Showing results for: Food waste/surplus food
With milk prices in the USA dropping due in part to a fall in demand from Chinese middle class customers, large stockpiles of cheese now lie waiting.
This study estimates the environmental impacts of what it terms discretionary foods - foods and drinks that do not provide nutrients that the body particularly needs. It finds that these foods account for 33-39% of food-related footprints in Australia.
This editorial article focuses on an aspect of agricultural food loss and waste, not often considered: the effects that a reduction in food loss and waste at the production stage, might have on the species that have become reliant on food waste.
As the global population grows and food consumption patterns shift towards more resource intensive foods, food loss and waste (FLW) is becoming a topic of increasing importance due to its impact on future food availability and - via the greenhouse gas emissions embodied in its production - on climate change.
This paper analyses the options for and impacts of using food waste as animal feed and is the first study to compare the environmental impacts of recycling municipal food waste as animal feed with alternative disposal options in the EU.
The new global Food Losses and Waste FLW standard for measuring food loss and waste is the first set of international definitions and reporting requirements for businesses, governments and other organisations specifying how they should measure and manage food loss and waste, as a step towards helping countries and companies improve efforts to store, transport and consume food more efficiently.
This article discusses the interplay of food requirements, food waste, food deficits, and associated GHG emissions. It estimates the agricultural GHG emissions associated with food waste, argues the importance of reducing food waste as a contribution to addressing GHG emissions and proposes a standardized method for estimating food waste for all countries.
The Cambridge News reports on a recent start-up called Entomics, who are researching and developing the use of Black Soldier Fly larvae as a means of converting food waste into compounds that can be extracted and turned into more useful products.
The FAO announce the launch of their new initiative: The Technical Platform on the Measurement and Reduction of Food Loss and Waste.
This report by the Johns Hopkins Center for a Livable Future highlights the need to reduce livestock farming and food waste if climate change is to be addressed, and the relative absence of these important mitigation strategies from recent climate talks (e.g. COP21 in Paris).
This FAO brief on food waste discusses the carbon footprint of global food waste and so called embedded emissions in avoidable food waste. In order to measure the avoidable emissions it is necessary to know how much of what kind of food is wasted and where.
This paper discusses the use of food waste as a feed source for pigs reared for pork in the EU, the current policy landscape and implications for agricultural land use, profits and pork production of using waste as feed. The authors find that re-legalising the use of food waste as pig feed in the EU could spare 1.8 million hectares of global agricultural land, improve profitability for many farmers, and produce pork of high quality.
This paper presents an overview of policies and interventions aimed at addressing food loss and waste. It argues that to curtail food waste in higher income countries, measures such as clarifying food date labels could go a long way. Consumers are often confused by "use by," "best by" and "sell by" dates on food packaging and throw out perfectly edible food. Improving date labelling policy can also improve food safety.
Surveys show that 300 kg of edible food is wasted per person each year in Switzerland. This paper focuses on one of the foods that are wasted – potatoes – and assesses the quantity and quality of potato losses along the entire supply chain. It finds that on the way from field to fork, more than half of the potato harvest is lost.
The average U.S. family spends $2,225 every year on food they don't eat. American consumers are collectively responsible for more wasted food than farmers, grocery stores, or any other part of the food-supply chain.
This new book, entitled Waste-Free Kitchen Handbook provides accessible information about the state of the problem as well as a set of tips and techniques to eanble people to reduce the amount of waste they produce.