Knowledge Agora

     Reducing food waste is essential for creating a more sustainable food system and addressing global food security. Each year, about one-third of all food produced is lost or wasted, representing a significant waste of resources, including water, energy, and labor. Food waste contributes to greenhouse gas emissions, as decomposing food in landfills releases methane, a potent greenhouse gas. Reducing food waste can begin at the production level, where improved harvesting, storage, and transportation practices can prevent losses in the supply chain. Retailers can also play a role by donating unsold but edible food, adjusting inventory to demand, and educating consumers on proper food storage. In households, reducing food waste involves planning meals, using leftovers, and understanding “best before” dates to avoid unnecessary disposal. Technology, like apps that connect consumers to surplus food or tools that monitor food freshness, can support waste reduction efforts. Restaurants and food service businesses can adopt portion control and composting to minimize waste and repurpose food scraps. Governments and communities are encouraging composting and recycling of food waste, turning it into valuable resources like compost or bioenergy. Tackling food waste not only conserves resources and reduces emissions but also maximizes the food supply, making it a powerful approach to sustainable food systems.