Food loss and waste is caused by many factors, including inefficient production and supply chains, inadequate infrastructure, and consumer behaviors. Together, these problems undermine global food and nutrition security, exacerbating hunger and malnutrition and placing additional strains on natural resources. To mark this year’s International Day of Awareness of Food Loss and Waste Reduction (September 29), we spoke with Rob Vos, Director of IFPRI’s Markets, Trade, and Institutions Unit, who delves deeper into the causes of this global challenge and their intricate connections to food security.
29 September 2023
International Day of Awareness of Food Loss and Waste Reduction
An Interview with Rob Vos
Director, Markets, Trade and Institutions, IFPRI
This year’s theme for the International Day of Awareness of Food Loss and Waste Reduction is “Reducing food loss and waste: Taking Action to Transform Food Systems.” What role does food loss and waste reduction play in food systems transformation?
It plays a critical role. About one third of all food produced around the globe is lost or wasted at some point in the food supply chain. Food loss and waste causes estimated economic losses of almost $1 trillion per year. It exacerbates food insecurity. Food that is ultimately lost or wasted consumes about a quarter of all water used by agriculture, requires land area the size of China, and is responsible for an estimated 8% of global greenhouse gas (GHG) emissions. Reducing food loss and waste thus can generate a “triple win.” Reduction will save money for farmers, businesses, and consumers. Wasting less means feeding more, while alleviating pressure on climate, water, and land resources.
Food loss and waste occur at various stages of the supply chain, from production to consumption. Could you share some key findings or insights from your research that highlight specific points in the supply chain where interventions have the most significant potential for reducing food loss and waste? How do the challenges differ in poorer vs. richer countries?
Starting with the last part of the question: Food losses that occur on the farm and stages before it reaches consumers are a main problem in developing countries. Food waste at the retail and consumer level is the main issue in high-income countries, but—unfortunately—it is also a rising problem in poorer countries. Our research has focused thus far mostly on reducing food losses in developing countries. A common finding is that addressing food losses requires first and foremost improvements in the functioning of food supply chains through better logistics, infrastructure, and incentives to preserve quality and proper handling of food in all stages. Our research at IFPRI has found, for instance, that quality-based contractual arrangements for bean production in Guatemala helped farmers comply with quality standards of modern markets, providing incentives to reduce food losses by 7% with this single intervention. In Ethiopia, we found that introducing use of hermetically sealed storage bags for maize producers and traders helped prevent losses in storage and transport by 9%. In Nigeria, the introduction of solar-powered cold storage and transportation units in fruits and vegetables supply chains helped bring down food losses to near zero at the farm level and in wholesale trade (down from 30-40% before). In Nigeria’s case, the economic rate of return on solar-powered storage is estimated at 33%, while creating new income and employment opportunities for women managing the storage units. The solutions are there, but it is important to stress that they need to target the key bottlenecks in each context and need to make sure the improvements work throughout the supply chain. In the case of Nigeria, for instance, while the solar-powered storage and transportation eliminated food losses up to the wholesale stage, the next challenge is to also improve packaging, handling and temperature-controlled conditions at fresh markets and retail stages where losses are still significant.
Food loss and waste has not only economic and nutritional but also environmental impacts. Climate change makes the issue even more acute. Are there any innovative strategies or technologies that you have explored to mitigate these impacts?
The case of solar-powered storage and transportation units in Nigeria is a relevant example here. While reducing food loss and waste itself will improve food system efficiency and thus contribute to reducing GHG emissions from agriculture, some of those gains could be offset if the solution requires, for instance, fossil fuel-based energy sources. By using solar-powered energy such offsets can be minimized.
Behavior change is often a crucial component in reducing food waste at the consumer level. What strategies do you believe are effective in encouraging individuals and households to minimize food waste?
Nothing is more difficult than changing consumer habits. I just need to look at my own refrigerator, which too often contains food that I eventually throw away. Raising awareness regarding food waste and loss may thus not be enough. It would help to combine awareness with the promotion of healthy diets. This is not only about a nutritious and balanced diet, but also about the right balance in the quantity of food intake—so that, for example, in retail markets consumers are continuously reminded of the right balance in the quantity and quality of the food they buy. Food packaging labels or signs at food markets could help consumers in making more balanced choices and avoid food waste. The same should apply for food services such as restaurants. There is also a strong business case for doing so. For instance, a report by Champions 12.3 (a group of business, policy and though leaders, which includes IFPRI Director General Johan Swinnen), found that in a review of 114 restaurants across 12 countries, restaurants saved $7 for each dollar invested in reducing kitchen food waste.
Policymakers and industry stakeholders play a critical role in addressing food loss and waste on a larger scale. Based on your research, what policy recommendations or industry practices could have the most significant impact in reducing food loss and waste globally?
Policymakers can help with reducing food loss, especially in facilitating better infrastructure and enabling conditions for food businesses in the midstream of the supply chain through better logistics and incentives for proper handling and quality control. For reducing food waste, continuous awareness campaigns are important for promoting both food waste reduction and healthy diets. Agrifood companies, both large and small, should be studying successful examples of investing in ways to reduce food loss and waste. They will find a strong business case to do so, as in the case of Nigeria’s solar-powered cold storage and restaurants’ food-waste reducing kitchen practices. Nonetheless, we are not seeing a massive spontaneous movement towards food loss and waste reduction. Despite the triple wins that are there, efforts by all stakeholders—by all of us—are needed. This is why the International Day is so important: To keep us aware that we all stand to gain in income and both human and planetary health. Future generations will be grateful if we manage to drastically bring down food loss and waste.
IFPRI's work on food loss and waste
An Inteview with Rob Vos
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