Food waste 1

Food wasteFood waste or food loss is food that is discarded or lost uneaten. As of 2011, 1.3 billion tons of food, about one thirdof the global food production, are lost or wasted annually.[1] Loss and wastage occurs on all steps in the food supplychain. In low-income countries, most loss occurs during production, while in developed countries much food – about100 kilograms (220 lb) per person and year – is wasted at the consumption stage.[1]

DefinitionThe definition of waste is a contended subject, often defined on a situational basis, and this also applies to foodwaste.[2] Professional bodies, including international organizations, state governments and secretariats may use theirown definitions.[3]

Definitions of food waste vary, among other things, in what food waste consists of,[4] how it is produced,[5] andwhere or what it is discarded from or generated by.[4] Definitions also vary because certain groups do not consider(or have traditionally not considered) food waste to be a waste material, due to its applications.[6][7] Some definitionsof what food waste consists of are based on other waste definitions (e.g. agricultural waste) and which materials donot meet their definitions.[8]

United NationsA 2011 study by the Swedish Institute for Food and Biotechnology (SIK) on behalf of Food and AgricultureOrganization of the United Nations (FAO), Global Food Losses and Food Waste, distinguishes between "food loss"and "food waste", and provides figures for both:• Food loss measures the decrease in edible food mass (excluding inedible parts and seed) "throughout the part of

the supply chain that specifically leads to edible food for human consumption", that is, loss at the production,postharvest and processing stages. This definition of loss includes biomass originally meant for humanconsumption but eventually used for some other purpose, such as fuel or animal feed.

• Food waste is food loss occurring during the retail and final consumption stages due to the behavior of retailersand consumers[9] – that is, the throwing away of food.

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European Union

Don't waste food while others starve!, UnitedStates Food Administration poster

In the European Union, food waste was defined as "any foodsubstance, raw or cooked, which is discarded, or intended or requiredto be discarded" since 1975 until 2000 when the old Directive wasrepealed by the Directive 2008/98/EC where is no specific definitionon the food waste.[10][11][11] The directive, 75/442/EEC, containingthis definition was amended in 1991 (91/156) with the addition of"categories of waste" (Annex I) and the omission of any reference tonational law.[12]

United States

The United States Environmental Protection Agency defines foodwaste for the United States as "uneaten food and food preparationwastes from residences and commercial establishments such as grocerystores, restaurants, and produce stands, institutional cafeterias andkitchens, and industrial sources like employee lunchrooms".[5] Thestates remain free to define food waste differently for theirpurposes,[6][13] though many choose not to.[8]

Causes

ProductionIn developing and developed countries which operate either commercial or industrial agriculture, food waste canoccur at most stages of the food industry and in significant amounts.[14] In subsistence agriculture, the amounts offood waste are unknown, but are likely to be insignificant by comparison, due to the limited stages at which wastecan occur, and given that food is grown for projected need as opposed to a global marketplace demand.[15][16]

Nevertheless, on-farm losses in storage in developing countries, particularly in African countries, can be highalthough the exact nature of such losses is much debated.Research into the food industry of the United States, whose food supply is the most diverse and abundant of anycountry in the world, found food waste occurring at the beginning of food production.[14] From planting, crops canbe subjected to pest infestations and severe weather,[17][18] which cause losses before harvest.[14] Since natural forces(e.g. temperature and precipitation) remain the primary drivers of crop growth, losses from these can be experiencedby all forms of outdoor agriculture.[19] The use of machinery in harvesting can cause waste, as harvesters may beunable to discern between ripe and immature crops, or collect only part of a crop.[14] Economic factors, such asregulations and standards for quality and appearance,[20] also cause food waste; farmers often harvest selectively,preferring to leave crops not to standard in the field (where they can be used as fertilizer or animal feed), since theywould otherwise be discarded later.[14]

Food processingFood waste continues in the postharvest stage, but the amounts of postharvest loss involved are relatively unknown and difficult to estimate.[21] Regardless, the variety of factors that contribute to food waste, both biological/environmental and socio-economical, would limit the usefulness and reliability of general figures.[21][22]

In storage, considerable quantitative losses can be attributed to pests and microorganisms.[23] This is a particular problem for countries that experience a combination of heat (around 30°C) and ambient humidity (between 70 and 90 percent), as such conditions encourage the reproduction of insect pests and microorganisms.[24] Losses in the

Food waste 3

nutritional value, caloric value and edibility of crops, by extremes of temperature, humidity or the action ofmicroorganisms,[25] also account for food waste;[26][27] these "qualitative losses" are more difficult to assess thanquantitative ones.[28] Further losses are generated in the handling of food and by shrinkage in weight orvolume.[14][29]

Some of the food waste produced by processing can be difficult to reduce without affecting the quality of thefinished product.[30] Food safety regulations are able to claim foods which contradict standards before they reachmarkets.[31] Although this can conflict with efforts to reuse food waste (such as in animal feed),[32] safety regulationsare in place to ensure the health of the consumer; they are vitally important, especially in the processing of foodstuffsof animal origin (e.g. meat and dairy products), as contaminated products from these sources can lead to and areassociated with microbiological and chemical hazards.[33][34]

RetailPackaging protects food from damage during its transportation from farms and factories via warehouses to retailing,as well as preserving its freshness upon arrival.[35] Although it avoids considerable food waste,[35][36] packaging cancompromise efforts to reduce food waste in other ways, such as by contaminating waste that could be used foranimal feedstocks.[37]

Retail stores can throw away large quantities of food. Usually, this consists of items that have reached their eithertheir best before, sell-by or use-by dates. Food that passed the best before, and sell-by date, and even some food thatpassed the use-by date is still edible at the time of disposal, but stores have widely varying policies to handle theexcess food. Some stores put effort into preventing access to poor or homeless people, while others work withcharitable organizations to distribute food. Retailers also contribute to waste as a result of their contractualarrangements with suppliers. Failure to supply agreed quantities renders farmers or processors liable to have theircontracts cancelled. As a consequence, they plan to produce more than actually required to meet the contract, to havea margin of error. Surplus production is often simply disposed.[38]

Extent

Global extentThe 2011 SIK study estimated the total of global food loss and waste to around one third of the edible parts of foodproduced for human consumption, amounting to about 1.3 billion tons per year.[39] As the following table shows,industrialized and developing countries differ substantially. In the latter, more than 40% of losses occur at thepostharvest and processing stages, while in the former, more than 40% of losses occur at the retail and consumerlevels. The total food waste by consumers in industrialized countries (222 million tons) is almost equal to the entirefood production in sub-Saharan Africa (230 million tons).[39]

Food loss and waste per person and year[40] Total At the production and retail stages By consumers

Europe 280 kg (620 lb) 190 kg (420 lb) 90 kg (200 lb)

North America and Oceania 295 kg (650 lb) 185 kg (410 lb) 110 kg (240 lb)

Industrialized Asia 240 kg (530 lb) 160 kg (350 lb) 80 kg (180 lb)

Subsaharan Africa 160 kg (350 lb) 155 kg (340 lb) 5 kg (11 lb)

North Africa, West and Central Asia 215 kg (470 lb) 180 kg (400 lb) 35 kg (77 lb)

South and Southeast Asia 125 kg (280 lb) 110 kg (240 lb) 15 kg (33 lb)

Latin America 225 kg (500 lb) 200 kg (440 lb) 25 kg (55 lb)

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Individual countries

United Kingdom

In the UK, 6.7 million tonnes per year of wasted food (purchased and edible food which is discarded) amounts to acost of £10.2 billion each year. This represents costs of £250 to £400 a year per household.[41]

United States

A study by the University of Arizona in 2004 indicated that 14-15 per cent of United States edible food is untouchedor unopened, amounting to $43 billion worth of discarded, but edible, food.[42] Another survey, by the CornellUniversity Food and Brand Lab, found that 93 percent of respondents acknowledged buying foods they neverused.[43]

ResponseResponse to the problem of food waste at all social levels has varied hugely.

PreventionOne way of dealing with food waste is to reduce its creation. This attitude has been promoted by campaigns fromadvisory and environmental groups,[44] and by concentrated media attention on the subject.[41][45]

Consumers can reduce their food waste output at points-of-purchase and in their homes by adopting some simplemeasures; planning when shopping for food is important, and spontaneous purchases are shown as often the mostwasteful. Proper knowledge of food storage reduces foods becoming inedible and thrown away.[44]

Through initiatives such as Cambio verde, farmers can provide surplus produce (produce they would otherwisediscard due to too low prices/kg) to people that provide glass, and other waste.[46]

Limiting food wastage has seen the adoption offormer World War I and World War II slogans by

antiwaste groups such as Wrap.[41]

Collection

In areas where waste collection is a public function, food waste isusually managed by the same governmental organization as otherwaste collection. Most food waste is combined with general waste atthe source. Separate collections, also known as source-separatedorganics, have the advantage that food wastes can be disposed of inways not applicable to other wastes.In the U.S.,companies like SkipShapiro Enterprises LLC find higher and better uses for largecommercial generators of food and beverage waste.

From the end of the 19th century through the middle of the 20thcentury, many municipalities collected food waste (called "garbage" asopposed to "trash") separately. This was typically disinfected bysteaming and fed to pigs, either on private farms or in municipalpiggeries.[47]

Separate curbside collection of food waste is now being revived insome areas. To keep collection costs down and raise the rate of foodwaste segregation, some local authorities, especially in Europe, haveintroduced "alternate weekly collections" of biodegradable waste(including, e.g., garden waste), which enable a wider range of recyclable materials to be collected at reasonable cost,

and improve their collection rates. However, they result in a two-week wait before the waste will be collected. The criticism is, though, particularly during hot weather, food waste rots and stinks, and attracts vermin. Waste container

Food waste 5

design is therefore essential to making such operations feasible.Much kitchen waste also leaves the home through garbage disposal units.

Dumpster divingFurther information: Dumpster divingFurther information: Freeganism#Food discarded by retailers and FreeganismIn regions where people practice dumpster diving, food waste is also reduced. However, it can pose a health risk tothese people and there may also be questions of legality.

Animal feedThe feeding of food scraps to animals is, historically, the most common way of dealing with household food waste.It is now widely believed by scientists that the domestication of the dog was related to food scraps. Indeed, somebelieve that dogs "self-domesticated" by following around hunter-gatherer bands in order to eat their scraps. In manypreindustrial societies, domestic dogs perform (or performed) valuable service to their human owners in exchangefor scraps of meat. For example sled dogs in the Arctic, or herding dogs and livestock guardian dogs in Europe.Modern-day pet dogs are also often fed table scraps. In fact, taking leftovers home from a restaurant is often called adoggy bag.One of the common animals to be fed household scraps is swine, in which case the food scraps are often called slop.See also: pig farming.Vermicomposting is the practise of feeding scraps to worms who produce soil as a byproduct.[48][49][50]

Chickens have traditionally been given mixtures of waste grains and milling by-products in a mixture called chickenstratch. As well, giving table scraps to backyard chickens is a large part of that movement's claim to sustainability[51]

though not all backyard chicken growers recommend it[52]

Disposal

Inevitable waste: peels of potato, onion, lemon,tangerine, banana, kiwi, egg

Like other waste, food waste can be dumped, but it can also be fed toanimals, or it can be biodegraded by composting or anaerobicdigestion, and reused to enrich soil.

Dumping food waste in a landfill causes odour as it decomposes,attracts flies and vermin, and has the potential to add biological oxygendemand (BOD) to the leachate. The EU Landfill Directive and WasteRegulations, like regulations in other countries, enjoin divertingorganic wastes away from landfill disposal for these reasons. Incountries such as the US and the UK, food scraps constitute around19% of the waste dumped in landfills, where it ends up rotting andproducing methane, a greenhouse gas.[43]

Food waste can be composted at home, avoiding central collection entirely, and many local authorities have schemesto provide subsidised composting bin systems. However, the proportion of the population willing to dispose of theirfood waste in that way may be limited.

Anaerobic digestion produces both useful gaseous products and a solid fibrous "compostable" material. Anaerobicdigestion plants can provide energy from waste by burning the methane created from food and other organic wastesto generate electricity, defraying the plants' costs and reducing greenhouse gas emissions.

Food waste coming through the sanitary sewers from garbage disposal units is treated along with other sewage andcontributes to sludge.

Food waste 6

Commercially, food waste in the form of wastewater coming from commercial kitchens’ sinks, dishwashers and floordrains is collected in holding tanks called grease interceptors to minimize flow to the sewer system. This oftenfoul-smelling waste contains both organic and inorganic waste (chemical cleaners, etc.) and may also containhazardous hydrogen sulfide gases. It is referred to as fats, oils, and grease (FOG) waste or more commonly “browngrease” (versus “yellow grease”, which is fryer oil that is easily collected and processed into biodiesel) and is anoverwhelming problem, especially in the USA, for the aging sewer systems. Per the US EPA, sanitary seweroverflows also occur due to the improper discharge of FOGs to the collection system.[53] Overflows discharge 3billion US gallons (11,000,000 m3) - 10 billion US gallons (38,000,000 m3) of untreated wastewater annually intolocal waterways, and up to 3,700 illnesses annually are due to exposure to contamination from sanitary seweroverflows into recreational waters.[54]

In US metropolitan areas, the brown grease is taken by pumpers or grease-hauling trucks to wastewater treatmentplants, where they are charged to dump it. In other areas, it may be taken to a landfill or it may be illegally dumpedsomewhere unknown, to avoid charges. This unmonitored disposal process is not only harmful for our environmentand our health, but it also hurts businesses which have no idea where their business waste ends up, or indeed howmuch liquid waste is in their grease interceptors at any point in time, leaving them vulnerable to illegal dumping intotheir own grease traps or interceptors. Some companies now market computerized monitoring services along with insitu bioremediation, which produces byproducts of CO2 and gray water that can safely flow into sewer systems.Other new technologies offer ex situ treatment to process brown grease into some form of transportation fuel. Thismay not be as environmentally friendly as in situ treatment, since it still requires vehicles to pump and transport thebrown grease waste to the plants.Estimating how much brown grease food waste is produced annually is difficult, but in the US alone, number isthought to be in the billions of gallons. In 2009, the city of San Francisco stated it produces about 10 million USgallons (38,000 m3) of brown grease a year. It is starting the first city-wide project in the US to recycle brown greaseinto biodiesel and other fuels.[55]

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Penguin. ISBN 0-14-103634-6.[39][39] Gustavson et al., p. 4[40][40] Gustavsson et al., p. 5; visually estimated to within 5 kg from figure 2.[41] The Guardian - Call to use leftovers and cut food waste (http:/ / www. guardian. co. uk/ environment/ 2007/ oct/ 28/ food. foodanddrink)[42] "US wastes half its food" (http:/ / www. foodnavigator-usa. com/ news/ ng. asp?id=56376-us-wastes-half). . Retrieved March 27, 2009.[43] From Farm to Fridge to Garbage Can (http:/ / well. blogs. nytimes. com/ 2010/ 11/ 01/ from-farm-to-fridge-to-garbage-can/ ?ref=science). //

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doi:10.2136/sssaj2002.0154. Retrieved 2009-08-19.• Wang, J. Y.; H.L. Xu and J. H. Tay (2002). "A hybrid two-phase system for anaerobic digestion of food waste"

(http:/ / lequia. udg. es/ lequianet/ WatSciTech/ 04512/ 0159/ 045120159. pdf) (PDF). Water Science andTechnology 45 (12): 159–165. PMID 12201098. Retrieved 2009-08-19.

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Further reading• Juul, Selina (2011). Stop spild af mad - en kogebog med mere. Gyldendal. ISBN 87-02-10152-1.• Bloom, Jonathan (2010). American Wasteland - How America Throws Away Nearly Half of Its Food (And What

We Can Do About It). Perseus Books Group. ISBN 0-7382-1364-0.• Stuart, Tristram (2009). Waste: Uncovering the Global Food Scandal: The True Cost of What the Global Food

Industry Throws Away. Penguin. ISBN 0-14-103634-6.• LeGood, Paul; Andrew Clarke (November 2006) (PDF). Smart and Active Packaging to Reduce Food Waste

(http:/ / amf. globalwatchonline. com/ epicentric_portal/ binary/ com. epicentric. contentmanagement. servlet.ContentDeliveryServlet/ AMF/ smartmat/ Smartandactivepackagingtoreducefoodwaste. pdf). p. 32. Retrieved2009-04-28.

• Willand, Lois Carlson (1979). The Use-It-Up Cookbook: A Guide for Minimizing Food Waste. PracticalCookbooks. ISBN 0-9614556-0-8.

• Venkat, Kumar (September 2011). "The Anatomy of Food Waste" (http:/ / www. environmentalleader. com/2011/ 09/ 28/ the-anatomy-of-food-waste). Retrieved 2011-10-04.

External links• This is Rubbish (http:/ / www. thisisrubbish. org. uk/ ) - Welsh anti food waste campaign group• Stop Wasting Food movement (http:/ / www. stopspildafmad. dk/ inenglish. html) - Denmark's largest non-profit

consumer movement against food waste• Taste the Waste (http:/ / www. tastethewaste. com) - international campaign and film project• Joint Declaration Against Food Waste (http:/ / www. lastminutemarket. it/ media_news/ wp-content/ uploads/

2010/ 12/ JOINT-DECLARATION-FINAL-english. pdf) - an international document which is disclosed to theEuropean Parliament and the United Nations and contains proposals for sustainable use of food and commitmentto the global reduction of food waste by at least 50% by 2025 and also suggests that reduction of food wasteshould be a new UN Millennium Development Goal.

• SAVE FOOD (http:/ / www. save-food. org) - United Nations Food and Agriculture Organization (FAO)'s firstinternational congress on food waste SAVE FOOD in collaboration with Messe Düsseldorf

• FAO report 'Global Food Losses and Food Waste' (http:/ / www. fao. org/ fileadmin/ user_upload/ ags/publications/ GFL_web. pdf) - United Nations Food and Agriculture Organization (FAO)'s report 'Global FoodLosses and Food Waste'

• The Climate Change Impact of US Food Waste (http:/ / www. cleanmetrics. com/ pages/ClimateChangeImpactofUSFoodWaste. pdf) - CleanMetrics Corp.'s report on the climate change impact of USfood waste, based on a life-cycle assessment study using USDA food waste data

Article Sources and Contributors 10

Article Sources and ContributorsFood waste  Source: http://en.wikipedia.org/w/index.php?oldid=519353762  Contributors: Agricmarketing, Aitias, Alan Liefting, Alansohn, Alexf, Amatulic, Amitch, Ashakman, Beta16, Bill,BluejacketT, Bolee44, Boming72, Bookermorgan, Bürgerlicher Humanist, CFBancroft, CWhoa, Calabe1992, Capricorn42, Chendy, Chowbok, CommonsDelinker, Con-struct, Ctbolt, D.h,DASonnenfeld, Dawn Bard, Derek R Bullamore, Dina, Discospinster, Dzsi, Eivind F Øyangen, Elkman, Evgenior, Flammingo, Frigotoni, Fæ, GregorB, Gulsparv, Hairhorn, Hali1024,Hannahjames1985, HisSpaceResearch, Hydrologix, IceCreamAntisocial, Iknowtrash, Int21h, Intershark, Ixfd64, J04n, JBazuzi, JackLumber, JamesAM, Jbloom76, Jianweizhou, Jj91191,Keegscee, Kesal, Kevlar67, Klemen Kocjancic, Kvenkatwp, Kwiki, Lamro, LilHelpa, Lotje, Macrakis, Makadiwa, Mandarax, MasterOfHisOwnDomain, Mild Bill Hiccup, Names are hard tothink of, Nepenthes, Niceguyedc, Nickersonl, Noq, Nwbeeson, OllieFury, Paul Erik, PeregrineAY, Phillihp, Plumpy, Poip2, Red58bill, Rich Farmbrough, Rjwilmsi, Ronhjones, Salgado6,Sandstein, Sjö, Soylentyellow, SpaceFlight89, Staszek Lem, SteveOnline, StopSpildAfMad, Svanslyck, Sweet xx, TNTfan101, Tabletop, Tfchui, Tokerdesigner, Tommy2010, ToneLa, Ultrablue2787, V.thurn, Vortexrealm, Wanless.enviro, WasteAwareScotland, Wavelength, Wazzup69, Wowomg.ca, Wwagner, 159 anonymous edits

Image Sources, Licenses and ContributorsFile:"Don't waste food while others starve" - NARA - 512584.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:"Don't_waste_food_while_others_starve"_-_NARA_-_512584.jpg License: Public Domain  Contributors: SphilbrickFile:Waste not want not WWI poster.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Waste_not_want_not_WWI_poster.jpg  License: Public Domain  Contributors: Unknown.Sponsor: Canada Food Board. Publisher: Howell Lith., Hamilton, Ontario, CanadaFile:Not avoidable food waste.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Not_avoidable_food_waste.jpg  License: Creative Commons Attribution-Sharealike 3.0  Contributors:User:Con-struct

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