Water, Food And Agriculture

Preventing Food Waste

A Global Prespectives project by Amen Samson, Lina Towfik, Eyosias
Fikadu And Makeda Tizazu

This Photo by Unknown author is licensed under CC BY-SA.

What Is Food Waste?

• Food loss and waste is food that is

not eaten. The causes of food
waste or loss are numerous and
occur throughout the food
system, during production,
processing, distribution, retail and
food service sales, and
consumption. Overall, about one-
third of the world's food is thrown
away.

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 • There is enough food produced in the world to feed
Global Waste everyone. One third of all food produced is lost or
wasted –around 1.3 billion tonnes of food –
Facts costing the global economy close to $940 billion
each year. Up to 10% of global greenhouse gases
comes from food that is produced, but not eaten.

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What Causes Waste of
food?
• Food is lost or wasted for a
variety of reasons: bad weather,
processing problems,
overproduction and unstable
markets cause food loss long
before it arrives in a grocery
store, while overbuying, poor
planning and confusion over
labels and safety contribute to
food waste at stores and in
homes.
Why is Food Waste important?

• Wholesome food that is currently wasted could help feed families in need. Safe and wholesome
food that is currently thrown away could help feed hungry people and reduce food insecurity
today. Each year, Feeding The World and its network of food banks rescues around 3.6 billion
pounds of food.

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Types of food waste

• Food waste refers to food such as plate waste, spoiled food, or peels
and rinds considered inedible that is sent to feed animals, to be
composted or anaerobically digested, or to be landfilled or combusted
with energy recovery

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The effect of food waste 
• But wasted food isn't just a social or humanitarian concern—it's an environmental one. When we waste food, we also
waste all the energy and water it takes to grow, harvest, transport, and package it. And if food goes to the landfill and
rots, it produces methane—a greenhouse gas even more potent than carbon dioxide.
What To Do Part 1
• For many people in the world, food waste has become a habit: buying
more food than we need at markets, letting fruits and vegetables spoil
at home or taking larger portions than we can eat.
• These habits put extra strain on our natural resources and damage
our environment. When we waste food, we waste the labour, effort,
investment and precious resources (like water, seeds, feed, etc.) that
go into producing it, not to mention the resources that go into
transporting and processing it. In short, wasting food increases
greenhouse gas emissions and contributes to climate change.

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 Tips to reduce food
waste
• Adopt a healthier, more sustainable diet.
• Buy only what you need.
• Pick ugly fruit and vegetables.
• Store food wisely.
• Understand food labelling.
• Start Small.
• Love your leftovers.
• Put your food waste to use.

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 How do we stop
all this
• Effective food- and organic-waste management
is integral to any city’s zero waste roadmap. A
third of food produced globally is lost or
wasted, and food waste accounts for around
8% of global greenhouse gas (GHG)
emissions. Separating organic waste from dry
recyclables like plastic and glass allows cities to
recover and process this waste. Organic waste
is also a valuable resource for cities, as it can
be used to produce renewable energy, reduce
hunger through food surplus programmes,
restore nutrients and moisture to soils and
more. Cities including Vancouver, Dubai,
Buenos Aires and San Diego all have aggressive
waste diversion goals with a strong emphasis
on organic waste.

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 • Cities need to have safe disposal and treatment
systems in place before implementing food-waste
How can we prevention and reduction programmes. These are
the most preferable options for managing food
handle food waste, as shown in the food-waste-management
hierarchy below. Cities can implement initiatives to
waste connect large generators of edible surplus food
with food banks to ensure that surplus food is
redirected to those in need.

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What the world is
currently doing To stop
this

• In addition to conducting
household food waste audits,
consumers can take many steps to
reverse these trends, such as:
making weekly menu plans,
buying so-called "ugly fruits and
vegetables," ensuring that
refrigerators are working properly,
using wilting produce in soups,
and making better use of
leftovers.

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Conclusion
• Some food waste is unavoidable, and there is substantial variation in how food waste and its
impacts are defined and measured. But there is no doubt that the consequences of food waste
are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades
the environment.
• Food waste is an environmental, economic, and ethical conundrum that leads not only to the
loss of caloric intake but also to the needless destruction of finite resources.

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 THANKS FOR
LISTENING AND I WILL
SEE YOU GUYS NEXT
TIME !!!!!!!!!
 Made By
Amen Samson
Lina Towfik
Eyosias Fikadu 
Makeda Tizazu