Project Title

Reducing Food Waste by Using Information and Communications Technology (ICT) and Innovative Technologies 

Project Year

2018   

Project Number

PPFS 02 2018 

Project Session

Session 1   

Project Type

Standard 

Project Status

Project in Implementation   
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Project No.

PPFS 02 2018 

Project Title

Reducing Food Waste by Using Information and Communications Technology (ICT) and Innovative Technologies 

Project Status

Project in Implementation 

Publication (if any)

 

Fund Account

General Project Account 

Sub-fund

None 

Project Year

2018 

Project Session

Session 1 

APEC Funding

131,000 

Co-funding Amount

Total Project Value

131,000 

Sponsoring Forum

Policy Partnership on Food Security (PPFS) 

Topics

Food Security 

Committee

SOM Steering Committee on Economic and Technical Cooperation (SCE) 

Other Fora Involved

 

Other Non-APEC Stakeholders Involved

 

Proposing Economy(ies)

Japan 

Co-Sponsoring Economies

China; Papua New Guinea; Peru; Singapore; Chinese Taipei; Viet Nam 

Expected Start Date

01/08/2018 

Expected Completion Date

31/08/2019 

Project Proponent Name 1

Yoshiaki Okahara 

Job Title 1

Researcher 

Organization 1

Ministry of Foreign Affairs 

Postal Address 1

2-2-1 Kasumigaseki, Chiyoda-Ku, Tokyoo 100-8919, Japan 

Telephone 1

81-3 55018339 

Fax 1

Not Applicable 

Email 1

yoshiaki.okahara@mofa.go.jp 

Project Proponent Name 2

Not Applicable 

Job Title 2

Not Applicable 

Organization 2

Not Applicable 

Postal Address 2

Not Applicable 

Telephone 2

Not Applicable 

Fax 2

Not Applicable 

Email 2

Not Applicable 

Declaration

Yoshiaki Okahara 

Project Summary

Japan is proposing to host a two-day workshop in Tokyo, Japan in June 2019.  The workshop will share best practices from the private sector among APEC economies to reduce food waste at Processing & Packaging and Distribution & Market levels in the food value chain by using Information and Communications Technology (ICT), innovative technologies and creative ideas, and will build capacities on completed and on-going APEC projects on reducing food loss and waste.

The project will share business practices to reduce food waste; to cut operating costs by reducing the amount of food discarded or to generate profits by selling by-products developed from food that used to be discarded.

In this context, the private sector will be encouraged to take part in food loss and waste issues. Participants will have the opportunity to learn technologies and know-how to reduce food waste across the APEC region.

Relevance

The Food and Agriculture Organization of the United Nations (FAO) estimates that approximately one-third of all food globally produced for human consumption is either lost or wasted (as measured by weight, FAO, 2011b), leading to considerable economic, social and environmental costs. Indeed, the very high number of under-nourished people in the world, estimated in 2016 at 815 million, is a stark indication of the inefficiency of current food systems (FAO et al., 2017). In addition, estimated global demographic growth – at 9.3 billion people by 2050 – and the consequent 50 percent increase in agro-food demand will pose greater challenges to global food value chains.

In this context, the issue of food loss and waste has received great attention as one of the critical features of inefficient food system globally.  In APEC Food Security Roadmap Towards 2020, APEC economies will strive to reduce food loss and waste by 10% compared with the 2011-2012 levels by 2020. Also, each economy recognizes Target 12.3 of the Sustainable Developing Goals (SDGs): By 2030, halve per capita global food waste at retail and consumer levels and reduce food loss along production and supply chains, including post-harvest loss. 

This project is intended to reduce food waste at Processing & Packaging and Distribution & Market levels in the food value chain through information and communications technology (ICT), innovative technologies and creative ideas.  The followings are examples of these technologies and ideas to help reduce food waste at Processing & Packaging and Distribution & Market levels in the food value chain. 

ICT: Tofu (bean curd) is produced by make-to-order method.  Standard tofu’s Best Before Date is a couple of days, and sales figure fluctuates wildly depending on weather, especially temperature.  Production amount of tofu at producer level tends to be bigger than actual orders to avoid out-of-stock situation.  Therefore, tofu producers constantly discard certain amount of tofu in daily operations.  Japan Weather Association provides a service to optimize production volume of tofu for a client company by using Artificial Intelligence (AI) to analyze weather forecast data and point of sales data.  They succeeded reducing the amount of tofu to be discarded by 30% without out-of-stock situation.

Innovative technologies: Soya pulp is a by-product of tofu.  The volume of by-product is about 1.4 times bigger than the amount of tofu produced.  Most of them are discarded as industrial waste.  A tofu company developed unique processing method to produce tofu with almost zero amount of by-product. Compared to conventional method, the output is almost doubled with the same amount of ingredients. 

Creative ideas: Thinning process is necessary to produce high quality apples.  A food company created a cookie with thinned apple that used to be buried in the ground.

These practices will cut operating costs by reducing the amount of food discarded or generate profits by selling by-products developed from food that used to be discarded. In this context, this project is expected to enhance the private sector to get involved in food loss and waste reduction issues.

This project directly links to the GPA funding priority for 2018; Enhancing Food Security and Sustainable Agriculture in Response to Climate Change and Strengthening MSMEs’ Competitiveness and Innovation in the Digital Age.  The project aims to reduce food waste by using ICT, innovative technologies and creative ideas, and encourage the private sector to generate profits through their economic activities. Profits can make reducing food loss and waste sustainable.

APEC launched a multi-year project on Strengthening Public-Private Partnership to Reduce Food Losses in the Supply Chain in 2013 conducted by Chinese Taipei (M SCE 02 2013A). The project broadly covers food loss and waste reduction issues with top-down approach following FAO methodology, and has successfully built a framework on reducing food loss and waste for APEC economies. In 2014, the United States conducted a survey to collect innovative technologies and best practices to reduce postharvest loss (PPFS 02 2014S). These projects focus on reducing postharvest loss in the food value chain, and reducing food waste at Processing & Packaging and Distribution & Market levels is hardly covered. This project fulfils the missing parts and builds capacities on completed and on-going APEC projects on reducing food loss and waste.

Objectives

The overarching goal is to reduce food waste for food security and to support APEC economies to reach the goals set by APEC and United Nations through commercial activities or no-regret options (ReFED, 2016).

The objectives of the project are to:

·   Share best practices to reduce food waste by using ICT, innovative technologies and creative ideas.

·   Encourage the private sector to reduce food waste in the context of generating profits.

·   Build capacities on completed and on-going APEC Projects on reducing food loss and waste.

Alignment

Alignment - APEC: 

APEC Food Security and Climate Change Multi-Year Action Plan (MYAP) 2018-2020: Review the application of good practice in adapting to and/or mitigating climate change and post-harvest loss and waste. 

APEC Food Security Roadmap Towards 2020: APEC economies will strive to reduce food loss and waste by 10 per cent compared with the 2011-2012 levels in the Asia-Pacific economies and aim to advance beyond the Millennium Development Goals for 2015 to eradicate extreme poverty and hunger. 

2017 Leader’s Declaration: We urge economies to work together to promote sustainable agriculture, aquaculture and fisheries to assess and reduce food loss and waste 

2017 Joint Ministerial Statement: We commit to implement the APEC Action Plan for Reducing Food Loss and Waste and encourage initiatives to control post-harvest food loss and waste. 

2016 Piura Declaration: Furthermore, we should take further actions and implement innovative technologies, and proper infrastructure to reduce post-harvest food loss and waste. 

This project builds capacities on completed and on-going APEC projects on reducing food loss and waste: “Strengthening Public-Private Partnership to Reduce Food Losses in the Supply Chain” (M SCE 02 2013A) and “Survey on Innovative Technologies & Best Practices to Reduce Post Harvest Food Loss” (PPFS 02 2014S). The workshop will share technologies and ideas from the private sector to reduce food waste at Processing & Packaging and Distribution & Market levels in the food value chain, and will build capacities in the area where these projects hardly covered. 

Alignment – Forum: This project aligns to APEC Food Security Roadmap Towards 2020 which aims to reduce food loss and waste by 10% compared with the 2011-2012 levels by 2020 in the Asia-Pacific economies.  In addition, the project will support the implementation of APEC Food Security and Climate Change Multi-Year Action Plan (MYAP) 2018-2020 which aims to enhance the capacities of APEC economies in developing and disseminating approaches to address the food security-climate change relationship in the short, medium and long term. These initiatives are managed under PPFS. Also, described in PPFS Workplan for 2018, PPFS will further explore the role of technology and digital opportunities to drive our efforts to achieving Food Security in taking heed of the Theme and Priorities of the Papua New Guinea Host Year.

TILF/ASF Justification

Not Applicable.

Beneficiaries and Outputs

Outputs: This project will share best practices to reduce food waste at Processing & Packaging and Distribution & Market levels in the food value chain by using information and communications technology (ICT), innovative technologies and creative ideas through holding a two-day workshop.  Food producers, food processors, wholesalers, retailers and other relevant stakeholders along the food value chain will play key roles in this project since these enterprises are able to improve their profitability by reducing food waste or generate revenues by creating by-products from food to be discarded,  Prior to the workshop, focal points of each APEC economies are encouraged to nominate best practices from each economy and then, the best practices that will be presented at the workshop are selected by the implementation team of the project.  Best practices will be nominated by at least 8 economies including Japan, 6 co-sponsors and economies that have been active in APEC projects on Food Loss and Waste issues.  These best practices will be received in presentation slides and used at the workshop.  The slides will be uploaded to APEC website for dissemination.  The project will create outputs as follows in chronological order:

1)    Workshop: A two-day workshop will be held in Tokyo, Japan in June 2019.  Participants are PPFS delegates and representatives from private sector, who take interest in reducing food waste by using ICT and innovative technologies.  Technology industry as well as food related industries are expected to attend the workshop.  Representatives from private sector who make presentation in the workshop are considered as speakers, so their per diem and airfare will be paid from the project budget.  The workshop will have 2 experts on reducing food loss and waste from international agencies and/or academia.  Preliminary agenda for the workshop is as follows.

a)   Presentation: Best practices from private sector (at least 6)

b)  Presentation: Public-Private-Partnership on reducing food loss and waste from public sector

c)    Keynote speech by experts

d)   Discussion: Introduction of ICT and innovative technologies to food loss and waste issues

Post-workshop Evaluation: The project organizer will distribute a survey to all participants at the end of the workshop to find out if the workshop met the needs and expectations.

Immediate outcomes of Workshop are as follows:

Public-Private Partnership: Prior to the workshop, each economy is requested to nominate best practices to reduce food waste from its private sector.  This nomination process may enhance Public-Private partnership in each economy that is one of the strong features of APEC.

Best Practices: Participants of this workshop will share best practices to reduce food waste from private sector among APEC economies.  These best practices will be selected in terms of technical innovativeness and effectiveness.

Networking Opportunity: Best practices will be presented by representatives from private sector at the workshop.  The workshop will promote networking among participants; experts and other stakeholders from public and private sectors.  A network list will be created that builds upon the focal point network (FPN) that will be established at the beginning of this project.  It would be a great opportunity for private sector to develop their business into other economies.

Capacity Building: The project aims to reduce food waste at Processing & Packaging and Distribution & Market levels where completed and on-going APEC projects on reducing food loss and waste have hardly covered.  Outputs from the workshop will be uploaded to APEC database, and will be shared with experts and stakeholders in addition to other outputs from completed and on-going APEC projects on reducing food loss and waste.

2.     Summary Report: The project organizer will develop Summary Report which will be uploaded to APEC website.  Summary Report includes presentation summary, discussion summary and best practices, and will be shared by APEC member economies and participants of the workshop

Post-workshop Evaluation: The project organizer will distribute a survey to all participants at the end of the workshop to find out if the workshop met the needs and expectations.

Summary Report: The project organizer will develop Summary Report which will be uploaded to APEC website.  Summary Report includes presentation summary, discussion summary and best practices, and will be shared by APEC member economies and participants of the workshop. 

Outcomes: This project will support to achieve APEC’s target, to reduce food loss and waste by 10% compared with the 2011-2012 levels by 2020, and Target 12.3 of the Sustainable Developing Goals (SDGs), by 2030, halve per capita global food waste at retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses, through sharing best practices on reducing food waste among APEC economies.  With dissemination of best practices, it is expected for APEC economies to stimulate domestic economy by introducing ICT and innovative technologies to reduce food waste and improve profitability of stakeholders by increasing productivity in the food system.  The following changes are expected to happen in the medium term as a result of the project:

-  Best practices from the project will be introduced throughout APEC economies and contribute to achieving the food loss and waste reduction targets.

- ICT and innovative technologies to reduce food waste will be introduced into the food value chain in APEC region.  Cutting-edge technologies will reduce food waste, and the reduction of food waste in the food value chain will increase productivity in the food system in the region.

-  Using ICT and innovative technologies to reduce food waste is a new approach for APEC to address food loss issues.  Public-private partnership will be strengthened by having new stakeholders from ICT and technology industries.

-  Reducing food waste and producing by-products from food used to be discarded will increase productivity in the food value chain and maximize the value of food originally produced.  These economic benefits will increase revenues of stakeholders including small farmers and woman who play a key role in the food value chain or create jobs.

-  It is possible to adopt the concept of reducing food waste at Processing & Packaging and Distribution & Market levels to reducing food loss at production level where ATCWG actively covers. PPFS may work together with ATCWG to implement ICT and innovative technologies from this project at production level.  The productivity of entire food value chain will be improved if these two APEC working groups collaborate on food loss and waste reduction.

- Once private sector actors recognize that reducing food waste by using ICT and innovative technologies is an effective way to improve profitability, they will increase investment into the food value chain by introducing computer systems and machineries, which stimulates the economy of Asia-Pacific region. 

Beneficiaries: Participants of this workshop will share and discuss best practices from private sector to reduce food waste at Processing & Packaging and Distribution & Market levels by using ICT and innovative technologies.  Beneficiaries include participants from ICT and technology industries as well as public and private sector from food value chain.  In addition, since food loss and waste are associated with a considerable use of land, water, energy and agricultural inputs, they also contribute to the emission of millions of tonnes of greenhouse gases.  In this context, experts and representatives from public and private sector in the field related to climate change are beneficiaries as well.

The project aims 50/50 gender balance on participants of the workshop, therefore, women and women entrepreneurs who are involved in the food value chain, ICT and technology industries are encouraged to participate in the workshop.  This approach will enhance APEC gender inclusion.

Direct Beneficiaries:

Workshop participants from ICT and technology industries, food supply chain (including small farmers, women and women entrepreneurs), academia, international agencies, NGO and government will share and discuss the best practices.   It would be a great opportunity for participants from private sector to develop their business into other economies.

Long-Term or indirect Beneficiaries:

-  Food producers and wholesalers will cut costs and increase profitability by reducing food waste.

-  Consumer will enjoy the benefits from the food waste reduction; lower prices on food and increased food security.

-  Small farmer and small scale wholesalers (including women entrepreneurs) will increase revenue by creating edible by-products from food used to be discarded.

- Expert in climate change will collaborate on greenhouse gas emission issues with experts in food loss and waste.

Dissemination

Summary Report, including presentation summary, discussion summary and best practices, will be uploaded to APEC APEC Project Database.  However, PO thinks it is better for the Report to be uploaded into APEC-FLOWS that is established by Chinese Taipei because the project aims to build capacity on completed and on-going APEC projects on reducing food loss and waste.  PO will negotiate with Chinese Taipei if it is acceptable for them.  

Target audiences are as follows.

1) Senior officials from relevant public sector agencies with authority of policy-making.

2) Business leaders from food producers, food processors, wholesalers, retailers and other relevant stakeholders along the food supply chain in private sector.

3) Experts, leaders, and trainers from NGOs, and relevant regional and international organizations related to food losses and waste.

4) Academic researchers, experts, and educators involved in similar or related projects.

The workshop outputs will be reported at the PPFS meeting.

To raise public awareness of food loss and waste issues, PO will consider collaborating with international agencies, non-profit organizations and the media in spreading the information about the workshop.

Gender

PO will encourage economies to achieve 50/50 gender balance in the nomination by requesting it in the invitation.

PO will make maximum efforts to achieve the gender balance in selecting experts and guest speakers.

PO will consider having a session to discuss reducing food waste from women’s perspective, which will be facilitated by a female expert. 

Participants of the workshop will be counted by gender and the gender balance will be set as one of indicators for workshop assessment. 

The main theme of the project, ICT and innovative technology, will also constitute two of key pillars of APEC Policy Partnership for Women and the Economy (PPWE), “Skills and Capacity Building” and “Innovation and Technology”.

Work Plan

The project aims to share and discuss the best practices in a two-day workshop.  Each economy is requested to appoint a focal point who will communicate with private sector to nominate best practices that will be presented in the workshop.

The implementation team will select best practices for the workshop in collaboration with APEC Secretariat to ensure transparency.  The best practices will be selected from a technological point of view.  However, efficiency is also taken into consideration since the volume always matters in food loss and waste issues.


Phase

Date

Tasks

Deliverables

Establish Focal

Point Network

 (FPN)

August 2018

PPFS - FSW

Establish Focal Point Network (FPN)

FPN list

Project planning

Phase 1

August - October 2018

- Assemble implementation team

- Develop workshop agenda

- Select contractor

Draft workshop agenda

Project planning

Phase 2

October - December 2018

- Decide how to nominate best practices

- Decide how to select best practices to be presented in the workshop

Preparation of

the workshop

Phase 1

January - March 2019

- Receive best practices

- Finalize workshop agenda

- Secure venue

- Submit Monitoring Report

Workshop agenda

Monitoring Report

Preparation of

the workshop

Phase 2

April - May 2019

- Select best practices to be presented in the workshop

- Send invitation

Participants list

Hold workshop

June 2019

- A two-day workshop will be held in Tokyo

- Conduct a survey at the end of the Workshop

- Draft Summary Report

Workshop

Reporting

July 2019

- Draft completion report

- Circulation and endorsement of Summary Report

Final Report

August 2019

- Circulation and endorsement of Completion Report

- Submit Completion Report and Summary Report

Completion Report

Long Term

Evaluation

Dec 2019

- May 2020

Long Term Evaluation



Risks

Potential risk

Risk-mitigating solution

Low engagement from economies in the collection of best practices

· Work closely with co-sponsors and economies that have been active in APEC projects on FLW to receive at least 8 best practices.

·   Collaborate with relative APEC fora such as ATCWG, SME and ABAC.

Lack of interest from private sector

· Expand outreach in collaboration with ABAC, International  Agencies and NPOs.

Lack of best practices

·    Consider including non-edible by-products.

Low interest in participating in the workshop

·    Disseminate project information at 2018 PPFS-FSW.

·         Collaborate with economies that have completed APEC

funded projects on food loss and waste.

·         Consider having guest speakers from international agency

to widen the range of potential participants.

·   Invitation will be sent in a timely manner.

Lack of project sustainability

· Consider collaborating with other APEC projects on reducing food loss and waste to expand outreach.


Monitoring and Evaluation

As for monitoring, PO will make sure that the project proceeds in line with the timeline.  The monitoring report will be submitted by the end of March 2019 as required in Project Guideline.  As for evaluation, participants of the workshop will assess the project through a survey.  Post-workshop evaluation will be conducted in the survey.  The survey will be developed based on APEC Guidebook Appendix H and checked by APEC secretariat.  Performance indicators are as follows:

-  Number of participants

-  Gender balance of participants (50/50)

- Number of economies attending the workshop (at least 14 economies)

-  Number of participants from private sector

-  Satisfaction (at least 75% medium or higher)

Linkages

Engagement: Relevant APEC fora such as ATCWG, SME and ABAC will be invited to contribute to the project by nominating potential speakers and attending the workshop.  Summary Report will be shared among relevant APEC fora.  FAO, other international agencies and NGOs that have interests on food loss and waste issues will participate in the project as well.  Such international agencies and organizations will collaborate in providing knowledge in planning and making presentations at the workshop.

Previous work: The project builds capacities on completed and on-going APEC projects on reducing food loss and waste: “Strengthening Public-Private Partnership to Reduce Food Losses in the Supply Chain” (M SCE 02 2013A) and “Survey on Innovative Technologies & Best Practices to Reduce Post Harvest Food Loss” (PPFS 02 2014S). The workshop will share technologies and ideas from the private sector to reduce food waste at Processing & Packaging and Distribution & Market levels in the food value chain, and will build capacities in the area where these projects hardly covered.  Therefore, duplication will be avoided and capacity building on reducing food loss and waste will be achieved.

APEC’s comparative advantage: One of the key features of APEC is strong ties between public with private sector.  The project aims to support APEC to achieve APEC’s target to reduce food loss and waste and SGD12.3 through public-private partnership.  The project requires practical inputs from private sector to address food waste that is one of food loss and waste issues for which APEC has been dedicating since 2013 through funding projects on reducing food loss and waste.  This project aligns to on-going APEC initiatives, APEC Food Security Roadmap Towards 2020 and APEC Food Security and Climate Change Multi-Year Action Plan (MYAP) 2018-2020.  For these reasons, APEC is the best sources of funds for this project.

Sustainability

After steadily declining for over a decade, global hunger appears to be on the rise, affecting 11 percent of the global population.  In addition to an increase in the proportion of the world’s population that suffers from chronic hunger (prevalence of undernourishment), the number of undernourished people on the planet has also increased to 815 million, up from 777 million in 2015 (FAO SOFI 2017). 

In addition, estimated global demographic growth – 9.3 billion people by 2050 – and the consequent 50 percent increase in agro-food demand will pose greater challenges to global food value chain (FAO, 2016c).  Reducing the enormous amount of food lost along the different levels of the food value chain is a key priority to improve food security, nutrition and the sustainability of food systems (FAO 2018 Gender and food loss). 

It is obvious that food security issues will not be addressed within coming few years.  These issues are long-term issues.  The outputs from the project and previous APEC projects on reducing food loss and waste continue to have impact until these issues will be solved in the long period.  

Summary Report, including the best practices, from the workshop will be uploaded in APEC Project Database and will thus remain accessible to not only participants but also anyone who take interest in food loss and waste issues even after its completion.    The best practices from the workshop and relevant APEC projects will be referred by participants and potential stakeholders to achieve their domestic food loss and waste reduction targets and to improve profitability of private sector.  . 

The project will establish a network of experts and stakeholders from public and private sectors on reducing food loss and waste among APEC economies, which can carry project objectives forward.  Network List will be made and circulated after the workshop.  Network List includes name, title, organization and email address of participants who wish to be listed.  Network members are encouraged to lead the discussion on reducing food loss and waste among APEC economies to stay focused to achieve the food loss and waste reduction goal.

Project Overseers

This project will be implemented by Economic Security Division, Economic Affairs Bureau, Ministry of Foreign Affairs of Japan.  Economic Security Division has been closely working with Food and Agriculture Organization of the United Nations (FAO) Liaison Office in Japan on Food Loss and Waste.

Yoshiaki OKAHARA (yoshiaki.okahara@mofa.go.jp), Researcher of Economic Security Division, Economic Affairs Bureau, Ministry of Foreign Affairs of Japan.  Mr.Okahara has experience working in food industry over 20 years both domestic and overseas.  He and below two colleagues are working on Food Security issues in MOFA.

Hiromitsu KAWAIDA (hiromitsu.kawaida@mofa.go.jp), Researcher of Economic Security Division, Economic Affairs Bureau, Ministry of Foreign Affairs of Japan and Ayumi HARA (ayumi.hara@mofa.go.jp), Deputy Director of Economic Security Division, Economic Affairs Bureau, Ministry of Foreign Affairs of Japan are alternative points of contact for this project.

Cost Efficiency

Not Applicable.

Drawdown Timetable

Not Applicable.

Direct Labour

The Project Overseer will appoint one APEC-funded contractor (researcher) to do the following work: consultation, data collecting and documentation.

2 contractors: 70 hours x 60 USD/hr/person = USD 8,400

Scope of work: The responsibilities of the project contractor will be as follows:

1)  Logistics for participants and speakers: 24 hours

2)  Workshop: 16 hours

3)  Survey: 10 hours

4)  Workshop Summary Report: 20 hours

Waivers

It is anticipated that speakers and active participants from travel-eligible economies might request advance payment of travel expenses (airfare and per diem). Therefore, the project requests advance payments for speakers and participants from travel-eligible economies.

Speakers from the private sector who make presentations at the workshop will be paid for their travel expenses; Per diem and Airfare.

Are there any supporting document attached?

No 
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Version HistoryVersion History

Project No.

Project Title

Project Status

Publication (if any)

Fund Account

Sub-fund

Project Year

Project Session

APEC Funding

Co-funding Amount

Total Project Value

Sponsoring Forum

Topics

Committee

Other Fora Involved

Other Non-APEC Stakeholders Involved

Proposing Economy(ies)

Co-Sponsoring Economies

Expected Start Date

Expected Completion Date

Project Proponent Name 1

Job Title 1

Organization 1

Postal Address 1

Telephone 1

Fax 1

Email 1

Project Proponent Name 2

Job Title 2

Organization 2

Postal Address 2

Telephone 2

Fax 2

Email 2

Declaration

Project Summary

Relevance

Objectives

Alignment

TILF/ASF Justification

Beneficiaries and Outputs

Dissemination

Gender

Work Plan

Risks

Monitoring and Evaluation

Linkages

Sustainability

Project Overseers

Cost Efficiency

Drawdown Timetable

Direct Labour

Waivers

Are there any supporting document attached?

hdFldAdmin

Project Number

Previous Fora

Secretariat Comments

Reprogramming Notes

Consolidated QAF

Endorsement By Fora

PD Sign Off

Batch

Forum Priority

Committee Ranking Category

Committee Priority

PDM Priority

Priority Within Funding Category

Monitoring Report Received

Completion Report Received

PMU Field 1

PMU Field 2

PMU Field 3

On Behalf Of

Proposal Status

Originating Sub-Forum

Approval Status
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