GIDA KAYIP VE İSRAFININ KÜRESEL BOYUTLARI VE ETKİLERİ

Abstract

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.