Protecting the Environment by Reducing Food Loss and Waste Across the Food Supply Chain

Abstract

The Food and Agriculture Organization of the United Nations has reported that the estimated global food loss and waste (FLW) is significant and varies among different food products. The total loss is up to 40-50% for root crops and up to 30% for cereals. These losses happen throughout the food supply chain (FSC) including during the agricultural production, transfer, and finally during the use by consumers. Most of the food loss occurs during the initial stages of the food production while most of the waste occurs in the final stages of FSC by retailers and consumers. The high rates of FLW globally along the FSC contribute to the depletion of the natural resources and the rise in greenhouse gas emissions which ultimately impact the environment adversely. According to the 2017 Natural Resource Defense Council report in the United States (US), food and agriculture use a significant amount of natural resources such as land (half), water (67%) and energy up to 16%. The purpose of this paper is to highlight the importance of this problem and the potential impact on the natural resources which may compromise the environment and world bio-network. Although the FLW can happen in any stage of FSC, many reports suggest the first and last stages of the FSC as the most significant contributors of FLW and environmental resource depletion. It has therefore, become clear that causes of global FLW throughout the FSC could be due to many factors. Environmental implications, accessible food for all and sustainability must be considered when the issue of FLW is examined. There have been many studies which address this issue which ultimately affects both the environment and the sustainability of the food supply. The green food supply chain which is aimed at integrating environmentally friendly and sustainable food production practices is becoming a popular way to address this issue in the US.

Food Supply Chain During Pandemic: Changes in Food Production, Food Loss and Waste

“…Consumers have also become inclined to compare the sustainable agriculture methods of food production as they became more aware of the issues of agricultural sustainability. Consumers were comparing the sustainability of conventional, organic and genetically manufactured food production in their food purchasing decisions [13][14]. There is a need to educate consumers not only about the sources and methods of food production but also about the sources of food loss and waste.…”

“…These agricultural activities use natural resources and consequently, wasting food depletes and can harm the environment. Wunderlich [14] describes how the environment can be protected by reducing Food Loss and Waste (FLW). Food that is left on the farm after harvest for a period of time, and not consumed, refers as food loss in this paper.…”

“…The health of the environment is critical in securing availability of the natural resources such water and soil. If these measures are not taken, the capability of the world to produce good quality and quantity food for all will be impaired [13], [14].…”