essay on food wastage in india

Essay on Food Wastage in India

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100 Words Essay on Food Wastage in India

The problem of food wastage.

India, a country with a rich diversity of food, unfortunately, faces a high rate of food wastage. Despite millions going hungry, a considerable amount of food is wasted daily.

Causes of Food Wastage

Major reasons include inefficient supply chains, lack of storage facilities, and consumer behavior. Often, food is wasted due to overproduction or not being consumed before expiration.

Impacts of Food Wastage

Food wastage not only implies the loss of resources but also exacerbates hunger and poverty. It also contributes to environmental problems, like increased greenhouse gas emissions.

Solutions to Food Wastage

Improved storage, better supply chain management, and consumer education can significantly reduce food wastage. Everyone has a role to play in minimizing this problem.

250 Words Essay on Food Wastage in India

Introduction.

Food wastage in India is a pressing issue, with an alarming amount of food being wasted every day. This not only signifies a gross misuse of resources but also highlights the stark contrast between the haves and the have-nots.

The Magnitude of the Problem

India ranks 94th out of 107 countries in the Global Hunger Index 2020, indicating a serious level of hunger. Simultaneously, it is estimated that nearly 40% of the food produced in India is wasted. The irony of this situation is overwhelming.

Factors contributing to food wastage in India are diverse. At the agricultural level, inadequate storage facilities and inefficient supply chains lead to substantial post-harvest losses. On the consumer end, a culture of excess and lack of awareness about the implications of food waste contribute to the problem.

Implications and Solutions

The implications of food wastage are far-reaching, from economic loss to environmental impact. Addressing this issue requires a multi-pronged approach. Better infrastructure for storage and transport, improved supply chain management, and consumer education can significantly reduce food wastage.

Food wastage in India is a paradox in a country grappling with malnutrition and hunger. It demands immediate attention and action from all stakeholders. By addressing this issue, we can ensure food security, economic efficiency, and environmental sustainability.

500 Words Essay on Food Wastage in India

Food wastage is a global problem, but its magnitude in India is particularly alarming. Despite being one of the world’s largest food producers, India is also a leading contributor to food wastage. As per the United Nations Development Programme, up to 40% of the food produced in India is wasted. This essay explores the reasons behind this issue and potential solutions.

India, a country of 1.3 billion people, is fraught with the paradox of food surplus and deprivation. On one hand, millions go to bed hungry every night, while on the other, tons of food are discarded daily. The Food and Agriculture Organization estimates that the direct economic cost of food wastage of cereals alone in India is about $13.6 billion annually.

Reasons for Food Wastage

The causes of food wastage in India are multifaceted, ranging from agricultural practices to consumer behavior. Inefficient farming methods, lack of proper storage facilities, and inadequate supply chain management result in significant post-harvest losses. At the consumer end, a culture of excess, coupled with a lack of awareness about the implications of food wastage, exacerbates the problem.

Impact of Food Wastage

The implications of food wastage are not just economic but also environmental and social. Wasted food decomposes in landfills, releasing methane, a potent greenhouse gas. The water, energy, and resources used in producing the wasted food are also squandered, leading to environmental degradation. Socially, the food wastage problem highlights the inequity in food distribution and access.

Proposed Solutions

Addressing food wastage requires a comprehensive approach. At the agricultural level, the introduction of modern farming techniques and better storage facilities can reduce post-harvest losses. Investment in infrastructure to improve the supply chain will also help.

At the consumer end, awareness campaigns about the implications of food wastage can bring about a change in behavior. Implementing food recovery programs, such as food banks, can ensure surplus food reaches those in need rather than going to waste.

In a country where millions still suffer from malnutrition, the issue of food wastage in India cannot be ignored. It requires concerted efforts from all stakeholders, including the government, private sector, and individuals. Through a combination of better farming practices, improved supply chain management, and changes in consumer behavior, India can significantly reduce food wastage, moving towards a more sustainable and equitable food system.

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Food Loss and Waste in India: The Knowns and The Unknowns

The estimated economic value of post-harvest losses in India was INR 926.51 billion (USD 15.19 billion) in 2014. While this is an underestimation of overall food loss and waste in India, India ranks only 94th out of 107 countries on the 2020 Global Hunger Index. Any amount of food loss and waste is a wasted opportunity to increase food availability, improve income, easing pressure on land and water resources, and reducing GHGs.

This Working Paper is part of Food Loss & Waste Protocol within Food , and Food Loss and Waste . Reach out to an Initiative Expert for more information.

Key Findings

• Research on food loss and waste in India is mainly focused on the quantity of post-harvest loss.
• The existing data on losses are not comparable due to differences in measurement metrics. Hotspots and critical loss points in food supply chains need to be identified using a standardized approach.
• Empirical research on food waste is very scarce. Data on food waste at household level is almost nonexistent.
• The social, economic, and environmental aspects of food loss and waste in India are largely unexplored. Gender-disaggregated research on food loss and waste is neither available nor considered in improving technology or in solutions for its management.

Executive Summary

Reducing food loss and waste is recognized globally as an opportunity to address food and nutrition insecurity and reduce greenhouse gas (GHG) emissions while also advancing economic development. The recent EAT-Lancet Commissions’ report (EAT 2019) identifies large reductions in food loss and waste as a crucial dimension of sustainable food systems in order to achieve healthy diets for 10 billion people by 2050. The significance of reducing food loss and waste for improving social, economic, and environment outcomes is also recognized in Target 12.3 of the Sustainable Development Goals (SDGs), which calls for reducing food loss and halving food waste by 2030. In recognition of its importance, significant strategies have been developed to minimize food loss and waste at the global level.

The paper presents the results of a systematic analysis of 106 peer-reviewed and gray literature publications, as well as consultations with sectoral experts. This study was undertaken by the World Resources Institute India (WRI India) and the Food and Land Use (FOLU) Coalition’s India platform to understand the magnitude of, and identify the hotspots and critical loss points of food loss and waste in India; identify the strategies and interventions implemented to date; highlight the gaps in research, policy, and practice; and suggest some next steps.

The paper highlights significant gaps in research, policy, and practice which need to be addressed systematically to manage food loss and waste in India. We outline some practical recommendations for moving forward:

• Adopting a standard metric for estimating food loss and waste will help generate comparable data from different studies across time and geographies and hence will be more useful for decision-makers, the private sector, and civil society. The global Food Loss and Waste Accounting and Reporting Standard developed by the FLW Protocol could be adopted in India.
• Put the issue of food loss and waste on the research agenda at all levels in India. The research agenda needs to include estimation of food waste nationally, as well as the social, economic, and environmental impact of food loss and waste.
• Create awareness and mobilize a movement for reducing food loss and waste in India that embraces diverse stakeholders.
• foster collaboration and partnerships to manage food loss and waste,
• prioritize the research agenda on food loss and waste in India,
• develop strategies and mobilize action, and
• support policy development and implementation for sustainable food and land-use systems.

Connected to this report

There’s no time, or food, to waste, by the numbers: the business case for reducing food loss and waste, a 10-step plan for the world to cut food loss and waste in half by 2030.

Food Loss & Waste Protocol

Addressing the challenges of quantifying food loss and waste.

Champions 12.3

Inspiring ambition and mobilizing action to reduce food loss and waste globally.

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Essay on Food Wastage for Students and Children in 1100 Words

May 20, 2020 by ReadingJunction Leave a Comment

In this article, we have published and Essay on Food Wastage for Students and Children in 1100 Words. It includes details about food wastage in India and Worldwide where it happens, effects, its solution with opinion.

So, lets start this persuasive essay on food wastage…

Table of Contents

Introduction (Essay on Food Wastage – 1100 Words)

In Indian culture, food has the status of respect, which is the reason it is viewed as a transgression to surrender or insolence food erroneously. However, in the visually impaired race of innovation, we have overlooked this ceremony of our own.

This is the reason that a vast amount of food is being squandered regularly. This is more prevalent in case of inns and eateries in occasions like weddings. 

Wastage of Food in India and Worldwide

As per a report by the World Food Organization, each seventh individual rests hungry. We can halt waste if, at that point, many individuals can be taken care.

India is positioned 67 in the World Hunger Index. The nation produces 251 million tons of food grains each year, yet every fourth Indian sleep hungry. 

According to some researches and findings by the report of the World Food Organization, consistently, food worth rupees fifty thousand crores go into the nation which is 40% of the nation’s creation.

This wastage has its regular assets on our nation. Our nation is battling with water shortage. However, 230 cusecs of water are squandered in creating this waste of food, which can extinguish the thirst of 100 million individuals. 

Wastage of food in Parties & Functions 

We are, mostly, mindful of the wastage of food occurring in our weddings, or celebrations. On these events, a ton of food goes into the trash.

Ordinarily, the scent and spoil emerging from food tossed around the houses make issues for those living there. We continue perusing the updates on creature passings because of decaying food. 

The Indian government is likewise stressed over the food squander at weddings. In 2011, the Food Ministry said it was thinking about constraining the number of visitors served at weddings as the number of dishes served.

The Marriage Ceremony (Restriction of Exhibition and Useful Spending) Act, 2006, has additionally been instituted in such a manner. Anyway, this standard doesn’t make a difference carefully. 

Effect of Food Wastage 

In the present time, food squander presents many difficulties. We can see the impact of food wastage all over the place – 

Wastage of food has a negative effect on water, land, and atmosphere just as biodiversity. Losing food squander is omnipresent.

This causes lost more than $750 billion to the worldwide economy, which is comparable to the GDP of Switzerland. Wastage of food is answerable for the ailing health of a huge number of offspring of the world. 

Around 28 percent of the world’s property, with a zone of 1.4 billion hectares, is utilized to deliver food grains. 

Right approach to keep food & its proper use 

They squander the absence of food because of the non-upkeep of products of the soil. On the off chance that this transpires, at that point you should prepare yourself for it. 

Save legitimate courses of action for keeping vegetables and organic products at home. Use the correct utensils and stick to keep the rest of the food. Continue checking the grains that are ruined by dampness routinely. Dry them in the sun at the correct time.  

Ways to avoid food wastage (Solutions)

There is a ton that ladies can do to forestall food wastage. Particularly in kids, we must habituate it to serve in the plate as much as it is ravenous. Administering food to one another can likewise forestall wastage of food to an enormous degree. 

1. Cook as much food as you need 

There ought to be acceptable coordination in the family for the amount to cook. The food is squandered. We recollected when we were kids when our mom used to cook, she would ask everybody before that. 

2. Check what’s in your capacity 

Go to your washroom and cooler and see what nourishments you as of now have. It very well may be of two sorts. First there is nothing that will turn sour.

If you realize something will turn sour soon. During that point, think about what is for supper? Also, plan and use it.

3. You should know when your food will ruin 

A few things have lapse dates, yet it is additionally critical to know how nourishments that have not been imprinted on a time will ruin them. Discover to what extent you can keep the extra food.

Housewives have a decent encounter with which food will be awful. On the off chance that you eat something like semolina for quite a while, at that point, it turns into a worm. 

4. Eat your extras 

There are a few people who have no issue eating extra food, and afterward, there are a few people who are not careless about it. I am not saying that you need to cherish the extras yet if you have made extra, at that point, eat them later. 

5. Use each piece 

Using each bit of item is presumably more conceivable in certain nourishments than others. For instance, I can’t consider what you would do with spouses of corn if you are eating old-fashioned corn. However, I am sure there is something out there that on the off chance that you are imaginative you ought to get it. 

6. Give what you need 

The food is more, and you feel that you can’t use it, kindly do it by offering it to the penniless. What many individuals do, they don’t provide food to anybody when they are spared, however pause.

Also, later they put it in the trash. On the off chance that you feed the extras to any destitute, this is likewise a gift 

7. Use squander sagaciously 

For instance, in certain nations like Japan, squander is ordered and used unexpectedly. In this way, we cut food squander into small pieces in industrial facilities and either deteriorated into plant food or covered in landfills to create methane gas, the wellspring of fuel. 

8. Quickly evacuate terrible vegetables and leaves: 

Do you notice anything after the vegetables are brought home or later when you take them out to cook, each time you see a yellowish or dim leaf, haul it out quickly and evacuate it?

Figuring out stacks of some-disturbing and some-new herbs is unpleasant; immediate expulsion of crooks decreases the probability of unfriendly consequences for other people.

It is very shocking able to know that this much quantity of food is wasted in our country. This is too much carelessness and a lack of feeling of the value of food. We all citizens should take a pledge to stop wasting food.

This will be possible through the better determination and cooperation of each other in society. NGOs also should evolve in this campaign. I hope you liked this informative essay on food wastage.

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Food waste in Indian households: status and potential solutions

• Short Research and Discussion Article
• Open access
• Published: 15 November 2023
• Volume 30 , pages 124401–124406, ( 2023 )

Cite this article

You have full access to this open access article

• Samant Shant Priya 1 ,
• Sushil Kumar Dixit 2 ,
• Sajal Kabiraj   ORCID: orcid.org/0000-0002-9567-6665 3 &
• Meenu Shant Priya 4  

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A Correction to this article was published on 27 November 2023

This article has been updated

According to a report by the Food and Agriculture Organization (FAO), India had the highest number of undernourished people in the world in 2020. The COVID-19 pandemic further exacerbated the problem of world hunger (WHO 2021 ). According to the Food Waste Index Report, 2021, by United Nations Environment Programme (UNEP) and The Waste and Resources Action Programme (WRAP), 931 million tonnes of food waste was produced in 2019, with households accounting for 61%, food services for 26%, and retail for 13%. The report estimates that Indian households generate 50 kg of food waste per capita per year, resulting in total of 68,760,163 tonnes annually. This study aimed to investigate the reasons for food waste in Indian households and potential solutions to minimize or control food waste using interpretive phenomenological analysis. Reasons for food waste include miscalculations in meal preparation, a lack of appreciation for food, and a weakening of traditional Indian value systems. The study identified two potential solutions for controlling or eliminating food waste: exploring alternative methods of food consumption and enhancing the family culture surrounding food. The study results could potentially guide policymakers and planners in designing policies to address the problem of food waste in Indian households.

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Introduction

The United Nations (UN) introduced the Sustainable Development Goals (SDGs) in 2015 to address poverty and environmental concerns, and promote peace and prosperity (UN 2015 ). SDG 12 specifically focuses on responsible consumption and production, with goal 12.3 aiming to reduce global per capita food waste by half by 2030. The Zero Hunger Challenge, launched by the UN Secretary-General Ban Ki-moon in 2012, aims to eliminate food insecurity and malnutrition while building sustainable food systems (UN 2012 ). If current trends continue, however, the number of people affected by hunger is expected to surpass 840 million by 2030. Minimizing food losses during production, storage, transport, and consumption, empowering consumer choice, and ensuring commitment by producers, retailers, and consumers are all crucial to meeting the Zero Hunger Challenge (James et al. 2020 ). Chronic malnutrition has increased in many parts of the world including most Indian states, and malnourished children are more vulnerable to illness and disease (Bhargava and Bhargava 2021 ; FAO 2021 ; World Bank 2020 ). The Executive Director of the UNEP, Inger Andersen, emphasized the significance of reducing food waste in addressing global issues such as climate change, biodiversity loss, and pollution and waste, and that it is essential for businesses, governments, and individuals to play their part in minimizing food waste to combat these challenges (UNEP 2020 ).

The terms food loss, food waste, biowaste, and kitchen waste are used interchangeably (Gjerris and Gaiani 2013 ). Thyberg and Tonjes ( 2016 ) classify food waste into two types: food loss and food waste. Food loss refers to any edible food that goes uneaten at any stage, including crops left in the field, food that spoils during transit, and food that does not make it to a store, in addition to uneaten food in households and businesses. Food waste, on the other hand, refers to food that is discarded or uneaten after it has been purchased or served, and it can occur at any stage of the food chain. Examples of food waste include unconsumed meals in restaurants, leftovers from home-cooked meals, and spoiled food (FoodPrint 2018 ). The European Commission ( 2014 ) categorizes food waste into three types: food losses, unavoidable food waste, and avoidable food waste.

The UN Food and Agriculture Organization (FAO) defines food waste and food loss as:

“a decrease in quantity or quality of food. Food waste is part of food loss and refers to discarding or alternative (non-food) use of food that is safe and nutritious for human consumption along the entire food supply chain, from primary production to end household consumer level” (FAO 2011 ).

According to the Global Hunger Index (2021), India ranks 101 out of 116 countries measured in 2021. The amount of food waste in India is equivalent to the amount of food consumed by the United Kingdom (Sinha and Tripathi 2021 ). In light of these findings, this study aims to qualitatively investigate the factors that contribute to food waste in Indian households and propose potential solutions to mitigate the issue. While extensive literature on food waste exists, most of it focuses on the Western world, leaving a knowledge gap regarding developing economies such as India. Food waste is a complex phenomenon that is heavily influenced by contextual factors like value system, affordability, availability, value system etc. Additionally, it is frequently attributed to individual cognitive and behavioural choices. However, limited research has been conducted to examine the lived experiences of families in terms of food and its waste. Therefore, this study seeks to explore the core aspects and lived experiences of food waste in Indian households.

The research questions that guide this exploration include: "What is the experience of food waste among Indian households?"; "What are the factors that contribute to food waste in Indian households?"; and "What is the best solution for reducing food waste in Indian households?" By addressing these questions, the study hopes to provide valuable insights into how to minimize or control food waste in Indian households, which can inform policymakers in designing effective policies and programs.

The present study adopts a qualitative research approach to investigate the factors affecting food waste in Indian households. Qualitative research aims to reveal the meaning and experience of people's lives and social environments (Fossey et al. 2002 ), making it a suitable method for exploring complex issues such as food waste. Qualitative researchers use naturalistic inquiry to inductively examine real-world environments and develop rich narrative descriptions (Patton 2005 ). In this study, we employ phenomenology as the specific qualitative research method, which focuses on the lived experiences of a few individuals and their perceptions of these experiences to generate significant insights (Thompson 1997 ). Creswell and Poth ( 2016 ) suggest that phenomenology can be used to investigate complex topics with limited literature. Through semi-structured interviews, we aim to explore the phenomenon of food waste experienced in Indian households within the context of their food consumption. Our use of qualitative analysis facilitates a thorough investigation of the problem and may lead to the development of a theoretical framework (Miles and Huberman 1994 ). To understand the factors that contribute to food waste, we analysed participants' perspectives gathered through semi-structured interviews.

For the current study, respondents from the National Capital Region (NCR) in India were selected. This region was selected due to its diverse population in terms of income, age, education, religious and cultural background, as well as regional affiliations. The researcher collected data from respondents from Delhi, Noida, Gurgaon, and Ghaziabad with varied gender, age, and occupational distribution. All interviews were recorded except for five participants who declined to be recorded, and the researcher simultaneously made notes during the conversations. Initially, twenty samples were recruited for the study, but the researchers ceased data collection at the thirteenth interview, as the emergence of novel data and themes had ceased. This was considered indicative of reaching saturation point, which is regarded as the ‘gold standard’ in qualitative inquiry (Fusch and Ness 2015 ; Guest et al. 2006 ). In this study, data saturation was reached at thirteen interviews, which is consistent with previous studies by Guest et al. ( 2006 ) and Francis et al. ( 2010 ), where data saturation was reached at twelve and seventeen interviews, respectively.

To investigate the lived experiences of food waste in Indian households, semi-structured, open-ended, and in-depth interviews were conducted. Prior to data collection, an initial conceptual framework, interview guide, and a set of research questions were developed following Miles and Huberman's (1994) recommendations. The study’s objectives and adaptive decision-making model conceptual framework were used to define the scope of the investigation and prevent superfluous data accumulation. The interview guide consisted of twelve questions that focused on food waste, feelings about food waste, and the reasons for and possible solutions to food waste. Respondents were approached in their homes and given a general overview of the study's purpose before commencing the interview. The interviews, which lasted between 20 and 65 minutes, were conducted in the local language and recorded for later transcription and translation into English. The transcripts were reviewed for accuracy, ensuring that the participants' viewpoints were not lost in translation.

To protect the privacy of participants, they were informed that their interviews and collected information would be kept confidential. The researchers obtained consent from the participants for using the collected data in academic publications. To ensure the participants' anonymity, the researchers used pseudonyms and removed any data that could reveal their identities The data was stored in a password-protected folder, and participants were instructed to contact the researchers if they felt uncomfortable during or after the interviews.

The researchers employed interpretative phenomenological analysis (IPA) as recommended by Smith et al. ( 2022 ) to analyze the interview transcripts. The analysis began with a comprehensive review and re-reading of the transcripts to gain a general understanding of the participants' stories and to identify any emerging themes or novel information. Titles were assigned to the emerging themes, and the themes were abstracted while preserving the participants' original accounts. The subsequent step involved documenting the emerging themes and consolidating them to obtain the core of the participants' experiences with food waste. The authors then independently identified clusters of related themes across the transcripts, which were compiled into a list of master themes to ensure face validity. Finally, all authors revised the master and subordinate themes to ensure that the analysis accurately reflected the participants' narratives.

Three master themes emerged from this analysis: Feelings about food waste, reasons for food waste, and how to avoid or eliminate food waste .

The various themes emerged are listed in Table 1 .

Theme1: Emotional Distress

This theme revolved around the emotional distress associated with food wastage. All the participants who took part in the study expressed significant concern regarding food waste in Indian households. It can be concluded that nobody intends to waste food, but in many instances, like problems in accurate estimation, deep storage, power failure and food preferences and consumption habit, it is unavoidable. The finding was in line with the Attiq et al. ( 2021 ) where ‘anticipated guilt’ and ‘awareness of consequences’ was found to be significant driver of reuse and reduce food waste in the context of United States. Russell et al. ( 2017 ) found that ‘negative emotions’ lead to greater intentions to reduce food waste.

Theme2 (a and b): Family Culture and Rising Working Class

This theme is based on an inquiry into the reasons for food waste. The analysis revealed two primary themes: family culture and the growth of the working class, with special occasions being an exception. At the core of food waste in Indian households lies the issue of family culture. Another theme that emerged in the research is the rising working class, which can be categorized under sub-themes of the working class, children and working adults, time constraints, storage facility, and bulk purchases. This finding is closely related with Jamaludin et al. ( 2022 ) study in which ‘food management practices’ were found to significantly affect food waste in Malaysia.

Theme3 (a and b): Improving Family Values and Finding Alternative Methods of Consumption

The researchers identified two primary themes during their investigation of methods for reducing or eliminating food waste: improving family values and finding alternative methods of consumption. The theme of improving family values involved enhancing individuals' values systems, consumption habits, awareness, and appreciation of food, purchasing and cooking in appropriate quantities, as well as implementing initiatives for children. On the other hand, the theme of finding alternative methods of consumption focused on effectively managing storage, sharing food, and reusing food. Several participants emphasized the importance of reusing leftover food as a method of reducing food waste. The finding is in line with Filimonau et al. ( 2022 ), observation that religious and family values had a significant impact on intention to waste food.

This study aimed to examine the experience of food waste in Indian households and understand the extent of food waste in these households. Through an idiographic investigation, the study revealed that food waste is a prevalent issue in Indian households. During the interviews, respondents provided their daily/weekly food waste estimates. From their estimates, authors concluded that it is almost close to the study of UNEP ( 2021 ).

The study also examined the emotions and attitudes of Indian households toward food waste. The findings revealed that food waste elicits feelings of guilt and sadness for most respondents. Participants expressed that wasting food feels like committing a sin, and some even described it as emotionally painful. Despite its prevalence in Indian households, food waste appears to be a source of discomfort, and they are actively seeking ways to reduce or eliminate it. The study identified various reasons for food waste in Indian households. These include a decline in family values, miscalculations, the rise of the working class, lack of appreciation for food, special occasions, storage facilities, bulk purchases, food preferences, and time constraints. Among households where both partners work, lack of time and appreciation for food preferences emerged as the leading causes of food waste.

The study suggests several solutions to reduce, minimize, or eliminate food waste, such as improving value systems and consumption habits, enhancing awareness and appreciation, managing special occasions better, sharing food, and managing food storage. Participants recommended teaching children to appreciate food and avoid waste from an early age. They also suggested avoiding overcooking, miscalculations, and over-ordering during special occasions, and reverting to traditional Indian culture and practices such as appreciating the efforts of farmers, eating with family members, and using food waste as feed for livestock.

The study's focus on kitchen-related food waste in Indian households may limit its scope. Respondents also noted wasting food during special occasions or dining out, which were not included in this research. Future studies could explore these areas to gain a more comprehensive understanding of the issue.

In summary, the study sheds light on the prevalence of food waste in Indian households, the related attitudes and emotions, and the reasons behind it. It also offers practical solutions for reducing, minimizing, or eliminating food waste, which could serve as guidelines for individuals, households, and policymakers. However, further research is needed to validate the findings by examining how these may vary in various geographical regions of India or households of different social classes. Mixed methods or quantitative research could produce comparable results and provide more comprehensive insights.

Data availability

All data generated or analysed during this study are included in this published article.

Change history

27 november 2023.

A Correction to this paper has been published: https://doi.org/10.1007/s11356-023-31210-3

Attiq S, Muhammad DH, Kaur P, Hasni MJS, Dhir A (2021) Drivers of food waste reduction behaviour in the household context. Food Qual Prefer 94:1–11. https://doi.org/10.1016/j.foodqual.2021.104300

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Samant Shant Priya

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Sushil Kumar Dixit

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All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by [Samant Shant Priya] and [Sushil Kumar Dixit]. The first draft of the manuscript was written by [Meenu Shant Priya] and [Sajal Kabiraj] and all authors commented on previous versions of the manuscript. All authors have read and agreed to the published version of the manuscript.

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Priya, S.S., Dixit, S.K., Kabiraj, S. et al. Food waste in Indian households: status and potential solutions. Environ Sci Pollut Res 30 , 124401–124406 (2023). https://doi.org/10.1007/s11356-023-31034-1

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Food Wastage in India: Current Status, Reasons, and Way Forward

Recently, the Food Waste Index 2024 was published by the United Nations Environment Programme .

Introduction to Food

• Divine Substance: Upanishads written in 700 BC are the essence of our Vedic knowledge. Food is considered a divine substance.
• Value of Food: Our ancestors knew the importance of food thousands of years ago, and we have all forgotten it today. Food is not just a source of nourishment but also a gift from nature that should be cherished and respected.
• Treatment towards food: The way we treat food reflects our attitude towards life and the environment

Current State of Food Wastage

• Meanwhile, 80 crore people in the world go to sleep daily without food.
• Effect of Food Wastage: Food wastage contributes to environmental degradation, climate change, and economic losses.

Food Wastage in India

• Data on Food Wastage in India: 78 million food is wasted every year in Indian households.
• Rank of India in Food Wastage : India ranks 111 out of 125 countries in Global Hunger Index .
• Enough to Feed a State: The amount of food wasted in India annually can feed the state of Bihar for a year
• Reasons for Food Wastage: Food wastage in India is a complex issue that involves social, cultural, and economic factors.

Food Wastage in Developing Countries

• Food Wastage in Developing Countries: Food wastage becomes more complicated in developing countries
• This leads to up to 40% food wastage
• Lack of Infrastructure: Lack of proper infrastructure, cold storage facilities, and transportation networks contribute to food losses
• Limited Resources: Smallholder farmers in developing countries are particularly vulnerable to food wastage due to limited resources and market access.

Reasons for Food Wastage at the Household Level Careless attitude towards food

Thinking there is excess food in the world

• Cultural factors: such as considering a heavy plate as a symbol of prosperity.
• Ordering of Extra Food: I ncreased food ordering through apps like Zomato and Swiggy.
• Poor Meal Planning: Poor meal planning and impulse buying leading to overbuying and spoilage.

Food Wastage at Social Gatherings

• Food Wastage in Social Gatherings: Food wastage at social gatherings like wedding functions has emerged as a big challenge.
• Status Symbol: People prepare different varieties of food to show off , while consumption is very low, and the rest is simply thrown away.
• Social Pressure: Social pressure to serve abundant food and the fear of running short contribute to over-preparation.
• Inadequate Planning: Lack of proper planning and coordination among event organizers, caterers, and guests leads to food wastage. The trend of lavish and extravagant weddings has exacerbated the problem of food wastage.

Urban-Rural Divide and Climate Change

• Urban vs Rural Area: More food is wasted in urban areas, while less in rural areas because leftovers are fed to animals.
• Climate change exacerbates food wastage by affecting crop yields, causing supply chain disruptions, and altering food quality. 
• Urban Lifestyle issue: Urban lifestyles, characterized by busy schedules and eating out, contribute to higher food wastage.
• Traditional Practice by Rural Communities: Rural communities often have traditional food preservation practices and utilization of leftovers.

Way Forward 

• Setting of Reduction Targets: Prioritize the problem of food wastage and set clear reduction targets at national and global levels.
• Promoting Sustainable practices: Promote sustainable food production and consumption through education and awareness campaigns.

To save food wastage in India , encourage donation and redistribution programs to ensure excess food reaches those in need.  Implement effective food waste management systems, i ncluding composting and waste-to-energy solutions.

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Explained: What is Food Loss and Wastage and How it is Measured

India contributes 7% of the world's wasted food, but could its share be even higher studies show that gaps remain in how india tracks food loss and wastage data.

International Day of Awareness of Food Loss and Waste is marked on 29th September every year. Image Credit: Shutterstock

Around 17% of food produced worldwide in retail, food servicing and by households – amounting to nearly a billion tonnes – is wasted every year. Nearly 14% of the total food produced globally is lost between the harvest and retail stages.

India's contribution to wasted food, at 68.8 million tonnes annually, is 7% of the global total, per the United Nations Environment Programme's Food Waste Index Report 2021 . An Indian household, on average, wastes 50 kg of food every year, the Ministry of Consumer Affairs, Food and Public Distribution told the Parliament in March 2022. This was much less than most developed countries, the ministry had said. However, every fourth hungry person worldwide, is an Indian.

Food loss and waste accounts for 8-10% of global greenhouse gas emissions, which in turn contributes to climate change and extreme weather events. Reducing food loss and waste (FLW) can thus support both food security for the poor, and climate change mitigation efforts.

On September 29, 2022, as the UN Food and Agricultural Organisation (FAO) marks the third International Day of Awareness of Food Loss and Waste, we found that India must bridge gaps in accurately measuring its food lost and wasted data, to effectively combat food waste.

What is food loss and food wastage, and how are these measured?

The Food Waste Index Report 2021 defines food as 'any substance – whether processed, semi-processed or raw – that is intended for human consumption.' Thus food also includes drinks and any substance used in the manufacture, preparation or treatment of food. It does not include cosmetics, tobacco or processing agents used along the food supply chain, or substances which are used only as drugs.

Food loss and food waste are distinct . The former refers to 'all the crop and livestock human-edible commodity quantities' lost through the supply chain, starting from the food production stage, whether due to problems during harvesting, storing, packing and transporting, or other infrastructural or market/ price mechanisms.

Food waste, on the other hand, refers to food that is wasted or thrown away intentionally because of consumers – whether in the food/ grocery retail or food service sectors, or in households – because of buying or preparing excess food, or food that has gone bad due to hoarding.

UNEP tracks food wastage data at three levels. Level 1 uses modelling and data extrapolation to provide an estimate of food wastage. Level 2 data are from studies conducted using particular methodologies (see graph below) to measure and report food waste. For example, a study reporting on food waste in the household sector using waste composition analysis and volumetric assessment. Or, a study focusing on the retail sector that uses a counting and scanning method.

UNEP's Level 3 data tracking is the most advanced level, providing additional information about disaggregation of food wastage according to the destination (landfill, composting, controlled combustion), or edible and inedible parts (eggshells, fruit peels). It can thus support the development of an appropriate food waste prevention strategy.

Where India stands in measuring and reducing food loss and waste

To measure food loss accurately, FAO recommends data collection for all stages before retail – harvest, post-production, storage, transportation, primary processing, and wholesale – to help countries tailor programmes to improve the efficiency and functioning of their food supply system.

India has conducted two national surveys on food loss in the last two decades, the 'Assessment of Quantitative Harvest and Post-Harvest Losses of Major Crops and Commodities in India', conducted by the Indian Council of Agricultural Research (ICAR) in 2005-07 and 2013-14. Overall , the least losses were reported for cereals and the highest for oilseeds, followed by fruits and vegetables.

Although India is one of few countries to have conducted two rounds of such a survey on food loss, said a 2021 working paper by the World Resources Institute (WRI), most research on FLW in India is focused on the quantity of post-harvest food loss. The WRI paper also found that empirical research on food wastage is scarce, and data on food waste at the household level is almost nonexistent in India.

Data sets on food wastage from India have a 'medium confidence' rating in the Food Waste Index Report, too. For the Indian estimate, three studies were identified, two of which were carried out in the same city (Dehradun), and all three were more than six years old. The sample size or length was either small or unclear in all the studies.

Initiatives by the government to tackle food loss and waste

India's primary challenge is "lack of cold chains and adequate storage facilities leading to a large amount of [food] loss along the supply chain," says India's Food Safety and Standards Authority of India (FSSAI). Food losses in storage are generally higher than the losses in transport, the agriculture ministry said in August 2022.

The problems in the Indian food supply chain include inefficiency of government programmes, lack of transparency in revenue generation, insufficient storage facilities, and lack of comprehensive and accurate inventories, per a 2019 study by Delhi-based environmental research and action group, Chintan India.

ICAR has been taking steps to control food loss at the harvest and storage level, including developing structures for safe handling and shelf-life enhancement of farm produce, process protocols for food-based products, and training on post-harvest technology for farmers, entrepreneurs and self-help groups engaged in agriculture.

Other government initiatives include a Kisan Rail train service launched in August 2020, to transport perishable produce, and construction of rural agricultural produce godowns and cold storages, Union Minister for Agriculture and Farmers' Welfare Narendra Singh Tomar, informed Parliament in August.

FSSAI has also launched the 'Save Food Share Food' social initiative to "help promote donation of surplus food and reduce food waste". Toward this, it had notified the Food Safety and Standards (Recovery and Distribution of Surplus Food) Regulations in 2019, which specifies the responsibilities of food donors and surplus food distribution organisations, to ensure that donated food remains safe for human consumption.

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Food Wastage, Its Link To Greenhouse Gases and Climate Change: A Quick Lowdown

Despite adequate food production in the country, about 190 million Indians remain undernourished, as per a report on ‘Food Waste in India’

New Delhi: One-third of all food in India is wasted or gets spoilt before it is eaten, states FSSAI (Food Safety and Standards Authority of India). As per the United Nations Environment Programme (UNEP) Food Waste Index Report 2021, household food waste in India is estimated to be around 50 kg per person annually. Further highlighting the seriousness of the food wastage in India, Chintan, an environmental NGO that works for environmental sustainability and social justice in its report on ‘Food Waste in India’ estimated value of food wastage in the country is around Rs. 92,000 crores per annum and is an issue that needs attention since despite adequate food production in the country, about 190 million Indians remain undernourished.

Food Wastage And Its Adverse Impact On The Environment

That’s not all, the other worrisome part about food wastage is its negative impact on the environment. According to UNEP’s estimates, 8-10 per cent of global greenhouse gas emissions are associated with food that is not consumed.

The Logic – when we waste food, we also waste all the energy and water it takes to grow, harvest, transport, and package it. World Wildlife Fund shares a striking example to weigh in this fact and adds – in the US alone, the production of lost or wasted food generates the equivalent of 32.6 million cars’ worth of greenhouse gas emissions.

Also Read: Minister of State for Agriculture Urges Use Of Technologies To Address Global Food Loss

Moreover, it states that if food goes to the landfill and rots it produces methane—a greenhouse gas even more potent than carbon dioxide. WWF adds that about 6%-8% of all human-caused greenhouse gas emissions could be reduced, if we stop wasting food.

Talking with Banega Swasth India team, Sunish Jauhari, President, Vitamin Angels India, an international NGO that works on eradicating malnutrition and tackle deficiencies like Vitamin A and Anaemia said,

Climate change and our existing food systems are intrinsically linked. On the one hand, unsustainable farming practices, use of fertilisers, fossil fuels, food processing, packaging, distribution, all of that directly adds to rising temperatures, on the other hand, rising temperatures cause irregular rainfall, floods, fires and so on. The use of fertilisers in farming increases the concentration of nitrous oxide in the atmosphere by 1.4 per cent on an average every year since 1980. Furthermore, use of fossil fuels in farm machinery, food processing, packaging, transportation and retail are also major contributors to global warming. The available evidence suggests that India’s food security is also under threat from climate change.

Pradnya Paithankar, Head (Programme Operations), United Nations World Food Programme said,

Food wastage and hunger coexist in the world, and this situation is becoming a huge problem. The question is how to achieve the equitable distribution by leaving no one behind and how to make 1.3 billion tons of food lost through losses and wastage, available to about 1.6 billion people across the globe, people who really need it. Sensitivity on food supply chains, reducing transportation, choosing crops wisely are some of the ways to begin with. I also think, individuals can be great change makers, if they start reducing food wastage from their own house, it will have a long and positive future impact.

List Of Greenhouse Gases Produced With Food Wastage

United Nations also adds that the largest chunk of food-related greenhouse gases comes from agriculture and land use. The list includes:

•     Methane from cattle’s digestive process

•     Nitrous oxide from fertilisers used for crop production

•     Carbon dioxide from cutting down forests for the expansion of farmland

•     Other agricultural emissions from manure management, rice cultivation, burning of crop residues, and the use of fuel on farms

Watch: Impact Of Climate Change On Food Security

What Individuals Can Do To Tackle Food Wastage?

Now that we have understood the serious implications our food choices have on the environment, here are a few tips to help you get started and reduce food wastage:

•  Planning Is Crucial: Plan ahead and buy only what you need

• Believe In The Power Of Leftovers: Keep your kitchen on track, try to eat leftovers, think of meals you might eat out, and avoid unnecessary purchases by planning your grocery list ahead of time

• Use Your Freezer, Frozen Food Is Also Nutritious: Many of us live in the era where we often believe that frozen food is not good for our health and not nutritious. According to World Wildlife Fund, while there are plenty of benefits to eating fresh food, frozen foods can also be nutritious. They also stay edible for much longer. By buying frozen seafood, you can extend the shelf life of the product considerably. Cooking and freezing food—specially produce—before it goes bad is a great way to avoid food wastage

Don’t Throw Away The Peels

Peels and seeds are edible! One can actually eat potatoes and cucumber with their skins on, which is also loaded with tonnes of vitamins and minerals.

Innovate! Think of ways in which you can use the peels, for example, potato peels can become crispy fritters, if you will fry them separately. Banana peels can be used as a polish alternative.

Voice It Up!

Make people aware about food wastage and spread awareness of ways in which individuals can reduce food wastage at home itself that way, you will end up saving million tons of greenhouse gas emissions.

Watch: How To Tackle The Impact Of Climate Change On Agriculture and Food Security?

NDTV – Dettol have been working towards a clean and healthy India since 2014 via the Banega Swachh India initiative, which in its Season 10 is helmed by Campaign Ambassador Ayushmann Khurrana. The campaign aims to highlight the inter-dependency of humans and the environment, and of humans on one another with the focus on One Health, One Planet, One Future – Leaving No One Behind. It stresses on the need to take care of, and consider, everyone’s health in India – especially vulnerable communities – the LGBTQ population ,  indigenous people, India’s different tribes, ethnic and linguistic minorities , people with disabilities, migrants, geographically remote populations, gender and sexual minorities. In a world post  COVID-19 pandemic , the need for WASH ( Water ,  Sanitation  and  Hygiene ) is reaffirmed as handwashing is one of the ways to prevent Coronavirus infection and other diseases. The campaign will continue to raise awareness on the same along with focussing on the importance of nutrition and healthcare for women and children, fight  malnutrition , mental well-being, self-care, science and health,  adolescent health & gender awareness . Along with the health of people, the campaign has realised the need to also take care of the health of the eco-system. Our environment is fragile due to human activity, which is not only over-exploiting available resources, but also generating immense pollution as a result of using and extracting those resources. The imbalance has also led to immense biodiversity loss that has caused one of the biggest threats to human survival – climate change. It has now been described as a “ code red for humanity. ” The campaign will continue to cover issues like  air pollution ,  waste management ,  plastic ban ,  manual scavenging  and sanitation workers and  menstrual hygiene . Banega Swasth India will also be taking forward the dream of Swasth Bharat, the campaign feels that only a Swachh or clean India where  toilets   are used and  open defecation free (ODF)  status achieved as part of the Swachh Bharat Abhiyan launched by  Prime Minister Narendra Modi   in 2014, can eradicate diseases like diahorrea and the country can become a Swasth or healthy India.

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DID YOU KNOW?

• 17% of the food produced globally for human consumption is wasted at the consumer level every year.
• One-third of all food in India is wasted or gets spoilt before it is eaten and ends up in the bin.
• More than 22 crore Indians sleep hungry every night.
• All these problems are connected to climate change and justice .

Well, read on!

We all know that food is one of the most basic requirements of life, necessary for human survival, and affects all kinds of people around the world. Hence, food security and justice have been globally recognised as one of the most pressing problems that we face today. However, what we often fail to acknowledge is how crucial the issue of food wastage is and how urgently we need to address it.

This article aims to bring about awareness and recognition of the problem of food wastage and its various aspects among the citizens in India and encourage them to initiate action at an individual level to mitigate food wastage , by suggesting certain steps in this regard.

WHAT CONSTITUTES FOOD WASTAGE?

As per the United Nations Environment Programme’s Food Waste Index Report 2021 , ‘food waste’ refers to food (raw/semi-processed/processed substances intended for human consumption, including drinks, and any substance used in the manufacture, preparation or treatment of food) and the associated inedible parts (such as bones, pits/stones, eggshells), removed from the human food supply chain in the manufacturing , retail, service, and household sectors . This means that the wasted food ends up at the landfill, sewer, litter/discards/refuse, compost sites , etc.

Food wastage is different from food loss , which refers to the crop and livestock human-edible commodity quantities lost through the supply chain between the farmer and the retailer levels , due to problems during production, harvest, storage, packaging, and transport, including logistical and infrastructural issues such as inefficient/inadequate storage facilities and techniques, structures for safe handling and shelf-life enhancement, process protocols, training, lack of comprehensive and accurate inventories, etc.

On the other hand, food waste refers to food products that are thrown away in the trash can intentionally at the consumer’s end .

RELATION WITH CLIMATE CHANGE

Higher temperatures , changing precipitation patterns, and extreme weather events are already impacting food systems (by affecting crop yields) and increasing the risk of disruption of production and supply of food all over the world. Wastage of food adds to these problems as it causes wastage of the natural and physical resources utilised to prepare the food. This means that the land, air, water, energy used for production, harvest, processing, transport, packaging, storage, and disposal of the wasted food are wasted as well.

Food wastage also increases the amount of garbage and leads to greater burden on waste management and disposal systems. Around 10-12% of the garbage generated in India is food waste. This results in harmful greenhouse gas (GHG) emissions and creates a high carbon footprint , which in turn contributes to climate change . If food loss and waste were a country, it would be the third biggest source of GHG emissions on the planet. This is because food waste is dumped in landfill sites or composted etc., which leads to the release of toxic gases and GHG, bad odour, and environmental (air, soil, water) pollution .

Thus, food waste is a major contributor to the triple crisis of climate change, nature and biodiversity loss, and pollution and waste . This is recognised under Sustainable Development Goal 12.3 , which deals with sustainable production and consumption patterns, and aims to halve per capita global food waste at the retail and consumer levels by 2030.

WHY IS FOOD WASTAGE A ‘JUSTICE’ ISSUE?

Sustainable Development Goal 2 aims to end hunger and achieve food security worldwide. The Indian Constitution also guarantees its citizens the Right to Health under Article 21 and requires the State to improve the level of nutrition among the people. India has made significant progress in human development over the past 70 years. However, as per the Global Hunger Index 2022 , India ranks 107 th out of 121 countries , and the level of hunger and undernutrition in the country is now at “serious” levels. A staggering 214 million people suffer from chronic food insecurity , representing 17% of the country’s total population. One in three malnourished children in the world lives in India.

Thus, a huge number of people in India are food-deprived, despite India being one of the largest producers of milk, pulses, wheat, and other critical food items in the world. This is in part due to the high levels of wastage of food in India, which has grave repercussions on the quantity, quality, accessibility, availability and affordability of safe, nutritious and healthy food , thereby triggering the traps of hunger, malnutrition and ill-health. Adverse impacts are borne disproportionately by the vulnerable majority (including women , urban poor ), due to the wastage habits of the rich and privileged few, resulting in inequity .

It has been noted that a third of the world’s entire current food supply could be saved by reducing waste. This would be enough to meet the nutritional needs of three billion people .

Thus, the issue of widespread food wastage has major impacts on society, the environment and the economy , as it sits at the intersection of climate change, development, human rights, and sustainability of food systems worldwide.

THE NEED TO MINIMIZE HOUSEHOLD FOOD WASTAGE IN INDIA

Given the above discussion, it seems imperative to minimize wastage of the food produced to the greatest possible extent, even more so due to the exploding population around the world leading to growing food demand. However, enormous amount of food is wasted worldwide every year at various levels. In fact, global food waste from households, retail establishments, and the food service industry totals 931 million tonnes each year. Alarmingly, nearly 570 million tonnes (61%) of this waste occurs at the household level .

In India too, major generators of food wastage include hotels, hostels, restaurants, cafes, supermarkets, residential blocks, airlines cafeterias, and food processing and manufacturing industries. However, around 68.76 million tonnes of food is wasted annually in Indian homes , which translates to 7% of the global total and around 50 kg of household food waste per capita . Reasons include inappropriate purchasing, bad storage conditions, over-preparation, socio-demographic factors, consumption behaviour and patterns in the face of increased income and more food choices etc. Thus, households are one of the largest producers of food waste in the world.

Therefore, there is a dire need for the people in India to take steps and initiate behavioural changes voluntarily in their personal lifestyles at the individual and household level, in order to reduce food wastage as much as possible and tackle this wicked problem.

THE WAY FORWARD – WHAT CAN YOU DO TO REDUCE FOOD WASTAGE?

Although food wastage cannot be entirely eliminated, there is scope for minimizing it to a great extent. However, you might say food wastage is too vast an issue for individuals to address and might ask, ‘What can I even do about it?’ The answer is – much can be done, starting from stopping food from being wasted in your own household and kitchen.

Here are some of the steps that YOU , as a consumer, can take –

A. Buy Food Carefully

• Be a conscious shopper and buy your food items sensibly . Cook or eat what you already have at home before buying more.
• Plan your weekly menu/list before you go shopping and only purchase things that are actually needed in the required quantities. Do not buy food items for more than a week.
• Do not buy in bulk or excess, and avoid getting tempted by promotional offers like ‘buy-one-get-one-free’ deals that are designed to make you buy more. You may think that you will save money, but often the food items spoil or, expire before you can use them. REMEMBER – The market isn’t going anywhere and it needs consumers like you to keep purchasing things. The discounts will return, and you can always go back again to buy more, in case you need it.
• Before buying, check the package and look for the use-by, best-by, and expiration dates , to know if you will be able to consume the food in time.
• Do not refuse to buy consumable fruits and vegetables, etc., simply because they have an imperfect, ugly or asymmetrical appearance .

B. Consume Food Smartly – DON’T HASTE TO WASTE

• Do not leave food unfinished on your plate .
• If you are unsure of the taste, take a small bite/helping to try the food Don’t throw away food simply because you don’t like the taste.
• At restaurants, weddings, buffets, parties etc., do not order/take more food than you can consume . Take a second helping, if you need it. You do not have the right to waste food just because you have ‘paid’ for it .
• Be mindful of the portion sizes when you are planning, cooking, serving, and eating/ordering food. Use small plates to eat food.
• When eating out, take home the leftovers and use them for your next meal.
• Avoid taking part in food challenges/competitions or ordering humongous dishes at restaurants (for instance, the Bahubali thali ), which are just publicity stunts for advertisement purposes and lead to the wastage of huge amounts of food.
• Be creative in using the inedible parts of your food. For instance, use peels of citrus fruits for making cleaning liquids, etc.
• Try to achieve a zero-waste kitchen to the extent possible. Use and cook all parts of fruits/vegetables (stems, peels, rinds, etc.) innovatively, to make chips, soups, stocks, jams, dishes etc. The generally-discarded parts are often the most nutritious as well (for instance, jackfruit seeds are high in protein).

You can also explore some delicious zero-waste recipes here and here . You are encouraged to explore and share such recipes as widely as possible.*

C. Store and Preserve Food Properly

• Be aware of how to store the food items, to increase their shelf life . Even if you buy some food items in bulk, store them properly in airtight, safe, and labelled containers . Don’t hoard food unnecessarily, as inadequate storage can ruin the food products.
• Freeze surplus food before it starts getting stale. Optionally, a record of everything in the freezer could be pasted on the freezer door for easy management.
• Do not leave perishable food items at room temperature for long durations.
• Store and consume food items in the order of their purchase , i.e., place older items or items near expiry in the front and use them before others.

D. Give Away and Donate Food – SHARE FOOD, SHARE JOY !

• A significant portion of the food binned is still in edible condition and can feed thousands of people. Hence, share and distribute surplus food between neighbours, friends, co-workers, etc. instead of throwing it away.
• Installing community fridges near residential societies and retail outlets is a good way of providing free access to extra food to the needy.
• Give leftover table or kitchen scraps to animals (birds, cows, dogs etc.) on the street.
• Donate safe and untouched leftover food from parties, functions etc. to food banks, charity organisations , local labourers for free, so that food is redistributed to the hungry. REMEMBER – Somebody’s waste is somebody’s wealth. You can spread happiness through small acts of compassion.

Details of some organisations working towards food collection and redistribution, registered under the FSSAI’s Indian Food Sharing Alliance (IFSA) initiative can be found here . These include No Food Waste , Robin Hood Army , and Roti Bank .*

E. Attitudinal Changes

• Consider food to be sacred and feel blessed to have it. Save every morsel.
• Treat wasting food as a sinful, irresponsible and socially unacceptable act . Think twice before throwing food.
• Remind young children and other people around you not to waste their food because millions of other children like them do not get enough to eat.
• Don’t encourage mukbang culture and dislike or quit watching such videos on social media platforms.
• Embrace frugality and consume sustainably.

Adoption of these easy-to-implement and efficient steps, by tweaking our current food habits, can help us go a long way in the reduction of food wastage. This, in turn, can have multiple benefits , including increased savings due to reduced expenditure on food; poverty alleviation ; economic development ; more just, inclusive, and equitable food systems; and enhanced food security for the disadvantaged and marginalised people through the redistribution of food resources in the long term. It can also lead to the mitigation of climate change and improved environmental health and sustainability. Thus, we as people can join hands and take small steps together to create self-sufficient and resilient food systems and make our country and planet a better place to live.

Thank you for reading this short article. You are requested to kindly spare a minute and answer this survey .

For further reading on the issue of food wastage – Tristram Stuart , Waste: Uncovering the Global Food Scandal (2009).*

*DISCLAIMER – Please note that the author is not endorsing any of the recipes, organisations, or other resources, the details of which have been shared within the article. These have been provided only for the benefit of the readers. The author does not assume any liability for the same.

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© 2020, NLS . All rights reserved.

74 million tonnes of food amounting to 22% of foodgrain output wasted in India every year

About the Author

Vishwa Mohan is Senior Editor at The Times of India. He writes on environment, climate change, agriculture, water resources and clean energy, tracking policy issues and climate diplomacy. He has been covering Parliament since 2003 to see how politics shaped up domestic policy and India’s position at global platform. Before switching over to explore sustainable development issues, Vishwa had covered internal security and investigative agencies for more than a decade. Read More

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Food Wastage in India 2024: From Farm to Bin, Hidden Truth

• January 8, 2024
• Environment

India is a country of rich heritage with abundant culture, flavours and cuisines. Yet it is grappling with a serious issue that impacts nearly 23 crore people living in the country – Food Wastage in India. The Ministry of Agriculture, India reported that nearly 50,000 INR crores worth of food gets wasted each year.

This alarming amount of food that is getting wasted every single day in a country where millions of people still go to bed hungry each night is an appalling reality that demands our immediate attention and action. Come with us to know the food wastage facts in India.

Magnitude of the Problem-food waste in india statistics 2023

According to the UNEP’s (United Nations Environment Programme) food wastage index report, 68.7 million tonnes of food is wasted annually in Indian homes, in simple words it is about 50 kgs per person. It stands 2 nd worldwide in terms of household wastage of food only followed by China.

A report by the National Resources Defence Council (NDRC) says that 40% of the food produced goes uneaten in the US, whereas in Asia, approx 1.34 billion tonnes of food gets wasted; the main contributors being India and China.

The FSSAI (Food Safety and Standards Authority of India) reported that 1/3 rd of all food produced in India gets wasted or spoilt before it is even eaten. This is a very serious concern as it comes to show that people not only waste the food deliberately but aren’t even aware of it.

But what are the reasons for this staggering amount of wastage?

Causes of Food Wastage in India

Post-harvest losses.

Believe it or not, a large quantity of food gets wasted even before it reaches the consumer’s plate. Right after harvest, the food commodities begin to deteriorate in quality if they are not handled properly. This includes poor transportation facilities, overloading in warehouses, the warehouses being maintained very poorly and finally improper handling during distribution.

Lack of awareness

Be it eating from restaurants or at home, most people think it is okay to waste food because they have paid for it. Of course, the restaurants or vendors will not be facing any loss as they are charging us, consumers, for the same, but the real cost is to the economy and the planet . The food that was wasted because we couldn’t priorly plan if we could consume it or not; would land in the trash, thus not being of any use to anybody.

The Big Fat Weddings

India is famously known for its ultra-grand weddings throwing extravagance wherever possible but what it is not known for is that it is one of the leading causes of food wastage. Enormous amounts of food go to waste during such occasions. According to research, about 40% of the food prepared goes to waste and is simply thrown away after the wedding ends.

Market needs

One of the most problematic causes of food wastage these days is the usage of edible foods in markets such as Cosmetics, Healthcare etc., When the foods do not comply to the standards set by these markets they would straight up get rejected although they are perfectly edible. This is a grave mistake that would cost the economy largely.

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Consequences of Food Waste

Hunger & malnutrition.

The leading consequence of food wastage on the country is its direct contribution to malnutrition and starvation. According to a report released by Feeding India, around 194.4 million people or 14.3% of the population are not receiving adequate nutrition. India is also ranked in the 107 th position out of 121 countries in the Global Hunger Index, 2022.

Global Impact

Food waste in India is not just a national issue; it also affects the planet on a large scale as food is a universal commodity and is not just restricted to people of a particular country. The environmental hazards associated with the wastage are also immense resulting in the emission of unnecessary carbon that could result in a devastating note.

Economic Loss

In India, 40% of the food wasted is equivalent to nearly 89,000 crore/year. This is equivalent to nearly 1% of the GDP which is depleted in the form of food wastage in India.

What might look like a harmless wastage of food deeply impacts the agricultural sector and affects the nation’s economy. We also need to keep in mind that it is not just the food that is getting wasted but also all the resources such as water, land, energy and most importantly the hard labour of the farmers and all the people involved in the production of food. This is the food wastage statistics in India.

Efforts to Reduce Wastage

Here is some food waste management in India through some acts and government policies.

Streamlining the Supply Chain

Food Wastage can be greatly reduced by putting in place efficient supply-chain practices such as cold storage facilities and better inventory management.

Effective Management of Excess Food

In case of excess food remaining after weddings or other big social gatherings, it must be redirected to NGOs or organizations involved in distributing the food to people in need.

Govt. Policies

The Government must take proper measures to sign policies in association with the Food & Agriculture Organization ( FAO ) and the United Nations to curb national food wastage and encourage citizens to reduce wastage by offering rewards.

Some Startups Tackling Food Wastage in India

This Delhi based startup collects food by-products and other surplus raw materials from food producers and converts them to high-value nutrition rich innovative bakery feed ingredients for animals. This not only helps maintain a sustainable economy but also majorly eliminates wastage of valuable resources.

• 25 Profitable Agriculture Business Ideas with low investment

GreenPod Labs

Founded in 2019, this Chennai based startup offers Nature-inspired solutions to food wastage by developing active packaging sachets which have in-built defence mechanisms for fruits and vegetables to preserve their quality and slow down their ripening process. This concept is driven by the mission to curb post-harvest losses in India as despite being the second-largest producer of fruits & vegetables in the world, nearly 40% of the fresh produce grown gets spoilt before it even reaches the consumers.

By coming across such inspiring Indian startups, it shows that when the right measures are implemented, it is indeed possible for India too to reduce wastage and uplift the agricultural economy. At this point, you don’t need to think about how to prevent food wastage in India. These companies have done everything from your side.

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• Bharat Agri Startup: Unleashing Agricultural Innovation

Conclusion:

One of the United Nations’ Sustainable Development Goals is –

By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.

Would we as fellow Indians contribute to the goal? Well, it’s about time we did!

Food wastage is an economic and environmental crisis that needs our immediate attention and to combat this issue, every Indian must work towards it. In a country where food is worshipped close to God, it is high time we take ownership of our consumption and be more self-aware about it.

As much as it is a right for every citizen to eat good food, it is also our responsibility not to waste it. Here’s to making India a more sustainable and self-sufficient country!

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Explained: Food Wastage Has Economic And Ecological Impact, Here Are Some Steps You Can Take To Reduce It

Food production around the world falls well short of what is consumed there. According to the UNEP's (United Nations Environment Programme) food wastage index report, 68,760,163 tonnes of food is wasted annually in Indian homes, or approximately 50 kilograms per person. 

The issue of worldwide food wastage has a major effect on society, the environment and the economy. According to estimates, 8-10% of global greenhouse gas emissions are linked with food that is not consumed by the consumers. Unbelievably, one-third of the food that is produced worldwide is either lost or wasted. 

How much food do we waste?

The food waste index research has drawn attention to the widespread issue of domestic food waste and supports initiatives in developing nations. The reason for the gap between the food produced and that consumed is due to wastage and poor management. 

A majority of people are frequently guilty of leaving some food unfinished on their plates. Food loss and waste doesn’t just impact the environment, it has consequences on the economy as well.

According to the FSSAI (Food Safety and Standards Authority of India), one-third of all food in India is wasted or gets spoilt before it is eaten. According to the UNEP Food Waste Index Report 2021, household food waste in India is estimated to be around 50 kg per person annually, or 68.76 million tonnes. 

The cost of food wastage

These losses take place across the supply chain - during transit, storage, and marketing - as well as in homes, on dining tables and in kitchens. Due to the propensity to buy or prepare more food than can be consumed by families or visitors at social gatherings, a sizable amount of food typically goes uneaten and is thrown away. Another factor is the lack of refrigeration and cold-storage facilities.

These unconsumed goods account for 8–10% of worldwide carbon emissions. The carbon footprint of food waste is estimated to be 3.3 billion tonnes of greenhouse gases discharged into the environment each year. 

Wasting food is an irresponsible act and increases the garbage load, thereby adding up to the pressure on the waste management mechanism. While the trash finds its way into landfills, it goes straight into water bodies oftentimes. However, food wastage is an environmental issue as well as a social or humanitarian one. 

Health issued cased by food wastage

We waste not only the food itself, but also the water and energy needed to grow, harvest, transport and package it. Additionally, rotting foods in landfills releases methane, an even more potent greenhouse gas than carbon dioxide.

Asthma, birth deformities, cancer, cardiovascular diseases, childhood cancer, COPD, infectious diseases, low birth weight and preterm delivery are just a few of the illnesses that might strike. 

The issue that waste creates might also include bacteria, vermin and insects. The food is wasted despite requiring a lot of fresh water, land and labour to extract the produce. Food waste would rank third in the world for greenhouse gas emissions if it were a nation.

How to reduce food wastage?

The best method to reduce food waste is to have a system for producing nutritious, healthful and sustainable food. Eating well, only purchasing foods when needed, purchasing and serving food in the required quantities and preserving food properly are some other things that could be done to prevent food wastage. People can create a composting area since food scraps can enrich the soil with nutrients and lower their carbon footprint. Up to 150 kg of food waste could potentially be avoided by home composting. 

Whenever possible, people could also donate leftover food to food banks. This option is viable for large parties and functions, where a big amount of food goes to waste. By doing so, a sense of being more wise and responsible will prevail in the minds of people. Additionally, by creating a weekly food list, people can avoid being tempted by promotional offers to buy more than what is actually needed.

Another practical solution is to freeze extra food before it starts getting stale. A record of everything in the freezer along with the date and time the food was frozen could be maintained and posted on the freezer door for easy access and better awareness.

Give away food you can't eat

Distributing the food that one can’t eat between friends, coworkers or the needy instead of throwing it away is a good way to avoid food wastage. If you are a part of some kind of  celebration, you may also get in touch with any of the Indian organisations that give leftover foods and catered party foods to the hungry. Consider providing leftover table or kitchen scraps to animals in need. Instead of simply tossing away leftover foods, it is more wise and kind to take the time to feed these poor creatures. The happiness of other living things can be greatly increased  by small acts of compassion from your side.

Apart from the above things, one could be mindful of their own needs and never purchase or serve themselves in excess. A major misconception that is responsible for food wastage are the dates mentioned on the food packaging. 

Best before and use by

Understanding the difference between Best Before and Use By dates could go a long way in preventing food wastage. Best Before date conveys that the food will retain its flavours and best qualities before a certain date, it could still be used beyond that date if stored properly. Use By date conveys that a food might not be suitable for consumption beyond that date. Understanding the various aspects of food packaging could also lead to better awareness. 

Don't hoard food

The practice of hoarding foods must be kept in check as inadequate storage facilities could ruin the food products. Another major source of food wastage in India is throwing away food mindlessly if one doesn’t like the taste. Serving oneself limited quantities of food but refilling to one’s fill is a good approach to prevent food wastage. Citizens across the globe must collectively take steps to reduce their individual carbon footprint as climate change also leads to loss of crops and eventually food crisis across the world.

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National Nutrition Week: Food Wastage In India, Its Implications on Nutrition and Sustainability

INDIANS waste as much food as the whole of United Kingdom consumes – a statistic that may not so much indicative of our love of surfeit, as it is of our population. Still, food wastage is an alarming issue in India. Our street and garbage bins, landfills have sufficient proof to prove it.

Weddings, canteens, hotels, social and family functions, households spew out so much food. according to the united nations development programme, up to 40% of the food produced in india is wasted. about 21 million tonnes of wheat are wasted in india and 50% of all food across the world meets the same fate and never reaches the needy. in fact, according to the agriculture ministry, inr 50,000 crores worth of food produced is wasted every year in the country., the nutritional loss, one of the most pressing implications of food wastage is the loss of essential nutrients that could have been utilized to address india’s malnutrition challenges. as millions of indians struggle to access adequate nutrition, the wastage of nutrient-rich foods exacerbates the problem. fruits, vegetables, dairy, and protein sources are often discarded before reaching consumers, resulting in the loss of vitamins, minerals, and proteins that are vital for health., malnutrition remains a significant issue in india despite advancements in various sectors. the global hunger index ranks india 101st out of 116 countries in 2022, indicating serious levels of hunger and undernutrition. while india’s agricultural production has increased significantly over the years, this accomplishment is diminished by the large quantity of food that goes to waste., impact on sustainability, food wastage also takes a toll on environmental sustainability. the resources used in food production—such as water, energy, and land—become wasted when the food is discarded. the carbon footprint associated with producing, transporting, and processing wasted food contributes to greenhouse gas emissions. furthermore, when food waste ends up in landfills, it generates methane, a potent greenhouse gas that accelerates climate change., consider the scenario: a farmer invests substantial resources in cultivating a crop. this process requires water, fertilizer, labour, and energy. the harvested crop then travels through the supply chain, consuming additional energy during transportation and storage. if a significant portion of this food goes to waste, the resources invested in its production are squandered, along with the potential to feed those in need., root causes of food wastage, several factors contribute to food wastage in india. poor storage and inadequate infrastructure along the supply chain lead to spoilage. a lack of awareness among consumers about proper food storage and confusion between “best before” and “use by” dates can lead to premature disposal. additionally, market demands for aesthetically perfect produce result in rejection of imperfect-looking fruits and vegetables., india’s food supply chain is intricate, often involving numerous intermediaries, from farmers and traders to distributors and retailers. this complexity can lead to inefficiencies, with food getting lost at various points along the chain due to lack of proper handling, storage, and transportation facilities. improving supply chain management, including cold storage facilities, transportation infrastructure, and packaging, could significantly reduce food wastage., why is food wastage a problem, 1) 25% of fresh water used to produce food is ultimately wasted, even as millions of people still don’t have access to drinking water. when you calculate the figures in cubic kilometers, this is a bit more than an average river., 2) even though the world produces enough food to feed twice the world’s present population, food wastage is ironically behind the billions of people who are malnourished. the number of hungry people in india has increased by 65 million more than the population of france. according to a survey by bhook (an organization working towards reducing hunger) in 2013, 20 crore indians sleep hungry on any given night. about 7 million children died in 2012 because of hunger/malnutrition., 3) acres of land are deforested to grow food. approximately 45% of india’s land is degraded primarily due to deforestation, unsustainable agricultural practices, and excessive groundwater extraction to meet the food demand., 4) 300 million barrels of oil are used to produce food that is ultimately wasted., the minister of food processing harsimrat kaur badal seems to have chalked out a roadmap. yes, a map literally, which shows exactly what fruits and vegetables are grown and where., she says, “my ministry works as a catalyst. it has the potential for doing a couple of things which are the need of the hour. firstly, bring down food wastage. food is being wasted at the harvest point and during transportation. if the same food which is wasted can be processed, it would mean it could either be available in raw form or in bottled form at a price which is affordable to the aam aadmi.”, food wastage cripples a country’s economy to an extent that most of us are unaware. some measures that the government needs to take include containing wastage in transportation, improve storage facilities (the cold storage chain is 50% less than required and that too needs to be brought up to world standards), food processing also needs to be sped up so food is saved and wasted less to feed more., while you may not be able to reduce food lost during production, you can certainly reduce food at your personal level of food waste. every step taken in the right direction counts., reducing food wastage: a multifaceted approach, addressing the pressing issue of food wastage requires a multifaceted approach that involves the concerted efforts of governments, industries, and individuals. by collectively addressing the root causes of wastage and implementing strategic measures, we can significantly curb the losses incurred in the food production process., 1. educational campaigns, educational campaigns serve as powerful tools to transform consumer behavior and perceptions regarding food wastage. raising awareness about the consequences of wastage and highlighting the direct impact on nutrition and sustainability can stimulate mindful consumption. these campaigns can also educate individuals on simple yet impactful practices that can be integrated into their daily lives:, – proper storage techniques: educating consumers about the correct methods of storing perishable items can extend their shelf life and reduce the likelihood of premature spoilage., – effective meal planning: encouraging individuals to plan their meals can prevent overbuying and lead to the consumption of purchased food items before they go bad., – creative use of leftovers: promoting the idea of repurposing leftovers into new dishes not only reduces food wastage but also adds variety to meals., 2. improved supply chain management, efforts to improve supply chain management play a crucial role in reducing food wastage at every stage of the journey from farm to table:, – cold storage infrastructure: investing in robust cold storage facilities can prolong the freshness of perishable goods, reducing spoilage during transportation and storage., – transportation efficiency: modernizing transportation networks and employing efficient logistics can minimize delays and ensure that produce reaches consumers promptly, preserving its quality., – packaging innovation: developing sustainable packaging solutions that provide adequate protection to food items can help prevent damage during transit., 3. surplus redistribution, the redirection of surplus food from farms, restaurants, and households to those in need forms a compassionate and effective approach to food wastage mitigation:, – collaborations with ngos and food banks: collaborating with non-governmental organizations (ngos) and food banks facilitates the organized collection and distribution of surplus food to vulnerable populations., – minimizing food disposal: encouraging food establishments to partner with local initiatives for surplus food donation can prevent edible food from being discarded unnecessarily., 4. policy reforms, governments play a pivotal role in shaping the strategies and frameworks that combat food wastage:, – incentivizing food donation: implementing incentives, such as tax breaks, for businesses that donate surplus food to charitable organizations can encourage greater participation in food redistribution., – stricter food labeling guidelines: introducing clearer and more informative labeling regulations can help consumers make informed decisions about the freshness and safety of food products., – promoting sustainable practices: governments can advocate for sustainable waste management practices, such as composting and recycling of food waste, reducing the burden on landfills and minimizing environmental impact., 9 things to do, here’s what one can do on a more personal level to contain the food wastage:, 1) plan out your meal and make your shopping list to determine what you actually need for the week. about 20% of what we buy in urban india ends up being thrown away.  you could in the week after cut down on the surplus and soon in two or three weeks you will have a precise list of your family’s weekly consumption. you have no idea how amazed you will be at how much you buy and what you actually consume. needless to say that the difference is but naturally wasted., 2) buy in quantities you can realistically use. avoid impulse buys. it will more or less find the bin., 3) if you cook at home, make sure you cook keeping in mind there is no excess. you can always complete your meals with a few fruits rather than keep some extra food in the refrigerator. it’s a lot better and a healthier practice too., 4) select according to their shelf life. use the green vegetables first. don’t throw out fruits and veggies with ‘aesthetic only’ blemishes. use canned and bottled food before expiry dates., 5) reuse the refrigerated left-overs (if any) for the very next meal., 6) even if food gets spoilt then compost it., 7) if you work in an office that has a canteen, check with them on how they manage excess food. cooked food, especially since it has a low shelf life needs to be managed better and faster. check with ngos who offer to transport excess food to the needy., 8) if you host a family get together either at home, a marriage hall or throw a party at a hotel, make sure you plan for the food to be transported to a place like an orphanage or an old age shelter., 9) make finishing your plate a habit. try to inculcate it further to as many possible., success stories and initiatives, 1. “annakshetra” project in rajasthan, the “annakshetra” initiative in rajasthan stands as a beacon of hope in the battle against food wastage. by collecting surplus food from weddings and events, the project redistributes it to individuals in need. this innovative approach not only prevents wastage but also addresses food insecurity among marginalized communities, fostering a sense of social responsibility and care., 2. feeding india and robin hood army, organizations like feeding india and robin hood army have emerged as champions in the fight against food wastage. by channeling surplus food from various sources to those who lack access to proper nutrition, these initiatives bridge the gap between abundance and need, transforming food wastage into a tool for social betterment., 3. pune’s waste management initiatives, in pune, volunteers from the swachh association have established a forward-thinking system that segregates kitchen waste into biodegradable and non-biodegradable categories. the organic waste is then converted into compost, enriching the soil and reducing the amount of waste ending up in landfills. this holistic approach not only addresses food wastage but also contributes to the broader goal of waste management and environmental conservation., the multifaceted approach to reducing food wastage outlined above underscores the urgency of tackling this challenge through collaborative efforts. governments, industries, and individuals must recognize their roles in mitigating food wastage’s adverse effects on nutrition and sustainability. by raising awareness, optimizing supply chains, redistributing surplus food, and implementing policy reforms, we can collectively pave the way for a future where food resources are valued, utilized efficiently, and directed towards nourishing communities and preserving our planet. through such concerted actions, we not only combat food wastage but also sow the seeds of positive change for generations to come., related articles more from author.

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Food Wastage in India – An Alarming Rise

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FOOD WASTAGE PROBLEM IN INDIA

According to the Food Waste Index Report 2021 published by the United Nations Environment Programme, 50 kg of food is thrown away per person every year in Indian homes.

Why in news?

Recently, on a food research trip to the Garhwal region of Uttarakhand, I watched a rather extraordinary traditional ritual. The entire mountain village of Satta in Tons Valley came together to slaughter, cook and honour a goat they had raised as a community for close to a year. Every part of the animal from head to tail was turned into something useful or delicious. Nothing was wasted. The community’s frugality is in stark contrast to how meat is consumed in most parts of urban India today, where the prime cuts are usually prized.

What is the problem?

The problem of food waste is a relatively modern one. India is an ancient civilisation and we have been prudent about food for millennia. Our parents and grandparents, too, once approached food and cooking with the same prudence. Yet, somewhere along the way, we lost sight of this “waste not, want not” mentality.

Nearly 40 per cent of the food produced in India is wasted every year due to fragmented food systems and inefficient supply chains — a figure estimated by the Food and Agricultural Organisation (FAO). This is the loss that occurs even before the food reaches the consumer.

There is also a significant amount of food waste generated in our homes. As per the Food Waste Index Report 2021, a staggering 50 kg of food is thrown away per person every year in Indian homes. This excess food waste usually ends up in landfills, creating potent greenhouse gases which have dire environmental implications. Meanwhile, we continue to be greenwashed into amassing more “organic” and “sustainable” products than we really need.

This has been a problem for decades, and is worsening with time. It was only when the  COVID-19   pandemic  came along in 2020 that many of us began taking note. Affluent Indians were suddenly inconvenienced by things otherwise taken for granted, like procuring groceries or worrying about how long their supplies would last. We came to realise that the food we eat goes far beyond the few bites it takes for us to finish it. We started becoming more conscious of our food choices.

The pandemic not only exposed the problems on food waste but also compounded them. In the wake of the lockdown imposed last year, surplus stocks of grain — pegged at 65 lakh tonnes in the first four months of 2020 — continued to rot in godowns across India. Access to food became extremely scarce for the poor, especially daily-wage labourers. Although essential commodities were exempt from movement restrictions, farmers across the country struggled to access markets, resulting in tonnes of food waste. Meanwhile, instinctive hoarding by the middle class disrupted the value chain, further aggravating the situation.

So how can we, as individuals, bring about change?

• The astonishing statistics of food waste attributed to households and their irresponsible consumption patterns means that change needs to begin in our own homes.
• Calculated purchasing when buying groceries, minimising single-use packaging wherever possible, ordering consciously from restaurants, and reconsidering extravagant buffet spreads at weddings can go a long way.
• At the community level, one can identify and get involved with organisations such as Coimbatore-based No Food Waste which aim to redistribute excess food to feed the needy and hungry.
• A strong sense of judiciousness in how we consume our food is the next logical step.
• We must attempt to change our “food abundance” mindset to a “food scarcity” one, working our way towards a zero-waste end goal.

And for the food that is left behind?

• Feed someone else or, at the very least, compost it so it doesn’t end up in landfills. Be open to incorporating nose-to-tail cooking when it comes to meat and seafood (fish head makes a fantastic curry!).
• The roots, shoots, leaves and stalks of most vegetables are perfectly edible.
• Regional Indian recipes like surnoli, a Mangalorean dosa made with watermelon rind, or gobhi danthal sabzi made with cauliflower stalks and leaves in Punjab, are born out of the ideas of frugality and respect for our food. Bengalis adopt a root-to-shoot philosophy throughout their cuisine — thor ghonto is a curry comprising tender banana stems, while ucche pata bora are fritters made with bitter gourd leaves.
• You can start with influencing simple decisions about your own food consumption, and then get people in your immediate community to join.
• Acquaint yourself with and support initiatives proactively working towards reducing food waste, such as Adrish, India’s first chain of zero-waste concept stores, which is focused on getting people to shift from harmful, artificial consumption to an eco-friendly, zero-waste lifestyle. Incidentally, adrish translates to “mirror”.
• And a long, hard look at ourselves and the way we consume is, perhaps, what we need right now to begin making even a small difference.

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Essay On Food Waste For Students & Children In Simple English

• January 12, 2022

The United States wastes an estimated 40% of all food produced in the country, and that number is growing. In order to combat this problem, grocery stores have begun donating surplus food to charities and non-profit organizations across the world. However, the amount of food wasted in developing countries remains a major concern.

What Exactly Do You Mean When You Say “Food Waste”?

Wasting food occurs when there is an abundance of food and we squander it poorly. According to a World Food Organization study, every seventh person in 119 nations is hungry. Hunger is also a factor in the country’s mortality toll. Around 12 million youngsters are said to be given meals every day under the mid-day-meal programs.

On the other hand, billions of people suffer from hunger , and we can witness heaps of food being wasted in metropolitan areas. Every day, about 194 million individuals in the nation sleep on an empty stomach. In India, approximately RS. 88800 cores of food are thrown away.

Why Do We Throw Food Away?

  1.  a wide range of foods.

Food was provided with great love by family or friends at many rituals in the past. Guests used to dine with their families and were wary about leaving any meal unfinished.

Nowadays, there are many meals, chaat-pakodi, and various kinds of ice cream on the booths; people come and form lines according to their preferences. Food waste is exacerbated by providing too many options.

There are two kinds of waste: individuals who leave unfinished food on the plate and people who arrive with fewer guests than anticipated. Although some of the remaining fresh food may be given or sold in the market, there is little that can be done with the stale food.

2.  Food Waste’s Consequences

When food becomes stale, the odor or scent begins to emanate from the food after it is thrown away, causing problems for individuals who live close and, in some cases, resulting in the death of an animal due to the foul stench of stale food.

Throwing food, for example, may seem innocuous at first, as something connected with a major celebration, but it is a significant global issue. In this context, a study from the World Food and Agriculture Organization examines food grain waste in depth.

This study, titled ‘Food Wastage Footprint: Natural Resource Impacts,’ claims that food security is impossible without avoiding food waste. This study, which looks at global food waste from an environmental standpoint, claims that food waste has a significant detrimental effect on water, land, climate, and biodiversity.

3.  The Answer To the Problem of Food Waste

Serve as required:

We may notice increased food waste on any event. People offer more food than they can consume and then discard it in the trash. It is also possible that there may be waste when feeding the infants, so please prevent this.

Smart Housewife:

If a family lives in a tiny home, the degree of buying items should be determined by the number of family members. Prepare as much food as is required; nevertheless, make the food in tiny quantities. Make only as much food as you can eat in a single day.

You may purchase paneer and not use it for a week, at which point it will deteriorate and you would have to discard it. It is preferable to purchase just the amount required for a few days. Check the refrigerator before heading to the store to see what things are already in the home and what needs to be purchased.

Ascertain that food waste reduces the resources available to those who do not have access to food to satisfy their hunger. Also, save a reserve for future generations.

If you have any additional questions regarding Essay On Food Waste, please post them in the comment section below.

The food waste in america essay is an essay about the problem of food waste. It has been written in simple english for students and children to understand.

Frequently Asked Questions

What is food waste in simple words.

Food waste is the food that is discarded or wasted during production, processing, distribution, and consumption. We can also say it is the food that doesnt reach our mouths.

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Sustainability in the kitchen: Reducing food waste and responsible sourcing

Sustainability in the kitchen is not limited to how the food is treated, but also depends on where the food comes from..

By Ajay Thakur

In today’s world, where adopting sustainability is cooler than ever, it is about time this movement entered kitchens as well. After all, eco-conscious practices in the kitchen can help in making a positive impact on the environment. Think about it: every meal prepared, every ingredient added, and every morsel of food thrown away has a ripple effect on the environment, making it vital to adopt sustainability in the kitchen.

So, how does one go about adopting eco-friendly practices in their kitchens? Well, there are two important pillars that can help in doing so: reducing food waste and responsible sourcing practices.

Around 1.6 billion tonnes of food goes to waste each year, and shockingly, much of it is perfectly edible. This is especially concerning given the widespread hunger in many underdeveloped regions. What’s worse, wasting food also means wasting precious resources like water, land, and energy.

When it comes to sourcing food, turning a blind eye to where our ingredients come from can lead to harmful environmental practices and exploitation of farmers and communities. But fear not! There are plenty of simple yet effective ways to make a positive impact by adopting sustainable kitchen practices. With just a few tweaks, we can minimize food waste and ensure ethical food procurement, making our kitchens eco-friendly without major overhauls.

Food Wastage: Getting Clever with Leftovers

Food wastage is a notorious villain lurking in every kitchen, to the extent that around one-third of all food produced globally goes wasted. How do you go about fixing such a major problem on a personal level? One of the easiest ways to do it is through proper meal planning. Think of it as planning your work schedule, where you take a few minutes each week to plan your meals, using what you already have and making a list of what you need. It saves time, money , and ensures nothing goes to waste.

Also read: Sustainable solutions: A look inside eco-friendly practices reshaping housing industry

Once the planning is done, it is equally important to ensure that the food is stored correctly to prolong its freshness. Using airtight containers, freezer bags, and storage wraps will help in keeping your fruits and veggies fresh.

No matter how hard one tries, there are bound to be some leftovers at the end of every meal, which usually end up in the waste bin. However, getting creative with leftovers and repurposing them into a different food item could be a game-changer. For instance, leftover bread can be turned into croutons and crumbs, whereas instead of throwing pasta water, it can be used to water plants.

Know your roots: Why Your Food’s Origin is a Big Deal

Sustainability in the kitchen is not limited to how the food is treated, but also depends on where the food comes from. The farm-to-fork process being ethical and non-exploitative across the value chain is vital in having a comprehensive impact on the environment. One of the best ways to ensure this is by sourcing local produce. Shopping at local mandis that bring produce from neighbouring farms not only helps in reducing transport emissions, but also supports local farmers and promotes food security.

As far as the quality of food is concerned, certifications are your best friends. Procuring food labelled as organic or fair trade ensures that it was produced using fair labour practices while prioritizing social and environmental responsibility.

Going for that seasonal stuff is another way to adopt sustainability. By doing so, you end up picking stuff that are already in abundance and hasn’t utilised any extra resources to make. It is a great addition to your culinary experience where you get the freshest stuff while minimizing your carbon footprint. In essence, adopting sustainable kitchen practices isn’t just a trend, but is about making conscious decisions that help leave a brighter future for the generations to come. By planning meals, using leftovers creatively, choosing local ingredients, reducing packaging, and saving water and energy, we all contribute to a greener food system. So, next time you’re planning a meal, remember: “Every Bite Counts!”

(The author is Head Chef at Hitchki and Henpecked. Views expressed are personal and not necessarily those of financialexpress.com.)

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