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Sep 22 , 2016Views : 25886
2016 APEC Workshop on Strengthening Public-Private Partnership to Reduce Food Waste at Retail and Consumer Levels
- General Information
- Agenda
- Summary Report
GENERAL INFORMATION
Date: September 22, 2016
Venue: Room Algarrobo-Huarango, Rio Verde Hotel, Piura, Peru
Host: Council of Agriculture, Chinese Taipei
Ministry of Agriculture and Irrigation, Peru
Ministry for Primary Industries, New Zealand
BACKGROUND
Food loss and waste has been flagged as a key challenge to global food security. Since 2013, Chinese Taipei has been implementing the APEC Multi-Year Project (MYP SCE 02 2013A) on “Strengthening Public-Private Partnership to Reduce Food Losses in the Supply Chain.” This is a cross-fora project submitted through the APEC Agricultural Technical Cooperation Working Group (ATCWG) and Policy Partnership on Food Security (PPFS). The preliminary assessments of the APEC region suggested that about 26% of total production of food was either lost or wasted in 2011, of which about 40% occurred in retail and consumption. The total amount of food waste could support 800 million people who are below the poverty line in Asia-Pacific region for 1.32 years.
AGENDA
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08:30-09:00 |
Registration |
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09:00-09:15 |
Welcome Remarks Ms. Carmen Azurin, Ministry of Foreign Affairs, Peru Mr. Juan Francisco Escobar, General Director of Budget and Planning, Ministry of Agriculture and Irrigation, Peru Dr. Feng Dongxin, ATCWG Lead Shepherd Ms. Dong-Chong Hsiou, Deputy Director General, Department of International Affairs, Council of Agriculture, Chinese Taipei |
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9:15-9:20 |
Group Photo |
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9:20-10:40 |
Session 1: Food Security and Policies for Innovative Solutions to Reduce Food Waste: Overview, Issues and Challenges 1. Public-Private Partnership and Social Innovations to Reduce Food Waste 2. Consumers’ Food Choices and the Opportunities to Create Partnerships and Incentivize Private Sectors in Reducing Food Waste in APEC Region 3. The Food Loss and Waste Accounting and Reporting Standard: What Gets Measured, Gets Managed Moderator: Dr. Ching-Cheng Chang |
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10:40-11:00 |
Coffee Break |
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11:00-12:20 |
Session 2: Governance in Food Waste Reduction: Issues, Challenges and Best Practices 1. Valuation of Food Loss in the United States 2. Best Practices Toward the Reduction of Food Waste: Kyoto City’s Approach, Actions, and New Plan 3. Determinants of Consumer Food Waste Behavior in Canada Moderator: Dr. Amelita R. SalvadorModerator: Dr. Amelita R. Salvador |
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12:20-14:00 |
Lunch |
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14:00-15:40 |
Session 3: Industry Panel: Innovative Technologies and Cooperation of Public and Private Sectors against Food Waste 1. Food Packaging Contributions In Reducing Food Waste 2. GLAD® Gladware - Love Food More, Waste it Less: Better Living campaign in New Zealand (NZ) 3. Reducing Food Waste and Food Bank in Peru 4. Better to Our Planer through Rigorous Waste Reduction and Recycling Moderator: Dr. Shih-Hsun Hsu |
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15:40-16:00 |
Coffee Break (Video presentation: Yihai Kerry's Paddy Recovery Economic Model in China) |
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16:00-17:20 |
Session 4: Food Waste Policy Design: Understanding the Cost and Benefit of Reducing Food Losses and Waste 1. Impact Assessment of Reducing Food Loss and Waste on Food Security in the APEC Region 2. Reducing Food Waste in the Retail and Processing Stage in the Philippines 3. Food Loss and Waste Reduction Toward a Food-Secured Future in APEC: Summary of Multi-Year Project and Policy Recommendations Moderator: Dr. Miranda Mirosa |
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17:20-17:30 |
Closing Remark Ms. Dong-Chong Hsiou, Deputy Director General, Department of International Affairs, Council of Agriculture, Chinese Taipei |
