How to Stop Food Loss and Waste

(FAO)* — World Hunger is on the rise; yet, an estimated 1/3 of all food produced globally is lost or goes to waste. We all have a part to play in reducing food loss and waste, not only for the sake of the food but for the resources that go into it.

An estimated one third of all food produced globally is either lost or wasted. In an age where almost one  billion people go hungry, this is unacceptable. Food loss and waste (FLW) represent a misuse of the labour, water, energy, land and other natural resources that went into producing it.

Food embodies much more than what is on our plates. It is, therefore, important that we recognize, appreciate and respect the value of food.

Food loss refers to any food that is lost in the supply chain between the producer and the market. This may be the result of pre-harvest problems, such as pest infestations, or problems in harvesting, handling, storage, packing or transportation.

Some of the underlying causes of food loss include the inadequacy of infrastructure, markets, price mechanisms or even the lack of legal frameworks. Tomatoes crushed during transport because of improper packaging is one example of food loss.

Food waste, on the other hand, refers to the discarding or alternative (non-food) use of food that is safe and nutritious for human consumption.  Food is wasted in many ways:

• Fresh produce that deviates from what is considered optimal in terms of shape, size and color, for example is often removed from the supply chain during sorting operations.
• Foods that are close to, at or beyond the “best-before” date are often discarded by retailers and consumers.
• Large quantities of wholesome edible food are often unused or left over and discarded from household kitchens and eating establishments.

Less food and food waste would lead to more efficient land use and better water resource management with positive impacts on climate change and livelihoods.

Everyone has a part to play in reducing food loss and waste. FAO accordingly works with a broad spectrum of stakeholders and partners to tackle the problem. At the macro level, FAO works in collaboration with governments and other international bodies to promote awareness and advocacy on the issues and to develop policies to reduce FLW.

At the meso-level, FAO’s activities facilitate coordination among food supply chain actors – farmers, handlers, processors and traders, in collaboration with the public and private sectors and civil society.

At the micro level, FAO focuses on consumers and changing their individual attitudes, behaviours, consumption and shopping habits related to food. This is done through education, particularly focusing on providing information on safe food handling, proper food storage in households and understanding “best before” dates in order to prevent and reduce food waste.

Reducing food loss and waste is critical to creating a Zero Hunger world and reaching the world’s Sustainable Development Goals (SDGs), especially SDG 2 (End Hunger) and SDG 12 (Ensure sustainable consumption and production patterns).

For many people on the planet, food is a given. But for the staggering more than 820 million people who are hungry, food is not a guarantee. FAO aims to increase respect for food, as well as for the farmers who produce it, the natural resources that go into producing it and the people who go without it.

• SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
• Technical Platform on the Measurement and Reduction of Food Loss and Waste
• Community of Practice on Food Loss and Waste Reduction
• Global Forum on Food Security and Nutrition
• INPhO, the Information Network on Post-harvest Operations

*SOURCE: FAO. Go to ORIGINAL. 2019 Human Wrongs Watch