Food Wastage

Topics: Waste, Food, Biodegradable waste Pages: 13 (4446 words) Published: September 4, 2013
Food waste or food loss is food material that is discarded or unable to be used. Various political organisations and entities have their own definition of what constitutes food waste. The causes of wasted food are numerous, and occur at the stages of production, processing, and retailing. As of 2011, 1.3 billion tons of food, about one third of the global food production, are lost or wasted annually.[1] Loss and wastage occurs on all steps in the food . In low-income countries, most loss occurs during production, while in developed countries much food – about 100 kilograms (220 lb) per person and year – is wasted at the consumption stage.[1] Contents

* 1 Definition
* 1.1 United Nations
* 1.2 European Union
* 1.3 United States
* 2 Causes
* 2.1 Production
* 2.2 Food processing
* 2.3 Retail
* 3 Extent
* 3.1 Global extent
* 3.2 Individual countries
* 3.2.1 New Zealand
* 3.2.2 United Kingdom
* 3.2.3 United States
* 4 Response
* 4.1 Prevention
* 4.2 Collection
* 4.3 Dumpster diving
* 4.4 Animal feed
* 4.5 Disposal
* 5 See also
* 6 References
* 7 Further reading
* 8 External links
Definition[edit source | editbeta]
The definition of waste is a contended subject, often defined on a situational basis; this also applies to food waste.[2] Professional bodies, including international organizations, state governments and secretariats may use their own definitions.[3] Definitions of food waste vary, among other things, in what food waste consists of,[4] how it is produced,[5] and where or what it is discarded from or generated by.[4] Definitions also vary because certain groups do not consider (or have traditionally not considered) food waste to be a waste material, due to its applications.[6][7] Some definitions of what food waste consists of are based on other waste definitions (e.g. agricultural waste) and which materials do not meet their definitions.[8] United Nations[edit source | editbeta]

A 2011 study by the Swedish Institute for Food and Biotechnology (SIK) on behalf of Food and Agriculture Organization of the United Nations (FAO), Global Food Losses and Food Waste, distinguishes between "food loss" and "food waste", and provides figures for both: * Food loss measures the decrease in edible food mass (excluding inedible parts and seed) "throughout the part of the supply chain that specifically leads to edible food for human consumption", that is, loss at the production, postharvest and processing stages. This definition of loss includes biomass originally meant for human consumption but eventually used for some other purpose, such as fuel or animal feed. * Food waste is food loss occurring during the retail and final consumption stages due to the behavior of retailers and consumers[9] – that is, the throwing away of food. European Union[edit source | ]

In the European Union, food waste was defined as "any food substance, raw or cooked, which is discarded, or intended or required to be discarded" since 1975 until 2000 when the old Directive was repealed by the Directive 2008/98/EC where is no specific definition on the food waste.[10][11][11] The directive, 75/442/EEC, containing this definition was amended in 1991 (91/156) with the addition of "categories of waste" (Annex I) and the omission of any reference to national law.[12] United States[edit source | editbeta]

The United States Environmental Protection Agency defines food waste for the United States as "uneaten food and food preparation wastes from residences and commercial establishments such as grocery stores, restaurants, and produce stands, institutional cafeterias and kitchens, and industrial sources like employee lunchrooms".[5] The states remain free to define food waste differently for their purposes,[6][13]though many choose not to.[8]...
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