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.
The European Commission has announced funding for three major research projects designed to promote innovation in the meat and livestock sector. The funding will come from EU’s outgoing Seventh Framework Programme for Research and Technological Development.
This report updates WRAP’s 2007 report The Food We Waste which exposed the full scale of the food waste problem for the first time. It identifies how much food is wasted in UK homes, which foods are wasted most and why, and how much that waste costs. The WRAP research reveals a substantial reduction in the amount of household food and drink waste arising between 2007 and 2012, while also highlighting the scale of the opportunity remaining.
This paper published in Journal of Environmental Planning and Management discusses the idea of using surplus food redistribution to reduce food waste. It concludes that unless a distinction is drawn between genuine waste to be recovered and surplus to be redistributed for community benefit, surplus food as a resource is unlikely to be fully utilised.
The UK based organization WRAP (Waste Reduction Action Plan) has released a new report which concludes that £6.9 billion worth of food, drink and packaging waste occurs in the grocery retail supply chain. The report identifies where in the sector the waste arises, what the waste is, and how it is managed. It also concludes that the waste totals 7% of the value of food and drink sales to households and argues that if the money was instead used for increasing exports or investment it would both help individual businesses and the economy to grow.
This book discusses the implications of the financial credit crunch for consumers and food spending. The authors argue that the credit crunch is having an impact not only on short term food prices but also on the sustainability of the food system. The economic changes we experience now are said to have a bearing on our ability to manage the environmental credit crunch that looms. The authors conclude that a significant and positive difference could be made by changing some of the ways in which we procure, prepare, and consume our food.
This report from Global Food Security programme (GFS) entitled ‘Food waste within global food systems’ discusses how reduction of losses and waste throughout the entire food system can contribute to achieving global food security. It provides an independent assessment of the issues around food waste in developing and developed countries and suggests a number of potential future research priorities across the food supply chain.
Anaerobic digestion (AD) is the process of energy production through the production of biogas from agricultural and other organic waste. This book provides a broad introduction to AD and its potential to turn agricultural crops or crop residues, animal and other organic waste, into biomethane.
Approximately one-third of all food produced for human consumption in the world is lost or wasted. This FAO report argues that this waste represents a missed opportunity to improve global food security, and to mitigate the environmental impacts resulting from the food supply chain.
This working paper from the World Resources Institute (WRI) prepared for the forthcoming World Resources Report discusses how the increased demand for food in the future should be met and the various overlapping crises that are impacting the planet's capacity to produce food. It warns of an imminent global food crises unless changes are made in global industrial agriculture.
Following the release last year of the report on ‘Sustainable Intensification in Agriculture’ by the FCRN and the Oxford Martin Programme on the Future of Food, around 30 experts in this field, from academic, governmental, NGO and industrial organisations, were asked to give their comments on the report.
UNIVERSITY OF OXFORD PRESS RELEASE
A policy known as sustainable intensification could help meet the challenges of increasing demands for food from a growing global population, argues a team of scientists in an article in the journal Science.
Wise up on Waste is the name of a new mobile app from Unilever that was launched recently to assist professional restaurant and catering kitchens to monitor and track their food waste.
Due to Nepal’s large energy deficit where supply shortfalls and interrupted power affect both household and the national industry, the country is now looking for energy alternatives such as using its growing urban and industrial waste.
This video, prepared for the World Water Day 2012 shows the critical impact water energy and investment repercussion for both land and people. It discusses food waste and what it means in terms of water waste.
The authors of this study looked at the impact of measures introduced by Scandinavia’s largest hotel chain to reduce food waste. Plate sizes were reduced while signs were also posted encouraging customers to help themselves to food more than once (ie. signalling that they didn’t have to overload their plates the first time because they could always come back for more): the effect of these measures in combination was a 20% reduction in food waste.