Food loss in the products' value chain an the contracting authority's organisation
- Food and beverage products
- Food Loss
- Mat og drikke
- Contract Terms
The main purpose is to prevent and reduce food loss in the entire value chain of the food products that are procured and to establish cooperation between the suppliers and contracting authorities on food loss work, which will in turn contribute to achieving the Norwegian authorities’ commitments in accordance with the industry agreement on reduction of food waste and UN Sustainable Development Goal 12.3.
Suppliers shall have a system that contributes to the prevention and reduction of food loss from products supplied under this agreement. Suppliers shall stipulate corresponding requirements in any contracts with subcontractors.
Suppliers shall cooperate with the individual order units that issue call-off orders under this agreement to facilitate ordering routines so that food loss is prevented in the contracting authority’s organisation from the products that are encompassed by this agreement.
By [point in time selected by the contracting authority] every year, the suppliers shall provide documentation that they have fulfilled their obligations under the declaration of endorsement, by, for example, providing a copy of the reporting documents. Once a year, the suppliers shall also provide a brief description of the status of their own food loss work and efforts to optimise the ordering routines.
Food loss is defined as all edible food produced for humans that is either discarded or removed from the food chain for purposes other than human consumption, from the point in time when the animals or plants are slaughtered or harvested.
Documentation of the Requirement Specification:
As documentation, suppliers shall, no later than the signing of the contract, submit a signed declaration of endorsement of the industry agreement on reduction of food waste, or submit other documentation that describes the procedures for surveys, reporting, initiatives and cooperation in the value chain.
Please note that food loss differs from food waste, which is defined as any organic matter that is not to be consumed and arises in connection with the production of food, such as offcuts, shells, bones, etc. Sometimes food waste is used as a collective term for both food loss (which could at one time have been eaten) and food waste (which could not have been eaten at any time). See the full definition in the industry agreement on reduction of food waste.
To ensure equal treatment of suppliers, it is important that the suppliers stipulate corresponding requirements regarding food loss to any subcontractors when the supplier does not have his own import or production.
The contracting authority should also itself survey, take action on and report food loss, and thus contribute to good cooperation with suppliers. It is important that the condition is followed up during the contract period in connection with the annual reporting and that food loss is on the agenda of cooperation meetings between suppliers and the contracting authority.