How the world manages to waste half its food
Between 30 and 50 percent of all the food that’s produced on the planet is lost and wasted without ever reaching human stomachs. That’s the stunning takeaway from a new report (pdf) from the Institution of Mechanical Engineers.
We’ve covered food waste before on this blog, but those figures seemed staggering to the point of absurdity. So I thought I’d comb through the report and pull out some of the concrete details that help illustrate just how the world can actually waste this much food. A sampling:
–”A [survey] in India showed that at least 40% of all its fruit and vegetables is lost between grower and consumer due to lack of refrigerated transport, poor roads, inclement weather and corruption.”
–”In mature, developed economies such as the UK and USA … entire crops, or portions of crops, can be rejected prior to harvest on the grounds of physical appearance. As a result of these factors, up to 30% of the UK vegetable crop is never harvested.”
–”Grain wastage in store varies widely with the type of crop and the region. In a developed country such as Australia, wastage of 0.75% in stored grain is at the upper end of acceptability … [In] Pakistan, losses amount to about 16% of production, or 3.2 million tonnes annually, where inadequate storage infrastructure leads to widespread rodent infestation problems.”
–”Many of the grain stores in the former Soviet Republics were engineered and constructed in the 1930s, and cold-storage warehouses and food processing facilities date back to the 1950s. As a result they are inefficient by modern engineering standards, and frequently both insanitary and unsafe.”