There are more than 8 billion people on the planet and we all have to eat. Feeding a growing global population has created significant problems for the environment – according to the World Economic Forum, global food production accounts for between one-quarter and one-third of total global emissions.
When we talk about food waste, it’s easy for us to think about it in terms of what’s in our own fridge. The shriveling half of a red pepper, or leftovers from two days ago. But food waste is a much bigger topic. It’s not just about what we throw out at the end of the process – it’s about the waste that’s created from the very start. Felling a forest to grow crops creates waste. Chemical runoff from poultry farms creates waste. Unused crops because of weather conditions creates waste. And that’s before you get to the way supermarkets choose the food they want – or the various processes, production lines and transportation that go into non-fresh food production.
What can food producers do?
The ways to tackle food waste fall broadly into two categories: Food production and consumer behaviour.
Of course, there are many different elements within each of these. For the purposes of this article, food producers include crop and animal farmers as well as the wider food production industry.
Farming
Farming and agriculture is where the majority of our food comes from. Whether it’s meat farming or crop, vegetable or fruit production, the production of raw food materials creates a lot of waste. The charity WWF estimates that in the UK alone, 3.3 million tonnes of food is wasted before it even leaves the farm.
This includes surplus stock, damaged stock and stock that isn’t wanted by the end customer. Understanding how to manage this issue will have a significant impact on the amount of food waste we produce.
Many UK farmers are very aware of this issue – after all, wasted food eats into profits – and are working with government and other agencies to tackle food waste at source. We need this to be a common approach for farmers around the world, helping them to farm sustainably and with less waste.
Farmers and global-scale food producers also need to be aware of the impact of climate change on the way they farm – considering how to manage periods of severe drought, or heavy rains – so that they can maximise the use of their crops and livestock.
Food production
Distinct from farming, this is about the production of non-raw foodstuffs. All the packaged, frozen, ready meals and other food you see in the supermarket also creates waste. In this case, the waste comes from food production processes and from the by-products of packaged food, such as plastic waste.
In many cases, it’s the production processes that create issues. Waste going into the water supply or to landfill, the energy used to produce, transport and refrigerate foods all have an impact. And many processed foods use ingredients like palm oil – which has resulted in the deforestation and devastation of huge biodiverse forests.
Food producers are subject to increasing regulation and legislation around their processes and outcomes – and consumer power is also influencing producers to look at more sustainable ways of working.
What can consumers do?
A government report suggested that in 2018, 70% of the UK’s food waste came from domestic households. We are still buying too much and throwing too much away. There are actions that we can all take – both to buy better where we can, and to waste less wherever possible.
These actions are easy to take – you don’t have to do them all at once. They don’t have to cost you more money. In fact, you may be able to save money with some better advance planning, and thinking about how to use the food you buy.
Eat less meat and fish – this is one of the biggest climate commitments you can make. You don’t have to become vegetarian or vegan if you don’t want to. Just reduce your intake a bit, and look for more sustainable options when you do buy these foods.
Opt for frozen veg – this might seem counterproductive, but fresh frozen vegetables and fruits are minimally processed, and you usually only cook what you need. This can save you throwing away unused fresh food, making your food use much more sustainable.
The same goes for tinned food – tinned goods are great, and you can recycle the tins, so you shouldn’t be creating any waste at all.
Plan ahead – thinking about what you’re going to eat will help you shop better, and lead to less waste. It might take a bit of time, and you might have to be more disciplined in the supermarket, but it will help both with food waste and your shopping bills.
Use more – much of what we throw away can actually be used. Blitz leftover veg with some stock to make a soup. Don’t peel potatoes and carrots unless you really need to. Small things that create less waste.
Get a compost bin – if you have a garden, a compost bin is a great way to turn your food waste into useful material. Check what you can and can’t put in, but this is a great, climate-friendly way to use leftover veg, peelings, coffee grounds and more.
You’ll find it’s pretty easy to get into better habits, and you’ll be able to measure your food waste impact almost straight away. At the same time, think about using local producers to reduce your food miles, and look at ways you might be able to influence larger food production groups.
