Food security and waste: the implications
A shortage is an insufficient quantity of food to cover the needs of an entire population . As a result, it threatens the food security of individuals. This food security is defined by the FAO as “the guarantee of physical and economic access to sufficient, healthy and nutritious food”.
The shortage today affects several essential foods such as wheat. An episode of high heat had an impact on wheat harvests in Canada and Europe. In 2021, global wheat production would have decreased by 13 million tonnes. In Europe, heavy rains are causing harvests to fall: 7.3 million tonnes forecast for a requirement of 9.5 million.
In addition, the shortage of wheat has led to an increase in prices, which are more attractive for some farmers, preferring to produce more wheat than green vegetables. The latter having also been affected by climatic events and led to disappointing production.
Finally, the food shortage affects the fishing sector, which is exploited in an unsustainable manner. In fact, 88% of fish are overexploited, in the process of being depleted or already exhausted. Here you will find an article on the negative impacts of overexploitation.
Impacts on food prices: multiple factors at play
Threats to food security
According to the FAO, food security corresponds to access for all people at all times to sufficient food for an active and healthy life.
In 2020, 811 million people were affected by hunger. Food insecurity does not only affect third world countries, but also developed countries such as France. In fact, 3.5 million people find themselves in a situation of food insecurity in France.
This insecurity can have different origins and involves a diverse population such as single-parent households, low-income households or even people with precarious employment. These figures are increasing and inflation is accentuating food insecurity in France and around the world.
Reduce losses and waste, and secure sufficient food
According to FAO, at the production level, reducing pre- and post-harvest losses is the start of reducing the cost of nutritious foods, and this reduction in prices could increase access to food for populations.
This can also apply at the consumer level, both within households and in the restaurant industry.
Reducing losses and waste allows for significant savings throughout the year. In fact, the cost of food waste in France amounts to 16 billion euros per year. Adopting a more sustainable food system and reducing waste by 50% at all levels of the supply chain would enable savings of 8 billion euros per year which would promote food security in France.
According to Statista, the catering and household sectors represent the largest share of waste in France, closely followed by production. To strengthen the sustainability of food systems, it is necessary to innovate to ensure the efficiency of the waste reduction process.
FOR A BETTER FUTURE
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