10 facts about food waste

10-facts-about-food-waste

When topics such food waste are brought on a round table for a discussion you will start asking, how, when, and where does this happen with the adverse changes in climatic condition. You may wonder where this happens but research it that;

  • Overproducing food without considering the demand and the consumption rate leads to most food going at waste. Irresponsible waste disposal is a major problem nowadays.
  • In food processing stage, a lot of food is not treated with the required condition such as temperatures, preservatives and handling machines.
  • Retailing, storage and consumption are also some of the areas where food is prone to waste. Effective rubbish clearance is one of the ways to solve the problem.

Having known the area in which food is wasted, it is therefore important to have personal responsibility in the fight against the increased cases of food wastage.

Facts about food waste

  1. Roughly about 33% of the food produced around the globe for consumption, 1.3 billion tonnes go on waste either at early stages of production or during consumption.
  2. In developing countries it is where high cases of food wasted is reported. This occurs at early stages and can be traced from different perspective ranging from financial, managerial, technical, and storage statistics records. This can be improved by ensuring better transport, educating farmers on how to handle food using the advanced technology.
  • In developed countries food waste occurs at later stages which is contrary to developing counterparts. Inadequate communication between the supplier and the consumer can be contributing factor to food waste. Looking for alternative and better waste disposal options for the frequently thrown away food can help in resolving this problem.
  1. Around 33% of the sustenance created on the planet for human utilization consistently — roughly 1.3 billion tons — gets lost or squandered.
  2. Nourishment misfortunes and waste adds up to generally US$ 680 billion in industrialized nations and US$ 310 billion in developing nations.
  3. Industrialized and upcoming nations scatter generally similar amounts of sustenance — separately 670 and 630 million tons.
  • Consistently, customers in rich nations squander nearly as much nourishment (222 million tons) as the whole net sustenance creation of sub-Saharan Africa (230 million tons).
  • The measure of nourishment lost or squandered each year is equal to the greater part of the world’s yearly grains edit (2.3 billion tons in 2009/2010).
  1. Per capita squander by shoppers is between 95-115 kg a year in Europe and North America, while buyers in sub-Saharan Africa, south and south-eastern Asia, every cast off just 6-11 kg a year. Add up to per capita sustenance creation for human utilization is around 900 kg a year in rich nations, double the 460 kg a year delivered in the poorest locales.
  2. In developing nations 40% of misfortunes happen at post-collect and handling levels while in industrialized nations more than 40% of misfortunes happen at retail and shopper levels.
  3. At retail level, huge amounts of sustenance are squandered because of value principles that over-underscore appearance.
  • Regardless of the possibility that only 25% of the sustenance as of now lost or squandered all around could be spared, it is sufficient to bolster 870 million hungry individuals on the planet.

Food waste can be scaled up to zero levels if only everyone can exercise personal responsibility to mitigate this menace. This can be done by thinking before consumption, saving your food, your money and the environment and above all be a mindful eater.