Tackling food loss and waste from the farm to the table and beyond
Tackling food loss and waste from the farm to the table and beyond Food and Agriculture Organization of the United Nations
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Sustainable Development Goals and the Importance of Reducing Food Loss and Waste
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Reducing food loss and waste is crucial for improving food security and nutrition, promoting the efficient use of resources, protecting the environment, and fostering a more equitable distribution of food resources globally, QU Dongyu, Director-General of the Food and Agriculture Organization of the United Nations (FAO) said today.
He made the remarks in a video message to a global virtual event to mark the fifth International Day of Awareness of Food Loss and Waste which falls on Sunday (28 September). The event, which also included a message from Inger Andersen, the Executive Director of the United Nations Environment Programme (UNEP), and was organized by FAO and UNEP, highlighted the critical need for financing to help reduce food loss and waste and thus contribute to achieving climate and Sustainable Development goals.
Global Food Loss and Waste Statistics
- Over 13 percent of food is lost globally in the supply chain after harvest on farms and before the retail stages.
- Food waste, occurring at retail, food service, and household levels, stands at 19 percent, according to UNEP statistics.
- Food loss and waste account for an estimated 8 to 10 percent of global greenhouse gas emissions.
Additionally, food loss and waste account for an estimated 8 to 10 percent of global greenhouse gas emissions. The methane gas produced by food loss also has far greater potential to trap heat than carbon dioxide, impacting the environment.
However, “by reducing food loss and waste, countries and communities can benefit from improved food security, access to healthy diets and reduced malnutrition while decreasing their greenhouse gas footprints,” Qu noted. The OECD-FAO Agricultural Outlook Report for the period 2024-2033 projects that by halving food loss and waste we can reduce global agricultural greenhouse gas emissions by 4 percent, and the number of undernourished people by 153 million by the year 2030.
Actions Needed to Reduce Food Loss and Waste
- An increase in climate investments is needed to address food loss and waste.
- The re-design and up-scale of storage systems to reduce food losses upstream in the supply chain, particularly in low-income economies, is crucial.
- Raising public awareness and consumer education is critical at the household level.
FAO is addressing the issue of food loss and waste from the ground level and up. Innovations such as the FAO Food Loss App (FLAPP) is designed to quantify food loss in crops at the micro level and facilitate efforts to achieve net zero. This technology is already helping rice producers in the Dominican Republic to access information in real-time and identify solutions to areas of food loss.
In other countries, FAO’s technical expertise is helping farmers to reduce food losses incurred during the harvesting and before retail stages. Training initiatives on better handling, sorting, and packaging practices have already resulted in a 38 percent reduction in losses for tomato farmers in the Philippines, and less than 5 percent post-harvest loss for dasheen farmers in Trinidad.
Chefs’ Contributions to Reducing Food Loss and Waste
Several globally acclaimed chefs also joined today’s virtual event to talk about their contributions and responsibilities to help achieve zero food loss and waste.
- Douglas McMaster, the founder of the first zero-waste restaurant Silo in the United Kingdom, and winner of awards such as ‘Britain’s Most Ethical Restaurant’ and ‘Britain’s Most Innovated Restaurant’.
- Fatmata Binta, the first African to receive the Basque Culinary World Prize in 2022, who is supporting women farmers in their cultivation of fonio, a climate-resilient and nutritious millet, to improve food security and livelihoods and contribute to healthy diets.
- David Hertz, chef, social entrepreneur and co-founder of Brazil’s Gastromotiva cooking school, where he incorporates sustainable solutions in gastronomy and promotes social inclusion.
- Leyla Fathalla, a prominent chef in the Middle East and an advocate on food waste who is seen as an inspiration for the young women of the region and is helping promote UNEP’s work in eliminating food loss and waste and supporting the Recipe of Change campaign.
- Cristina Bowerman, a Michelin-starred Italian chef who has won several awards for her advocacy work and currently serves as an Ambassador for Rise Against Hunger and Waste Watchers International Observatory.
The event also included a video clip by members of the world-famous Harlem Globetrotters where they spoke to young students on the importance of healthy diets and actions they can take to minimize food waste. The players also recently collaborated with FAO at a side event of the 79th session of the United Nations General Assembly, showcasing the crucial role sports and athletes can play in teaching young children healthy eating habits and the importance of reducing food loss and waste at home and at school.
SDGs, Targets, and Indicators
1. Which SDGs are addressed or connected to the issues highlighted in the article?
- SDG 2: Zero Hunger
- SDG 12: Responsible Consumption and Production
- SDG 13: Climate Action
2. What specific targets under those SDGs can be identified based on the article’s content?
- SDG 2.1: By 2030, end hunger and ensure access by all people, in particular, the poor and people in vulnerable situations, including infants, to safe, nutritious, and sufficient food all year round.
- SDG 12.3: By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.
- SDG 13.3: Improve education, awareness-raising, and human and institutional capacity on climate change mitigation, adaptation, impact reduction, and early warning.
3. Are there any indicators mentioned or implied in the article that can be used to measure progress towards the identified targets?
- Indicator 2.1.1: Prevalence of undernourishment
- Indicator 12.3.1: Food loss index
- Indicator 13.3.1: Number of countries that have integrated mitigation, adaptation, impact reduction, and early warning into primary, secondary, and tertiary curricula
4. Table: SDGs, Targets, and Indicators
| SDGs | Targets | Indicators |
|---|---|---|
| SDG 2: Zero Hunger | 2.1: By 2030, end hunger and ensure access by all people, in particular, the poor and people in vulnerable situations, including infants, to safe, nutritious, and sufficient food all year round. | Indicator 2.1.1: Prevalence of undernourishment |
| SDG 12: Responsible Consumption and Production | 12.3: By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses. | Indicator 12.3.1: Food loss index |
| SDG 13: Climate Action | 13.3: Improve education, awareness-raising, and human and institutional capacity on climate change mitigation, adaptation, impact reduction, and early warning. | Indicator 13.3.1: Number of countries that have integrated mitigation, adaptation, impact reduction, and early warning into primary, secondary, and tertiary curricula |
Based on the article, the issues highlighted are connected to SDG 2: Zero Hunger, SDG 12: Responsible Consumption and Production, and SDG 13: Climate Action.
Specific targets under these SDGs that can be identified are SDG 2.1, SDG 12.3, and SDG 13.3.
The article mentions indicators that can be used to measure progress towards these targets, such as Indicator 2.1.1, Indicator 12.3.1, and Indicator 13.3.1.
The table summarizes the findings from analyzing the article, listing the SDGs, their corresponding targets, and the specific indicators identified.
Source: fao.org
