Experts stress need to reduce food wastage, say 1/3rd of global food production lost

Around 1.3 billion tonnes of food is lost or wasted globally each year, equivalent to around one-third of the global food production. This wastage carries an estimated economic cost of $1 trillion annually and accounts for 8-10% of global greenhouse gas emissions, significantly impacting climate change.

Additionally, a lot of resources are used to produce this wasted food comprising 25% of the world’s freshwater and 30% of agricultural land, with food waste in landfills generating methane, a greenhouse gas more potent than carbon dioxide. These findings emerged during the event to commemorate International Day of Awareness of Food Loss and Waste which was marked by a special programme organised by the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni today.

Dr Rakesh Sharma, Head of Department, Food Science and Technology, highlighted the critical importance of this day. He noted that approximately 14 per cent of food produced globally is lost between harvest and retail, often before it reaches the consumers.

The keynote address was delivered by Dr PC Sharma, Indian Council of Agriculture Research, Emeritus Professor, who discussed ‘Post-Harvest Losses in Agricultural Crops and Commodities: Prevention and Management Strategies’. Dr Sharma shared valuable insights into the global and national significance of reducing food loss and waste, emphasising the United Nations Sustainable Development Goal (SDG) 12.3, which aims to half global food waste by 2030.

While post-harvest losses in India have decreased from over 18 per cent in 2010 to about 15 per cent in 2022, experts stressed the need to further reduce these losses to single digit by 2030.

Dr Sanjeev Chauhan, Director of Research, stressed the need to minimize food wastage during social gatherings to enhance food security and nutrition. He called for concerted efforts to achieve the target of zero hunger and to lower carbon footprints.

The discussion underscored the multifaceted benefits of reducing food waste, including improved food security, reduced production costs, and increased efficiency in food systems, all of which contribute to environmental sustainability.

India reduced losses to 18 pc

• Approximately 14 per cent of food produced globally is lost between harvest and retail, often before it reaches the consumers
• While post-harvest losses in India have decreased from over 18 per cent in 2010 to about 15 per cent in 2022, experts stressed the need to further reduce these losses to single digit by 2030