FOOD WASTAGE

                  FOOD WASTAGE

Defining Food Wastage

Communities across Europe and North America are establishing food waste reduction programs to tackle the issue at hand. Measuring the impact of these programs is key to their success and effectiveness. Well-defined terms will facilitate the development of food wastage benchmarks to help measure the effectiveness of waste reduction policies and programs.
It is a communication challenge to convey different concepts of wasted food. Does “edible” or “useable” or  “avoidable” adequately convey the concept that perfectly good food has been allowed to go to waste?  Some would argue that rotten food is no longer “edible” and is, therefore, not wasted food (but still food waste in the broader sense).  To avoid the problem of different interpretations of wasted food, WRAP established the following set of definitions governing food waste (WRAP, 2008):
Avoidable: Food and drink thrown away that was, at some point prior to disposal, edible (e.g. slices of bread, apples, meat).
Possibly avoidable: Food and drink that some people eat and others do not (e.g. bread crusts), or that can be eaten when a food is prepared in one way but not in another (e.g. potato skins).
Unavoidable: Waste arising from food or drink preparation that is not, and has not been, edible under normal circumstances (e.g. meat bones, egg shells, tea bags).
There is growing acceptance of these definitions by the U.S. Environmental Protection Agency (EPA) and many European countries (including Germany, and the Nordic countries) acknowledge and accept these definitions.

Measuring Food Wastage

Accurately measuring and calculating food wastage provides its own set of challenges. The best way is probably through waste audits. However the challenge is that by the time food waste samples are audited, the rate of decomposition and other factors (e.g. commingling of the food wastes) may interfere with the ability to identify what was avoidable from unavoidable when the food was originally discarded. In addition, some avoidable food waste may be discarded down the drain (e.g., unwanted yogurt) or composted on-site, and won’t show up in waste audits, thus impacting information and results.

Reducing Residential Food Waste

An estimated 98 million tons of good edible food is currently wasted each year in the European Union (EU). This is equivalent to 395 lbs/year for every EU citizen. The EU forecasts that European food waste will increase by 42 percent over the next eight years — to a staggering 139 million tons/year.  In January 2012, the European Parliament adopted a resolution regarding food waste, with 2014 planned as the European Year Against Food Waste — and a target of reducing food waste in EU Member States by 50 percent by 2020.

Environmental Impacts

Producing food consumes valuable energy and resources. According to the Natural Resources Defense Council (NRDC), “getting food to our tables eats up 10 percent of the total U.S. energy budget, uses 50 percent of U.S. land, and swallows 80 percent of freshwater consumed in the United States” (see “Wasted: How America Is Losing Up to 40 Percent of its Food From Farm To Fork To Landfill,” August 2012).
Food wastage also equates to water wastage. More water resources go into the production of food than any other use. In the United States alone, it is estimated that citizens wasted 10.5 trillion gallons of water associated with their annual wastage of food. This is enough water to sustain almost 500 million people (at almost 53 gallons/person/ day) annually (see Columbia University blog post, “Wasting Food = Wasting Water,”

Food Rescue

Many organizations collect unused but edible food from commercial establishments and ensure it is directed to those in need. In September 2012, the U.S. Department of Agriculture’s Economic Research Service (USDA) published a study measuring food security in the U.S. Since 2005, food banks (e.g. food pantries, soup kitchens, and shelters) across the U.S. have experienced a 46 percent increase in demand for food assistance.
In Dublin, Ireland, Food Glorious Food — a Trinity College student-led initiative established to bridge the gap between food waste and food poverty — links Dublin food businesses with nearby charities for easy and effective surplus food redistribution. In addition, two pilot projects are running to divert edible food to those in need. Honest to Goodness Farmers Market donates food left over at the end of market days to Don Bosco Teenage Care and the Science Gallery café donates surplus sandwiches and coffee to Tiglin for its weekly outreach bus in Dublin city center. An app is being tested to connect businesses with surplus food to nearby charities in real time. Charities must sign an agreement before they can be registered. Businesses with surplus food send a text to the organizations. Charities nearby are notified and the first to say “yes” organizes to pick up and distribute the food.

Food loss and waste

Food loss and waste is food that is not eaten. The causes of food waste or loss are numerous and occur throughout the food system, during production, processing, distribution, retail and food service sales, and consumption. Overall, about one-third of the world's food is thrown away.A 2021 metaanalysis that did not include food lost during production, by the United Nations Environment Programme found that food waste was a challenge in all countries at all levels of economic development. The analysis estimated that global food waste was 931 million tonnes of food waste (about 121 kg per capita) across three sectors: 61 per cent from households, 26 per cent from food service and 13 per cent from retail

1. Adopt a healthier, more sustainable diet

Life is fast-paced and preparing nutritious meals can be a challenge, but healthy meals don't have to be elaborate. The internet is full of quick healthy recipes that you can share with your family and friends

2. Buy only what you need

Plan your meals. Make a shopping list and stick to it, and avoid impulse buys. Not only will you waste less food, you’ll also save money!

3. Pick ugly fruit and vegetables

Don’t judge food by its appearance! Oddly-shaped or bruised fruits and vegetables are often thrown away because they don’t meet arbitrary cosmetic standards. Don’t worry - they taste the same! Use mature fruit for smoothies, juices and desserts.

4. Store food wisely

Move older products to the front of your cupboard or fridge and new ones to the back. Use airtight containers to keep open food fresh in the fridge and ensure packets are closed to stop insects from getting in.

5. Understand food labelling

There’s a big difference between “best before” and “use-by” dates. Sometimes food is still safe to eat after the “best before” date, whereas it’s the “use-by” date that tells you when it is no longer safe to eat. Check food labels for unhealthy ingredients such as trans fats and preservatives and avoid foods with added sugar or salt.

6. Start small

Take smaller portions at home or share large dishes at restaurants.

7. Love your leftovers

If you don’t eat everything you make, freeze it for later or use the leftovers as an ingredient in another meal.