Reducing Food Waste
In the OIC Member Countries
COMCEC
with packaging manufacturers to develop solutions to extend food shelf-life at home, or
exploring innovations with food distributors to improve their cool storage to ensure products
reach the consumer in a state which improves longevity of the product.
Within the wider context of food, and its role in society, food waste within a food system needs
to be considered (this is a more circular and wider encompassing concept than the linear model
of a food supply chain). For example, it encompasses issues such as the environmental and social
impacts associated with the production, processing, delivery, retail, consumption and disposal
of food; as well as the nutritional value of food - some term this ‘sustainable diets’. Garnett
(2014) argues that our diets need to change as “what, and how much we eat directly affects what,
and how much is produced. We therefore need to consume more ‘sustainable diets’- diets that
have lower environmental impacts, and are healthier” (Garnett, 2014, p4). Qatar has produced
globally ground-breaking legislation to encompass sustainable diets in its nutritional guidelines
for the country (Seed, 2014). It is highly recommended that COMCEC review these guidelines for
suitability and adaptability by its members, and to encourage wider implementation of similar
initiatives member countries.
Moving on from the concept of ‘sustainable diets’, discussions on ‘sustainable food systems’ is
coming to the fore as a preferred concept for deliberation and implementation. It is used by
organisations such as the FAO and UNEP as an umbrella under which activities to promote
sustainability along the food value chain are considered in unison (UNEP, 2015). Sustainable
food systems should encompass some of the following characteristics:
• It is secure, healthy and safe, and environmentally beneficial or neutral and therefore
reliable and resilient to change (including climate change, rising energy prices, etc)
and accessible and affordable to all members of society.
• Is an economic generator for farmers, whole communities and regions.
• Balances food imports with local capacity, and supports urban and rural food
production.
• Addresses price and subsidy distortions, ensuring a fair-trading market including
fair wages and fair access to food.
• Adopts regionally-appropriate agricultural practices and crop choices.
• Contributes to both community and ecological health, for example builds soil quality
and farmland through the recycling of organic waste.
• Incorporates nutritional guidance and population well-being.
• Has a strong educational focus to create awareness of food and agricultural issues.
(Capone et al., 2016; CRC Research, n.d.; FAO, 2015; Garnett, 2014).
It is recommended that COMCEC build on this research and consolidate a review of activities
being undertaken in member countries to ascertain the level of engagement and implementation
against these sustainable food system criteria in order to identify areas of commonality, the
main actors and stakeholders, and activity gaps. From this, examples of good practice can be
shared among member countries to develop and implement more holistic sustainable food
systems, rather than focusing on individual elements. Other global initiatives, such as those
adopted by Australia, the UK and the Netherlands have set the precedent for aligning diets and
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