India throws away roughly 50 kg of food per person each year in homes, and around 40% of the food produced in India is lost or wasted across the supply chain (UNEP Food Waste Index Report, 2021). Globally, if we prevented one-fourth of the food currently being wasted it could feed 870 million hungry people. This article looks at what's driving the problem in India, and what households and companies can change.
Although a global issue it is important to look at the problem on a smaller scale. Many countries do struggle to deal with their food waste. Recently India has been highlighted as having a food waste problem.
According to the food waste index report published in 2021 by the United Nations environment program, on average 50 kg of food is thrown away per person annually in Indian homes and 40% of the food produced in India is either lost or wasted
Food wastage globally has been exasperated by COVID-19 with issues in the supply chain causing waste. New behaviours have also begun such as people hoarding food, then wasting it.
Why does this waste happen?
- Logistic problems with transit time, the supply chain, poor cooling facilities, infrastructure and technology
- Lack of support for farmers and poor harvesting techniques
- Purchasing more food than necessary
- Allowing food to expire before being eaten
- Incorrect storage of food
- Purchasing food with excess/ unnecessary packaging
- Wasting edible food
What are the negative effects of food waste?
- 8 to 10% of global greenhouse gas emissions are associated with food that is not consumed (WRAP).
- Reduced food security
- Increased pollution
- Increased deforestation
- Cost
- Leads to wasted resources such as water, land, energy, labour and capital
How can we help reduce food waste?
- There is a strong case to be made that corporations hold the greatest responsibility in making changes to reduce food waste. This can be done by improving technology, infrastructure, supply chains and transportation issues.
- The rate of change these companies work at is influenced by demand from the population. In your local area you can investigate if there are any initiatives you can get involved in to help encourage companies to do the right thing.
One change that can be made on a personal level is to try and reduce the 50 kg of food thrown away per person every year in an Indian home.
- To do this we need to be more conscious about our food choices
- Where suitable feed leftover food to animals
- Don’t purchase more food than you need
- Reduce, reuse and recycle where possible
- Store food correctly and safely (with a conscious focus on how to extend shelf life and reduce food waste).
- Compost food where possible.
- Order conscientiously from restaurants and consider alternatives to buffet style eating
- Take any food that is still in date and safe to eat but you know won’t be consumed by your family to charities
- Incorporate all edible bits of the food into your dishes, this is known as nose to tail cooking.
Conclusion
To conclude food waste in India is a relatively new problem. The mentality of waste not want not was much more prevalent in past generations. To reduce the damaging impact of food waste both globally and locally it is important to be conscious about your decisions and use your influence where possible on those around you and larger organisations.
Want to carry on reading? There are many challenges with food, some of them are out of this world...... read our article about food in space here!