Food waste – tackling a complex problem systematically

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In South Africa where 2.1 million people experience hunger weekly, up to 10.3 million tons of food is wasted each year.

The figures are alarming. According to research published by the Council for Scientific and Industrial Research (CSIR), food loss and waste equates to 34.3% of local production and 45% of available food supply. This occurs across the food value chain, with the highest percentage (49%) occurring during processing and manufacturing, 19% post-harvest handling and storage, 18% by households/consumers, 8% in primary production and 6% in retail/wholesale and distribution.

The study excludes the informal sector, which represents 30% to 40% of total food spend in the country, indicating that food waste could be substantially higher than the available figures suggest.

Food wastage becomes of even greater concern when understanding that it is believed that 1 in 5 South African households do not know where their next meal will come from. The 2023 Food Index projected that by 2025 49% of South Africans will be food insecure, noting that the situation is compounded by the fact that 70% of children are born into poverty and by age five, 1 in 5 suffers from stunted cognitive and physical development due to malnutrition.

Complexity of food waste reduction

We can agree that reducing food waste is imperative, but the reduction of food waste is easier said than done – it is a complex issue, as waste takes place across the supply chain, from farm to fork. When food is wasted, more is lost than what ends up in the bin. All resources used in producing, processing, transporting, preparing, and storing food are also lost, such as water, labour and energy, and nutrients that can support the fight against hunger and malnutrition.

Apart from the financial and social impact of food waste, the environmental impact is also significant. The World Economic Forum says the failure to mitigate climate change is a top global risk to business while The World Resources Institute has indicated that if food waste were a country, it would be the third-largest emitter of greenhouse gases after China and the United States.

To add another layer of complexity, retailers in South Africa are


Sanjeev Raghubir | Chief Sustainability Officer | Shoprite Group | mail me |


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Related FAQs: Food waste strategies

Q: How does waste management play a role in tackling food waste?

A: Waste management involves the systematic handling of waste, including food waste. Effective waste management strategies can include composting organic waste, recycling and implementing food donation programs to divert food from landfills and support food security.

Q: What are the main drivers of food waste generation?

A: The drivers of food waste generation include consumer behaviour, lack of awareness about food expiration and the misconception of food quality based on appearance. These factors contribute to the issue of food waste and its impact on both the environment and food security.

Q: How can food waste prevention initiatives be implemented in communities?

A: Food waste prevention initiatives can be implemented through community education programs, partnerships with local food services and awareness campaigns that promote sustainable food practices. Encouraging local businesses to participate can also help halve food waste at a community level.

Q: What role does the Food and Agriculture Organisation play in reducing food waste?

A: The Food and Agriculture Organisation (FAO) provides guidelines and resources aimed at reducing food losses and waste globally. They support initiatives that promote sustainable food systems and encourage countries to develop strategies for effective waste prevention.

Q: How can businesses in the food service industry reduce food waste?

A: Businesses in the food service industry can reduce food waste by optimising inventory management, offering smaller portion sizes and donating surplus food to local charities. These practices not only minimise waste but also enhance their sustainability efforts.

Q: What is the significance of reducing food losses and waste for global food security?

A: Reducing food losses and waste is crucial for global food security because it ensures that more of the food produced reaches consumers. By addressing the issue of food waste, we can improve access to food and support efforts to feed a growing population.

Q: What are some common misconceptions about food waste?

A: Common misconceptions about food waste include the belief that expired food is unsafe to eat or that slightly blemished produce is unfit for consumption. Educating consumers on food safety and quality can help reduce the amount of food waste generated.

Q: What are some effective strategies to reduce food waste at home?

A: To reduce food waste at home, consider meal planning, proper food storage and using leftovers creatively. Additionally, understanding expiration dates and portion control can significantly lower the amount of food waste generated in a household.

Q: What is the impact of household food waste on the food supply chain?

A: Household food waste contributes significantly to the overall food waste generation within the food supply chain. By reducing household food waste, we can help alleviate pressure on the food system and improve food security by ensuring that the food produced reaches those in need.

Q: How can individuals contribute to the reduction of food waste on a personal level?

A: Individuals can contribute to the reduction of food waste by being mindful of their purchasing habits, properly storing food to extend its shelf life and using leftovers creatively. Additionally, participating in local food sharing initiatives can help ensure that excess food is consumed rather than wasted.






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