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Reducing Waste in the Global Food Chain

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Food in garbageSustainability and Food Waste: Challenges for the Food Industry
Session 038
Monday, July 18, 10:30 a.m.–12:00 p.m.
Room S504d

Food production exceeds environmental limits and is a significant influence, among others, on greenhouse gas emissions, the use of land and water resources, pollution, and losses in food production due to climate change. In addition, about one-third of food produced—1.3 billion tons/yr—ends up as loss or waste. In developing countries, the loss is due to bad storage and transportation and issues during harvesting. In developed countries, waste is mainly on the retail and consumer end.

The mass of food wasted each year correlates with the hunger problems in third-world countries. While food production worldwide theoretically produces enough food to feed the population, ensuring that food resources are consistently available to everyone who needs them while reducing the environmental footprint linked to its production and logistics remains a significant challenge. To ensure and achieve healthy nourishment and environmental sustainability in the long term, intensified effort is need on all levels: country-led transformation, global cooperation, and community action.

In this session, the presenters we will highlight the roots of waste along the value chain and introduce opportunities to reduce food waste on a global scale and improve the sustainability of food chains from farm to fork. The speakers will also share their experience and knowledge on what is currently being done both in industry side and in research to tackle the challenges of food waste.

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