In the realm of combating food waste, clarity is key. Yet, amidst the urgency to address this global issue, confusion often lurks within the terminology we employ. This confusion can make it hard for us to do a good job of stopping food waste. So, before we start, let's clear up what these words mean. This article will help you understand them better, so we can all work together to fight food waste effectively. Let's get started!
"Food Loss" and "Food Waste"
One of 17 United Nation Sustainable Development Goals (UN SDGs) urges “sustainable consumption and production patterns” (SDG 12). Within this goal, Indicator 12.3 focuses on global food loss and waste. It's crucial to understand that food loss and food waste are different. The key difference between what is considered food loss and food waste is based on when the problem occurs along the food’s journey from farm to consumer.
What is Food Loss?
Food loss occurs earlier in the supply chain, before the food reaches consumers. This can happen during stages such as growing, post-harvest, processing, or transportation. Globally, 14% of food loss and waste happens post-harvest, before it reaches retail shelves. This means, before food even reaches store shelves, restaurant kitchens, or people's homes, it becomes unfit for human consumption or is discarded during its journey.
This occurs due to various factors:
Food loss can occur directly on farms due to various factors such as poor crop planning, adverse weather conditions, inefficient farming technology, market price fluctuations, and labor shortages.
Estimates suggest that around 30% of the world's food is lost at the farm level, with similar figures observed in the U.S.
During the COVID-19 pandemic, restaurant closures led to surplus food on farms, resulting in some farms destroying excess produce while others diverted it to food banks and pantries.
After harvest, inadequate storage and transportation can contribute to food loss. Issues include improper chilling, pest infestation, and prolonged storage due to limited transportation availability.
Photo credit: Kostiantyn Li
What is Food Waste?
Food waste occurs at the final stage of the supply chain, when it is in the possession of consumers, including individuals, restaurants, grocery stores, markets, and cafeterias. The disposal of food, whether before or after it spoils, constitutes a significant aspect of food waste.
Here are some simplified examples of food waste that could occur at the retail level to help illustrate its meaning:
Buffet restaurants preparing excessive amounts of food to ensure a plentiful spread, only for much of it to be left uneaten and discarded at the end of service.
Fresh produce being left unsold at the end of the day due to aesthetic imperfections or nearing expiration dates, leading to disposal by grocery stores or markets.
Deli counters preparing sandwiches and salads in advance, resulting in unsold items being thrown away at the end of the day.
Bakeries baking surplus bread and pastries to meet customer demand, with unsold items being discarded once they become stale or unsellable.
Excessive ordering by retailers to take advantage of bulk discounts, leading to overstocking and eventual disposal of perishable goods before they can be sold.
Photo credit: Engin Akyurt
If food wastage were a country, it would be the 3rd largest greenhouse gas emitter, behind China and the United States. In Malaysia, a study conducted in 2021 revealed that the annual per capita food waste generation amounted to 91 kilograms, positioning Malaysia at the forefront among other Southeast Asian countries in terms of food waste production. Not only that, a recent study revealed that although Malaysians grasp the impact of food waste and possess knowledge of effective management methods, there is a notable gap between understanding and action in reducing food waste.
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