The Food and Agricultural Organization (FAO) reported that approximately one-third of all produced foods (1.3 billion tons of edible food) for human consumption is lost and wasted every year across the entire supply chain. The monetary value of this amount of food loss and waste is estimated at about USD $936 billion. 40% of food loss and waste in developed countries occurs in the consumption stage, as a result of over-shopping, cooking, or serving. Some small tips can help you decrease food loss and waste:
Plan your meals: Create a weekly meal plan and make a shopping list based on the ingredients you need. This helps you buy only what you will consume, reducing the chances of food going to waste.
Buy and store wisely: Purchase perishable items in smaller quantities and make sure to check expiration dates. Properly store food in the right conditions to maintain freshness and extend shelf life.
Preserve and freeze: If you have surplus fruits, vegetables, or cooked meals, consider preserving or freezing them for later use. Freezing helps to extend the shelf life of many food items.
Donate to food banks or charities: If you have excess food that is still safe to eat but won't be consumed, consider donating it to local food banks, shelters, or charitable organizations that distribute food to those in need.
By implementing these practices, you can significantly reduce food waste and contribute to a more sustainable and efficient food system.