RSS

Creating a Sustainable Food Future: Reducing Food Loss and Waste

07 Jun
Creating a Sustainable Food Future: Reducing Food Loss and Waste

http://www.globalfundexchange.com/blog/2013/06/07/creating-a-sustainable-food-future-reducing-food-loss-and-waste/

The Food and Agriculture Organization of the United Nations (FAO) estimates that 32 percent of all food produced in the world was lost or wasted in 2009. This estimate is based on weight. When converted into calories, global food loss and waste amounts to approximately 24 percent of all food produced. Essentially, one out of every four food calories intended for people is not ultimately consumed by them.

Download this infographic

Food loss and waste have many negative economic and environmental impacts. Economically, they represent a wasted investment that can reduce farmers’ incomes and increase consumers’ expenses. Environmentally, food loss and waste inflict a host of impacts, including unnecessary greenhouse gas emissions and inefficiently used water and land, which in turn can lead to diminished natural ecosystems and the services they provide.

Big inefficiencies suggest big savings opportunities. We estimate that if the current rate of food loss and waste were cut in half―from 24 percent to 12 percent―by the year 2050, the world would need about 1,314 trillion kilocalories (kcal) less food per year than it would in the business-as-usual global food requirements scenario described in The Great Balancing Act, the first installment of this World Resources Report working paper series. That savings–1,314 trillion kcal–is roughly 22 percent of the 6,000 trillion kcal per year gap between food available today and that needed in 2050. Thus, reducing food loss and waste could be one of the leading global strategies for achieving a sustainable food future.

In this paper, the authorsprofile a subset of approaches to reducing food loss and waste that experts suggest are particularly practical and cost-effective, that could be implemented relatively quickly, and that could achieve quick gains. We also recommend a number of cross-cutting strategies to further galvanize commitment to reducing food loss and waste.

 To learn more about the series and sign up to receive updates, visit the World Resources Report website.

The World Resources Institute (WRI) will dedicate its next flagship World Resources Report (WRR), Creating a Sustainable Food Future, to exploring how we can achieve the “Great Balancing Act.” We’ll roll out a series of working papers over the next year that will set the foundation for and culminate in the World Resources Report 2013-2014: Creating a Sustainable Food Future.

Each installment of the WRR will take a detailed look at a potential solution that could help achieve a sustainable food future, creating a “menu” of practical, scalable strategies. Some menu items reduce projected growth in consumption, such as decreasing food loss and waste. Other menu items increase food production, such as restoring degraded lands back into agricultural productivity. No item on the menu can achieve a sustainable food future by itself, and the relevance of items will vary between countries and food chains. But the combination of solutions should help feed the world while contributing to poverty reduction, gender equity, ecosystem conservation, greenhouse gas emission reductions, and sustainable freshwater management.

INSTALLMENT 1

How can the world adequately feed more than 9 billion people by 2050 in a manner that advances economic development and reduces pressure on the environment? This is one of the paramount questions the world faces over the next four decades. The Great Balancing Actseeks to start answering this question by exploring the scope of the challenge and proposing a menu of potential solutions. This working paper is the first in a series that forms the foundation of the World Resources Report 2013-14: Creating a Sustainable Food Future.

Download the report  PDF, 1.4MB
View a narrated or static powerpoint presentation on this paper.

INSTALLMENT 2

About 24 percent of all calories currently produced for human consumption are lost or wasted. This paper examines the implications of this amount of loss and waste, profiles a number of approaches for reducing it, and puts forth five recommendations for how to move forward on this issue.

Download the report PDF, 1.1MB

by anric

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: