Introduction
Food waste in India presents a critical environmental challenge. As cities expand and consumption patterns evolve, the volume of discarded food rises, posing significant environmental and public health risks (Sahoo et al., 2024). Traditional disposal methods like landfilling and composting, once relied upon in developing economies, now face scrutiny due to their contributions to toxic gas emissions, foul odors, and environmental degradation (Sinha & Tripathi, 2021).
Resource Use
India's carbon footprint is projected to reach approximately 691 million tons of CO2 per year by 2030, far surpassing neighboring South Asian countries like Bangladesh (65 million tons), Malaysia (29 million tons), and Maldives (2 million tons) (Byun, Kwon, Park, & Han, 2021; Sinha & Tripathi, 2021). In urban centers like Delhi, food waste accounts for 10–12% of total garbage, with prime land equivalent to 6.5 billion square meters allocated for landfill disposal.
While larger hotels typically have dedicated waste management facilities, smaller establishments struggle with effective waste disposal, relying on municipal services that often deposit waste in landfills. Much of this waste originates from food preparation, expired shelf-life items, and discarded cooked food, such as from buffets (Restaurant India, 2021). For instance, Hyderabad alone generates 400–500 tonnes of food waste daily, with current processing capabilities handling up to 10 tonnes per day or 300 tonnes monthly. Plans aim to expand waste processing to 6,000 metric tonnes daily across 8–10 cities by 2022. The resulting biogas, enriched and sold as a cheaper alternative to LPG for cooking, and nutrient-rich manure offered to farmers at subsidized rates, aim to enhance soil fertility without restrictions on crops grown with recycled nutrients. Restaurants could potentially earn carbon credits through technology-based systems (Restaurant India, 2021; Sinha & Tripathi, 2021).
Emissions
Greenhouse gas emissions linked to food waste encompass methane from landfill decomposition and carbon dioxide from transportation. Climate change impacts agriculture by increasing greenhouse gas emissions, water and soil degradation, and food availability and affordability risks. Addressing urban food demands while promoting rural prosperity and environmental sustainability is crucial for future food security (Pingali, Aiyar, Abraham, & Rahman, 2019).
Conclusion
The environmental impact of food waste in urban India is significant. Sustainable waste management practices, including converting food waste into biogas and nutrient-rich manure, can enhance soil fertility and reduce environmental degradation. By adopting these technologies and innovations, India can significantly reduce food waste, improve food security, and promote sustainable agricultural practices.
Reducing food loss and waste in India is critical for food security, economic development, and environmental health (Agarwal et al., 2021). The current linear food waste disposal system needs to shift towards a circular economy model to mitigate health and environmental hazards (Sinha & Tripathi, 2021). Tailored, community-specific food waste management practices are essential to transforming waste into wealth (Sinha & Tripathi, 2021).
To address food loss effectively, several research gaps need to be filled:
- Consistent data on hotspots and critical loss points in the food supply chain (Agarwal et al., 2021).
- Understanding the key causes and solutions for smallholder farmers and other vulnerable groups (Agarwal et al., 2021).
- Assessing the costs and benefits of current interventions (Agarwal et al., 2021).
- Exploring the role of information technology and clean energy in managing food loss (Agarwal et al., 2021).
Addressing these gaps will enable the development of practical and effective strategies to manage food loss and ensure a more sustainable and secure food system for India.
References
- Agarwal, M., Agarwal, S., Ahmad, S., Singh, R., & Jayahari, K. M. (2021). Food loss and waste in India: The knowns and the unknowns. World Resources Institute, 10.
- Byun, J., Kwon, O., Park, H., & Han, J. (2021). Food waste valorization to green energy vehicles: Sustainability assessment. Energy & Environmental Science, 14(2021), 3651-3663. https://doi.org/10.1039/D1EE00850A
- Pingali, P., Aiyar, A., Abraham, M., & Rahman, A. (2019). Transforming food systems for a rising India (p. 368). Springer Nature.
- Restaurant India. (2021). This Hyderabad startup aims to curb restaurant food waste. Retrieved September 11, 2021, from https://www.restaurantindia.in/article/this-hyderabad-startup-aims-to-curb-restaurant-food-waste.13101
- Sahoo, A., Dwivedi, A., Madheshiya, P., Kumar, U., Sharma, R. K., & Tiwari, S. (2024). Insights into the management of food waste in developing countries: with special reference to India. Environmental Science and Pollution Research, 31(12), 17887-17913.
- Sinha, S., & Tripathi, P. (2021). Trends and challenges in valorisation of food waste in developing economies: A case study of India. Case Studies in Chemical and Environmental Engineering, 4, 100162.
Further reading
Economic Impact of Food Waste in Urban India
Social and Health Implications of Food Waste in Urban India
Policy, Governance, and Technological Innovations in Food Waste Management in Urban India