Key Points• Almost one-third of food produced for human consumption(approximately 1.3 billion tons per year, which could feed the totalglobal population of 7 billion) is either lost or wasted.• Overall food loss primarily occurs in during the production to retailphase of the food chain.• Consumers in industrialized nations waste significantly more foodthan their counterparts in developing countries.• Pre-harvest losses are another major factors in the developing world.• Post-harvest losses occur mainly due to corruption and meagerinfrastructure of food storage in the developing world.• An increasing world population, and its progressively available scarceresources, make reduction in food losses and waste a key componentin any strategy for a sustainable future global food supply.
WED 2013 Theme – Think-Eat-Save• According to the UN Foodand Agriculture Organization(FAO), every year 1.3 billiontons of food is wasted.• This is equivalent to thesame amount produced inthe whole of Sub-SaharanAfrica.• At the same time, 1 in every7 people in the world go tobed hungry and more than20,000 children under theage of 5 die daily fromhunger.(Source:UNEP)
Balanced Food• We utilize naturalresources forproduction of all theseitems on our plate
In low-income countries most loss occurs duringproduction, while in developed countries food iswasted at the consumption stage.Production Phase Consumption Phase
Our Life Style ??? CurrentWorld Population –7 billion. Projected world populationin 2100 – 36.4 billion If everyone on Earthcontinue our current lifestyle and food habit, itwould take more than 7Earths to support humanpopulation by the end ofthis century.(Source – UN report)
Food Loss/Food Waste• Food Loss refers to foodthat gets spoiled, or incursreduction of quality andvalue during its processingin the food supply chainbefore it reaches its finalproduct stage.• Food waste refers to foodthat completes the foodsupply chain up to a finalproduct, of good quality andfit for consumption, but stilldoesnt get consumedbecause it is discarded toget decomposed.
Foodwaste• If food is wasted, it means thatall the resources and inputsused in the production of allthe food are also lost.• For example, it takes about1,000 litres of water toproduce 1 litre of milk andabout 16,000 litres goes into acow’s food to make ahamburger.• The resulting greenhouse gasemissions from the cowsthemselves, and throughoutthe food supply chain, all endup in vain when we wastefood.
Food Spoilage• Loss in nutritive value• Creates dangerous toxins• Loss in fresh appearance
The main food waste producing sectorsIndicatescanteens
Food waste is Expensive• When thinking about the costof food waste, most of us justthink about the disposal costs– but there are other costs toconsider.• It has been estimated thateach ton of food waste cancost between Rs.2,10,000 –Rs2,40,000.• This cost includes:1. Costs to buy2. Costs to cook & manage onsite3. Cost of disposalThe solution to this waste ofmoney is Food Waste Prevention.
As all the energy, water and packaging used in foodproduction, transportation and storage is wasted.
Throwing away good food is a waste• If we stopped wastingfood which could havebeen eaten, it wouldhave the same impacton carbon emissions astaking 1 in 5 cars off thecrowded roads.• Our carbon footprintwill be reduced
Food Insecurity/Infrastructure Deficiency in India• India is a good example of the infrastructure-oriented struggle with food loss in developingnations.• The nation loses 40 per cent of its food intransit due to a lack of cold storage, faultyelectricity and poor roads – in all, more fruitand vegetables than the UK consumes andmore grain than Australia produces.• This is exacerbated by policy-level inadequacy,even corruption, at certain junctures.• On a wider scale, this type of mismanagementhas led to less food being produced per persontoday than in the 1970s. The percentage ofGDP being spent on agriculture today is downto 0.6 per cent, from 1.4 per cent in the 1980s.• China, by contrast, spends 5 per cent of itsGDP on agricultural development andproduced double India’s output of rice in 2012.Global Index of Food InsecurityGreen/Low Risk to Yellow/MediumRisk to Orange/High Risk toRed/Very High Risk.Source: Maplecroft, Maplecroft.org.
• India is a poor countrywhere millions ofpeople do not getenough food to eat.Hence, we shouldnever waste food.• To prevent wastage offood, we should takethe following 7 steps:
1.Control of weeds and harmful insects in fields wouldincrease yield of food grains, fruits and vegetables.
2. Proper storage of food grains (cereals) and fruits andvegetables is essential to protect them from damage due toabiotic factors like temperature and humidity and biotic factorslike rodents, birds, insects and microbes.
3. We should keep the nutritive value and the comparativecost of food articles in mind while buying them
4. We should buy only that much quantity of foodwhich can either be consumed or kept safely at home.
5. We should not waste food at socialand religious functions.
6. We should avoid excessive refiningand processing of food.
7.We should avoid undesirable cooking practices like:
Think & look at this... when you complain about your food andthe food we waste daily..."