Global food waste is a cross-cutting issue that starts during agricultural production and continues all of the way to the landfill.
Over 30% of food is lost or wasted each year. This number is even more striking, given the large number of hungry people in the world. Wasted food is not only inefficient, it’s a social justice issue.
Global food waste has an enormous environmental impact, too. Food waste is a huge source of greenhouse gas (GHG) emissions and wasted natural resources, and therefore – reducing food waste could help to reduce global greenhouse gas emissions, establish food security, and encourage healthy food systems.
However, this is not to say people are ignoring the problem. Many large businesses, startups, and nonprofits see the issue of food waste as an opportunity. Billions of dollars and calories of food are wasted each year, and the benefits of this value can be recovered.
Read on to learn how.
Food waste: what are we talking about? #
When we talk about food waste, we may think of the food we throw away after cooking meals, or the uneaten food from our tables at fine dining establishments.
However, the sources of food waste are far more varied than this. Food waste includes lost or discarded food at all stages of the food system. Here are some important definitions related to food waste.
Food waste: definition #
“The term “wasted food” refers to any food that is not used for its intended use and must be “managed.”
“Wasted food” is the term used by the US EPA instead of “food waste” to express the value that can be recovered through alternative uses.
To properly implement tactics for food waste prevention as an effort to cutting global food waste, alternative uses for the food must be identified.
Wasted food comes from a wide variety of sources:
| Unsold food from local markets or other retail outlets such as produce food |
| Plate waste from restaurants |
| Prepared, perfectly edible food that has not been eaten |
| trimmings like food scraps from food preparation in restaurants, cafeterias, or homes; and by-products of food and beverage processing |
Food waste and food loss: what is the difference between them? #
There are a few different categories under the umbrella of wasted food.
“Food loss” refers to uneaten agricultural, forestry, and fishery products. It occurs during the food production and distribution stage. It is also caused by either a reduction in the quantity or quality of food.
This may occur due to various reasons. For instance, there may be disruptions in the supply chain due to fluctuating supply and demand or spoilage due to adverse weather conditions.
“Food waste,” on the other hand, refers to edible food that is intended for human consumption, but instead gets discarded or expires. This can occur in many different situations during preparation, sales, or food service. It includes plate waste, spoiled food, and discarded peels and rinds.
Rich countries waste the most, as do industrialized countries – who often have a significant impact on this food loss and waste.
“Food loss and waste” is a term used to define the sum of both types of inefficiencies from unused food in the food system. This term helps researchers clearly explain the scope of their studies.
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