Food on the table but wasted in masses

One of the alarming issues plaguing our society today is the massive amount of food that ends up getting wasted on a daily basis. While millions around the world go hungry without access to sufficient nutrition, tonnes of perfectly edible food is discarded in homes, restaurants, retail establishments and other places. As per estimates by FAO, around 1.3 billion tonnes of food is wasted every year globally which amounts to nearly one third of all food produced for human consumption. That's a colossal quantity that can feed billions of undernourished people.

The problem at household level

Private households form a major source of Food Waste Management as they are responsible for throwing away almost half of the world's edible but discarded food annually. Leftovers are often not stored properly and end up rotting in bins. Date labels on food packages are often misinterpreted leading to unnecessary disposal of consumable items. Large quantities are also cooked in anticipation of unexpected guests who may or may not turn up. Preparation of extra portions 'just in case' adds to the problem. Lack of planning while grocery shopping pushes people to buy more than what can realistically be eaten.

Issues in supply chains and retail sector

Food losses also occur during harvesting, storage, transportation and retail stages before the food reaches the consumer. Produce not meeting size or aesthetic standards gets rejected and thrown away. Poor packaging and insufficient refrigeration facilities during transport damage items. Strict date labels enforced by retailers force wholesalers to discard still edible goods close to expiration. Supermarkets also dispose huge amounts daily to make space for newly arriving stocks and clear shelves. Imperfections in cropping and processing methods contribute further to food waste management of usable products.

Strategies to reduce waste at restaurants

Restaurants and catering services see a sizable portion of their food supplies going uneaten and thrown out as trash on a daily basis. Over-preparation of dishes anticipating high customer turnout, leftovers on customers' plates and expiry of prepped ingredients are some main causes. However, with some forethought, a lot can be saved. Suitable portion sizing based on expected covers, flexible menus adjusting options as the day progresses and strategic storage-retrieval practices can optimize resources better. Excess cooked food can be donated to shelters instead of dumping. Clearer date labelling of prepped ingredients will prevent unnecessary tossing.

Advantages of Food Waste Management

Apart from the wastage of precious resources, food wastage poses serious environmental and economic burdens. Rotting organic material in landfills produces harmful greenhouse gases contributing to climate change. Discarding edible food in effect translates to squandering all the resources like water, energy, fertilizers, labor and transportation invested in its production and supply chain. Reducing wastage even by small amounts can significantly decrease these adverse impacts. Financially too, preventing waste of produce, labour and facilities translates directly to savings for industries and individuals. Sustainable practices ensure continuity of supply and affordability. Communities benefit through better food security and public health.

Transforming waste into a resource

Wasted food need not end up as garbage. Several innovators are finding value-added uses for discarded items through recycling. Food waste gets converted into biofuels, fertilizers, animal feed and numerous industrial products, thus completing the circle. The practice of composting turns kitchen scraps into organic manure, replenishing soil nutrition. Agri businesses sustainably manage their waste through integrative farming models, extracting both economic and environmental benefits. Emerging food waste management policies recognize businesses leveraging technology to convert former trash into tradable commodities. This serves the dual purpose of proper waste handling as well as generating extra income streams.

Role of awareness and societal participation

While producers and policymakers play an important role, individual involvement through little changes at consumer level can have a big collective impact. Education about facts of food production and the issues of wastage helps develop responsible consumption habits. Simple practices like purchasing only what can be eaten with minimum leftovers, shopping thoughtfully based on actual weekly menus, respecting expiration dates and properly storing leftovers can go a long way. Grassroots campaigns spread awareness and encourage people to donate excess via food-sharing networks or compost wastes. With small daily modifications in behavior and mindset at all levels, the menace of food waste management can be significantly reduced. 

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About Author:

Ravina Pandya, Content Writer, has a strong foothold in the market research industry. She specializes in writing well-researched articles from different industries, including food and beverages, information and technology, healthcare, chemical and materials, etc. (https://www.linkedin.com/in/ravina-pandya-1a3984191)