Produced But Not Consumed

In an age where problems such as natural resource shortage and environmental pollution are growing and one billion people are fighting hunger, it is a global problem that we throw away one third of the food produced without consuming it. Disposal of food without consumption means that people’s labor is wasted along with the water, soil, energy and many other inputs used during their production.  In addition, the greenhouse gas emitted into the environment during the production processes of these foods has an important share in environmental pollution. Food is much more than just what we see concretely on our plate. We need to learn to be aware of this, and therefore to appreciate and respect the value of food and the labor in its production.

The most wasted food group is fruit and vegetables with 45%. This rate is respectively 35% fish and other aquatic products, 30% cereals and bakery products, 20% milk and milk products,meat and meat products with 20%.The amount of food thrown away without being consumed in the world per year about 1.3 billion tons. Acording to researchs; the reasons of throwing foods without consuming it, are: refrigerator temperatures are not at the required level (not cold enough), to food packaging sizes (extra large sizes), not being consciouns about interpreting product labels for example while expiration date defines the time period in which food can be consumed safely, “The recommended consumption date” statement means that the food is in its best condition to consume ın the date that written below. Some consumers perceived recommended consumption date as expiration date. As a result of that,the package is thrown away without ever being opened.

What can we do to prevent the food waste? First of all plan your shopping. Plan your weekly meals and make a list of the ingredients you need to make your meals. Buy excess fruits and vegetables in season, put them in the freezer with your bread and other meals and freeze them. After cooking perishable dishes, put them in the freezer for consumption at a future time. Storing foods at the right temperature can increase their lifespan for a long time.Prefer small portions. Serve your food in small portions so it doesn’t stay on your plate. Pack your leftover meals at restaurants.

As a result, It is obvious that food loss and waste have negative effects. Due to limited natural resources and rapid population growth, to reduce food loss and waste in our world taking national and global measures against future generations is our responsibility.

 

resourches

FAO,.Global food losses and food waste.
Extend, causes and prevention. Rome, 2011.
FAO, Food waste footprint. Impacts on natural sources.
Summary report. Rome, 2013.
Rolle R., Totobesola M., Advanced course on food loss and
waste reduction and management.
FAO Food loss and waste analysis and measurement approaches, and actions.
Zaragoza, Spain, 2019.
http://www.fao.org/3/a-bb144e.pdf
https://ec.europa.eu/food/sites/food/files/
safety/docs/fw_eu-actions_food-donation_eu-guidelines_en.pdf
http://www.resmigazete.gov.tr/eskiler/

 

 

 

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