Food loss and waste

**Definitions and Measurement:**
– Food loss and waste occur at all stages of the food supply chain.
– Definitions vary based on the organization or agency providing them.
– The United Nations, European Union, and the United States have their definitions.
– Measurement is done in physical terms using tonnes as reporting units.
– Various methodologies include accounting for economic value and energy value.
– Statistics show that Americans throw away up to 40% of safe-to-eat food.

**Sources of Food Loss and Waste:**
– Production sources include on-farm losses due to unpredictable conditions.
– Food processing sources include storage losses due to pests and micro-organisms.
– Retail sources involve economic factors, quality standards, and handling of food.
– The food-service industry sees waste due to menu choices and disposal methods.
– Post-harvest losses in fruit and vegetables are significant and impact availability and quality.

**Solutions and Initiatives:**
– Encouraging technologies in harvesting and post-harvesting can reduce waste.
– Regulations and standards for quality and appearance can minimize waste.
– Educating consumers about safe urban fruit consumption can reduce unharvested produce.
– Strategies to reduce post-harvest losses due to pests and micro-organisms are crucial.
– Initiatives like packaging for transportation and reducing portion sizes aim to reduce waste.

**Global Impact and Efforts:**
– Around 14% of global food is lost before the retail level.
– Developing countries waste 400-500 calories per day per person.
– Developed countries waste 1,500 calories per day per person.
– Australia delivers over 25 million meals annually from wasted food.
– Canada wastes 58% of food, costing Canadian households $1,766 per year.

**Statistics and Reports:**
– The 2011 FAO report estimated global food loss at 1.3 billion tonnes annually.
– The EU wastes 153 million tonnes of food annually, double previous estimates.
– British Institution of Mechanical Engineers estimated 30-50% uneaten food.
– Developing countries waste 400-500 calories per day per person.
– Developed countries waste 1,500 calories per day per person.