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Chapter 7 Food Waste - Coggle Diagram
Chapter 7 Food Waste
Impacts of Waste
wastage adds up to be 1.3 billion tons per year
Comes from waste and loss
Categories of waste include: Fruits and vegetables 44%, roots and tubers 20%, cereals 19%, Dairy 8%, meat 4%, oilseeds and pulses 3%, fish and seafood 2%.
The FAO equates global GHG contribution to be the third top emitter after United States and China
The GHG emissions from wasted food is 3.3 Gtonnes of carbon dioxide
Food wastage water footprint is estimated to be 3 times the volume of lake Geneva
Impacts of Waste (Cont.)
Top foods contibuting to carbon footprint of food wastage are cereals 34%, meat 21%, and vegetables 21%
Cereals are this high because of the fertilizer and meat contributing signifcant emissions from animal production
Consumption is the largest contributor for food wastage at 37%
Reason for this is because it takes a lot of carbon to get food to the consumption point of the supply chain
Food wastage water comes mostly from cereals 52% and frutis 18%.
Meat and dairy products are 78% responsible for land use from wastage
A study on tomato wastage estimated to equate to 7 million working hours lost
Reducing Waste
The European Commission had a 2020 target to reduce food loss and waste by 50%
This also led to the goal of a 22% of the food needs for 2050 could be filled
United Kingdom reduced household waste by 21% in 5 years
Higher income regions contributed to waste at 35% compared to lower income families of 10%
Europe and North America had 230 lbs of food wasted compared to Africa and Asia at 22 lbs of food wasted
Percentages of food waste contributions: Ag production 33%, postharvest handling and storage 21%, consumption 21%, distribution 13%, and processing 12%
Percentages of food wasted by consumers: Vegetables and salads 19%, other 18%, beverages 17%, bakery 11%. meals 10%, dairy and eggs 10%, fruit, 8%, and meat and seafood 7%
North America and Oceania easily has the highest rate of waste per capita
Reducing waste (Cont.)
Each stage of cycle has room to improve
Food waste reasoning
Ag production: damages crops, high standards, overplanting, low prices, and limited labor
Postharvest: damaged production and ineffective temperature management
Processing: trimmings, poor forecasting, inefficiencies, insufficient product shelf live, improper production portioning
Distribution and marketing: ineffective temperature management in distribution, loading and route delays, overstocking poor merchandising, high standards, bulk orders/pack, larger portions, and conservative apporach to discarding
Consumer: over purchase, lack of planning, prepare more than needed, improper handling, and conservative approach to discarding
Reducing waste (Cont.)
Reduce; by far best way of reducing the waste of natural resources. Ex. Avoid pressure on natural resources and adjust to the front end
Reuse: food surplus, keep it in the human food chain. Donate it to feed vulnerable members of society, conserves its original purpose. Next best option of not for humans is convert it to livestock feed
Recycle/recover: by-product recycling, anaerobic digestion, composting, or incineration. Presents a much better option than a landfill
Landfill: causes emissions of gases such as methane and potentially pollutes soil and water. Should be the last resort.
Waste is very present and is a huge deal here and everywhere else in the world. It is extremely important to understand how much waste we produce and how bad it is for us and the environment. I did not know waste was such a big deal. I think it would be cool to shadow someone like that. Reducing waste is the only way we can make it through. I hope and pray that reducing waste can help the homeless and feed them. I want to do something like that, but not so far away. If we are aware of the amount of waste, we will have more motivation to reduce waste. Also if we could help the homeless through a walk up window or something like that eventually we can put a dent in the hungry category.