Showing results for: Food waste/surplus food
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.
Denmark, has according to a new government report (only available in Danish) managed to reduce food waste by 25% in 5 years, measured in amount (kg) per consumer. Consumer information campaigns are considered to be one of the major factors for the success.
This paper reviewed data from six national studies to quantify food waste within the EU and its associated loss of water and nitrogen resources in the EU as well as the uncertainties of these values.
In this interview in Policy Innovations, Tristram Stuart describes the rationale behind the organization he has founded called FeedBack, which tackles food waste across the supply chain, globally, "from plant to plate." In particular he discusses the campaign The Pig Idea and the idea of recycling food waste as feed for pigs.
A large proportion of supermarket food is thrown away every day regardless of quality, to avoid legal liability if a customer complains. In France, the government has now taken a firm step to incentivise food donation by removing the liability from the supermarkets. By barring stores from spoiling and throwing away food the government aims to tackle waste alongside food poverty. The measure follows a decision from February 2015 to remove the best-before dates on fresh foods and it is part of a wider drive to halve the amount of food waste in France by 2025. The bill will also ban supermarkets from deliberately spoiling unsold food so it cannot be eaten and the law will also introduce an education programme about food waste in schools and businesses.
This paper, co-authored by FCRN member Christian Reynolds, investigates the economic and environmental efficiency of charities and NGOs that divert and redistribute wasted but edible food. Through a case study of food rescue organizations in Australia, the authors show that food rescue operations generate approximately six kilograms of food waste per tonne of food rescued, at a cost of US$222 per tonne of food rescued. This is lower than purchasing edible, non-food waste food at market-cost. Secondly, for every US dollar spent on food rescue, edible food to the value of US$5.71 (1863 calories) was rescued.
Livestock, domestic animals raised for meat, dairy and eggs, is responsible for 14.5 percent of anthropogenic greenhouse gas (GHG) emissions. Because of the scale of its contribution, mitigation of emissions from the livestock sector must be addressed in order to avoid an average global temperature rise of more than 2°C compared to pre-industrial times.
WRAP - the UK’s Waste and Resources Action Programme has published a new report entitled 'Strategies to achieve economic and environmental gains by reducing food waste', which argues that reducing food waste worldwide can make a significant contribution to tackling climate change while also saving money. Wrap puts the total value of global consumer food waste at more than US$400 billion per year. The report says that globally as much as £194bn could be saved by reducing food waste by 2030.
This report from the Institution for Mechanical Engineers discusses the role that cold chain technologies can play in improving food security in developing countries. It argues that we need to address the question of how we can achieve sustainable food security and not just increased production.