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Food Waste is an Often Forgotten But Important and Constant Challenge
Waste from the farm to the kitchen is abundant and solutions remain elusive
In a world where approximately 750 million people do not have enough to eat, food waste should not happen. Hunger, or “food insecurity,” is worse in Africa, where it is estimated that one in five people goes hungry. There are four types of food waste: at the farm, grocery store, restaurant, and home. I will address each one and suggest how this might be improved. For simplicity, I am referring to plants and not meat and dairy.
Food waste at its source
Fruits and vegetables are grown on farms and in hydroponic (water) systems. Food waste at its source is enormous. Over one billion tons, or one-third of all food produced globally by weight, is lost or wasted between the farm and the fork. Converted into calories, one-fifth of the world’s food supply goes uneaten.
How could so much food be wasted or lost before it hits the transport truck or food store? In the USA, sixteen percent of farm food is wasted. Being a home hobby farmer, I get it. Due to pests, diseases, or lack of production, I have thrown out my fair share of inedible vegetables and plants. Even large commercial farmers are not immune to these. However…
