Food Wastage Causes And Statistics

Wastage of food has been an issue with the booming population and increased food production. According to recent reports, about one-third of the food produced globally for human consumption was wasted in the year 2017, which approximately amounts to 1.3 billion tons; this was equally contributed by both developed and developing countries. Fruits and vegetables had the highest wastage rates when compared to other consumables like meat, dairy, cereals etc.

When it comes to food wasted per capita, the UK leads with 6.7 million tons of food wasted annually followed by Germany, Malaysia, Singapore, and Finland. The average wastage per capita in Europe is about 95-115 kgs, while consumers in Africa and Southeast Asia waste about 6-11 kgs a year.

There are multiple causes for this phenomenon, all leading in and around consumers; the lack of appropriate planning by the consumer being a major factor. Food wastage occurs throughout the whole process of food production; from the initial agricultural phase to consumption. In countries with higher wages, the wastage occurs more towards the consumer side while in low-income countries, the production/processing stage is more prone to wastage in the food supply chain.

In developing countries, low technological prowess, inadequate/unsanitary market conditions, poor transportation, early harvesting to get some financial support etc. are a few examples of why food wastage occurs. In developed countries, however, the situation is vastly different. Surplus amounts of food, leftovers due to the preparation of extra dishes, especially in hotels and restaurants, purchasing more than requirement etc. leads to extra wastage. This is without mentioning the wastage due to policies that render certain items unsellable simply based on physical appearances. The behavior of consumers in developed countries plays a huge role in intensifying or curbing the rate of food wastage.