By Ali Nawaz Rahimoo
Food wastage is the act of discarding or throwing away food that is still fit for consumption. It can occur at any stage of the food supply chain, from production to consumption. According to the Food and Agriculture Organization (FAO) of the United Nations, approximately one-third of all food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons of food per year. Food wastage has a significant impact on the environment, economy, and society. It contributes to greenhouse gas emissions and the depletion of natural resources, such as water and land. It also results in economic losses for food producers and retailers, and increases the cost of food for consumers. Moreover, food wastage is a social issue, as it deprives people of food who are in need.There are several causes of food wastage, including overproduction, food spoilage, and consumer behavior. Overproduction occurs when more food is produced than is needed or demanded, which often leads to excess food being discarded. Food spoilage can occur due to inadequate storage and handling, as well as the use of inefficient or outdated technology in food processing and transportation. Consumer behavior also plays a role in food wastage, such as buying more food than needed, not using leftovers, and throwing away food that is past its expiration date. Reducing food wastage requires a collaborative effort from all stakeholders in the food supply chain, including producers, retailers, consumers, and policymakers. Solutions include improving food storage and processing technology, implementing better inventory management systems, donating excess food to charity, and educating consumers on how to reduce food wastage at home. By taking action to reduce food wastage, we can help to create a more sustainable and equitable food system.
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