September 29 is observed annually as the International Day of Awareness of Food Loss and Waste (IDAFLW), serving as a reminder of the global loss and waste of food.

• Globally, one-third (33%) of all food produced is either lost or wasted.

About Food Loss and Food Waste

• Food loss occurs between the farm gate and the market. 
  • It includes issues in transport and storage, such as crop damage due to sudden rain after harvest, deterioration of perishable items like fruits and vegetables before sale, or spoilage in storage due to pests like rats.
• Food waste, on the other hand, takes place at the retail and customer levels. 
  • Examples include supermarkets rejecting fruits and vegetables to preserve brand image, customers taking more food on their plate and discarding leftovers, or excessive cooking at home that remains uneaten.

India Specific Data on Food Loss

A study conducted by NABCONS (a subsidiary of NABARD) for the Ministry of Food Processing Industries revealed alarming losses:

• Financial Loss: India suffers an annual loss of ₹1.5 trillion due to food loss.
• GDP Impact: This figure accounts for 3.7% of India’s Agricultural GDP.
• Commodity Breakdown: Highest losses occur in fruits and vegetables (10% to 15%).
  • Rice loss is 4.8%, and Wheat loss is 4.2%.
• Hidden Costs: The waste is not just the food itself, but also the wastage of water, energy, and labor used in production.

Relation Of Climate Change With Food Loss

• GHG Emissions: When food decomposes, it releases Greenhouse Gases, particularly Methane (CH4), which is more potent than CO2.
• Global Impact Analogy: If food waste were a country, it would be the third-largest emitter of Greenhouse Gases globally, following only China and the USA.
• India’s Emissions: A study by the Food and Agriculture Organization (FAO) and the National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) found that just 30 commodities result in 33 million tons of CO2 equivalent emissions annually in India.
• Paddy (Rice): Rice cultivation is a major culprit because the water-submerged fields facilitate anaerobic decomposition, releasing significant methane (CH4).

Way Forward

• Infrastructure and Storage Resilience: Strengthening cold chains and cold storages increases the shelf life of produce.
  • Refrigerated transport should be used for perishables like fruits, vegetables, milk, and meat.
  • Schemes such as Pradhan Mantri Kisan SAMPADA Yojana (PMKSY) focus on modern storage infrastructure, including agro-marine clusters and silos.
• Technology and Smart Solutions: Adopt solar cold storage and low-cost cooling chambers to support small farmers.
  • Use moisture-proof silos for grains.
  • Deploy IoT sensors in trucks to track real-time temperature and AI-based forecasting for demand–supply management.
  • Tools like the FAO Food Loss App can help monitor and reduce losses.
• Circular Economy and Resource Recovery: Apply reuse–recycle principles to minimise wastage.
  • Channel surplus food to Food Banks or Community Kitchens (e.g., Robin Hood Army).
  • Convert leftovers into compost, animal feed, or bioenergy, reducing landfill stress and emissions.
• Shared Responsibility and Stakeholder Role: The government must integrate food loss into climate strategies and support infrastructure development.
  • The private sector should invest in innovation and supply chains.
  • Civil Society Organisations (CSOs) need to conduct research, run awareness campaigns, and promote redistribution.
  • Consumers must adopt mindful choices, such as accepting imperfect (“ugly”) produce and avoiding plate-level waste.

Conclusion

The observance of IDAFLW is not symbolic but a call to action—saving food means saving the climate, conserving resources, and protecting livelihoods. An empty plate should reflect a meal enjoyed, not resources wasted.

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