Commentator
Eléonore Maitre-Ekern, Researcher Scientist, PhD, The Norwegian Institute for Water Research (NIVA).
Leader of the assessment
Professor Ole-Andreas Rognstad, Department of Private Law, University of Oslo.
Supervisor
Professor Jukka Mähönen, Department of Private Law, University of Oslo and University of Helsinki.
Abstract
Food waste is a pervasive worldwide issue that is often overlooked. Food production requires the use of land, energy and water, therefore every instance in which food is produced without fulfilling its expected role, resources go to waste, and the environment is impacted unnecessarily. Furthermore, food distribution is expensive and CO2 intensive, furthering the damage to the economy and the ecosystem.
Food also serves a fundamental role in society, being representative of a culture, a propeller for social cohesion and most importantly what feeds humans. Malnutrition is frequently geographically scoped as an issue only relevant to third world countries, however it impacts many individuals living in developed countries. According to the Food and Agriculture Organization (FAO) European countries presented an undernourishment rate of 2,51% in 2022, with some areas such as the Western Balkans reaching 16.9%. Paradoxically, despite the lack of guaranteed food security, food is supplied in such abundance across Europe that significant quantities are often wasted.
When food products are thrown away instead of consumed, it can be defined as “food loss” or “food waste” depending on the stage of the supply chain in which it happens. “Food loss” occurs at the beginning to the middle of the supply chain, and it involves edible matter during agricultural produce, harvesting, transport, storage, and processing activities. “Food waste” occurs at the end of the food supply chain, in the distribution, retail, and consumption phases.
In 2015, the United Nations General Assembly introduced the Sustainable Development Goals (SDGs), as part of the Post-2015 Development Agenda—global goals to end poverty, protect the planet, and ensure prosperity for all. SDG number 12 focuses on ensuring sustainable consumption and production patterns with SDG 12.3 specifically targeting food waste at the retail and consumer level and reducing food losses along production and supply chains by 2030.
Stimulated by the input given by the SDG, many governments were inclined to encourage corporations, through laws and policies, to reduce the amount of waste produced. Since corporations have a pivotal role in dictating supply and management of food, these laws and policies are usually shaped to implement initiatives and incentives to drive food waste reduction at corporate level.
This PhD project is about assessing which legally mandated initiatives and incentives are effective in reducing food waste at corporate level. The focus is on legal instruments that legislate food waste reduction and the initiatives (i.e., donation to charities, promotional sale strategies, norms on shelf-life etc.) and incentives (i.e., fines and positive financial incentives) that they introduce to approach the issue at corporate level. Through my research, I work on articles that focus on specific initiatives and incentives with the purpose to make educated suggestions for legislations and reforms.
The project was written in the course of the Horizon Europe project ToNoWaste (funded by the European Union under contract 101059849) lasting from September 2022 to August 2026, aiming to discover successful approaches towards food loss and waste prevention and reduction.
Program
- Giulia Petrachi - Presentation (30 min.)
- Eléonore Maitre-Ekern - Comments (30 min.)
- Open discussion (30 min.)
- Closed meeting (30 min.)
Guidelines for midway assessments
Guidelines for midway assessments, the PhD programme at the Faculty of Law, University of Oslo
Participate
This event is open to all interested.
To follow the event digitally, please register here by 2:00 PM on Monday, April 28, to receive the Zoom link.
Contact
Senior Executive Officer
Kristin Koren Viksjø