Showing results for: Post-harvest losses
UK supermarket Iceland has reduced its food waste by 23% over two years, according to this report. In 2019/2020, Iceland wasted food equivalent to 0.57% of sales. None of this waste went to landfill. The majority of food waste went to anaerobic digestion, with some surplus bread being converted to animal feed. Small amounts of surplus food were redistributed to people in need or used to brew beer.
FCRN member Margareta Lelea of the German Institute for Tropical and Subtropical Agriculture (DITSL) has co-authored this paper, which uses the example of the pineapple supply chain in Uganda to argue that efforts to reduce post-harvest losses often neglect the uses of waste streams by local people.
This book addresses food loss and waste from a range of perspectives, looking at key stages in the supply chain, different types of commodity and different regions in the world.
This report from the World Resources Institute outlines ten “scaling interventions” that could increase both the rate and geographic spread of initiatives to cut food loss and food waste, to support a target of halving worldwide food loss and waste by 2030.
This report from the UK charity Waste and Resources Action Programme (WRAP) provides the latest estimates for food losses and food waste in primary production (i.e. on farms) in the UK. It finds that 3% of food harvested is wasted at the farm stage (sent to waste treatment such as composting without first being used for another purpose, or left in the field) and 4% is surplus (material intended for food uses that ends up being redistributed to people, fed to animals or used for other purposes), making a total of 7%.
This report from the Ellen MacArthur Foundation outlines three ways in which cities can promote a circular food economy: source food grown regeneratively and (when appropriate) locally; reduce waste and use by-products; and design and market healthier food.
The UK government has set out a waste and resources strategy for England, aiming to eliminate all avoidable waste by 2050 and promote a circular economy. Proposed measures include taxing plastic that contains less than 30% recycled material and providing food waste collection to all householders and relevant businesses.
This piece in the New Food Economy explores why the US cranberry industry has collectively agreed to destroy one quarter of its harvest, but will not ask any farmers to scale back production. A surplus of cranberries on the market means that prices are being driven below the cost of production. The agreement to destroy a portion of the harvest means that prices will rise again. Unlike other industries, which are regulated by antitrust laws, farmers are allowed to make collective agreements such as this under the Capper–Volstead Act.
The World Wildlife Fund has released a report measuring on-farm crop waste at various locations in the United States. During the 2017-18 growing season, 40% of tomatoes, 39% of peaches, 2% of potatoes and 56% of romaine lettuce were left in the field. Causes of waste at the farm stage include strict quality standards, damage due to weather, variable consumption patterns and unpredictable labour supply. Some growers pointed out, however, that the nutrients in on-farm waste food are almost always recycled, e.g. as animal feed or by ploughing the waste back into the field.
A new edible and almost invisible coating could extend the shelf life of fruit and vegetables and help farmers sell more of their crops, reports Civil Eats. The maker of the coating, Apeel Sciences, says that the coating is made from fats that can be derived from the peel, seeds and pulp of “any kind of fruit or vegetable”. Apeel Sciences claims that the coating can double the lifespan of produce, even without refrigeration.
A report by Friends of the Earth Europe finds that plastic food packaging is not a solution to growing levels of food waste in Europe, contrary to some claims that packaging can reduce food waste by extending the shelf life of foods. For example, using packaging to group food together in larger packs could encourage customers to buy more food than necessary. Another example is that green beans are often cut to fit into the packaging, causing losses of 30 to 40%.
US grocers focus more on donating and recycling food waste than on preventing it, reports the Centre for Biological Diversity. The report scored 10 US grocery chains and the UK supermarket Tesco on food waste reduction commitments, policies and actions.
Where in the world is the most expensive plate of food? In this publication the World Food Programme calculates the relative price of a nutritious meal in countries around the globe when compared to the average daily income and finds that the world’s poorest would have to pay more than a day’s wages for a single plate of sufficient food.
This paper shows that a huge amount of nutrients is wasted each day in the US food supply, and that much of this waste includes important nutrients that are currently under-consumed in the US. It is one of the first studies to calculate the nutritional value of food wasted in the US at the retail and consumer levels, shining a light on just how much protein, fibre and other important nutrients end up in the landfill in a single year.
This paper looks at how we can achieve greater food and nutrition security in a sustainable manner by reducing waste and it also analyses how losses impact overall food system efficiency. It quantifies the food wasted throughout the food chain (10 stages) from primary production to human food consumption and also looks at the impact of livestock production on both food system biomass efficiency and feed crop losses. The paper defines wasted food energy of livestock production in terms of its poor efficiency in feed conversion ratios (ie. only some of the feed livestock consume end up as meat and dairy, with the rest loss via respiration, dung and urine).