Food Waste Management

Definitions of Food Loss and Waste

Together, food loss and waste comprise the total edible parts of plants and animals (food) that are
producedand harvested for consumption by humans, but in the end are not consumed by humans.
Therefore, food which was produced for the intention of human consumption but is then redirected to
other uses such as bioenergy or animal feed is still counted as food loss and waste.

The terms 'food loss' and 'food waste' in some cases are used interchangeably, but in fact they
refer to losses at different stages of the food supply chain. The food supply chain is composed of the
stages that food travels through from agricultural production and harvest to reaching the consumer.
These stages include: agricultural production (harvest), post-harvest handling and storage, processing
(i.e., slaughter, production of food items such as bread from wheat, etc.), distribution (i.e., markets and
retailers), and consumption. 'Food loss' refers to reductions in the quantity of food sustained in the food
supply chain after harvest before it reaches the state in which is it presented to the consumer .Food loss
occurs during postharvest stages in the supply chain such as handling, storage, transport, processing,
and distribution. These losses are generally a result of limitations or problems associated with the
agricultural process or processing technology (i.e., food spoiling due to poor storage). Food waste, on
the other hand, refers to food that is of appropriate quality to eat but is discarded before it is consumed,
either at the retail location or by the final consumer . In this case, food waste is largely a product of
retail operations and consumer behaviour. The term 'potential food loss and waste' has also been
defined to include preharvest losses, such as from pest and disease problems before harvesting, or other
reasons crops may be left in the field and not harvested (i.e., price drops, poor weather conditions.

The Problem of Food Waste

An FAO study using compiled global food production and waste data from 2009 estimated
that 32% of all food which is produced for human consumption globally is lost or wasted; this amounts
to approximately 1.3 billion tons per year (FAO 2011). When this estimate is converted to calories,
approximately 24%, or one out of every four food calories produced, is wasted agricultural production.
The majority of food loss and waste occur at different stages in the food supply chain for developed and
developing regions. In industrialized countries, the majority of food is wasted at the retail and consumer
stages, while in low-income countries, food is often lost in the production or processing stages of the
supply chain before it even reaches the consumer . Still, most food loss and waste comes from
consumers in areas of mass food consumption . For instance, food waste at the .consumer level in
developed countries is estimated at 222 million tons, which is nearly as high as the total net food
production (230 million tons) of sub-Saharan Africa (FAO 2011).
 Food Waste & Food Security

The second UN Sustainable Development Goal calls for global food security and the end of
world hunger by 2030 (United Nations, 2015). Achieving food security means that all individuals will
have access, at all times, to enough nutritious food to live a healthy life (Stringer 2016). According to the
FAO, food security is composed of four components: availability of food, access to food, utilization af
food (i.e acquiring food safely and receiving a balance of nutrients), and stability of food supply li.e.,
resiliency to shocks in the food supply system) ( FAO 2014). Thus, ensuring the food security of an
estimated 9.7 billion people by 2050 in an equitable and. sustainable way is identified as one of the most
crucial challenges facing society today (United Nations Department of Economic and Social Affairs 2015;
Godfray 2010). The rising global population, along with shifting food consumption trends in developing
nations (such as an increased demand for meat in South and East Asia), have spurred calls for a
necessary increase in food production of 70%-100% by 2050 to achieve global food security, if food
consumption trends follow current projected demand (FAO 2009; World Bank 2008; Royal Society of
London 2009). However, issues of global food security are multi-faceted, and increased food supply will
not necessarily end world hunger. In fact, FAO data shows that enough food is already produced
worldwide to provide adequate calories for the 805 million chronically undernourished individuals in the
world today (OECD 2009; FAO 2014; Stringer 2016). Hunger remains a problem of access, obtaining an
appropriate balance of nutrients, and purchasing power; these issues are further exacerbated during
times of food price inflation and volatility, such as the 2008 food [Link] issues are a result of the
transnational agribusiness corporations and financial trading companies controlling the global supply
chain through the corporate food regime. These corporations use global issues of hunger simply as a
profit motive to encourage investment in novel private technologies to dramatically increase food
production by 2050, whether or not this increase will actually enhance the human right to food .

However, the management of food waste presents an inherent opportunity for sustainable
development. By reducing the amount of food that is lost or wasted, food availability and access can be
improved without having to intensify food production, increase the amount of land used for agriculture,
or increase the application of chemical fertilisers and pesticides. By recycling food loss and waste, the
efficiency of the food supply chain can be improved and thus reduce food prices for consumers

Reducing Food Loss & Waste

Reducing Production Loses

Food losses during agricultural production can occur when crops that could be harvested are left
in the ground. This can be because weather conditions make harvest unfavourable or impossible, or if
produce does not meet quality standards for the [Link] is common for farmers to grow more than they
plan to sell, as a way to avoid risk if some of their crop is destroyed from weather conditions or pests.
However, in the cases that farmers have overproduced, but the market is unfavourable to sale, many
will leave a large portion of the crop in the ground, as it will cost more to harvest it than they would
receive from the sale . In this way, food markets are working against farmers, and there needs to be
policy in place to protect farmers in times of crop losses, and encourage harvest in times of over-
production to create surplus food supplies.

Post-Harvest Handling and Storage

A major contribution to food loss, especially in developing regions, is the lack of adequate
handling of and storage facilities for fresh products such as fruits, vegetables, meat, and fish. In
developing countries, 19% of fruit and vegetable loss occurs during handling and storage (FAO 2011).
These food items can quickly spoil in hot climates and thus require proper cool storage after catch,
slaughter, or harvesting (Rolle 2006; Stuart 2009). Additionally, failure to store cereal or pulse crops in
airtight conditions allows moisture and pests to enter, potentially causing mould, toxin, or pest
contamination of the crop . This often means that farmers must sell off their entire crop soon after
harvest, which can mean receiving lower prices as supply will be high at this time . Thus, introducing and
investing in technologies which allow for the proper handling and storage of fresh produce and grains in
low-income countries could help reduce food loss. Proper handling of fresh fruits and vegetables after
harvest and during transport is critical, as these items can easily be bruised or blemished, becoming
unmarketable . Sacks andbags are often used in developing countries to transport produce, but these
provide little protection . One option is to use plastic crates, which provide more crop protection, are
reusable for up to five years, and can often ease manual labour due to manageable size and presence of
handles .

Conclusion

The complex reasons behind why nearly one-third of all food produced for human consumption is
wasted are evident throughout the food supply chain, from production to consumption. While there are
many practical strategies which have been discussed to reduce food loss and waste (i.e., improving
storage facilities, starting food waste awareness campaigns), these do not solve the underlying causes of
why loss and waste still exist to such a large extent in todays word. The largest barrier to eliminating
food loss and waste is the corporate control of the global food system. Within this globalised, neoliberal
political economy, waste brings profit and power; whether from corporations encouraging unnecessary
and unhealthy overconsumption through marketing campaigns, or the governments of the developed
world encouraging overproduction of food commodities to use as a mechanism of control through food
aid, the global food system relies on creating and profiting from waste. Thus, to truly put an end to food
waste, citizens of the world must organise to reshape and rebuild local and global food systems in a way
that builds food sovereignty, respects nature, nurtures health and wellbeing of people, and ensures the
right to food for all people in sustainable and resilient manner.