#China #Food Waste #Xiamen #USDA #IFPRUFW

The 2nd International Forum on Food Waste Reduction in Xiamen, China

The 2nd International Forum on Prevention, Reduction, and Utilization of Food Waste (IFPRUFW) took place at the Renaissance Hotel in Xiamen, China, on December 3-4, 2024. This significant event aimed to bring international attention to effective strategies for food waste reduction and repurposing.

The forum was initiated by the US Department of Agriculture's Agricultural Trade Office (USDA-ATO) in Guangzhou, which first addressed the issue in a similar forum held in 2023. The continuation of these discussions exemplifies a commitment to reducing food loss not only in China but globally.

Key Discussions and Presentations

JonAnn Fleming, the Director of USDA-ATO, officially opened the forum by highlighting various environmental concerns related to food loss and waste (FLW) across the globe. She emphasized the need for effective reutilization of food waste to combat environmental challenges, enhance economic viability, and alleviate poverty, underlining a shared responsibility between the United States and China in addressing these issues.

Jean Buzby, serving as the USDA FLW Liaison, introduced the Sustainable Development Goals adopted by the United Nations in 2015. She outlined numerous measures being undertaken by the US government, including interagency collaboration involving various departments such as USDA, EPA, FDA, and USAID, along with public-private partnerships like the US FLW 2030 Champions initiative. Buzby also delved into the National Strategy for Reducing Food Loss and Waste and Recycling Organics, recently released by the White House, aimed at diminishing greenhouse gas emissions, conserving household and business expenses, and fostering cleaner communities.

Prominent industry leaders shared insights on how by-products from meat and poultry processing, along with waste from retail and dining establishments, could be transformed into valuable animal feed and biofuels. Companies such as Tyson Ingredient Solutions and Darling Ingredients illustrated the vital roles of packer renderers, independent renderers, and blood processors in the food waste reduction landscape.

Innovations in Food Waste Utilization

Chunxiao Zhang, a distinguished professor specializing in bullfrog farming technology at Jimei University, presented his extensive research on bullfrog nutrition. He explained how the feeds are scientifically formulated using sustainably sourced materials, eliminating the need for marine-derived ingredients. Zhang's work showcases a model for recycling agricultural waste into food products for both human consumption and pharmaceuticals.

Yi Hu, from Hunan Agricultural University, further elaborated on the use of rendered proteins in aquaculture, showcasing innovations that enhance feed efficiency for high-value freshwater carnivorous species. The importance of optimizing rendered fats in feeds was also discussed by Houguo Xu from the Yellowsea Fisheries Research Institute.

Several presenters, including Zhengxia Dou from the University of Pennsylvania, discussed the potential development of circular feeds composed of inedible biomass to support sustainable livestock production. This notion ties back into the overarching theme of the forum: transforming waste into valuable resources through innovative practices.

Ensuring Food Safety and Sustainability

In addition to technology and practices, sessions focused on the crucial aspects of food safety, sustainable packaging, and the proper processing of food waste were significant parts of the agenda. Mian Riaz from Texas A&M University highlighted the use of extruders for converting food waste into innovative feed ingredients, while Rafael Auras from Michigan State University discussed packaging's role in food safety and waste management.

Danny Zhang, representing NSF Greater China, provided insights into the sustainability of the used cooking oil industry for biofuel production, emphasizing the critical importance of certifications like the International Sustainability Carbon Certification (ISCC).

A Platform for Global Cooperation

The 2nd IFPRUFW emerged as a unique event where experts from various fields engaged in comprehensive discussions about FLW reduction, innovative technologies, and best managerial practices. Over 1,200 professionals attended both onsite and virtually, showcasing a growing public interest across Asia regarding food waste issues. The event garnered significant media coverage, reaching over 400,000 viewers.

The forthcoming 3rd IFPRUFW is anticipated to be hosted in Hainan, China, in 2025, promising to continue fostering global cooperation in food waste reduction efforts and the sustainable utilization of resources.

Through the sharing of knowledge and experiences at this forum, participants acknowledged the importance of collaborative efforts in harnessing innovation to address one of the most pressing environmental challenges of our time.