Study: More Than One Third Of Food Are Being Waste, To Prevent Starvation Need To Save It - Daily Current fairs

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Wednesday, 16 October 2019

Study: More Than One Third Of Food Are Being Waste, To Prevent Starvation Need To Save It

Study More Than One Third Of Food Are Being Waste, To Prevent Starvation Need To Save It


According to a new report by the United Nations Food and Agriculture Organization, more than one-third of the food produced for human consumption is either wasted or is lost. In this report, such solutions have also been introduced, which can effectively prevent huge food wastage. This will also help in tackling hunger and achieving sustainable development goals.
According to the UN agency's new report 'The State of Food and Agriculture 2019', the loss of food after production and its wastage occurs during field activities, storage, and transportation.

Q Dongyu, director-general of the UN agency, wrote in the report's preface that at a time when we are on a progressive path in efforts to stop food wastage, our efforts can only be effective when we have a deep understanding of the problem. How can we accept food wastage when more than 82 crore people go hungry every day in the world.

Preventing food wastage and loss can help to increase the efficiency of the food system and reduce the costs associated with food production, as well as achieve many sustainable development goals. These goals include sustainable water management, climate change, marine resources and ecosystem, forest biodiversity among other goals.
Study More Than One Third Of Food Are Being Waste, To Prevent Starvation Need To Save It

The report stresses that food wastage must be carefully measured at every stage of the food supply chain and a new methodology has also been shared to ensure that those steps in the supply chain are particularly Identify where losses are greater.

Targeted Action Identification

The report states that the level of wastage of the same type of food varies according to regions in the world and where there is a high amount of wastage, it can be prevented through appropriate measures.

Loss and wastage of fruits and vegetables are generally more common in the supply chain than in cereals and pulses. Infrastructural infrastructure has been cited as the main reason for the loss of fresh fruits and vegetables in low-income countries compared to industrialized countries.

In many such countries, large amounts of food are lost at the time of storage, because there are no adequate storage facilities available, including warehouses that provide cooling environments. In most high-income countries, there is a disadvantage despite having adequate storage facilities, because sometimes the right temperature is not taken care of, technical malfunctions are encountered in warehouses, or excessive amounts of food are stored.

The stages at which food wastage is the highest are due to the greatest impact on food security, which also has economic consequences. It also shows the importance of reducing food wastage at the retail and consumer levels.

Promotional policies needed

The report urges countries to intensify efforts to prevent the root causes of food spoilage and wastage at all stages. Suggestions for the policies needed for this have also been provided. It costs a lot to stop this waste.

This is the reason that farmers, suppliers, and consumers will take steps to stop waste only if the benefit of it is more than the cost of these efforts. In order to encourage all stakeholders involved in the supply chain, they need to identify options that can increase the net benefits or provide information about existing benefits.

Efforts to prevent food wastage often have to face many other obstacles besides spending. Implementing such measures in developing countries incurs a huge cost which makes it difficult for the private sector and small and medium farmers.

To overcome this problem, the easy availability of credit is considered important. The report underscores the importance of clear and consistent policies adopted to prevent food wastage, as well as their evaluation and review to ensure accountability.

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