Syndicate content

Campaign Art: Food Waste

Darejani Markozashvili's picture
People, Spaces, Deliberation bloggers present exceptional campaign art from all over the world. These examples are meant to inspire.
 

According to the Food and Agriculture Organization (FAO), annually around the world 1.3 billion tons of food is lost or wasted. In the world, where about one in nine people do not have enough food (that’s some 795 million people), food waste presents an enormous opportunity for tackling food insecurity.

In order to bring more attention to the issue of food loss and waste and promote food loss reduction, FAO is leading the Save Food global initiative, partnering with the United Nations Environment Programme (UNEP), and others in the private sector and civil society.

#NotWasting

Source: Food and Agriculture Organization (FAO)

The video encourages us to make #notwasting a way of life, and promotes food loss reduction. It also highlights different levels where food loss and waste occurs:   

  • Harvest and processing level;
  • Retail or consumer level;
  • Transportation level;
  • Retail level;
  • Consumer level.
Source: Food and Agriculture Organization (FAO)

Not only does lost and wasted food deprive the world’s hungry from daily nourishment, food loss and waste also negatively impacts our environment, consumes resources such as water, energy, land, labor, capital, and contributes to greenhouse emissions. In fact, “nearly 30% of the world’s agricultural land is currently occupied to produce food that is ultimately never consumed.”   
 

Source: Food and Agriculture Organization (FAO)


Promotion of food loss reduction and increasing efficiency throughout the whole food chain is necessary in order to reach the World Bank Group's 2030 agenda of ending extreme poverty and boosting shared prosperity and to reach the Sustainable Development Goals.  
 
Follow PublicSphere WB on Twitter!
 

Comments

Submitted by STEPHEN NYIRENDA on

AT CONSUMER LEVEL ESPECIALLY IN LODGES AND HOTELS,RESTAURANTS AND MIDDLE-INCOME GROUP AT SHOPPING MALLS,WHRE FOOD IS EXPENCIALLY BOUGHT AND LESS CONSUMED ,WRONGLY CONSUMING MEALS WHICH ARE NOT ALWAYS AVAILBLE IN OUR HOMES ,FOOD IS TAKEN AWAY BY THOSE WHO SERVE US .WE NEED TO ENGAGE THESE PEOPLE IN HOSPITALITY INDUSTRY TO BE TAKING STOCK OF FOOD WASTED AT BREAKFAST,LUNCH ,SUPPRE ,DINNER AND AT EVENTS

Submitted by STEPHEN NYIRENDA on

AT RETAIL LEVEL IS RAMPANT SINCE EXPIRED FOODS ARE NOT CAPTURED AT RETAIL,LOCAL AUTHORITY,DISTRIBUTOR,SUPPLIER,AND MANUFACTURRING LEVELS TO SHARE INFORMATION AS SYNERGIESARE WEAK.THEY NEED TO HAVE A DATABASE AMONGST EACH OTHER AND SHARE PER EVERY CONSIGNMENT THEY EXCHANGE THUS[AT PURCHSE,INVENTORY,RE-STOCKING LEVELS ETC]

Submitted by STEPHEN NYIRENDA on

THERE IS NEED TO ENGAGE CIVIL SOCIETY ,SO THAT EXTRA FOOD IS DONATED TO THE UNDERPRIVILEDGED IN COMMUNITIES AND CIVIL SOCIETY AT GRASSROOT LEVEL DISTRIBUTESS ON BEHALF OF RETAILERS,DISTRIBUTORS,MANUFACTURERS,AND ACT AS A DONATION CENTRE FOR THE MIDDLE AND HIGH INCOME GROUP TO SMS OR CALL A HOT-LINE FOR SUCH NGOs TO GO AND COLLECT FROM THEM DAILY BASIS .

Submitted by Muyaka Ngulube on

This is great report. Food needs to be take care to reduce poverty especially developing nations.

Submitted by Arshad Ali shah on

Wasted food should be minimized on every level.

Add new comment