Abstract
In the year 2011, the FAO estimated that food loss and waste reached one third of the total food produced worldwide. Since then, numerous studies have been published characterizing this problem and reflecting on its repercussions, not only social, but also environmental. Food wastage triggers unnecessary greenhouse gas emissions, deforestation or loss of biodiversity. This study aims to quantify the water-related benefits associated with food loss and waste reduction by studying the Food Bank of Navarra (FBN). For this purpose, the water footprint assessment manual has been followed. First, the water footprint of the activities of the FBN has been analysed for the year 2018 (scenario with the FBN). A comparative analysis has been carried out between the scenario with the FBN and a theoretical scenario without the action of the FBN. This has allowed us to highlight the benefits associated with the activity of this entity. The FBN not only avoided the waste of 2.7 thousand tons of food suitable for consumption in 2018, but also avoided the unnecessary use of more than 3.2 million m3 of freshwater. As a result of the present investigation, it can be stated that promoting food banks, which avoid food waste, would be an effective way to contribute to the protection and conservation of water resources.
Highlights
In recent years, there has been a growing concern about the problem of food loss and waste in the world
As a result of the present investigation, it can be stated that promoting food banks, which avoid food waste, would be an effective way to contribute to the protection and conservation of water resources
The present paper aims to analyse, for the first time, the impact of the food banks, by reducing food waste, on freshwater consumption and pollution
Summary
There has been a growing concern about the problem of food loss and waste in the world. According the Food and Agriculture Organisation of the United Nations (FAO), globally, every year, one third of the food produced for human consumption is lost or wasted, which is around 1.3 billion tonnes/year [1]. Both developed and developing countries are responsible for this phenomenon. At a legislative level, in 2021, the Spanish government approved the first draft bill aimed to fight food waste This law states that all the actors in the food chain must have a prevention plan to avoid food waste. The reduction of food waste along the value chain would help to increase global food security and mitigate the environmental impacts generated by the agri-food sector [4]
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