In fact, throwing out lunchtime leftovers or wilted lettuce only adds to the mountain of discarded food decomposing in landfills that releases methane, a powerful greenhouse gas. It also contributes to some eight to 10 per cent of global emissions.\u00a0<\/p>\n
This includes spoiled crops \u2013 food that is lost after harvest and before even reaching stores.\u00a0<\/p>\n
A billion meals wasted\u00a0<\/p>\n
Every day, over a billion meals are left uneaten, whether due to excess food production, spoilage or poor meal planning, according to the UN Environment Programme (UNEP<\/a>).\u00a0\u00a0<\/p>\n The issue is in the spotlight on the International Day of <\/a>Awareness of Food Loss and Waste<\/a>, <\/a>observed on 29 September \u2013 convened by UNEP and the UN Food and Agriculture Organization (FAO<\/a>).\u00a0\u00a0<\/p>\n This year, focus is on the link with protecting forests and ensuring sustainable agrifood systems.\u00a0<\/p>\n \u201cUsing the food we already produce more efficiently can reduce pressure on land and forests and help feed more people,\u201d said Michael Muratha, a Project Manager and Knowledge Expert at UNEP, speaking from its headquarters in Nairobi.\u00a0<\/p>\n Moreover, having healthy forests also support food production in several ways, including by protecting soils and regulating rainfall.\u00a0<\/p>\n Cold comfort\u00a0<\/p>\n UNEP is highlighting how taking action can reduce losses by promoting measures such as investing in better food handling, storage and transport.\u00a0<\/p>\n Mr. Muratha stressed that strengthening sustainable cold chain systems for perishable foods is also important.\u00a0<\/p>\n \u201cIn Kenya, a cooperative of 179 farmers near Nairobi was losing up to 40 per cent of its crops after harvest before receiving sustainable cold-storage and refrigerated transport equipment,\u201d he said.\u00a0<\/p>\n Better storage can also help farmers to cope with climate impacts, such as droughts, floods and periods of food scarcity, while reducing losses of nutritious foods in a world where 2.6 billion people cannot afford to eat a healthy diet rich in fruits and vegetables.\u00a0<\/p>\n \u201cThat\u2019s why it\u2019s really important to take these measures to preserve and conserve and reduce losses of food,\u201d he said.\u00a0<\/p>\n UNEP is also backing efforts to redirect safe surplus food to people who need it, such as children at daycare centres in underserved communities.\u00a0<\/p>\n Innovation at all levels\u00a0<\/p>\n The agency is further showcasing inventive ways \u2013 from simple to cutting edge – to keep food out of landfills.\u00a0<\/p>\n \u201cInnovation can help at different points where food is lost or wasted, and it does not always have to be high-tech,\u201d Mr. Muratha insisted.\u00a0<\/p>\n He pointed to the example of Favela Org\u00e2nica, a project in Brazil that teaches communities, street vendors and chefs to use ingredients that are often thrown away such as banana peels and broccoli stalks.\u00a0<\/p>\n \u201cAI is also showing promise,\u201d he added.\u00a0 \u201cIn a UNEP-supported initiative involving 13 hotels, AI tools helped measure discarded food and adjust purchasing and preparation, reducing post-consumer breakfast waste by 62 per cent in four months.\u201d\u00a0<\/p>\n