United Nation Sustainable Development Goals

The United Nations Sustainable Development Goals (SDGs) are a universal set of goals, targets and indicators that UN member states are expected to use to help frame their agendas and policies over the next 15 years.

plate2planet are using these Sustainable Development Goals as inspiration to shape the website and help drive collaboration towards building a sustainable future across foodservice. After detailed discussions at the plate2planet forum, plate2planetLive! and a survey conducted with the sites users, the four focal points that came out of these alongside the SDGs were:

Waste Prevention, Responsible Production and Consumption were directly inspired by UN SDG 12: Responsible Consumption and Production.

Sustainable consumption and production  aims at “doing more and better with less,” increasing net welfare gains from economic activities by reducing resource use, degradation and pollution along the whole lifecycle, while increasing quality of life. It involves different stakeholders, including business, consumers, policy makers, researchers, scientists, retailers, media, and development cooperation agencies, among others.

Why is Waste Prevention, Responsible Consumption and Production essential across the foodservice sector?

  • While substantial environmental impacts from food occur in the production phase (agriculture, food processing), households influence these impacts through their dietary choices and habits. This consequently affects the environment through food-related energy consumption and waste generation.
  • 1.3 billion tonnes of food is wasted every year while almost 1 billion people go undernourished and another 1 billion hungry.
  • Overconsumption of food is detrimental to our health and the environment.
  • 2 billion people globally are overweight or obese.
  • Land degradation, declining soil fertility, unsustainable water use, overfishing and marine environment degradation are all lessening the ability of the natural resource base to supply food.
  • The food sector accounts for around 30 per cent of the world’s total energy consumption and accounts for around 22 per cent of total Greenhouse Gas emissions.

Our fourth focal area ‘Community Engagement’ was inspired  by a few SDGs, particularly including 2: Zero Hunger and 6: Clean Water and Sanitation. This is due to a combination of content and partners we currently have on the site that are helping drive food redistrbution and clean water projects, at both a local and international level.

Why is Community Engagement essential across the foodservice sector?

  • New UN data show that an estimated 8.4 million people, the equivalent of entire population of London, were living in households reporting having insufficient food in the UK in 2014, the 6th largest economy in the world.
  • 5.6% of people aged 15 or over in the UK reported struggling to get enough food to eat and a further 4.5% reported that, at least once, they went a full day without anything to eat.
  •  The UK ranks in the bottom half of European countries.
  • 2.6 billion people have gained access to improved drinking water sources since 1990, but 663 million people are still without.
  • At least 1.8 billion people globally use a source of drinking water that is fecally contaminated.
  • 2.4 billion people lack access to basic sanitation services, such as toilets or latrines.

To find out more please visit the UN SDGs website