Food waste has become a dangerous habit: buying more than we need at supermarkets, letting fruits and vegetables spoil at home or ordering more than we can eat at restaurants.
According to the Food and Agriculture Foundation, each year, about 1/3 of the food produced globally is lost or wasted.
FAO further notes that in developing countries, a large part of this food (40 percent) is lost at the harvest or processing stage. The same 40 percent is lost at the consumer or retail stage, throwing away food that is not bought at stores or food that is not eaten at home, restaurants, and cafeterias. This is called food waste.
There is a lot of room for improvement worldwide in relation to food loss and waste.
“We have formed habits that hurt our world and put extra strain on our natural resources. When we waste food, we waste the labor, money and precious resources (like seeds, water, feed, etc.) that go into making the food, not to mention the resources that go into transporting it. In short, wasting food increases greenhouse gas emissions and contributes to climate change,” says FAO in their campaign dubbed #ZeroHunger, meant to end hunger across the world.
FAO stated that habits can change in a number of ways that can be done so as to achieve #ZeroHunger. They include the following: