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Food Wastage Around The World

WASTAGE FOOD AROUND THE WORLD From farms, to supermarkets to forks - a massive proportion of food produced around the world goes uneaten. A GLOBAL ISSUE Food wastage is a huge problem. billion tonnes food produced around the world, per annum Yet due to poor practices, 30-50% of this is wasted 1.2-2 billion tonnes food wasted, per annum = Wasting food is a waste of resources. A waste of land 1.4 billion hectares The land surface which food wastes can be compared to the land surface of the largest countries. land used to produce uneaten food Food wastage is second to that of Russia. This is almost 30% of the world's agricultural land area A waste of water 250 km3 blue water (fresh surface and groundwater) used for the agricultural production of food wastage Compared to the world's largest blue water consumers, food wastage ranks higher than any other country. Considering agriculture uses up 70% of the world's freshwater supply for food to be wasted puts further pressure on the 700m people around the world suffering from water scarcity. A waste of energy If food wastage were a country, it would rank just behind USA and China. 3.3 Gtonnes of co, equivalent global carbon footprint of food wastage A waste of money About US 56% of food wastage occurs in developed countires $750bn the direct economic cost of global food wastage (excluding wasted fish and seafood) = Food wastage by region (calories/capita/day) 748 746 Europe Industrialised 1520 Asia North America and Oceania 594 414 North Africa, West and South and Central Asia Southeast Asia 453 Latin America 545 Sub-Saharan Africa And developed countries are hugely more accountable for consumption-stage wastage. Distribution and Market Processing Handling and storage Consumption Production Sub-Saharan Africa South and Southeast Asia Latin America North Africa, West and Central Asia Industrialised Asia Europe North America and Oceania WHY THE WASTAGE? Food loss and waste occurs throughout the supply chain: In developing countries, the reasons behind production-stage food wastage include: Technical limitations in harvesting techniques Poor storage and transport Financial Climate and conditions managerial constraints infrastructure For developed countries, reasons include: Agricultural production Post harvest handling and storage Not meeting quality specifications Not meeting quality specifications Damage from pests and disease Spillage and degradation Processing and packaging Food preparation Inadequate shelf life remaining waste Food services Wholesale/retail distribution (cafes, restaurants) At home consumption Food preparation waste Damage in transit/storage Food preparation waste Past use-by/best-before dates Product spoilage Poor inventory management Preparing to much food Inadequate shelf life remaining due to low sales Plate leftovers Food spoilage Plate leftovers HOW CAN YOU HELP It's clear that for the developed world, the end of the supply chain is significant. According to the UN-led campaign 'Think, Eat, Save: Reduce Your Foodprint', simple actions by consumers and food retailers can dramatically cut the amount of food wasted each year. Plan meals Use shopping lists or meal planning apps, and avoid impulse buys. Buy only what you need Avoid bulk buys, especially with perishable items. Understand expiration dates In the UK, 'best before' dates are manufacturer suggestions for peak quality. Eat food before the 'use by' date, or check if you can freeze it. Compost Compost food scraps, rather than binning them. Prolong food life Freeze, pickle or Reorganise the fridge Move older products to the front of your fridge so you remember to use them up before they expire. preserve surplus fruits and vegetables. Repurpose scraps Turn vegetable scraps into stocks. Use proper storage Airtight containers will help keep cereals and crackers from going stale. 10 Eat leftovers Freeze, or pack leftovers for school/work the next day. Monitor food waste Dedicate a week to writing down what food you throw out regularly - and adjust your buying and storage habits accordingly. The UN's Food and Agriculture Organization states that: If 1/4 of global food wastage could be saved, that would be enough to feed 870 million hungry people in the world. Especially for developed countries, change is needed. For consumers, this means a change in buying habits. For retailers, this means a change in industry practices. Action to tackle food wastage today can help ensure food security for tomorrow. SOURCES FAO. 2011. Global food losses and food waste: Extent, causes and prevention. fao.org FAO. 2013. Food wastage footprint: Impacts on natural resources. fao.org FAO. 2015. Save food: Global initiative on food loss and waste reduction. fao.org IMęchE, 2013. Global food: Waste not, want not. imeche.org Newcomer L. 2013. 29 smart and easy tips to reduce food waste. greatist.com UNDESA. 2014. Water scarcity. un.org Word Resources Institute. 2013. Creating a sustainable food future, Reducing food loss and waste. wri.org This image is licensed under the Creative Commons Attributions-Share Alike 40 International License - www.creativecommons.org/license/by-sa/40 ARBTECH arbtech.co.uk ..........

Food Wastage Around The World

shared by andycoops on Apr 30
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Food waste is a huge global problem. This infographic explains how it gets wasted and how we can do our bit to prevent the issue.

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