COMCEC
Reducing Food Waste
In the 01CMember Countries
EXECUTIVE SUMMARY
The report aims te provide analysis and insights that can contribute te reducing household and
feed service sector food waste in the OIC Member Countries. It does this by setting the work
within a conceptual framework and understanding of feed waste within households and the
feed service sector globally. An overview of the current feed waste situation is reviewed in
terms of extent and causes, identification of measures and practices, and policy
recommendations for consideration.
The focus of the study is on feed waste in households and the feed service sector. her this study,
the term ‘food waste’ also encompasses ‘food loss’. heed less is defined as a “change in the
availability, edibility or quality of feed that makes [it] unfit for human consumption", and feed
waste, which is "a consciously destroyed or rejected potential source of feed, including inedible
parts that could be used for animal feed" (hAO, 2011; Parfitt et al., 2016].
The methodology used included a literature review, interviews with key informants, three field
visits (Cameroon, Saudi Arabia and Turkey] te inform in-depth case studies, and a further set of
surveys undertaken in Afghanistan, Benin, Senegal and Uzbekistan. The scope of the study
included all 57 OIC Member Countries.
A conceptual framework drawn from institutional research and literature is presented in
Chapter 1. It provides a review of the development of feed waste definitions, and hew feed waste
is categorized at home and in the food service sector as avoidable, potentially avoidable and
unavoidable waste. Within this context, an overview of global feed waste is set, and in many
instances, draws on work undertaken by the United Nation’s Food and Agriculture Organisation
(hAO). With feed waste gaining a mere prominent position globally, several key global and
regional initiatives are also highlighted.
Chapter 2 summarizes the major causes and consequences of feed waste in households and the
feed service sector, and provides global insights. hacters affecting household waste, such as size
and composition, income and culture are investigated further. Research suggests that there are
four main causes of feed waste at heme:
• Peer planning of purchases,
• Confusion about date labelling,
• Peer storage or stock management, and
• Peer feed preparation.
Within the feed service sector, it is recognized that with growing urbanization within OIC
Member Countries, this category of food waste is on the increase. It has been estimated in
Europe that approximately 12% of all feed waste is generated from this sector (WRAP, 2011].
The sector is comprised of private (e.g. restaurants and hotels] and public (e.g. hospitals and
schools] sectors. The most common causes for feed waste in the sector are meal preparation,
customer leftovers and management of surplus feed.
hood waste has a direct impact on the environment, social and economic dimensions of a
country. These issues are explored in Chapter 2. The disposal of feed waste at heme and in the
feed service sector directly impacts the entire feed supply chain - from farm te plate - in terms
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