- About 931 million tons of food — or 17 per cent of all food available to consumers in 2019 and roughly equal to 23 million fully loaded 40-ton trucks bumper-to-bumper, enough to circle the Earth seven times — were trashed by households, retailers, restaurants and other food services, a Food Waste Index Report 2021 says.
- An extra 593 million hectares of agricultural land, an area nearly twice the size of India, will be required by 2050 over 2010 levels. Over the same period, the world will need to produce an extra 74,000 trillion calories, equivalent to an increase in crop calories of 56%.
- One-third of all food produced each year is lost or wasted, while 821 million people are undernourished. This is equivalent to 1.3 billion tonnes of food with a footprint of 1.4 billion hectares, close to 30% of the world¡¯s agricultural land area. This represents a surface larger than Canada and India together.
- It has been estimated that, to end hunger by 2030, additional investments in agriculture amounting to US$265 billion a year between 2016 and 2030 will be required at the global level, US$41 billion of which should be committed to social protection to reach the poorest in rural areas; and US$198 billion for pro-poor investment in productive and inclusive livelihood schemes, including regarding water.
- Smallholder farming is the most prevalent form of agriculture in the world, supports many of the planet's most vulnerable populations, and coexists with some of its most diverse and threatened landscapes. Did you know that 918 sub-national units in 83 countries in Latin America, sub-Saharan Africa, and South and East Asia average less than five hectares of agricultural land per farming household. These smallholder-dominated systems are home to more than 380 million farming households, make up roughly 30% of the agricultural land and produce more than 70% of the food calories produced in these regions, and are responsible for more than half of the food calories produced globally, as well as more than half of global production of several major food crops.
- The demand for water in food production could reach 10-13 trillion cubic metres annually by mid-century – up to 3.5 times greater than the total human use of fresh water today.
- Around 36% of the world¡¯s population is currently living in water-scarce regions.
- It can take up to 200 tons of fresh water to dye and finish just one ton of fabric.
- Over 2 billion people live in countries experiencing high water stress. Recent estimates show that 31 countries experience water stress between 25% (which is defined as the minimum threshold of water stress) and 70%. Another 22 countries are above 70% and are therefore under serious water stress.
- Agriculture (including irrigation, livestock and aquaculture) is by far the largest water consumer, accounting for 69% of annual water withdrawals globally. Industry (including power generation) accounts for 19% and households for 12%.
- Approximately 80% of the global cropland is rainfed, and 60% of the world¡¯s food is produced on rainfed land. Research from different parts of the world shows that supplemental irrigation in rainfed agricultural systems double or even triple rainfed yields per hectare for crops such as wheat, sorghum and maize.
- Droughts accounted for 5% of natural disasters, affecting 1.1 billion people, killing 22,000 more, and causing US$100 billion in damage over the same 20-year period.
- Worldwide, only 2.9 billion people (or 39% of the global population) used safely managed sanitation services in 2015.Two out of five of these people (1.2 billion) lived in rural areas.
- According to the World Health Organization, approximately 50 litres of water per person per day are needed to ensure that most basic needs are met while keeping public health risks at a low level. Almost half of people drinking water from unprotected sources live in Sub-Saharan Africa .
- In the entirety of the Arab region, some 51 million people (or 9% of the total population) lacked a basic drinking water service in 2015, 73% of whom lived in rural areas The production of one kilogram of beef requires 15,414 litres of water on average.
- The water footprint of meat from sheep and goat (8,763 litres) is larger than that of pork (5,988 litres) or chicken (4,325 litres) The production of one kilogram of vegetables, on the contrary, requires 322 litres of wateR.
- Agriculture contributes 65 per cent of Africa¡¯s employment and 75 per cent of its domestic trade. However, the rich potential of agriculture as a tool to promote food security and fight poverty is at risk from the effects of COVID-19.
- We are facing a time of immense challenges: one in eight people in the world live in extreme poverty; 815 million people are undernourished; 1.3 billion tonnes of food is wasted every year; six million children die before their fifth birthday each year; 202 million people are unemployed; three billion people rely on wood, coal, charcoal or animal waste for cooking and heating; our soils, freshwater, oceans, forests are being rapidly degraded, biodiversity eroded; and climate change is putting even more pressure on resources we depend on, disrupting national economies and blighting many people¡¯s lives SOFI
- Did you know 1km2 of desert locusts can eat the same food as 35,000 people?
- Stop the waste of food. On 29 September 2020, we celebrate the first observance of the International Day of Awareness of Food Loss and Waste. It also comes during the global COVID-19 pandemic, that has brought about a wake-up call on the need to transform and rebalance the way our food is produced and consumed. Wasting less, eating better and adopting a sustainable lifestyle are key to building a world free of hunger. Little changes to our daily habits can make a huge global impact. Take action. Stop food loss and waste. For the people and for the planet.
- Globally, around 14 percent of food produced is lost between harvest and retail. Significant quantities are also wasted in retail and at the consumption level. When food is loss or wasted, all the resources that were used to produce this food including water, land, energy, labour and capital – go to waste. In addition, the disposal of food loss and waste in landfills, leads to greenhouse gas emissions, contributing to climate change. 15 quick tips for reducing food waste and becoming a Food hero
- Three smart ways innovation is helping reduce food loss and waste. One thing is clear: in this time of crisis, there is no room for food loss and waste!
- Food loss is the decrease in the quantity or quality of food resulting from decisions and actions by food suppliers in the chain, excluding retailers, food service providers and consumers (SOFA, 2019)
- Food waste refers to the decrease in the quantity or quality of food resulting from decisions and actions by retailers, food service providers and consumers (SOFA, 2019).
- REFERENCE:UNITED NATIONS CONVENTION TO COMBAT DESERTIFICATION
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