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Mint
3 days ago
- Business
- Mint
Jagdambika Pal: Minimize food wastage for the sake of our planet and its people
Food loss and waste is a global concern that represents not just economic loss, but also the environmental and food security crisis. To put it into perspective, if food waste were a country, it would be the third-largest emitter of greenhouse gases in the world, surpassing the US and China. Food waste accounts for nearly 8-10% of annual global greenhouse gas emissions, which is nearly three times the total emissions from the aviation sector. Decaying food emits methane, a greenhouse gas about 80 times more potent than carbon dioxide. Food production and its inputs emit climate-harming gases too. Paradoxically, while nearly 20% of all food produced is wasted or lost, around 783 million people are grappling with hunger and about 150 million children under the age of five are suffering from stunted growth due to lack of proper nutrition. Also Read: Andy Mukherjee: Watch out for food and fuel volatility in India-US trade talks Tackling food loss and waste is essential for us to address food and nutritional security challenges and significantly reduce greenhouse gas emissions. The pressing need to tackle the problem is articulated in India's commitment to Sustainable Development Goal (SDG) 12.3, which sets an ambitious target of reducing per capita global food waste at the retail and consumption levels and significantly cutting food loss along supply chains by 2030. As estimated, even if just a quarter of all the food binned by households globally is edible, the equivalent of 1 billion meals of edible food is being wasted every single day by homes worldwide. The United Nations Environment Programme's Food Waste Index Report 2024 states that up to 17% of food wastage occurs between the retail and consumption levels. This presents substantial opportunities for targeted intervention at these points, such as sustainable packaging solutions that may prolong the shelf-life of food, thereby providing a practical solution to the issue. We also need to improve infrastructure and include practices to preserve nutritional value and reduce wastage. Also Read: Food security: Let clean-tech innovation lead the way While only 21 countries had included food loss or waste reduction in their national climate plans (or Nationally Determined Contributions) by 2022, India has taken great strides to mitigate the same through coordinated measures at every stage of the supply chain by implementing schemes like the PM Kisan Sampada Yojana and production-linked incentive scheme for the food processing industry. These government programmes focus on modernizing infrastructure, adopting advanced preservation and packaging technologies, reducing wastage and enhancing supply chain efficiency. Programmes for the creation of backward and forward linkages and the creation of food processing capacities have been designed to drive infrastructural improvements that reduce spoilage and strengthen farm-to-market supply chains. Additionally, the Integrated Cold Chain and Value Addition Infrastructure Scheme provides fiscal support for upgradations with the aim of preserving nutritional value, increasing shelf life and raising food quality. Also Read: Rice fortification can help tackle our problem of hidden hunger While addressing the crisis we face requires a collaborative approach in favour of a circular economy that integrates sustainable methods in all operations, it is equally important to ensure that food reaches consumers more efficiently. According to the Food and Agriculture Organization, up to 30-40% of food production in developing regions is lost before it even reaches the market, largely because of gaps in post-harvest storage, processing and transportation. Food processing capabilities must be upgraded for food safety and shelf-life extension, among other objectives. Improved storage facilities and eco-friendly packaging are crucial to this endeavour, even as innovative means of food preservation need to be explored. Harnessing the potential of sustainable solutions like aseptic packaging with recyclable and eco-friendly materials would help reduce the ecological footprint of the processed food industry. Generating awareness among consumers of responsible and eco-friendly practices through public-private partnerships and public campaigns can be of help in this exercise. Successfully addressing the crisis of food loss and waste needs dedicated efforts by the entire ecosystem of producers, suppliers and consumers. Food loss and waste must be minimized across the supply chain from end to end. By doing so, countries and communities will benefit from increased food security, better access to healthy diets and reduced malnutrition, while decreasing their greenhouse gas footprints. The author is a member of the Lok Sabha.
Observer
18-03-2025
- General
- Observer
Why are we wasting food while millions face hunger?
It is unfortunate that we waste food indiscriminately in a world where millions face the dire threat of famine. The situation worsens during social occasions such as festivals, weddings and births, when people prepare excessive amounts of food to showcase their wealth and social status. Ramadhan is a religious observance and one of the most sacred periods for Muslims, having a significant social and economic impact. During this time, consumer behaviour shifts, leading to an increased desire to purchase food items, often exceeding actual needs. Unlike traditional Ramadhan tables, there has been a significant increase in the variety of food in recent times. This change is primarily attributed to the influence of specialised cooking channels and the desire to showcase culinary skills. This social pressure compels people to serve a variety of foods, contributing to increased waste. Families are not shopping according to their actual food needs, and product advertising tempts them to purchase more than necessary. The absence of reuse or recovery options, combined with the inadequate policies and regulations for managing food waste, makes it more convenient to dispose food in garbage bins. According to the United Nations Environment Programme (UNEP) Food Waste Index Report 2024, which monitors global and national food waste generation, households are the largest contributors, accounting for 60 per cent of the total. The estimated global food waste amounts to 631 million tonnes. Unfortunately, the UNEP points out that 'more than one billion meals' worth of food are thrown out by households each day. This amounts to more than one meal per day for every person facing hunger around the world.' Figures from the Food and Agriculture Organization of the United Nations (FAO) indicate that approximately 1.3 billion tonnes of food produced globally are wasted each year. Separately, the United Nations World Food Programme released a report detailing its global forecasts for 2025. The report indicates that 343 million people in 74 countries are suffering from severe food insecurity, representing a 10-per cent increase compared to the previous year. These figures are approaching the record high established during the pandemic. The Middle East and North Africa (MENA) region ranks among the highest globally in food waste, with an annual total of 9 million tonnes, which equates to approximately 91 kg per person each year. This is particularly notable given the region's relatively small populations compared to countries with high population densities and limited resources. According to estimates from the Arab Monetary Fund, food import bills in Arab countries reached $100 billion in 2023. The Gulf Cooperation Council (GCC) countries are the largest consumers among Arab nations, with food imports totalling $61 billion in 2023, an increase from $30 billion in 2016. Data from the Federation of Arab Chambers of Commerce, Industry and Agriculture indicates that the Arab region imports 90 per cent of its food requirements. The report suggests that Arab countries will need to invest $144 billion by 2030 to meet the nutritional needs of their populations. It is important to recognise that food waste extends beyond what consumers scrape off their plates or allow rotting in their refrigerators. It is influenced by a multitude of factors, including crops left unharvested in the fields, food that spoils during transportation and all other products that fail to reach retail stores. Surprisingly, food waste is a pervasive problem worldwide, affecting even affluent nations. Despite variations in income levels, there is little difference in the average amount of household food waste among high-income, upper-middle-income and lower-middle-income countries. In the Sultanate of Oman, the government places a high priority on food security and supply, implementing a comprehensive range of plans and programmes aligned with the United Nations Sustainable Development Goal of achieving zero hunger by 2030. Data be'ah reveals that Oman generates approximately 560,000 tonnes of food waste annually. These numbers, statistics and imbalances necessitate a genuine commitment and official resolve that reflect the serious intentions of countries. It is not enough to launch initiatives on one hand while simultaneously increasing rates of consumption and waste on the other. They illustrate the fundamental flaw in minds and stomachs that have grown accustomed to being satiated without necessity, leading to wastefulness without recognising the significance of what this waste represents in terms of the immense wealth that could potentially save millions of hungry individuals around the globe. The writer is a freelance journalist and author who worked in Oman and India
