Estimating the magnitude of the food loss and waste generated in Brazil.

Modelling food demand in the 21st century

Food loss and waste undermine the resilience and sustainability of global food systems, jeopardising progress toward the Sustainable Development Goals (SDGs). Adopting healthier and more sustainable diets could help reduce global food loss and waste, but the potential trade-offs on food loss and waste trends and interactions with standalone reduction policies remain largely unexplored. We aimed to investigate the effects of reducing food loss and waste within the context of a global dietary transition by 2050, shedding light on the synergies and trade-offs between two crucial policy areas for the food systems of the future. In this economic modelling study, we linked the economic and technical modelling of food loss and waste by adding consistent tracing of food loss and waste in physical quantities along global (ie, domestic and international) food supply chains within a global computable general equilibrium (CGE) modelling framework. This framework captures the behavioural responses of economic actors along food and non-food supply chains. We built on the Global Trade Analysis Project (GTAP) Data Base, incorporating data extensions for energy, nutritional accounts, and food loss and waste flows along stages of global supply chains. We first investigated the impact of halving global food loss and waste through technological developments by 2050, in line with the SDG 12.3 target. We then analysed the impact of transitioning to healthier and more sustainable diets by 2050, promoting a global dietary transition through behavioural changes. We explored this dietary transition both with and without the goal of halving global food loss and waste, highlighting how food loss and waste targets interact with dietary changes on a global scale. Our scenarios were chosen to show how the magnitude, composition, location, and reuse potential of food loss and food waste could evolve under different scenarios compared with business-as-usual dietary developments. Food loss and waste along global supply chains were projected to rise by 52·0% by 2050 under the continuation of historical trends. Diet shifts alone were projected to be insufficient to curb this rise in food loss and waste, with demographic trends and growing incomes driving the total volume of lost and discarded food. Regional spillover effects of healthier diets-whereby low-income countries increase plant-based food production to meet growing demand in high-income countries-exacerbated food loss and waste trends, especially in sub-Saharan Africa and the Middle East and north Africa. In sub-Saharan Africa, rapid population growth and increased per-capita gross domestic product drove food loss and waste when dietary changes were implemented (an increase of 132·2% from 2014 to 2050) and when standalone food loss and waste reduction targets were applied (an increase of 61·8% from 2014 to 2050). Globally, dietary shifts were projected to drive food loss and waste for oilseeds and fish, surpassing baseline levels by 2050. Further spillovers emerged in high-income countries where demand for fresh plant-based foods was shown to drive losses at production stages. Global trade was also found to amplify food loss and waste in exporting regions, as increasing exports of plant-based products from sub-Saharan Africa and Latin America to Europe, the USA, and India increased farm-level food loss and waste. Coupling dietary transitions with targeted food loss and waste reduction policies in line with SDG 12.3 successfully controlled spillover effects on a global scale. A combined strategy could reduce global food loss and waste by 63·2%, eliminating commodity-specific and stage-specific spillovers and enhancing the effectiveness of dietary changes. Potential benefits were particularly notable in sub-Saharan Africa where nutritional availability could increase by an average of 365 calories per capita per day by 2050. Policies promoting healthier diets must consider spillover effects on food loss and waste (eg, a potential rise in loss and waste generation when global consumption shifts towards plant-based products). As shifts in production, consumption, and trade alter the magnitude, location, and composition of food loss and waste, monitoring these changes is crucial to establishing the priority areas for food loss and waste reduction or reuse interventions, especially in low-income regions. Although dietary shifts can improve nutrition, new technologies and market-based approaches to reuse discarded food and food waste-whether linked to domestic consumption or trade-could create economic opportunities and environmental benefits. To maximise these benefits, food loss and waste reduction should be central to discussions on dietary transition policies, as spillover effects risk undermining the positive outcomes of a global dietary shift. None.

Food losses and waste (FLW) reduction and mitigating climate impact in food chains are priorities in achieving sustainable development goals. However, many FLW-reducing interventions induce additional greenhouse gas (GHG) emissions, for example, from energy, fuel, or packaging. The net effect of such interventions (expressed in GHG emissions per unit of food available for consumption) is not obvious, as is illustrated in a number of case studies. We recommend that in the decision to take on FLW-reducing interventions, the trade-offs on sustainability impacts (such as GHG emissions) are taken into consideration. Since FLW induce demand and extra operations in all stages along a supply chain, adequate representation of cumulative GHG emissions along the production and supply chain, including ‘hidden parts’ of the chain, is required, which is challenging in full LCA studies. As a workaround, the case studies in this paper are based on a generic tool, the Agro-Chain greenhouse gas Emission (ACE) calculator that includes metrics and data for common food product categories and supply chain typologies. The calculator represents the structure of a generic (fresh food) supply chain and offers data sets for, amongst others, crop GHG emission factors and FLW in different stages of the production and distribution chain. Through scenario calculations with different chain parameters (describing pre and post-intervention scenarios), the net effects of an intervention on GHG emissions and FLW per unit of food sold to the consumer can be compared with little effort. In the case studies, interventions at the production stage as well as in post-harvest operations, are analyzed. Results show that post-harvest activities (especially FLW) contribute substantially to the carbon footprint of supplied food products. The FLW-reducing interventions are considered to induce additional GHG emissions. In most case studies, FLW-reducing interventions lower total GHG associated with a unit of food supplied to a client or consumer. However, in one case study, the extra emissions due to the intervention were higher than the prevented emission from lowering food losses. Consequently, in the latter case, the intervention is not an effective GHG emission reduction intervention.

Reducing our waste size

The twelfth point of the UN Sustainable Development Goals aimed at halving per capita global food waste and food loss by 2030 is measured by food loss and food waste indices. The ambitious task is implemented in three ways: regulatory impact, changes in social attitude, and the introduction of new technologies and business processes in the field of Agricultural and Food Technologies (AgriFoodTech). This study attempts to assess the potential impact of AgriFoodTech on the food production and supply chain. There are several breakpoints and bottlenecks along the food and production chains, which influence the extent of unintentional food losses on a scale of up to 30% at certain stages. Technological impacts on production and supply chains are assumed to be more cost-effective than large-scale regulatory changes and attempts to change end-user habits. This work aims to study the effect of AgriFoodTech tools on reducing food waste and loss in supply chains.KeywordsAgricultural productionSupply chainsWaste managementFood lossFood wasteAgriFoodTechConsumer wasteJEL ClassificationO130

Food waste and loss is a current issue of global concern due to its significant effect on the country’s food security. Despite the importance of food service industry on the control of food waste, yet the magnitude of waste and food loss in each stage of the value chain is not clear. This study intended to explore the extent of food loss and waste, and dominant factors for the food loss and waste along the value chain. A well-structured questionnaires and interview guide questions were used to collect primary data from customers (n = 80), and working staff at restaurants/canteen n = 20). Quantitative and qualitative methods of data analysis were employed in the analysis whereby Structural Equation Modeling technique through Confirmatory Factor Analysis was employed to establish the dominant factors for the food loss and waste at each stage in the value chain. The findings revealed that the main kinds of food loss and wastes generated at different stages includes beans, rice, vegetables, food remains e.g., ugali and left outs, meat, fish, bananas and tomato such that rice and beans losses are dominant i.e., rated at 73%. Also, more food loss and waste occur at the production stage mainly during harvesting. The main causes of food loss and waste in the value chain are mostly lack of post-harvest and food preservation technology, customers’ and working staff ignorance, poor hygienic storage and preservation facilities. With this positive foundation, the study recommends future research to determine customers’ perceptions and behavioral patterns regarding food loss and waste along the value chain.

The article substantiates the conceptual principles of reducing food loss and food waste from the standpoint of ensuring food security and environmental sustainability. The approaches to the interpretation of the concepts of food loss and waste are summarized, the similarities and differences between them, as well as the reasons for their formation and the connection between them, are noted. The main causes of food losses and food waste, which are caused by human, technical-technological, natural-climatic, economic, market, etc., are considered. factors. It is argued that Ukraine's waging of war caused the deterioration of food security both at the local and national levels, and at the international level. The main factors that lead to the loss of agri-food in the supply chain during wartime and the decrease in its production volumes are systematized, which will negatively affect the provision of food security in the country and the formation of export potential at the level of previous years. The dynamics of losses in terms of individual types of products were analyzed and it was established that the highest losses are observed for potatoes - 18.1 %, vegetables and melons - 12.0 %, fruits and vegetables - 10.0 %, and for livestock products this indicator is not significant It was found that the greatest losses of crop products occur at the stage of growing and harvesting, the value of which varies from 3 to 12 %, as well as sales. In dairy and meat breeding, the greatest losses occur at the stage of livestock breeding, milking and primary processing of products, as well as due to the lack of a full production cycle. It is estimated that the amount of food waste in Ukraine in households is 76 kg per capita, which is almost equal to the indicators of most countries, but the values are higher in the catering sector - 28 kg and retail trade - 16 kg. It was concluded that there is a need to develop effective measures to reduce food waste and losses in order to increase the sustainability and competitiveness of agri-food supply chains. It is substantiated that the conceptual principles of the need to reduce food losses and food waste should be considered in the aspect of ensuring food security and minimizing the negative impact on the environment. Among the priority directions for solving the problem of food losses and waste, the following are highlighted: development of a comprehensive program for the preservation and restoration of agricultural production in the conditions of martial law; development and improvement of market infrastructure elements; technical and technological modernization of agricultural production, processing facilities; improvement of distribution infrastructure elements, especially transportation of live animals; creation of innovative warehouse facilities; formation of a rational consumption culture among the population; development of wholesale food markets, livestock markets, development of public-private partnerships in the implementation of projects to reduce food losses and food waste; development of effective levers of state regulation in the aspect of motivation of chain participants; development of a methodical approach to estimating the amount of food losses; formation of an information array of data, etc. Key words: food loss, food waste, supply chain, food security, environmental sustainability, martial law.

The global food system has three recognized challenges: (a) increasing the availability of food for consumption; (b) reducing food loss; and (c) reducing food waste. The increasing demand for food for consumption, the increasing quantity of food loss, and the corresponding increase in food waste are resulting in serious health, aesthetic, social, economic, and environmental problems due to a lack of appropriate planning and management. Despite its importance, there is no clear, concise, and comprehensive definition of food consumption, loss, and waste. Generally, food consumption, food loss, and food waste are dealt with separately. This article presents a logically constructed ontological framework of food consumption, loss, and waste. It gives equal importance to all three aspects of global food management. The systemic ontological framework is general, and the analysis can be applied to any country. The framework deconstructs the combinatorial complexity of the problem and explicates the pathways to manage the consumption, loss, and waste. The ontological framework encapsulates 19 × 11 × 7 × 4 × 6 = 35,112 possible components of the challenge. A critical analysis based on available data using the framework will help to develop strategies to deal with the problem. It can help us to discover the gaps and to find ways to bridge the gaps. It is a novel way to conceptualize food consumption, loss, and waste together.

Managing food waste is key to tackling climate change

One of the challenges in food security is the high amount of food loss and food waste. Reducing food loss and food waste in half along the food chain is part of the twelfth SDGs goal. Based on data from The Economist Intelligence Unit (EIU) in 2017, Indonesia was the second highest ranked country with an FLW of 300 kg/person/year. West Java is the province with the highest population in Indonesia and plays an important role in meeting national food needs so that sufficient food availability is required. This study aims to analyze food loss and food waste for food security in West Java. While the specific objectives of this study are to estimate the amount of food loss and strategic food waste in each food chain in West Java, and macronutrients and economic losses from FLW. This study utilizes secondary data with a quantitative descriptive analysis design. The method of calculating food loss and waste uses the formula for the estimated percentage of food loss and waste in South and Southeast Asia by the FAO. The results of this study indicate the estimated total food loss and strategic food waste in West Java in 2018 was 2,04 million tons. In addition, food loss and waste cause a loss of nutritional content such as energy of 335,61 kcal/day, protein of 9,38 grams/day and fat of 3,98 grams/day as well as economic losses of 32,89 trillion rupiah. Food loss and waste must be reduced for greater food security.

A Behavioral Approach to Food Waste Issue in Qatar

A Behavioral Approach to Food Waste Issue in Qatar

Мета. Метою дослідження є узагальнення причин втрат продовольства та харчових відходів, обґрунтування підходів для зменшення втрат продовольства та харчових відходів, у першу чергу для малих і середніх суб’єктів господарювання (господарств населення та дрібних фермерів), на кожному з етапів у харчовому ланцюзі та заходів у сфері політики, які сприятимуть їх реалізації. Методологія / методика / підхід. Основою дослідження є теоретичні положення та практичні рекомендації формування системи продовольчого забезпечення, наукові праці вітчизняних і зарубіжних учених щодо проблем втрат продовольства та харчових відходів. Методологічну основу дослідження становили такі методи: абстрагування та узагальнення – при формуванні висновків і рекомендацій; загально-логічний та історичний – під час вивчення доробку вітчизняних та іноземних науковців щодо скорочення втрат продовольства; логічний метод – при встановленні причин та обґрунтуванні заходів щодо запобігання втрат продовольства та харчових відходів; прямого аналізу та синтезу – при розробці пропозицій щодо необхідних ініціатив вирішення проблеми втрати продовольства та харчових відходів на кожному з етапів у харчовому ланцюзі. Результати. Узагальнено причини та заходи щодо скорочення втрат продовольства та харчових відходів; розроблено пропозиції (їх зміст та особливості щодо реалізації окремих підходів) стосовно необхідних ініціатив вирішення проблеми втрати продовольства та харчових відходів на кожному з етапів у харчовому ланцюзі; запропоновано рекомендації, які можуть прискорити реалізацію заходів, направлених на скорочення втрат продовольства та харчових відходів. Оригінальність / наукова новизна. За результатами дослідження дістали подальшого розвитку: систематизація причин втрат продовольства та харчових відходів і відповідних заходів щодо їх запобігання; рекомендації щодо скорочення втрат продовольства та харчових відходів на кожному з етапів у харчовому ланцюзі; заходи у сфері політики щодо скорочення втрат продовольства та харчових відходів. Практична цінність / значущість. Результати дослідження спрямовані на забезпечення стійкої продовольчої системи України в умовах глобалізації. Висновки та пропозиції дослідження можуть бути використані на рівні загальнодержавного, регіонального, місцевого та галузевого планування й застосування підходів щодо забезпечення продовольчої безпеки.

Food, water and energy are three fundamental areas of strategic importance that are closely interrelated for the survival of all living organisms and preserving a healthy ecosystem. Meeting the sustainable food needs and fighting hunger to ensure adequate, balanced and healthy nutrition for the increasing world population are among the top priorities of countries and international organizations. Food loss and waste are important problems globally. Food loss is defined as the decrease in the quantity and the quality of food as a result of the decisions and actions of food suppliers in the stages of the food production chain from primary production to distribution,whereas food waste refers to the decrease in the quantity and quality of food as a result of the decisions and actions of retailers, food service providers and consumers. Food loss and waste throughout the food supply chain begin at the field and farm stage in primary production and goes through a complex and multi-factorial process that includes storage, transportation, processing, packaging, retail and consumption stages. Food loss and waste vary greatly from country to country and even within the same country, depending on product type, geographical region and socio-economic factors. In high- and middle-income countries, food loss and waste occur mainly at the distribution and consumption stage, and in lowincome countries at the production and post-harvest stages. The global dimensions of food loss and waste are significant and cause environmental, social and economic risks and threats. Some 1,3 billion tons of food, approximately 1/3 of the total food produced worldwide, is lost and wasted annually. The economic loss caused by food loss and waste is approximately 1 trillion US dollars every year. Food loss and waste cause unnecessary use of 20-23% of the agricultural production area,24% of water consumption and 20-23% of chemical fertilizers and pesticides. Food loss and waste cause 8% of global greenhouse gas emissions. About 38% of the total energy expenditure in the food supply chain is wasted through food loss and waste. Türkiye is one of the leading countries globally that waste the most food at the level of end consumer. According to the 2021 report of the United Nations Environment Program report, the United Nations Environment Program, 93 kilograms per person, a total of 7,7 million tons of food, is wasted every year at home, food service places and food vendors in Türkiye. Studies and policy targets reveal that approximately half of global food loss and waste can be prevented, and even if one quarter of it is prevented, the global hunger problem may be solved. In this context, reducing food loss and waste will make significant contributions to ensuring price stability by reducing production costs and fighting hunger, food security and healthy nutrition, sustainable environment and agriculture and food systems through mitigating climate change impacts, biodiversity protection, efficient use of agricultural lands and water resources. This chapter provides information on the global dimensions of food loss and waste and its social, economic and environmental impacts.

PurposeFood waste is one of the most challenging issues humanity is currently facing. Therefore, there has been a growing interest in the prevention of food waste because of world hunger, environmental impacts, resource scarcity and economic costs. The purpose of the study is to investigate the factors that influence food waste and the role of technology in tackling food waste in India and the Netherlands.Design/methodology/approachIn order to explore differences in food loss and waste further this study will examine a number of practices on both the production and the consumer side, in a developing country and a developed country with different culture/economic backgrounds: India and the Netherlands. The factors that influence food waste were examined with a preliminary qualitative study, which consists of semi-structured interviews, and quantitative research that comprises a survey. Semi-structured interviews were conducted in both India and the Netherlands, which consists of five interviews. The survey data was collected from 78 individuals from India and 115 individuals from the Netherlands.FindingsOne of the main findings of the research is food waste is divided into waste within agricultural production (i.e. food loss) and final household consumption (i.e. food waste). Different factors influence food loss in different stages in the supply chain. Some of these factors include wastage during processing, storage, transportation and at the market-place. New technologies can utilize food loss for new purposes, so food loss is reduced to the minimum. Food waste is mainly influenced by food passing expiry date, food that is left too long in the fridge and consumers buying too much food. In final household consumption, technologies such as digital platforms enable individuals or organizations to share and donate their food, thereby creating awareness on food waste prevention and the environmental and ethical benefits.Originality/valueThe authors examine to what extent and in which ways supporting consumers to minimize food waste can be achieved via three stages: (1) understanding and evaluating food loss and waste, (2) identifying the factors that influence food loss and waste, (3) understanding consumer behaviors to encourage food waste reduction and (4) identifying the technological impact that would reduce food waste. As such, this paper contributes to ongoing debates about food waste by looking at the role of context and culture and by exploring differences between developed and developing countries. Also, the authors advance the debate by exploring both the role of advanced technology such as blockchain and drones in both preventing loss and waste as well as non-technological mechanisms.