food waste statistics

A whopping one third of food meant for human consumption has been wasted or lost from farm to fork. Let us take a little time to consider the consequences of these inefficiency from the entire world’s food system.

Consider food safety. In certain areas, food losses close to the farm are overriding (Figure 1) and influence the capacity of farmers to create a fantastic living and even occasionally feed their households. In other areas like Europe and North America, food waste close to the fork impacts the less lucky. In a universe where one in nine people are undernourished, that over a thousand tons of meals never gets absorbed is a travesty.

Or think about the market. Globally, food reduction and food waste statistics roughly $940 billionevery year in economic losses. In sub-Saharan Africa, post-harvest reductions amount to around $4 billion annually . In the United States, food waste in restaurants and households prices an average of $ $1,500 annually for a household of four and roughly $1,060 annually for the typical family with kids from the United Kingdom.

food waste statistics

And then there is the surroundings. Food that’s harvested but finally wasted or lost absorbs about one-quarter of water utilized by agriculture every year. It requires cropland place the dimensions of China to be increased. Plus it creates approximately 8% of global greenhouse gas emissions annually. In reality, if food reduction and waste were a nation, it would function as third-largest greenhouse gas emitter around Earth behind China and the United States.

So what could be accomplished? Luckily, there are a few pioneers in attempts to curtail food waste. A number of them are involved with Champions 12.3, a exceptional coalition of leaders devoted to inspirational vision, mobilizing actions and accelerating progress toward achieving Target 12.3 of their Sustainable Development Goals. This goal involves cutting half food waste in the consumer and retail levels and for reducing food losses together manufacturing and distribution chains by 2030.

Champions 12.3 is chaired by Dave Lewis, CEO of Tesco, one of the world’s biggest food retailers. Tesco is committed to reducing waste throughout its operations and has introduced numerous innovations to fight waste.

The organization’s”Community Food Connection” app links its shops with local charities to redistribute the food which is left handed at the end of the shopping day, assisting people in need get a meal and diminishing food waste in the shop. A technology built in the Tesco stock system sends a text into local charities and community groups how much excess food is anticipated to be available for contribution day’s end. Charities then affirm whether they will gather the meals. Working together with the NGO FareShare and social entrepreneurs FoodCloud, Tesco piloted the machine in 14 shops in 2015, creating 50,000 meals. Presently in the UK, the app is currently in 150 stores supplying the food equivalent of over 300,000 meals to over 700 individual charities and community businesses.

“We know it’s an issue our customers really care about, and wherever there’s surplus food at Tesco stores, we’re committed to donating it to local charities so we can help feed people in need,” explained Lewis.

Additionally, Tesco recently begun offering”Perfectly Imperfect,” a brand-new assortment of wonky-looking vegetables and fruits. Many grocery stores throw away create that seems strange or”ugly” because of dimensions, shape, texture or color. But often there is nothing wrong with this particular food –that the oblong, bumpy strawberry is just as healthy as the perfectly shaped person. Recognizing that, Tesco is currently making this produce readily available for purchase at approximately 200 UK Tesco shops, new from a British plantation and also at costs lower than standard-looking produce.

“Our customers are telling us that demand for these products is there,” added Lewis. “This is great news in the fight against food waste.”

food waste statistics

On this side of the Atlantic, another Champion recently emphasized innovations in reducing food waste. Throughout the next yearly Food Waste & Hunger Summit, U.S. Secretary of Agriculture Tom Vilsack attracted attention to attempts like The Campus Kitchens Project, that participates faculty and higher school students to assemble unused meals from dining halls, grocery shops, restaurants and farmers’ markets and deliver it to the less fortunate. In just one year, students across 45 U.S. campuses diverted nearly 1 million pounds of food to the needy, providing more than 300,000 nutritious meals.

“There’s a exceptional chance for young people to say’we’re serious about food waste and its consequences’,” said Secretary Vilsack. “We know that it costs households cash, it is bad for the environment, and we would like to get a concept that rewards economies and utilizes food in a means that gives opportunities to look after food-insecure families”

Additional Champions of Target 12.3 for example Judith Rodin and Sam Kass, and Shenggen Fan and Andrew Steer, have lately shared additional suggestions about the best way best to decrease food reduction and waste. Solutions aren’t in short supply.