Today is World Environment day and the theme is Think-Eat-Save. There are a host of resources available on www.unep.org/wed. The following information will help put things into perspective for you.
The impact of food waste
is not just financial. Environmentally, food waste leads to wasteful use of
chemicals such as fertilizers and pesticides; more fuel used for
transportation; and more rotting food, creating more methane – one of the most
harmful greenhouse gases that contributes to climate change. 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.
·
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 behaviour
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.
·
Discarded fish
alone amounts to as much as 30 million tonnes, compared to total landings of
100–130 tonnes/year.
·
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.
Sources:
Global Food Losses and
Food Waste - FAO, 2011
The
environmental crisis: The environment’s role in averting future food
crisis – UNEP, 2009
