Why should we reduce wastage of food?

Between 30% and 50% or 1.2-2bn tonnes of food produced around the world never makes it on to a plate. Photograph: Murdo MacLeod for the Guardian Murdo MacLeod

Yesterday, June 5th was the World Environment Day. Did you know???

  • Roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted.
  • Every year, consumers in rich countries waste almost as much food (222 million tonnes) as the entire net food production of sub-Saharan Africa (230 million tonnes).
  • The amount of food lost or wasted every year is equivalent to more than half of the world’s annual cereals crop (2.3 billion tonnes in 2009/2010).
  • Food loss and waste also amount to a major squandering of resources, including water, land, energy, labour and capital and needlessly produce greenhouse gas emissions, contributing to global warming and climate change.
  • In developing countries food waste and losses occur mainly at early stages of the food value chain and can be traced back to financial, managerial and technical constraints in harvesting techniques as well as storage –and cooling facilities. Thus, a strengthening of the supply chain through the support farmers and investments in infrastructure, transportation, as well as in an expansion of the food –and packaging industry could help to reduce the amount of food loss and waste.
  • In medium- and high-income countries food is wasted and lost mainly at later stages in the supply chain. Differing from the situation in developing countries, the behavior of consumers plays a huge part in industrialized countries. Moreover, the study identified a lacking coordination between actors in the supply chain as a contributing factor. Farmer-buyer agreements can be helpful to increase the level of coordination. Additionally, raising awareness among industries, retailers and consumers as well as finding beneficial use for save food that is presently thrown away are useful measures to decrease the amount of losses and waste.
  • In the United States 30% of all food, worth US$48.3 billion (€32.5 billion), is thrown away each year. It is estimated that about half of the water used to produce this food also goes to waste, since agriculture is the largest human use of water. (Jones, 2004 cited in Lundqvist et al., 2008)
  • United Kingdom households waste an estimated 6.7 million tonnes of food every year, around one third of the 21.7 million tonnes purchased. This means that approximately 32% of all food purchased per year is not eaten. Most of this (5.9 million tonnes or 88%) is currently collected by local authorities. Most of the food waste (4.1 million tonnes or 61%) is avoidable and could have been eaten had it been better managed (WRAP, 2008; Knight and Davis, 2007).
  • In the USA, organic waste is the second highest component of landfills, which are the largest source of methane emissions. Methane is 23 times more potent than CO2 as a greenhouse gas. The vast amount of food going to landfills makes a significant contribution to global warming.

While we worry about feeding 9 billion people by 2050, perhaps our greatest concern and investment right now should be on ways to reduce wastage. Increasing investment in better transportation, storage and improving awareness & incentive’s for better buying behavior by both wholesalers and retail consumers could have significant impact on improving our environment now and for the one we leave for our future generation.

You can learn more about food waste and interesting statistics in the links below:

http://www.fao.org/news/story/en/item/196402/icode/

http://www.theguardian.com/environment/2013/jan/10/half-world-food-waste

http://www.unep.org/wed/2013/quickfacts/

Posted on June 6, 2015, in Uncategorized and tagged , , , , , , . Bookmark the permalink. Leave a comment.

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