MUFPP Recommended actions

Food waste

 

 

  1. Convene food system actors to assess and monitor food loss and waste reduction at all stages of the city region food supply chain, (including production, processing, packaging, safe food preparation, presentation and handling, re-use and recycling) and ensure holistic planning and design, transparency, accountability and policy integration.
  2. Raise awareness of food loss and waste through targeted events and campaigns; identify focal points such as educational institutions, community markets, company shops and other solidarity or circular economy initiatives.
  3.  Collaborate with the private sector along with research, educational and community-based organisations to develop and review, as appropriate, municipal policies and regulations (e.g. processes, cosmetic and grading standards, expiration dates, etc.) to prevent waste or safely recover food and packaging using a “food use-not-waste” hierarchy.
  4. Save food by facilitating recovery and redistribution for human consumption of safe and nutritious foods, if applicable, that are at risk of being lost, discarded or wasted from production, manufacturing, retail, catering, wholesale and hospitality.

 

Go to the MUFPP Text