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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US Food Waste Summit, panel on Measurement of Food Waste. Panelists from left to right: Andrew Shakman, LeanPath, Inc. | Nell Fry, Sodexo | Kai Robertson, World Resources Institute | Alison Grantham, Blue Apron | Lisa Johnson, North Carolina State University | Jackie Suggitt, ReFED
LeanPath recently returned from the US Food Waste Summit in Cambridge, MA, a powerful event led by the Harvard Food Law and Policy Clinic and ReFED which brought together leaders from all over the globe to focus on solutions to the food waste challenge.
Everybody talks about a “global food system,” but one of the biggest problems with that system is that it has never been managed as a system. We measure the success of a crop based on production per acre and we measure the cost of a tomato based on the price we pay at the grocery store. But what about all the other costs wrapped up in agriculture: the impact on biodiversity, the negative results of pesticide use, the treatment of workers, the impact of food waste.