The crucial importance of constant temperature monitoring of food in transit was stressed by AFCCC Chairman Mark Mitchell at the June 2018 APEC High Level Policy Dialogue on Food Waste, held in Taipei.
APEC is the Asia-Pacific Economic Cooperation, a forum for the 21 Pacific Rim economies that promote free trade throughout the region.
The AFCCC presentation explained the simple steps industry can take to reduce food loss and wastage in the supply chain by implementing product temperature monitoring and control right across the cold chain. As Mark Mitchell said,’ When food is stored and transported at its correct temperature, losses are reduced and shelf life is honoured.’
His presentation resonated strongly with delegates who are eager to identify steps that can be taken to reduce food loss and waste.
Member economies strongly support APEC’s goal to reduce food waste by 10 per cent compared with the 2011-2012 levels by 2020. They agree this is achievable, but it would require prompt and practically-focused action. The AFCCC provided some eagerly accepted guidance about some of the sensible steps that can be taken immediately.
APEC has undertaken ground breaking research in support of this goal including:
· Food Loss and Waste Quantification Handbook for APEC Economies (which helps member economies define and identify food loss and waste, as well as developing a general approach for quantifying, reporting and monitoring food loss and waste).
· The APEC Survey Report on No-regret Solutions for Food Loss and Waste Reduction (which identifies what member economies are doing to reduce food waste and what ideas can be usefully transferred across the region).
These initiatives are well targeted to help member economies practically address food waste promptly. They also foster an understanding of the size of the problem, and provide practical measures that can quickly save money and food.
Each of these documents also identifies that the transportation of food is in critical need of attention, but where practical, steps can quickly and cost-effectively reduce food waste.
Mark Mitchell’s advice was, ‘The main game is that temperature control must be proven. This transformation in workplace practice will result in behaviour changes, increased responsibility by transport providers and a greater recognition of the value of food and the need to deliver it safely.’
Member economies have already adopted an impressive range of ideas to reduce food waste, including campaigns targeting the general public that have influenced consumer behaviour across much of the Asia-Pacific region.
In future action, APEC will consider establishing a Food Loss and Waste Centre that would provide member economies with practical solutions to reduce food waste, that can be delivered in partnership between governments and industry.
The AFCCC stands ready to work with APEC on this valuable initiative.
CLICK ON THE IMAGE BELOW TO SEE THE AFCCC PRESENTATION AT APEC
CLICK THIS LINK TO READ MORE OF THE DETAIL OF MARK MITCHELL'S PRESENTATION
AFCCC Executive Director Dr Greg Picker (left) provided presentation support to Chairman Mark Mitchell