772. Reducing Food Loss and Waste Benefits the World

An article published by the World Resources Institute, a global nonprofit research organization, focuses on the scale and impact of food loss and waste, and how reducing both can contribute to improved global nutrition and food security. According to the article, one third of the world's food production by weight, or more than one billion tons, is lost without being consumed. In caloric terms, this represents 24% of the world's food supply. Food loss on this scale is not only detrimental to human health and nutrition, but also to the economy and the environment. Food waste costs the global economy more than $1 trillion per year and accounts for approximately 8-10% of global greenhouse gas emissions, contributing to climate change. Meanwhile, 1 in 10 people worldwide is undernourished. And if current trends continue, food loss will double by 2050.
 
The article discussed the causes of food loss and waste, the global benefits of reducing food loss and waste, and how to reduce food loss and waste at a systemic level.
 
Here “Food loss and waste” includes both food loss (food that is lost before it reaches the retailer) and food waste (food that is discarded by retailers and consumers). Causes of food loss include inadequate transportation, refrigeration, machinery and other technologies, and improper packaging. Causes of food waste include poor food management and consumer behavior.
 
In the past, there was a perception that food waste generated at the consumer level was a problem in developed countries, while food loss generated in agriculture and supply chains was a problem in developing countries, but this does not seem to be the case today. Food waste occurs at roughly the same levels in middle-income countries as in high-income countries, and food loss is a problem not only in low- and middle-income countries, but also in high-income countries.
 
Reducing food loss benefits economies, businesses, consumers, health and the environment. Global nutrition and food security are improved. Greenhouse gas emissions will be reduced. Economically, it is estimated that a 20-25% reduction in consumer food waste by 2030 would save $120-300 billion per year. Both consumers and producers will benefit economically. In addition, because food loss occurs at all stages of the supply chain, everyone, including households, restaurants, retailers, food producers, distributors, processors, manufacturers, governments and policymakers, has an important role to play in addressing the problem

References
World Resources Institute. The Global Benefits of Reducing Food Loss and Waste. April 20, 2023. https://www.wri.org/insights/reducing-food-loss-and-food-waste (Accessed on May 1, 2023).

Pick up 627. International Day of Awareness of Food Loss and Waste https://www.jircas.go.jp/en/program/proc/blog/20220929
Pick up 248. Food Waste Index Report 2021: Food waste is equivalent to 23 million 40-ton trucks annually　https://www.jircas.go.jp/en/program/program_d/blog/20210308
Pick up 162. World Bank Report Addresses Food Loss and Waste https://www.jircas.go.jp/en/program/program_d/blog/20201028_0
The FAO State of Food and Agriculture 2019 focuses on food loss and food waste　https://www.jircas.go.jp/en/program/program_d/blog/20191017

Contributor: SHIRATORI Sakiko (Information and Public Relations Office)