Consider the following:
Over 9 million people die worldwide each year because of hunger and malnutrition. 5 million are children. Approximately 1.2 billion people suffer from hunger (deficiency of calories and protein); Some 2 to 3.5 billion people have micronutrient deficiency (deficiency of vitamins and minerals); Yet, some 1.2 billion suffer from obesity (excess of fats and salt, often accompanied by deficiency of vitamins and minerals); Food wastage is also high:
In the United Kingdom, “a shocking 30-40% of all food is never eaten;” In the last decade the amount of food British people threw into the bin went up by 15%; Overall, £20 billion (approximately $38 billion US dollars) worth of food is thrown away, every year. In the US 40-50% of all food ready for harvest never gets eaten Of the food that does eventually reach households, some 14% is wasted, resulting in something like $43 billion of wastage If food reaching supermarkets, restaurants and cafeterias is added to the household figure, that wastage goes up to 27%. In Sweden, families with small children throw out about a quarter of the food they buy In some parts of Africa a quarter or more of the crops go bad before they can be eaten. More generally, high losses in developing nations are mainly due to a lack of technology and infrastructure as well as insect infestations, microbial growth, damage and high temperatures and humidity. The impacts of this waste is not just financial. Environmentally this leads to: Wasteful use of chemicals such as fertilizers and pesticides; More fuel used for transportation;
More rotting food, creating more methane — one of the most harmful greenhouse gases that contributes to climate change. Reducing wastage in the US by half could reduce adverse environmental impacts by 25 percent through reduced landfill use,...
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