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Getting More Value from Your Food

Getting More Value from Your Food As we celebrate World Environment Day, how you value your food can help shape a sustainable future. FOOD SECURITY FOOD COMPRISES A LARGE SHARE OF THE TOTAL EXPENDITURES OF ASIA'S POOR A 10% RISE IN DOMESTIC FOOD PRICES IN DEVELOPING ASIA COULD PUSH AN ADDITIONAL 64.4 MILLION PEOPLE INTO POVERTY 10% 60% FOOD VALUE CHAIN Satisfying market demands for a particular product requires a string of players working with one another, tracking the product from seeding or birth to consumption. This is called a "food value chain". 11) INPUTS PRODUCTION CONSUMPTION PROCESSING & DISTRIBUTION MARKETING Farmers markets Local shelf space Seeds Sorter Homes "Green" fertilizers Agrochemicals Farm machinery Irrigation Food manufacturers Packagers Branding Grader Restaurants Packager Groceries Institutions Logistics Food chains Take-out Materials Additives Food services Events Logistics CAUSES OF FOOD LOSS/WASTE DID YOU KNOW? FRUITS AND VEGETABLES PORK AND POULTRY FISH AND SEAFOOD FOOD LOSS IN SOUTH AND SOUTHEAST ASIA Animal death during breeding Discards during fishing AGRICULTURAL PRODUCTION Mechanical damage and/or spillage during harvest Crops sorted out post-harvest FRUITS & 50% VEGETABLES POSTHARVEST HANDLING AND STORAGE Spillage and degradation during handling Death during transport to slaughter & condemnation for slaughterhouse Spillage & degradation during icing, packaging, storage, and transport after landing Storage & trasportation between farm and distribution CEREALS & 20% MEAT Spillage & degradation during industrial or domestic processing Spillage during slaughtering & additional industrial processing (e.g. sausage production) Industrial processing such as canning or smoking PROCESSING Sorting out crops not suitable for processing Losses & waste in the market system (e.g. at wholesale markets, supermarkets, retailers, and wet markets) DISTRIBUTION 30% SEAFOOD FISH & CONSUMPTION Losses & waste during consumption at the household level WHAT TYPE OF WASTE DO FOOD SERVICE OPERATIONS GENERATE? PRE-CONSUMER FOOD WASTE POST-CONSUMER FOOD WASTE SUPPLY PREPARATION Waste from residues, packaging items Waste from trimmings, contaminated items, operating supplies STORAGE SSS COOKING CONSUMPTION Waste from spoiled food due to improper storage (e.g. not kept within right temperature, length of time), expiration, packaging items Waste from over production due to wrong forecast, handling of cooked food (e.g. stored at wrong temperature), overcooking, contaminated items, spoilage, used oil, residues, rejects, operating supplies Waste from leftovers ("plate waste" or "table scraps"), operating supplies (e.g. table napkins, disposable cutlery, condiments) WHAT IS ADB DOING TO PROMOTE FOOD SECURITY AND THE FOOD VALUE CHAIN? Better Irrigation Boosts Rice Yields in India An ADB-supported irrigation project in India's Chhattisgarh State now provides farms with a steady flow of water, making two harvests a year possible - improving livelihoods and reducing poverty in one of the country's poorest and most food-insecure states. Reaching Out to Isolated Communities ADB has funded the upgrade of rural roads and bridges in the southern Philippine island of Mindanao – making it easier for farmers to drive harvests to markets in trucks, and return with basic supplies to sell to neighborhood stores. Viet Nam's East-West Corridor Road No. 9 An ADB-financed project upgraded Viet Nam's "Road 9", which also connects the country with the Lao People's Democratic Republic. Processing plants have benefited from convenient and easy transportation for materials and prodúcts, including activities related to overseas markets. Village-level Investments: Way to Prosperity ADB has provided $56 million for public investments in villages in some of Indonesia's poorest districts, such as farm-to-market roads, rural markets, small-scale irrigation projects, and microfinance schemes. CHOOSING SUSTAINABLE FOOD Switching to sustainable food will improve nutrition intake and reduce your energy, water, soil, and carbon emission footprints. LESS LESS local fruits & vegetables in season MORE animal products processed food Diet in Terms of Greenhouse Gas Emissions MON TUE WED THU FRI SAT SUN 12,000 MILES A family eating red meat & dairy products on a weekly basis for the whole year is equivalent to driving a car 12,000 miles. - 760 MILES Switching to fish and chicken one day a week. - 1,160 MILES Switching to vegetable diet one day a week. - 5,340 MILES Switching to fish and chicken completely. - 8,100 MILES Switching to vegetable diet completely. TOP 10 TIPS TO REDUCE YOUR "FOODPRINT" AND FOOD BILLS 1. Shop Smart Plan meals, use shopping lists and avoid impulse buys. Don't succumb to marketing tricks that lead you to buy more food than you need, particularly for perishable items. Though these may be less expensive per ounce, they can be more expensive overall if much of that food is díscarded. 2. Buy Funny Fruits Many fruits and vegetables are thrown out because their size, shape, or color are not "right". Buying these perfectly good funny fruit, at the farmer's market or elsewhere, utilizes food that might otherwise go to waste. 4. Zero Down Your Fridge 3. Understand Expiration Dates In the US, "sell-by" and "use-by" dates are not federally regulated and do not indicate safety, except on certain baby food. Rather, they are manufacturer suggestions for peak quality. Most food can be safely consumed well after their use-by dates. Eat food that's already in your fridge before buying more, saving time and money. Follow storage guidance to keep food at its best. Websites such as lovefoodhatewaste.com can help you get creative with recipes to use up anything that might go bad soon. BEST BEFORE 21 DEC 2012 5. Say Freeze and Use Your Freezer Frozen food remain safe indefinitely. Freeze fresh produce and leftovers if you won't have the chance to eat them before they go bad. You can also do this with take-away or delivered food, if you know you will not feel like eating it the next day. 6. Request Smaller Portions Restaurants will often provide half-portions upon request at reduced prices. 7. Compost Composting food scraps can reduce climate impact while also recycling nutrients. 8. Kitchen rule: FIFO (First in First Out) Check your pantry. Cook and eat first what you bought first. Store newly bought canned goods at the back of the cabinet. Keep older ones in front for easy access. 9. Love Leftovers 10. Donate Tonight's leftover chicken roast can be part of tomorrow's sandwich. Diced older bread can become croutons. Be creative! Ask your restaurant to pack up your extras so you can eat them later. Freeze them if you don't want to eat immediately. Very few of us take leftovers home from restaurants. Don't be embarrassed to do so! Non-perishable and unspoiled perishable food can be donated to local food banks, soup kitchens, pantries and shelters. Local and national programs frequently offer free pick-up and provide reusable containers to donors. SOURCES • Asian Development Bank. http://www.adb.org • ADB's Lean Six Sigma Project (0AS) • Local Foodshed & Local Value Chains. http://www.dreamingnewmexico.org/food/ff-local-foodshed • Think. Eat. Save, http://www.thinkeatsave.org • M. Bittman (2007) Food Matters • FAO (2011) Global Food Losses and Food Waste ADB Asian Development Bank FIGHTING POVERTY IN ASIA AND THE PACIFIC wwW.ADB.ORG

Getting More Value from Your Food

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As we celebrate World Environment Day, how you value your food can help shape a sustainable future.

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