Article:
Defining Food Loss and Wastage
In the context of global food production, food loss and wastage are significant issues that need to be addressed. As defined in the report “Reducing Food Loss and Waste” by the World Resources Institute (WRI), food loss refers to food that fails to reach the consumer due to spills, spoilage, or abnormal reduction in quality, such as bruising or wilting. This is often an unintended result of agricultural processes, technical limitations in storage, infrastructure, packaging, or marketing strategies. On the other hand, food waste involves food that, despite being fit for human consumption, does not get consumed because it is discarded—either before or after it spoils. This phenomenon is typically a result of negligence or a conscious decision to dispose of food.
The Impact of Uneaten Food
Uneaten food has far-reaching economic and environmental impacts. The WRI report reveals that nearly one-third of the food produced each year goes uneaten, costing the worldwide economy in excess of $940 billion. It’s not just a financial matter, though. Uneaten food also contributes about 8% of global greenhouse gas emissions that are heating our planet.
Where Food Loss and Wastage Occurs
It’s vital to understand the distribution of food loss and waste in order to strategize effective solutions. According to the WRI report, most food loss happens “near the farm,” primarily in lower-income countries. Conversely, food waste is more prevalent “near the plate,” in higher-income nations.
Which Food Groups Get Lost or Wasted Most?
Different food groups experience varying levels of loss and waste. In 2007, roots and tubers had the highest level of wastage, over 62%. Fruits and vegetables followed closely with a wastage rate of over 41%. By weight, fruits and vegetables make up the largest portion of annual food loss and waste.
Facts about Food Wastage
| Food group | Percentage wasted (2007) |
|---|---|
| Roots and tubers | 62% |
| Fruits and vegetables | 41% |
Solutions to Food Loss and Wastage
Reducing food loss and waste requires strategic and cooperative action. The WRI report recommends developing national strategies for food loss and waste reduction. Creating public-private partnerships at a national level can also help handle this issue. Solutions need to be implemented across the entire supply chain. Additionally, shifting consumer social norms to view food waste as unacceptable is also crucial in mitigating this global challenge.
About World Resources Institute (WRI)
The World Resources Institute (WRI) is a global research organization operating in more than 60 countries around the world, including Brazil, China, India, Indonesia, Mexico, and the United States. Established in 1982 and headquartered in Washington, US, WRI aspires to create a world where the actions of government, business, and communities combine to eliminate poverty and sustain the natural environment for all people.
