Recently, on April 24, people around the world observed Zero Food Waste Day. It served as a reminder of the pressing issue of food waste and the need for collective action.
It’s hard to believe, but while some have too much food, others don’t have enough. These are two major challenges we face globally.
According to a report by the Food and Agriculture Organization (FAO) in 2019, about one-third of all food produced for people to eat goes to waste every year. That’s a staggering 1.3 billion tonnes worldwide.
Exclusively, Odile Mukeshimana, a Food Engineer and lecturer at ICK, highlighted the economic, environmental, and social impacts of this waste.
In terms of economics, Mukeshimana pointed out that food waste costs us a whopping $1 trillion every year. This is a huge loss that affects every step of the food supply chain, from farming to our dinner tables.
Environmentally, food waste is a big problem too. Mukeshimana explained that it contributes to climate change through greenhouse gas emissions, water wastage, and land use. When food rots in landfills, it releases methane, a powerful greenhouse gas.
But the consequences of food waste aren’t just economic and environmental; they’re social too. Mukeshimana emphasized how it worsens food insecurity and deepens inequalities. While millions go hungry, tonnes of perfectly good food get thrown away due to inefficiencies in distribution and access.
Let’s talk about hunger. Despite there being enough food produced globally to feed everyone, around 783 million people still suffer from hunger.
Shockingly, 14 million children face severe malnutrition, and 45% of child deaths worldwide are due to hunger-related causes. The COVID-19 pandemic made things even worse.
The World Food Programme (WFP) estimates that over 333 million people, in 78 countries where data is available, faced acute food insecurity in 2023. This is nearly 200 million more people than before the pandemic hit.
Mukeshimana, as a lecturer specializing in food processing technologies, offers solutions to tackle food waste.
She stresses the importance of educating consumers about responsible consumption, proper storage, and appreciation for food.
She also calls for collaboration among all players in the food supply chain to find innovative ways to reduce waste and make better use of resources.
“Advocating for policies that encourage waste reduction and support food recovery initiatives is crucial,” she adds. Moreover, investing in research to improve food processing technologies can boost efficiency and make food products more valuable.
Addressing food waste isn’t just important for the environment and economy; it’s essential for achieving Sustainable Development Goal 2 (SDG 2) and creating a more sustainable and fair future for everyone.
