The low down food waste

The low down food waste

The low down food waste

Sadly, it is not an exaggeration to say that food waste is one of the biggest problems facing mankind today.  Between 33-50% of all food produced globally is never eaten, and the value of this wasted food is worth over $1 trillion. To put that in perspective, in the USA food waste represents 1.3% of the total GDP.

The low down food waste
Only 40 % of food is never eaten in the United States. But at the same time, one in eight Americans struggle to get enough food on the table.

In this way, 800 million people go to bed hungry every night. There are 1 in 9 individuals on a starving or malnourished planet, each of them can be fed adequately on less than a quarter of the food wasted each year in the USA, UK and Europe.
The low down food waste

And, hunger is not just a problem that is 'happening elsewhere' - for example in Britain, last year over 1 million people used a food bank, 40 million Americans live in food poverty while living in the USA .
Food loss and waste per person per year Total At the production
and retail stages
 By consumers
Europe 280 kg (617 lb) 190 kg (419 lb) 90 kg (198 lb)
North America and Oceania 295 kg (650 lb) 185 kg (408 lb) 110 kg(243 lb)
Industrialized Asia 240 kg (529 lb) 160 kg (353 lb) 80 kg (176 lb)
sub-Saharan Africa 160 kg (353 lb) 155 kg (342 lb) 5 kg (11 lb)
North Africa, West and Central Asia 215 kg (474 lb) 180 kg (397 lb) 35 kg (77 lb)
South and Southeast Asia 125 kg (276 lb) 110 kg (243 lb) 15 kg (33 lb)
Latin America 225 kg (496 lb) 200 kg (441 lb) 25 kg (55 lb)

Because we have a global food supply system, demand for food in the West can drive up the price of food grown for export in developing countries, displacing crop growth to feed native populations and accelerated erosion of natural habitats. Food waste is a major market inefficiency, the type of which does not remain in other industries.
The low down food waste

Reduce food shortages and waste 

The loaves go from their plates to the curls.
Who does not know what hunger is.

Why everyone is unaware of food wastage.
One-third of the food loss in the world.

World hunger is increasing; As of now, an estimated 1/3 of all food produced globally has been lost or gone waste. We all have a part to play in reducing food losses and waste,

Not only for food but also for the resources that go into it. FAO is partnering with governments, international organizations, the private sector and the citizen

Society to implement actions to raise awareness of problems and remove the root of problems. The FAO is also working with governments to develop policies to reduce food loss and waste.

The study includes new estimates of the scale of the problem, which enables better understanding of the challenge, and suggests possible solutions,

Why, and where, seeing the loss and ruin. FAO makes a distinction between food loss, which occurs when food is harvested,

Waste of food up and down until it is sold, which occurs during the sale and consumption of food.
The low down food waste

Food wastage or loss of food is food that is wasted, lost, or unavailable. The causes of food waste or loss are many and production takes place in many stages,

Processing, retailing and consumption. Global food loss and waste amount between one-third and one-half of all foods

The low down food waste

How can we reduce food waste

The lowdown food waste

Food waste is at the top of the global agenda, and for good reason - as individuals we can make a difference through each individual mindful eating and reducing our waste at home.

Putting food waste in the dustbin at home is easy. But leftover or uncooked food will save an impressive amount of resources and energy and help reduce climate change.

It is not often that our own small actions can cause change and have a positive impact on the environment, but also reducing our waste makes a difference.

Waste is not just the produce we see wiping in the fridge or in the supermarket box, the waste contains all the resources, energy and manpower that goes into making that food, and the emissions created by that food Is thrown.

This is why, through our own small choices, we can have a huge impact on the environment. To describe my love for food and a moral life, I coined the phrase 'root-to-fruit eating', which means that we harmonize with our food, the planet and our value-enhancing value for farmers. Do it Thus reducing food waste.

At your home, you can practice eating root-to-fruit, for which we use the best quality products that make zero waste. You can do this in your daily life as well. Can follow the rules.


By giving a little extra thought to your food habits you can reduce your waste and increase the quality of your diet.
 Eat for pleasure- Take time to shop, cook and eat for pleasure. Buy direct from farmers and producers and from shopkeepers who take pride in the quality of their produce. And, whenever possible, grow your own. Having a connection with your food will help you savour it all the more.
Eat seasonally- Choosing to eat seasonally improves the quality of our food while simultaneously reducing the cost of the ingredients. Seasonal food goes hand-in-hand with eating locally and eating more vegetables, all factors which reduce your impact on the environment and reduce waste in the food industry. A short, local food chain produces less waste through simpler logistics. Eating more vegetables reduces the resources that would have gone into producing meat.
The low down food waste

Eat whole foods- Eating ingredients in their entirety, whether wholegrain or vegetable – skins, stalks, leaves and seeds – means we’re consuming the most nutritious parts. By eating food that we’d normally throw away we save in production costs and then have money to spend on higher-welfare foods.
The low down food waste

Practical tips for reducing your waste

  • PRESERVE FOOD- Make chutneys, jams and pickles with surplus food.
  • EAT LESS FISH- And eat abundant, undervalued species.
  • EAT LESS MEAT- Choose the less common cuts of meat that offer better quality, lower impact and value for money.
  • GO LOCAL Locally-produced food often uses fewer resources than imported foods.
  • EAT CHEMICAL-FREE- Fertilizers and pesticides waste natural resources and reduce soil quality.
  • BE CREATIVE- Don’t follow recipes to the letter – use what you have.
  • USE YOUR FREEZER- If a food can’t be eaten before it perishes, freeze it for later.
  • LOVE YOUR LEFTOVERS- Leftovers save time and provide free meals.
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