04 October 2024 News Food

Laudes Foundation seeks proposals from organisations researching workers and just transition impacts in the food supply chain

Laudes Foundation seeks a consultancy or research organisation to support our understanding of impacts on and opportunities for workers, as the food industry transitions to a more sustainable one. We are particularly interested to understand how the food industry transition impacts workers in the context of (1) Efforts that involve food retailers, wholesalers and food service companies to shift demand away from GHG intensive food products and towards more sustainable options, and (2) Efforts to prevent and reduce food waste through circular approaches and business models. 

 

Complete proposals must be submitted to Silvia Ursu at s.ursu@laudesfoundation.org by October 28, 2024 (10:00 CET). More details are given below in the request for proposals.

 

 

Introduction 

At Laudes Foundation, we are addressing the defining challenges of our time: climate change, nature loss and social inequality. We are driven by the belief that businesses, when guided by values, rules and incentives, can be powerful agents for positive change. Our approach combines the catalytic power of philanthropy to work with and through business and industry to advance system change. Gender Equity and Social Inclusion (GESI) is a cornerstone of our mission to accelerate the transition to a green, fair and inclusive economy.

 

Tackling systemic challenges requires a multifaceted approach. We focus on driving a just transition in four key industries with outsized impact on climate change, nature loss and inequality: built environment, finance and capital markets, fashion and food. Across these industries, we have cross-cutting programmes in labour rights and narratives, and support initiatives to unlock capital for transitions across all industries.

 

This Request for Proposals (RFP) comes from Laudes Foundation’s Food programme.

 

Background and Context 

The food system contributes up to 20% of global GDP[1] and employs over 1 billion people (40% of the global workforce)[2], from individual farmers to employees in major multinational corporations. It is also deeply intertwined with climate change, accounting for over 30% of global greenhouse gas emissions[3], and is a significant factor in poverty and public health; contributing to global food insecurity and the breaching of planetary boundaries. As the global population approaches 10 billion, feeding everyone is possible—but only if we transform how we eat and produce food.

 

In 2022 and 2023, we explored the structural challenges within food systems and industries, considering what a just transition for the food industry will require and how Laudes Foundation can use its unique strengths to support areas for philanthropic intervention. Our emerging food programme strategy identified two crucial shifts needed to reduce GHG emissions in the food sector: (1) shifting demand away from GHG intensive food products toward more sustainable ones, and (2) preventing and reducing food waste through circular approaches and business models. 

 

Research indicated the largest need and opportunity to decarbonise the retail food sector lies in reducing Scope 3 emissions (upstream and downstream), which constitute 93% of retailers total GHG emissions[4], and occur during production and consumption. In response we chose to focus on the sustainable transition of food retailers, wholesalers and food service companies who operate in cities, with the belief that this may create ripple effects throughout the upstream supply chains to support industry wide transitions.

 

As 70% of total food produced is meant for consumption in cities[5], we have identified that cities can serve as an important lever for influencing the food supply chain. In our food programme strategy, we will seek to engage with cities as a leverage point to accelerate demand for sustainable food products and reduce food waste in supermarkets and food service companies, recognising that cities may have more flexibility than national governments and can therefore innovate and produce tangible results faster. We will support partners to explore transitions through levers such as public procurement, urban planning and zoning, and taxes whilst simultaneously, seeking to incentivise city stakeholders to increase convening and education, engage businesses, consumers, and other stakeholders to innovate together and adopt new behaviours, trends and technologies vis-à-vis food consumption and production. In many countries, supermarkets are already facing the pressure to change their product offerings to support a shift in consumer demand for healthier and more sustainable (plant-rich) diets, from government regulation and policies. Our goal is to accelerate the sustainable transition of the food industry via cities’ influence.

 

Furthermore, cognisant that up to 30% of food produced for consumption is wasted globally[6], Laudes will also focus on supporting the acceleration of food waste reduction strategies, not only through supporting cities and food retailers to prevent and redistribute food waste, but also by supporting innovation through circular economy approaches within food systems. We will focus on supporting innovators, SMEs and other industry players, who are developing and scaling circular businesses models to reduce food waste and innovate sustainable food offerings. 

 

While we have identified the emissions reduction opportunities for our food programme strategy, we are lacking a deeper understanding of their impact on workers in the food supply chains and their communities to include in our food programme strategy to ensure an equitable transition of the food industry.

 

Purpose

For a climate transition for the food industry to be considered a just transition, it must centre the needs of, and impact on, workers.

 

In this scope of work, we are seeking support to identify and understand the potential labour implications, including which workers will be affected, the most significant impacts, and opportunities to promote fair outcomes for food workers and their communities whilst shifting demand toward more sustainable food and supporting circular economy approaches to food waste.

 

The intention is to use this research to inform the just transition lens of our food programme strategy and support the preparation of its implementation.

Research Scope and Key Questions

The consultancy/research project will support Laudes in answering the following questions:

    1. What groups of workers will be most affected by Laudes’ food strategy and areas of focus? Identifying who the workers are and where they work within the food system. For instance, we’d be looking at mapping out gender, income, disability and migrant disaggregated labour data; where populations and migrant flows are in the food industry (food processing plants, greenhouses, etc); where this labour is most geographically located.
    2. What are the most salient labour rights challenges for the worker groups identified?
    3. What are the potential implications and opportunities of a just food systems transition for the worker groups identified? This could include exploration of labour demand shifts within the transition and the labour rights challenges and opportunities linked to our specific levers of shifting demand via retailers, wholesalers and food services companies in cities, and through circular business models relating to waste.
    4. What would the most effective levers of change be to ensure that a just food transition supports improved labour rights?
    5. What would a worker centered just food transition look like? Potentially exploring the role of agency, inclusion and accountability for workers and impacted communities though legislation and industry.

We anticipate four phases of work:

The inception phase will focus on Laudes and the selected consultant defining the appropriate boundaries for this research based on the research scope and budget. For instance, we will be looking to define which food products supply chains the research would focus on; which emissions scope to focus on (1, 2 and 3 or 3 only); which workers to focus on (i.e., include agricultural workers or only supply chain workers outside agriculture); in which geographies to focus; if to focus on climate adaptation alongside decarbonization; if to consider the intertwined transitions of climate and technology; if we need to identify impacts on workers only or also on their broader communities; etc. We expect this phase to include desk research and a small number of interviews with internal stakeholders and external experts.

Phase 1 will focus on in-depth mapping of the worker groups identified during the inception phase: considering which groups will be most impacted by the transition towards more sustainable food products and the scaling of circular business models; identifying who the worker groups are, where they are working, and analyzing the current and potential labour challenges and opportunities for a just food transition for them. The latter could include exploring how existing labour rights challenges may be exacerbated or reduced during the transition, and exploration of jobs that will be lost, green jobs that may be developed and the upskilling/reskilling requirements for current worker groups. 

Below are examples of questions we are seeking to explore:

  • What are the groups of workers within these areas, and employment conditions and issues they face?
  • Which of these areas of the value chain are most likely to need to change due to transitions outlined above? What labour market and employment model changes are anticipated, over what timescale and which locations would be most impacted?
  • What are the current mechanisms in place for workers to be involved in transition planning? E.g. worker representation/unions.
    • Where do challenges exist for workers? What is already being done to address these challenges, and where do gaps remain?
    • What are the opportunities and barriers to meaningful inclusion and agency of workers in these industries?
  • How are companies and their investors in this sector preparing or implementing transition approaches?
    • Looking at current and historic examples of good practice of how workers have been involved in transitions.
    • Highlighting gaps and challenges that exist in company action? Including what is being done to address these challenges.
  • How are governments and authorities related to this sector preparing or implementing just transition approaches?
  • To what extent can emerging policies and regulation (at the city, national or regional level) offer opportunities to influence worker inclusion and agency in industry transitions, and accountability of industry to protect workers rights in industry transitions? 

Phase 2 will focus on prioritisation of the most salient labour challenges and opportunities that are relevant for Laudes Food and Labour Rights’ programmes. Working with the Laudes team to establish salient focus areas, and boundaries to guide future grant-making. This could include exploring the following questions:

  • Mapping the workers groups identified in Phase 1 according to job and climate vulnerability. 
  • Mapping the workers groups identified in Phase 1 according to opportunities for job transitions and improvements to reduce current inequities.
  • Which worker groups will be most, and least, likely to benefit from the opportunities identified and why.  

Phase 3 will focus on identifying interventions to build on the identified priorities (in phase 1- 2) including, exploring opportunities for policy incentives, avenues to challenge and inspire the private sector, labour rights accountability mechanisms, worker inclusion opportunities. We will also be looking for the consultant to map organizations and initiatives already working on the just transition of workers in the food supply chains or and those organizations who have the expertise and potential to collaborate with Laudes on this topic going forward.

Methodology

We anticipate a mixed methodology drawing on both desk-based research and analyses and field interviews with expert stakeholders with experience in relevant regions and communities, for example:

  • Food industry experts
  • Decarbonisation experts
  • Human rights experts
  • Social issues experts with a background in gender equity and social inclusion
  • Just transition experts
  • Labour rights experts

We also foresee a workshop with the Laudes Food programme team for prioritising the food industry related just transition focus areas. 

Roles and Responsibilities

The research managers (Senior Programme Manager, Food Programme and Programme Manager, Labour Rights Programme) are responsible for:

  • Overall responsibility and accountability for management and delivery of the research up to and including approval of the research report (in consultation with the Effective Philanthropy team at Laudes Foundation).
  • Technical guidance for the research consultant(s) throughout the research phase up to and including participation / observation of data collection as necessary.
  • Identification of peer reviewers (internal and external) and management of peer review process.
  • Leadership of the research draft report review process including collating comments and facilitating discussion and feedback.
  • In all of these roles, necessary support will be provided by other members of the Food and Labour Rights programmes
  • Leadership in use of the research and its publication

 The research consultant(s) is responsible for:

  • Conducting all necessary literature review and qualitative and quantitative assessments and data collection as necessary
  • Day-to-day management of the research and methodological approach
  • Regular formal and informal reporting to the Senior Programme Manager(s)
  • Preparation of and leadership in key research related meetings (kick off meeting, inception report meeting and draft findings meeting etc.)
  • Support in identification of peer reviewers
  • Addressing peer review feedback in the research
  • Production of deliverables (inception report and research report) in accordance with the request for proposals, Laudes Foundation editorial style guide, Laudes Foundation report style guide and contractual arrangements

The peer reviewers are responsible for:

  • Reviewing the draft research report
  • Providing peer review feedback to ensure quality of the research report
  • Liaising with the research consultant(s), as required.

 

Expected Deliverables

Inception phase

·       Inception report including defined scope boundaries for this project, questions to be researched, updated methodology (if necessary), duration and outputs.

 

Phase 1

·       Draft research report including comprehensive analyses of worker groups in the food supply chain mapping: who the worker groups are, where they are working, and analysing the labour challenges and opportunities for a just food transition within the two key shifts: demand toward more sustainable food and circular approaches for food waste reduction. The report will include a comments matrix on addressing peer review feedback.

·       Research findings meeting (virtual meeting with relevant Laudes Foundation staff).

·       Final research report, not to exceed 40 pages, with a two-page executive summary.

 

Phase 2

·       Workshopping with the Laudes Food team and Labour Rights team to prioritise focus areas and boundaries in line with Laudes’ strategy, capacity and strengths.

·       Summary of Just Transition priority areas for Laudes food programme.

 

Phase 3

·       Report identifying intervention points for Laudes: outlining interventions that would effectively respond the priorities identified in phase 2, such as opportunities for policy incentives, avenues to challenge and inspire the private sector, labour rights accountability mechanisms, worker inclusion opportunities.

·       Map of organizations and initiatives already working on the just transition of workers in the food supply chains or have the expertise and potential to collaborate with Laudes on this topic going forward.

Expected Timeframe

Inception: December 2024;

Phase 1, 2 and 3: to be determined during the inception, we expect this work to be finished by May 2025

Consultant Profile

The ideal consultants possess:

·       A strong understanding of the food industry;

·       A strong understanding of just transition principles and industry transitions;

·       A strong understanding and proven experience of labour rights, worker organising and working conditions in the food industry and structural issues of the industry;

·       A strong understanding of gender equity and social inclusion issues for workers in the food industry

·       Knowledge in equity and inclusion issues and ability to undertake this research;

·       A strong understanding of the intersection between climate, social and nature issues.

·       Access to networks of food system experts, business leaders and finance sector leaders;

·       Excellent research skills including data collection, interviews, literature review, focus group facilitation;

·       Team composition with appropriate diversity and gender-balance and expertise from those with lived experience where feasible;

·       Fluent ability to communicate in English;

·       Strong facilitation skills;

·       Good research project management skills;

·       No conflict of interest with Laudes Foundation

 

Proposal and Level of Effort

A.    Technical Proposal

·       A narrative proposal (no more than five to six– pages excluding annexes) and including the following sections:

a.     Research methodology: Describe your overall approach and research methodology including, and not limited to, brief literature review, research questions, research design and methodology

b.     Relevant experience: Provide details of projects of similar scope, methodology, complexity and nature you have worked on previously. Please include any experience with conducting research on similar subjects/themes and contexts

c.     Specific expertise: Describe your level of knowledge and skill in conducting [type of, the specified type of research and in geographies (as needed)

d.     Key personnel and staffing: Describe briefly the qualifications of key personnel. Include CVs (no more than three pages each and attached as annex) of key personnel who would be part of the proposed plan

e.     Timeline: Include a detailed timeline of key activities

f.       Sample reports: Two sample research reports (in similar subjects/ themes) authored by the team lead (will be treated as confidential and used for purposes of selection) (in an annex)

 

B.    Financial proposal

·       A financial proposal should include a line-item budget. The cost estimates used to prepare the budget should be presented in Euros. The proposal should include costs of a professional editor to prepare the report for external publication. The proposal should include estimated costs for the peer review by two qualified peer reviewers in the inception phase and of the draft report.

·       We estimated the research to not take longer than 90 working days.

 

Each proposal will be evaluated based on methodology and relevant organisational and staff experience and capabilities. The total budget for this project should include travel expenses (if applicable) and VAT.

 

Submission Deadline

October 28, 2024 (10:00 CET). Proposals must be submitted to Silvia Ursu at s.ursu@laudesfoundation.org 

In case of questions, don’t hesitate to contact Silvia Ursu at s.ursu@laudesfoundation.org 

In case of questions, you are also welcome to join one of the two calls below:

References

[1] Planet Tracker Valuing the global food system - Planet Tracker (planet-tracker.org)

[2] Food and Agriculture Organisation Almost half the world’s population lives in households linked to agrifood systems (fao.org)

[3] Nature.com Food systems are responsible for a third of global anthropogenic GHG emissions | Nature Food

[4] McKinsey & Company Decarbonizing grocery | McKinsey

[5] United Nations Environment Programme About Urban Food Systems | UNEP - UN Environment Programme

[6] WRAP Action on food waste | WRAP