Food loss and waste in the Philippines: a literature review

Abstract

Malnutrition has been one of the significant challenges the world is facing, with food insecurity as the main driver. However, as strategies focus on increasing production for a more secure food system, food loss and waste (FLW) exist as food is transferred to each supply chain player and even during consumption. The study aimed to provide information on the current state of food loss and waste in the Philippines. FLW during consumption is more detrimental as each step input adds value to the food item. In the Philippines, where every single grain is vital, the Food Waste Reduction Act was introduced. This law aimed to reduce food waste through donations and recycle food as fertilizer or compost. Aside from the staple rice, other agricultural commodities with more than 20% waste at postharvest are bananas, cabbage, calamansi, eggplant, mangoes, sweet potato, and tomato. The food industry also plays a vital role in reducing waste, and some identified recommendations are creating a weekly menu to avoid buying too much, storing food properly and strict practice of first-in-first-out to minimize spoilage, promoting food preservation processing to utilize and extend shelf life of in-season fruits and vegetable and reducing the serving sizes. Other contributors to food waste are the surge of zoonotic diseases such as the African Swine Fever (ASF) and natural disasters. Considering all the players and contributors, FLW is indeed multi-faceted, and to reduce it warrants collaborative efforts of various agencies to continuously launch awareness campaigns, implement the use less of or do without concept to avoid leftovers and improve methods of storing foods and develop FLW measurement protocols whereby targets are set and FLW are regularly monitored. It is high time that FLW is in the spotlight to curb the lack of consistent access to food among the poor.