices and so this is very important to keep in mind that at the end the important is that the staff is embodied in their habit culture is is well aware of the importance of food waste and the benefit associated with the food waste monitoring for them so after seeing what are the let's say the the key challenges and key things for a site to be able to measure food waste what is also important it's to know how we can leverage this data coming from site in order to be able to report globally at national level or international level whether or not we are on track to achieve SDG 12.3 so there are some challenges that are associated with the sector it is a very diverse sector with for example two million enterprises with about 200 000 hotels and one million restaurants just in Europe so it makes many many different operational contexts in terms of a hotel range a segment of mass catering sector if you are in a school in a hospital or in a corporate restaurant things are going to change and it is going to impact the way you measure your food waste and and at the end it is going to impact the kind of data you are able to get so what are the difficulties that involve with trying to leverage data at global level to monitor the the SDG 12.3 if you are at national or international level first of all you can get multiple units of measurement depending on data available on site and that will provide you from being able to aggregate the data the same thing will apply if you have different scope of measurement so the different destination that you are included whether or not you are measuring edible and non-edible food if you measure exclusively production and preparation food waste or if you measure also the consumer food waste so this kind of question will generate differences in the data and will provide you from reaching the right aggregate data that enable you to monitor progress and compare and see over time the evolution of one thing that is constant a constant scope yes so this is just detailed but I'm going to go quick on this just to understand why we have different data it's some site for example will choose not to integrate the inedible part they will be able to segregate and so they would like to focus on preventing food waste more specifically edible food waste others will say they don't have time to segregate and so they will include everything some sites will consider that animal feed and bio material and processing destination should be included in their inventory because at the end they will say that it's food that is not going to feed any human so they will consider it is food waste as I said the difference between the life cycle stages also and so yeah these are more in detail reason why at the end together with this important question of unity of measurement you will have very diverse data that you will face trouble to aggregate so there are also some let's say characteristic of sdg-12.3 target that make the measurement and reporting exercise for the sector a little bit complicated for example the sdg-12.3 target fits a baseline of 2015 and and and trying to halve food loss and waste compared to this baseline before 2030 but most sites have no baseline at this for this year of reference and very often they have used different methodology over time so the methodology to measure food waste in 2015 is likely to have evolved in one same site in 2020 or 2021 so it's a first thing where it's kind of complicated for them to to report against sdg-12.3 another point that is also complex to deal with is the fact that sdg-12.3 target is structured to apply a same reduction level at all sites and sometimes it reveals to not to be well adapted so for that set best-in-class performance by segment and by depending on the characteristic of your site could also help to set operational target at national or global level and then one thing that is also really important is it's to be able to to to acknowledge the fact that once you have measured food waste reduction you still need to be working on food waste if you don't want the performance to and the food waste not to be on the increase again so it's not but just okay saying we have measured food waste at one point we have measured food waste after and we can prove food waste reduction is it's always something that you need to to do and so it's important to bear that in mind so now I try to to to talk about some let's say ideas and thoughts for conclusion that are around how to improve the data quality to make sure that when we aggregate data we are able to confidently assess whether we are on track or not on sdg-12.3 for the sector so one key things we think is that we need to have this collaborative work with actors of the hnfs sub-sectors to facilitate the data aggregates so this work can be around how to fix targets to expand the direct measurement on the representative sample of site because it's yeah it's a priority to be able to have consistent data and and representativeness is a key so how you can build representative sample of sites to implement your measurement in first places another point for collaboration is to try to normalize the unity of measurement at sub-sector level taking into account the different characteristics of the site and try to get here recommendation depending on which type of site you are so later on you can aggregate data from a similar site same with the different level of food waste reduction you can expect this will depend on the characteristics of your site so if there are benchmark or recommendation to set best-in-class performance this will also help of course working on edible and non-edible ratio will always help to prioritize the let's say most needed action to reduce first the edible food waste one last point is about providing reporting templates and and and the different processes to facilitate data consolidation so this data consolidation is key if you want to report in sdg12.3 first at corporate level when you are that you have activities in in in many different segments in many different countries as a big company the process to be able to make sure that this data available at site level is well processed and aggregated at a corporate level it's it's a good piece of work that you have to work and facilitate and then it's exactly the same thing at national and global levels when you want to report your food waste as a country or international for what try to do international institution you want to be able to build this process that will allow you to aggregate the data and and and be able to assess progress over time on a stabilized scope so today these initiatives and these actions are already taken at sectorial level we see sectoral initiatives and in the tourism industry in the hotel industry what we are trying to do within the international food waste coalition for example just a few example there are some national reporting frameworks and also frameworks that at national level try to adapt to the different sectors and sub sectors and we have seen a real progress in the last few years on international reporting thanks to the work done on food waste index by UNEP thanks to the work that has been done by the EU commission on the EU methodology and how member states can report their food waste working with their let's say actors and more specifically with the private sector at national level and the work done by champions 12.3 to try to give a sense of what is being done and if we are far or on track on SDG 12.3 target so yeah as a conclusion what we stand now is something that is we are improving we are improving quite fast but still we need to go even faster if we want to know more precisely if we are on track and the support around collaboration for the sector to be able to deliver is getting organized and so it's a good thing so yeah finally let's not waste food because after all it's a it's a huge amount of value a universal experience so happy to answer any question and thanks again for the exchanges during this webinar. Thank you very much Thomas for your presentation indeed for questions please refer to the question and answer box you have already a question addressed to you you can answer directly by typing the answer or you can choose if you want to have the floor and ask why. Now we have I'm going to ask our colleague Linda to launch the poll but before that I'm going to invite Robert that wanted to highlight a key point that became relevant in this exchange so I give the floor now to Robert for a couple of minutes and afterwards we are going to have a poll and a small break Robert the floor is yours now right in the meantime. Okay I was asking if you all can hear me well without muting my you can hear me well now I hope. Yes I just want to say that we have been listening in this afternoon to a few and this morning to a number of organizations of higher reputation like the FEO the UNEP European Union and the World Resources Institute and you will have noticed that there is quite a difference in the definitions of food loss and waste for instance whether food products at the moment of harvest is already food or whether food that goes to animal feed is food waste or not or whether the inedible parts of food products are considered as food and as food waste if they are discarded etc etc. I would just like to advise to everybody listening to this don't let these differences distract you because in most cases it is just a name assigned to a food a food product to food loss of food waste organic waste agricultural waste non-food edible parts inedible parts etc it's just a name in your your work that you're going to do to address food loss and waste and to measure it just make sure that you know what you measure so I would say choose what you're going to measure give it the name then you measure it and you record it and as long as you have well recorded what you measured it doesn't matter so much anymore whether you call it food waste or organic waste or no waste at all the important thing is that you know what it is and you know whether you want to do something about it and want to reduce it for instance we will all agree that inedible parts of food products which are being thrown away that we cannot reduce that because they are inedible in the first place so they are not going to be eaten by people anyway and the only thing that you can do is to discard them in the most sensible way for instance in a way that you still add value as compost or for industrial uses etc so again don't be don't enter into any discussions on definitions don't let it distract you just make sure what you need to know and what you need to do that is the only message I would like to give thanks all right thank you very much Robert for for this clarification and the reflection indeed there is something that we should all consider we have our let's say background information now and with our different roles that we may have either at local national business or civil society level we can have a role to play so it is it is a matter to to make sure that we are proactive in towards better data and better availability of data as well as towards prevention and reduction of concrete actions now I wanted to briefly summarize the points from Thomas's presentation what I want to highlight to you before opening the floor now Thomas allowed us to see closer to business level point of view of how action can determine how action on measurement can determine action on prevention I think the key point that he highlighted and it was not as highlighted as for the presentations for the previous speakers is the potential of what does it mean when you have better data for edible and inedible parts and this is something that we should indeed reflect on more because when we talk about food waste prevention it becomes more and more relevant when we talk about reduction on what actually we want to reduce and for what purposes as also Robert mentioned in edible parts may be an art resource also from our circular economy point of view however when we talk about prevention of edible parts of food that may raise also quite significant concerns about food safety and quality if then prevention concerns utilization of these resources as food so that is something to thank to Thomas because he also made this point clear in the case of restaurants and catering so that sector they are in position to work directly with businesses to address this type of considerations when they measure and then when they decide what to do about it now we have a poll that I would like to open Linda if you can confirm now that we have the information provided by this previous speakers we can have this second poll now the the question is which tool or measure are the most needed at the moment to start or continue working on the issue of loss in your country so please provide your preference from the list provided here and this list is reflected in the contents that were presented to you so we have a couple of minutes for for you I invite everybody to participate and the second question is what do you think who do you think should start or continue addressing food waste in your country and this you have a single choice all right so I provided my answers I hope you have also done the same now we have a five minutes break so please do come back and we are going to conclude our webinar with the last two presentations that are going to provide you on one side additional information for behavior change consumer oriented analysis for food waste prevention reduction and on the other side on how we can overall consider the topic of fullest and much measurement for decisions whether at policy or investment level so we have a five minutes break and then we conclude the event all right so Linda if we can start recording again we are going to proceed with second poll all right so the poll results are out for the first the poll results are out for the first question of the second poll which tool or measure are the most needed to address the issue in your country it's an interesting distribution with the highest for households and then the full loss index followed by the different methodologies for hospitality so this this is quite quite interesting for us to consider and then for the last question who do you think should start then the the answer is is more for more clear let's say the percentage shows a 60 for policymakers so this is thank you very much to all that participated for for thereby we are going to consider closely the poll results in our work in the region now as i mentioned before we are going to have the last two presentations my presentation is going to focus on linkages between measurement reporting and analysis for investments and governance and then our colleague katerina is going to focus specifically for consumers now for my presentation we are familiar with this slide showing that we are working on full losses and food waste in the context of the sdg 12.3 and as the event shows today we are in the process of not only having better data but actually engaging with different sectors and different stakeholders for different measures that are needed to have better data on full loss and waste and improvements are already there as presented by the previous speakers now perhaps it was in the messages that the other speakers introduced but not directly mentioned we are for sdg 12.3 connected with other different sdgs some of the connections that are quite obvious relate to life below water so manage what resources are available from let's say the the the ecosystems the marine ecosystems then we have also direct connections with the improvement of air and quality and waste management in cities and climate action now these are only three examples that i mentioned several here are put for your put forward for your consideration we have chosen to to present your disconnections because when we talk about full loss and waste measurement we are referring to food as such however you may start working on food waste prevention food loss prevention from different sectors as well such as waste management organic waste management climate action life below water everything that concerns ecosystems life on land partnerships for instance now concerning what the topic that this webinar had full loss and waste data collection and analysis we have identified four action groups that three action groups sorry three action groups that bring us to an overall outcome for impact now the first action is to have evidence-based awareness raising without evidence-based awareness raising we cannot discuss the topic and we cannot engage with decision makers that can make a difference for for the work on full loss and waste now the results once we have an evidence-based awareness raising done is that food loss and waste are prioritized and then the data on level causes and types are beginning to be collected now this allows us just in the beginning as i said to identify the critical gaps and needs either financial or capacity development that have not been considered to that point now from this the other action is to go on measurement direct measurement and monitoring as well as reporting this concerns policy level decisions that engage into facilitating this type of considerations for the private sector as well as the private sector that actually begins implementation and collaboration with local authorities that may or may not have some data as previously mentioned for bio waste or overall what does it mean waste management for for their jurisdictions now the results once this action is is implemented is that local and national authorities as well as national statistical institutions can evaluate the required financial and human capacity needs to improve data because up until the point when we have an understanding of what data gaps are and what needs are required we cannot also adequately evaluate what are the required financial and human capacity needs technical needs to actually improve on that now after this the following step is once the data is being collected and mapped we work on quality availability of improvements of quality and available data now the result of this is that once data is improved and available the public private and civil society actors are effectively in the position to decide what investments should be considered with what returns should be considered as we have seen in the examples from thomas for the horeca sector as well as from the philosophy waste protocol for the retail sector so once data are improved and available public private and civil society actors are enabled to actually have their behavior changed now decisions around investments take time so overall after investments and decisions for professional introduction are taken the outcome of this is a food system behavior change that involves all stakeholders including consumers now the overall impact of this outcome is that we can scale up solutions we do not talk anymore about at this level we do not talk anymore about food supply chain level solutions but we talk about sector level solutions local level solutions national level solutions to actually have prevention and reduction that involves all food systems stakeholders including consumers now why we have chosen to highlight to you all this information is that when we talk about edible inedible percentages of data on fullest and waste these considerations data on fullest and waste are linked with several other sectors that work on data such as food based dietary guidelines food composition tables several sdgs as we have linked here local to national food security or insecurity data and food availability and accessibility overall so when we talk about food loss and waste prevention and reduction we do have already direct connection with all the other work that is ongoing so I do encourage you to consider how to improve on data on fullest and waste also from different points of view such as food composition or dietary guidelines or food insecurity data now data analysis investments and governments what can food countries consider countries so national level authorities may consider how to launch collection and implementation of collection strategy data collection strategies they can lead as well platforms that can integrate food loss and waste this topic into current working groups on for instance circular economy now the capacity that is required to work in this area is awareness raising integrated into all the other work streams for instance climate change nutrition food literacy for consumers capacity should also be considered to develop for food supply chain analysis and one tool that can be utilized for this is the FAO case study methodology for full loss assessment as well as when we talk about higher level data we can also encourage you to consider developing capacity on the sdg2f.3 guidelines for data collection that then can deliver directly data for the food loss index at local level state and non-state actors can decide on what food supply chain analysis they should do based on priorities at local level for production or for trade the retail food services and households can do quantification and then apply the data from this quantification exercises to raise awareness on solutions at local level multi actor platforms can have dialogues on solutions because solutions are already available however they may not actually be communicated in an effective way now at the last point at local level the networks on recovery and distribution for direct human consumption should be considered and guidelines both from FAO Central Asia and Europe Office as well as from the European Commission are available to actually have an a better understanding on what can be done for recovery and distribution whom should be involved in this such as private sector actor and civil society and how the public sector can enable change for this type of actions with consideration with adequate consideration for information for consumers and for food safety and quality now overall communication is vital for this topic because solutions need to be recognized and actors need to be informed about the solutions investment opportunities need to be clearly understood and returns on investments as well now this is something that was also presented in the other for the colleagues that spoke previously we have approaches that can either go from waste towards food so from what should be prevented to get to landfill or biomaterials or compost or we can actually go towards waste from the food side both approaches are should be considered in Europe and Central Asia because there are several contexts in the countries in the region where either waste prevention or food and nutrition security are prioritized so what this slide presents you is the need to position yourself on either side and then decide what actions are most efficient for you of course linkages with nutrition and climate change are are already there in the region so this can be a quite an interesting starting point for me we know that interventions include awareness as we said policy formulation and innovative financing mechanisms for the food loss side improving monitoring and reporting also enables us to consider on how policy and strategy formulation can be tracked for success for the food waste side a circular and sustainable socioeconomic environmental model is of course based on waste reduction and buy and co-products utilization safe food and quality food conducive food environments that allow healthy diets and communication on waste prevention for consumers directly nudging such as hospitality environment that can adapt to change communication on costs that may refer not only to money but also environmental costs may be efficient for for food waste as well as working for nutritional guidelines that are provided for schools universities and other public sector contains improving and improvements of purchasing and also actually procurement criteria that is used now a very important issue to highlight here is that we need when we talk about utilization of food and food derived resources we need to be able to have boundaries system boundaries that are well set and monitored when we talk for instance about former food stuffs that could be utilized as feedstock or other biobased products we need to make sure that when we facilitate this type of change we reduce the risk of food that is still safe and nutritious for human consumption that goes into this other type of utilization and it is not prioritized for food intake by humans so a careful attention about this is required when when solutions are considered now we have institutional context governance as well as socioeconomic drivers I will not go into much detail on the current drivers and causes because of course they are quite well known in the literature that go from technological gaps not being able to have databases that provide the useful information for food losses or interventions that focus only on technologies rather than including for instance gender consideration and other social considerations when we talk about full losses and now potential future drivers of course may continue the current causes inadequate access to credit lack of capacity development for food system actors and gaps in food literacy when we talk about food waste for consumers however one of the main future drivers of both full losses and food waste is not improving data on losses or waste so this is something to carefully consider because we are not only talking about having better understanding on what to do now for the current level but also in the future when we are going to have a larger population at global level and without having a better understanding on full loss and food waste data we are going to continue on confronting us being confronted with this problem with still a gap in understanding the reduction factor of go beyond the improvement of quality and availability of data this is at the base potential reduction factors go from an adequate credit access from from for those who work let's say for the production for small food producers for instance in the in the region infrastructure and logistic improvements separate collection of food waste when we talk about food waste in urban areas in the region food education programs that should include and should integrate all age groups not only those in schools but also adults young adults and also elderly people and awareness raising that should be followed at medium to long term so it should not awareness raising should not be considered for this topic as something that is only let's say done at times it should be integrated into broader education on food for the population now I have some because this event referred to many methods I have summarized for your consideration here many of the some some of the methods that were mentioned today in the presentations I am not going into the detail I'm just going to mention it mentioned some of the information to you and then you can consult it after the event direct waiting accounting composition analysis archive that can be consulted diaries on food waste that may not provide the quality data that we may need if applied to households and in only that interviews mass balance statistical models proxy data that can be generated so these are some of the some of the methods that can be considered based on your role and responsibilities as well as your research capacity and interests you may apply either a mix of these or you may focus on on one of these now the key point that I would like to conclude with is that we have the food loss and waste database and as it was stated since this morning you as though let's say as as the people working in this area can directly contribute to to this database so I encourage you to consult it and based on your interests and your data you can directly contribute to to having it improved now I'm going to continue the event by giving the floor to our colleague Katia are you ready yes can I screen share please yes I'm stopping do you see my screen do you see my screen perfect okay so thank you Camelia and thanks everyone for a great panel indeed it was interesting to find out about measures and reports on food loss and waste today and those are essential activities to introduce policies and measures to reduce food loss and waste however behind each decision at every level we have us consumers and this is something Thomas also talked about today and actually this is also why we took polls today to a little bit value your evaluate your involvement so consumers at the heart of food systems as you as you know and it's important to understand not only where the food waste and loss occurs in the supply chain but also what other sociological drivers and behaviors behind those choices you know that most waste in developed countries and in our region is generated and at consumer level so let's look at consumer behavior challenges and opportunities to address and prevent food waste so I will um basically summarize the best um the best research I gathered on consumer behavior and what affects it and how we can actually challenge it and which measures and which instruments we can use to make it um to make consumers waste less oh sorry okay so consumer behavior is influenced by cultural socio-economic political and individual factors and they determine our diet and influence our parts of agri-food system food waste by consumers has escalated during the last years and recent studies show the relative importance of attitudes norms and perceived behavioral control as predictors of consumer food waste behavior so what is perceived behavioral control it is a measure that captures the degree to which people perceive that they have the ability means and their opportunity to perform a particular behavior uh however a particular behavior is driven by bias so uh let's see what are the consumer behavior biases which we all have first of all it's present bias we tend to look at our uh current benefit not in the long term also it's less aversion we don't want to think long term when we have immediate needs uh and we have uh to meet them right now also itself efficacy and identity it's really hard to make changes to the cultural context and uh to the traditional methods and ways of dealing with things group thing is another bias uh reconciling uh different knowledge of different groups is uh uh difficult so cognitive overload is the last one and i want to emphasize uh your attention on it because uh we deal as consumers with a lot of information and a lot of demand from policymakers retailers and also of course many opportunities but indeed we we are overloaded with information on how to be conscious how to be sustainable how to make the correct choice the right choice and people are overloaded and don't want to make decisions people tend to blame government actually and corporations for the um state we are in today and for ruining the planet and they think and perceive that those actors would actually deal with this problem so let's see the overview of consumer food waste behavior and emotions what actually drives food waste behavior habits and emotions are important and they determine our food waste behavior consumer expect um uh food to look as uh several particular ways they don't want it to be spoiled they want it to last long they want it to be fresh and of course it influences uh food waste occurrences people play uh tend to blame others for forcing them to waste food like oh i bought this uh package because it was a good marketing campaign or advertisement or it was some kind of good deal so people don't like to take their own responsibility for uh wasting behavior also not all of the people actually see food waste as an issue as a problem some consider it as a natural and inevitable cause of um society's evolution and some people also think that it's a bad manner to in the modern time to um not to waste food if you are for example not hungry anymore and you leave food on the plate that it's it's it's normal that you shouldn't over eat and of course emotion uh is a consequence of food waste we feel guilty many times uh despite of the fact that some people don't see it as a problem most uh people who were researched and who were observed they state that they feel guilty uh went throwing away food for different reasons so let's see for example a household but indeed it's very hard as i mentioned to challenge the traditional ways for example of dealing with things especially if you are having a traditional way of buying and feeding your family it in 1991 it was already stated that feeding the family is so heavily routinized and intertwined with a number of other precious precious that can conscious and rational deliberation rarely enters into it it's really hard to to challenge those behavior uh there seems a real issue of difference in what consumers think they consume of and products they actually consume for example when you go out uh and you are ahead of the family and you tend to buy healthy food for a for a family and you buy fresh veggies for example and fruit like broccoli or carrots or salad but then when you get home there is no time there is a lot of errands and you stick something in the microwave or order food and in such a way food is being wasted in your fridge although the intention was really good and you bought the food not to waste it but because you really cared about your family and wanted to feed it with good nutrient food also there is a difference in what consumers think they consume and products they actually consume like when measured people would not identify themselves as food wasteers but when reporting they actually say that of course they have food waste which is generated also very interesting insight from a rep study from this year actually that there are several groups of people who are actually are considered to be a higher food wasters or who contribute to a higher quantities of food waste so it's groups of people aged 1834 it's those who have families who have children in the families at home those who are following a particular diet and those who have a tendency to eat outside oops sorry back back okay what is actually the challenge the challenge is that we all think that food waste is bad but because it happens behind closed doors we don't have this social regulator we don't have neighbors or other colleagues see us wasting food and so even though we perceive it as a bad thing we think that wasting food is bad because no one sees us it's not like driving motor vehicle on gas or for example not recycling your house waste but it's something which you can hide and no one will care about it so this is a challenge also we have to somehow address so what are most popular reasons for food waste they are listed here of course special offers of course is not being aware of for the best before dates excessive quantities of food this is of cooked food this is something I've noticed in our webinars for the region that in our countries of Central Asia especially they have this tradition of cooking excessive amounts of food for especially holidays and celebrations and this generates a lot of food waste of course so you can see the list among other interesting reasons is actually sorry one second it's actually the mismatch between social engagements and shelf life of food because it goes with buying food and not eating it because then you go out and this corresponds to the age of 1834 people who tend to eat to generate more food waste because they are not regularly cooking at home and more often going out and this is why the food waste is being generated so what are actually solutions first of all we have to design an infrastructure for consumers as I told we are all as consumers overloaded with information and with the demand to do things the correct way it's very hard for us to know what is the correct way is that if the infrastructure is not in place there if we don't know the policies if the retailers or for example restaurants or other institutions who deal with providing food to us are not helping us understand the issue get information about the issue and also provide solutions and the framework to behave better to waste less food so we need to make a choice we need to make an infrastructure so consumers would have easy affordable and clear very understood choice to make so one of the approaches is to stop negative approach of hating or negatively speaking about people who waste food because it's not as successful in encouraging actors consumers to actually decrease in food waste behavior also we have to minimize the ask and design policies and solutions this is an approach to governments and to the private sector entities to actually design the infrastructure in a corresponding way and also introduce interventions to get the consumer to wait and think but not to have this impulsive buying so this is this deals with access to information transparent consistent and easy to engage with also we have to educate consumers and of course approach to their personal attitude actually personal relevance is the key to the modern consumer and this is something I want to talk about on this slide indeed supermarkets shape and shaped how we feel about food and what we buy how we cook it what products are available and in which form but today we have a new generation a generation of millennials and generation of z who are more conscious and they have a trend to be more demanding of the producers of the retailers to have a clear transparent information to be practiced what they preach to be actually sustainable and to have it across all of the practices including their own business operations and of course meeting this demand is one second next one meeting this this demand are not only retailers but the companies who actually already give consumer a solution and it could be a very range a very wide range of companies and organizations who actually provide the solutions or with best new options of how to deal with food waste in a convenient convenient way way so by buying or by using the app or by reading an article you already feel satisfied and feel that you are part of the solution you feel that without doing anything but having your convenience and comfort at first hand you made this world better because you reduced the food waste here are some of the best practices I also put our educational guide material the good safe food for children because I believe that educating children is very important and they are actually at the core of driving the further and the future consumer behavior so it's very good that we approach not only the big organizations and government but also work with the young new generation and cheers to Oksana for doing this hard and exciting work so what are challenges to food waste prevention at consumer level is that targeting just consumer behavior continues to individualize responsibility away from government and companies we have to make it work that the burden of food waste is doesn't placed on individuals but rather made made a common problem and consumers should be part of the solution not part of the problem reflecting back to the concept that negative connotations don't work also that challenges that new era of consumption is rising and we see more and more fast delivery services and you can get what you wanted every time of the day and this also increases the volume and the possibilities of food being wasted because now we have more and more opportunities for food to be spoiled also on the other hand we have a trend and a demand for fresh transparent local high quality food nutritious nutritious food and it's also a source of competitive advantage for companies next one so what are the approaches to change the behavior and actually to tackle some of these issues and to make consumers think and act in a more responsible way behavior change approaches that aim to change food waste habits maybe a useful avenue for intervention design so food retailers can play a crucial role in educating consumers to cut household food waste it could be done through for example articles in food magazines in supermarkets which give information about the issue and also provide recipes from leftovers for example actually in Russia we have such a retailer who gave away cards with the recipes from the leftovers or would put notes on different types of products of how it's easier to save and better to save this product for a longer shelf life also supermarkets can sponsor chefs to demonstrate what to do with leftover food people like the experience people like the show so it's actually a good opportunity for retailers to engage with their consumers and to make them part of the solution dinner events that feature food made from discarded food and scraps get significant social media attention and of course they make a buzz and it's a great wait for educating or raising awareness and engaging customers so also something some more some more points about the design and some more points about approaching consumer behavior it's putting prompts on packages in order to break the habit to buy and to forget food in your fridge it's making information about the products easy and to understand the labeling issue of course applying new technologies and innovations like for example price tags which are changing a different time of the day depending on the on the status of this product and its shelf life helping consumers build tailored strategy to cut food waste at home it's giving them an permission and tools and also offering smaller packs and reducing multi-buy promotions which are indeed one of the biggest causes of food waste which is generated also offering more in-store food products by weight without packaging so people could go and buy exactly the amount they need for today or for the upcoming days and constructing a productive range that explicitly offers different levels of ripeners for example ready to eat or ripen at home different kinds of labels for food which can give information for consumers that this food is about to expire or this food has only one or two days left it could be a discounted price it could be a good opportunity to for retailer to cut food loss and for consumers to get a discounted food the last one of the last points actually this one this this graph is the influence of one of the UK national retailers on consumers food waste behavior over the period of I believe over a year and it's the change of food waste behavior which was challenged by a communication campaign you can see the different lines which which basically show the different means of communication different messages of communicating about food waste and how to reduce it and over the period you see the change so the first timing the first dot was done two weeks prior to the campaign the second one was 10 weeks in and the third one I believe it was several months after and you see the decrease both in the quantity of food waste and the frequency of food waste so communication campaigns work indeed but you have to attract different means of messaging and different means of communicating not only in the store but also using social media using mobile applications posters etc so what are also the social influence mechanisms which could affect food waste it's the leaders of the community people are more likely to take act if information is provided by someone in the social network the stronger that ties in the network the more likely the information will affect behavior we tend to believe someone who we know and who we tend to look up to and this is one of the opportunities to speak about this issue also publicly committing to something is another social influence approach and the last one is modeling it's when you basically copy something which you saw someone else is doing because it's cool or because it's modern and trendy it's also one of the social influence approach possible to use to address food waste behavior finally my last slide we never work alone we have to be able to make choices we want to make easy and clear food waste can be seen as a medium through which to engage consumers generally in a more conscious and sustainable agenda and mindset but more work has to be done of course on the research of the behavior on the research of what drives consumers choices and the picture you see emphasizes that it all works together in complex in synergy the approaches which we heard today only work when they all are taken and the last poll we saw that the the majority of you voted for the policies to start with but actually we have to start at different levels at the consumer retail international organizations of course in your fridge so please be good safe food and thank you for your attention would be happy to answer your questions thank you very much for your presentation Katarina very much appreciate to have this focus and I do hope that we continue to work closely with the stakeholders in the region to develop this topic because indeed it can drive change a systemic change now from your presentation the key points that I would like to highlight is that the consumer is can be enabled and facilitated to be the driver of change there are several different actors that interact with the consumers so we should as you highlighted towards the end of your presentation consider that concurrent so parallel actions need to take place in order to actually have efficient actions around prevention of food waste with all the different categories of consumers that we may have either considering their cultural literacy level economic social backgrounds as well as the the food that they are accessing and the context that they are utilizing this food now for questions that have been received for your presentation we have been asked for your presentation which is going to be shared after the event and I'm seeing here for from Sergey all right about causes so more analytical work perhaps is also welcomed I would like to invite Robert perhaps for some concluding remarks we have reached the last presentation with Katerina we do not have additional questions and for for the speakers so I would like to invite Robert for the concluding remarks and then we can we can close our event I would like to indeed reconfirm that you are going to be receiving in the following days the presentations as well as the registration of the event and our contacts for any further inquiries that you may have now I give the floor to Robert for the concluding remarks thank you Camilla I am happy that this one day webinar went so well and they had this big variety of speakers to talk about a very important aspect of food as a waste reduction and they all have been discussing it from their own angle from their own background and from their with their own perspective in order to address the issue and this gives a very comprehensive information and it could be also at some level confusing for many of you and therefore I would really ask you as participants and attendants to this webinar not to hesitate and reach out to us whenever you like more information when you would like to use one of the tools that we presented whether this from FEO statistics on the food loss index or from on the ex-anticarbon tool or the tools from the World Resources Institute from UNEP from the European Union from the International Food Waste Coalition please reach out to us and we get your more details and we guide you and help you and assist you in using and implementing these tools and these methodologies to reduce food loss and food waste at the same time we also would like to be and be kept fully informed about what you are doing on food loss and waste measurement and food loss and waste reduction and therefore you can the most convenient is if you join the FEO community the safe food community of practice which information will also be shared with you if not already has been done so right after this webinar because in this community of practice we offer opportunity for everybody to come together and to share information share problems share solutions and to find this order in collaboration in order to address the problems and implement solutions so that is roughly the one of the the big benefits that could come as a follow-up on this webinar so then I am left with again thanking all the presenters and the participants and the organizers to to make this webinar very highly attended and very successful and I hope that we will get in touch with you on a regular basis in the near future wishing you all a very nice evening and goodbye bye bye thank you all goodbye thank you bye bye thank you