According to staggering new statistics from the United Nations Food and Agriculture Organization (FAO), roughly one-third of the food produced worldwide for human consumption is lost or wasted, amounting to some 1.3 billion tons per year. In the developing world, over 40 percent of food losses occur after harvest—while being stored or transported, and during processing and packing. In industrialized countries, more than 40 percent of losses occur as a result of retailers and consumers discarding unwanted but often perfectly edible food.
At a time when the land, water, and energy resources necessary to feed a global population of 6.9 billion are increasingly limited—and when at least 1 billion people remain chronically hungry—food losses mean a waste of those resources and a failure of our food system to meet the needs of the poor. The Worldwatch Institute’s Nourishing the Planet project is highlighting ways to make the most of the food that is produced and to make more food available to those who need it most.
According to Tristram Stuart, a contributing author of Worldwatch’s State of the World 2011: Innovations that Nourish the Planet report, some 150 million tons of grains are lost annually in low-income countries, six times the amount needed to meet the needs of all the hungry people in the developing world. Meanwhile, industrialized countries waste some 222 million tons of perfectly good food annually, a quantity nearly equivalent to the 230 million tons that sub-Saharan Africa produces in a year. Unlike farmers in many developing countries, however, agribusinesses in industrial countries have numerous tools at their disposal to prevent food from spoiling—including pasteurization and preservation facilities, drying equipment, climate-controlled storage units, transport infrastructure, and chemicals designed to expand shelf-life.