Sustainability has become a driving force for a range of industries in today's world. Food and beverages industry too is following the footsteps to declare itself as a sustainable industry or an industry that adopts sustainable approaches. By the term, “food waste”, it is meant that the wasted food hasn’t been adequately used for its intended purpose. Therefore, the concept of zero waste cooking is an ideal approach for the food and beverages industry to match their sustainability goals. Sustainable food management is a systematic approach that is used to reduce the impact of wasted food on the environment along with seeking to reduce the volume of wasted food. Sustainable food management can also help in saving money for both businesses and the consumers. Sustainable food management focuses all the more on environmental protection by fully recognizing the effects of waste.
Environment-friendly and sustainable food is basically food produced by a method of food production that is entirely economically efficient, non-polluting, conserves non-renewable natural resources and energy and communities, and, most importantly, does not compromise on future generations' needs. Data Bridge Market Research analyses that the environment-friendly and sustainable food market to reach at an estimated value of USD 170.5 billion by 2028 and grow at a CAGR of 6.6% for the forecast period of 2021-2028. However, there lie some restraints and challenges ahead of the market. The high cost of environment-friendly and sustainable food makes it inaccessible to a larger population which might restrain the growth of the market. Also, the requirements such as high labor, low awareness, and consciousness regarding environmentally friendly and sustainable food will pose a significant challenge for the market's growth.
To know more about the study, visit: https://www.databridgemarketresearch.com/reports/global-environment-friendly-and-sustainable-food-market
Zero waste cooking is gaining attraction, especially in the past couple of years. The concept is simple and involves no complex process. The zero wastage concept is based on using ingredients in a manner that leads to minimal or no wastage. Sustainable goals are responsible for developing awareness among people regarding the effects of food wastage. Rising adoption of a sustainable lifestyle is further driving the popularity of zero food wastage globally. Food wastage is a significant economic issue as more than 1 billion tons of food gets wasted every year. Some other notable figures in this regard are given below:
- Approximately 61% of the food waste comes from households, 13% from retail processes, and 26% from food services.
- This wasted food is responsible for generating 8-10% of the greenhouse emissions, thereby affecting the land and water resources and biodiversity.
- Today, more than 2 billion people in the world are malnourished.
- Growing by the current trend, by 2050, there will be 60% more requirements for food items to be served to the global population.
- Food wastage's carbon footprint is assessed at 3.3 billion tons of carbon dioxide and greenhouse gas emissions into the air each year.
- A meager percentage of food waste is used as compost and the remaining end up in pits and landfills. Methane emissions from landfills is a strong source of greenhouse gas emissions. As the food waste in landfills rots over time, it emits methane and other harmful gases, which are 25% stronger than carbon dioxide in terms of trapping heat in the atmosphere.
- In middle and high economic countries, food wastage is more at the retail and consumer levels, while in the developing economies, food wastage is highest at the level of agricultural production.
In recent years, food insecurity and malnutrition have taken a devastating course of action. As per the past couple of reports by The State of Food Security and Nutrition in the World (SOFI), the reality is heart-wrenching. The world is not moving toward eradicating malnutrition or improving access to safe, quality, nutritious and sufficient food for people around the world. World economic slowdown as a result of COVID-19 pandemic further worsened the situation.
Fig.1: The situation of undernourishment in the world
Source: Food and Agriculture Organization (FAO)
The above given figure represents the state of undernourished people around the world. The figure indicates that the rate of undernourishment is on the rise. Around 720 million to 811 million people were facing undernourishment in 2020. Approximately 660 million individuals might confront undernourishment in 2030, to some extent, because of the enduring impacts of the COVID-19 pandemic on the worldwide food security. This indicates that in 2030, the number of individuals facing undernourishment might be near twofold the ongoing population of the United States or triple that of Brazil. Until and unless strict and bold moves are made to speed up progress, particularly activities to address significant food wastage, food insecurity, undernourishment, food inequalities, and malnutrition, the unwanted figures will keep rising.
Fig.2: Percentage of Food Loss (in percentage)
Source: Food and Agriculture Organization (FAO)
Though limited information is accessible, it is assessed that universally around 14% of the world's food is lost in the production process before arriving at the retail and consumer levels. These estimates vary across the regions, as shown in the above diagrammatical representation. The figures and estimates also fluctuate across commodity groups and various phases of the food production network. Nations must recognize essential items and the subsequent stages where high food wastage happens to apply designated intervention. An extensive decrease in food waste is conceivable by identifying these basic focuses and taking proper countermeasures. Today, there is a strong requirement for extensive data collection operations, which would urge the efforts and activities toward targeted interventions.
When contrasted with 2019, it is found that 46 million individuals in Africa, right around 57 million more in Asia, and about 14 million more in Latin America and the Caribbean were impacted by hunger and undernourishment in 2020. Of the absolute number of undernourished individuals in 2020:
- 418 million lived in Asia
- 282 million lived in Africa
- 60 million lived in Latin America and the Caribbeano
Starting from overproduction and climatic conditions to unstable markets and processing problems, there are numerous reasons for food wastage. Food wastage is one of the prime reasons for food insecurity, hunger, and undernourishment. Food wastage, directly and indirectly, leads to high pressure on the environment, more greenhouse gas emissions, and affects the overall economic activity. Food wastage compromises the level of global food security. This is because food wastage at any stage (production, storage, or transportation) leads to low availability of food in the geographies and increased food system vulnerability. Food wastage means the waste of resources such as water, land, labor, capital, and energy.
Fig.3: The situation of food insecurity over the years
Source: Food and Agriculture Organization (FAO)
From the above diagrammatical representation, we can conclude that the situations of mild food security and severe food security is on the rise at a global level. As of 2020, more than 30% of the world population is affected by food insecurity. Healthy diets are out of reach for people. One of the prime reasons for this is the inequalities in income distribution. Underdeveloped and backward regions are the most vulnerable to income inequalities, thereby leading to lack of access to healthy food.
THE CARBON FOOTPRINT INTENSITY
The carbon impression of a food item is the aggregate sum of greenhouse gas emissions produced all through its lifecycle, translated in kilograms of carbon dioxide equivalents. Greenhouse gas emission outflows include everything from the production stage such as machinery, agricultural inputs, animals, and soils to progressive stages, including processing, transportation, preparation, and food and garbage disposal / removal. This indicates that, one kg of wheat and one kg of meat, have different carbon impressions, as they have different lifecycles.
Fig.4: Food wastage and carbon footprint contribution of commodities
Source: Food and Agriculture Organization (FAO)
Regardless of meat being a moderately low promoter of worldwide food wastage as its volume of wastage falls below 5% category, it has a massive effect on environmental change, adding to more than 20% of the carbon impression of the total and absolute food waste. This is because meat carbon impression incorporates the emissions from the production and cultivation of a kilogram of meat (methane emitted by ruminants), the emissions related to feed procurement and arrangement (compost utilized for the production of feed) and outflows from manure management processes. Along these lines, endeavors to diminish greenhouse gas emissions connected with food wastage ought to zero in on which are rising because of commodities such as meat, milk, vegetables, and cereals. The most striking carbon impression of wastage happens at the utilization and consumption stage (37% of aggregate), though utilization records for 22% of absolute food wastage. This is because one kilogram of food that is wasted at the end of the supply chain possesses higher carbon intensity.
Carbon dioxide is a type of colorless gas that is essentially a greenhouse gas and present in the earth's atmosphere in lower concentration form. Carbon dioxide traps in the ultraviolet rays and raises the earth's temperature, thereby resulting in global warming. Data Bridge Market Research prepared a detailed report on the global carbon dioxide market, providing necessary details and insights pertaining to market share and growth rate. Data Bridge Market Research analyzed that the carbon dioxide market is segmented on the basis of source, delivery mode, production and application. Asia-Pacific is expected to expand at a significant growth of the forecast of 2021 to 2028 due to rapidly increasing end-use industries such as food and beverage and medical in the emerging countries and the growing consumption of carbon dioxide in this particular region. North America leads the carbon dioxide market because the U.S. and Canada are the major contributing nations in this region.
To know more about the study, visit: https://www.databridgemarketresearch.com/reports/global-carbon-dioxide-market
Fig.5: Per capita food wastage footprint of economies (2020)
Source: Food and Agriculture Organization (FAO)
The figure above depicts the situation of food wastage at the global level. From the above figure, we can conclude that economies with higher per capita income have a higher per capita income food wastage and carbon footprint than the low-income countries. More than double is the difference between high income and low income countries. Food wastage emerges at all phases of the food supply chains for an assortment of reasons. The reasons for food wastage depend upon the economic conditions of the geographies. At a global level, in high-income and economic regions, volumes of food waste are higher in the processing, distribution, and utilization/ consumption stages. However, in low-pay nations, food wastes happen in the production, cultivation, and post-harvesting stages. In low pay nations, the absence of framework and information on appropriate capacity and food handling and unfavorable climatic circumstances are the major factors responsible for food wastage. In higher pay nations, customer choice and preferences and sell-by dates are factors that add to food wastage and carbon footprint.
TIPS TO REDUCE FOOD WASTAGE
The global aim to reduce the wastage of food by 50% has created a sense of awareness among the consumers on reducing the wastage. However, still, there is a dearth of awareness in the underdeveloped and backward regions. People or consumers in these regions are unaware of the effects of food waste on the environment. The lack of proper guidance on how to conserve resources is a challenge for the global economy. Some tips in this regard are discussed as below:
1. When Shopping Grocery
- A proper list should be maintained before going out for grocery shopping, and requirements should be checked before making purchases. Grocery shopping should be done for food items that have a freshness cycle for about a week. The fridge must be checked to avoid purchasing any item in excess.
- Sticking to the shopping list is very important. Bulk buying items that one doesn't need leads to the expiry of those products, especially non-packaged goods. Products having limited shelf life should be purchased in adequate quantities.
- Don't hesitate to buy ugly-looking fruits and vegetables. They might look ugly, but this doesn't necessarily mean that they are not healthy for consumption or are rotten. The ugliness of the item can result from climatic conditions or transportation factors. In many cases, ugly-looking fruits and items can be availed at discounted prices, plus they are nutritious enough.
2. When cooking and preparing food
- The temperature setting of the fridge must be checked whenever possible. To keep the food items safe and fit for consumption, fridge settings are something that shouldn't be compromised with. Refrigeration of peeled and cut vegetables and fruits is essential to keep them fresh and protect their shelf life.
Data Bridge Market Research analyses that the global household refrigerator and freezers market will project a CAGR of 4.80% for the forecast period of 2021-2028. Growth and expansion of consumer electronics, increased focus of the major market players to incorporate smart technologies in the refrigerators, changing lifestyles of humans in line with the adoption of smart technologies, and rising availability of advanced and energy-efficient refrigerators will further create lucrative growth opportunities for the household refrigerator market.
To know more about the study, visit: https://www.databridgemarketresearch.com/reports/global-household-refrigerators-and-freezers-market
- Divide designated spaces for the food items and don't just stuff in everything and anything in the fridge. There are items that don't require refrigeration, and these items allow space for other perishable items to be stored in the refrigerator. Eating or freezing the items before throwing them away should be necessary.
- Consider donating food items that are available in excess to the local food pantries or food drives.
- Food wastages are arising out of confusion over food product dating account for 20% of the total consumer food waste. Many consumers don't understand the meaning of data labels, and some of them ignore this detail at the time of purchase which contributes to the wastage of food. FDA upholds endeavors by the food business to make "Best whenever Used By" the standard expression to show the date when an item will be at its best flavor and quality. Consumers should analyze food varieties for indications of perishability and those past their "Best whenever utilized by" date.
Customers need to try not to eat if the items have changed perceptibly in variety, consistency, or surface. Assuming one has questions about the quality, security, and marking of the packaged food sources, the individuals are urged to connect with the organization that created/ produced the item. Contacting the organization is easy as many food packaging companies publish the contact details on the packet. Makers apply date names at their caution and for an assortment of reasons. The most widely recognized is to advise purchasers and retailers regarding the date they can anticipate that the food should hold its ideal quality and flavor. The industry is pushing toward additional uniform practices for date naming of packaged food items. However, consumers might see various expressions utilized for item dating, for example, sell by, best by, best before, expires on, buy before and so on.
3. Good home eating habits
- People are not a fan of ugly fruits and vegetables. However, these can be used to make smoothies and soups, and no one will know the difference. To make a unique dish, one can also mix, match, and grind the fruits and vegetables.
- Leftover items at home can also be used as dressings or snacks, which will save the food from getting wasted.
- In case of a home party, the excess food or the leftover food can be packed in separate containers and given to the guests as a nice gesture.
- Follow and keep the 2-hour rule in mind. For security reasons, don't forget about perishables at room temperature for over two hours, except if in case of keeping it hot or cold. On the off chance that the temperature is above 90° F, food ought not be forgotten about for over 60 minutes. Additionally, make sure to refrigerate extras in two hours or less.
- When eating out, order food in small quantities and don't over-order. If still hungry after all the food on the plate is over, order more as needed by the stomach. In case of any leftovers, make use of the takeaway facility to avoid food wastage. Either eat it back at home in a day or so, or donate it to someone needy and hungry.
4. Adopt a healthier diet- It is essential to adopt a healthier lifestyle in this fast-paced world. Preparing dishes that require a lot of time can be challenging at times. But healthy meals or food items don't need much time to be cooked properly. One can always look over the internet for recipes. Respecting the food is essential. Read about the efforts and processes involved in the making and producing food.
5. Support the local food producers- Supporting small family farmers and local producers is quite necessary. One must support family farmers and small local businesses by purchasing local produce. One can also fight pollution by lessening conveyance distances for trucks and different vehicles.
6. Keep fish populace afloat- Eat more bountiful fish species, such as mackerel or herring, as opposed to those in danger of being overfished, similar to cod or fish. Purchase fish that has been gotten or cultivated sustainability, for example, eco-named or certified fish.
7. Utilize less water- It is a fact that food cannot be cultivated without water. While farmers should utilize less water to produce food, decreasing food waste saves all the water assets that created it. Diminish the water consumption in alternate ways as well: fixing leakages or turning off the water tap while cleaning and brushing the teeth.
8. Keep the soil and water clean- Household waste is possibly unsafe and should never be tossed in a standard trash can. Things such as batteries, paints, cell phones, medicines, synthetic substances, tires, ink cartridges, and so forth can saturate soil and water supply, harming the resources that produce and cultivate the food.
BENEFITS OF SAVING FOOD FROM GETTING WASTED
Judicious use of food preparing resources and avoiding the food from getting wasted tags along with numerous benefits on personal and environmental levels. The top advantages are discussed as below:
1. Zero waste saves the resources and limits contamination
The ongoing process of consumption is impractical. Extracting the raw materials and components from the extraction sites requires a lot of energy. It causes contamination, whether it is logging a forest, digging for minerals, or exploring activities for oil. Handling these materials requires more energy and causes more contamination. The goods are basically unloaded in a landfill or annihilated in an incinerator whenever they're utilized.
Conversely, a zero-waste methodology conserves the natural resources and decreases contamination from extraction, assembling and disposal. Lessening and reusing implies fewer items are made as individuals purchase less and as items are made to endure. Reusing and recycling keeps waste out of landfills and incinerators and give manufacturers reused rather than natural resources to make new goods.
2. Preventing food wastage builds communities and develops social equality
A zero waste methodology can fabricate relationships between the communities, support marginalized networks and safeguard local area wellbeing. Local gatherings, and private companies have answers for assist the society with getting to zero waste goals while likewise building community capacity and tending to remove the social disparities. Local area projects zeroed in on reuse assist with reallocating goods to those in desperate need, from extra food given away in the food drives, furniture for displaced people, and business clothing for those entering the work market.
Locality-based zero-waste procedures such as fertilizing the soil in the household gardens, sharing tools, devices, and skills to reuse and fix the waste, and fabricating skills and abilities to decrease waste can come in handy when the goal is to reduce emissions. A zero-waste methodology needs to guarantee everybody approaches instruments to lessen, reuse and reduce waste where they live, work and play. This permits everybody to partake in safeguarding the environment. A zero-waste methodology likewise protects the soundness of communities by lessening contamination in the air, water, and soil by keeping toxins and wastes out of landfills and incinerators.
3. Zero waste methodology helps in creating greater employment opportunities
A zero-waste methodology assembles and develops a circular economy, where one individual's "waste" is an asset for a new thing. This creates great, green positions as resources are interminably recycled through the economy instead of being utilized once and afterward disposed or obliterated. Lessening and reusing materials make considerably more positions in rental and sharing organizations. Local cash is spent on local occupations and stays inside the local area instead of passing out of the local area to purchase imported items.
IS SAVING THE FOOD FROM GETTING WASTED ACTUALLY POSSIBLE? THE CONCLUSION
Reducing food waste is naturally significant as it keeps food out of landfills. Food conservation and saving the food from getting wasted appears to be legit at the limited and small scale by bringing down the household food bills and at the large scale by decreasing disposal costs for eateries, processors, and farmers. In the long run, reducing food waste is socially significant when the saved food is diverted to crisis food suppliers attempting to dispose of the hunger in the communities.
It may not generally be possible to save every bit, and piece of the food an individual is consuming. The design and structure of humans' ongoing food supply and the abundance of processed foods make this errand staggeringly troublesome. Rivals of zero-waste even contend that this way of life isn't practical. They accept that since some measure of waste is a vital result of financial matters and human utilization, it's smarter to zero in on overseeing waste proficiently instead of attempting to reduce the food waste. These contentions could sound persuading on a superficial level, however, in all actuality, making progress toward a zero-waste way of life isn't tied in with being perfect.
Not very many individuals can totally dispense waste from their lives. Instead, zero-waste cooking is essential for a more noteworthy development to live economically and diminish the human effect of food waste. It's tied in with doing all that can be expected with the accessible resources to the humans. There are numerous lifestyle choices for a zero-waste way of life. Zero-waste cooking is one road that gourmet experts, foodies, families, and people use to lessen the ecological effect of preparing and eating food.
Case in context: Sainsbury's Zero Food-waste-to-landfill Policy
- In 2011, Sainsbury's turned into the first-ever British grocery store to send no food waste to the landfill. Most of the retailer's overabundance of food is currently used to make energy using anaerobic absorption. Starting around 2011, Sainsbury's was the most significant British retail anaerobic assimilation client in the wake of consenting to a three-year arrangement with Biffa waste management. The merchant made its zero-food-waste to-landfill promise in 2009. With this approach, Sainsbury's assists Britain with meeting the EU Landfill Directive commanding a decrease of biodegradable waste to landfills.
- In addition to reducing their in-store waste, Sainsbury's likewise assists clients with managing their home waste. The chain gives exhortation on the most proficient method to appropriately store produce. Sainsbury's likewise divulged new marking on its food items exhorting customers on how to utilize their refrigerators to expand the existence of their food. Sainsbury's has also made attempts to decrease its food waste through better stock control and deals forecasting and by giving away edible food to the hungry.
The food waste management market is expected to gain market growth in the forecast period of 2021 to 2028. Data Bridge Market Research analyses the market to grow at a CAGR of 5.98% in the above-mentioned forecast period. Increasing concerns over food waste, rising growth in the food industry, also increasing rapid urbanization and industrialization in developing countries, rising usage of the organic waste for the production of animal feed and fertilizer and rising research and development activities in combination with increasing modernization in the new product packaging offered in the market are the major drivers for the food waste management market.
To know more about the study: https://www.databridgemarketresearch.com/reports/global-food-waste-management-market
