How To Prevent FOOD WASTE

PREVENTING FOOD WASTE

More than a third of all of the food that's produced on our planet never reaches a table. It's either spoiled in transit or thrown out by consumers in wealthier countries, who typically buy too much and toss the excess. This works out to roughly 1.3 billion tons of food, worth nearly $1 trillion at retail prices.

The energy that goes into the production, harvesting, transporting, and packaging of that wasted food, meanwhile, generates more than 3.3 billion metric tons of carbon dioxide. If food waste were a country, it would be the world's third largest emitter of greenhouse gases, behind the U.S. and China.
Aside from the social, economic, and moral implications of that waste, it is estimated that 805 million people go to bed hungry each night. The environmental cost of producing all that food, for nothing, is staggering.

Food waste can be mitigated by improving the "cold chain," which comprises refrigerated transport and storage facilities. We tend to take our food for granted in the developed world. Since food is so plentiful, we aren't aware of the tremendous amount that's wasted and the impact that has on world hunger, political stability, the environment, and climate change.

About a third of food waste is due to consumers buying too much and discarding the excess. Food could hardly be a more important industry to humanity. Every living thing on the planet depends upon it. And yet a third of what we produce never reaches the table.



FORMS OF FOOD WASTE

Food wastage comes in two forms.
1.       About one-third occurs at the consumer level, where we buy too much and throw it away.
2.       Approximately two-thirds happens at the production and distribution level.

For example, a lot of food rot in fields, or is lost as a result of poor transportation networks, or spoils in markets that lack proper preservation techniques. We can make a big difference by transporting and storing our food under proper temperature conditions to extend food supplies.


HOW INDUSTRIES, CONSUMERS AND GOVERNMENTS CAN HELP REDUCING FOOD WASTAGE
  • ·         Governments can enact food safety standards where they don't exist. This will jump-start the system to properly transport and store perishable foods like meat, fish, dairy, and produce. It will also ensure that more food is safe for consumption.


  • ·   Industry has a role to innovate and scale technologies so they are affordable in the developing economies. Industry can also serve a useful role by raising awareness of the impacts of food wastage.


  • ·         At consumer level, we can all take small steps that will accumulate to make a meaningful difference. Let's buy just the food we need so we throw away less. Let's accept that produce can be top quality and delicious even if it has a slight imperfection in appearance. Let's bring meals home that we don't finish in restaurants. Small changes will yield big results.


  • ·         Providing effective and affordable technologies to track and monitor food in transit to ensure it's being maintained within the proper temperature parameters. It's a proactive way to prevent spoilage at the distribution level.

In conclusion, refrigeration containers, are part of the "cold chain" that helps keep food from spoiling, a major source of food waste. The cold chain is the network that transports and stores perishable foods like meat, fish, dairy, and produce under proper temperature conditions to avoid spoilage.  
We can't keep growing more food, and continuing to waste as much, to feed more people. The dividends of avoiding food waste can be historic. We produce enough food to feed everyone on our planet today and the 2.5 billion more people to come in the next 35 years. We have to waste less to feed more.

Before You Go, Check This Out: How To Start Farming For Profit

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