Description: Food waste refers to the amount of food that is produced but not consumed, whether it is discarded, lost during the production process, or deteriorates before being consumed. This phenomenon has a significant impact on sustainability, as it not only involves the loss of valuable resources such as water, energy, and labor but also contributes to environmental issues like climate change and pollution. Food waste occurs at all stages of the supply chain, from agricultural production to final consumption, and can be caused by various factors, including overproduction, lack of adequate infrastructure for storage and distribution, and consumer aesthetic expectations. Reducing food waste is crucial for promoting a more sustainable food system, as it allows for maximizing the use of existing resources and minimizing environmental impact. Additionally, addressing this issue can contribute to food security, as wasted food could have fed those in need. In summary, food waste is a global challenge that requires collaboration from governments, businesses, and consumers to be effectively mitigated.
History: Food waste has existed throughout history, but its recognition as a significant issue has increased in recent decades. In the 20th century, the industrialization of agriculture and mass food production led to an increase in the amount of food produced, but also to an increase in waste. In the 1970s, studies on food waste began to be conducted, and in the 1990s, international organizations such as the FAO started to address the issue more formally. In 2011, the FAO launched the ‘Think.Eat.Save’ campaign to raise awareness about food waste and promote its reduction globally.
Uses: The concept of food waste is primarily used in the context of sustainability and food security. It is applied in the formulation of public policies, awareness programs, and business strategies to reduce waste in the supply chain. Additionally, it is used in academic research and case studies to analyze the impact of food waste on the environment and the economy. Companies also use this concept to implement more sustainable and responsible practices in their production and distribution.
Examples: Examples of food waste include fruits and vegetables that do not meet supermarket aesthetic standards and are discarded, as well as food that is lost during transportation due to inadequate refrigeration. Another example is waste in households, where consumers buy more food than they can consume before it spoils. Initiatives like ‘Food Rescue’ aim to redistribute surplus food from restaurants and supermarkets to charitable organizations to reduce waste.
