SAFE-Q: Safeguarding Food and Environment in Qatar
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Transcript of SAFE-Q: Safeguarding Food and Environment in Qatar
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SAFE-Q: Safeguarding Food and Environment in Qatar
Dr Emel Aktas
25Aug2015PresentedatEcofoodsupplychains:Exploringindustrialecosystemstominimizefoodwasteandmaximizesocialbenefits,FundaçãoGetúlioVargas,SãoPaulo-SP,Brazil,24-26Aug2015
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Agenda
§ Background on Qatar and food security § Aim and objectives§ Methodology§ Preliminary findings of the workshops
© Cranfield University 2
“ThispresentationwasmadepossiblebyNPRPgrant7- 1103- 5- 156fromtheQatarNationalResearchFund(amemberofQatarFoundation).Thestatementsmadehereinaresolelytheresponsibilityoftheauthor[s].
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Qatar: location
© Cranfield University 3Source:MapsVersion1.0(1398.26.2),dateretrieved:16Sep14
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Qatar: country info
§ Area: 11,586 sq km§ Climate: arid
§ Mild, pleasant winters; very hot, humid summers§ Population (2011): 2,123,160
§ Doha (capital) 567,000§ GDP (2013 est.): GBP 122 billion§ Human Development Index: 0.851 (very high)
© Cranfield University 4
Source:CIATheWorldFactbook andUNHumanDevelopmentReport2014,dateretrieved:16Sep14
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Food in Qatar
§ Imports > 90% of food consumed in Qatar§ Hot temperature pressurises distribution
operations§ Delays in port result in waste§ Consumption result in waste§ Environmental implications of waste
© Cranfield University 5
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Qatar’s food profile
© Cranfield University 6Source:AOAD2013,ArabAgriculturalStatisticsYearBook,Alpen Capital,CIRSGeorgetownUniversity,Qatar.Source:GoogleMaps
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What is food security?
Food security exists “when all people at all times have access to sufficient, safe, nutritious food to maintain a healthy and active life”.
World Food Summit, 1996
© Cranfield University 7
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Pillars of food security
§ Food availability: sufficient quantities of food available on a consistent basis
§ Food access: having sufficient resources to obtain appropriate foods for a nutritious diet
§ Food use: appropriate use based on knowledge of basic nutrition and care, as well as adequate water and sanitation
§ Stability of the above
© Cranfield University 8
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Food security and SAFE-Q
© Cranfield University 9
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Scope
© Cranfield University 10
Production
Processing
Transport
Consumption
Wastage
Wasteatthisstageisgeneratedbydifferentcausesincludingbutnotlimitedtopurchasers’qualitystandards,weatherconditions,storageissues,etc.Similarconsiderationsapplyforprocessingwherethenatureofthetransformationprocess,qualityassuranceandotherfactorsmayaffectwastagegeneration.However,thispartofthesupplychainisnotaddressedintheproject.
Consumers’purchasehabits,availablestoragefacilityandoriginalqualityofthepurchasedfoodlargelyaffectthequantityofgeneratedwaste.
Thecoldchain,transportconditions,qualitydegradationoftheproductduringtransportduetotheelapsedtimeandtransportconditionsinfluencethewastegenerationinthisstage.
Mostofthefoodwasteisgeneratedduringsomestoragephaseintheprocess.Interruptioninthecoldchainarenotoriouscasesofwastage,butpoorhandlingofthegoodsalsosubstantiallycontributetowastagegeneration.
Distribution
Storage
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Aim
§ To develop a decision support system that provides strategic input on management of food supply chains to examine implications of specific food security policies
§ Objectives § To create a typology of the causes of food waste
occurring in distribution § To identify changing trends in consumption of food and
resulting waste § To develop a holistic understanding of the food waste
generated in the supply and the demand sides § To make suggestions for reducing, and eliminating where
possible, the food waste
© Cranfield University 11
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High level methodology
Structuring the problem of food waste in the food
supply chains in Qatar
Developing simulations of food waste for
purposeful policy implementation
Assessing risks and identifying
actions which are likely to improve the food waste situation
2015 2016 2017
12
STAGE1 STAGE2 STAGE3
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Stages and aimsAim # Title 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36
1PROBLEM STRUCTURING of the food waste on the SUPPLY side
2PROBLEM STRUCTURING of the food waste on the DEMAND side
3INTEGRATION of food waste causes in the supply and the demand sides
4VALIDATION of causal models of food waste with stakeholders
5SIMULATION model of the generation of food waste in distribution and consumption
6VISUALIZATION of simulation model outputs
7RISK ASSESSMENT model building
8DECISION SUPPORT SYSTEM combining causal models, simulation results and risk assessments
9 Dissemination and outreach activities A10 Dissemination and outreach activities B11 Dissemination and outreach activities C12 Dissemination and outreach activities D13 Dissemination and outreach activities E14 Dissemination and outreach activities F15 Project Management and Stakeholder Engagement A16 Project Management and Stakeholder Engagement B17 Project Management and Stakeholder Engagement C18 Project Management and Stakeholder Engagement D19 Project Management and Stakeholder Engagement E20 Project Management and Stakeholder Engagement F
STAGE 1STAGE 2STAGE 3
Month
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Method for the workshopsElicitation > Prioritisation > Categorisation > Interrelationships§ How can food production and supply be sustained in Qatar whilst
reducing food waste?§ What changes in food consumption behaviour might lead to a reduction
in food waste?
© Cranfield University 14
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Preliminary findings
§ Similar factors in supply and demand sides§ Arab culture§ Life style§ Education§ Legislation§ Package size§ Menu planning§ Handlers
© Cranfield University 15
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Research Team
© Cranfield University 16
CranfieldUniversityLeadPI
Dr EmelAktas
GeorgetownUniversityCo-LeadPI
Dr Zeynep Topaloglu
Dr Zahir Irani
BrunelUniversityLondonCo-PI
Dr AmirSharif
BrunelUniversityLondonCo-PI
Dr Samsul Huda
UniversityofWesternSydney
Co-PI
Tamaravan’t Wout
GeorgetownUniversityResearchAssistant
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Thank you
Questions / Comments?
© Cranfield University 17
@emelaktas
http://uk.linkedin.com/in/emelaktas/
https://blogs.commons.georgetown.edu/safeq/