FOOD WASTE CRISIS: ECONOMY/SCHEME
NEWS: Colossal wastage that is food for thought
WHAT’S IN THE NEWS?
The UNEP Food Waste Index Report 2024 highlights global food wastage, with India being one of the top contributors, discarding 78 million tonnes of food annually. Efforts like the Save Food, Share Food, Share Joy Initiative and reforms in cold storage and supply chain infrastructure aim to reduce food wastage and improve food security.
Food Waste in India and Globally:
Global Food Waste Crisis
• Global Statistics: According to the UNEP Food Waste Index Report 2024, 1.05 billion tonnes of food were wasted globally in 2022, accounting for nearly 20% of consumer-available food.
• Hunger vs. Waste: Despite 783 million people facing hunger worldwide, 1.3 billion tonnes of food are wasted annually. This stark contrast highlights the inefficiencies in food distribution and consumption.
Food Wastage vs. Food Loss
• Food Wastage: Refers to the discarding of both edible and inedible parts of food at various stages of the supply chain (manufacturing, retail, households, etc.).
• Food Loss: Occurs at earlier stages, often due to poor storage, transportation, and handling, leading to avoidable waste before food reaches the consumer.
India's Food Waste Scenario
• Second-Largest Contributor: India ranks second after China in global food wastage.
• Massive Waste: India discards 78 million tonnes of food annually, despite being a leading food producer.
• Hunger Paradox: More than 20 crore Indians go to bed hungry, yet there is significant food wastage, indicating severe supply chain inefficiencies.
• Per Capita Waste: India’s per capita household food waste is 55 kg per year, which is lower than countries like the U.S. (73 kg), but its large population results in massive overall wastage.
• Global Hunger Index (2024): India ranks 105th out of 127 countries, showing the contradiction between food wastage and food insecurity.
Sources of Food Waste and Loss
• Household Waste (61%):
• Over-purchasing: Buying more food than needed.
• Cultural habits: Cooking excess food for celebrations or guests.
• Leftovers: Food discarded instead of repurposed.
• Poor meal planning: Leads to food spoilage due to lack of consumption.
• Food Service Industry:
• Buffet dining: Excess food prepared and served but not consumed.
• Large portion sizes: Result in plate waste.
• Poor refrigeration: Affects food longevity and contributes to wastage.
• Retail & Supermarkets:
• Aesthetic standards: Fruits and vegetables discarded for minor imperfections.
• Short shelf life: Expiring products discarded to maintain fresh stock.
• Overstocking: Leads to unsold food being wasted.
• Supply Chain & Post-Harvest Losses:
• Storage and transport issues: Poor handling and lack of cold storage cause spoilage.
• Processing waste: Parts of food discarded during sorting and trimming.
Efforts to Reduce Food Waste in India
• Save Food, Share Food, Share Joy Initiative: Launched by the FSSAI to promote food donation and minimize food wastage.
• Mid-Day Meal Scheme (PM Poshan): Serves nutritious meals in schools while minimizing food wastage.
• E-NAM (National Agriculture Market): Aims to reduce post-harvest loss by providing farmers direct market access.
• Operation Greens: Supports cold storage, logistics, and food processing to prevent perishable food wastage.
• PM Kisan Sampada Yojana: Promotes infrastructure for food processing, cold chains, and value addition.
Correlation Between Temperature and Food Waste
• Rising Temperatures: There is a direct correlation between increased temperatures and higher food waste levels. Hotter countries tend to waste more food, mainly due to:
• Increased consumption of fresh foods with fewer edible parts.
• Limited refrigeration and preservation options, leading to faster spoilage.
Global Best Practices to Tackle Food Waste
• France (2016 Law Against Food Waste): Banned supermarkets from throwing away unsold food; they must donate it to charities or food banks.
• Italy (Gadda Law, 2016): Encouraged businesses to donate surplus food through tax incentives and simplified procedures.
• Denmark (Too Good To Go): A mobile app that connects consumers with restaurants and supermarkets to buy surplus food at discounted prices.
• Netherlands (Verspilling is Verrukkelijk): A coalition of businesses repurposes surplus food into products like beer from stale bread and soups from imperfect vegetables.
Impact of Food Waste
• Economic Impact:
• $1 trillion worth of food wasted annually, causing severe economic losses.
• Food waste leads to higher operational costs in retail and hospitality sectors.
• Resource mismanagement: Wasted land, water, and labor, driving inflation in food prices.
• Food waste makes up 10%-12% of municipal waste, increasing government spending on disposal and landfill management.
• Social Impact:
• Social Inequality: Unequal food distribution exacerbates the gap between the affluent and underprivileged, limiting access to nutritious food.
• Hindering Progress: Food waste prevents food from reaching the needy, hindering progress towards SDG 2 (Zero Hunger) and SDG 12.3 (reducing food waste).
• Environmental Impact:
• Greenhouse Gas Emissions: Food waste contributes to 8%-10% of annual GHG emissions, mainly methane from landfills.
• Biodiversity Loss: Wasteful practices contribute to deforestation and habitat destruction.
• Soil and Water Contamination: Chemical leachates from decomposing food waste harm ecosystems.
Way Forward
• Household-Level Actions:
• Smart Meal Planning: Plan meals and stick to shopping lists to avoid overbuying.
• Efficient Food Storage: Use airtight containers and maintain proper refrigeration to extend shelf life.
• Creative Use of Leftovers: Repurpose food scraps into new meals to reduce waste.
• Composting: Convert kitchen waste into compost, reducing landfill contributions.
• Food Donation: Share surplus food with local food banks or charities.
• Systemic Reforms:
• Cold Storage & Infrastructure: Invest in cold chains and efficient transportation to prevent spoilage.
• Sustainable Business Practices: Encourage retailers and restaurants to redistribute unsold food.
• Education & Awareness: Introduce educational programs on responsible consumption and food conservation.
Conclusion
• India must urgently address food waste to reduce its carbon footprint, enhance food security, and bridge social inequality.
• Conscious consumption and sustainable food systems are vital for resource optimization and a hunger-free future.
Source: https://www.thehindu.com/opinion/op-ed/colossal-wastage-that-is-food-for-thought/article69369695.ece