ShareOne-third of all food produced is lost or wasted along the food chain
A 2017 FAO report stresses that about 670 million tons of food is lost or wasted in high-income countries, and 630 million tons in low- and middle-income countries.
One-third of all food produced is lost or wasted along the food chain
In its 2017 report The future of food and agriculture - Trends and challenges, the FAO stresses that despite undeniable progress in reducing rates of undernourishment and improving levels of nutrition and health, almost 800 million people are chronically hungry and 2 billion suffer micronutrient deficiencies. Under a ‘business-as-usual’ scenario, without additional efforts to promote pro-poor development, some 653 million people would still be undernourished in 2030.
According to FAO, every year, about 670 million tons of food is lost or wasted in high-income countries, and 630 million tons in low- and middle-income countries – a total of 1.3 billion tons, or one-third of the edible part of food originally intended for human consumption. In low-income countries, significant levels of food losses occur upstream, at harvest and during post-harvest handling, owing to poor infrastructure, low levels of technology, a limited knowledge base and lack of investment in production.
The extent of losses and waste along the food supply chain differs across regions. In North America, Europe, Japan and China, around 15% of food is lost or wasted in the distribution and consumption stages. This percentage is lower in North Africa and Central Asia (11%) and much lower in Latin America, South and Southeast Asia and sub-Saharan Africa (5.9 to 7.8%). In contrast, North America, Europe, Japan and China lose or waste only around 15% of food in the harvest and post-harvest stages. In sub-Saharan Africa, where food losses and waste are particularly high at 36%, more than 30% occurs in the harvest, post-harvest and processing stages.
In this regard, in its Informatory Note “The role of refrigeration in worldwide nutrition” the IIR had determined that refrigeration can make a significant contribution to addressing the issue of undernourishment, especially in the least-developed countries. The setting up of cold chains for perishable foodstuffs that are as extensive and reliable as those in industrialized countries would enable developing countries to raise food supply by about 15%. Food losses and waste are also an increasingly concerning environmental issue. According to FAO, more than 10% of the world’s total energy consumption is for lost and wasted food.
Food losses and waste generate every year more than 3.3 gigatons of CO2 equivalent, equal to the combined annual CO2 emissions of Japan and the Russian Federation.
For further information, please consult the FAO website.
According to FAO, every year, about 670 million tons of food is lost or wasted in high-income countries, and 630 million tons in low- and middle-income countries – a total of 1.3 billion tons, or one-third of the edible part of food originally intended for human consumption. In low-income countries, significant levels of food losses occur upstream, at harvest and during post-harvest handling, owing to poor infrastructure, low levels of technology, a limited knowledge base and lack of investment in production.
The extent of losses and waste along the food supply chain differs across regions. In North America, Europe, Japan and China, around 15% of food is lost or wasted in the distribution and consumption stages. This percentage is lower in North Africa and Central Asia (11%) and much lower in Latin America, South and Southeast Asia and sub-Saharan Africa (5.9 to 7.8%). In contrast, North America, Europe, Japan and China lose or waste only around 15% of food in the harvest and post-harvest stages. In sub-Saharan Africa, where food losses and waste are particularly high at 36%, more than 30% occurs in the harvest, post-harvest and processing stages.
In this regard, in its Informatory Note “The role of refrigeration in worldwide nutrition” the IIR had determined that refrigeration can make a significant contribution to addressing the issue of undernourishment, especially in the least-developed countries. The setting up of cold chains for perishable foodstuffs that are as extensive and reliable as those in industrialized countries would enable developing countries to raise food supply by about 15%. Food losses and waste are also an increasingly concerning environmental issue. According to FAO, more than 10% of the world’s total energy consumption is for lost and wasted food.
Food losses and waste generate every year more than 3.3 gigatons of CO2 equivalent, equal to the combined annual CO2 emissions of Japan and the Russian Federation.
For further information, please consult the FAO website.