Food waste is the set of food products, intended for human consumption, that end up being lost during the food chain. It can occur in the collection, production, distribution or in homes and commercial establishments. It can be food that is discarded because it has not been consumed, because it has spoiled or, simply, for aesthetic reasons.
It is often said that we have to finish what is on our plate because there are people who are hungry. Therefore, throwing away food that is in good condition for consumption seems like a lack of respect towards people who have difficulty accessing good food. But also towards those who have worked on the crops or farms, those who have prepared the food and those who have spent money to purchase the food. It is a chain of resources and efforts that are wasted when they are not put to good use.
But, in addition to the ethical sphere, throwing away food also has a negative impact on the environment. Yes, throwing away food generates greenhouse gases (NO2, NH3, CH4, and a long list of others), and in large quantities. It is estimated that they account for between 8 and 10% of emissions on a global scale.
> What is food waste? (Department of Agriculture, Livestock, Fisheries and Food)
> Check out this brochure on food waste (European Week for Waste Prevention)
One of the significant figures of the environmental impact caused by food waste is the 3.3 billion tons of CO2eq released annually. In other words, if it were a country, it would be the third largest emitter of greenhouse gases in the world, behind China and the United States.
In addition to emissions, it has other impacts caused by the waste of resources. For example, the use of large quantities of water, 250 km3 used annually (the volume of the Volga River in Russia), or large areas of cultivated areas, 1.4 billion hectares, which represents 28% of the world’s agricultural area.
Every year, EU countries produce more than 58 million tonnes of food waste, which corresponds to 131 kg per inhabitant. These figures are even more dramatic when we consider that more than 37 million people cannot afford a quality meal every other day.
According to data from the European Union, an average of 131 kg per inhabitant is wasted each year, of which a large amount is produced in the domestic sphere. In Catalonia, it is estimated that 75% of households waste food, a figure that represents more than 260 million tons each year, and about 35 kg on average per person.
Any waste is an unnecessary loss of money and resources. Speaking of food, the Food and Agriculture Organization of the United Nations (FAO) estimates that throwing away 1.3 billion tons of food each year costs the global economy 936 billion USD.
> We work for the use of food (Dept. of Climate Action, 2021)
> FAO | Support portal: Food loss and waste
> FAO | Food loss and waste in the world (dossier)
It is a mistake to think that if we separate a lot of waste and increase recycling figures, we are doing things right. To fully integrate into the circular economy, the goal is zero waste! The waste of good products should not be confused with organic waste, such as shells, pits, bones or thorns or vegetable skins. Separating the organic fraction allows us to recycle waste in the form of compost and convert it into new resources!
Organic products degrade over time, especially fresh produce. Preventing food from spoiling requires a little bit of calculation and observation. Plan your purchases, check the expiration dates of foods and store them properly, cook proportionate portions and use leftovers from other meals. Plan, calculate, preserve… and separate for composting!
It’s always best to adjust your food portions to avoid having leftovers. But what you shouldn’t do is throw them away! Leftover food can serve as the basis for new plans. Also, if you have leftover food from a restaurant, ask them to prepare it for you to take away!
