Food Waste - Farm to Fork

Introduction Food Waste 

With the inevitable increase in the global population, food security is always at the back of our minds and with food security comes the discussion of food waste and the best ways to resolve it. 

When we talk about food waste, it’s easy to get it mixed up with food loss. With food loss, it’s the decrease in quantity and quality of food due to the actions of the suppliers themselves. With food waste however, it’s food that has gone through the supply chain to make it a final product but then discarded for various reasons before it hits the shelves. Reasons for discarding food are various, from processing problems and overproduction to bad weather and decrease in nutritional value. 

Taking all this into account, research done by the UN has shown that an estimated 931 million tonnes of food are thrown out in the year 2019 alone, and its effects are starting to show in both the food service industry and the environment. 

Effects of Food Waste 

The environmental impact of food waste is a big concern not only for the food service industry but also consumers. When food that goes uneaten ends up in a landfill, it starts to rot and ends up producing methane, which is a type of greenhouse gas (GHG). About 7% of the world’s GHG is caused by humans so by wasting less food, we can help to reduce that number.  

The effort it takes to grow and produce the food we eat also takes an immense amount of time. When food gets wasted due to several reasons, not only is the effort to grow and produce it in vain but also the energy it takes to transport and package it. If more focus and care is placed on minimizing waste rather than just growing more food, we would still be able to preserve much of our existing natural resources. 

Possible Solutions & Tips 

But the question as of recent is not about how much food we can grow to feed the global population but rather, to find a way to feed them without producing more waste.  

With 70% of the world’s food producers being smallholders, many of them have little access to the latest technologies and methods to yield crops that are continuously in demand, with inadequate storage and transportation methods also part of the equation. In an attempt to address these problems efficiently, constant innovation and collaborations need to come into play. Not only will these help to support and educate smallholders, it also shows how much we value and appreciate their hard work and care into growing produce that feed and nourish us daily. 

Though technology and collaborations are key ways to reducing current problems in the food ecosystem, making a change always starts small. Shop only for what we need. Control our food portions. Be mindful of our fridge space and how much we can fit in. All of this starts with each individual decision and when practiced regularly, can help to reduce the burden on our planet. 

As demand for a more ethical and sustainable supply chain continue to grow, the ability to develop successful and responsible sourcing programs matters even more at present day. Constant innovation and collaboration are needed to solve problems in the food ecosystem which helps to support and value smallholders. 

It all starts with each individual decision to change the way we purchase and consume. Make your change today! 

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