Reasons for Food loss and Food wa: Downstream Supply Chain & Upstream Supply Chain excluding Distribution, Retailers & Consumers ‘At production stage, loss in form of left-over grains, discarded fish and fruits ‘owing “to poor havesting equipments, tineconomical value ow quality Food degradation from pests, diseases, fungus ete. due to improper handling & storage failures. %& Poor omer forecasting & Inefficient factory processes resulting in processed food loss and waste. “© By-products not diverted to any use. + Spillage or damage. 4 Scasonality, time lag in production & complex sales channels + oe oo ee Seek or non before its ‘expiry’ or Non-consumption of food and food lefovers "by consumers at homes, restaurants and caterers. Inappropriate or damaged packaging Lack of knowiedge and Tinkage of customers to production scenario Governmental standards Psychological taste preferences or petceptions, habits and other attitudes Bulk cooking & Delay in eating time Change of plansPercentage was a) sApiculualpeadecien sPotharsthedingund:toan tReceimgsdedases “Debates "Coruapice 1 and Indian 4 Quality degradation of food due to brising or wilting, spillage, spoilage or other factors before ‘consumption has been defined as “Food loss” “Food waste” is considered as qualitative food suitable for oman consumption but abt consumed and ultimately discarded, ‘© Global food loss and waste, 2009 amounts to 32% (weight basis) or 24% (calorie basis) of total food roduced, which when cut to half wall seve 1.314 tailton icc i. 22% of per yea total food gap between present ‘food availability and vear 2050 needs. ‘ India is one ofthe highest waste producers of food im world imeiudimg fut, vegetables and grains ‘azuouusing about 440 billion INR every year. 4 Eximatss of 2014 shows that nearly 40% of total ‘annual production of food (83 billion dollars) was svasted which can be summed up by 4% mest (20% by cost) and 70% fruits and vegetables (40% by cost) and 21 million metic topnes wheat. ccenarlo Region-wise Share of Global Food Loss & Waste, 2009 industialiced Asia ‘South and South East asia North America ‘andOceania, Europe ‘Sub Ssharan ‘Africa North Africa, West and Central Asia Latin AmericaFood Waste: Carbon Footprint ‘End of 21% century average surface temperature will rise by 11-6.4°C globally In 2009, global green house gas emissions (CO) equivalent) due to food loss and waste was 3300-5600 million metric tonnes forming 7% of total GHG emissions caling the Impacts Water Footprint ‘Annually, 173 billion cubic meters water for 24% agriculsure utilization, is lost with the global food wastage 4 Primary crop production in India requires ‘792 illion cubic meters of water'vear $219 billion cubic meters‘biue water, 4479 billion cubic meters’ green water $95 cubic meters grey water annually ‘Landfill sites (urban food waste), contributes 8% anthropogenic green house gas emissions globally + Rice milling uses 348 billion cubic meterssvr (4486 total wateruse or 67% green water) eFresh mangoes waste in Australia represents 267 GI and 16.6 GT annval wases of green water and bine waterrespectively + A reduction of 20% food waste will result in avoiding 250 million tones COse and 55 ‘million tonnes food amounting $80 billion as Per 2011 parameters Neatly 1350km? of water will be saved if ‘50% reduction in global food wasteis achieved Food Waste as Green ‘Animal & Microbial Feed ‘Food given directly ‘Chemical Production “Bio-catalysis sBioconvarsion + Use in media for growth of beneficial microbes Pectin, Bio-slvents Activated carbon Mane-composis, 30- adhesive) Fuel &| Biopolymers & EnergyGeneration _| Packaging Materials An end-of-pipetreaiment |+Making crates, polybass, ‘Additional potential for [and other packaging energy production fromthe | materials fom the food process ‘waste components *Generatingclean energy |+100% naturally bio- ‘Biogas, compost &bio- | degradable ‘thanol production ‘sanzerobic digestion ‘Compost,