Our planet has provided us with an abundance of natural resources. But we have not utilized them responsibly and currently consume far beyond what our planet can provide. We must learn how to use and produce in sustainable ways that will reverse the harm that we have inflicted on the planet.
of food is lost from post-harvest up to the retail level
food loss and waste accounts for 8% greenhouse gas emission
more than 820 people globally are hungry or malnourished
Food loss
Food is lost for various reasons and at different levels, including production, processing, storage and distribution. One of the reasons is a lack of data on production, prices and market requirements; logistics issues that arise owing to freight costs, local transportation, storage at departure or destination; last minute order cancellation; improper planning production and distribution without knowing the market demands or quality requirements; stringent buyers’ requirements; production without knowing the actual demand or pricing; rate fluctuations that impact the produced goods supply or simply a “natural overproduction” due to favourable growing and climatic conditions. Much of the food lost or wasted is of perishable nature, particularly, fruit and vegetables, meat, dairy and eggs.
Food waste
Any food that is fit for human consumption, but is not consumed because it is left to spoil or is discarded by retailers or consumers is considered food waste. Food waste is a behavioral problem. It comes from our habits, customs and traditions, and behavior. Significant amounts of waste take place during religious holidays, wedding ceremonies and family gatherings, and in restaurants and hotels.
Zero hunger
Perfectly edible food is lost and wasted at all stages of the food supply chains and this has a price. In recent year, attention has been given mostly to the end of the supply chain – the retailers and the consumers where the value lost is the highest, particularly in developed economies. In 2019, FAO classified this as food waste. The value lost at the beginning of the supply chain may be less, but the economic impact is immense for those at this end of the food supply chains: the producers, packers or traders, the large female workforce, the small-scale farmers who are often the most vulnerable. This seriously affects food security in rural and urban areas where markets are impacted undesirably owing to unmet demands for produce. Food lost at these stages, are classified by FAO as food loss (FAO, 2019). Matching food supply with demand and getting it to where it is needed most is a growing challenge everywhere and creates disruptions along the entire supply chain.
Consumption reset
A centralized online marketplace to enable trade at a faster pace to reduce food loss and food waste. A fully traceable system that brings in trust and confidence to the buyers. Additional income possibilities and employment for women and youth. Increased possibilities to improve food security. Address UN Sustainable Development Goals (SDG) 2, 8, 11 and 12. Collaboration of governments, private sector, NGO’s, certification bodies, logistics and distribution players in a single platform.