Food wastage refers to any food items or inedible portions of food that are eliminated from the food supply chain for either recovery or disposal purposes.
According to Recycle Track Systems, the global food waste amounts to approximately 2.5 billion tons annually, with the United States leading in food wastage by discarding nearly 60 million tons, which is equivalent to 120 billion pounds each year. This constitutes almost 40 percent of the total food supply in the US, translating to 325 pounds of waste per individual. To put it into perspective, this is akin to each American throwing away 975 average-sized apples directly into landfills, where most of the discarded food ends up. In total, the value of wasted food in the US is estimated to be around $218 billion, which is equivalent to 130 billion meals.
Approximately 30% of the total food produced annually is wasted or spoiled before reaching consumption. In the United States, food wastage predominantly occurs in households, where uneaten or spoiled food is discarded from fridges and cabinets. Conversely, in low-income nations, food wastage primarily occurs during harvest due to inadequate storage facilities, resulting in pest infestations and mould that render crops inedible. In addition to persistent poverty, conflict, and natural calamities, food wastage stands as a fundamental factor contributing to global hunger.
Food wastage occurs at various stages of the supply chain, such as during production and distribution when food is damaged or spoiled. Additionally, wastage can occur at the retail level when food is discarded due to physical imperfections or excess inventory. Furthermore, at the consumer level, individuals may purchase more food than necessary, leading to the disposal of unused items.
According to the U.N. Environmental Programme, industrialised nations in North America, Europe, and Asia discard a total of 222 million tons of food annually. Conversely, countries in sub-Saharan Africa generate 230 million tons of food each year. This indicates that the food production in sub-Saharan Africa is nearly equivalent to the quantity of food squandered by the wealthiest nations globally.
Food wastage and scarcity in the United States have significant and contrasting effects on the environment, emphasizing the complex relationship between consumption habits, farming methods, and ecological sustainability. This leads to the emission of greenhouse gases, depletion of resources, loss of biodiversity, conversion and intensification of land use, increased use of pesticides and fertilisers, and water stress. The environmental consequences of both food wastage and shortage in the United States are substantial, although they occur through distinct means. To alleviate these effects, it is imperative to implement comprehensive approaches that involve reducing waste, adopting sustainable agricultural methods, establishing fair distribution systems, and undertaking conservation initiatives to protect and rehabilitate ecosystems. By tackling these issues, not only will environmental integrity be safeguarded, but resilience will also be enhanced, thereby guaranteeing a more sustainable and fair food system for future generations.
