The Estimated Amount, Nutrition, and Economies of Food loss and Food waste for Food Security in West Java

Abstract

One of the challenges in food security is the high amount of food loss and food waste. Reducing food loss and food waste in half along the food chain is part of the twelfth SDGs goal. Based on data from The Economist Intelligence Unit (EIU) in 2017, Indonesia was the second highest ranked country with an FLW of 300 kg/person/year. West Java is the province with the highest population in Indonesia and plays an important role in meeting national food needs so that sufficient food availability is required. This study aims to analyze food loss and food waste for food security in West Java. While the specific objectives of this study are to estimate the amount of food loss and strategic food waste in each food chain in West Java, and macronutrients and economic losses from FLW. This study utilizes secondary data with a quantitative descriptive analysis design. The method of calculating food loss and waste uses the formula for the estimated percentage of food loss and waste in South and Southeast Asia by the FAO. The results of this study indicate the estimated total food loss and strategic food waste in West Java in 2018 was 2,04 million tons. In addition, food loss and waste cause a loss of nutritional content such as energy of 335,61 kcal/day, protein of 9,38 grams/day and fat of 3,98 grams/day as well as economic losses of 32,89 trillion rupiah. Food loss and waste must be reduced for greater food security.

Management of Leftover Vegetable and Fruit Products on Company X Profits

“…Food loss and waste is a major global issue with significant environmental, economic, and social impacts (Griffin et Agarwal et al, 2021). Reducing food loss and waste has been identified as an important strategy to improve food security and sustainability (Griffin et al, 2008;,Kör et al, 2021;,Fatimah & Baliwati, 2022). Food loss refers to food that is unfit for human consumption before reaching the consumer, while food waste refers to food that is fit for consumption but ends up being discarded (Breewood, 2019).…”

Analysis Of Behavioral Determinants Preventing Food Waste in Consumers Based on the Theory Of Planned Behavior (TPB) Mediated By Behavior Intention

“…Waste, or waste from the use of goods, production processes, and service activities, is the most recognisable thing synonymous with the hotel industry (Cahyani, Wulandari, & Putri, 2022). This, combined with the production of large amounts of food in the hospitality industry globally (e.g., one-third of food in Denmark is in the hospitality industry, resulting in a large percentage of food waste in the total percentage of waste generated in the hospitality industry, it is estimated that more than 50% of waste from the hospitality industry is food waste (Fatimah & Baliwati, 2022).…”