why Food loss and waste added in FSSC 22000 new version as additional requirement 2.5.16

#fssc22000 #foodloss #foodwaste
why added food loss and waste in fssc 22000 scheme?
FOOD LOSS AND WASTE (ALL FOOD CHAIN CATEGORIES,
EXCLUDING I)
The United Nations General Assembly adopted a set of 17 Sustainable Development Goals (SDGs),
with SDG 12 looking to ensure sustainable consumption and production patterns. SDG 12.3 calls
for halving per capita global food waste at the retail and consumer levels and reducing food losses
along production and supply chains (including postharvest losses) by 2030.
The mission of FSSC is to provide trust and deliver impact to the consumer goods industry. Our
goal is to help organizations contribute to the global SDGs and create a better world. The addition
of food loss and waste as an additional requirement into the FSSC 22000 Scheme supports this
goal and aims to support organizations in their contributions to meeting the UN Sustainable
Development Goals (SDGs).
According to the Champions 12.3 2022 Progress Report1 on SDG 12.3, approximately 8% of all food
produced in the world is lost at farm level; 14% is lost between the farm gate and the retail sector,
e.g., manufacturers and producers; and 17% is wasted at the retail, food service, and household
levels of the food supply chain. This results in significant impacts on human livelihoods and well-
being, the global economy, and the environment. Over the past few years, events such as war and
the COVID-19 pandemic have exacerbated food loss and waste by continually disrupting the
human food supply chain. In addition, ISO has assembled a working group for the purposes of
“standardization of food loss and waste, providing a framework for food organizations throughout
the food chain, to work actively and effectively with measuring and reduction of food loss and
waste” (ISO 2021).
This progress report1 gives rise to further considerations on how food loss and waste affect us all:
• Food security: Nearly 1 in 10 people are undernourished (FAO 2018), whilst more than 2
billion tons of food each year never gets consumed (WWF-UK 2021).
• Economic costs: Food loss and waste result in more than US$1 trillion in economic losses
globally per year (Scialabba 2015; WWF-UK 2021).
• The environment: The production of food that is ultimately lost or wasted requires a land
area greater than that of China (FAO 2013). Food loss and waste generate about 8–10% of
global greenhouse gas emissions annually (IPCC 2020). To put this in perspective, if food
loss and waste were a country, it would be the third-largest greenhouse gas emitter on the
planet—surpassed only by China and the United States. In fact, reducing food loss and
waste by half would avoid 1.5 gigatons of carbon dioxide equivalent emissions per year by
2050, an amount greater than the current energy-related and industry-related emissions
of Japan (Searchinger et al. 2019).
Reducing food loss and waste, therefore, can save money for farmers, companies, and
households; feed more people by wasting less; and reduce the burden on water, land, and the
climate