The global agenda on climate change seems to have invested quite a lot of resources on areas such as energy generation, transport, forest conservation, and resilient agricultural production systems, among others. One area that continues to be overlooked despite its importance in the climate change discourse, is the reduction of food loss and waste.
This issue was discussed in one of the side events hosted by the European Union (EU) at the Katowice Climate Change Conference (COP24) in Poland in which SACAU participated as a panellist. Current estimates suggest that almost a third of all food produced is lost or wasted. In developing countries food wastage occurs at an early stage in the food chain due to poor production and post-harvest practices, while in industrialised countries, most of the wastage occurs at retail and consumption stages.
Greenhouse gas (GHG) emissions linked with food loss and waste emanate from a variety of sources along the food chain. The first source relates to emissions from deforestations linked with producing food that is eventually lost or wasted. Secondly, there are on-farm emissions from fertiliser, energy, manure from livestock and digestive systems of cows for producing food that is ultimately lost or wasted. The production of energy to manufacture and process food and the energy used to transport, store and cook food that is ultimately lost or wasted are the third and fourth sources respectively.
Last, but not least, there are landfill emissions from wasted decaying food either on-farm due to poor post-harvest management or discarded by shops or consumers after processing. By reducing on-farm losses, managing food use and distribution better, the world could reduce emissions from the food and agriculture sector by up to 14%.