Showing results for: Food waste/surplus food
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.
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.
The latest issue of the journal Proceedings of the Nutrition Society features a number of articles related to food, nutrition, and sustainability (including one by the FCRN’s founder, Tara Garnett).
A report by Low Carbon Oxford and LandShare entitled “Foodprinting Oxford” calculates the resources and risks involved with Oxford’s food supply, and explores how best to make the city’s food system more reliable. As part of LandShare’s “How to feed a city” programme, the report aims to help people understand where their food is coming from and how to make it more secure.
The FoodPrinting Oxford project takes a systematic look at two aspects of the city’s food system:
The Institution of Mechanical Engineers (IMECHE) has produced a report entitled “Global Food Waste Not, Want Not,” which highlights the challenge of feeding a growing population, in a world where up to 50% of food is wasted. The report looks at where food waste takes place, the need to produce more food with finite resources (land use, water, and energy), and provides recommendations as to what the engineering should do to yield greater productivity.
You may be interested in this study co-authored by FCRN network member Toni Meier on diets and environmental impacts, published in the Journal of Environmental Science & Technology.
This article, published in Global Change Biology, examines the total greenhouse gas (GHG) emissions for the EU27 livestock sector for the year 2007 utilizing a life cycle assessment, which examines every step and input during the creation of a product to calculate total GHG emissions. They also examined the GHG emissions from livestock production, consumption of imported livestock products and wastage.
The Courtauld Commitment is a voluntary “responsibility deal” aimed at improving resource efficiency and reducing the carbon and wider environmental impact of the grocery sector. This includes action to reduce food and packaging waste. Signatories to the deal include UK grocery retailers and manufacturers, and the initiative is led and coordinated by the Waste Resources Action Programme (WRAP).
This paper starts with a summary of why food waste is an issue, from an environmental and economic perspective, reviews other developed country estimates of food waste losses, and then calculates the volume and economic value of retail and consumer stage food losses in the US, looking at this at an aggregate and individual consumer level (it doesn’t quantify environmental impacts).
Oxfam have published a new report entitled ‘The Food Transformation’. This report, written by Brook Lyndhurst, examines the global food system and the social and environmental injustices inherent in it, and at the potential of consumer action to effect change.
WRAP, the Waste Resources Action Programme has published the findings of its Retailer Survey 2012, , which looks at the progress the food industry has made in reducing the amount of food that consumers waste.
The 2012 survey looked at 12,000 products across 20 different categories where food waste has traditionally been high, including bread, bacon, chicken, apples, carrots, potatoes, bagged salad, rice, pasta, yoghurt, eggs, cheese and milk.
The survey’s findings included:
A study by Sonnino and McWillliam investigates food waste in hospitals in Wales. The researchers look at three hospitals and find that up to 60% of the food was thrown away, with levels particularly high in elderly rehabilitation wards.
A review and a consumer survey which look at promotions used by the UK grocery sector and what effect they might have on food waste. The tentative results from the in-home part of this research suggest that food bought on promotion is not more likely to be wasted, at least for the products investigated.
New research shows that annual UK household food waste has fallen by 13% / 1.1 million tonnes (mt) over a three year period from 8.3mt to an estimated 7.2mt. Avoidable household food waste (i.e. food that could have been eaten) has reduced by 950,000 tonnes, or 18%, from 5.3 to 4.4 million tonnes annually.
The December edition of the journal Nutrition Bulletin, published by the British Nutrition Foundation, examines the complex nutrition and health factors associated with the challenge of achieving a sustainable and secure food supply.
This powerpoint presentation sets out what we know about food and its contribution to greenhouse gas emissions, the options for emissions reduction, what is being done to tackle the problem, and the work of the FCRN.
This paper reports on an in-depth study of refrigeration in the UK food chain. It identifies the greenhouse gas impacts of the ‘cold chain’ and discusses some of the technological options for reducing these.