World Food Day: Food scientists work to find sustainable solutions to world hunger

CHICAGO - On October 16, 2012, World Food Day, the Institute of Food Technologists stressed the role of food science in environmental sustainability to end world hunger.
 
The IFT’s scientific review Feeding the World Today and Tomorrow: The Importance of Food Science and Technology says, “approximately 30 to 40% of raw food materials and ingredients are lost between the points of production and consumption. The magnitude of these losses is felt far greater in developing countries than industrialised countries.” This is evidence that food scientists have yet to develop better ways to reduce food wastage.

A video prepared by the IFT describes the role of food science and technology in providing sustainable solutions throughout the food system.
 
“Food preservation and processing are what have helped us feed billions, but we have to come up with even newer technologies to feed the billions of people by 2050,” said IFT President John Ruff. “As food scientists we are committed to further improving sustainability within the product lifecycle—from sustainable ingredient sourcing, to product development, to waste management.”

The IFT also prepared a public education campaign called World Without Food Science to increase awareness on the role that food science in ensuring a nutritious, safe and abundant food supply, including where food is derived, in order to help the public make informed decisions.

This awareness initiative is designed to help the public understand where their food comes from so they can make informed decisions about the food they eat every day. As part of this effort, IFT provides practical consumer tips at www.iftfoodfacts.org. For more information on the impact of food science on world hunger can be found on IFT’s World Food Day webpage.