By Daniel Itai
Food plays a vital role in our lives, not only influencing our health but also our very existence. However, the alarming issue of food waste poses significant repercussions on a global scale.
According to the Boston Consulting Group, a prominent American global management
consulting firm, food waste is projected to increase by 60 percent to 2.1 billion tons by 2030, resulting in a staggering loss of over US$1.5 trillion.
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This surge in food waste can be attributed not only to the growing volume of discarded food but also to changing consumption patterns and habits. Tierranjani Africa, a Sustainable Tourism Development firm based in Kenya, emphasizes that food is lost at various stages along the journey from farm to table. It asserts that food business operators must comprehend the associated hazards and take necessary measures to ensure the safety and suitability of their products for consumers.
Notably, food loss and waste contribute to 8 to 10 percent of the world’s greenhouse gas emissions. These emissions aggravate climate instability, leading to severe environmental changes and extreme weather events that adversely impact crop yields. Tierranjani Africa further emphasizes that reducing food loss and waste is instrumental in transforming agrifood systems, enhancing productivity, and promoting efficient utilization of natural resources, ultimately fostering economic growth and benefiting society as a whole.
On the other hand, implementing recycling and composting programs presents viable alternatives that support the goal of zero food waste. Whenever possible, inevitable food waste should be recycled, segregating it from non-food waste such as usable utensils. Optimal food waste segregation occurs at the point of production, as separation becomes less efficient once combined with general waste.
