Written by: Aurée de Carbon, Executive Contributor
Executive Contributors at Brainz Magazine are handpicked and invited to contribute because of their knowledge and valuable insight within their area of expertise.
Food, a fundamental human need, provides the vital nutrients necessary for our bodies to function effectively. It is perplexing to witness the magnitude of food waste in our society. With poverty and food insecurity plaguing the globe, the question arises: how can we afford to waste such a critical resource? Startling statistics from reputable organizations like the World Food Programme (WFP) and the Food and Agriculture Organization (FAO) shed light on the scale of the problem. Fortunately, numerous initiatives have emerged, spearheaded by renowned organizations and individuals, presenting effective strategies to combat food waste. By adopting mindful practices and supporting innovative solutions, we can collectively address this issue and bring positive change.
The magnitude of the problem
According to the World Food Programme (WFP), global hunger remains a significant challenge, with up to 828 million people lacking sufficient food and over forty million people in fifty-one countries facing emergency-level hunger. Conflict, climate change, disasters, and structural poverty contribute to the persistence of need, and the COVID-19 pandemic has further exacerbated the situation. WFP estimates that in 2023, more than 345 million people will experience elevated levels of food insecurity, a rise of two hundred million compared to pre-pandemic levels. Conflict, climate shocks, and soaring fertilizer prices drive the hunger crisis significantly. WFP needs help with funding and rising operating costs. Immediate action and adequate resources are required to prevent further loss of lives and setbacks in development gains.
Tackling food loss and waste is crucial for addressing global hunger, food security, and the sustainability of agrifood systems. According to the Food and Agriculture Organization of the United Nations (FAO), the number of people affected by hunger has risen to 828 million in 2021, and an estimated 3.1 billion people lack access to a healthy diet. Additionally, FAO's State of Food and Agriculture report highlights that approximately 14% of the world's food is lost after harvest, while a further 17% is wasted in retail and by consumers. These losses and waste could feed 1.26 billion hungry people annually. Food loss and destruction also contribute to greenhouse gas emissions and climate change. Public and private entities need to take action to measure and reduce food loss and waste and shift consumer behavior to combat this issue. Implementing national strategies, policies, and partnerships is necessary to accelerate efforts and achieve the Sustainable Development Goal target of halving food waste by 2030. Collaboration among stakeholders is critical to realizing the positive impacts of reducing food loss and destruction and promoting sustainable food systems.
Economic and environmental impacts
Food waste has significant economic consequences. In the United States alone, it accounts for 1.3% of GDP, equivalent to a staggering $218 billion. Redirecting these wasted funds towards social needs such as housing, education, and healthcare could feed more than double the number of undernourished individuals globally, providing safe, clean, and nutritious food. Moreover, FAO highlights that food loss and waste contribute to approximately 8% of global greenhouse gas emissions. In a video produced by Vox in partnership with ClimateLab, hosted by Emmy-nominated conservation scientist Dr. M. Sanjayan, food loss and waste are revealed as the third-largest emitter of greenhouse gases, following China and the United States.
Initiatives and success stories
Recognizing the issue's urgency, FAO collaborated with the United Nations Environment Programme (UNEP), private sector companies, and civil societies to establish the "Save Food" initiative. This comprehensive approach aims to minimize food loss and waste, combat the "throwaway" mindset, and raise awareness and respect for food. NGOs such as FAO, UNDP, and WFP, alongside other organizations, have taken action to address this problem.
For instance, the "Felix Project" collects surplus food of excellent quality from farms, food manufacturers, and supermarkets and then distributes it to approximately 1,000 community groups and schools throughout London. The food is supplied to various organizations such as food banks, homeless shelters, domestic abuse refuges, and over 170 schools across all the city's boroughs.
In Milan, renowned chef Massimo Bottura opened "Refettorio Ambrosiano," a five-star restaurant, in 2015. Instead of using artisanal ingredients, they creatively utilized almost 29,000 pounds of market and expo pavilion scraps to prepare 10,000 nutritious meals that were distributed free of charge to those in need.
"Culinary Misfits," a catering company based in Germany, collects rejected fruits and vegetables, often discolored or misshapen but still edible, from supermarkets. They incorporate these items into their organic dishes, combating the wastage of so-called "ugly food."
Addressing leftover food
The Dickinson College Farm has been awarded a $20,000 grant to assist in developing its anaerobic digester project, aimed at transforming food waste and manure into energy. The digester, currently being constructed on the farm, was chosen as the venue for the announcement of 2023 Healing the Planet community improvement grants by the GIANT Company and Kept Pennsylvania Beautiful. Among the twenty-three winning projects selected for the gifts, the Dickinson digester focuses on food waste prevention, reduction, and recovery initiatives.
On the other hand, Home biogas has the same concept as the folks from The Dickinson College Farm, but their approach is more advanced and economical. They developed a backyard machine that converts food scraps and animal wastes into cooking gas, liquid fertilizer, and a gas lamp.
Taking individual action
So are we if these people can tremendously impact reducing food wastage? We can make a difference in our simple way, and if we don't know how we can follow an action plan laid out in an article by Laura Newcomer of Greatist. These include realistic meal planning, avoiding impulse buys, embracing imperfect yet nutritious produce, repurposing leftovers, practicing FIFO (First In, First Out) stock rotation, optimizing food storage to prevent spoilage, donating unspoiled pieces to those in need, and composting inedible food for personal gardens.
The stories of these initiatives emphasize the importance of adopting mindful lifestyles and the profound impact our choices have on ourselves, our families, our communities, and the world at large. Reducing food waste addresses poverty and hunger and contributes to mitigating climate change and fostering economic growth.
According to Forbes, there are three possible ways to solve food waste: influencing consumer behavior by providing accurate information on the impact of food practices, implementing sensible food policies and standards, and supporting local organizations and companies developing innovative technologies for large-scale, long-term solutions to food loss and waste. By diligently following these steps collectively, we can expect remarkable results in the years to come, ultimately eliminating this unnecessary problem with the support of each individual.
Aurée de Carbon, Executive Contributor Brainz Magazine
Aurée is the founder and the owner of CARRHURE, an Executive Search Firm specialized in the Not-for-Profit sector. A French native, Aurée has 30 years of professional experience. Her exceptional empathy, expertise in identifying and assessing candidates as well as her servant leadership style make her approach unique. Prior to establishing CARRHURE, Aurée was Director International for several retained executive search firms where she directed engagements for large NGOs specialized in Agriculture, Climate Change and Health. She began her career managing sales and marketing efforts for French medias and the banking sectors (BNP and HSBC) as Wealth Management Advisor. She holds a BA in Arts from University Paris X and a degree in Communication and Marketing. She is a certified professional Coach, PNL technician and she is certified in several assessment Tools, such as 360° and DISC Model. Aurée is fluent in French and English.
Sources:
https://www.fao.org/newsroom/detail/FAO-UNEP-agriculture-environment-food-loss-waste-day-2022/en
https://www.fao.org/policy-support/policy-themes/food-loss-food-waste/en/
https://www.epa.gov/international-cooperation/international-efforts-wasted-food-recovery
https://guide.michelin.com/us/en/article/people/massimo-bottura-food-change
https://www.forbes.com/sites/michaelpellmanrowland/2017/08/28/food-waste-solution/?sh=5db7b514d177
