Home > Impact on Nutrition and Sustainability of Food Wastage in India

INDIANS waste as much food as the whole of United Kingdom consumes – a statistic that may not so much indicative of our love of surfeit, as it is of our population. Still, food wastage is an alarming issue in India. Our street and garbage bins, landfills have sufficient proof to prove it.

Weddings, canteens, hotels, social and family functions, households spew out so much food. According to the United Nations Development Programme, up to 40% of the food produced in India is wasted. About 21 million tonnes of wheat are wasted in India and 50% of all food across the world meets the same fate and never reaches the needy. In fact, according to the agriculture ministry, INR 50,000 crores worth of food produced is wasted every year in the country.

The Nutritional Loss:

One of the most pressing implications of food wastage is the loss of essential nutrients that could have been utilized to address India’s malnutrition challenges. As millions of Indians struggle to access adequate nutrition, the wastage of nutrient-rich foods exacerbates the problem. Fruits, vegetables, dairy, and protein sources are often discarded before reaching consumers, resulting in the loss of vitamins, minerals, and proteins that are vital for health.

Malnutrition remains a significant issue in India despite advancements in various sectors. The Global Hunger Index ranks India 101st out of 116 countries in 2022, indicating serious levels of hunger and undernutrition. While India’s agricultural production has increased significantly over the years, this accomplishment is diminished by the large quantity of food that goes to waste.

Impact on Sustainability:

Food wastage also takes a toll on environmental sustainability. The resources used in food production—such as water, energy, and land—become wasted when the food is discarded. The carbon footprint associated with producing, transporting, and processing wasted food contributes to greenhouse gas emissions. Furthermore, when food waste ends up in landfills, it generates methane, a potent greenhouse gas that accelerates climate change.

Consider the scenario: a farmer invests substantial resources in cultivating a crop. This process requires water, fertilizer, labour, and energy. The harvested crop then travels through the supply chain, consuming additional energy during transportation and storage. If a significant portion of this food goes to waste, the resources invested in its production are squandered, along with the potential to feed those in need.

Root Causes of Food Wastage:

Several factors contribute to food wastage in India. Poor storage and inadequate infrastructure along the supply chain lead to spoilage. A lack of awareness among consumers about proper food storage and confusion between “best before” and “use by” dates can lead to premature disposal. Additionally, market demands for aesthetically perfect produce result in rejection of imperfect-looking fruits and vegetables.

India’s food supply chain is intricate, often involving numerous intermediaries, from farmers and traders to distributors and retailers. This complexity can lead to inefficiencies, with food getting lost at various points along the chain due to lack of proper handling, storage, and transportation facilities. Improving supply chain management, including cold storage facilities, transportation infrastructure, and packaging, could significantly reduce food wastage.

Why is food wastage a problem?

• 25% of fresh water used to produce food is ultimately wasted, even as millions of people still don’t have access to drinking water. When you calculate the figures in cubic kilometers, this is a bit more than an average river.
• Even though the world produces enough food to feed twice the world’s present population, food wastage is ironically behind the billions of people who are malnourished. The number of hungry people in India has increased by 65 million more than the population of France.
• Acres of land are deforested to grow food. Approximately 45% of India’s land is degraded primarily due to deforestation, unsustainable agricultural practices, and excessive groundwater extraction to meet the food demand.
• 300 million barrels of oil are used to produce food that is ultimately wasted.

Reducing Food Wastage:

Addressing the pressing issue of food wastage requires a multifaceted approach that involves the concerted efforts of governments, industries, and individuals. By collectively addressing the root causes of wastage and implementing strategic measures, we can significantly curb the losses incurred in the food production process.

Educational Campaigns:

Educational campaigns serve as powerful tools to transform consumer behaviour and perceptions regarding food wastage. Raising awareness about the consequences of wastage and highlighting the direct impact on nutrition and sustainability can stimulate mindful consumption. These campaigns can also educate individuals on simple yet impactful practices that can be integrated into their daily lives:

• Proper Storage Techniques: Educating consumers about the correct methods of storing perishable items can extend their shelf life and reduce the likelihood of premature spoilage.
• Effective Meal Planning: Encouraging individuals to plan their meals can prevent overbuying and lead to the consumption of purchased food items before they go bad.
• Creative Use of Leftovers: Promoting the idea of repurposing leftovers into new dishes not only reduces food wastage but also adds variety to meals.

Improved Supply Chain Management:

Efforts to improve supply chain management play a crucial role in reducing food wastage at every stage of the journey from farm to table:

• Cold Storage Infrastructure: Investing in robust cold storage facilities can prolong the freshness of perishable goods, reducing spoilage during transportation and storage.
• Transportation Efficiency: Modernizing transportation networks and employing efficient logistics can minimize delays and ensure that produce reaches consumers promptly, preserving its quality.
• Packaging Innovation: Developing sustainable packaging solutions that provide adequate protection to food items can help prevent damage during transit.

Surplus Redistribution:

The redirection of surplus food from farms, restaurants, and households to those in need forms a compassionate and effective approach to food wastage mitigation:

• Collaborations with NGOs and Food Banks: Collaborating with non-governmental organizations (NGOs) and food banks facilitates the organized collection and distribution of surplus food to vulnerable populations.
• Minimizing Food Disposal: Encouraging food establishments to partner with local initiatives for surplus food donation can prevent edible food from being discarded unnecessarily.

Policy Reforms:

Governments play a pivotal role in shaping the strategies and frameworks that combat food wastage:

• Incentivizing Food Donation: Implementing incentives, such as tax breaks, for businesses that donate surplus food to charitable organizations can encourage greater participation in food redistribution.
• Stricter Food Labeling Guidelines: Introducing clearer and more informative Labeling regulations can help consumers make informed decisions about the freshness and safety of food products.
• Promoting Sustainable Practices: Governments can advocate for sustainable waste management practices, such as composting and recycling of food waste, reducing the burden on landfills and minimizing environmental impact.

For more information, please Chat with us Ask The Expert.