Are you aware that 1.3 billion metric tonnes of food was lost or wasted annually? Perhaps this is not such a surprise to those of us who are unfamiliar with the world’s rates of food production, but let’s put it another way. This food, which ends up being thrown away as garbage, is enough to feed about two billion people, more than twice the number of people worldwide suffering from malnutrition.
According to the Food and Agriculture Organization (FAO), one third of food production is discarded worldwide each year, although the proportion is significantly higher in developed countries than in developing countries: between 95 and 115 kilos of food per person are lost and wasted every year in Europe and North America, while in Sub-Saharan Africa and South and South-East Asia the amount of food is lost and wasted.
How is food lost and wasted?
Not only is food lost when we don’t eat it, but we think it’s in a poor state or we just miscalculate the amount we’re going to eat. Judy, senior manager at TrumpLearning which provides the best devops certification says, There are many other explanations why food is thrown away without use, such as when it is lost in transportation or not purchased before expiry date. It is estimated that 40 percent of food loss occurs during harvesting and processing processes in developing countries. While, 40 per cent is lost to manufacturers or end consumers in industrialised countries.
Economic and environmental cost
Nick, who offers to economics homework help with TAE says, The losses incurred by food waste are increasing worldwide every year and have exceeded a trillion dollars annually: the production, produce, processing, packaging, transportation and distribution of food that would eventually not be eaten represents an economic cost to the planet that would save $100 billion if decreased by just 20 percent.
The FAO estimates that food waste is responsible for 8% of global greenhouse gas emissions, while 30% of agricultural land is devoted to food that will never be eaten and 21% of fresh water is wasted on its production.
How to avoid food loss and waste
MAKE A PLAN
Reducing food waste starts before you enter the grocery store. Before you go shopping, look in your refrigerator to see what perishables you have to use. For the week, schedule your meals and snacks for what you already have and what will soon go bad. Then make a list and hold on to it. To avoid buying too much food that could not be consumed until it spoils, buy just what you need before your next shopping trip.
FREEZE IT
Lucky, an expert from whom students approach to pay for research paper says, Freezing foods can help protect it for later use and avoid spoilage. Being frozen, many fresh fruits and vegetables hold well, increasing their shelf life and reducing waste.
Certain foods can also be well stored in the freezer, such as bread, meats and even some dishes made. This is especially helpful to freeze foods which people use less frequently, such as herbs. Freezing extra fresh fruits and vegetables while they are locally in season will minimise the need to buy them when they’re out of season and come from far away for those trying to eat more sustainably.
SHOP MORE FREQUENTLY
Instead of making a major shopping trip, make a few smaller trips during the week. Given our best intentions, plans can change, and instead of cooking you may end up dining out or consuming the leftovers one night. If you only shop at once for the next few days, you are more likely to buy only what you need, knowing that you will go back to the store in a couple of days.
EAT YOUR LEFTOVERS
Leftovers do no good at sitting in your fridge until you eat them. For lunches we normally place our leftovers in individual portions. Kelly who works with TFTH and provides services like to do my assignment says, If you’re not a big fan of heated leftovers, consider repurposing your remaining food into fresh meals. Roasted vegetables can be made into a delicious grain bowl or breakfast scramble, while the remaining chicken can be made into anything from chicken salad to enchiladas. Gain imagination!
Organizing the kitchen with FIFO
Organizing the fridge and canteen will help people keep track of what they have at home and help them recognise ready-to-eat foods.
“FIFO” stands for “first in, first out” and is a convenient way for home food organisation. This system is also used by many restaurants, and grocers to minimise waste.
Placing freshly purchased items in the back of the cupboard or refrigerator would enable people to use the food first in the front row, which will ensure freshness and minimise waste. For example, if a person has loads of tins at home, make sure they are at the front of the cupboard and use those first.
STORE YOUR FOOD STRATEGICALLY
Try putting items that spoil faster where you can see them so you don’t forget they’re there. Nick, working with PaperDoers says, Try putting fruit or cut-up vegetables at eye level in see-through containers. Also, make sure you keep your refrigerator clean and unwrapped, so that food is not pushed back to spoil. Less efficiently run over-stuffed fridges and freezers, costing you money, and poorly circulating cool air.
Make a weekly menu
Creating a weekly meal menu can help some people organise their use of food and cut back on waste. An individual may compile an exact shopping list using online resources or cookbooks to help prepare meals for the week. It may take a couple of weeks to get the menu correct for each household, but getting a fixed weekly menu can help some people minimise the guesswork around meals and avoid wasting food.
A NOTE ON FOOD SAFETY:
While you don’t want to throw out food, that’s still healthy for you and your family to consume, don’t risk it when it comes to food and health. If something smells bad or gross mould or slime on it, throw it in. Prepared dishes, proteins and dairy foods which have been left out for over 2-4 hours, especially in hot weather, should not be eaten as pointed out by one user on his TFTH Review. Do not use rusted or dented cans, either.
Leave a Reply