divya chhabra

FOOD WASTAGE AND

SMART WAYS TO REDUCE IT

Divya ChhabraGBPUA&T, Pantnagar

CONTENT Introduction Types of food wastage 1. In farm 2.In household Annual global food wastage & constraints in it Causes of Food Wastage Festivals & cultures contributing to food wastage Smart ways to reduce wastage Android applications as a tool to reduce food wastage Technologies to reduce food wastage Government response towards hunger and innovative

Agriculture

WHAT IS FOOD WASTE ? The crops that could not reach up to harvesting stage

and finally die in standing stage is WASTE. The crops that is harvested but could not reach to

consumer is WASTE The food that is not used for cooking is WASTE. The food that is left in our plate is WASTE. The food that remain in godown, not reach to market is

WASTE. The food that we use for compost is WASTE.

Wastage & hunger The food that goes to dustbin or left unused that could

be the only meal of the day for about 194.6 million people of India.

India wastes Rs 44,000 crore worth of food every year. Roughly 1/3rd of the food produced in the world for

human consumption every year approx. 1.3 billion tons gets wasted.

While on the other side 1 in 8 people facing STARVATION.

WHAT A DOUBLE SIDED COIN!

FOOD WASTAGE IN FARM

UPSTREAM(54%)

ProductionPost harvest

handling

andDuring storage

DOWNSTREAM

(46%)

ProcessingDistribution consumption

FOOD WASTAGE AT HOMEAvoidable

waste(60%)• food that is thrown

away prior to eating or disposing.

• Ex: plate leftover, expired products etc.

Partially avoidable(20

%)• Food that is used

properly if habits are improved.

• Ex: bread slices, apple skin etc.

Unavoidable waste(20%)

• Food that is inedible under normal circumstances.

• Ex: meat bones, tea bags, banana peelings etc.

SHARE OF FOOD WASTAGE

HUNGER IN INDIA194.6 million

are UNDERNOURI

S-HED

30.7% of children under

age 5 are UNDERWEIGH

T

58% of children

STUNTED by 2 years of age

63th rank in GLOBAL HUNGER

INDEX 2015

1 in 4 children

MALNOURIS--HED

TOP 10 HUNGRY COUNTRIES (POPULATION IN PERCENTAGE)

Burundi (73.4%) Eritrea (65.4%) Comoros (70%) Timor Leste (38%) Sudan (25%) Chad (33.4%) Yemen republic (32.4%) Ethiopia (40.2%) Madagsor (33.4%) Zambia (47.4%) India ranks 25th with 15.2% hungry population.

World child Hunger facts

Hunger causes two basic types of malnutrition: 1. protein-energy malnutrition 2. acute malnutrition: wasting & stunting Close to 165 million children are STUNTED as a result of under nutrition &

infections leaving them physically & intellectually weak. Half of all deaths are due to UNDER NUTRITION. Malnutrition give birth to other diseases like macro & micro nutrient

deficiency diseases. Half of all pregnant women are ANAEMIC. 36% of Indian women are CHRONICALLY UNDER NOURISHED. Nearly 250 million preschool children are VITAMIN A DEFICIENT.

CHILDREN UNDER 5

STUNTING Growth retardation Poverty, low socio-economic level, chronic diseases

WASTING CRISIS Weight for height Hunger, insufficient food intake

UNDERWEIGHT Weight for age Food shortage

MUAC Mid upper arm circumference Hunger, food crisis

LOW BIRTH WEIGHT & NIGHT BLINDNESS

Malnutrition of mother, vitamin A deficiency

ADULTS

BMI Body mass index Low food intake , hunger

WOMEN & CHILDREN

ANAEMIA Iron deficiency

FOOD WASTAGE & NUTRITIONAL STATUS INDICATOR

CAUSES OF FOOD WASTAGE1. Consumers demand perfection2.Uncertain climate condition

3.Inappropriate storage conditions4.Unplanned shopping

5. Unaware about nutritional knowledge

6.Low purchasing power

7.Habit of ordering too much food8. Lack of technology to process food

9. Not eating the right part of fruit/veg

10. Unable to be transported at far places

WHY WASTAGE IN KITCHEN?

STAGE EXAMPLE OF WASTE1.Harvesting, handling at harvesting Edible crops left in field, ploughed into soil, eaten by pests;

timing of harvest not optimal; crop damaged during harvesting

2. Threshing Loss due to poor technique

3. Drying, transport and distribution Quality and quantity loss of during drying, poor transport infrastructure; loss owning to spoiling/bruising

4. Storage Pests and disease attacks, spillage, contamination; natural drying out of food

5. Primary processing, cleaning, classification, hulling, pounding, grinding, packaging, soaking, winnowing, drying, sieving, milling

Process losses; contamination in process causing loss of quality.

6. Secondary processing, mixing, cooking, frying, molding, cutting, extrusion

Process losses; contamination in process causing loss of quality

7. Product evaluation and quality control

Product disregarded /out-grades in supply chain

8. Packaging Inappropriate packaging damages produces; grain spillage from sacks; attack by pests

9. Marketing, selling, distribution Damage during transport; spoilage; poor handling; losses caused by poor storage

10. Post-consumer Poor storage/stock management; discarded before serving; poor food preparation; expiration

11. End of life disposal of food waste/loss at different stages in supply chain

Food waste discarded may be separately treated, fed to animals, mixed with other

CULTURE OF FOOD WASTE LA TOMATINA- celebrated in the Valencian

town of Bunol, Spain in which participants throw tomatoes and get involved in tomato fight.

Celebrated on last Wednesday of august It started at a parade in year1945. In year 2002, this festival was named as a “

Festivity of International Tourist Interest” Last year almost 1,45,000kgs of tomatoes

were used in this festivals.

JACK O’ LANTERNS Every October, holidays of Halloween, carved pumkins

peer out from porches and doorsteps in the United States & other parts of world.

The top of the pumpkin is cut off to form a lid, inside flesh is scooped out, and a monstrous face is carved out. To give lantern effect light source is placed inside before closing the lid.

Custom began in Ireland, in 19th century the lanterns were used to ward off evil spirits.

Pointing towards wastage: last year 18000 tonnes of squash is tipped straight in to the bin .

HINDU RELIGION During pitra visarjan, the food used in ritual is

thrown in the river. Women pour milk in to the Bay of Bengal as they

offer prayer to mark the anniversary of the 2004 Tsunami.

In temples people pour milk on Shivling and coat idols with butter.

In various families, there is culture of putting the 1st bite in the name of GOD .

CONSEQUENCES OF FOOD WASTAGE

• Dumping a kilogram of beef means wasting the 50,000 litres of water used in its production.

• Water required to grow:1kg of Apple: 822 litres250 ml Milk: 255 litres

• Throwing out a kilo of white rice will waste 2,385 litres.

SMART WAYS TO REDUCE FOOD WASTAGE

BE A SMART SHOPPER Prepare your menu plan Check your fridge, store before going to shopping Stick to the shopping list Don’t forget to eat before you go Try to leave the kids at home Always read labels and dates

BE AWARE IN KITCHEN Practice FIFO “ First In First Out” move older products to the front of

the fridge use them first. Monitor what you throw away & analyze the list weekly. Designate one dinner each week as a “use-it-up” meal. Eat leftover OR repurpose leftovers scraps. Store at an appropriate place. Donate what you won’t use. In case of bulk, go for Canning. Keep an eye on expiry dates. Develop the habbit of composting.

BE A HEALTHY EATER Check it with your belly- take a moment to ask your body what it

wants & how much Split the dish with your friends especially in Restaurants. Take home leftovers. Do not over serve friends & family Eat the whole portion of dish/fruit/ vegetable. If you can not eat then put it in a plate & serve it to animal Serve the dishes creatively especially to the children. Develop the habit of “not wasting even a single bite” in yourself &

your kids.

REDUCING NUTRITIONAL WASTAGE AT HOME

BLANCHING: Way to keep vegetables flavorful & crisp. To get back the water soluble vitamins , repurpose that water in making soup, rice or pasta.

STEAMING: toss the vegetables with a little olive oil, salt and pepper and pop them in to the oven at 375-400 degree.

MICROWAVING: fast cooking method with less amount of water. So nutrient retention is much more if compared with any other method.

Try washing and scrubbing rather than peeling. The nutrient value of food is retained when it is frozen. Combinations of these techniques can lead to reduce the nutritional wastage up to large extent.

ANDROID APPLICATIONS TO REDUCE WASTAGE at home

Gives you a list of recipes to cook

based on the ingredients you

have in your fridge.

Fridge check cooking recipes

Snap a photo, add a brief

description & provide pick up details. A lovely

neighbour will be delighted to take

it from your hands.

OLIO- food sharing revolution

This app keeps record of the

consumables you have in your

fridge/cupboards & alerts you when food is

approaching its use by date.

Food safe

Connect people with restaurants that have food waste to buy it

from that at discount rates.

PARE UP

This app creates one week menus &

shopping lists according to the

size of a person’s

household.

222 MILLION TONS

The store with surplus

vegetables can post what is available, & near by food

rescue organizations

can pick them.

SPOIL ALERT

TECHNOLOGIES TO REDUCE FOOD WASTE

GANGOTREE ECO TECHNOLGY – waste-to-energy start-up company in Pune.

Proprietary methods to convert food waste to renewable energy.Working with municipal officials to use the city’s waste to power street lights. BOSTON STAR-UP FENUGREEN – it has developed FreshPaper, an

organic paper insert infused with edible botanical extracts that keeps food fresh for 2*4x longer.

CREATIVE KITCHEN TOOLS – VEGATABLE KEEP SACKS: makes easy to store the veggies away from

sun light, at dry & cool place

BREAD PRESERVER BOX• adjustable bread keeper from International

expands up to inches to accommodate most loaf sizes and features an adjustable vent to regulate air flow

GARLIC HOUSE• Keeps tasty bulbs in the dark for maximum

freshness. Specialized holes allow for proper ventilation, eliminating unwanted oxidation & moisture.

PRODUCE SAVERS• Absorbs excess humidity & ethylene gas to

increase the shelf life.

FINGER TIPS TO REDUCE FOOD WASTAGE

These tips can reduce wastage up to 40%

How Did Our Government Responded Towards FOOD WASTAGE & HUNGER?

WORLD FOOD DAY : On 16th oct1945, 42 countries acted in Quebec, Canada to create the Food & Agriculture Organization(FAO).

It is a day of action against hunger. Celebrates the creation of FAO since 1979. Grassroots events and public awareness campaigns are organized. In September 2000, world leaders signed a commitment to

achieve Eight Millennium Development Goals by 2015. IFBN( Indian Food Banking Network) An ecosystem for food security interventions To support feeding programs Brings the Government, private sectors& NGOs together.

SMART AGRICULTUREIFFCO KISAN SANCHAR- IFFCO( Indian Farmer Fertilizer Cooperative) kisan app , is one stop informational portal with end to end solutions for rural India with specific services on Agriculture & allied practices. SERVICES: Free voice message especially for rural subscriber Helpline for query solution by experts Call back facility to listen the voice message once again Rural portal( information about Weather, Mandi, Gyan

Bhandar, Advisory, Market Place, news & Profile) Available in 11 languages.

KISAN MANCH Enables the Indian farmers to make informed decisions for better

yield of crops. It would connect all the stake holders in Agri sectors and help in understanding each other’s need.

SERVICES: Crop calendar Unified mass notification system Crop based personalized alert & notification Bank credits & schemes Machinery tools, irrigation solutions Farming accessoryOTHER APPLICATIONS: kisan suvidha, kisan.net, connected farm, kisan Mitra, Gram seva , Smart Krishi etc

WHAT YOUCAN DO ?

AMAZING FACTS RELATED TO FOOD WASTAGE Denmark is home to an active community of “freegans”,

people who eat discarded edible food to reduce waste. The central Copenhagen restaurant named “ Rug Og

Stub” serves dishes made from food about to be thrown away by supermarkets.

If food waste were a country, it would rank behind only by US and China for green house gas emission.

The production of wasted food uses around 1.4 billion hectare of land i.e. 28% of world agricultural area.

CARRY BACK MESSAGE

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