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Revision as of 14:58, 23 April 2015
The Global Importance of Reducing Food Loss
http://www.fao.org/docrep/014/mb060e/mb060e00.pdf
The results of the study suggest that roughly one-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. This inevitably also means that huge amounts of the resources used in food production are used in vain, and that the greenhouse gas emissions caused by production of food that gets lost or wasted are also emissions in vain.
Food is lost or wasted throughout the supply chain, from initial agricultural production down to final household consumption. In medium- and high-income countries food is to a significant extent wasted at the consumption stage, meaning that it is discarded even if it is still suitable for human consumption.
Significant losses also occur early in the food supply chains in the industrialized regions. In low-income countries food is lost mostly during the early and middle stages of the food supply chain; much less food is wasted at the consumer level.
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http://www.msnbc.com/msnbc/food-waste-massive-problem-heres-how-you-can-fix-it
Nearly one-third of the fruit, vegetables, grains, meat, and packaged foods produced across the globe gets tossed out every year.
In the U.S., that figure can climb as high as 40%, to the tune of $165 billion in losses each year. Americans throw away an average of 20 pounds of food each month
On the 45th anniversary of Earth Day, tackling the issue of food waste couldn’t be more critical. Small actions actually can make a big difference. As consumers, we can help curb the growing problem by understanding more about expiration dates, buying less, purchasing “ugly” fruits and veggies, and snatching up that last bunch of lettuce.
And there are also real opportunities for cities and businesses to keep mountains of food waste out of landfills.
Now more than ever there is a spotlight on the issue via social media campaigns, online maps, food trucks, dumpster dining, businesses being built around waste, as well as chef Dan Barber’s recent pop up dinner series, wastED.
There’s even an app to help us “eat down the fridge.”
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