reducing food loss and waste: creating a sustainable food future, installment 2

Photo Source: Neil Palmer

CREATING A SUSTAINABLE FOOD FUTURE

Reduce food loss and wasteMenu item: Reduce food loss and waste

Photo Source: WRAP

32%

24% of global food supply by energy content (calories)

of global food supply by weight

Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

Food loss and waste represent huge amounts of the global food supply


During or immediately after harvesting on the

farm

After produce leaves the farm for handling, storage,

and transport

During industrial or domestic

processing and/or packaging

During distribution to markets,

including losses at wholesale and

retail markets

Losses in the home or business of the consumer,

including restaurants and

caterers

Food is lost or wasted along the entire value chain


Food loss is more prevalent in developing countries while food waste is more prevalent in developed countries100% = 1.5 quadrillion kcal

Source: WRI analysis based on FAO. 2011. Global food losses and food waste—extent, causes and prevention. Rome: UN FAO.

Cereals comprise the most loss and waste when measured by calories

Source: WRI analysis based on FAO 2011.

Roots and tubers are the most lost or wasted commodity compared to total production(Percent of kcal)

Note: Values displayed are of waste as a percent of food supply, defined here as the sum of the “Food” and “Processing” columns of the FAO Food Balance Sheet.


Over half of the world’s food loss and waste occurs in Asia(100% = 1.5 quadrillion kcal)

Note: Number may not sum to 100 due to rounding.


North America has the highest per capita food loss and wasteKcal/capita/day


As regions get richer, waste becomes more prevalent than loss(Percent of kcal lost and wasted)

Note: Number may not sum to 100 due to rounding.

US$1600/year for an American family of four

£680/year for the average household in the UK

US$32 billion worth of food thrown away in China each year

Food loss and waste cost significant amounts of money

Sources: WRAP. n.d. “Solutions to prevent household food waste.” ; WRAP. 2011. “New estimates for household food and drink waste in the UK.”; Zhou, W. 2013. “Food Waste and Recycling in China: A Growing Trend?”

Greenhouse gas emissions Land use

The environmental impacts of food loss and waste are large

Source: Kummu, M., H. de Moel, M. Porkka, S. Siebert, O. Varis, and P.J. Ward. 2012. “Lost food, wasted resources: Global food supply chain losses and their impacts on freshwater, cropland, and fertiliser use.” Science of the Total Environment 438: 477-489.

Source: WRI analysis based on Bruinsma, J. 2009. The Resource Outlook to 2050: By how much do land, water and crop yields need to increase by 2050? Rome: FAO; Alexandratos, N., and J. Bruinsma. 2012. World agriculture towards 2030/2050: The 2012 revision. Rome: FAO.

2006 - food availability 2050 - baseline food

availability needed

9,500

15,500

* Includes all crops intended for direct human consumption, animal feed, industrial uses, seeds, and biofuels

Food loss and waste savings

(50% reduction)

1,300

Reducing food loss and waste can close the 2050 food gap by 22%Global annual crop production (kcal trillion)*

Small metal silos

Photo source: International Maize and Wheat Improvement Center (CIMMYT).

Evaporative coolers

Photo source: Dave Cronin.

Source: Grace, J., U. Ugbe, and A. Sanni. 2012. “Innovations in the Cowpea Sector of Northern Nigeria: Research Into Use Nigeria.” Presentation.

PICS bags generate cost savings compared to traditional insecticide useNaira (local currency)

Plastic crates

Photo source: twatson.

Data labeling

Photo source: Ami Becker.

Source: Nielsen, S.J. and B. Popkin. 2003. “Patterns and Trends in Food Portion Sizes, 1977-1998.” Journal of the American Medical Association: 289 (4): 450-453.

Portion sizes in the US are increasing over time(Kcal per portion)

Trayless cafeterias

Photo source: Travis Nep Smith.

Recommendation 1:Develop a “food waste protocol”

Photo source: Marisa McClellan.

Recommendation 2:Set food loss and waste reduction targets

Photo source: Andy Rogers.

Recommendation 3:Increase investment in postharvest loss research in developing countries

Photo source: International Rice Research Institute (IRRI).

Recommendation 4:Create entities devoted to reducing food waste in developing countries

Recommendation 5:Accelerate and support initiatives to reduce food loss and waste

www.worldresourcesreport.org

reducing food loss and waste: creating a sustainable food future, installment 2

Education