It is estimated that 1.3 billion tons of food is wasted every year worldwide, enough to feed people on three continents: Africa, America and Europe for 1 year. Economic losses are estimated at 100 billion USD.
Fruits, vegetables, fish, whole grains, eggs and dairy are the most commonly thrown away foods. Besides, about 250km 3 of water is wasted in the production of these foods, enough to fill 3 Lake Geneva, the second largest freshwater lake in Central Europe.
Fruits, vegetables, fish, whole grains, eggs and dairy are among the foods that get thrown away a lot.
In developing countries, waste mainly occurs during food production and storage, accounting for 54% of food wasted worldwide. This figure in developed countries is 46%. However, developed countries waste food mainly in the process of distribution and consumption .
In light of this, food manufacturers are encouraged to work together to avoid overproduction, increase the quantity and quality of food storage facilities, and also consider selling food directly to consumers. consumption instead of mainly supplying to supermarkets, where food selection standards are stricter.
Meanwhile, consumers are advised to save money, buy enough food and use leftovers as organic fertilizer. In addition, some countries also encourage people to bring bags of leftovers when eating out at restaurants.