ADD2617 Food Waste Reduction Road Map research report

1.1 An estimated 32 per cent of all food produced in the world is lost or wasted from farm to fork. This huge level of inefficiency has economic, social and environmental impacts. Globally, it means that more than 1bn tonnes of food are lost or wasted each year, while one in nine people are undernourished. In addition, food loss and waste are responsible for an estimated 8 per cent of annual greenhouse gas emissions. If it were a country, food loss and waste would be the third largest emitter after China and the United States.

1.2 Approximately 6,347,000 tonnes of food are produced to supply London’s food system each year.[2] This comes from two key sources: imports from outside the city; and production and cultivation within the boundaries of London. Currently 99 per cent of London’s food is imported, with local production and farming accounting for less than 1 per cent of the capital’s food supply.[3]

1.3 In total, 1,456,000 tonnes of food are lost or wasted in London each year, with 64 per cent (931,000 tonnes) coming from households. The majority of London’s food loss and waste is incinerated (57 per cent), while approximately 24 per cent is more productively managed through anaerobic digestion and composting. Approximately 8 per cent of food waste goes to landfill, which contributes to the greenhouse gas emissions associated with food loss and waste.[4]

1.4 Around 300,000[5] tonnes of food waste are generated from London’s hospitality sector. Waste and Resources Action Programme (WRAP) estimates that the equivalent of one in six meals served is thrown away, 75 per cent of which is avoidable and could have been eaten.[6]

1.5 The food we throw away costs the average family £470 per year.[7] This is at the same time as high levels of food insecurity in the UK, when 13m people are considered to be at risk of poverty. According to Sustain’s report, ‘Beyond the Food Bank 2019’, almost 2m Londoners (of whom an estimated 400,000 are under the age of 16) struggle to afford or access a sufficient diet. The largest provider of food banks, the Trussell Trust, gave out food parcels to more than 165,000 people in London in 2018-19, up from 30,000 in 2017-18.[8] There are many other emergency food providers in London, so the total extent of Londoners’ need is far greater than that.

1.6 The cost to London boroughs of reprocessing/disposing of food waste is estimated at around £50m per annum. It costs consumers £1.4bn per year to purchase the food and drink thrown away in London. Food waste is costly to the environment. The food waste that London threw away in 2020 generated the equivalent of 2m tonnes of CO2e, much of which could have been avoided.[9]

1.7 WRAP estimates that waste disposal costs the hospitality and food-service sector £10,000 per outlet.[10] Using GLA data, we estimate the total cost to the food service sector in London to be £278m (£276m for small and medium-sized enterprises).

1.8 London’s consumption-based emissions embedded within the food and drink products consumed in the city are three-and-a-half times greater than the territorial emissions occurring within the city boundaries. This equates to over 15ktCOeq per annum. [11]

1.9 ReLondon recently conducted a material flow analysis of food in London. The findings showed a series of hotspots and areas of opportunity across the food-supply chain to reduce food loss and waste, and consumption-based emissions (an action plan is soon to be developed for this report). The report shows that 6,347,000 tonnes of food are produced to supply London’s food system each year; and that 99 per cent of this is produced outside of London. Even before it reaches the city, 836,000 tonnes of imported food are lost, representing the second-largest volume of food that is either lost or wasted across the supply chain. Additionally, most of the consumption-based emissions (78 per cent) from London’s food is produced outside the city, demonstrating the role London plays in helping to tackle the climate-change impact of our food system.

1.10 The GLA developed nine recovery missions; each focuses on key outcomes, cross-cutting principles and engagement. The Food Waste Reduction Road Map will help contribute towards some of the objectives set out in specific missions (Green New Deal; Robust Safety Net; and Healthy Place, Healthy Weight) by: helping to reduce carbon emission linked to waste; supporting families suffering from food poverty; and encouraging healthy, sustainable diet choices.

1.11 The Mayor has set targets to recycle 65 per cent of municipal waste, and to reduce food loss and waste by 50 per cent, by 2030. The Mayor is also a Champion of the UN’s Sustainable Development Goal 12.3: “By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.”

1.12 The Mayor’s London Environment Strategy (LES) requires that all London boroughs provide food waste collection services to all households where practical and/or cost-effective. The new Environment Act 2021 will also require local authorities to provide food waste services.

1.13 One World Living has recently published its Climate Action Plan, which focuses on actions that London boroughs should implement to respond to the climate emergency. This includes a number of actions related to minimising food waste; maximising recycling and edible food redistribution; and encouraging healthy, sustainable diets as a way to reduce carbon emissions. A pan-London food campaign is listed as one of the interventions within the action plan.

2.1 The Food Waste Reduction Road Map research report will include: a study to assess the current level of food waste being generated within London; a comparison with the baseline conducted in 2018 to map progress towards mayoral targets; an analysis of the impact of previous and existing interventions to reduce food waste; and a critique of the efficacy of proposed actions to reduce food waste. It will also identify new, impactful interventions which could be implemented to help reach mayoral targets to support the development of the road map. This research will support policy decisions on implementation of  actions and interventions to help achieve the LES targets to reduce food waste per person by 20 per cent by 2025, and by 50 per cent by 2030. It will also contribute towards specific recovery missions (Green New Deal; Robust Safety Net; and Healthy Place, Healthy Weight) by considering how the identified actions can also help to reduce carbon emissions linked to waste; support families suffering from food poverty; and encourage healthy, sustainable diet choices. Additionally, it will contribute to achieving the Mayor’s targets and objectives to reduce waste, and to transition to a low-carbon circular economy in London.

2.2 The following outcomes are expected as a result of commissioning the Food Waste Reduction Road Map research report:

i. a baseline study quantifying the volume of food waste generated within London

ii. a comparative analysis of the volume of food waste in 2022 versus the baseline data used to produce the LES

iii. an analysis of the impact that previous and existing interventions have had on food waste within the capital to date

iv. an outline of potential activities which could be taken to help meet mayoral targets

v. identification of key stakeholders which could be engaged to maximise the impact of the work.

Budget

2.3 This ADD is requesting £45,000 to commission a consultant to deliver the report. The contract will be awarded in accordance with the GLA’s Contracts and Funding Code. The cost breakdown is as follows:*

*This cost breakdown has been drafted following discussions with Environment Unit colleagues who have overseen similar pieces of work, and then adjusted to reflect the planned scope of the project.

3.1 Under section 149 of the Equality Act 2010, in considering whether to grant this approval “due regard” must be had to the need to eliminate unlawful discrimination, harassment and victimisation; and to advance equality of opportunity, and foster good relations, between people who have a protected characteristic and those who do not. Protected characteristics include age, disability, gender reassignment, pregnancy and maternity, race, religion or belief, sex, sexual orientation (and marriage or civil partnership status for the purpose of the duty to eliminate unlawful discrimination only).

​​​​​​​3.2 This duty has been taken into account. The Mayor wishes to support the development of a Food Waste Reduction Road Map in order to contribute to the waste and circular economy objectives of his LES (and London recovery missions), which have been the subject of public consultation. No other equalities issues have been identified regarding the nature of the proposals.

Key risks and issues

4.1 There are no potential or perceived conflicts of interest with any person involved in the drafting or clearance of this form.

4.2 Key risks, and mitigating measures, are outlined in the table below.

Links to Mayoral strategies and priorities

4.3 The LES contains strategies aimed at: promoting waste reduction, in particular food; reducing the climate-change impact of the food system and waste management; and supporting the transition to a low-carbon circular economy.

4.4 This project supports the objectives of the Mayor’s Green New Deal, tackling emissions and food waste through reduction of the latter. The cross-cutting benefits extend to: supporting those impacted by societal inequalities within London; supporting healthy diets; and reducing the impact of the cost-of-living crisis.

​​​​​​​4.5 The service will also support the Mayor’s commitments to work with London’s food sector to: reduce waste; enable the transition to a circular economy; and promote healthy, sustainable diets that are good for the planet.

5.1 The estimated cost of commissioning this report is £45,000 and aims to outline actions to reduce food waste in the capital.

5.2 This expenditure can be funded from the 2022-23 Waste Programme budget held within the Energy and Environment Unit.