FOOD WASTE INDEX REPORT 2024 - REPORT
NEWS: The United Nations Environment Programme’s (UNEP’s) Food Waste Index Report 2024 reveals that 1.05 billion tonnes of food were wasted globally in 2022, nearly 20% of consumer-available food. India is among the top contributors to this crisis.
WHAT’S IN THE NEWS?
Food Wastage vs. Food Loss
1. Food Wastage:
• Includes both edible and inedible parts of food that are discarded at various stages of the food supply chain.
• Occurs at the manufacturing, retail, food service, and household levels, including restaurants and homes.
• Includes food thrown away due to over-purchasing, spoilage, or aesthetic reasons.
2. Food Loss:
• Happens earlier in the supply chain, primarily due to poor storage, transport issues, and mishandling before reaching consumers.
• Leads to significant losses at farms, markets, and distribution centers before food reaches retailers.
Global Statistics on Food Waste
1. Hunger vs. Waste Crisis:
• 783 million people worldwide suffer from hunger, making food waste a serious global concern.
• Despite widespread food insecurity, 19% of consumer-available food is wasted at the retail, food service, and household levels.
India’s Food Waste Scenario
1. Second-Largest Food-Wasting Nation:
• India ranks second after China in terms of global food wastage.
2. Paradox of Food Waste and Hunger:
• 1.3 billion tonnes of food are wasted globally each year, while 735 million people suffer from chronic hunger.
• There is a stark contrast between food abundance and deprivation, especially in industrialized countries, where North America, Europe, and Asia collectively waste 222 million tonnes of food annually.
• India’s Case: Despite being a leading producer of food, inefficiencies in the supply chain lead to significant food wastage and persistent food insecurity.
3. Global Hunger Index (2024):
• India ranks 105th out of 127 countries, indicating high levels of hunger despite food surplus.
4. Per Capita vs. Total Waste:
• India's per capita household food waste is 55 kg per year, lower than 73 kg in the U.S., but due to India's large population, the total food wastage remains enormous.
• India discards 78 million tonnes of food annually, even as over 200 million Indians go to bed hungry every night.
Sources of Food Waste and Loss
1. Household Waste (Accounts for 61% of global food waste)
• Over-purchasing: Consumers buy more food than needed, leading to waste.
• Cultural habits: Cooking excess food for guests or celebrations, which often gets discarded.
• Leftovers and plate waste: Uneaten food is thrown away instead of being reused.
• Improper meal planning: Poor planning leads to expired or spoiled food.
2. Food Service Industry (Restaurants, Hotels, Catering)
• Buffet-style dining: Large quantities of food are prepared and often remain uneaten.
• Large portion sizes: Oversized servings result in high plate waste.
• Poor refrigeration: Ineffective cooling and storage reduce food shelf life.
• Mismanagement of perishables: Inefficient inventory control leads to spoilage.
3. Retail and Supermarkets
• Aesthetic standards: Fruits, vegetables, and packaged foods are discarded for minor imperfections.
• Short shelf life: Food products nearing expiration are thrown away instead of being redistributed.
• Overstocking: Surplus inventory leads to unsold and wasted food.
4. Supply Chain & Post-Harvest Losses
• Storage and transport losses: Inadequate handling and lack of cold storage cause food spoilage during transit.
• Processing waste: Significant portions of food are discarded during peeling, trimming, and sorting.
Efforts to Reduce Food Waste in India
1. Government and Policy Initiatives
• Save Food, Share Food, Share Joy Initiative:
Launched by FSSAI to encourage food donation and minimize food wastage.
• Mid-Day Meal Scheme (PM Poshan):
Provides nutritionally balanced meals in schools and ensures food is utilized efficiently.
• E-NAM (National Agriculture Market):
Reduces post-harvest losses by enabling better price discovery and direct farmer-to-market sales.
• Operation Greens:
Supports cold storage and food processing to prevent wastage of perishable goods.
• PM Kisan Sampada Yojana:
Promotes food processing infrastructure, cold chains, and value addition to minimize food spoilage.
Correlation Between Temperature and Food Waste
1. UNEP Food Waste Index Report Findings
• Hotter countries experience higher per capita food waste due to:
Increased fresh food consumption (which spoils faster).
Limited refrigeration and preservation options, accelerating spoilage.
2. Impact of Weather Conditions
• Erratic monsoons, droughts, floods, and landslides disrupt crop production and weaken supply chains, leading to food loss.
Global Best Practices to Tackle Food Waste
1. France (2016 Law Against Food Waste)
• Bans supermarkets from throwing away unsold food; instead, they must donate it to charities or food banks.
2. Italy (2016 Gadda Law)
• Encourages food donation through tax incentives and simpler donation procedures.
3. Denmark (Too Good To Go Initiative)
• A mobile app connects consumers with restaurants and stores selling surplus food at discounted prices.
4. Netherlands (Verspilling is Verrukkelijk – “Waste is Delicious”)
• A coalition of businesses repurposes surplus food into new products, such as:
Beer from stale bread
Soups from imperfect vegetables
5. United Nations' International Day of Awareness of Food Loss and Waste (IDAFLW)
• Observed annually on September 29th to create awareness of food loss and waste issues.
Impact of Food Waste
1. Economic Impact
• Massive Financial Losses: Over $1 trillion worth of food is wasted annually worldwide.
• Higher Costs: Businesses in retail and hospitality suffer financial losses, while households face rising grocery expenses.
• Resource Mismanagement: Wasted food means wasted land, water, and labor, driving up food prices.
• Burden on Waste Management: Food waste constitutes 10%-12% of municipal waste, increasing disposal costs.
2. Social Impact
• Deepening Social Inequality: Unequal food distribution deprives vulnerable populations of access to nutritious food.
• Hindrance to Progress: Food waste prevents achieving:
SDG 2 (Zero Hunger)
SDG 12.3 (Reducing food waste at consumer and retail levels)
3. Environmental Impact
• Municipal Waste Contribution: Food waste makes up 10%-12% of India’s municipal waste.
• GHG Emissions: Accounts for 8%-10% of global greenhouse gas emissions, primarily methane from landfills.
• Biodiversity Loss: Wastage increases deforestation and habitat destruction for unnecessary food production.
• Soil & Water Contamination: Decomposing food releases harmful chemicals, damaging ecosystems.
Way Forward
1. Household-Level Actions
• Smart Meal Planning & Shopping: Buy only necessary food items to avoid wastage.
• Efficient Food Storage: Use airtight containers and refrigeration to extend food shelf life.
• Creative Use of Leftovers: Repurpose food scraps into new dishes.
• Composting: Convert food waste into compost to minimize landfill burden.
• Food Donation: Share excess food with local food banks and charities.
2. Systemic Reforms
• Cold Storage & Infrastructure Development: Improve supply chains to reduce spoilage.
• Sustainable Business Practices: Encourage restaurants and retailers to redistribute surplus food.
• Education & Awareness: Introduce school programs on responsible consumption and waste reduction.
Source: https://www.unep.org/resources/publication/food-waste-index-report-2024