Reducing Waste, Reducing Hunger

ONE-THIRD of the food produced in the world for human consumption is thrown away or lost, as well as the natural resources used for its production. Annual losses are valued at nearly one trillion U.S. dollars: Global food losses and waste in industrialised countries amounts to roughly $680 billion and $310 billion in developing countries. These are just some of the findings on food waste by the SAVE FOOD initiative –a joint campaign instituted by the Food and Agriculture Organisation of the United Nations and trade fair organiser Messe Düsseldorf GmbH to fight global food loss.

Established in 2011, the Global Initiative on Food Losses and Waste Reduction aims to reduce the estimated 1.3 billion tonnes of food that is lost or wasted every year. The initiative premiered in May of that year with an international congress at interpack, the world’s most important trade fair for the packaging industry.

SAVE FOOD aims at networking stakeholders in industry, politics and research, encouraging dialogue and helping to develop solutions along the food value chain. One of its aims is to enlist the support of industry in initiating and sponsoring its own projects to reduce food waste.

New technologies, better practices, coordination, and investments in infrastructure – from food production to consumption – are critical to reducing food losses and waste. The campaign currently has over 50 companies and associations as partners in the initiative.

FAO, together with Messe Düsseldorf and interpack, in June called for new private sector partners as well as non-profit organisations involved throughout the food supply chain to join the effort, and contribute their expertise. "With 900 million hungry people in the world and one trillion dollars at stake, joint action in reducing losses can improve livelihoods, food security, and minimise the environmental impact," stated Gavin Wall, director of FAO’s Rural Infrastructure and Agro-Industries Division.

Far-reaching impact
There are still no accurate estimates of the magnitude of food losses and waste, particularly in developing countries. Nevertheless, notes FAO, there is no doubt that the levels of food loss and waste remain unacceptably high. Recent studies commissioned by the agency and first reported at the Save Food congress in interpack, estimated yearly global quantitative food losses and waste at roughly 30% for cereals; 40–50% for root crops, fruits and vegetables; 20% for oilseeds, meat and dairy; and 30% for fish.

Food losses and waste have repercussions on hunger and poverty alleviation, nutrition, income generation and economic growth. "Even if just one-fourth of the food currently being lost or wasted globally could be saved, it is enough to feed 900 million hungry people in the world," said Robert van Otterdijk, team leader of SAVE FOOD.

Although food losses occur at all stages of the food supply chain, the causes and their impact around the world differ. In developing countries, food losses hit small farmers the hardest. Almost 65% of those losses happen at the production, post harvest, and processing stages. For example, an on-going project in Gambia adopting the One-Village-One-Product approach is helping farmers to reduce their losses significantly. In industrialised countries, food waste often occurs at the retail and consumer level due to a "throw-away" mindset. Per capita waste by consumers is between 95-115 kilograms a year in Europe and North America, whilst consumers in sub-Saharan Africa and South-Southeast Asia throw away 6-11 kilograms.

Food losses are indicative of poorly functioning and inefficient value chains and food systems, and as such they represent a loss of economic value for the actors in these chains. Where a product is consumed directly by the producer, quantitative losses cause less food to be available and therefore contribute to food insecurity. Food supply chains of todayJade Rasif