Showing results for: Waste and resource use
Food waste is common in both developing and developed countries. Estimates of the scale of waste and loss are between 30% to 40% of all food produced. Waste loss occurs during production, distribution and at the consumer stage. In richer nations, more food is wasted at the consumer level than in poorer countries: in Europe, an average of 95 kg of food is thrown out by each consumer each year. In developing countries much produce is lost due to a lack of suitable packaging and storage facilities (so called post-harvest losses). According to the FAO, consumers in rich countries waste almost as much food (222 million tonnes) a year as the entire net food production of sub-Saharan Africa (230 million tonnes). Food waste also represents a waste of all the embedded resources involved in producing it (land, water, fossil fuel inputs, agro chemicals) and in this sense is also a source of 'unnecessary' GHG emissions.
This paper studies the impacts of several agricultural development projects (by USAID’s Feed the Future initiative) that aimed to tackle food loss and waste (FLW), finding that the interventions could reduce greenhouse gas emissions per unit of food produced.
This report by the Environmental Investigation Agency and NGO Greenpeace studies how UK supermarkets have taken action on plastic packaging. It finds that overall plastic packaging used by UK supermarkets has risen by 2% between 2017 and 2018, mainly driven by sales of branded products. Waitrose and Morrisons have made the most progress in reducing plastic packaging.
This report by FCRN member Corné van Dooren finds that food waste per person in Dutch households has decreased by 29% between 2010 and 2019. The findings are based on measurements of waste from a sample of households.
This report from the World Resources Institute outlines ten “scaling interventions” that could increase both the rate and geographic spread of initiatives to cut food loss and food waste, to support a target of halving worldwide food loss and waste by 2030.
The 2019 edition of The State of Food and Agriculture report from the Food and Agriculture Organisation of the United Nations focuses on actions to reduce food loss and food waste. It sets out guidance for how policymakers can tailor food waste initiatives to suit their policy aims.
This paper outlines the main sustainability challenges linked to nitrogen, including inadequate access to nitrogen fertiliser in some parts of the world and excessive fertiliser application in other areas, leading to water pollution, algal blooms and risks to human health. The paper argues that solving nitrogen problems would have co-benefits for other sustainability issues such as hunger, air, soil and water quality, climate and biodiversity.
This book presents case studies and guidance on extracting high-value compounds from waste and by-products from foods such as dairy, meat, sweet potato, cereals and olive oil.
This report from the UK charity Waste and Resources Action Programme (WRAP) provides the latest estimates for food losses and food waste in primary production (i.e. on farms) in the UK. It finds that 3% of food harvested is wasted at the farm stage (sent to waste treatment such as composting without first being used for another purpose, or left in the field) and 4% is surplus (material intended for food uses that ends up being redistributed to people, fed to animals or used for other purposes), making a total of 7%.
This report from the Food and Land Use Coalition proposes ten critical transitions that could enable the food system to provide healthy diets for nine billion people by 2050 while also protecting the climate and biodiversity. The transitions are estimated to provide over 15 times more social benefit than their investment cost, which is likely to be less than 0.5% of global GDP.
This paper quantifies the carbon emissions, water use and land use associated with the consumption of food excess to requirements, on the basis that overnutrition has sometimes been classified as a form of food waste. It finds high geographical variation in the environmental impacts of so-called excess food consumption, with impacts being an order of magnitude greater in Europe, North America and Oceania than in sub-Saharan Africa.
This paper reviews the literature on the supply chain of phosphorus, a nutrient required in agriculture, and finds that current reporting is inadequate regarding phosphorus reserves and resources, losses along the supply chain, environmental and sociopolitical externalities, and open access to data.
FCRN member Peter Alexander has co-authored this paper, which finds that incremental improvements in several areas of the food system (including production efficiency, reducing food waste and changing diets) could reduce agricultural land use by between 21% and 37%, depending on adoption rates.
Conservation NGO WWF has released the 40-minute film “Our planet, our business”, which sets out five principles for businesses to follow in order to protect nature and their own future.
Over 100 food organisations, including many supermarkets, have signed the “Step up to the Plate” pledge (organised by the UK’s Department for Environment, Food and Rural Affairs) to halve food waste by 2030, support a week of action in November 2019, empower citizens and change their individual habits so as to reduce food waste.
According to this paper, households in the Netherlands wasted 41kg of solid food per person in 2016 - a 15% decline since 2010. Furthermore, 57 litres per person of potable liquids such as coffee, tea and milk are disposed of via the sink or toilet each year. Rice, bread, pasta, vegetables and pastries are among the food types most likely to be wasted (as a percentage of purchased quantity).
Wageningen University and Research has formed a consortium together with several private companies to research the use of co-products and residues from the food sector and industry as animal feed. A particular research focus will be on increasing Europe’s self-sufficiency in feed materials.