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Concept
Food loss and waste
Summary
Food loss and waste is food that is not eaten. The causes of food waste or loss are numerous and occur throughout the food system, during production, processing, distribution, retail and food service sales, and consumption. Overall, about one-third of the world's food is thrown away. A 2021 meta-analysis that did not include food lost during production, by the United Nations Environment Programme found that food waste was a challenge in all countries at all levels of economic development. The analysis estimated that global food waste was 931 million tonnes of food waste (about 121 kg per capita) across three sectors: 61 percent from households, 26 percent from food service and 13 percent from retail.
Food loss and waste is a major part of the impact of agriculture on climate change (it amounts to 3.3 billion tons of CO2e emissions annually) and other environmental issues, such as land use, water use and loss of biodiversity. Prevention of food waste is the highest priority, and when prevention is not possible, the food waste hierarchy ranks the food waste treatment options from preferred to least preferred based on their negative environmental impacts. Reuse pathways of surplus food intended for human consumption, such as food donation, is the next best strategy after prevention, followed by animal feed, recycling of nutrients and energy followed by the least preferred option, landfill, which is a major source of the greenhouse gas methane. Other considerations include unreclaimed phosphorus in food waste leading to further phosphate mining. Moreover, reducing food waste in all parts of the food system is an important part of reducing the environmental impact of agriculture, by reducing the total amount of water, land, and other resources used.
The UN's Sustainable Development Goal Target 12.3 seeks to "halve global per capita food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses" by 2030. Climate change mitigation strategies prominently feature reducing food waste.
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Waste
Waste (or wastes) are unwanted or unusable materials. Waste is any substance discarded after primary use, or is worthless, defective and of no use. A by-product, by contrast is a joint product of relatively minor economic value. A waste product may become a by-product, joint product or resource through an invention that raises a waste product's value above zero. Examples include municipal solid waste (household trash/refuse), hazardous waste, wastewater (such as sewage, which contains bodily wastes (feces and urine) and surface runoff), radioactive waste, and others.
Biodegradable waste
Biodegradable waste includes any organic matter in waste which can be broken down into carbon dioxide, water, methane, compost, humus, and simple organic molecules by micro-organisms and other living things by composting, aerobic digestion, anaerobic digestion or similar processes. It mainly includes kitchen waste (spoiled food, trimmings, inedible parts), ash, soil, dung and other plant matter. In waste management, it also includes some inorganic materials which can be decomposed by bacteria.
Food loss and waste
Food loss and waste is food that is not eaten. The causes of food waste or loss are numerous and occur throughout the food system, during production, processing, distribution, retail and food service sales, and consumption. Overall, about one-third of the world's food is thrown away. A 2021 meta-analysis that did not include food lost during production, by the United Nations Environment Programme found that food waste was a challenge in all countries at all levels of economic development.
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