How and why should individuals reduce their food waste | Experts' Opinions

Next time you see someone throw their sandwich in the bin or leave some of their meal on a plate, remind them that this is among the 1 billion wasted meals a day that could have helped 783 million people who are affected by hunger. Hunger aside, food waste also negatively impacts the global economy and the climate, causing loss to nature and pollution. How can we all make a difference in this regard? Check some experts’ opinions below.

DevelopmentAid: How can individuals reduce food waste in their daily lives, and what are some practical tips you would recommend?

“In my opinion and observation, firstly, children, students, or even adults should be well aware of how food reaches their plate: the efforts of farmers in growing crops from seeds, the time it takes for a crop to grow, how it is harvested, stored, transported, and made available at wholesalers, retailers, and finally to customers. Secondly, in our Hindu culture, we consider food to be the embodiment of the goddess Annapurna. Therefore, parents teach from childhood to take only what can be consumed, with clear instructions not to leave anything on the plate to avoid waste, as this would displease the goddess. In our college canteen, we display posters with figures and pictures illustrating the number of people starving, compelling individuals to think twice before wasting food. Additionally, we have implemented penalties for students who leave food on their plates beyond a specified quantity. There should be personnel monitoring food bowls or serving portions to prevent people from taking more than they need. The bowl system in hotels and restaurants is also a contributor to food waste, as they often refuse requests for half portions, forcing customers to take a full bowl. Despite the small quantities of food wasted, efforts should be made to redirect it to initiatives such as Bread Banks, Roti Banks, or food banks for the needy and poor.”

“In the global fight against food waste, the battle begins at home. While large-scale solutions are crucial, individuals can make a significant impact by adopting mindful planning and consumption habits. The first step is to plan your meals for the week and create a shopping list accordingly. This proactive approach not only helps to avoid impulse buying but also ensures that you purchase only what you need, minimizing the risk of food spoilage and waste. Next, it’s essential to learn proper storage techniques for different types of food. From understanding optimal temperatures to utilizing airtight containers, these simple measures can significantly extend the shelf life of your groceries, reducing the likelihood of premature spoilage. Another key aspect is understanding expiry dates. Many consumers mistakenly discard perfectly edible items based on the “Best by” date, when these labels are merely guidelines. With a keen eye and a trusty nose, you can often safely consume many foods well beyond their printed expiry date. When it comes to leftovers, get creative! Incorporate them into new dishes or freeze them for later use. Not only does this practice reduce waste, it also adds variety and convenience to your culinary repertoire. For those with the means, composting food scraps is an excellent way to repurpose organic waste into nutrient-rich soil for gardening. And when it comes to perishables like fruits, vegetables, dairy, and bread, resist the temptation to buy in bulk – purchase only what you can realistically consume before it spoils. Finally, consider donating any excess non-perishable or unspoiled perishable food to local food banks or shelters, ensuring that edible resources don’t go to waste. By embracing these simple steps, we can all play a vital role in curbing the global food waste crisis, one mindful meal at a time.”

“Individuals can reduce food waste in their daily lives by:

• Purchasing food items as per their own needs, i.e., quantity of food items to be selected and purchased accordingly or reducing the number of items on a food list.
• Not serving food forcefully during meals, serving the family members, other invitees/guests.
• Prevent leaving food on the plate, by taking smaller amounts, to avoid wastage.
• Proper storage of foodgrains, fruits and vegetables at the household level.
• Regularly check the stored food to prevent waste.
• Prevent wastage of food in social and religious gatherings or functions.

Some practical tips:

• Organize awareness campaigns/workshops on reducing food wastage with businesses involved in the restaurant sector.
• Distribution of leaflets/stickers (awareness message on reducing food wastage) in restaurants, hotels, students’ hostels, at the household level, in streets/public places, in grocery stores.
• ‘Feed the Hungry’: leftover/excess food to be distributed by the restaurants/food shops after closure to those in need.
• Leftover food could be used traditionally for composting, landfilling and feeding to animals.”

“Losses of agricultural produce occur at all stages of the supply chain, from post-production storage to the final consumer’s plate. Producers, processors, and consumers/households/communities must be linked up and share information on when, how much and what quality to produce to meet consumers’ daily needs. The environmental, social, and economic dimensions of sustainability should therefore guide individuals and households to understand that every time you throw food in the bin, someone else is looking for leftovers to eat. Some communities also need a paradigm shift to overcome societal and cultural barriers that make people believe that wasted food can be eaten by dead people.”

DevelopmentAid: What are some common misconceptions about food waste, and how can we educate people about the issue?

“I have observed that many people hold the view that since they have paid for the food, it doesn’t matter if they waste it. Some believe that there is enough food available, and their individual wastage won’t make a difference. However, the collective impact of such attitudes leads to significant food wastage daily. It is essential to raise awareness among people that reducing food waste is a step towards food security. We have to make them aware that around 9 million people die every year of hunger and hunger-related diseases. This is more than AIDS, malaria and tuberculosis combined. With the unpredictability of climate change, it’s imperative to correct our behaviour and stop wasting food. Money alone cannot solve the problem; we cannot grow food with money. The COVID-19 pandemic has demonstrated this fact, as people with money were unable to access essential resources like oxygen cylinders and hospital beds. Therefore, everyone should respect food, correct their behaviour, and prevent food wastage.”

“In the battle against the global scourge of food waste, one of the greatest hurdles lies in the misconceptions that pervade our collective psyche. These insidious myths not only perpetuate our wasteful habits but also obscure the path towards a more sustainable future. One of the most pervasive fallacies revolves around expiry dates. Many still cling to the belief that food is unsafe to consume after the “Best by” date, leading to the needless disposal of perfectly edible items. The reality? These dates are merely guidelines, and with proper storage and handling, many foods can be enjoyed well beyond their printed expiry date. Another pernicious myth centers on appearance, with countless perfectly good fruits, vegetables, and other edibles discarded due to superficial blemishes or unconventional shapes. Equally damaging is the notion that leftovers are inherently unhealthy or less nutritious than freshly prepared meals. This misguided belief not only contributes to food waste but also deprives us of the convenience and culinary creativity that repurposed meals can offer. To counter these harmful myths, we must embrace a multi-faceted approach. Government agencies, non-profits, and media outlets must lead the charge, launching awareness campaigns that educate the public on the true nature of expiry dates, the irrelevance of cosmetic imperfections, and the nutritional value of properly stored leftovers. Schools and communities must also play a pivotal role, integrating food waste education into curricula and hosting events that provide practical guidance on meal planning, food storage, and creative ways to repurpose leftovers through workshops, social media, and cooking demonstrations. Only by confronting these deeply ingrained misconceptions head-on can we pave the way for a future where food is revered, not squandered – a future in which our planet’s precious resources are cherished, not carelessly discarded.”

“I have noticed several misconceptions about food waste:

• In rural areas in Asia, some people have a belief that the food waste should be thrown in the water, i.e., in canals, rivers and ponds. They feel this to be a sacred task. Some people say that by throwing waste food in the water, “We are feeding the fishes, and we are happy about that.”
• Some people think that food waste carries less nutritional value and is to be used to feed other people.
• Nevertheless, many people also feel that food waste is not a problem in landfills and they easily throw it away.

How can we educate people about the issue?

• Food waste would efficiently be reduced by changing our habits and lifestyle. It is easy to fix our mentality on how much food we throw away on a daily basis. This will help to meet the challenge and thus to reduce food waste.
• Organize education sessions for household members at the village level by arranging ‘courtyard meetings’.
• Organize awareness-building sessions with restaurant owners, farmers, food producers in the country.
• Massive publicity on reducing food waste through publicizing messages using loudspeakers in public places; the distribution of leaflets/stickers (awareness building messages on reducing food waste).
  Broadcasting the ‘food waste’ issues on radio, television, and other social media.”

“Some may believe that the wasted and rotting food can be turned into fertilizer and improve the quality of the soil, but in reality it produces methane, a greenhouse gas that is very dangerous for the environment when it ends up in the landfills. Wasting food can therefore have a negative impact on the three dimensions of sustainability:

• Producing what we will not eat is not economically sustainable because financial and human efforts are wasted.
• Natural resources that are harvested, processed into food, and not consumed, contribute to polluting the environment by rotting.
• Natural resources used and food not consumed could have benefited other millions of people to reduce hunger and poverty.”

DevelopmentAid: What are the biggest consequences of food waste and what should the international community do in this regard?

“The most significant consequence of food waste is that someone goes without food due to wastage. As food prices rise, it becomes unaffordable for poor countries and individuals. The international community can address this issue by forming a forum to discuss food waste policies. They can also highlight and regulate the policies of hotels and restaurants that serve only full portions, encouraging them to offer more flexible portion sizes to reduce waste.”

“It’s a paradox that defies comprehension – over a billion meals discarded daily while nearly 800 million people suffer from hunger worldwide. This staggering food waste is more than a statistic; it’s a moral failing with grave consequences. Our wasteful habits assault the planet, contributing to greenhouse gases, water pollution, and biodiversity loss. The economic toll is staggering, with billions of dollars hemorrhaged annually from the global food supply chain – resources that could uplift communities and fortify healthcare. This crisis demands global action. The international community must set ambitious waste reduction targets with rigorous monitoring. But efforts must go further – embracing sustainable agricultural practices, investing in storage and transportation to reduce spoilage, especially in developing nations where scarcity is highest. Policies must facilitate the donation and redistribution of edible surpluses – embodying our shared humanity and commitment to equity. Simultaneously, widespread awareness campaigns are crucial to transform public attitudes, empowering individuals to make sustainable choices. Addressing food waste requires harmonious collaboration across governments, businesses, nonprofits, and international organizations. Only our unified commitment can shape a future where abundance is cherished, hunger is eradicated, and our planet’s delicate balance is preserved.”

“The consequences of food waste are related to the economy, nutrition, food security and environment aspects. Food waste affects all three domains of sustainability: economic, environmental, and social. It is a societal issue that touches everyone around the globe, and it contributes to the larger issue of climate change. Economic loss: food waste in the supply chain and our role. Losses in the supply chain represent a substantial economic loss for farmers, producers, and retailers, affecting the entire food industry. Food waste in the supply chain is a problem that requires immediate and coordinated action. Together, we can make a difference and minimize food waste in the supply chain, protecting our environment and ensuring that food reaches those who need it most.”

“Food waste can lead to hunger, expose millions of people to food insecurity (moderate and severe), threaten renewable resources management and jeopardize future food supplies. Developing countries need sustainable technologies to preserve and recycle wasted food, and support from the international community to enable them to improve road infrastructures and accelerate the development and extension of projects such as the Green-Box management application that monitors products entering and leaving the system, as part of the App-Africa Challenge project 2024, to reduce the loss of post-harvest products of around 40% of agricultural products that cannot reach the market due to a lack of appropriate infrastructures.”

See also: What does the future of food systems look like? | Experts’ Opinions

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