If you want your work addressing food waste to have the biggest impact on greenhouse gas emissions, prevent food waste to begin with, don’t rely on anaerobic digesters to deal with it. That’s the finding from a new report from UK-based food systems research group Feedback Global.
As food insecurity and hunger rise globally due to COVID-19, China launches a campaign to reduce food insecurity by preventing food waste.
According to a recent report from the United Nations World Food Programme, people in 25 countries are facing “devastating levels of hunger” in the wake of the pandemic. The Global Network Against Food Crises reports that in the 50 most food insecure countries, the number of people in “crisis or worse” rose from 112 million to 123 million over the last year. Even high-income nations like the United States are seeing increased hunger. Feeding America estimates the pandemic will lead to 54 million American’s becoming food insecure.
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Food waste prevention matters now more than ever for foodservice bottom-lines. Lower traffic, unpredictable production levels, new service styles, all combine to put added pressure on already narrow margins–and increase the likelihood of food waste.