essay on food wastage in india

Essay on Food Wastage in India

Students are often asked to write an essay on Food Wastage in India in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

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, 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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Essay on Food Wastage for Students and Children in 1100 Words

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.

Table of Contents

Introduction (Essay on Food Wastage – 1100 Words)

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.

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.

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.

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 – 

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. 

Ways to avoid food wastage (Solutions)

1. cook as much food as you need , 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.

3. You should know when your food will ruin 

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 

6. give what you need , 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: 

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

• May 29, 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 55 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 111 th position out of 125 countries in the Global Hunger Index, 2023.

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 92,000 crore/year. This is equivalent to nearly 1% of the GDP which is depleted in the form of food wastage in India. Each person in India wastes 55 kg of food per year as per UN Environment Programme’s report .

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.

• How Two Brothers started organic business and make million dollor
• 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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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.

Curbing Food Wastage Through Sustainable Development

Food insecurity is now an impending threat, menu of solutions for closing the food gap.

सस्ते घरों का सपना देखने वाले मुंबईकरों के लिए खुशखबरी, म्हाडा ने कम किया रेट, बढ़ाया डेट

अदाणी के सीएसआर से बनी रोड, 4 हज़ार ग्रामीणों को फायदा

घर बैठे करें फ्लैट ट्रांसफर, एसआरए ने शुरू किया ऑनलाइन सुविधा  

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Food Wastage Issue

• 07 Apr 2021
• GS Paper - 2
• Government Policies & Interventions

This article is based on “India has a food wastage problem. Here’s how individuals can make a difference” which was published in The Indian Express on 07/04/2021. It talks about the food wastage issue in India.

Despite adequate food production, the UN Food and Agriculture Organisation has reported that about 190 million Indians remain undernourished. Moreover, it states that every third malnourished child is Indian.

Ironically, the same report highlights that around 40% of the food produced in India is either lost or wasted. It is further estimated that the value of food wastage in India is around ₹92,000 crores per annum.

This food wastage, however, isn’t limited to one level alone but perforates through every stage; from harvesting, processing, packaging, and transporting to the end stage of consumption.

Though food wastage is a global problem, India stands a chance to convert this into an opportunity, if it can address it properly.

Case Study: SAFAL Outlet

• On average, 18.7 kgs of food was disposed off by one Safal outlet daily.
• This suggests that an estimated 7.5 tonnes of food are discarded daily across the 400 Safal outlets in Delhi.
• Approximately 84.7% of the total food waste recorded was thrown in the bin, while the rest was either fed to the poor or some animals.
• A significant portion of the food waste bin was still in edible condition.
• If the edible food waste generated by Safal is diverted, an estimated 2000 people could be fed daily.

Challenge of Food Wastage

• This is the loss that occurs even before the food reaches the consumer.
• Food Wastage At Households: 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.
• Greenhouse Gases Emission: This excess food waste usually ends up in landfills, creating potent greenhouse gases which have dire environmental implications.
• 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 laborers.
• Supply-Chain Management Issues: Some problems in the Indian food supply chain include inefficiency of government programs, lack of transparency in revenue generation, insufficient storage facilities, and lack of comprehensive and accurate inventories.

Way Forward

• Calculated purchasing when buying groceries, minimizing single-use packaging wherever possible, ordering consciously from restaurants, and reconsidering extravagant buffet spreads at weddings can go a long way.
• The option of distribution through food banks can also be explored, as can tie-ups with private actors so that food can reach hunger hotspots.
• At the community level, one can identify and get involved with organizations such as Coimbatore-based No Food Waste which aims to redistribute excess food to feed the needy and hungry.
• For example, in France, supermarkets prioritize the reduction, reuse, and recycling of extra food.
• Planning in the supply chain can improve with technology, reducing transit time in shipping and logistics. In addition, multiple government initiatives are also assisting in building infrastructure for the food industry.
• Investments in the vibrant start-up ecosystem in India can also aid in addressing all the hindrances in the system with the support of the latest logistics and supply chain technologies, blockchain, artificial intelligence, data monitoring, storage, and packaging solutions

Early awareness about our duty to minimize food waste is critical in changing the way our society addresses hunger and food scarcity. Thus everyone must join hands if we are to work towards a truly sustainable India that does not have millions undernourished despite having adequate food production.

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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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Fighting climate change by minimizing food waste

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Subhadip Senapati and Narayan Barman

Climate catastrophe is not a dystopic calamity from the future anymore, it is already upon us. There are some compelling and undeniable shreds of evidence for climate change seen throughout the world – the rise of average surface temperature, the rise of sea level, melting glaciers, and extreme and unusual events to mention a few. 1  India is also experiencing the wrath of climate change. The unusually warm weather, a decrease in seasonal rainfall, frequent depressions and cyclones point in that direction. 2  India, a country with an almost 1.4 billion population, rich with natural resources, must find ways to combat climate change to save its citizens and preserve its abundant natural resources. For us to be successful in this endeavour, we must understand the reasons behind climate change and act on it. One of the most underappreciated, yet significant causes of climate change is food waste. Almost 1/3 rd  of the food (vegetables, fruits, dairy, meats, etc.) being produced globally is wasted every year. Rotten food emits greenhouse gases and accounts for almost 8-10% of the total greenhouse emissions, leading to global warming and climate change. 3 If food waste were a country, it would rank third in total greenhouse gas emission after China and the USA, followed by India and Russia (Figure 1). 4 About 1.8 billion tons of food is wasted worldwide every year and the resources needed to produce the food that is wasted/lost have a carbon footprint of 3.3 billion tons of CO 2 . 4

Figure 1. Level of country-wise green-house gas emission. 1 Images courtesy: Subhadip Senapati and Narayan Barman

Up to 40% of the food produced in India is wasted. India wastes as much food as the United Kingdom consumes. The food waste per capita per year in India is 51 kgs. 5  In a country, where millions go hungry daily, this is also a humanitarian issue and leads to a huge economic loss too. We all must take responsibility, individually and collectively, to minimize the food waste around us. To achieve this, we must spread awareness and educate kids and adults about how food waste contributes to climate change and how we can minimize it. The aim of this article is to:

a) Spread awareness regarding climate change and how food waste is contributing to it.

b) Educate students on the negative repercussions of food waste.

c) Encourage people to minimize their food waste and plan for better waste management.

Correcting the course: educating young minds

To educate young kids and students about the long-term repercussions of food waste, the following steps can be undertaken. Students are extremely impressionable and they learn a lot just by observing their parents and teachers. Hence, educating the parents and teachers is critical to achieving the final goal.

1. Awareness assessment : The first step should be assessing the present awareness regarding climate change among the students and their parents. This can be followed by another survey to understand the extent of food wastage in their homes. Surveys can be conducted with students from both rural and urban backgrounds. The outcomes of these assessments will tell us how conscious the students (and, their parents) are on the topics of climate change, food waste, and the causal effects the latter has on the former. This data will act as the platform for the critical interventions required in the next step.

2.Educating students and spreading awareness : Students should be made aware of the implications of the climate crisis and how food waste is contributing to that (through presentations, online simulations, videos, and teacher-student interaction). There can be quizzes at regular intervals to monitor their progress. Their parents will also be made aware of the negative impact food waste has on climate change. This might drive them towards minimizing food waste at home, and lead by example for their kids. An extremely useful, open-source document provided by World Wildlife Fund (WWF) could be used for this purpose. 6 A brief activity at school can be conducted to make students aware of the amount of food that gets wasted in schools or homes.

        2.1.Students’ activity: Food-waste audit

•  Before the students have lunch at school, give each student a waste container.
• After their lunch, ask the students to put the remaining food and drink in the container (without box, bags, wrappers, etc.).
• Students can weigh their individual food waste and note it down. Later, they can throw the wasted food into a large waste container.
• Students can then weigh the total food waste and note it down. Alternatively, they can just add up the weights of individual waste and calculate the total waste.
• Once students realize how much total food they have wasted, conduct a discussion session with them. Ask the students if they can think of any potential problems associated with food waste.
• The students can conduct the same activity at regular intervals. The data could tell us if the students are becoming aware of the relevant issues and minimizing their waste.

3. Fun engaging projects : Toolkits can be provided for students from different grades to perform a few activities at home or at school. Some of these activities can utilize food waste as fertilizers, to grow vegetables, formulate cleaning products, or make air fresheners, to name a few. A few activities have been proposed in this article. Teachers can modify these activities or come up with their own activities.

         3.1 Growing vegetables from waste

• This activity can be performed using the unused base or root parts of several common vegetables, such as lettuce, green onions, onions, beetroot, etc., as these are easy to avail. But several other vegetable scraps can be used as an alternative. 7
• Students can take the unused parts of the vegetable (scraps) and partially submerge them in water in small glass jars. These could be the base of a lettuce, the white bottom part of the spring onion, top part of the beetroot, or onion with root. The onion and beetroot scraps should not be completely submerged to avoid rotting.
• Keep the jars of water with the vegetable scraps under the sun for 5-7 days and add water to the jars to compensate for the water loss due to evaporation.
• After a few days, roots / shoots / sprout (depending on the vegetables) will start to grow.
• After 7-10 days, plant them.
• Vegetables will continue to grow, but may take different time to do so.
• Different forms of food waste such as egg shells, used coffee grounds, used tea leaves can be added to the soil as sources of nutrients.

Figure 2. Regrowing fresh spring onion from its scraps

4. Creating reading material : For educational purposes, engaging study material(s) can be created. The content can be customized based on the students’ levels and can focus on the already available chapters from the NCERT syllabus (i.e., ‘Garbage in Garbage out’, ‘Waste Management’, ‘Pollution of Air and Water’, ‘World Climate and Climate Change’, etc.).

5. Waste management: Finally, some other alternatives to utilize food waste at home (such as compost, animal food, biogas, and other creative pathways) can be implemented as short-term projects. 8-10 Creating biogas or electricity from food waste can be a little challenging in a school environment due to the nature of equipment or setups involved. However, if that is not an issue, students can participate in short-term projects to form biogas or electricity from food-waste. One simple activity based on composting has been proposed here (Figure 3).

     5.1 Students’ activity: Food-waste to compost

• Students can take a suitable container for producing the compost. It can be a compost bin, a bucket, empty paint container, terracotta pot, etc., and the volume can vary depending on the amount of waste. They should make a few holes on the walls, the lid and also at the bottom of the container to facilitate aerobic composting and drainage. Alternatively, plastic garbage bags can be used.
• Fill the first layer with the ‘brown’ materials. This can be a mixture of soil, dry leaves, small pieces of newspaper, paper napkins, cocopeat, small cardboard pieces, etc.
• The next layer is crucial. This is the ‘green’ layer, where students can use food scraps (vegetable and fruit wastes) from the kitchen and transfer them on top of the brown layer. Broken pieces of egg shells can be used as well.
• Important: Do not use milk, meat, or cooked products as these can attract unwanted pests and can compromise the compost process.
• To facilitate the bacterial composting process, curd or yogurt can be added. This is an optional step that will make the process faster.
• Next, students can add another layer of ‘brown’ material containing soil, dry leaves, etc. They should add enough water so that the mixture is moist.
• Close the lid and keep the container aside for a week. After one week, students will see that the composting process has started. They can mix the layers well to facilitate aerobic decomposition.
• After one month, the compost should be ready for use.

Figure 3. Different layers of waste that will form compost material from food-waste

Potential impact

Young students are the future of any country and their awareness will bring positive change to the future of India. At the same time, increased appreciation for nature and climate could encourage adult citizens to act more responsibly. As an added advantage, both students and their parents will be able to learn from each other in a symbiotic way. By minimizing food waste, we will be able to curb greenhouse gas emissions by up to 8-10%, which is bound to leave a positive footprint in our fight against the climate crisis. 11  We must realize that wasting food not only has humanitarian and economic repercussions but also environmental ones and it is high time that we acted on it.

• Climate Change Evidence and Causes, Update 2020, Royal Society of Chemistry
• Dash et al, Some evidence of climate change in twentieth-century India, Climatic Change,2007, 85, 299-321
• UNEP Food Waste Index Report, 2021
• Food Waste Footprint & Climate Change, Food and Agricultural Organization of the United Nations
• Nigam et al, Food Waste Management, Amity Journal of Energy and Environmental Studies, 2017, 3 (2), 1-8
• Food waste warrior, World Wildlife Fund, Be A Food Waste Warrior | Educators Toolkits | WWF (worldwildlife.org)
• The Edible Schoolyard project, Growing Food from Food Scraps (edibleschoolyard.org)
• School Composting – Let’s Get Growing!, Cornell Waste Management Institute, School Composting – Let’s Get Growing! (cornell.edu)
• Mirmohamadsadeghi et al, Biogas production from food wastes: A review on recent developments and future perspectives, Bioresource Technology Reports, 2019, 7, 100202
• Dahunsi, Electricity generation from food wastes and spent animal beddings with nutrients recirculation in catalytic fuel cell, Scientific Reports, 2020, 10, 10735
• Broeze et al, Trade-Off Analyses of Food Loss and Waste Reduction and Greenhouse Gas Emissions in Food Supply Chains, Sustainability 2023, 15(11), 8531

Subhadip Senapati is with the Prayoga Institute of Education Research, Bengaluru. He can be reached at [email protected]

Narayan Barman  is a key part of the chemistry lab at Prayoga and ensures smooth operation. He can be reached at [email protected]

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Essay on Food Waste

Introduction

Food is one of our basic needs. It is important for everyone, whether rich or poor. But it is a fact that the King has plenty of food, while a poor wanders for his one-time meal. It is found that one, who has plenty of food, often wastes it.

The wastage of food starts right from its production to the final consumption. While storing the grown crop, lots of food wastes because of improper storage. Purchasing more than the needed food in restaurants and hotels is also a major reason for food wastage. Sometimes, there is food prepared more than needed in our houses, which brings the wastage of lots of food. The food, prepared in the marriages and other functions, also causes food wastage in a huge amount.

There should be proper planning of the food storage. Also, we should buy and cook only the needed amount of food. Instead of wasting food in marriages and other functions, we can distribute them among hungry poor people. There are lots of ways to avoid food wastage.

There are many families across the world living without food. Think about them and start feeding them whenever it is possible, instead of wasting it. Food is for everyone, not for one.

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• Published: 23 August 2024

Food loss and waste

Nature Food volume  5 ,  page 639 ( 2024 ) Cite this article

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Not only does the problem persist, but it is also getting worse. Nature Food’s Collection ‘Loss and waste in food systems’ is a contribution to the debate on drivers, impacts and solutions.

Food loss occurs along the food supply chain up to the sales level, whereas food waste refers to what is thrown away by retailers and consumers. Food loss and waste (FLW), the sum of the two, is central to the food systems crisis we are living through today — depleting natural resources, contributing to climate change and hindering food security. Curbing FLW can not only ameliorate these issues, but also avoid the additional environmental burden associated with future food production.

In a world where 29% of the global population is moderately or severely food insecure 1 , the fact that FLW amounts to about one third (or 1.3 billion tonnes) of the total food produced is hard to swallow. In 2022, 13% of all food produced was lost, and another 19% of food available to consumers was wasted at the retail, food service and household levels. The highest FLW shares are seen in the case of fruits and vegetables (45%), followed by fish and seafood (35%), cereals (30%), dairy products (20%), and meat and poultry (20%) 2 .

Having passed the midpoint of the implementation of the Agenda 2030 , the achievement of Sustainable Development Goal 12, target 12.3 — dedicated to halving per capita global food waste at the retail and consumer levels and reducing food losses along production and supply chains, including post-harvest losses — is still looking elusive. Food loss is greater in developing countries, where it tends to occur at the early stages of the food supply chain due to limitations in harvesting, storage and transport. When it comes to food waste, an increased convergence in the average per capita household food waste has been observed over past years (with high-income, upper–middle-income and lower–middle-income countries differing in observed average levels of household food waste by just 7 kg capita –1 year –1 ) 3 .

What prevents us from solving FLW? It all starts with data availability. Unsurprisingly, on-farm data for food loss are particularly hard to collect not only because of their diffuse nature but also because they involve poor countries with sparse reporting and monitoring tools. Different definitions of ‘edible’ and ‘non-edible’ crops, or of what can be redirected to non-food chains, represent an additional challenge. Something similar happens with food waste; according to the United Nations Environment Programme (UNEP), the custodian of the Food Waste Index, very few countries have estimates suitable for tracking progress towards the Sustainable Development Goals in 2030, which poses a barrier to understanding the problem and assessing the effectiveness of interventions. More investment is needed in the development of technologies that increase resource-use efficiency and avoid FLW; creative solutions to mitigate the impact of unavoidable loss and waste, from food upcycling and processing into new materials to anti-food-waste apps, could also foster a paradigm shift. Crucially, the way the food market operates renders food waste profitable, whereas the fact that food prices do not reflect social and environmental costs rewards inefficiency and reinforces inequalities.

The above won’t get us far unless producers, consumers, business and governments act together. Around 60% of the world’s food waste in 2022 came from households, followed by the food service sector and the retail sector. Solutions must be addressed at both the individual and systemic levels, including international collaboration among countries and across supply chains. Important regional differences exist and must be considered when designing solutions, alongside disparities across income groups and urban–rural areas within the same country.

This month, Nature Food is launching a Collection relevant to this debate. Entitled ‘Loss and waste in food systems’, it brings together primary research and commentary pieces examining the driving factors and impacts of food loss and waste at both regional and global levels, while exploring solutions for more sustainable food systems. The Collection will be updated as new publications come out. We hope you will feel inspired to contribute to it!

The State of Food Security and Nutrition in the World 2024 – Financing to End Hunger, Food Insecurity and Malnutrition in All its Forms (FAO, IFAD, UNICEF, WFP & WHO, 2024); https://go.nature.com/3ypZwxC

Food Waste Index Report 2024. Think Eat Save: Tracking Progress to Halve Global Food Waste (UNEP, 2024); https://go.nature.com/4dD9dHG

UNEP Food Waste Index Report 2024 Key Messages (UNEP, 2024); https://go.nature.com/3SJx1Sm

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Global Report on Food Crises (GRFC) 2024

Published by the Food Security Information Network (FSIN) in support of the Global Network against Food Crises (GNAFC), the GRFC 2024 is the reference document for global, regional and country-level acute food insecurity in 2023. The report is the result of a collaborative effort among 16 partners to achieve a consensus-based assessment of acute food insecurity and malnutrition in countries with food crises and aims to inform humanitarian and development action.  

FSIN and Global Network Against Food Crises. 2024. GRFC 2024 . Rome.

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Most food waste happens at home – new research reveals the best ways to reduce it

Associate Professor in Behavioural Decision Making, University of Leeds

Disclosure statement

Gulbanu Kaptan was awarded research funding (with project partners WRAP and Zero Waste Scotland) from the UKRI ESRC for a project on reducing household food waste (2020-2022). She is a Co-investigator on a UKRI Strategic Priorities Fund project on ensuring food system resilience. Between 2021 and 2023, she worked as an expert member of the European Consumer Food Waste Forum.

University of Leeds provides funding as a founding partner of The Conversation UK.

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The EU and UK pledged to reduce food waste, in line with the UN’s goal to halve global food waste by 2030. With most (approximately 53%) of total food waste in European countries occurring in homes, this stage of the food chain presents the most significant challenge due to the need for widespread behaviour change.

Although consumer food waste is a complex issue influenced by factors such as people’s knowledge, habits, social norms and food supply chain efficiency, reducing household food waste is achievable.

Reduction of food waste can have multiple benefits, including conserving limited natural resources such as water, improving food security and reducing greenhouse gas emissions that contribute to climate change. My new research shows that reduction is possible with the right tools for behaviour change and consumer willingness to prevent food waste.

I was in a team of 15 researchers and practitioners with expertise in consumer food waste prevention, working with the European Consumer Food Waste Forum . We evaluated 78 interventions across the EU, UK and beyond .

A combination of different approaches is needed to significantly reduce consumer food waste – there’s no single thing that could change the way everyone deals with their food waste. Customised interventions to specific groups of consumers works best, especially when people are willing, engaged and actively involved in the process.

We identified which of the solutions resulted in the biggest reductions in consumer food waste and made recommendations to tackle the problem.

Here are five steps that can help reduce food waste in your household:

1. Find out the facts

Start by educating yourself and your family to raise your awareness and motivate you to make changes to your daily routine. Look online at environmental charity Wrap ( the Waste and Resources Action Programme ) for useful resources about the problem of food waste and its negative effects on our present and future.

Share this knowledge and experience with your family, including your children. Learn about the ways to prevent food waste at home, for example, how to store food to eat healthily with less waste and how to reuse leftovers.

2. Make small changes

Make simple adjustments to your routine at home. Try going shopping with a list to avoid buying food you don’t need and might not use, plan your meals to buy just the right amount of ingredients, check date labels on packaging to prioritise eating items that are closer to expiring and reuse leftovers to make sure every bit of edible food is consumed.

3. Get confident in the kitchen

Cook and eat at home more often to eat healthily and reduce food waste .

Sign up to a cooking class to develop your skills in a fun way. Learning to prepare food more efficiently or getting creative with leftovers will help you make the most of your ingredients and prevent waste.

4. Use visual reminders

Employ simple tools and prompts to remind you about sustainable switches that can be incorporated into daily life. Put a sticker on foods that are nearing expiration dates to use them first or take pictures of wasted food to put it on your fridge as a visual reminder of the negative impact of waste.

5. Mix it up

Combine various approaches to prevent food waste in a way that works best for you and keeps you on track. Follow online tips and advice from organisations such as Zero Waste Scotland and Hubbub , use food waste apps such as Kitche, Too Good To Go or Olio to share excess ingredients with neighbours.

You can also get involved with community programmes in your local area such as FareShare Yorkshire and Surplus2Purpose , an initiative that redistributes unwanted food stock to those who need it most.

By adopting some or all of these practices and encouraging others to do the same, you can contribute to a larger movement to reduce food waste and help promote healthier and more sustainable eating habits.

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Economic impact of food loss and wastage

Food wastage and loss is a global problem. While food waste is the decrease in the quantity or quality of food resulting from decisions and actions by retailers, food service providers and consumers, food loss on the other handis the decrease in the quantity or quality of food resulting from decisions and actions by food suppliers in the chain, excluding retailers, food service providers and consumers. The Food and Agriculture Organization (FAO) reported that approximately one-third of all produced foods globally (1.3 billion tons of edible food) for human consumption is lost and wasted every year across the supply chain.

Even as India struggles to feed it’s growing population, the country has been witnessing a significant amount of food wastage. It is estimated by the UN that nearly 40 % of the food produced in India is lost before it reaches the consumers.Due to lack of modern harvesting technologies and cold chain infrastructure (harvesting, transporting, processing, packaging and consumption), India witnesses close to 4.6-15.9% wastage in fruits and vegetables annually. The wastage levels in other perishables is also significantly high – 5.2% in inland fish, 10.5% in marine fish, 2.7% in meat and 6.7% in poultry meat. Further the estimated annual losses of agri produce currently stands at INR 92,651 crore and value of losses in F&V, meat, fish and milk stands at INR 58,478 crore.

This is a huge impact on the economy and to tackle it, there should be an awareness and understanding of agri-logisticsbeing an utmost priority of the system rather than a buffer against local demand. A late harvest also results in losses from attack by birds and other pests. Therefore, adoption of technology – mechanized or semi-mechanized systems for operations such as harvesting, threshing, drying, etc.will help in cutting the working time, increasing production by reducing the labour required and exploiting the land to better advantage. There is also an increased interest in research for new business models, policies and technologies that could help address the inefficiencies that results in the waste.

One big step in this direction has been taken by the SAVE FOOD initiative, a joint venture of the Food and Agriculture Organization of the United Nations (FAO), the United Nations Environment Programme (UNEP) and Messe Düsseldorf to fight global food waste and loss.  With funding from the initiative, a study has been conducted by FAO in Andhra Pradesh on the food supply chains of rice, chickpea, milk and mango. The study indicated a need for capacity building at different levels of the supply chain along with investment in large storage facilities and related infrastructures.

In 2017, the Government of India announced INR 3,100 crore new integrated Cold Chain Projects to create a national grid across the country for addressing the stock piling concerns for perishable commodities. Since then 1303 cold storages with a total capacity of 45,62,860 Metric Tonnes (MT) have been established in the country under the schemes declared by Ministry of Food Processing Industries and Department of Agriculture, Cooperation & Farmers Welfare (DAC&FW).

The 2020 Union Budget also recognized the need for infrastructure development in the supply chain and the Finance Minister of India, Ms Nirmala Sitharaman announced the cold storage challenge in the country. With an estimated investment of ₹21,000 Crores for upgrading cold storage in India,a capacity of 162 million metric tons of cold storage, reefer van facilities etc have been identified.

Under this budget the government also announced the Krishi Udaan Yojana for safe transit of perishable goods for both National and International routes, setting-up Kisan Rail for quick transportation of Farm produced goods across the country and providing viability gap funding for warehousing.

Financial assistance for entrepreneurs has paved the path for start-ups to embrace this issue as an opportunity. One can see a rise in innovative methodology in biogas plants using waste from fields (such as crop stubble), automated waste re-processors and end-to-end food waste management services. Startups are also focusing on converting food waste collected from various hotels and restaurants into nutritious fertilizers through fermentation.

While these are relevant steps towards food waste reduction and management, there still remains a scope to increase awareness on the causes, impact and approaches. A common platform for information sharing is required to encourage dialogue between various stakeholders. This will also enhance adoption of good practices and boost alliances and synergy of initiatives.

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Food wastage in india: a concern.

Every year, World Food Day is celebrated on 16 October. This day aims at tackling global hunger and striving to eradicate hunger across the world. But question arises are we learning something from the celebration not to waste food in order to tackle hunger? As per ancient wisdom, food is hailed as nectar, and wastage of food is considered a sin. But one-third of all food globally goes to waste. That’s enough to feed 3 billion people! Food wastage is fast assuming serious dimensions. According to the Food and Agriculture Organisation (FAO), a staggering 1.3 billion tonnes of food is being wasted annually. The FAO report further states that one-third of the total global food production is wasted, costing the world economy about $750 billion or INR 47 lakh crore. According to the UN Hunger Report, although the world produces enough food to feed the entire global population, still as many as 811 million people go hungry every day. It is because of food wastage. As per Food and Agricultural Organisation report, nearly 931 million tonnes of food go to waste each year which accounts for nearly 17% of global food production. As per the UN Environment Programme’s (UNEP) Food Waste Index Report, 2021 61% of food waste comes from households, 26% from food service and 13% from retail. According to the report, the US wasted 59 kg per household and China 64 kg per household. The household food waste estimate in the US 19,359,951 tonnes a year, while China accounts for 91,646,213 tonnes of food wastage a year that amounts to a staggering 68,760,163 metric tonnes of household food waste per year. According to a report by the National Resources Defence Council (NRDC), 40 per cent of the food goes uneaten in the US, whereas in Asia, India and China cause a loss 1.3 billion tonnes of food wastage every year.

It’s a grim paradox; a country that struggles to feed its starving population also wastes a lot of food. This contradiction puts India in a piquant situation: It produces more, wastes more while more people go hungry. Indians waste as much food as the whole of United Kingdom consumes – food wastage is an alarming issue in India. Our streets and garbage bins, landfills have enough proof to prove it. Wastage of food is not indicative of only hunger or pollution, but also many economic problems in the country, such as inflation. In India, the bigger the wedding, the larger the party and the more colossal the waste. Weddings, restaurants, hotels, social and family functions, households spew out so much food. In an eye-opening revelation, Indian households waste 50 kilograms of food per person per year or 68,760,163 tonnes a year., according to the United Nations Environment Programme’s Food Waste Index Report 2021.In India, 40% of the food is wasted which is equivalent to Rs 92,000 crore a year. Around 1% of the GDP is depleted in the form of food wastage. According to the Ministry of Agriculture (Govt of India), INR 50,000 crore of food produced gets wasted every year.

Food loss and waste undermine the sustainability of our food systems. When food is lost or wasted, all the resources that were used to produce this food – including water, land, energy, labour and capital – go to waste. Food wastage’s carbon footprint is estimated at 3.3 billion tonnes of CO2 equivalent of GHG released into the atmosphere per year.

Only government policies are not responsible for food waste problem we are facing today, but our culture and traditions are also playing a lead role in this drama.

So, stopping the wastage of food is one single step that can make our country and planet a better place to live. It is a very easy habit that needs a small tweaking of our existing habits of how we consume and store our food.

Prof. Mithilesh Kumar Sinha Department of Economics Nagaland University, Lumami

• Food Wastage

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Essay on Food Waste in English for Children and Students

Essay on Food Waste

Introduction

Food is one of our basic needs. It is important for everyone, whether rich or poor. But it is a fact that the King has plenty of food, while a poor wanders for his one-time meal. It is found that one, who has plenty of food, often wastes it.

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The wastage of food starts right from its production to the final consumption. While storing the grown crop, lots of food wastes because of improper storage. Purchasing more than the needed food in restaurants and hotels is also a major reason for food wastage. Sometimes, there is food prepared more than needed in our houses, which brings the wastage of lots of food. The food, prepared in the marriages and other functions, also causes food wastage in a huge amount.

There should be proper planning of the food storage. Also, we should buy and cook only the needed amount of food. Instead of wasting food in marriages and other functions, we can distribute them among hungry poor people. There are lots of ways to avoid food wastage.

There are many families across the world living without food. Think about them and start feeding them whenever it is possible, instead of wasting it. Food is for everyone, not for one.

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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.

Why do students waste food?

Why is food waste important, related topics.

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Eurasia Review

A Journal of Analysis and News

A sauteed patty composed of soy pulp innoculated with Neurospora mold and left to ferment for several days. UC Berkeley postdoctoral fellow Vayu Hill-Maini prepared and cooked the patty, plating it with a cashew cream sauce, baked yams and a fresh cherry tomato and cucumber salad. CREDIT: Vayu Hill-Maini, UC Berkeley

Can Fungi Turn Food Waste Into Next Culinary Sensation?

By Eurasia Review

Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using fungi.

One of his collaborators is Rasmus Munk, head chef and co-owner of the Michelin two-star restaurant Alchemist in Copenhagen, who serves a dessert — orange-colored  Neurospora  mold grown on rice — inspired by Hill-Maini.

For the past two years, Hill-Maini has worked with a team of chefs at Blue Hill at Stone Barns, a Michelin two-star restaurant in Pocantico Hills, New York, to generate tasty morsels from  Neurospora  mold grown on grains and pulses, including the pulp left over from making oat milk. At Blue Hill, you may soon be served a patty of grain covered with orange  Neurospora  with a side of moldy bread — orange  Neurospora  grown on rice bread that, when fried, smells and tastes like a toasted cheese sandwich.

That’s only the beginning for Hill-Maini, a Miller postdoctoral fellow at the University of California, Berkeley. Working in the lab of Jay Keasling, UC Berkeley professor of chemical and biomolecular engineering, he has devoted himself to learning everything there is to know about  Neurospora intermedia  — a widespread fungus that is traditionally used in Indonesia to make a food called oncom (pronounced ahn’ cham) from soy pulp — so it can be adapted broadly to Western food waste and Western palates.

“Our food system is very inefficient. A third or so of all food that’s produced in the U.S. alone is wasted, and it isn’t just eggshells in your trash. It’s on an industrial scale,” said Hill-Maini. “What happens to all the grain that was involved in the brewing process, all the oats that didn’t make it into the oat milk, the soybeans that didn’t make it into the soy milk? It’s thrown out.”

When a fellow chef from Indonesia introduced him to fermented oncom, he said it struck him that “this food is a beautiful example of how we can take waste, ferment it and make human food from it. So let’s learn from this example, study this process in detail, and maybe there’s broader lessons we can draw about how to tackle the general challenge of food waste.”

Hill-Maini’s evangelizing about the benefits of  Neurospora  inspired Blue Hill to install an incubator and tissue culture hood in its test kitchen this summer, allowing the restaurant to dive more deeply into fungal foods. Before, Luzmore, chef in charge of special projects, FedExed various substrates to Hill-Maini’s lab at the Joint BioEnergy Institute (JBEI) in Emeryville, California, near UC Berkeley, where  Neurospora  magically transformed them for study. Luzmore has tasted many  Neurospora  experiments, though his favorite is made fromstale rice bread.

“It’s incredibly delicious. It looks and tastes like you grated cheddar onto bread and toasted it,” Luzmore said. “It’s a very clear window into what can be done with this.”

While people from many cultures have long eaten foods transformed by fungi — grain turned into alcohol by yeast, milk curds turned into blue cheese by  Penicillium  mold, soy sauce and miso produced from soybeans by koji mold ( Aspergillus oryzae ) — oncom is unique in being produced from waste food. Developed by native Javans long ago, it appears to be the only human food fermented solely by  Neurospora  mold. But not for long.

A paper by Hill-Maini about the genetics of the  Neurospora intermedia  strains that transform soy milk waste into oncom, and how the fungi chemically alter 30 different kinds of plant waste, will be published online Aug. 29 in the journal  Nature Microbiology .

“In the last few years, I think, fungi and molds have caught the public eye for their health and environmental benefits, but a lot less is known about the molecular processes that these fungi carry out to transform ingredients into food,” he said. “Our discovery, I think, opens our eyes to these possibilities and unlocks further the potential of these fungi for planetary health and planetary sustainability.”

A nutritious snack in 36 hours

In West Java, oncom comes in two varieties: red oncom, which is made by fermenting soy pulp left over from making tofu, and black oncom, which is grown on the leftover pressings from making peanut oil. They’re used similarly — in stir-fries, as fried snacks and with rice as a dumpling filling.

One of the amazing things about these moldy concoctions, Hill-Maini found, is that the fungi transform indigestible plant material — polysaccharides, including pectin and cellulose, originating from the plant cell wall — into digestible, nutritious and tasty food in about 36 hours.

“The fungus readily eats those things and in doing so makes this food and also more of itself, which increases the protein content,” he said. “So you actually have a transformation in the nutritional value. You see a change in the flavor profile. Some of the off-flavors that are associated with soybeans disappear. And finally, some beneficial metabolites are produced in high amounts.”

Yeast — a single-celled fungus — is famously transformative, fermenting grain and fruit into alcohol. But the fungus that makes oncom is different: it’s a filamentous fungus, growing and spreading as filaments identical to the mycorrhizae of fungi that live in forest soil and produce mushrooms. The oncom fungus does not produce mushrooms, however; it is like the mold that grows on spoiled food. The  Penicillium  mold that produces blue cheese and the koji mold that produces soy sauce, miso and sake are examples of filamentous fungi that raise bland food to a whole new level.

Oncom, however, is one of the only, if not the only, fungal food grown on food by-products. In the new paper, Hill-Maini demonstrated that  N. intermedia  can grow on 30 different types of agricultural waste, from sugar cane bagasse and tomato pomace to almond hulls and banana peels, without producing any toxins that can accumulate in some mushrooms and molds.

He also analyzed the genetics of the fungi that produce oncom. Surprisingly, he found that the fungus responsible for red oncom is primarily  N. intermedia  — it was the main fungus in all 10 samples from West Java.

“What was very clear is, wow, this fungus is probably dominant and maybe sufficient for making this food possible, growing on the cellulose-rich soy milk waste and making the food in 36 hours,” Hill-Maini said.

The fungi in black oncom, however, were dominated by a range of  Rhizopus  species that depended on where it was made. It also contained many bacteria. Tempeh, another ancient and popular Javanese source of protein, is also produced by  Rhizopus  mold fermenting fresh soybeans.

Delving deeper into the genetics of the  Neurospora  in red oncom and comparing its genes with the genes of  Neurospora intermedia  strains not found in red oncom, he discovered that there are essentially two types of the mold: wild strains found worldwide, and strains adapted specifically to agricultural waste produced by humans.

“What we think has happened is that there’s been a domestication as humans started generating waste or by-products, and it created a new niche for  Neurospora intermedia . And through that, probably the practice of making oncom emerged,” Hill-Maini said. “And we found that those strains are better at degrading cellulose. So it seems to have a unique trajectory on waste, from trash to treasure.”

But is it tasty?

Since the domesticated  Neurospora  strain degrades the cellulose in soy and peanut waste into a tasty food, Hill-Maini wondered if it could make other waste products edible.

“The most important thing, especially for me as a chef, is, ‘Is it tasty?’ Sure, we can grow it on all these different things, but if it doesn’t have sensory appeal, if people don’t perceive it positively outside of a very specific cultural context, then it might be a dead end,” he said.

In collaboration with Munk at Alchemist, he presented red oncom to 60 people who had never encountered it before and asked their opinions.

“We found that, basically people who never tried this food before assigned it positive attributes — it was more earthy, nutty, mushroomy,” Hill-Maini said. “It consistently rated above six out of nine.”

The chefs at Alchemist also grew  Neurospora  on peanuts, cashews and pine nuts and everyone liked those, too, he said.

“Its flavor is not polarizing and intense like blue cheese. It’s a milder, savory kind of umami earthiness,” Hill-Maini said. Different substrates impart their own flavors, however, including fruity notes when grown on rice hulls or apple pomace.

This led Munk to add a  Neurospora  dessert to Alchemist’s menu: a bed of jellied plum wine topped with unsweetened rice custard inoculated with  Neurospora , left to ferment for 60 hours and served cold, topped with a drop of lime syrup made from roasted leftover lime peel.

“We experienced that the process changed the aromas and flavors in quite a dramatic way — adding sweet, fruity aromas,” Munk said. “I found it mind-blowing to suddenly discover flavors like banana and pickled fruit without adding anything besides the fungi itself. Initially, we were thinking of creating a savory dish, but the results made us decide to instead serve it as a dessert.”

This dessert was among other edible  Neurospora  fermentations discussed in a paper published last December in the  International Journal of Gastronomy and Food Science , in which Hill-Maini, Munk and their colleagues reported on taste tests of oncom and oncom-like foods grown on substrates other than soy.

“I think it is amazing that we as a restaurant can contribute something like this to the scientific community,” Munk added. “We have said from the start that Alchemist’s ambition is to change the world through gastronomy, and this project has that kind of potential. I am very excited to see what other culinary applications this research can lead to in the future and using other waste products from the food industry.”

Munk recently launched a food innovation center, Spora, initially focused on upcycling side-streams from the food industry and developing delicious and diverse protein sources.

A culinary upbringing

Hill-Maini grew up in a household centered around cooking. His mother, of Indian descent from Kenya, held cooking classes in their apartment in Stockholm, Sweden, in the 1990s, introducing Swedes to the spices and cooking styles of India. His father is of Cuban and Norwegian descent.

“Growing up, I got connected to cooking really early on as a way to understand my cultural heritage and where I came from,” he said.

After high school, he took his love of cooking to New York City, where he worked low-level food-prep jobs at several restaurants before impressing one employer with the sandwiches he brought for lunch. At the age of 18, he was chosen to redesign the menu of a venerable sandwich shop in Manhattan. One creation was voted among the city’s top veggie sandwiches by the New York Times.

He eventually returned to school, supporting himself as a chef for hire, and became interested in the science behind the chemical transformations possible with cooking. After obtaining his bachelor’s degree from Carleton College in Northfield, Minnesota, he was accepted into the graduate program at Harvard University, where he studied biochemistry and did Ph.D. work on the gut microbiome.

“Then, you know, I wanted to come back to the kitchen,” he said. “The Miller Fellowship was an opportunity to say, ‘I have training in the culinary world. I have training in biochemistry, microbiology. How do I bring them together, especially looking at the sustainability challenges that we’re facing and how wasteful and devastating our food system is on the planet?’”

With fellowship support, he visited restaurants — including Blue Hill, Alchemist and the Basque Culinary Center in Spain — to give workshops on fermentation.

“That inspired me to go back to Berkeley and think about my research differently,” Hill-Maini said.

Blue Hill has hosted him five times over the past two years, most recently in late June to help inaugurate the restaurant’s microbiology lab, where Luzmore hopes Hill-Maini and other chef-scientists will visit and experiment.

“The reason why we have loved working with Vayu so much is because I think he really embodies a lot of where we are going,” Luzmore said. Now 20 years old, the for-profit Blue Hill restaurant and the nonprofit Stone Hill Farm are transitioning from being a champion of farm-to-table dining to “endeavoring to make research a bigger part of what we do here and not just have it be a farm and a restaurant, but really, hopefully, be a hub of innovation — what I feel to be a sandbox — and to bring people in, like Vayu, to do this research.”

In addition to playing in Blue Hill’s sandbox, Hill-Maini will soon have his own: a kitchen-equipped lab at Stanford University, where he has been appointed an assistant professor of bioengineering.

Sauteing an oat milk waste burger he made in his Berkeley apartment last June, Hill-Maini talked enthusiastically about the opportunities opened up by  Neurospora  and the debt he owes to the Javanese, who long ago coopted the fungus to make oncom.  Neurospora  provides another type of fermentation complementary to the widely used koji mold, which in recent years has been adapted by chefs to transform so many foods that it has become tiresome, he said.

“This is a new tool in the chef’s toolbox,” he said.

Hill-Maini plated the perfectly-seared burger, indistinguishable from a small beef patty, on a bed of cashew-avocado sauce, pairing it with roasted sweet potatoes and a fresh cucumber-cherry tomato salad with herbs and lemon. He cut the burger with a fork, swirled it through the sauce and lifted it to his mouth.

“Mmm, look at that — waste to food,” he said. “It has good bite, it’s savory, a note of mushrooms, some fun, fruity aromas.”

In future research, he hopes to discover how  Neurospora  produces these flavors and aromas, but at the same time make a dent in the food waste stream.

“The science that I do — it’s a new way of cooking, a new way of looking at food that hopefully makes it into solutions that could be relevant for the world,” he said.

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