Food wastage- hungry world, lots of food in too few places.

1. Divya Chhabra
GBPUA&T, Pantnagar

2. 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

3. 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.

4. 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!

5. FOOD
WASTAGE IN
FARM
UPSTREAM
(54%)
Production
Post harvest
handling
and
During storage
DOWNSTREAM
(46%)
Processing
Distribution
consumption

6. FOOD WASTAGE AT HOME
Avoidable
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.

10. HUNGER IN INDIA
194.6 million are
UNDERNOURIS-
HED
30.7% of children
under age 5 are
UNDERWEIGHT
58% of children
STUNTED by 2
years of age
63th rank in
GLOBAL HUNGER
INDEX 2015
1 in 4 children
MALNOURIS--
HED

12. 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.

13. 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.

14. 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

17. CAUSES OF FOOD WASTAGE

22. STAGE EXAMPLE OF WASTE
1.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

23. 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.

24. 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 .

25. 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 .

26. CONSEQUENCES OF FOOD WASTAGE

27. • 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 litres
250 ml Milk: 255 litres
• Throwing out a kilo of white rice will waste 2,385 litres.

28. 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

29. 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.

30. 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.

31. 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.

32. 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

33. 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

34. 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

35. 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.

37. 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.

38. SMART AGRICULTURE
IFFCO 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.

39. 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 accessory
OTHER APPLICATIONS: kisan suvidha, kisan.net, connected farm, kisan
Mitra, Gram seva , Smart Krishi etc

40. WHAT
YOU
CAN
DO ?

41. 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.

43. THANK YOU