The United Nations Environment Programme’s (UNEP’s) Food Waste Index Report 2024 reveals that 1.05 billion tonnes of food were wasted globally in 2022, nearly 20% of consumer-available food. India is among the top contributors to this crisis.
Food Wastage vs. Food Loss
- Food Wastage: Includes both edible and inedible parts discarded at various stages, from manufacturing and retail to restaurants and households.
- Food Loss: Occurs earlier in the supply chain due to poor storage, transport, and handling.
Global Statistics On Food Waste
- 783 million people face hunger worldwide, making food waste a grave issue.
- 19% of consumer-available food wasted at retail, food service, and household levels
India’s Food Waste Scenario
- Second-Largest Food-Wasting Nation: India ranks second after China in global food wastage.
Paradox of Food Waste and Hunger
- While 1.3 billion tonnes of food is wasted annually, over 735 million people suffer from chronic hunger.
- Stark contrast between abundance and deprivation: According to the U.N. Environment Programme, industrialized countries in North America, Europe and Asia collectively waste 222 million tons of food each year.
- India’s Case: Despite being a leading food producer, inefficiencies in the supply chain contribute to persistent food insecurity.
- Global Hunger Index, 2024: India ranks 105th out of the 127 countries
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- Per Capita vs. Total Waste: While India’s per capita household food waste is 55 kg annually (lower than the 73 kg in the U.S.), its large population results in massive overall wastage.
- Alarming Food Waste Volume: India discards 78 million tonnes of food annually, even as over 20 crore Indians go to bed hungry.
Sources of Food Waste and Loss:
- Household Waste ( Around 61% of global food waste occurs at the household level)
- Over-purchasing: The habit of buying more food than needed.
- Cultural habits: Cooking excess food for celebrations or guests.Leftovers and plate waste: Uneaten food discarded instead of reused.
- Improper meal planning: Lack of planning leads to food spoilage.
- Food Service Industry (Restaurants, Hotels, Catering)
- Buffet-style dining: Excess food prepared and served but not consumed.
- Portion sizes: Large servings lead to plate waste.
- Poor refrigeration in markets: affects food longevity.
- Mismanagement of perishable stock: Poor inventory control causes spoilage.
Efforts To Reduce Food Waste In India:
- Save Food, Share Food, Share Joy Initiative: Launched by the Food Safety and Standards Authority of India (FSSAI) to encourage food donation and reduce wastage.
- Mid-Day Meal Scheme (PM Poshan): Reduces food waste in schools by serving nutritionally balanced meals with efficient distribution.
- E-NAM (National Agriculture Market): Aims to minimize post-harvest food loss by providing better price discovery and direct market access for farmers.
- Operation Greens: Supports cold storage, logistics, and food processing to prevent perishable food wastage.
- PM Kisan Sampada Yojana: Promotes food processing infrastructure, cold chains, and value addition to reduce spoilage.
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- Retail and Supermarkets
- Aesthetic standards: Fruits, vegetables, and packaged eatable products are discarded for minor blemishes and labelled as ‘ugly’.
- Short shelf life: Expiring products are thrown away.
- Overstocking: Surplus inventory leads to unsold food waste.
- Supply Chain & Post-Harvest Losses
- Storage and transport losses: Poor handling, lack of cold storage, and spoilage in transit.
- Processing waste: Parts of food discarded during sorting, peeling, and trimming.
- Correlation Between Temperature and Food Waste: The UNEP Food Waste Index Report highlights a direct correlation between rising average temperatures and increasing food waste levels.
- Hotter countries tend to have higher per capita household food waste due to:
- Increased consumption of fresh foods with fewer edible parts.
- Limited refrigeration and preservation solutions, leading to faster spoilage.
- Weather Conditions: Erratic monsoons and weather shocks (droughts, floods and landslides) disrupt crop yields and weaken supply chains.
Global Best Practices To Tackle Food Waste
- France (2016 Law Against Food Waste): Supermarkets are banned from throwing away unsold food; instead, they must donate it to charities or food banks.
- Italy (2016 Gadda Law): Encourages businesses to donate surplus food through tax incentives and simplified donation procedures.
- Denmark (Too Good To Go): A mobile app connects consumers with restaurants and supermarkets to purchase surplus food at discounted prices.
- Netherlands (Verspilling is Verrukkelijk – “Waste is Delicious”): A coalition of food businesses repurposes surplus food into new products like beer from stale bread and soups from imperfect vegetables.
- United Nations (UN)’s International Day of Awareness of Food Loss and Waste (IDAFLW): It is annually observed across the globe on 29th September to create awareness of the importance of the food loss and waste issue.
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Impact of Food Waste
- Economic Impact:
- Massive Financial Losses: Globally, over $1 trillion worth of food is wasted annually, leading to severe economic losses.
- Higher Costs: Food waste increases business losses in retail and hospitality and raises household grocery expenses.
- Resource Mismanagement: Land, water, and labor used in food production are wasted, driving inflation in food prices.
- Burden on Waste Management: Food waste makes up 10-12% of municipal waste, increasing government spending on disposal and landfill management.
- Social Impact:
- Deepening Social Inequality: Unequal food distribution widens the gap between the affluent and the underprivileged, limiting access to nutritious food.
- Hinders Progress: Food waste prevents food from reaching those in need, hindering progress on:
- SDG 2 (Zero Hunger)
- SDG 12.3 (Reducing food waste at retail and consumer levels)
- Environmental Impact of Food Waste
- Municipal Waste: Food waste accounts for 10%-12% of municipal waste in India.
- GHG Emissions: Globally, 8%-10% of annual greenhouse gas emissions come from food waste.
- It contributes significantly to methane emissions from landfills, a potent greenhouse gas.
- Biodiversity Loss: Food Waste drives deforestation and habitat destruction for unnecessary production.
- Soil/Water Contamination: Chemical leachate from decomposing waste harms ecosystems.
Way Forward
- Household-Level Actions
- Smart Meal Planning & Shopping: Create and stick to shopping lists to avoid overbuying.
- Efficient Food Storage: Use airtight containers and maintain proper refrigeration to extend food shelf life.
- Creative Use of Leftovers: Repurpose food scraps into new meals to reduce wastage.
- Composting: Convert kitchen waste into compost to minimize landfill contributions.
- Food Donation: Share surplus food with local food banks or charities.
- Systemic Reforms
- Cold Storage & Infrastructure Development: Invest in cold chains and efficient transportation to prevent spoilage.
- Sustainable Business Practices: Encourage retailers and restaurants to redistribute unsold food.
- Education & Awareness: Introducing programs to teach responsible consumption and food conservation to the students in schools and college is the need of the hour.
Conclusion
India must urgently tackle food waste to reduce its carbon footprint, enhance food security, and bridge social inequality. Conscious consumption and sustainable food systems can ensure resource optimization and a hunger-free future.
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