FLW definitions
This section explores various definitions of Food Loss and Waste (FLW) and discusses how they differ from each other. It is important to understand these distinctions early on, as it highlights the necessity of establishing a clear definition when initiating FLW reduction measures.
Project definitions
When we talk about Food Loss and Waste (FLW), it is important to understand that there are different ways of defining FLW. In this section, we will take a closer look at some definitions to see how they vary.
The project definitions used for Food Loss & Waste
On this website, we use the definition of 'Food Loss and Waste' (FLW) used by the Food and Agriculture Organisation of the United Nations (FAO) (2019) [1]. FLW refers to the decrease in quantity or quality of the edible portion of raw, semi-processed or processed food intended for human consumption that is redirected to other non-food uses or productive use. Productive use includes animal feed, industrial use (e.g. biofuels, fibres for packaging material, creating bioplastics, making traditional materials such as leather or feathers (e.g. for pillows), and rendering fat, oil or grease into a raw material to make soaps, biodiesel or cosmetics), and other uses (e.g. use as fertiliser and ground cover). FLW also includes the decrease in the nutritional value, safety or other quality aspects from the time food is ready for harvest or slaughter to consumption. Food that has suffered a qualitative loss or waste but is still eaten by humans is not considered a quantitative loss or waste.
The difference between Food Loss and Food Waste is based on the stakeholder involved. 'Food Loss is the decrease in the quantity or quality of food resulting from decisions and actions by food suppliers from the production stage in the chain, excluding retail, food service providers and consumers. Food Waste is the decrease in the quantity or quality of food resulting from decisions and actions by retailers, food services and consumers.'
Standardised agreed-upon FLW definition
However, to date, there is no standardised and globally agreed-upon definition for FLW. For example, the European Union (EU) uses a different definition than the FAO. In projects, it is advisable to establish a common definition as a first step. This definition should ideally align with existing international definitions to ensure comparability of data collection. Table 1 shows more about the currently applied FLW definitions.
Differences in the international applied FLW definitions
The differences in FLW definitions can be summarised into five main topics:
- Scope on-farm losses,
- Destinations,
- Edible/inedible,
- Drinks and liquids and
- Quantitative and qualitative losses.
Those five topics are described and visualisedn below in more detail.
1. Scope on-farm losses
The starting point of the FLW definition differs per source. The FLW definition always start on-farm, but the starting activity differs. Some FLW definitions start when the produce is ready-to-harvest (pre-harvest/pre-slaughter), while other FLW definitions start at the moment of the harvest activity itself (harvest/slaughter) or after harvesting (on-farm post harvest/slaughter operations) (Figure 1). In the applied FLW definition in this project (FAO 2019), the FLW definition starts when the produce is ready-to-harvest (pre-harvest/pre-slaughter).
2. Destinations
Products produced for human consumption, but do not end up as food for consumers, need to go to another destination. Possible destinations are provided in Figure 2. Some FLW definitions include all these provided destinations as FLW, while other FLW definitions exclude animal feed and biomaterial/processing. The destination not harvested can only be included in the FLW definition if the preharvest and/or harvest losses are included in the FLW definition (see 1. Scope on-farm losses).
In the applied FLW definition for this project (FAO 2019) the destinations animal feed and biomaterial/processing are excluded from the FLW definition.
3. Edible/inedible
FLW definitions can include both edible and inedible parts of food, or only include the edible fraction of the food (Figure 3). What part of the food is edible or inedible is culturally decided and therefore subjective. Sometimes the terminology avoidable and unavoidable are used. Although there is a minor difference, we consider them here as equivalent to edible and inedible respectively.
The applied FLW definition for this project (FAO 2019) only includes the edible fraction
of food as part of FLW.
4. Drinks and liquids
The FLW definition include the term food. However the loss and waste of drinks and liquids is less clear. Some FLW definitions mention the loss and waste of water, food products diluted with water, other liquids, and dairy and dairy-based products specifically, while other FLW definitions do not include these products (Figure 4). The applied FLW definition in this project (FAO 2019) mentions specifically that FLW includes drinks and any substance used in the manufacture, preparation or treatment of food.
5. Quantitative and qualitative losses
Some FLW definitions include both quantitative and qualitative loss and waste along the food supply chain, while other FLW definitions do not consider loss in quality (nutritional losses, cosmetic losses, or loss in food safety) as FLW (Figure 5). Some FLW definitions even include the overconsumption beyond actual dietary requirements as a form of FLW. The applied FLW definition in this project (FAO 2019) includes both quantitative and qualitative losses as a form of FLW.
Terminology
Last but not least, one should be aware that 'food waste' is a very sensitive term and topic. Companies therefore frequently prefer using other terms. In the biobased domain, the terms 'side streams' or 'biomass' are used, covering all parts of the product that don't end up as human food.