A 2011 study by the Swedish Institute for Food and Biotechnology (SIK) on behalf of Food and Agriculture Organization of the United Nations (FAO), reveals staggering numbers -

1.Roughly one third of the food produced in the world for human consumption every year - approximately 1.3 billion tonnes - gets lost or wasted;

2.Industrialized and developing countries dissipate roughly the same quantities of food — respectively 670 and 630 million tones (MilT).

3.Every year, consumers in rich countries waste almost as much food (222 MilT) as the entire net food production of sub-Saharan Africa (230 MilT).

4.Fruits and vegetables, plus roots and tubers have the highest wastage rates of any food.

5.The amount of food lost or wasted every year is equivalent to more than half of the world's annual cereals crop (2.3 billion tonnes in 2009/2010).

The U.N. World Food Programme says the total wasted food from U.S. alone could satisfy "every empty stomach" in Africa.

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How to Reduce Food Waste

a. Waste reduction at source

Pre Consumer Food Waste can be reduced by:

Conducting a Waste Audit and modifying purchasing quantities, timing, production and handling practices, reviewing menus, secondary uses like converting excess rice to fried rice.

Post-consumer food waste can be reduced by:

Reducing excessive portion sizes and additional serving, if required especially in institutions like colleges and industrial canteens.

Identifying menu items causing more left over on the diner's plate.

Most of the major supermarket retailers in the west work with NGOs to reduce the food thrown away like providing recipes, how to store food better, types and sizes of products sold, the way food is sold (eg."half price" rather than "two for one").

Selling farm produce direct to consumers through farmers' markets and farm shops will also help.

Changing consumer attitudes

The best way to eliminate food waste is to not create it in the first place.

Consumers in rich countries buy more food than they need – Like "Buy three, pay two" promotions, oversized ready-to-eat meals, fixed-price buffets that spur customers to heap their plates.

Consumer level Reduction Actions:

Plan your menu and shop for just those things on your menu.

Buy in quantities that you realistically need and will use. If you buy in bulk, make sure to store them properly and use them in time.

Think "what do we have to eat" instead of "what do I want to eat?" Use up the food you already bought and have in the house instead of buying more.

Re-Use Actions:

Use up your leftovers - Internet has many websites giving recipes for using leftover foods such as www.lovefoodhatewaste.com/recipes.

Consider preserving or canning surplus fruits and vegetables.

b. Feed Hungry People:

Even in rich countries, there are always poor people who are not sure where they will find their next meal. Non-perishable and unspoiled perishable food are donated to local food banks by restaurants, caterers, corporate dining rooms, hotels, and other food establishments for prompt distribution to hungry people in their communities.

c. Feed Animals

Farmers often use food discards to feed their livestock. Excess food may also be provided to zoos for feeding animals in consultation with animal feeding experts. Some companies also convert food discards into commercial animal and pet food.

d. Industrial Uses

Rendering Fats, Oils, and Grease

Liquid fats and solid meat products can be converted into animal food, cosmetics, soap, and other products. Fats, oils, and grease (FOGS) are also converted into biodiesel fuel, which is biodegradable and nontoxic. This process recovers energy and recycles waste oils that are either dumped in landfills or flushed down drains, clogging pipes.

Anaerobic digestion

Anaerobic digestion breaks down organic matter to generate biogas, which can be burned for energy. The material that remains after digestion, when composted  produces a valuable soil amendment and zero landfill waste.

e. Composting

Composting creates an incredibly beneficial product from organic waste that would otherwise have been land filled.

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So it is a responsibility on each one of us to reduce the food waste and raise our heads in pride as we march towards the Third Millennium

Thank you