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Food Waste Management Project Proposal

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Food waste is a big problem in 21st century’s society, and in order to stop it we must elaborate a plan that companies, institutions and individuals can follow. If you already have some ideas in mind, you can present them with this creative template full of pictures. The 25 slide of this design include different resources in a minimalist, yet modern style that you can use to explain different ways of reducing food waste and being more environmentally aware. The designs are completely editable, and reusable!

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Food Waste:

Transcript: 6% of food waste occurs at the supermarket level 12% of fresh produce that is stocked in our local markets is wasted Preliminary Solutions Price Chopper Where do we go from here? Field Observations Different Stores, Different Stories Digital Tracking Presentation by: Ruthanne Cantele, Robert Eldredge, and Jonathan Magliulo Community Donations Digitally managed fresh merchandise Pull spoiled merchandise off shelves before other foods are affected Allows for more efficient handling Produce Separation DID YOU KNOW? Inaccurate sell-by and expiration dates Compost food past its prime Composting Sell-by and Expiration dates are NOT required by Federal Law on any food substances other than baby food and formula! Storage bins that contain produce at different levels of freshness that can be reduced in price according to how close they are to expiration The Supermarket Crisis Individual Labeling Save-A-Lot Expiration dates tailored to each specific, individual item Quality Control Measures Produce checked on a daily basis individually checked Freshest in front Against corporate policy to give away food Removed food is reclaimed by retailers Outline Comments or Questions? Problem Definition Causes Research Possible Solutions Point of Sale system Stocking based on shelf hold Only regulation: can't mix food types Typically have damaged food products in deliveries a few times a week Factory caused Oldest products in front Produce Disposal handled three different ways Storage dumpster Sent to farmers for use as feed or fertilizer Donated to Feed America Walmart Supercenter Donate food that has passed its recommended date of use to homeless shelters We Are The 6% Food Waste: Oldest products in front so that they are bought before reaching their sell-by date When food expires, it is entered into the computer system and thrown away Why is this happening?

Transcript: Food Waste Agro-industrial factory farms Economy's of scale Annual US food waste can feed: For a whole year. Food Waste --> Where does it go? "There is no such thing as away" Comments & Questions? SNHU “The price we pay for processed foods does not reflect the actual cost” High water use Over-consumption by: Matt Charette Chemical and pesticide use 361 pounds per day Fossil Fuel dependent Half of Africa Topsoil depletion

Transcript: Companies and restaurants... Common Ideas: . Manage your stock . Improve your supply chain management Governments Our solutions . Supermarkets put their perished products in the street . Example: Katowice, Berlin... . Restaurants usually make too big portions of food. . Website such as "think, eat, save" or "love food hate waste". . Eat it! Brainstorming... 1/3 of global food production is lost or wasted each year averaging 1.3 bn tones worth around US$1 trillion Consumers in industrialized countries waste as much food as sub-saharan African countries produce each year Valuable resources are therefore also wanted - Make a shopping list after checking your fridge - Buy smaller portions - Buy products with long "best before date" - Shop more often but for less products in your neighborhood How people do not waste food? Who is not wasting food? Business approach: - Do not realize their over buying food - Leftover from cooking - Lack of awareness - Shopping list not often used - Confusion about "best before" and "use by" date label - Lack of knowledge on how to cook leftovers (household) - Standard portion size, difficulty to forecast the number of clients (catering) - Stock management inefficiencies, marketing strategies (2 for 1, buy 1 get 1 free) - Over production, product and packaging damage ( farmers and food manufacturing) - Inadequate storage (whole food chain), inadequate packaging Why do not people waste so much food? Food we consume and waste When do not people waste food? - LEGAL - CONSCIOUSNESS - TASTE OF FOOD Positive WHEN? Techniques of Creative Thinking Charles... - Supermarkets - Developed country - Catering - Hospital - Kinder garden - Restaurant - Fast food outlet - Food court outlet - Grocery store - Single person households less than larger one Negative Methodology - In space - Poor country Where is not food wasting? Final consumer approach: Negative Negative - Food waste and climate changes - Landfill and pollution - Food production life cycle - Paddock to plate Positive How do people waste food? . Give food to charity... . Some restaurants give you fine or discount if you finish your plate... or not. . 1/3 of food is wasted in the world. . Be mindful while you grocery shop. Buy smart: - We all waste food unnecessarily, we don't realize how much food we throw - Larger households waste more - Older people waste as much avoidable food as younger - Children "Zero Waste" application. Negative WHO? R. Kipling wrote a poem... it was called "Six Serving Men"... Everyone: How not to waste food? . More than 20% of all cultivated land, 30% of forest and 10% of grassland are undergoing degradation . Globally 9% of the fresh water resources are withdrawn, 70% of this by irrigated agriculture . Agriculture and land use changes like deforestation contribute to more than 30% of total global greenhouse gas emissions . Globally the agri-food system accounts for nearly 30% of end-user available energy . Overfishing and poor management contribute to declining numbers of fish, 30% of marine fish stocks are now considered overexploited - When they do sleep - When they chew gum :) Where is good food wasting? Introduction Positive Restaurants: . Biodiesel. . Give your leftovers to your animals.. . Transform it in fertilizer . "Project limited wasting" - Store the unneeded food in your freezer - Use Tupperware Why? Problems - Plan your meals - Be creative - Watch your serving size - Eat your leftovers - See all food & lifestyle articles - Freeze - Share food - Buying food by weight - Shopping online Simon... Creation of an application promoting short "best before date" products in supermarket... Simon GUIOT - 2309 Altantuya AMGALAN - 171443 Olga PIOTROWSKA - 172663 Charles GALLOUEDEC - Our project: Who is wasting food? - Develop smaller portions. - Adapt the price of products when "best before date" is close to minimize wastes.. - When 2 for 3 promotion: get the 3rd product later. - Imagine new dishes with you leftovers - Make fertilizer - Create your own energy (if enough clever..) - Get some chickens Final consumers - Adapt the portions. - Limit your menu to few dishes. - Fine people for not finishing their plate. How not to waste food? Food industry: Use your creativity: . Agriculture wasting. . NGOs... . Sensibilisation campaign. . Arcimboldo - Create new process of food making. - Give unsellable products to NGOs,... - Do not overproduce. Negative Positive: Problems Olga... Involving all the stakeholders from the farmer to the final consumer... Supermarkets Positive When do people waste food? Altaa... Waste Limiting Project. - Financial helps if business are involved - Yearly challenge promoted by the government to reward the bests companies of each sectors HOW? - Supermarkets and farmers reject a vast amount of food before it reaches the supermarkets - Bad for health What is good for the environment? WHERE? - When they eat food - When they buy food / avoidable food Why people waste so much food? Impact its

Transcript: How Will We Inform others? Problem http://1.bp.blogspot.com/-V03Rf4ahjJo/TsGgSy17KvI/AAAAAAAACMY/p0xfvNdG7uw/s1600/global_warming_by_alittlewillis-d33d3hg.jpg Vegetables: * Refridgerate Vegetables in cold, dark places * Make sauces/soups from unused vegetables (cc) photo by Metro Centric on Flickr * Jessica Mar Food waste accounts for: Plan before you Shop Survey what you need, not want Use a shopping list Check labels for information Avoid shopping when you are hungry! * People are able to afford waste Thanks for listening! * * * REMEMBER, Don't waste food! Bread: * Store bread in airtight containers * Freeze bread to use as toast Fruits: * Place ripen fruits in the fridge * Use lemon juice on fruits http://theoatmeal.com Prevention Tips How to Preserve and Store Food: http://www.wellhome.com/blog/wp-content/uploads/2011/03/throwing-away.jpg Food Waste * Joanne Wong Causes By: * Lanran Lu http://watermarked.cutcaster.com/cutcaster-photo-800950232-picnic-basket-full-of-fresh-food-bread-fruit-and-vegetables.jpg http://greenopolis.com/files/images/business_save01.jpg * When food rots, it produces methane. * Methane = 25X more harmful than CO2. * Adding contribution to greenhouse gas emissions. * Leading to abnormal climate changes * Every stage from production to consumption (cc) photo by jimmyharris on Flickr Food Waste * Excessive quantities and varieties of products (cc) photo by Franco Folini on Flickr * Defined as: losses in production/consumption * 1/4 of US food wasted annually * Meanwhile, millions go hungry daily * Often, people just don't consider it * Food winds up rotting in landfills * Lots of waste is still usable http://www.openideo.com/open/localfood/inspiration/get-paid-for-your-biodegradable-food-waste/gallery/recomp.jpg/ Grocery stores Educational institutions http://static.guim.co.uk/sys-images/Observer/Pix/pictures/2009/9/29/1254242789592/Food-waste-illustration-001.jpg * 31 million tons thrown into landfills. Effects of Food Waste * Food scraps = 3rd largest U.S. waste. * Leading to billions of money spent. * Processing garbage costs $1 billion dollars. Posters! Vegetable/fruit scraps can become compost! * * Only using parts, tossing the rest Few examples of our Posters: * Handling/storage issues cause unsafe food (cc) photo by Metro Centric on Flickr * Production standards, often based on appearance Causing Global Warming: http://www.onearth.org/files/onearth/article_images/spr10_livinggreen_01_FoodWaste_slideshow.jpg

Transcript: We plan to take students to Butler's Orchard in Germantown, MD. The visit to the orchard will be affordable for students costing only eight dollars per person. Lowering the amount of food wasted on campus saves money for both students and the University. Our goal is to educate students about the harmful effects of food waste. Angelica Chantal Natalia Decomposing food waste emits harmful gases that cause global warming. Afterword, we will bring students back to have a discussion. Proper disposal of food Americans waste annually costs one billion dollars. In order to do this we will start at the source. Most Loyola students are unaware of the problems associated with food waste. Students will be able to pick their own fruits and vegetables to make into a salad or take home. A Day at the Orchard Team Food Fight Reach for the Sky Branching Out The average American family throws away 200 pounds of food per year. We hope the students will be influenced by their experiences and want to take action. Thirty billion dollars of food is wasted annually in the United States and the Loyola Community contributes to this deficit. Root of the Problem Core of the Problem Students will learn where their food comes from and going. The Solution Share your food! By following these simple tips you can reduce the amount of food you waste. Don’t go shopping on an empty stomach! Make sure to maintain your refrigerator and freezer. This trip will be cost efficient for the university. You can prevent food waste by buying and shopping better.

Transcript: http://sustainability.osu.edu/assets/files/zerowaste/ZeroWaste_WrapUp_Flyer.pdf Food Waste/Loss- Food that is discarded, lost, uneaten History Lesson Watch! Learn! Be Aware! Give Waste A Place! Just to the Table Food Takes Up... McDonalds Golden Corral Ask for a box immediately after receiving your food. Eat your salad first. Don't order what you know you won't eat. Just the Facts! Diversion Rate- The percentage of waste materials diverted from traditional disposal such as landfilling or incineration to be recycled, composted, or re-used. Just a 15% reduction in the U.S. food supply would save enough to feed 25 MILLION Americans! So, saving 5% of U.S. Food waste could feel all 9.6 million U.S. residents that experience hunger Household waste- $54 billion Retail waste-$44 Billion Farming waste- $38 Billion Food Waste Less Waste while Dining Out! Browns, Greens, Water After the War Baby Boomers The Great Depression "Eat Your Veggies" Food = expectation A family of 4 will waste an average of 14% of their food. Operation Big Lots! Student Night What is it? How do I Make A Compost Pile? 40%-50% of all food for harvest in the U.S. never gets eaten. American's are at the Top of the Waste Chain Kroger Starbucks Wal-Mart Donatos Gordon Food Service YOU!! Drill half-an-inch diameter holes in the bottom and sides of a plastic garbage can. Place a brick in the bottom of a larger garbage can, surround the brick with a layer of wood chips or soil, and place the smaller can inside on top of the brick. Wrap insulation around the outer can to keep the compost warm and cover the cans with a lid. Blackened Bananas and Soft Apples are key to cooking. Compost Donate Set Limits Activity Time! Disposal costs the U.S. around $41 Billion each year All but 2% of the 30 million TONS of food waste ends up in landfills each year Food Waste in the Wrong Hands Donations!! Save the Produce! Use immediately/ Buy right before you need them If they go bad- Compost! Make pie, flavored bread, or cider! Dehydrate Stadium Cleanup -Viking Stadium Food In the RIGHT Hands! Works Cited "Basic Information about Food Waste." EPA. Environmental Protection Agency, . 24 J uly 2012. Web. 29 Oct. 2012. . . . <http://www.epa.gov/osw/conserve/materials/organics/food/fd-basic.htm>. Bloom, Jonathan. American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do about It). Cambridge, MA: Da Capo, 2010. Print. FOOD WASTE Fruits and vegetables; The forgotten waste. Reuters. "Food Waste: Americans Throw Away Nearly Half Their Food, $165 Billion Annually, Study Says." The Huffington Post. TheHuffingtonPost.com, 21 Aug. 2012. Web. 27 Oct. 2012. <http://www.huffingtonpost.com/2012/08/21/food-waste-americans-throw-away-food-study_n_1819340.html>. . Parenting is changing. Ohio State Stadium "Zero Waste" Is America Lazy? Eichenseher, Tasha. ". "365 Trillion Gallons of Water Thrown Away With Our Food Every Year." National Geographic. N.p., Sept.-Oct. 2010. Web. 28 Sept. 2012. <.>. Please wait for instructions Thoughts about food. Baier, Bret. "Has America Become 'Lazy'?" Fox News. FOX News Network, 14 Nov. 2011. Web. 29 Oct. 2012. <http://www.foxnews.com/on-air/special-report/2011/11/15/has-america-become-lazy>. Why are they important? Who donates!? 1609-1610 Jamestown Late 1700s- early 1800s Susannah Carter's cookbook 1900s Great Depression Limited food supply Two World Wars Bloom, Jonathan. American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do about It). Cambridge, MA: Da Capo, 2010. Print. Landfills are currently overflowing-moving to new locations. Rotten food produces Methane Gas Landfills account for 25% of U.S. Methane Emissions Lazy...Nah! We Are OSU! Calvin, Matt. "Mid-Ohio Food Bank Donations." Telephone interview. 1 Nov. 2012. "Mid-Ohio Food Bank Annual Report 2011." Midohiofoodbank.org. Feeding America, 2012. Web. 29 Oct. 2012. <midohiofoodbank.org>. Americans Waste: 365 Trillion Gallons of Water with their food 28% of the 350 lbs. of available food Why Does it matter? Mid-Ohio Food Bank With the amount of food Americans waste, there is no reason for a hungry soul,the nation's three thousand homeless shelters, or death from malnourishment; therefore, as a society we need to step up and MAKE A CHANGE Each American wastes an average of 1/2- 1 lb. of food each day! "Environmental Issues: Food and Agriculture." Reducing Food Waste and Losses in the U.S. Food Supply. N.p., 21 Aug. 2012. Web. 27 Oct. 2012. <http://www.nrdc.org/food/wasted-food.asp>. Landfills 10% of the United States' total energy budget 50% of the U.S. land 80% of freshwater in the U.S. #excuses #lawsuit #trashcan #timelimits

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Transcript: Nobody knows babies like we do! Quality products . Good Customer service. Every Kid really loves this store.. BABYLOU ABOUT US About Us BabyLou was established in 2004. It has been more than a decade since we started, where we have ensured to take care of every need and want of every child and infant under one roof, true to the caption “NO BODY KNOWS BABIES LIKE WE DO”. Our benchmark is to provide 100% customer service and satisfaction and continue to deliver the same with a wide range of toys, garments and Baby Products. Play and Create We Are Best 01 02 03 Block games Building Blocks help Kids to use their brain. PLAY TO LEARN in Crusing Adventures Our Discoveries Enjoy a sunny vacation aboard a luxury yacht with the LEGO® Creator 3in1 31083 Cruising Adventures set. This ship has all the comforts you need, including a well-equipped cabin and a toilet. Sail away to a sunny bay and take the cool water scooter to the beach. Build a sandcastle, enjoy a picnic, go surfing or check out the cute sea creatures before you head back to the yacht for a spot of fishing. Escape into the mountains Disney Little Princes in Also available for your Babies..... Also... Out of The World… Our reponsibility BABYLOU…. Our Responsibility All children have the right to fun, creative and engaging play experiences. Play is essential because when children play, they learn. As a provider of play experiences, we must ensure that our behaviour and actions are responsible towards all children and towards our stakeholders, society and the environment. We are committed to continue earning the trust our stakeholders place in us, and we are always inspired by children to be the best we can be. Innovate for children We aim to inspire children through our unique playful learning experiences and to play an active role in making a global difference on product safety while being dedicated promoters of responsibility towards children.

Food waste!

Transcript: Food waste? What's that? What happens after we have used the food? In-vessel composting Recycling of food waste can leads what? Why are we recycling food waste? Food waste! The second method, Anaerobic Digestion Laughter gases Why don’t we think about it?

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Food: Too Good to Waste Implementation Guide and Toolkit

On this page:

What is Food: Too Good to Waste?

Why is reducing wasted food important, who should use this guide and toolkit, where do potential partners come from, how to select a target population and sample size for a small-scale campaign, implementation guide and toolkit documents.

Questions about this resource can be directed to EPA Headquarters' Sustainable Management of Food Coordinator .

Food: Too Good to Waste (FTGTW) consists of an implementation guide and toolkit that aim to reduce wasteful household food management practices.

• The Implementation Guide is designed to teach local governments and community organizations how to implement a Food: Too Good to Waste campaign in their community using the Toolkit.

Read the evaluation report about Food: Too Good to Waste campaigns .

• The Toolkit , which is in Appendix D of the implementation guide and posted separately below, provides behavior change and outreach tools designed to assist individuals and households to implement strategies to reduce wasted food in their homes. The FTGTW tools use community-based social marketing principles to reduce wasted food from households. A Food: Too Good to Waste campaign provides the tools in the toolkit to families and individuals to help them keep food out of landfills and more money in their pockets.

We hope this handbook will be used as a guide to start reducing wasted food in your community and home.

• In 2019, EPA estimates that the food retail and food service sectors, and household generated about 66 million tons of wasted food -- about 40 percent of which came from households.
• In 2010, the average amount of food loss per American was 429 pounds.
• In 2010, 31 percent of the available food supply went uneaten.
• 1,249 calories per capita per day went uneaten in 2010.

Reducing wasted food has social, environmental, and economic benefits.

• Wasted food is a social problem : In 2021, 10.2 percent of U.S. households were food insecure at some time during the year. Wholesome, nutritious food should feed people, not landfills.
• Wasted food is an environmental problem : When food is wasted, it also wastes the resources – such as the land, water, energy, and labor – that go into growing, storing, processing, distributing, and preparing that food. Food is the largest stream of materials in American trash. Once wasted food reaches landfills, it produces methane, a powerful greenhouse gas.  
• Wasted food is an economic issue : It is estimated that at the retail and consumer levels in the United States, food loss and waste totals $161 billion dollars.

Learn more about why sustainable management of food is important . 

The toolkit is designed for use by households.

The implementation guide is intended for community organizations and local governments or any organization interested in reducing wasted food from households. For example, a local government or other community organization can take the lead in implementing a small-scale campaign, may participate as partners, and/or provide additional resources. Implementing a FTGTW campaign may align with organizational long-term objectives (e.g., reducing solid waste management costs, reducing carbon footprint or building a sustainable food system).

In many cases local government will take the lead in implementing the FTGTW campaign. Other community organizations may also take the lead, may participate as partners, and may provide additional resources. Potential partners include:

• Interested government programs that include waste management and food programs.
• Civic or community groups and non-profits with constituencies who are part of a target audience or have an interest in related issues.
• Food purveyors (e.g., restaurants, groceries) and other businesses.
• Farmers markets, community supported agriculture (CSA) businesses and municipal waste management companies.
• K-12 schools that would like to integrate information on wasted food prevention and reduction into their curriculum or colleges and universities that support sustainability programs.

The target population refers to the demographic that the implementing organization hopes to engage in the small-scale campaign. The sample size refers to the number of households that participate and from which the implementing organization will collect information. Generally, the target population size is larger than the sample size. A number of considerations go into selecting a target population and sample size, among these are:

• demographics of the population the campaign is designed to reach,
• type and amount of resources the implementing organization has available,
• time frame planned for the campaign, and
• implementing organization’s objectives for the campaign.

Examples of a target population may be neighbors in a residential association or members of a church congregation or similar group.

• Food: Too Good to Waste Implementation Guide and Toolkit (pdf) (3.3 MB, February 2016, 530-F-16-014-A) The FTGTW Implementation guide gives background on how an organization might implement FTGTW. It includes initial pilot findings as well as a planning guide to get started.
• Get Smart: Take the Challenge (pdf) (408.6 KB, February 2016, 530-F-16-014-B) The Get Smart: Take the Challenge tool consists of instructions and worksheets for households to collect and measure how much food they waste over the course of a two to six week challenge.
• Smart Shopping: Shop with Meals in Mind (pdf) (259.3 KB, February 2016, 530-F-16-014-C) The Smart Shopping: Shop With Meals in Mind tool provides an easy-to-use template for making shopping lists that prevent food from being wasted. It is designed to encourage meal planning and create awareness around how much food will be needed for upcoming meals.
• Smart Storage: Fruits and Vegetables Storage Tips (pdf) (194.8 KB, February 2016, 530-F-16-014-D) The Smart Storage: Fruit and Vegetable Storage Tips tool is a visual prompt to remind participants how to keep produce fresh.
• Smart Prep: Prep Now, Eat Later (pdf) (224.9 KB, February 2016, 530-F-16-014-E) The Smart Prep: Prep Now, Eat Later tool provides consumers helpful tips on preparing perishable foods soon after shopping.
• Smart Saving: "Eat First" Sign (pdf) (101.5 KB, February 2016, 530-F-16-014-F) The Smart Saving: "Eat First" tool is designed as a visual prompt. Households are encouraged to designate an area in the refrigerator for food that should be eaten relatively soon to prevent spoiling, and posting the prompt as a visual reminder.
• Fact Sheet: Consider the Tomato (pdf) (228.4 KB, February 2016, 530-F-16-014-H)
• Food: Too Good to Waste Toolkit Workshop Presentation Slides and Notes Pages (pdf) (2.1 MB, May 2021, EPA 530-F-21-001) If you would like a copy of the presentation slides in PowerPoint format, please email [email protected].
• Food: Too Good to Waste Toolkit Workshop Presentation Slides (pdf) (1.4 MB, May 2021, EPA 530-F-21-002) If you would like a copy of the presentation slides in PowerPoint format, please email [email protected].
• Sustainable Management of Food Home
• Wasted Food Scale
• Prevention through Source Reduction
• Donating Food
• Anaerobic Digestion
• Preventing Wasted Food at Home
• Tools for Preventing and Diverting Wasted Food
• Funding Opportunities and EPA Programs Related to the Food System
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• Data on Wasted Food in the U.S.

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The Global Benefits of Reducing Food Loss and Waste, and How to Do It

• Food Loss and Waste
• food security

One-third of all food produced globally by weight is lost or wasted between farm and fork — that's  more than 1 billion tonnes . Converted into calories, this equates to 24% of the world’s food supply going uneaten. At the same time,  1 in 10 people globally remain malnourished.

This scale of food loss and waste harms not only human health and nutrition but also economies and the environment. Wasted food takes a major financial toll, costing the global economy more than $1 trillion every year. It also fuels climate change, accounting for approximately 8%-10% of global greenhouse gas emissions.

And if current trends persist, food loss and waste will double by 2050.

Here, we delve into the scope of this challenge and the global benefits of reducing food loss and waste, as well as solutions at the individual, local and national levels.

What Causes Food Loss and Waste?

While food loss and food waste are often talked about together, these terms encompass different issues throughout the food system. Food loss refers to loss at or near the farm and in the supply chain, for example, during harvesting, storage or transport. Food waste occurs at the retail level, in hospitality and in households.

Food loss and waste are caused by a wide range of issues, from technological challenges to consumer behaviors. Some common drivers of food loss include:

• Inadequate technology : Poor infrastructure, such as roads that flood or are hard to travel consistently, can prevent food from making it from farm to table. Lack of cold storage is another major concern for ensuring food can arrive fresh to markets. Farmers may also struggle with inadequate equipment such as old or inefficient machinery that makes it difficult to harvest all of a crop.
• Suboptimal packaging : How foods are packaged can make a big difference in the length of time they stay safe to eat. Many people are justly concerned about the environmental impacts of excessive packaging, but it’s important to remember that correct packaging can help foods stay fresher for longer, thereby reducing spoilage and the associated  methane emissions  that result from wasted food. An underappreciated fact is that the environmental impact of wasted food is greater than that of packaging waste. So, while it’s important to limit this waste, it’s also important to use correct packaging to reduce food spoilage.

Some common reasons for food waste include:

• Poor food management : Examples include insufficient skills and knowledge among staff who prepare food, which can lead to unnecessary waste during cooking, and inflexible procurement requirements such as retailers only stocking perfect-looking produce or not accepting a farmer’s oversupply of crop. Food waste can also occur when retailers and food providers do not adequately forecast and plan for demand to meet supply (or vice versa).
• Consumer behaviors : Households account for the majority of food wasted at the consumer and retail level. This often results from a lack of awareness of the scale of the issue and insufficient education about how to properly use up and store food at home. Food waste also stems from  norms and attitudes  that say wasting food is normal, as well as concerns about possible risks of eating food past its sell-by or use-by date label.

There used to be a view that food waste, which happens at the consumer level, tended to be more of a developed country problem while food loss, which can arise from issues in farming and supply chains, was a greater problem in developing countries. But recent research has shown this isn’t true.

Work by the  UN Environment Programme  shows that food waste occurs at roughly the same level in middle-income countries as in high-income countries. Good-quality data is still limited, but there is a reasonable amount of information to back up this conclusion. Similarly, recent work by the  World Wide Fund For Nature (WWF)  concluded that food loss on farms is a problem in high-income countries as well as middle- and lower-income countries. These recent studies show that both issues must be addressed on a global scale.

The Global Benefits of Reducing Food Loss and Waste

The  UN’s Sustainable Development Goals  include a call to halve food waste and reduce food losses by 2030 for good reason. Reducing food loss and waste generates benefits for economies, for businesses and consumers, for human health and for the environment.

Improved global nutrition and food security

Reducing food loss and waste can play a big role in providing a healthy, nutritious diet to a growing global population. Not only does one third of all food produced by volume go uneaten, but perishable foods with higher nutritional value, such as fruit and vegetables, are particularly prone to loss and waste: More than 40% of produce by weight is lost or wasted worldwide each year. Ensuring more of the global food supply is used to feed people, rather than perishing or ending up in landfills, is an important strategy for addressing hunger in a world where hundreds of millions still face malnutrition.

Reduced greenhouse gas emissions

Project Drawdown  has listed reducing food loss and waste as the single-best strategy for reducing emissions and fighting the climate crisis. Because up to 10% of global emissions result from food loss and waste, it’s simply not possible to achieve the Paris Agreement’s goal to stay within 1.5-2 degrees C (2.7-3.6 degrees F) of warming without tackling this issue.

Emissions from food loss and waste result from the energy and inputs used to produce food that’s ultimately not consumed, as well as the methane that’s emitted when food rots in fields or landfills. Although shorter lived than carbon dioxide, methane is an especially potent greenhouse gas with over  80 times the warming power  of CO2. By reducing food loss and waste, we avoid its associated planet-warming emissions.

Improving existing food systems  will also help the world feed more people without expanding cultivated areas. Agricultural expansion is a major driver of greenhouse gas emission s and often results in deforestation, which releases stored carbon dioxide and lowers the land’s carbon storage capacity. In addition, increasing the efficiency of food production could potentially liberate agricultural land for reforestation, an important way to  remove carbon  from the atmosphere. 

WRI has identified alleviating land use pressures — through efforts like reducing the need to produce more food to compensate for loss and waste — as a key strategy to address  the global land squeeze .

Financial savings for businesses and consumers and increased financial security for farmers

Reducing consumer food waste by even 20%-25% by 2030 could save the world an estimated  $120-$300 billion  per year. These savings play out on an individual level as well as a systemic one; by consuming more of what they purchase, households can reduce their overall spending on food. Eliminating avoidable food waste would save the average family in the United Kingdom more than £700 ($870) each year, while in the United States, the average family would save approximately $1,800.

Reducing food losses — especially post-harvest losses, including food that’s grown but never makes it to market — will also improve farmers’ incomes.

Without the resources to buy up-to-date equipment, many farmers must rely on manual approaches or old, broken equipment that limits their potential yields. Targeted loans and financing can help these farmers buy better equipment, allowing them to harvest more and better-quality crops in a shorter amount of time. The efficiency savings may then lead to higher income. In addition, many smallholder farmers are women who would especially benefit from access to finance and new equipment; reduced food losses could mean they are better positioned to feed, educate and care for their families.

How to Reduce Food Loss and Waste at a Systemic Level

Because food loss and waste happen at every stage of the supply chain, everyone has a vital role to play in addressing this issue.

Households can reduce food waste by focusing on smart shopping and food storage. Some strategies include writing a shopping list, planning meals so that when you go shopping you know what and how much you need, understanding the difference between use-by and best-by date labels, making sure your fridge is set to the optimal temperature, understanding how best to store different foods and making the most of your freezer for leftovers.

Restaurants

Restaurants can reduce food waste by monitoring and managing food usage and ordering. Strategies include measuring food waste in the kitchen to understand what foods are being wasted and designing a fix, engaging staff to understand the importance of minimizing waste, avoiding super-sized portions, and focusing on a smaller range of menu offerings in order to better forecast supply ordering.

In September 2022, Ingka Group, IKEA’s largest retailer, became the  world’s first major company  to cut food waste in half, having done so across all its IKEA restaurants in 32 markets. Such savings can also bring financial benefits for restaurants, with the average restaurant examined in a Champions 12.3 study saving  $7 for every $1 invested  in programs to combat food waste.

Retailers can reduce food waste by improving stocking and food handling practices. Strategies include measuring the amounts and types of food being wasted to identify hotspots that can be reduced; training staff in temperature management, product handling and stock rotation; accepting less-than-perfect looking produce; and educating customers about better food management — for example, how to meal plan and understand date labels, and tips for safe food handling at home.

Many retailers in the UK now include storage advice on food packs (such as “Store in the fridge”) and give customers menu cards with ideas for cooking the produce or foods they purchase. Some are also removing “Best before” date labels from fruit and vegetables, which can help consumers avoid throwing away food that is still perfectly edible. Retailers are explicitly telling customers that these measures are intended to reduce waste and encouraging people to use their senses to tell if food is still good to eat.

Food producers

Farmers, ranchers and fishers can reduce food losses by improving farming practices; for example, by ensuring produce is harvested at the right maturity and using appropriate harvesting equipment to maximize yield while minimizing crop damage. They can also improve their skills or use tools to better schedule harvesting, including accessing better data on weather via new apps like  Mausam  (which is published by India's Ministry of Earth Sciences). And they can engage customers such as wholesale retailers to communicate implications of order changes.

Food distributers

Packing, storage and distribution facilities can reduce food loss and waste by re-examining handling, storage and transportation to ensure adoption of best practices and reduce damage. They can also use technological interventions to optimize the transport of food, and work upstream with customers to provide planning tools and handling and storage technologies that help them reduce losses.

For example, bar coding is being used to track food’s transportation journey, so managers can know where a product has been, for how long, and in what temperatures and conditions. This allows retailers to more accurately label and handle food to maximize shelf life, while also providing traceability in the event of a recall.

Processors and manufacturers

Processors and manufacturers can reduce food loss and waste by implementing technical solutions in the supply chain. Strategies include improving training to reduce technical malfunctions and errors during processing, reengineering production processes and product design to reduce waste, using product sizes and packaging that reduce waste by consumers and standardizing date labels to reduce confusion.

Governments and policymakers

Governments and policymakers can reduce food loss and waste through educational programs, policies and financial incentives that support more efficient food production and distribution. For example, they can embed food loss awareness, technical assistance and financial aid into agricultural extension services and farmer subsidy programs.

Governments can also promote policies to prevent unfair trading practices (such as last-minute order cancellations and unilateral or retroactive changes to contracts); remove barriers to food redistribution via policies such as liability limitations and tax breaks, which make it easier for food suppliers to donate safe but unsold food to charities or those in need; and support policies to standardize food date labelling practices to reduce confusion about product safety and quality and improve consumer understanding of the meaning of date labels. Finally, governments can make measurement and reporting of food loss and waste by large companies mandatory to facilitate benchmarking, transparency and learning.

Learn more about WRI’s work  Fighting Food Loss and Waste .

Relevant Work

We’ve woken up to plastic waste. is food waste next, 3 things to think about before buying your thanksgiving turkey, 4 surprising reasons to measure and reduce food loss and waste, can we really cut food waste in half, how you can help.

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The Big Picture

Food waste occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer . Reasons include losses from mold, pests, or inadequate climate control; losses from cooking; and intentional food waste. [1]

This waste is categorized differently based on where it occurs:

• Food “loss” occurs before the food reaches the consumer as a result of issues in the production, storage, processing, and distribution phases.
• Food “waste” refers to food that is fit for consumption but consciously discarded at the retail or consumption phases.

Wasted food has far-reaching effects, both nationally and globally. In the U.S., up to 40% of all food produced goes uneaten [2], and about 95% of discarded food ends up in landfills [3]. It is the largest component of municipal solid waste at 21%. [1] In 2014, more than 38 million tons of food waste was generated, with only 5% diverted from landfills and incinerators for composting. [3] Decomposing food waste produces methane, a strong greenhouse gas that contributes to global warming. Worldwide, one-third of food produced is thrown away uneaten, causing an increased burden on the environment. [4] It is estimated that reducing food waste by 15% could feed more than 25 million Americans every year. [5]

Benefits of Less Food Waste

• Cost savings on labor through more efficient handling, preparation, and storage of food that will be used.
• Cost savings when purchasing only as much food as needed, and avoiding additional costs of disposal.
• Reduced methane emissions from landfills and a lower carbon footprint.
• Better management of energy and resources, preventing pollution involved in the growing, manufacturing, transporting, and selling of food.
• Community benefits by providing donated, untouched, and safe food that would otherwise be thrown out. [6]

Proposed Solutions to Food Waste

Globally, reducing wasted food has been cited as a key initiative in achieving a sustainable food future . Sustainable Development Goal 12 addresses responsible consumption and production, which includes two indicators to measure (in order to ultimately reduce) global food loss and food waste. [7]

In the U.S, on June 4, 2013, the Department of Agriculture and Environmental Protection Agency launched the U.S. Food Waste Challenge, calling on entities across the food chain, including farms, agricultural processors, food manufacturers, grocery stores, restaurants, universities, schools, and local governments. [1] The goals are to:

• Reduce food waste by improving product development, storage, shopping/ordering, marketing, labeling, and cooking methods.
• Recover food waste by connecting potential food donors to hunger relief organizations like food banks and pantries.
• Recycle food waste to feed animals or to create compost, bioenergy, and natural fertilizers.

On September 16, 2015, both agencies also announced for the first time a national food loss and waste goal, calling for a 50% reduction by 2030 to improve overall food security and conserve natural resources.

The National Resources Defense Council issued a summary paper providing guidelines on how to reduce waste throughout the food production chain. [2] The following are some focal points:

• State and local governments can incorporate food waste prevention and education campaigns, and implement municipal composting programs. Governments can provide tax credits to farmers who donate excess produce to local food banks. Proposed bills are currently in place in California, Arizona, Oregon, and Colorado.
• Businesses such as restaurants, grocery stores, and institutional food services can evaluate the extent of their food waste and adopt best practices. Examples include supermarkets selling damaged or nearly expired produce at discounted prices, or offering “half-off” promotions instead of “buy-one-get-one-free” promotions. Restaurants can offer smaller portions and donate excess ingredients and prepared uneaten food to charities. Schools may experiment with concepts that allow children to create their own meals to prevent less discarded food, such as with salad bars or build-your-own burritos.
• Farms can evaluate food losses during processing, distribution, and storage and adopt best practices. Farmers markets can sell “ugly” produce, which are discarded, misshapen fruits and vegetables that do not meet the usual standards for appearance. Farms can sell fresh but unmarketable produce (due to appearance) to food banks at a reduced rate.
• Consumers can learn when food is no longer safe and edible, how to cook and store food properly, and how to compost. See Tackling Food Waste at Home .

• Source reduction : Earliest prevention by reducing the overall volume of food produced
• Feed hungry people : Donating excess food to community sites
• Feed animals : Donating food scraps and waste to local farmers who can use them for animal feed
• Industrial uses : Donating used fats, oils, and grease to make biodiesel fuel
• Composting : Food waste that is composted to produce organic matter that is used to fertilize soil
• Landfill/Incineration : A last resort for unused food

Read Next:  Tackling Food Waste at Home »

• Reducing meal waste in schools: A healthy solution
• Sustainability
• The Food Law and Policy Clinic of Harvard Law School
• United States Department of Agriculture. U.S Food Waste Challenge. https://www.usda.gov/oce/foodwaste/faqs.htm Accessed 3/20/2017.
• Gunders, D., Natural Resources Defense Council. Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill. Issue Paper, August 2012. IP: 12-06-B. https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf Accessed 3/20/2017.
• United States Environmental Protection Agency. Sustainable Management of Food. https://www.epa.gov/sustainable-management-food Accessed 3/20/2017.
• Salemdeeb Ramy, Font Vivanco D, Al-Tabbaa A, Zu Ermgassen EK. A holistic approach to the environmental evaluation of food waste prevention. Waste Manag . 2017 Jan;59:442-450.
• D. Hall, J. Guo, M. Dore, C.C. Chow, National Institute of Diabetes and Digestive and Kidney Diseases, “The Progressive Increase of Food Waste in America and Its environmental Impact,” PLoS ONE 4(11):e7940, 2009.
• United States Environmental Protection Agency. How to Prevent Wasted Food Through Source Reduction https://www.epa.gov/sustainable-management-food/how-prevent-wasted-food-through-source-reduction Accessed 3/20/2017.
•  United Nations. Sustainable Development Goal 12.3.  http://www.fao.org/sustainable-development-goals/indicators/1231/en/ . Accessed 1/16/2018.
• United States Environmental Protection Agency. Food Recovery Hierarchy.  https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy  Accessed 3/20/2017.

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Ford Driven to Give: Not letting food go to waste

by FRESH LIVING

KUTV — Ford’s Driven to Give campaign has long been dedicated to making a positive impact on communities by supporting local organizations that address pressing social issues.

This month, KUTV partnered with Ford to spotlight Waste Less Solutions, a Utah-based nonprofit committed to reducing food waste and addressing food insecurity.

The collaboration highlights the importance of sustainability and community-driven efforts in creating a more equitable and environmentally conscious world.

Dana Williamson, founder and CEO of Waste Less Solutions, spoke to David Osmond about how they work to reduce food waste.

If you know someone who is doing good in our Utah community, nominate them to be featured here .

For more Driven to Give interviews, visit kutv.com.

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Kansas food experts outline problems of waste and access at inaugural summit

Kansas Local Food Summit participants take a lunch break during the Aug. 28, 2024, event at the Kansas Leadership Center and Kansas Health Institute offices in Wichita. The inaugural summit brought people from across the state together to discuss food insecurity and waste. (AJ Dome for Kansas Reflector)

WICHITA — Food experts in Kansas say food waste is a growing problem in the state and solutions to food insecurity may lie within local connections.

ICT Food Rescue executive director Stephanie Merritt, in a presentation Wednesday at the inaugural Kansas Local Food Summit in Wichita, said food waste and food insecurity are two concerns that go together. Merritt’s organization gathers edible food that would be wasted in the Wichita metro area and redistributes it to 16 nonprofit organizations, including homeless shelters and recovery homes that serve people suffering from food insecurity.

More than 30 other Wichita-area groups are on a waiting list to receive food products from ICT Food Rescue. The agency was established in 2016, and Merritt said the nonprofit now features an Upcycle Kitchen housed in a church where an in-house chef reuses mail-delivery meals and fresh ingredients for clients in need. More than 50 volunteers “rescue” food every 48 hours from about 50 participating restaurants, nurseries, markets and caterers, Merritt said.

Last year, Merritt’s group collected more than 205,000 pounds of food, equal to about 171,000 meals. In the past 90 days, Merritt said her team has conducted almost 1,500 food rescues across the Wichita area.

“We’re offering a solution to food waste in our area,” Merritt said. “If you don’t live it, then you don’t see how big of a problem this is.”

According to the U.S. Department of Agriculture, in 2022 more than 10 million households across the country were considered food insecure. USDA statistics indicate about 30-40% of the nation’s food supply is wasted. Merritt said that is partly because of confusing labels on food products.

Consumers have a difficult time understanding the difference between an expiration date and a “best buy” date on food, as those labels are not government-mandated but are instead a food industry addition most often used to indicate freshness. Merritt said even she, as executive director of ICT Food Rescue, still gets confused by the dates printed on food products. She said dairy products make up the biggest food group wasted in Wichita and the state of Kansas, in part because of misunderstood labels.

Kansas State University Research and Extension agents held community roundtables around the state last autumn to discuss food challenges and needs. Across 14 different roundtable discussions, agents discovered Kansans want fresh, local food options available in local grocery stores, farmers markets and restaurants. They also learned that residents want stronger connections between food suppliers and their neighbors.

University of Missouri food systems professor Mary Hendrickson said the state of Kansas has changed in the last 40 years from a predominantly wheat-producing state to one that produces more corn and soybeans, mostly intended to be used for cattle feed.

“A lot of agriculture in Kansas is oriented toward large, globalized, consolidated chains,” Hendrickson said. “But there’s a lot of folks concerned about what that means for their communities, for their ecologies, and for their livelihood, so that’s when we start to talk about the alternatives.”

Hendrickson said the alternatives include ICT Food Rescue and other organizations that assist food-insecure residents. In Kansas’ rural and frontier communities, Hendrickson said, overall food security may involve “thinking big” on topics from water use and soil health to bolstering local partnerships.

She said food needs look different in rural parts of Kansas, where “food transactions” regularly include bartering for products or services. Enhanced partnerships across communities and organizations can help alleviate food insecurity, especially in sparsely populated regions, she said.

“We are sowing the seeds right now for what the future is going to look like,” Hendrickson said.

Aug 08, 2014

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FOOD WASTE. The vehicle then takes the food waste to Shanks Anaerobic Digestion Facility in Cumbernauld. Food Waste from Kitchen &amp; Canteen.

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Presentation Transcript

FOOD WASTE The vehicle then takes the food waste to Shanks Anaerobic Digestion Facility in Cumbernauld Food Waste from Kitchen & Canteen Food Waste is placed into 25ltr Caddy. The liner within the caddy is then placed into 240ltr Eurocart ready for collection. These are collected on a weekly basis All food waste is taken to the reception area where it goes through a depackaging system to separate food waste from packaging. The packaging is then sent off to be treated separately and food waste is taken to the digester. Under Anaerobic conditions the food waste is broken down by bugs, which then generates biogas and compost.The key outputs of the AD process are renewable electricity, heat and compost.

CARDBOARD Shanks Mixed Recycling Vehicle empties the containers and takes this back to BlochairnMaterials Recycling Facility (MRF) All cardboard is placed in the Mixed Recycling Eurocarts for collection. These containers are collected Monday - Friday Cardboard Once all the material is tipped at the MRF it then goes through 5 processes. Firstly the material goes through a shredder and two trommels to size the material. Secondly the material is passed through the ballistic separators which will identify material by shape. Thirdly the material is then identified by bulk density by the use of air to separate light from heavy materials. The material is then separated by the use of optical recognition. Lastly the material is passed through the picking line. The separated material is baled and sold onto fully compliant companies to make recycled or partially recycled products.

PAPER Shanks Mixed Recycling Vehicle empties the containers and takes all the material back to Blochairn Materials Recycling Facility (MRF) Office Paper All paper is placed in the Mixed Recycling Eurocart for collection. These containers are collected Monday - Friday Once all the material is tipped at the MRF it then goes through 5 processes. Firstly the material goes through a shredder and two trommels to size the material. Secondly the material is passed through the ballistic separators which will identify material by shape. Thirdly the material is then identified by bulk density by the use of air to separate light from heavy materials. The material is then separated by the use of optical recognition. Lastly the material is passed through the picking line. The separated material is baled and sold onto fully compliant companies to make recycled or partially recycled products.

PLASTIC Shanks Mixed Recycling Vehicle empties the containers and takes all the material back to Blochairn Materials Recycling Facility (MRF) PLASTIC All plastic is placed in the Mixed Recycling Eurocart for collection. These containers are collected Monday - Friday Once all the material is tipped at the MRF it then goes through 5 processes. Firstly the material goes through a shredder and two trommels to size the material. Secondly the material is passed through the ballistic separators which will identify material by shape. Thirdly the material is then identified by bulk density by the use of air to separate light from heavy materials. The material is then separated by the use of optical recognition. Lastly the material is passed through the picking line. The separated material is baled and sold onto fully compliant companies to make recycled or partially recycled products

METALS Shanks Mixed Recycling Vehicle empties the containers and takes all the material back to Blochairn Materials Recycling Facility (MRF) Cans & Tins All cans & tines are placed in the Mixed Recycling Eurocart for collection. These containers are collected Monday - Friday Once all the material is tipped at the MRF it then goes through 5 processes. Firstly the material goes through a shredder and two trommels to size the material. Secondly the material is passed through the ballistic separators which will identify material by shape. Thirdly the material is then identified by bulk density by the use of air to separate light from heavy materials. The material is then separated by the use of optical recognition. Lastly the material is passed through the picking line. The separated material is baled and sold onto fully compliant companies to make recycled or partially recycled products.

GREEN WASTE Shanks vehicle will uplift the RoRo container and take this to Buchley Eco Centre Green Waste The Green Waste is firstly mulched by a large machine with teeth then made into a windrow with a batch date. Temperatures are taken every day and must read 65 degrees for 7 consecutive days to kill the bugs. Every two weeks the windrow is turned and temperatures taken. After approximately 6 months (12 turns) a sample is sent to a laboratory. Once this has been given the OK a screening process is carried out before the material is then ready for selling.

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This message dominated a free-flowing discussion on 18 July about the challenges of promoting the reduction of food waste in the Russian Federation, spearheaded by a keynote presentation from Katerina Antanevich, an expert with the FAO Liaison Office in Moscow.

The round-table discussion was organized by the newly created Smena Food Waste project and held at the Danilovsky Market in Moscow.

In addition to explaining the scale and severity of food waste, the FAO expert highlighted several conceptual approaches to addressing the issue:

• Reduction and prevention: on the front lines, food losses can be mitigated through upgrades to harvesting technologies, storage, processing, logistics, and retail sales.
• Communication and cooperation: Only through close interaction between food producers and suppliers can the optimal balance of supply and demand be achieved. For example, optimizing purchase orders through the application of smart technologies would cut the volumes of unsold products, both in supermarkets and in restaurants.
• Norms of appearance for fruits and vegetables: “Crooked” bananas and cucumbers that possess the same nutritional qualities as their more “attractive” cousins should be treated fairly and reach the end consumer.
• Government policies: Legislation in the Russian Federation could be modified to address the issue of taxes on food passed to charity foundations and food banks.
• Re-use and redistribution : Retail chains, restaurants and hotels should cooperate with food banks on facilitating the transfer of food products nearing their expiry dates.

The forum also featured a question and answer session moderated by journalist Natalia Palacios, the driving force behind the Smena Food Waste initiative. Guest speakers included:

• Yulia Nazarova, vice president of the charity foundation Food Bank Rus;
• Olga Kaverina, Corporate Social Responsibility manager at PepsiCo Russia;
• Kirill Pogodin, leading Russian expert on catering, founder of the CateringConsulting.ru project and vice president of the Federation of Restaurateurs and Hoteliers of Russia;
• Alexey Panov, director of digital marketing at Le Pain Quotidien (Russia);
• Anna Uspenskaya, founder of the Foodsharing.ru (Moscow) project; and
• Mikhail Kryukov, head of the Dobronomika charity project.

The discussion addressed the realities on the ground in Russia, including the operation challenges for the first Russian food bank, Food Bank Rus; problems in optimizing the food supply chain; the Zero Waste initiative in the restaurant business; food waste in catering; the operational model of the food-sharing initiative; and support for the needy and the poor.

Nikita Poderyagin, the chef of trendy Moscow restaurant Bjorn, refreshed the discussion by treating the participants to kvass, a traditional Russian non-alcoholic beverage typically made from rye bread but this time produced from spelt bread and vegetable peelings. Mark Statzenko, chef at Moscow’s StandArt hotel, also offered his creations: chips made from beet peel and celery, and apple chutney sauce produced from apple peels, cores and stems.

The reduction of food loss and waste is a key component of Sustainable Development Goal 12, which aims to ensure sustainable consumption and production patterns worldwide.

24 July 2018, Moscow, Russian Federation

Global Report on Food Crises (GRFC) 2024

Published by the Food Security Information Network (FSIN) in support of the Global Network against Food Crises (GNAFC), the GRFC 2024 is the reference document for global, regional and country-level acute food insecurity in 2023. The report is the result of a collaborative effort among 16 partners to achieve a consensus-based assessment of acute food insecurity and malnutrition in countries with food crises and aims to inform humanitarian and development action.  

FSIN and Global Network Against Food Crises. 2024. GRFC 2024 . Rome.

When citing this report online please use this link:

https://www.fsinplatform.org/report/global-report-food-crises-2024/

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Researchers explore the deeper meanings of throwing out food in Russia

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Posted: 1 June 2018 | Daniel Birchmore (New Food) | No comments yet

New research has suggested rational behaviour is not the only thing that keeps Russians from throwing away food – many food-handling practices have been shaped by socio-cultural factors, including the gastronomic trauma suffered in times of famine and scarcity.

CULTURAL MEMORIES: The study was conducted at a university in Moscow

A pair of academics from the  National Research University Higher School of Economics in Moscow have studied some of the cultural attitudes towards food loss and waste in Russia.

Valeria Erguneva and Darya Asaturyan researchers interviewed Moscow residents aged 21 to 72 from diverse social backgrounds (employed, temporarily unemployed, students, pensioners, homemakers) to gain a better understanding of the meanings people attach to throwing out food and the psychological factors which come into play.

Reasons why people discard food vary from lack of planning of food shopping to poor food storage practices.

Unsure how much food they need to buy, very often, people make a poor estimate of other household members’ needs and preferences.

“Every now and then, you plan to buy, say, ten servings of some food and expect the other person to eat them all. But then it turns out they did not eat some of the food, and the leftovers get thrown out,” said a male student, aged 22.

Life transitions such as moving to a new place, e.g. from a village to a big city or away from one’s parents were also a common cause. Impulsive buying and throwing stuff away can feel like a newfound freedom for young people who have just moved away from their parents to live independently. People who relocate from rural communities to cities sometimes struggle with new waste management practices.

“When I lived in the village, food was never thrown away but given to pigs or dogs – those rural dogs are not like the spoilt city dogs here, they will eat almost everything. So we would never, ever dump food. When I moved here, I felt terrible throwing food away at first, but eventually one gets used to everything,” said a female owner of a hair salon, aged 33.

The researchers also examined why some people refuse to waste food and what they do instead and found a range of reasons and solutions.

Rational behaviour

Low-income households are forced to plan their consumption. According to the researchers, ‘such people buy exactly as much food as they find necessary to satisfy their physical needs’.

They said people raised in poverty and scarcity make sure no food goes to waste, avoiding food waste as an unproductive use of resources such as money, time and effort invested in shopping for food and cooking.

Subjects also showed a respect for other people’s labour which went into producing the food, dating back to Russian peasant traditions.

“No matter who purchased the food I have to throw out, I still feel sorry for the effort of those who produced the food and the money spent buying it,” said a male student and research assistant, aged 21.

Guilt and Trauma

Other reasons why people resent wasting food include sociocultural values, some of them specific to Russia .

Religious attitudes can stimulate frugal behaviour. “Food should be treated as sacred. Throwing away food, particularly bread, is a sin. People have traditionally believed so. It’s a sin to dump food,” said a retired male, watchman, aged 72.

Empathy with people from poorer countries, such as compassion for malnourished African children, or popular wisdom learned in childhood can also play a role.

“I never leave food on my plate. My mom used to say, don’t do it or you won’t find a wife,” said an engineer and postgraduate student, aged 26.

“Back in Soviet times, they taught me at school that bread is the staple of life and how much effort goes into growing and making it. These ideas are still very strong in me,” said a female owner of a foreign language school network, aged 38.

Perhaps the most important factor, according to the authors, is the ‘gastronomic trauma’ dating back to the years of hunger and scarcity during World War II, the post-war years, and the 1990s.

This memory encourages thrifty attitudes and prevents wasteful consumption in older and not-so-old generations of Russians.

“I often feel pangs of conscience [throwing out food] because it brings back childhood memories of my Grandmother,” said a stay-at-home mother, aged 27.

In addition to this, symbolically, throwing out certain foods can be particularly traumatic and cause stronger feelings. Such special foods include bread.

The researchers conclude that despite a reported transition to a consumerist society and the abundance of goods in stores, attitudes acquired in times of scarcity and poverty and passed down to younger generations can discourage wasteful food consumption which is perhaps specific of Russian consumer behaviour patterns.

Ethical consumption and avoidance of food waste are largely due to past traditions in Russia, as opposed to Western countries where they are driven by concerns for the environment and public good. In fact, poverty experienced now by a significant part of Russia’s population can discourage throwing out food but at the same time can be a barrier to environmentally-sound practices, since people seek to meet their basic needs before considering their environmental impact.

Related topics

Food Security , Food Waste , The consumer

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National Research University Higher School of Economics (HSE) Moscow

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Asia Pacific & Oceania , Europe

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Darya Asaturyan , Valeria Erguneva

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How come Russia produces the least food waste per capita?

A batch of European sanction products (peaches) eliminated in the Bryansk Region

A recent ranking compiled by Bosch looked at the countries that produce the most food waste every year. Greece (141.69 kg per capita), Bahrain (131.71) and Iraq (120.44) were the worst performers, while Russia proved to be the most resourceful nation (out of 99 countries surveyed) when it comes to household food waste, with only 33.38 kg per capita. Why is this so?

But first, why is throwing food away so bad for the environment?

Auchan hypermarket in Novosibirsk

We all know that throwing food away is morally wrong when there is still so much hunger in the world. But, in recent years, another major concern about food waste has emerged: its environmental impact.

Food waste that ends up in landfills produces a large amount of methane as it rots away – a greenhouse gas that’s 80 times more powerful than CO2. And with agriculture accounting for 70% of the water used throughout the world, food waste also represents a great waste of freshwater and groundwater resources. Millions of gallons of oil are also wasted every year to produce and transport food that is not eaten. 

How did Russia score so well in the ranking?

We spoke to experts who, initially, were quite surprised by the results of Bosch’s ranking.

“Wow, really? We’re shocked!” said Anna Balakhontseva from the eco-catering company Eda Spaset Mir (Food Will Save the World) when we approached her for comments.

Balakhontseva believes that, in theory, this may be the result of the legacy of the war years and the 1990s, a period marked by poverty and hunger in Russia. Today’s adults in Russia were brought up by people who had to economize on food.

“We inherited a lot of recipes from our babushkas for the ‘unobvious’ use of some products that can often be deemed inedible or not good for consumption,” Balakhontseva adds.

Anna Uspenskaya, founder of ‘Foodsharing Moscow’ , agrees that the memory of wartime hunger is still fresh in many people’s minds and adds that in Russia – and the whole CIS region as a whole – living standards are not yet high enough for people to be able to afford the luxury of throwing food away. 

Disposing of banned EU food imports

A study conducted by students of Moscow’s Higher School of Economics also points to factors like people equating throwing away food with throwing away money, a culture of viewing food as the result of someone’s labor (and, therefore, food waste is deemed disrespectful towards others’ efforts), a growing trend in ethical and sustainable consumption among the younger city dwellers, or Orthodox Christian values that see food as sacred.

Is the situation really as good as it seems?

Another reason that Balakhontseva sees behind Russia’s good performance in this ranking is bad statistics.

“To conduct proper research on Russia it’s important to visit every city and interview at least 100 people in each one of them. And what I’d like everyone to understand is that even if we do throw away less food in Russia, it’s still SO much,” Balakhontseva explains.

Perhaps, in comparison to other countries, Russia scored well, but that does not mean that it’s a model society in terms of avoiding food waste. About 884 million tons of produced food is thrown away annually in the world, 17 million of those tons come from Russia. 

Banned tomatoes confiscated at the Russia-Belarus border are destroyed, Smolensk Region

According to a TIAR Center report on food waste, in Russia almost all of the thrown away food (94%) ends up in landfills, where it becomes a source of soil, water and air pollution. Some 2.4 million tons of methane are released, due to food waste in Russia, as well as other gases like ammonia and hydrogen sulphide. In addition to the environmental cost of food waste, discarded products cost Russia approximately 1.6 trillion rubles each year, or 30 million annual rations for an adult.

Next steps to fight food waste in Russia

Luckily, there are several things that both consumers and businesses can do.

“First of all, manufacturing companies and stores need to supply more products without packaging or with a minimum of packaging or using recyclable packaging. Stores should study how much of a certain product is most likely to be bought by consumers and, based on that, come up with a package size for different needs. Many products can be delivered to stores in a zero waste format, and stores in general need to strive to be as zero waste as possible,” Balakhontseva outlines.

Restaurants, another major culprit when it comes to food waste, can reduce their menus so as not to buy too many products and not to make too many preparations, as well as use less cling film and vacuum bags. Whatever food is left over can be distributed to food sharing services or to the employees of the establishment.

Bringing reusable containers to food stores can be really helpful

As for average consumers, Balakhontseva says they need to come up with a well thought through shopping list and actually stick to it when getting their groceries, in order to avoid buying too much. We should also bring our own reusable containers and, if possible, use those parts of the products that society has begun to throw away instead.

“It is important that as the national trauma of wartime famine slowly subsides and living standards improve, these causes [of smaller amounts of wasted food] are replaced by other more positive causes for not wasting food, such as the trend towards conscious consumption and environmental values. We can see such values emerging now, but mainly among young people living in large cities,” Uspenskaya concludes.

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