Food waste footprint: it’s time for action! – Media7
By Kawtar Chaat.
Casablanca – The negative footprint of food waste is more present than ever, on environmental, social and economic levels, sounding the alarm on the need to act through concrete measures capable of promoting sustainable food practices to stop the bleeding.
A scourge which will be at the heart of discussions during the celebration of the International Food Loss and Waste Awareness Day which takes place on September 29, in a context marked in particular by climate change.
Moreover, this day, according to the Food and Agriculture Organization of the United Nations (FAO – Food and Agriculture Organization), will be an opportunity to send a strong call for action to public and private sector to take measures to reduce food loss and waste, with a view to transforming agri-food systems that will contribute to the realization of the 2030 Agenda.
Indeed, wasted food is wasted money, and not just that of consumers’ own pockets. A significant part of the financial resources of economies is dedicated to the production, processing and distribution of food products, as well as to the subsidizing of agricultural and manufacturing operations.
Food waste is now a global economic problem with enormous repercussions that go beyond the ethical aspect, since natural resources are also at stake.
On the environmental side, this waste is manifested in particular by the fact that millions of tonnes of CO2 are generated around the world. Producing food that will not be consumed results in unnecessary carbon emissions contributing to global warming and climate change.
Waste generated from food ends up in landfills or incineration facilities, causing air and soil pollution, in addition to the water footprint. Furthermore, waste disposal is highly costly in terms of consumption of natural resources.
Waste occurs when food suitable for consumption is thrown away at one stage of the food chain, but this disposal of food can occur at different stages of the supply chain (agricultural production, storage, food processing, etc.) .
Food losses can thus occur for various reasons such as lack of adequate infrastructure for the storage and transportation of food and commodities, use of inadequate methods during harvesting or processing, poor evaluation of the supply equation /demand or the lack of buyers for the products.
Therefore, preventing waste reveals itself as an ethical responsibility, but also a sustainable objective. Responsible production and consumption involves the promotion of sustainable diets in order to reduce the food deficit, strengthen food security and contribute to the fight against environmental hazards.
Waste begins at the start of the value chain, which calls, before consumer prevention, on players in the agri-food industry to improve infrastructure and align the food system with environmental and food safety standards.
The part of waste occurs, in turn, in supermarkets, hotels and homes, which points to the need to reduce this problem urgently, especially as the world strives to reach the zero waste level.
Beyond environmental public policies and eco-friendly industrial approaches, changes are necessary in the consumption practices of food products.
To this end, new technologies could help improve food consumption patterns and reduce waste in distribution areas, restaurants or in homes.
Mobile apps for efficient meal planning or selling excess food that hasn’t been sold at the end of the day are growing in number, offering quality food at a good price.
Companies, for their part, could opt for the circular economy or recycling systems to reduce landfills and incineration, which can generate harmful pollutants in the environment, and increase greenhouse gas emissions. Greenhouse.
