From Field to Fork: Strategies for Reducing Food Waste

What is Food Waste?

Food waste is an umbrella term encompassing edible items dismissed due to inadequate storage, decay, or expiration [1]. It represents a massive global challenge – with a startling one-third of all food produced worldwide either lost or discarded yearly, totaling nearly 1.3 billion tons [2]. With an escalating global population, food consumption and the associated waste will be predicted to continue to surge. The 21st century faces the Herculean task of managing this food waste effectively to mitigate the adverse consequences for the environment and the economy [3].

Unraveling the Food Supply Chain

Each link in the food supply chain plays a role in creating food loss or waste, from the fields where it’s grown to the households where it’s consumed [4]. Every stage has unique triggers leading to varying forms of food waste.

 Agricultural Production Losses

Agricultural waste stems from poor harvesting practices, climatic shifts, pest invasions, and deficient infrastructure for transporting and storing food. In developing nations, this loss is primarily due to outdated postharvest technologies and limited access to modern storage facilities [5, 6]. These losses not only affect the farmers’ livelihoods by reducing their income but also waste valuable resources like water, energy, and land.

To combat these losses, better harvesting practices, upgraded storage facilities, and accessible resources for small farmers are necessary. These actions can minimize spoilage, prolong the fresh produce’s shelf life, and enhance the food supply chain’s overall efficiency.

Processing and Distribution Challenges

Overproduction, improper handling, storage issues, and quality control problems contribute to food waste in processing and distribution. A study by Raak et al. [7] found that when food manufacturers produce more than the market demand, the surplus often gets discarded [8]. Moreover, improper handling and storage during transportation can cause spoilage and waste [9].

Implementing supply chain efficiency and employing data analytics can help identify potential waste hotspots and prompt, timely interventions. Optimising production and distribution based on actual demand can reduce excessive inventories and prevent waste.

Retail-Level Waste

Food waste at the retail level is particularly problematic. Supermarkets often discard food that doesn’t meet aesthetic standards, even though it’s perfectly safe for consumption. Additionally, overstocking perishable goods can lead to expired products being discarded [10].

Innovative strategies like dynamic pricing for products nearing expiration, efficient stock management practices, and retailer education on the importance of waste reduction can help tackle this issue.

Consumer Behaviour’s Role

Consumers significantly contribute to food waste by purchasing more than they can consume, resulting in discarded leftovers [11]. Misunderstanding food labels and the need for more awareness about food waste exacerbate this problem.

Educating consumers about the impacts of food waste and offering smart shopping and proper storage tips can empower individuals to make conscious choices and reduce waste.

The table below (Table 1) provides a categorized view of the different types of food waste generated at various stages of the food supply chain. This detailed breakdown illustrates the origins of waste, which can guide targeted strategies for reducing food waste, ultimately paving the way towards more sustainable food systems.

Table 1 : Types of Food Waste Across the Food Supply Chain

Minimizing Food Waste: A Comprehensive Approach

1. Enhancing Harvesting and Handling Practices: By promoting efficient harvesting and postharvest handling techniques, we can reduce food loss at the source. Investing in proper storage facilities and harnessing innovative technologies such as cold storage and refrigeration can minimize spoilage and extend the lifespan of perishable produce.
2. Supply Chain Efficiency: Effective collaboration and communication among the stakeholders in the food supply chain can significantly reduce food waste. With data analytics, efficient supply chain management, and the adoption of technologies like IoT sensors, we can identify potential waste areas and enable timely interventions. This includes optimizing transportation routes, monitoring real-time temperature to prevent spoilage, and adjusting production and distribution based on demand forecasts.
3. Overproduction and Surplus Reduction: Aligning food production with market demand can help prevent overproduction and wastage. Techniques like just-in-time production and inventory management can help align production with actual demand, thus reducing surplus and minimizing waste.
4. Consumer Education: Raising consumer awareness about the impacts of food waste and providing practical tips on reducing waste at home is crucial. This includes educating consumers about date labelling on food products, understanding the difference between “best before” and “use by” dates, and promoting creative ways to utilize leftovers and food scraps.
5. Surplus Food Redistribution: Collaborating with food banks and charitable organizations to redistribute surplus food can help divert edible food from the waste stream. Such initiatives can also address food insecurity while reducing environmental impacts. Businesses can partner with food rescue organizations to donate excess or unsold food items to those in need.
6. Innovative Food Packaging and Labeling: Food packaging and labelling play a crucial role in reducing food waste. Technologies like smart packaging technology that monitor food freshness and quality, along with clear [12] and consistent date labeling systems, can help consumers make informed decisions about food consumption. Additionally, using biodegradable packaging materials can reduce food waste’s environmental impact.

 Conclusion

Food waste reduction is a complex challenge that requires collective efforts from everyone in the food supply chain. From implementing efficient agricultural practices and optimizing supply chain management to educating consumers and redistributing surplus food, a comprehensive approach is necessary to address food waste from field to fork. Working together and implementing effective strategies would be significant progress in reducing food waste, alleviating hunger, and promoting a more sustainable and responsible food system for the future.

References

1. Beausang, C., Hall, C., & Toma, L. (2017). Food waste and losses in primary production: Qualitative insights from horticulture. Resources, Conservation and Recycling, 126, 177-185.
2. UNEP (n.d) Promoting Sustainable Lifestyles. Avaliable online: https://www.unep.org/regions/north-america/regional-initiatives/promoting-sustainable-lifestyles [Accessed 3 August, 2023]
3. Tamasiga, P., Miri, T., Onyeaka, H., & Hart, A. (2022). Food Waste and Circular Economy: Challenges and Opportunities. Sustainability, 14(16), 9896. MDPI AG. Retrieved from http://dx.doi.org/10.3390/su14169896
4. Aulakh, J., Regmi, A., Fulton, J. R., & Alexander, C. E. (2013). Estimating postharvest food losses: Developing a consistent global estimation framework.
5. Oishi, R. (2022). Challenges and Measures to Recapitalise Handling of Postharvest Crops in Developing Countries. In Postharvest Technology-Recent Advances, New Perspectives and Applications. IntechOpen.
6. Food and Agriculture Organization of United Nations (2014) . Global Initiative on Food Losses and Waste Reduction. FAO; Rome, Italy: 2014. Avaliable online: https://www.fao.org/3/i4068e/i4068e.pdf [Accessed 3 August, 2023]
7. Raak, N., Symmank, C., Zahn, S., Aschemann-Witzel, J., & Rohm, H. (2017). Processing-and product-related causes for food waste and implications for the food supply chain. Waste management, 61, 461-472.
8. The bread and butter thing. (n.d). Food Surplus. Avaliable online; https://www.breadandbutterthing.org/food-surplus [Accessed 3 August, 2023]
9. 2011. Global food losses and food waste – Extent, causes and prevention. Rome avaliable online: https://www.fao.org/3/i2697e/i2697e.pdf
10. Horoś, I. K., & Ruppenthal, T. (2021). Avoidance of Food Waste from a Grocery Retail Store Owner’s Perspective. Sustainability, 13(2), 550. MDPI AG. Retrieved from http://dx.doi.org/10.3390/su13020550
11. FMT (2023) Is Food Waste Consuming Us? The Urgent Need for Change Available online: https://fmtmagazine.in/is-food-waste-consuming-us-the-urgent-need-for-change/ [Accessed 3 August, 2023]
12. Salgado, P. R., Di Giorgio, L., Musso, Y. S., & Mauri, A. N. (2021). Recent developments in smart food packaging focused on biobased and biodegradable polymers. Frontiers in Sustainable Food Systems, 5, 630393.