September 29 marks the International Day of Awareness on Food Loss and Waste called last year by the FAO. Taking action to reduce food loss is key to creating sustainable food systems and contributing to the health of the Planet, and this must translate into behavioral changes, as well as investments in technology and infrastructure in view of the 2030 Agenda's Sustainable Development Goals.
We waste food because we forget we bought it, and because we buy and cook too much of it. Lost and wasted food accounts for 38% of total energy consumption in the global food system. In addition, 8-10% of global greenhouse gas emissions are associated with food that is not consumed. 6% of total water withdrawals and 30% of the world's agricultural land area is used to produce food that is then lost or wasted. Translating these numbers into economic costs, we are talking about environmental costs of $700 billion and social costs of $900 billion.
Actions against waste: recovery, redistribution, composting are the key words to reduce losses and waste starting from the home environment, where food is wasted regardless of the income levels of the region or country. The most wasted foods are the most perishable, such as fruits, vegetables and fresh bread.
Everyone can do their part. How? FAO suggests small actions: make a shopping list and avoid purchases in large quantities driven by promotions, choose a shelf in the refrigerator to devote to expiring products, measure the portions of food, share leftovers and surplus with neighbors, relatives and friends.
Try our eco-friendly kitchenware to store food and bring it with you safely,
Say Yes to Life, Earth Thanks! 🌿
