From waste to wonder – addressing global food crisis…Majid Burfat
In a world that has made monumental strides in science, technology and industry, there remains a tragic irony: while some enjoy an overabundance of food, nearly one billion people worldwide go to bed hungry each night. The Food Waste Index Report 2024 by the United Nations Environment Programme (UNEP) reveals a sobering truth: 1.05 billion tonnes of food were wasted last year alone. That’s 19% of all food produced globally – enough to feed billions. The injustice of food waste is a moral and humanitarian crisis, underscored by the stark reality that every day, thousands of people die of starvation. The question we must ask ourselves is: how can we allow this to continue?
The gap between food waste and food insecurity reflects deep systemic flaws rather than a mere anomaly. In wealthy countries, a culture of abundance has led to a throwaway mentality, with supermarkets discarding good produce for cosmetic reasons and consumers buying more than they can use. This results in significant waste, with US households wasting nearly 30% of their food while 35 million Americans face food insecurity.
In contrast, developing nations face a different set of challenges. Here, food waste occurs primarily at the production and post-harvest stages. Inadequate storage facilities, poor infrastructure and inefficient supply chains result in significant losses, especially for perishable goods like fruits and vegetables. These countries often lack the resources to process and preserve food effectively, leading to a vicious cycle where valuable food is lost before it ever reaches the market. In sub-Saharan Africa, for example, as much as 40% of food is lost before it even reaches consumers.
Pakistan’s situation exemplifies this paradox. Despite being a major producer of wheat, rice and sugarcane, it suffers significant food losses while millions face malnutrition and hunger. Poor post-harvest practices, inadequate storage and inefficient transportation lead to a loss of up to 30% of its agricultural output. This represents not only a waste of food but also a loss of hope for those struggling to access basic meals.
Food waste is not only a humanitarian issue but also an environmental catastrophe. The resource-intensive processes of producing, processing and transporting food deplete natural resources. Wasted food means wasted water, energy and labour. Additionally, discarded food in landfills generates methane, a potent greenhouse gas that traps heat 28 times more effectively than carbon dioxide.
Food waste accounts for nearly 10% of global greenhouse gas emissions, making it the third-largest emitter if it were a country, behind only the United States and China. Beyond climate change, food waste also depletes land, water and fertilisers, leading to soil degradation, water scarcity and loss of biodiversity. This wasteful practice not only harms the environment but also undermines the very systems that sustain life on our planet.
Amidst this grim reality, there is a glimmer of hope – innovations that have the potential to transform how we view and manage food. One such innovation is upcycled food, a concept that has gained traction in recent years as a viable solution to the food waste crisis. Upcycled foods are created from ingredients that would otherwise be discarded, transforming what was once considered waste into valuable products.
An article in The Guardian titled ‘From trash to table: will upcycled food save the planet?’ underscores the rapid growth of the upcycled food movement, led by companies like Matriark Foods and Spare Food Co, which are transforming surplus and by-products into nutritious, eco-friendly products. Founded in 2019, the Upcycled Food Association (UFA) is driving this expansion, with the market projected to reach $97 billion by 2031. This growth reflects a growing consumer demand for sustainable solutions and highlights upcycling’s role in reducing food waste and its environmental impact, while also offering economic opportunities in areas with high food loss.
However, while upcycling is a significant step forward, it is not a silver bullet.
At the heart of the food waste crisis is the human toll it exacts. Every day, thousands of people die from hunger-related causes – deaths that could be prevented if the food we waste were redistributed to those in need. The World Food Programme estimates that if just one-quarter of the food currently lost or wasted globally were saved, it would be enough to feed 870 million hungry people.
This is not a hypothetical scenario, but a moral imperative. In countries like Yemen, South Sudan and Afghanistan, where conflict and poverty have pushed millions to the brink of starvation, the idea that food is being wasted elsewhere in the world is not just an outrage – it is a tragedy. The images of emaciated children and desperate families are not just headlines, they are a call to action.
The food waste crisis is manageable but demands a global effort. Governments, businesses and individuals must all contribute. Simple actions – such as meal planning, proper food storage and mindful portion sizes – can greatly reduce household waste. Educating oneself about food waste and making conscious purchasing decisions are essential steps everyone can take to help address the issue.
The world faces a critical choice: persist in wastefulness, depleting resources and lives, or move towards a future where food is valued, waste is minimised and hunger is eradicated. The upcycled food movement shows the potential of combining innovation with sustainability but is only part of the solution. To effectively tackle the food waste crisis, we must reconsider our relationship with food, acknowledge its human and environmental costs and take collective action for a more just and sustainable world.
In Pakistan and around the globe, the time to act is now. Let us not allow another meal, another life to be wasted. Let us turn what was once waste into wonder, and in doing so, ensure that no one is left behind in the fight against hunger and environmental degradation.
Courtesy The Express Tribune