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Global Dialogue Series: Eliminating Food Loss and Waste (FLW)

One-third of all food produced for human consumption is lost or wasted, and it costs around $940 billion dollars each year to the global economy. Food Loss and Waste happens through the entire value chain, but it is greater nearer “the fork” in the developed regions and nearer “the farm” in developing regions. Moreover, FLW contributes around 8% of the global GHG emission which in the context of scale, would be the third largest contributor of GHG behind China and USA. 

I recently participated in the Global Dialogue Series on Food Loss and Waste hosted by the UN Global Compact. The series are online discussions, informing the development of short briefs designed to support business engagement in support of food security, nutrition, and sustainable agriculture in the context of the 2030 Agenda and the Sustainable Development Goal 12.3 –Reduce per capita global Food Waste and Loss by 50% by 2030.  

The invited panel for the series on FLW were stakeholders from the UN Global Compact, the Food and Agriculture Agency (FAO), and the World Resource Institute (WRI). The private sector was engaged as well with participation from Tesco, Campbell, and Danone who are leading the charge on FLW through concrete strategies and actions. 

Addressing this major issue calls for more sustainable productions and consumption model. Business has a critical role to play in this regards. By being transparent, setting targets, measuring waste, prioritizing and implementing corrective actions, increasing education & awareness, and forming partnerships, businesses can have a tremendous positive impact on the elimination of Food Loss and Waste. 

 

 

Sid Mehta

Sid Mehta is joining the Emerging team in the capacity of Food Service & Retail leader. He brings with him vast experience in delivering strategies and tactical solutions on improving food security, reducing food loss & waste, and creating sustainable food systems.
Prior to joining Emerging, his work included developing, managing and executing strategies within hospitality and retail food service industry. He has successfully run multi-million-dollar food service operations in several sectors including energy resources, hospitals, schools and higher education, airports, and retail. In 2007, Sid joined Compass Group Canada, part of the largest global food services organization. His comprehensive experience earned Sid a reputation for enhancing consumer value propositions, engaging stakeholders in the strategic process, forging internal and external relationships, and establishing himself as a highly respected, award winning senior executive.
Sid’s passion and commitment to excellence began as a young entrepreneur in Nashik, India. There he conceptualized, implemented, and managed a unique restaurant named 12 to 12 which quickly become one of the top three restaurants in the city.
He has a Bachelor Degree in Electronics and Telecommunications, a Diploma in Industrial Electronics, and holds certifications in Six Sigma Green Belt, Culinary Skills, Financial Planning & Analysis and has completed the Queen’s University Executive Leadership program. Sid is proficient in four languages including English, Hindi, Marathi, and Gujarati.

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