Approximately 1.3 billion tonnes of edible food are wasted each year worldwide, and experts say this number will grow to 2.1 billion tonnes each year by 2030. These numbers are known in the food industry, but until recently they were made to curb the problem of hitting every touchpoint in the food supply chain.
Today, governments, grocery retailers, industries such as agriculture and groceries, technology companies, and many others are working to combat food waste at both local and international levels. In developed countries, home kitchens, which are the largest source of food waste in these areas, have been the focus of attention for at least the last 12 months.
In this report, to change why so much food is wasted in consumers’ kitchens, the new technologies and processes available to combat that waste, and the consumer’s relationship to both food and waste. Find out which companies are working on it.
The highlights of the report are:
One-third of the world’s food is discarded every year. In the United States and Europe, most of that waste is downstream, generated in consumer-facing businesses and homes. Food waste at home is a three-part problem due to a lack of awareness of waste, inadequate information and skills on home cooking, and a convenience economy that facilitates consumer behavior. Shopping at grocery stores, current recipe formats, inconsistent date labels, lack of smart storage solutions for grocery purchases and restaurant leftovers are the main causes of food waste at home. The refrigerator itself may be one of the biggest sources of food waste. In the future, consumer electronics manufacturers will need to consider overhauling the design of the entire appliance to help consumers fight food waste. Solutions for combating food waste come from a variety of players. Focus areas for tech companies include smarter appliances and more tech-enabled storage systems, as well as meal planning and meal sharing apps.
Companies featured in this report include LG, Samsung, Vitamix, Smarter, Ovie, Bluapple, Mimica, Blakbear, Silo, Mealhero, MealBoard, Kitchen, No Waste, Ends & Stems and Olio.
INTRODUCTION: The scale of the global food waste problem
In 2012, the Natural Resources Defense Council (NRDC) went to landfill, now the first edition of the well-known report, Wasted, How America is Losing the Up of 40% of the Food from Farm to Fork to. The report turned out to be a groundbreaking look at the inefficiencies of the US food system, leading to large amounts of food waste from farms to the average person’s kitchen.
The report also turned out to be one of the largest catalysts of change in recent years. Since its announcement, the US Department of Agriculture and the US Environmental Protection Agency have announced a federal goal of reducing food waste by 50% by 2030. Similarly, the United Nations Sustainable Development Goals (SDG) Target 12.3 halves global food waste at the retail and consumer levels, reducing food loss during production and supply. As NRDC pointed out in the second edition of Wasted, published in 2017, the food business is committed to reducing waste, and 74% of consumers surveyed say they are fighting food waste. It states that it is important for. Most recently, the Consumer Goods Forum has launched the Food Waste Coalition, which aims to support the SDG 12.3 by focusing on consumer areas of food waste such as homes and retail stores. These are just some of the countless efforts being made at both the international and regional levels in the war on food waste.
Still, the quoted figure that one-third of the world’s food supply is wasted is as relevant as it was nearly a decade before NRDC first published its report.
In 2020, food waste will be a multi-billion dollar problem, and as the world moves towards a population of 10 billion, environmental, economic and labor costs will skyrocket. The Food and Agriculture Organization of the United Nations (FAO) estimates that global carbon dioxide emissions of food waste are greenhouse gases equivalent to 3.3 billion tons of CO2, and the total economic loss of this food waste is annual. That’s $ 750 billion. The UK Food Waste Recycling Action Plan (WRAP) states that keeping food waste away from landfills is equivalent to removing 20% of UK cars from the road. In the United States, on the other hand, rescuing only 15% of waste food can feed more than half of the 25 million Americans or 40 million Americans facing food insecurity each year.
Globally, different regions have different ways of disposing of food. The United Nations estimates that the total per capita waste of consumers in Europe and North America is 95-115 kg per year. The numbers have dropped significantly to 6-11 kg / year in sub-Saharan Africa and South and Southeast Asia. Overall, 40% of losses occur at post-harvest and processing levels in developing countries. This is not the case in developed countries, where more than 40% of food waste is generated at the retail and consumer levels.
Given the sheer volume of waste generated at the consumer level in Europe and North America, recent efforts to combat food waste are grocery stores, restaurants and, most importantly, food downstream. It makes sense that it is aimed at understanding how and why is wasted. In the consumer’s own home.
The full report is available to Spoon Plus subscribers. Click here for more information on Spoon Plus. Use the discount code NEWMEMBER to get 15% off your annual or monthly subscription.
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