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Esiteks on kõik Prantsuse supermarketid kohustatud annetama müümata jäänud toitu heategevusorganisatsioonidele

Esiteks on kõik Prantsuse supermarketid kohustatud annetama müümata jäänud toitu heategevusorganisatsioonidele


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Müümata toidu annetamiseks peavad Prantsuse supermarketid olema 4305 ruutjalga või suuremad, vastasel juhul ootavad neid suured trahvid

Seaduse kehtestanud Prantsuse seadusandja Arash Derambarsh loodab nüüd, et saab toidujäätmete keeldu laiendada kogu Euroopas.

Kõik Prantsusmaa supermarketid on nüüd seaduslikult kohustatud annetama müümata jäänud toitu heategevusorganisatsioonidele, selle asemel, et seda ära visata või kiirendada riknemisprotsessi, tänu jäätmevastasele seaduseelnõule, mis on pärast Prantsuse parlamenti seadusele alla kirjutatud eelmisel aastal hääletas seadus ühehäälselt.

Prantsusmaa on esimene riik maailmas, kes keelu kehtestas.

Seadus, mille kehtestas Pariisi nõunik Arash Derambarsh, hakkab kehtima iga 400 ruutmeetri või suurema (umbes 4 305 ruutjalga) supermarketi suhtes ja nõuab, et sellised turud allkirjastavad annetuslepingud heategevusorganisatsioonide või toidupankadega. Seadusi mittejärgivaid supermarketite juhte ootab kuni 75 000 euro (umbes 83 550 USD) trahv või kaheaastane vangistus.

Jutustas Prantsuse toidupankade võrgustiku Banques Alimentaires juht Jacques Bailet eestkostja et uus seadus parandaks tunduvalt heategevusorganisatsioonidele ja toidupankadele praegu kättesaadava toidu kvaliteeti.

"Kõige tähtsam on see, et kuna supermarketid on kohustatud heategevusorganisatsioonidega annetuslepingu sõlmima, saame tõsta saadud ja levitatava toidu kvaliteeti ja mitmekesisust," ütles Bailet. “Toitainete tasakaalu osas on meil praegu lihadefitsiit ning puu- ja köögiviljade puudus. Loodetavasti võimaldab see meil nende toodete poole pöörduda. ”

Derambarsh, kes on olnud kriitilise tähtsusega riigi toidujäätmete keelu vastuvõtmisel, kavatseb nüüd laiendada annetusnõuet kogu Euroopas.

"Järgmine samm on paluda presidendil François Hollande'il avaldada survet [Euroopa Komisjoni presidendile] Jean-Claude Junckerile ja laiendada seda seadust kogu ELile," ütles Derambarsh. "See lahing on alles algus. Nüüd peame võitlema toiduraiskamisega restoranides, pagaritöökodades, koolisööklates ja ettevõtte sööklates. ”


Esiteks on kõik Prantsuse supermarketid kohustatud annetama müümata jäänud toitu heategevusorganisatsioonidele - retseptid

Kuna kliimamuutuste kampaaniatega kaasneb hoog, erinevalt kõigist meie väljasuremismässudest, Greta Thunbergist ja ülemaailmsetest koolistreikidest, on see teema avalikkuse teadvuse esirinnas. Loomulikult kaldume jaotises See on praht asjade raiskamise poole nullima. Niisiis, kui palju toidujäätmed tegelikult globaalseid heitkoguseid põhjustavad?

Toidu- ja Põllumajandusorganisatsioon (FAO) teatab, et umbes 33% inimtoiduks toodetud toidust läheb igal aastal kaduma või visatakse minema, moodustades umbes 1,3 miljardit tonni [1], see näitaja peegeldab lisaks ebaefektiivsusele ka apaatiat. Peame endale meelde tuletama, et peaaegu miljard inimest üle maailma on regulaarselt näljas. FAO avaldatud statistika kohaselt kannatas 2017. aastal umbes 821 miljonit inimest kroonilise alatoitluse all [2]. Lisaks toidujäätmete moraalsele mõjule on sellel ka majanduslik mõju: tarneahela kaudu raisatud toit kujutab endast raisatud ressursse, mida oleks võinud muidu paremaks otstarbeks kasutada. See artikkel käsitleb aga veel üht toidujäätmete mõju: mõju kliimamuutustele.

Toiduaine olelustsüklis on palju etappe, kui see läbib tüüpilist tarneahelat, nagu on näidatud allpool väga lihtsal diagrammil.

Iga etapi vahel on palju vaheetappe ja ka igas etapis on palju alametappe. Näiteks nisu põllumajanduslik tootmine eeldaks põllukultuuride seemnete ettevalmistamist ja istutamist, niisutamist ja põllukultuuride hooldamist. Põllumajandustootmise ja saagikoristusjärgse aja vahel on saagi koristamise protsess. Samamoodi hõlmab koristamisjärgne aeg ise käitlemist ja ladustamist.

Nagu intuitsioon võib paljastada, võib toiduainete raiskamine (või kadu) tekkida elutsükli igas etapis. Toitu loetakse tsükli esimese kolme kuni nelja etapi jooksul "kadunuks", kahes viimases etapis aga "raisatuks". Puuvilju, mis töötlemisettevõttes konveierilt maha kukuvad, loetakse toidukadudeks, samas kui kodumajapidamises ära visatud avatud töödeldud puuviljapuru peetakse toidujäätmeteks. Ükskõik, millist terminoloogiat kasutada, jääb tulemus samaks: sellel kaotusel või raiskamisel on mõningaid keskkonnaalaseid tagajärgi ja mida rohkem etappe toit läbib, seda rohkem on sellega seotud keskkonnamõju (või süsiniku jalajälg). Igas etapis kaotatakse / raisatakse teatud kogus toitu, samal ajal kui sellel protsessil on ka teatud keskkonnamõju. Seda näitab järgmine joonis koos toiduainete tarneahela iga etapi üldise panuse hinnanguga toidu raiskamisele ja süsiniku jalajäljele [3].

Kuigi tarbimisjärgus toimub umbes 22% toidu raiskamisest, on selle etapi süsiniku jalajälg väga suur (peaaegu 37% kogu tarneahela süsiniku jalajäljest). Eeldatakse, et iga toidu süsiniku jalajälg tarbimisetapis on süsiniku jalajälje summa, mis esineb igal etapil enne tarbimist, samuti ajal tarbimine ja isegi pärast tarbimist.

Erinevat tüüpi toiduainetega on seotud ka erineva intensiivsusega süsiniku jalajälg. See sõltub toidu olelusringist, kogu kasvatamis-, koristus-, töötlemis- ja pakendamisprotsess varieerub sõltuvalt toidu liigist ning seetõttu on erinevate toiduainete keskkonnamõju erinev. Järgmine joonis näitab erinevate kaupade üldist panust süsiniku jalajälje ja toidu raiskamiseni (nende elutsükli jooksul).

Kuid see pole lihtne arvutus ja mitte selline, mis võib olla esinduslik erinevates riikides. Näiteks varieerub toote (näiteks porgandi) süsiniku intensiivsus maailma eri osades vastavalt selle elutsükli erinevates etappides kasutatavatele protsessidele. Nii kujutab laualaud toidust kulutatud kogust süsiniku jalajälge, mis on kogunenud kogu teekonna jooksul, mille toidutoode on algusest peale võtnud. Seetõttu on inimestel ülioluline toiduaineid vastutustundlikult toota ja tarbida, sest iga toode on juba põllumajandusettevõttest kahvlile liikudes keskkonda mõjutanud.

Oluline on välja selgitada tegurid, mis põhjustavad toidu kadumist või raiskamist toote tarneahela eri punktides. Arengumaades tuleb keskenduda toidukadude vähendamisele tarneahela kahel esimesel etapil, eriti saagikoristusjärgsel käitlemisel ja ladustamisel. Toidu kadu töötlemise ajal on kontrollitud, kuna see mõjutab tavaliselt töötleva tööstuse lõpptulemust. Kogu maailmas on vaja rangemaid valitsuse eeskirju ja poliitikat, et keskenduda toidujäätmete mõjule keskkonnale, ning on oluline edendada tehnoloogilisi ja süsteemipõhiseid lähenemisviise, et vähendada toidukadu tootmise tarneahela esimestel etappidel.

Arenenud maailmas tuleb tarbimise tasemel raiskamise vähendamiseks rohkem pingutada. Üks mudel, mille abil saab tuvastada ja esile tuua erinevaid toidujäätmete vähendamise viise, on toidujäätmete püramiid, mille on välja töötanud toidujäätmete kampaaniarühm Feedback [4].

Järgmised kaks etappi hõlmavad jäätmekäitlust:

Kompost ja taastuvenergia: toiduained, mis on veel alles, tuleks saata kompostimiseks või biokütuseks muundamiseks

Kõrvaldamine: viimane alternatiiv peaks olema toidujäätmete prügilatesse saatmine

Toidu kadumise / raiskamise keskkonnamõju on monumentaalne probleem ja selle mõju kliimamuutustele ei saa eirata. Maailma Ressursside Instituudi andmetel olid kasvuhoonegaaside (KHG) heitkogused ülemaailmse toidu raiskamise tõttu 2011. aastal ligikaudu 4,4 miljardit tonni süsinikdioksiidi ekvivalenti, kui toidu raiskamine oleks riik, kus ta oleks kasvuhoonegaaside heitkoguste osas kolmandal kohal maailm [5]. Ja kuigi toidu raiskamisel on ka tõsiseid moraalseid ja majanduslikke tagajärgi, ei tohi me eirata drastilisi tagajärgi, mis sellel on kliimamuutustele ja meie planeedi keskkonnasäästlikkusele.


Esiteks on kõik Prantsuse supermarketid kohustatud annetama müümata jäänud toitu heategevusorganisatsioonidele - retseptid

Kuna kliimamuutuste kampaaniatega kaasneb hoog, erinevalt kõigist meie väljasuremismässudest, Greta Thunbergist ja ülemaailmsetest koolistreikidest, on see teema avalikkuse teadvuse esirinnas. Loomulikult kaldume jaotises See on praht asjade raiskamise poole nullima. Niisiis, kui palju toidujäätmed tegelikult globaalseid heitkoguseid põhjustavad?

Toidu- ja Põllumajandusorganisatsioon (FAO) teatab, et umbes 33% inimtoiduks toodetud toidust läheb igal aastal kaduma või visatakse minema, moodustades umbes 1,3 miljardit tonni [1], see näitaja peegeldab lisaks ebaefektiivsusele ka apaatsust. Peame endale meelde tuletama, et peaaegu miljard inimest üle maailma on regulaarselt näljas. FAO avaldatud statistika kohaselt kannatas 2017. aastal umbes 821 miljonit inimest kroonilise alatoitluse all [2]. Lisaks toidujäätmete moraalsele mõjule on sellel ka majanduslik mõju: tarneahela kaudu raisatud toit kujutab endast raisatud ressursse, mida oleks võinud muidu paremaks otstarbeks kasutada. See artikkel käsitleb aga veel üht toidujäätmete mõju: mõju kliimamuutustele.

Toiduaine olelustsüklis on palju etappe, kui see läbib tüüpilist tarneahelat, nagu on näidatud allpool väga lihtsal diagrammil.

Iga etapi vahel on palju vaheetappe ja ka igas etapis on palju alametappe. Näiteks nisu põllumajanduslik tootmine nõuaks põllukultuuride seemnete ettevalmistamist ja istutamist, niisutamist ja põllukultuuride hooldamist. Põllumajandustootmise ja saagikoristusjärgse aja vahel on saagi koristamise protsess. Samamoodi hõlmab koristamisjärgne aeg ise käitlemist ja ladustamist.

Nagu intuitsioon võib paljastada, võib toiduainete raiskamine (või kadu) tekkida elutsükli igas etapis. Toitu loetakse tsükli esimese kolme kuni nelja etapi jooksul "kadunuks", kahes viimases etapis aga "raisatuks". Puuvilju, mis töötlemisettevõttes konveierilt maha kukuvad, loetakse toidukadudeks, samas kui kodumajapidamises ära visatud avatud töödeldud puuviljapuru peetakse toidujäätmeteks. Ükskõik, millist terminoloogiat kasutada, jääb tulemus samaks: sellel kaotusel või raiskamisel on mõningaid keskkonnaalaseid tagajärgi ja mida rohkem etappe toit läbib, seda rohkem on sellega seotud keskkonnamõju (või süsiniku jalajälg). Igas etapis kaotatakse / raisatakse teatud kogus toitu, samal ajal kui sellel protsessil on ka teatud keskkonnamõju. Seda näitab järgmine joonis koos toiduainete tarneahela iga etapi üldise panuse hinnanguga toidu raiskamisele ja süsiniku jalajäljele [3].

Kuigi tarbimisjärgus toimub umbes 22% toidu raiskamisest, on selle etapi süsiniku jalajälg väga suur (peaaegu 37% kogu tarneahela süsiniku jalajäljest). Eeldatakse, et iga toidu süsiniku jalajälg tarbimisetapis on süsiniku jalajälje summa, mis esineb igal etapil enne tarbimist, samuti ajal tarbimine ja isegi pärast tarbimist.

Erinevat tüüpi toiduainetega on seotud ka erineva intensiivsusega süsiniku jalajälg. See sõltub toidu olelusringist, kogu kasvatamis-, koristus-, töötlemis- ja pakendamisprotsess varieerub sõltuvalt toidu liigist ning seetõttu on erinevate toiduainete keskkonnamõju erinev. Järgmine joonis näitab erinevate kaupade üldist panust süsiniku jalajälje ja toidu raiskamiseni (nende elutsükli jooksul).

Kuid see pole lihtne arvutus ja mitte selline, mis võib olla esinduslik erinevates riikides. Näiteks varieerub toote (näiteks porgandi) süsiniku intensiivsus maailma erinevates osades vastavalt selle elutsükli erinevates etappides kasutatavatele protsessidele. Nii kujutab laualaud toidust kulutatud kogust süsiniku jalajälge, mis on kogunenud kogu teekonna jooksul, mille toidutoode on algusest peale võtnud. Seetõttu on inimestel ülioluline toiduaineid vastutustundlikult toota ja tarbida, sest iga toode on juba põllumajandusettevõttest kahvlile liikudes keskkonda mõjutanud.

Oluline on välja selgitada tegurid, mis põhjustavad toidu kadumist või raiskamist toote tarneahela eri punktides. Arengumaades tuleb keskenduda toidukadude vähendamisele tarneahela kahel esimesel etapil, eriti saagikoristusjärgsel käitlemisel ja ladustamisel. Toidu kadu töötlemise ajal on kontrollitud, kuna see mõjutab tavaliselt töötleva tööstuse lõpptulemust. Kogu maailmas on vaja rangemaid valitsuse eeskirju ja poliitikat, et keskenduda toidujäätmete mõjule keskkonnale, ning on oluline edendada tehnoloogilisi ja süsteemipõhiseid lähenemisviise, et vähendada toidukadu tootmise tarneahela esimestel etappidel.

Arenenud maailmas tuleb tarbimise tasemel raiskamise vähendamiseks rohkem pingutada. Üks mudel, mille abil saab tuvastada ja esile tuua erinevaid toidujäätmete vähendamise viise, on toidujäätmete püramiid, mille on välja töötanud toidujäätmete kampaaniarühm Feedback [4].

Järgmised kaks etappi hõlmavad jäätmekäitlust:

Kompost ja taastuvenergia: toiduained, mis on veel alles, tuleks saata kompostimiseks või biokütuseks muundamiseks

Kõrvaldamine: viimane alternatiiv peaks olema toidujäätmete prügilatesse saatmine

Toidu kadumise / raiskamise keskkonnamõju on monumentaalne probleem ja selle mõju kliimamuutustele ei saa eirata. Maailma Ressursside Instituudi andmetel olid kasvuhoonegaaside (KHG) heitkogused ülemaailmse toidu raiskamise tõttu 2011. aastal ligikaudu 4,4 miljardit tonni süsinikdioksiidi ekvivalenti, kui toidu raiskamine oleks riik, kus ta oleks kasvuhoonegaaside heitkoguste osas kolmandal kohal maailm [5]. Ja kuigi toidu raiskamisel on ka tõsiseid moraalseid ja majanduslikke tagajärgi, ei tohi me eirata drastilisi tagajärgi, mis sellel on kliimamuutustele ja meie planeedi keskkonnasäästlikkusele.


Esiteks on kõik Prantsuse supermarketid kohustatud annetama müümata jäänud toitu heategevusorganisatsioonidele - retseptid

Kuna kliimamuutuste kampaaniatega kaasneb hoog, erinevalt kõigist meie väljasuremismässudest, Greta Thunbergist ja ülemaailmsetest koolistreikidest, on see teema avalikkuse teadvuse esirinnas. Loomulikult kipume jaotises See on praht asjade raiskamise poole nullima. Niisiis, kui palju toidujäätmed tegelikult globaalseid heitkoguseid põhjustavad?

Toidu- ja Põllumajandusorganisatsioon (FAO) teatab, et umbes 33% inimtoiduks toodetud toidust läheb igal aastal kaduma või visatakse minema, moodustades umbes 1,3 miljardit tonni [1], see näitaja peegeldab lisaks ebaefektiivsusele ka apaatiat. Peame endale meelde tuletama, et peaaegu miljard inimest üle maailma on regulaarselt näljas. FAO avaldatud statistika kohaselt kannatas 2017. aastal umbes 821 miljonit inimest kroonilise alatoitluse all [2]. Lisaks toidujäätmete moraalsele mõjule on sellel ka majanduslik mõju: tarneahela kaudu raisatud toit kujutab endast raisatud ressursse, mida oleks võinud muidu paremaks otstarbeks kasutada. See artikkel käsitleb aga veel üht toidujäätmete mõju: mõju kliimamuutustele.

Toiduaine olelustsüklis on palju etappe, kui see läbib tüüpilist tarneahelat, nagu on näidatud allpool väga lihtsal diagrammil.

Iga etapi vahel on palju vaheetappe ja ka igas etapis on palju alametappe. Näiteks nisu põllumajanduslik tootmine nõuaks põllukultuuride seemnete ettevalmistamist ja istutamist, niisutamist ja põllukultuuride hooldamist. Põllumajandustootmise ja saagikoristusjärgse aja vahel on saagi koristamise protsess. Samamoodi hõlmab koristamisjärgne aeg ise käitlemist ja ladustamist.

Nagu intuitsioon võib paljastada, võib toiduainete raiskamine (või kadu) tekkida elutsükli igas etapis. Toitu loetakse tsükli esimese kolme kuni nelja etapi jooksul "kadunuks", kahes viimases etapis aga "raisatuks". Puuvilju, mis töötlemisettevõttes konveierilt maha kukuvad, loetakse toidukadudeks, samas kui kodumajapidamises ära visatud avatud töödeldud puuviljapuru peetakse toidujäätmeteks. Ükskõik, millist terminoloogiat kasutada, jääb tulemus samaks: sellel kaotusel või raiskamisel on mõningaid keskkonnaalaseid tagajärgi ja mida rohkem etappe toit läbib, seda rohkem on sellega seotud keskkonnamõju (või süsiniku jalajälg). Igas etapis kaotatakse / raisatakse teatud kogus toitu, samal ajal kui sellel protsessil on ka teatud keskkonnamõju. Seda näitab järgmine joonis koos toiduainete tarneahela iga etapi üldise panuse hinnanguga toidu raiskamisele ja süsiniku jalajäljele [3].

Kuigi umbes 22% toidu raiskamisest esineb tarbimisetapis, on selle etapi süsiniku jalajälg väga suur (peaaegu 37% kogu tarneahela süsiniku jalajäljest). Eeldatakse, et iga toidu süsiniku jalajälg tarbimisetapis on süsiniku jalajälje summa, mis esineb igal etapil enne tarbimist, samuti ajal tarbimine ja isegi pärast tarbimist.

Erinevat tüüpi toiduainetega on seotud ka erineva intensiivsusega süsiniku jalajälg. See sõltub toidu olelusringist, kogu kasvatamis-, koristus-, töötlemis- ja pakendamisprotsess varieerub sõltuvalt toidu liigist ning seetõttu on erinevate toiduainete keskkonnamõju erinev. Järgmine joonis näitab erinevate kaupade üldist panust süsiniku jalajälje ja toidu raiskamiseni (nende elutsükli jooksul).

Kuid see pole lihtne arvutus ja mitte selline, mis võib olla esinduslik erinevates riikides. Näiteks varieerub toote (näiteks porgandi) süsiniku intensiivsus maailma erinevates osades vastavalt selle elutsükli erinevates etappides kasutatavatele protsessidele. Nii kujutab laualaud toidust kulutatud kogust süsiniku jalajälge, mis on kogunenud kogu teekonna jooksul, mille toidutoode on algusest peale võtnud. Seetõttu on inimestel ülioluline toiduaineid vastutustundlikult toota ja tarbida, kuna iga toode on juba põllumajandusettevõttest kahvlile liikudes keskkonda mõjutanud.

Oluline on välja selgitada tegurid, mis põhjustavad toidu kadumist või raiskamist toote tarneahela eri punktides. Arengumaades tuleb keskenduda toidukadude vähendamisele tarneahela kahel esimesel etapil, eriti saagikoristusjärgsel käitlemisel ja ladustamisel. Toidu kadu töötlemise ajal on kontrollitud, kuna see mõjutab tavaliselt töötleva tööstuse lõpptulemust. Kogu maailmas on vaja rangemaid valitsuse eeskirju ja poliitikat, et keskenduda toidujäätmete mõjule keskkonnale, ning on oluline edendada tehnoloogilisi ja süsteemipõhiseid lähenemisviise, et vähendada toidukadu tootmise tarneahela esimestel etappidel.

Arenenud maailmas tuleb tarbimise tasemel raiskamise vähendamiseks rohkem pingutada. Üks mudel, mille abil saab tuvastada ja esile tuua erinevaid toidujäätmete vähendamise viise, on toidujäätmete püramiid, mille on välja töötanud toidujäätmete kampaaniarühm Feedback [4].

Järgmised kaks etappi hõlmavad jäätmekäitlust:

Kompost ja taastuvenergia: toiduained, mis on veel alles, tuleks saata kompostimiseks või biokütuseks muundamiseks

Kõrvaldamine: viimane alternatiiv peaks olema toidujäätmete prügilatesse saatmine

Toidu kadumise / raiskamise keskkonnamõju on monumentaalne probleem ja selle mõju kliimamuutustele ei saa eirata. Maailma Ressursside Instituudi andmetel olid kasvuhoonegaaside (KHG) heitkogused ülemaailmse toidu raiskamise tõttu 2011. aastal ligikaudu 4,4 miljardit tonni süsinikdioksiidi ekvivalenti, kui toidu raiskamine oleks riik, kus ta oleks kasvuhoonegaaside heitkoguste osas kolmandal kohal maailm [5]. Ja kuigi toidu raiskamisel on ka tõsiseid moraalseid ja majanduslikke tagajärgi, ei tohi me eirata drastilisi tagajärgi, mis sellel on kliimamuutustele ja meie planeedi keskkonnasäästlikkusele.


Esiteks on kõik Prantsuse supermarketid kohustatud annetama müümata jäänud toitu heategevusorganisatsioonidele - retseptid

Kuna kliimamuutuste kampaaniatega kaasneb hoog, erinevalt kõigist meie väljasuremismässudest, Greta Thunbergist ja ülemaailmsetest koolistreikidest, on see teema avalikkuse teadvuse esirinnas. Loomulikult kipume jaotises See on praht asjade raiskamise poole nullima. Niisiis, kui palju toidujäätmed tegelikult globaalseid heitkoguseid põhjustavad?

Toidu- ja Põllumajandusorganisatsioon (FAO) teatab, et umbes 33% inimtoiduks toodetud toidust läheb igal aastal kaduma või visatakse minema, moodustades umbes 1,3 miljardit tonni [1], see näitaja peegeldab lisaks ebaefektiivsusele ka apaatsust. Peame endale meelde tuletama, et peaaegu miljard inimest üle maailma on regulaarselt näljas. FAO avaldatud statistika kohaselt kannatas 2017. aastal umbes 821 miljonit inimest kroonilise alatoitluse all [2]. Lisaks toidujäätmete moraalsele mõjule on sellel ka majanduslik mõju: tarneahela kaudu raisatud toit kujutab endast raisatud ressursse, mida oleks võinud muidu paremaks otstarbeks kasutada. See artikkel käsitleb aga veel üht toidujäätmete mõju: mõju kliimamuutustele.

Toiduaine elutsüklis on palju etappe, kui see läbib tüüpilist tarneahelat, nagu on näidatud allpool väga lihtsal diagrammil.

Iga etapi vahel on palju vaheetappe ja ka igas etapis on palju alametappe. Näiteks nisu põllumajanduslik tootmine nõuaks põllukultuuride seemnete ettevalmistamist ja istutamist, niisutamist ja põllukultuuride hooldamist. Põllumajandustootmise ja saagikoristusjärgse aja vahel on saagi koristamise protsess. Samamoodi hõlmab koristamisjärgne aeg ise käitlemist ja ladustamist.

Nagu intuitsioon võib paljastada, võib toiduainete raiskamine (või kadu) tekkida elutsükli igas etapis. Toitu loetakse tsükli esimese kolme kuni nelja etapi jooksul "kadunuks", kahes viimases etapis aga "raisatuks". Puuvilju, mis töötlemisettevõttes konveierilt maha kukuvad, loetakse toidukadudeks, samas kui kodumajapidamises ära visatud avatud töödeldud puuviljapuru peetakse toidujäätmeteks. Ükskõik, millist terminoloogiat kasutatakse, jääb tulemus samaks: sellel kaotusel või raiskamisel on mõningaid keskkonnaalaseid tagajärgi ja mida rohkem etappe toit läbib, seda rohkem on sellega seotud keskkonnamõju (või süsiniku jalajälg). Igas etapis kaotatakse / raisatakse teatud kogus toitu, samal ajal kui sellel protsessil on ka teatud keskkonnamõju. Seda näitab järgmine joonis koos toiduainete tarneahela iga etapi üldise panuse hinnanguga toidu raiskamisele ja süsiniku jalajäljele [3].

Kuigi umbes 22% toidu raiskamisest esineb tarbimisetapis, on selle etapi süsiniku jalajälg väga suur (peaaegu 37% kogu tarneahela süsiniku jalajäljest). Eeldatakse, et iga toidu tarbimise faasis tekkiv süsiniku jalajälg on süsiniku jalajälje summa, mis esineb igal etapil enne tarbimist, samuti ajal tarbimine ja isegi pärast tarbimist.

Erinevat tüüpi toiduainetega on seotud ka erineva intensiivsusega süsiniku jalajälg. See sõltub toidu olelusringist, kogu kasvatamis-, koristus-, töötlemis- ja pakendamisprotsess varieerub sõltuvalt toidu liigist ning seetõttu on erinevate toiduainete keskkonnamõju erinev. Järgmine joonis näitab erinevate kaupade üldist panust süsiniku jalajälje ja toidu raiskamiseni (nende elutsükli jooksul).

Kuid see pole lihtne arvutus ja mitte selline, mis võib olla esinduslik erinevates riikides. Näiteks varieerub toote (näiteks porgandi) süsiniku intensiivsus maailma erinevates osades vastavalt selle elutsükli erinevates etappides kasutatavatele protsessidele. Nii kujutab laualaud toidust kulutatud kogust süsiniku jalajälge, mis on kogunenud kogu teekonna jooksul, mille toidutoode on algusest peale võtnud. Seetõttu on inimestel ülioluline toiduaineid vastutustundlikult toota ja tarbida, sest iga toode on juba põllumajandusettevõttest kahvlile liikudes keskkonda mõjutanud.

Oluline on välja selgitada tegurid, mis põhjustavad toidu kadumist või raiskamist toote tarneahela eri punktides. Arengumaades tuleb keskenduda toidukadude vähendamisele tarneahela kahel esimesel etapil, eriti saagikoristusjärgsel käitlemisel ja ladustamisel. Toidu kadu töötlemise ajal on kontrollitud, kuna see mõjutab tavaliselt töötleva tööstuse lõpptulemust. Kogu maailmas on vaja rangemaid valitsuse eeskirju ja poliitikat, et keskenduda toidujäätmete mõjule keskkonnale, ning on oluline edendada tehnoloogilisi ja süsteemipõhiseid lähenemisviise, et vähendada toidukadu tootmise tarneahela esimestel etappidel.

Arenenud maailmas tuleb tarbimise tasemel raiskamise vähendamiseks rohkem pingutada. Üks mudel, mille abil saab tuvastada ja esile tuua erinevaid toidujäätmete vähendamise viise, on toidujäätmete püramiid, mille on välja töötanud toidujäätmete kampaaniarühm Feedback [4].

Järgmised kaks etappi hõlmavad jäätmekäitlust:

Kompost ja taastuvenergia: toiduained, mis on veel alles, tuleks saata kompostimiseks või biokütuseks muundamiseks

Kõrvaldamine: viimane alternatiiv peaks olema toidujäätmete prügilatesse saatmine

Toidu kadumise / raiskamise keskkonnamõju on monumentaalne probleem ja selle mõju kliimamuutustele ei saa eirata. Maailma Ressursside Instituudi andmetel olid kasvuhoonegaaside (KHG) heitkogused ülemaailmse toidu raiskamise tõttu 2011. aastal ligikaudu 4,4 miljardit tonni süsinikdioksiidi ekvivalenti, kui toidu raiskamine oleks riik, kus ta oleks kasvuhoonegaaside heitkoguste osas kolmandal kohal maailm [5]. Ja kuigi toidu raiskamisel on ka tõsiseid moraalseid ja majanduslikke tagajärgi, ei tohi me eirata drastilisi tagajärgi, mis sellel on kliimamuutustele ja meie planeedi keskkonnasäästlikkusele.


Esiteks on kõik Prantsuse supermarketid kohustatud annetama müümata jäänud toitu heategevusorganisatsioonidele - retseptid

Kuna kliimamuutuste kampaaniatega kaasneb hoog, erinevalt kõigist meie väljasuremismässudest, Greta Thunbergist ja ülemaailmsetest koolistreikidest, on see teema avalikkuse teadvuse esirinnas. Loomulikult kaldume jaotises See on praht asjade raiskamise poole nullima. Niisiis, kui palju toidujäätmed tegelikult globaalseid heitkoguseid põhjustavad?

Toidu- ja Põllumajandusorganisatsioon (FAO) teatab, et umbes 33% inimtoiduks toodetud toidust läheb igal aastal kaduma või visatakse minema, moodustades umbes 1,3 miljardit tonni [1], see näitaja peegeldab lisaks ebaefektiivsusele ka apaatiat. Peame endale meelde tuletama, et peaaegu miljard inimest üle maailma on regulaarselt näljas. FAO avaldatud statistika kohaselt kannatas 2017. aastal umbes 821 miljonit inimest kroonilise alatoitluse all [2]. Lisaks toidujäätmete moraalsele mõjule on sellel ka majanduslik mõju: tarneahela kaudu raisatud toit kujutab endast raisatud ressursse, mida oleks võinud muidu paremaks otstarbeks kasutada. See artikkel käsitleb aga veel üht toidujäätmete mõju: mõju kliimamuutustele.

Toiduaine elutsüklis on palju etappe, kui see läbib tüüpilist tarneahelat, nagu on näidatud allpool väga lihtsal diagrammil.

Iga etapi vahel on palju vaheetappe ja ka igas etapis on palju alametappe. Näiteks nisu põllumajanduslik tootmine nõuaks põllukultuuride seemnete ettevalmistamist ja istutamist, niisutamist ja põllukultuuride hooldamist. Põllumajandustootmise ja saagikoristusjärgse aja vahel on saagi koristamise protsess. Samamoodi hõlmab koristamisjärgne aeg ise käitlemist ja ladustamist.

Nagu intuitsioon võib paljastada, võib toiduainete raiskamine (või kadu) tekkida elutsükli igas etapis. Toitu loetakse tsükli esimese kolme kuni nelja etapi jooksul "kadunuks", kahes viimases etapis aga "raisatuks". Puuvilju, mis töötlemisettevõttes konveierilt maha kukuvad, loetakse toidukadudeks, samas kui kodumajapidamises ära visatud avatud töödeldud puuviljapuru peetakse toidujäätmeteks. Ükskõik, millist terminoloogiat kasutada, jääb tulemus samaks: sellel kaotusel või raiskamisel on mõningaid keskkonnaalaseid tagajärgi ja mida rohkem etappe toit läbib, seda rohkem on sellega seotud keskkonnamõju (või süsiniku jalajälg). Igas etapis kaotatakse / raisatakse teatud kogus toitu, samal ajal kui sellel protsessil on ka teatud keskkonnamõju. Seda näitab järgmine joonis koos toiduainete tarneahela iga etapi üldise panuse hinnanguga toidu raiskamisele ja süsiniku jalajäljele [3].

Kuigi tarbimisjärgus toimub umbes 22% toidu raiskamisest, on selle etapi süsiniku jalajälg väga suur (peaaegu 37% kogu tarneahela süsiniku jalajäljest). Eeldatakse, et iga toidu süsiniku jalajälg tarbimisetapis on süsiniku jalajälje summa, mis esineb igal etapil enne tarbimist, samuti ajal tarbimine ja isegi pärast tarbimist.

Erinevat tüüpi toiduainetega on seotud ka erineva intensiivsusega süsiniku jalajälg. This depends on the life cycle of the food the entire process of growing, harvesting, processing and packaging varies according to the type of food and therefore different food products have different amounts of environmental impact associated with them. The following figure shows the global aggregate contribution of different commodities towards carbon footprint and food wastage (within their life cycle).

It isn’t a simple calculation though and not one that can be representative across different countries. For example, the carbon intensity of a product (such as carrots) would vary in different parts of the world according to the processes employed in the various stages of its life cycle. This is how food at the table represents an expended amount of carbon footprint which has accumulated over the entire journey that the food product has taken from the beginning. Therefore, it is critical for people to produce and consume food products responsibly as every product has already impacted the environment during its journey from farm to fork.

It is important to identify the factors that cause food to be lost or wasted at different points during the product supply chain. In developing countries there needs to be focus on reducing food loss during the first two stages of the supply chain, especially post-harvesting handling and storage. Food loss during processing is controlled as it usually affects the bottom-line of the processing industry itself. Stricter government regulations and policies are needed around the world to focus on the impact of food waste on the environment and it is important to promote technological and systems-based approaches to reduce the loss of food during the first few stages of the production supply chain.

In the developed world, more effort needs to be put in to reduce wastage at the consumption level. One model that can be used to identify and highlight different ways to help reduce food waste is the Food Waste Pyramid, developed by the food waste campaign group Feedback [4].

The next two steps cover waste management:

Compost & renewable energy: food that is still left over should then be sent for composting or conversion to bio-fuel

Kõrvaldamine: the last alternative should be sending food waste to landfills

The environmental impact of food loss / waste is a monumental problem and its impact on climate change cannot be ignored. According to The World Resources Institute, the Greenhouse Gas (GHG) emission levels due to global food wastage were about 4.4 billion tonnes of Carbon Dioxide equivalent in 2011 if food wastage was a country it would be the third-highest emitter of GHG emissions in the world [5]. And while the wastage of food has serious moral and economics implications as well, we must not ignore the drastic consequences that it has on climate change and the environmental sustainability of our planet.


In Global First, All French Supermarkets Are Now Legally Required to Donate Unsold Food to Charities - Recipes

With momentum around climate change campaigning unlike any we’ve seen – Extinction Rebellion, Greta Thunberg and global school strikes – the issue is at the forefront of public consciousness. Naturally, at This is Rubbish, we tend to zero in on the food waste side of things. So how much is food waste really contributing to global emissions?

The Food and Agriculture Organization (FAO) reports that about 33% of food produced for human consumption is lost or thrown away every year amounting to about 1.3 billion tons [1] this figure reflects not only inefficiency but also apathy. We must remind ourselves that almost a billion people around the world go hungry regularly. According to statistics published by the FAO, about 821 million people were suffering from chronic under-nourishment in 2017 [2]. In addition to this moral implication of food waste there are also economic implications: food wasted through the supply chain represents wasted resources which could have otherwise been used for better purposes. This article, however, addresses yet another implication of food waste: the impact on climate change.

There are many stages in the life cycle of a food product as it passes through a typical supply chain, shown in a very basic diagram below.

There are many intermediate steps in between each stage and there are many sub-stages within each stage as well. For example, agricultural production of wheat would require preparation and planting of the crop seeds, irrigation and maintenance of the crops. Between agricultural production and post-harvest is the process of harvesting the crop. Similarly, post-harvest itself involves handling and storage.

As intuition may reveal, food waste (or loss) can occur at each stage of the life cycle. Food is considered ‘lost’ during the first three to four stages of the cycle while it is considered ‘wasted’ in the final two stages. Fruit that falls off a conveyor belt in a processing plant will be considered ‘food loss’ while an opened tin of processed fruit that is thrown away in the household will be considered ‘food waste’. Whatever terminology is taken, the result remains the same: there is some environmental implication to this loss or wastage and the more stages that the food passes through the more the environmental impact (or carbon footprint) is associated with it. There is a certain amount of food that is lost / wasted at each stage while there is a certain environmental impact of the process during that particular stage as well. This is shown in the following figure with an estimation of global contribution of each stage of the food supply chain to food wastage and carbon footprint [3].

Even though there is about 22% of food wastage occurring at the consumption stage, the carbon footprint of this stage is very high (almost 37% of the carbon footprint of the total supply chain). This is expected the carbon footprint of any food at the consumption stage is the sum of the carbon footprint occurring at every stage before consumption as well as ajal consumption and even after consumption.

Different types of food have different intensities of carbon footprint associated with them as well. This depends on the life cycle of the food the entire process of growing, harvesting, processing and packaging varies according to the type of food and therefore different food products have different amounts of environmental impact associated with them. The following figure shows the global aggregate contribution of different commodities towards carbon footprint and food wastage (within their life cycle).

It isn’t a simple calculation though and not one that can be representative across different countries. For example, the carbon intensity of a product (such as carrots) would vary in different parts of the world according to the processes employed in the various stages of its life cycle. This is how food at the table represents an expended amount of carbon footprint which has accumulated over the entire journey that the food product has taken from the beginning. Therefore, it is critical for people to produce and consume food products responsibly as every product has already impacted the environment during its journey from farm to fork.

It is important to identify the factors that cause food to be lost or wasted at different points during the product supply chain. In developing countries there needs to be focus on reducing food loss during the first two stages of the supply chain, especially post-harvesting handling and storage. Food loss during processing is controlled as it usually affects the bottom-line of the processing industry itself. Stricter government regulations and policies are needed around the world to focus on the impact of food waste on the environment and it is important to promote technological and systems-based approaches to reduce the loss of food during the first few stages of the production supply chain.

In the developed world, more effort needs to be put in to reduce wastage at the consumption level. One model that can be used to identify and highlight different ways to help reduce food waste is the Food Waste Pyramid, developed by the food waste campaign group Feedback [4].

The next two steps cover waste management:

Compost & renewable energy: food that is still left over should then be sent for composting or conversion to bio-fuel

Kõrvaldamine: the last alternative should be sending food waste to landfills

The environmental impact of food loss / waste is a monumental problem and its impact on climate change cannot be ignored. According to The World Resources Institute, the Greenhouse Gas (GHG) emission levels due to global food wastage were about 4.4 billion tonnes of Carbon Dioxide equivalent in 2011 if food wastage was a country it would be the third-highest emitter of GHG emissions in the world [5]. And while the wastage of food has serious moral and economics implications as well, we must not ignore the drastic consequences that it has on climate change and the environmental sustainability of our planet.


In Global First, All French Supermarkets Are Now Legally Required to Donate Unsold Food to Charities - Recipes

With momentum around climate change campaigning unlike any we’ve seen – Extinction Rebellion, Greta Thunberg and global school strikes – the issue is at the forefront of public consciousness. Naturally, at This is Rubbish, we tend to zero in on the food waste side of things. So how much is food waste really contributing to global emissions?

The Food and Agriculture Organization (FAO) reports that about 33% of food produced for human consumption is lost or thrown away every year amounting to about 1.3 billion tons [1] this figure reflects not only inefficiency but also apathy. We must remind ourselves that almost a billion people around the world go hungry regularly. According to statistics published by the FAO, about 821 million people were suffering from chronic under-nourishment in 2017 [2]. In addition to this moral implication of food waste there are also economic implications: food wasted through the supply chain represents wasted resources which could have otherwise been used for better purposes. This article, however, addresses yet another implication of food waste: the impact on climate change.

There are many stages in the life cycle of a food product as it passes through a typical supply chain, shown in a very basic diagram below.

There are many intermediate steps in between each stage and there are many sub-stages within each stage as well. For example, agricultural production of wheat would require preparation and planting of the crop seeds, irrigation and maintenance of the crops. Between agricultural production and post-harvest is the process of harvesting the crop. Similarly, post-harvest itself involves handling and storage.

As intuition may reveal, food waste (or loss) can occur at each stage of the life cycle. Food is considered ‘lost’ during the first three to four stages of the cycle while it is considered ‘wasted’ in the final two stages. Fruit that falls off a conveyor belt in a processing plant will be considered ‘food loss’ while an opened tin of processed fruit that is thrown away in the household will be considered ‘food waste’. Whatever terminology is taken, the result remains the same: there is some environmental implication to this loss or wastage and the more stages that the food passes through the more the environmental impact (or carbon footprint) is associated with it. There is a certain amount of food that is lost / wasted at each stage while there is a certain environmental impact of the process during that particular stage as well. This is shown in the following figure with an estimation of global contribution of each stage of the food supply chain to food wastage and carbon footprint [3].

Even though there is about 22% of food wastage occurring at the consumption stage, the carbon footprint of this stage is very high (almost 37% of the carbon footprint of the total supply chain). This is expected the carbon footprint of any food at the consumption stage is the sum of the carbon footprint occurring at every stage before consumption as well as ajal consumption and even after consumption.

Different types of food have different intensities of carbon footprint associated with them as well. This depends on the life cycle of the food the entire process of growing, harvesting, processing and packaging varies according to the type of food and therefore different food products have different amounts of environmental impact associated with them. The following figure shows the global aggregate contribution of different commodities towards carbon footprint and food wastage (within their life cycle).

It isn’t a simple calculation though and not one that can be representative across different countries. For example, the carbon intensity of a product (such as carrots) would vary in different parts of the world according to the processes employed in the various stages of its life cycle. This is how food at the table represents an expended amount of carbon footprint which has accumulated over the entire journey that the food product has taken from the beginning. Therefore, it is critical for people to produce and consume food products responsibly as every product has already impacted the environment during its journey from farm to fork.

It is important to identify the factors that cause food to be lost or wasted at different points during the product supply chain. In developing countries there needs to be focus on reducing food loss during the first two stages of the supply chain, especially post-harvesting handling and storage. Food loss during processing is controlled as it usually affects the bottom-line of the processing industry itself. Stricter government regulations and policies are needed around the world to focus on the impact of food waste on the environment and it is important to promote technological and systems-based approaches to reduce the loss of food during the first few stages of the production supply chain.

In the developed world, more effort needs to be put in to reduce wastage at the consumption level. One model that can be used to identify and highlight different ways to help reduce food waste is the Food Waste Pyramid, developed by the food waste campaign group Feedback [4].

The next two steps cover waste management:

Compost & renewable energy: food that is still left over should then be sent for composting or conversion to bio-fuel

Kõrvaldamine: the last alternative should be sending food waste to landfills

The environmental impact of food loss / waste is a monumental problem and its impact on climate change cannot be ignored. According to The World Resources Institute, the Greenhouse Gas (GHG) emission levels due to global food wastage were about 4.4 billion tonnes of Carbon Dioxide equivalent in 2011 if food wastage was a country it would be the third-highest emitter of GHG emissions in the world [5]. And while the wastage of food has serious moral and economics implications as well, we must not ignore the drastic consequences that it has on climate change and the environmental sustainability of our planet.


In Global First, All French Supermarkets Are Now Legally Required to Donate Unsold Food to Charities - Recipes

With momentum around climate change campaigning unlike any we’ve seen – Extinction Rebellion, Greta Thunberg and global school strikes – the issue is at the forefront of public consciousness. Naturally, at This is Rubbish, we tend to zero in on the food waste side of things. So how much is food waste really contributing to global emissions?

The Food and Agriculture Organization (FAO) reports that about 33% of food produced for human consumption is lost or thrown away every year amounting to about 1.3 billion tons [1] this figure reflects not only inefficiency but also apathy. We must remind ourselves that almost a billion people around the world go hungry regularly. According to statistics published by the FAO, about 821 million people were suffering from chronic under-nourishment in 2017 [2]. In addition to this moral implication of food waste there are also economic implications: food wasted through the supply chain represents wasted resources which could have otherwise been used for better purposes. This article, however, addresses yet another implication of food waste: the impact on climate change.

There are many stages in the life cycle of a food product as it passes through a typical supply chain, shown in a very basic diagram below.

There are many intermediate steps in between each stage and there are many sub-stages within each stage as well. For example, agricultural production of wheat would require preparation and planting of the crop seeds, irrigation and maintenance of the crops. Between agricultural production and post-harvest is the process of harvesting the crop. Similarly, post-harvest itself involves handling and storage.

As intuition may reveal, food waste (or loss) can occur at each stage of the life cycle. Food is considered ‘lost’ during the first three to four stages of the cycle while it is considered ‘wasted’ in the final two stages. Fruit that falls off a conveyor belt in a processing plant will be considered ‘food loss’ while an opened tin of processed fruit that is thrown away in the household will be considered ‘food waste’. Whatever terminology is taken, the result remains the same: there is some environmental implication to this loss or wastage and the more stages that the food passes through the more the environmental impact (or carbon footprint) is associated with it. There is a certain amount of food that is lost / wasted at each stage while there is a certain environmental impact of the process during that particular stage as well. This is shown in the following figure with an estimation of global contribution of each stage of the food supply chain to food wastage and carbon footprint [3].

Even though there is about 22% of food wastage occurring at the consumption stage, the carbon footprint of this stage is very high (almost 37% of the carbon footprint of the total supply chain). This is expected the carbon footprint of any food at the consumption stage is the sum of the carbon footprint occurring at every stage before consumption as well as ajal consumption and even after consumption.

Different types of food have different intensities of carbon footprint associated with them as well. This depends on the life cycle of the food the entire process of growing, harvesting, processing and packaging varies according to the type of food and therefore different food products have different amounts of environmental impact associated with them. The following figure shows the global aggregate contribution of different commodities towards carbon footprint and food wastage (within their life cycle).

It isn’t a simple calculation though and not one that can be representative across different countries. For example, the carbon intensity of a product (such as carrots) would vary in different parts of the world according to the processes employed in the various stages of its life cycle. This is how food at the table represents an expended amount of carbon footprint which has accumulated over the entire journey that the food product has taken from the beginning. Therefore, it is critical for people to produce and consume food products responsibly as every product has already impacted the environment during its journey from farm to fork.

It is important to identify the factors that cause food to be lost or wasted at different points during the product supply chain. In developing countries there needs to be focus on reducing food loss during the first two stages of the supply chain, especially post-harvesting handling and storage. Food loss during processing is controlled as it usually affects the bottom-line of the processing industry itself. Stricter government regulations and policies are needed around the world to focus on the impact of food waste on the environment and it is important to promote technological and systems-based approaches to reduce the loss of food during the first few stages of the production supply chain.

In the developed world, more effort needs to be put in to reduce wastage at the consumption level. One model that can be used to identify and highlight different ways to help reduce food waste is the Food Waste Pyramid, developed by the food waste campaign group Feedback [4].

The next two steps cover waste management:

Compost & renewable energy: food that is still left over should then be sent for composting or conversion to bio-fuel

Kõrvaldamine: the last alternative should be sending food waste to landfills

The environmental impact of food loss / waste is a monumental problem and its impact on climate change cannot be ignored. According to The World Resources Institute, the Greenhouse Gas (GHG) emission levels due to global food wastage were about 4.4 billion tonnes of Carbon Dioxide equivalent in 2011 if food wastage was a country it would be the third-highest emitter of GHG emissions in the world [5]. And while the wastage of food has serious moral and economics implications as well, we must not ignore the drastic consequences that it has on climate change and the environmental sustainability of our planet.


In Global First, All French Supermarkets Are Now Legally Required to Donate Unsold Food to Charities - Recipes

With momentum around climate change campaigning unlike any we’ve seen – Extinction Rebellion, Greta Thunberg and global school strikes – the issue is at the forefront of public consciousness. Naturally, at This is Rubbish, we tend to zero in on the food waste side of things. So how much is food waste really contributing to global emissions?

The Food and Agriculture Organization (FAO) reports that about 33% of food produced for human consumption is lost or thrown away every year amounting to about 1.3 billion tons [1] this figure reflects not only inefficiency but also apathy. We must remind ourselves that almost a billion people around the world go hungry regularly. According to statistics published by the FAO, about 821 million people were suffering from chronic under-nourishment in 2017 [2]. In addition to this moral implication of food waste there are also economic implications: food wasted through the supply chain represents wasted resources which could have otherwise been used for better purposes. This article, however, addresses yet another implication of food waste: the impact on climate change.

There are many stages in the life cycle of a food product as it passes through a typical supply chain, shown in a very basic diagram below.

There are many intermediate steps in between each stage and there are many sub-stages within each stage as well. For example, agricultural production of wheat would require preparation and planting of the crop seeds, irrigation and maintenance of the crops. Between agricultural production and post-harvest is the process of harvesting the crop. Similarly, post-harvest itself involves handling and storage.

As intuition may reveal, food waste (or loss) can occur at each stage of the life cycle. Food is considered ‘lost’ during the first three to four stages of the cycle while it is considered ‘wasted’ in the final two stages. Fruit that falls off a conveyor belt in a processing plant will be considered ‘food loss’ while an opened tin of processed fruit that is thrown away in the household will be considered ‘food waste’. Whatever terminology is taken, the result remains the same: there is some environmental implication to this loss or wastage and the more stages that the food passes through the more the environmental impact (or carbon footprint) is associated with it. There is a certain amount of food that is lost / wasted at each stage while there is a certain environmental impact of the process during that particular stage as well. This is shown in the following figure with an estimation of global contribution of each stage of the food supply chain to food wastage and carbon footprint [3].

Even though there is about 22% of food wastage occurring at the consumption stage, the carbon footprint of this stage is very high (almost 37% of the carbon footprint of the total supply chain). This is expected the carbon footprint of any food at the consumption stage is the sum of the carbon footprint occurring at every stage before consumption as well as ajal consumption and even after consumption.

Different types of food have different intensities of carbon footprint associated with them as well. This depends on the life cycle of the food the entire process of growing, harvesting, processing and packaging varies according to the type of food and therefore different food products have different amounts of environmental impact associated with them. The following figure shows the global aggregate contribution of different commodities towards carbon footprint and food wastage (within their life cycle).

It isn’t a simple calculation though and not one that can be representative across different countries. For example, the carbon intensity of a product (such as carrots) would vary in different parts of the world according to the processes employed in the various stages of its life cycle. This is how food at the table represents an expended amount of carbon footprint which has accumulated over the entire journey that the food product has taken from the beginning. Therefore, it is critical for people to produce and consume food products responsibly as every product has already impacted the environment during its journey from farm to fork.

It is important to identify the factors that cause food to be lost or wasted at different points during the product supply chain. In developing countries there needs to be focus on reducing food loss during the first two stages of the supply chain, especially post-harvesting handling and storage. Food loss during processing is controlled as it usually affects the bottom-line of the processing industry itself. Stricter government regulations and policies are needed around the world to focus on the impact of food waste on the environment and it is important to promote technological and systems-based approaches to reduce the loss of food during the first few stages of the production supply chain.

In the developed world, more effort needs to be put in to reduce wastage at the consumption level. One model that can be used to identify and highlight different ways to help reduce food waste is the Food Waste Pyramid, developed by the food waste campaign group Feedback [4].

The next two steps cover waste management:

Compost & renewable energy: food that is still left over should then be sent for composting or conversion to bio-fuel

Kõrvaldamine: the last alternative should be sending food waste to landfills

The environmental impact of food loss / waste is a monumental problem and its impact on climate change cannot be ignored. According to The World Resources Institute, the Greenhouse Gas (GHG) emission levels due to global food wastage were about 4.4 billion tonnes of Carbon Dioxide equivalent in 2011 if food wastage was a country it would be the third-highest emitter of GHG emissions in the world [5]. And while the wastage of food has serious moral and economics implications as well, we must not ignore the drastic consequences that it has on climate change and the environmental sustainability of our planet.


In Global First, All French Supermarkets Are Now Legally Required to Donate Unsold Food to Charities - Recipes

With momentum around climate change campaigning unlike any we’ve seen – Extinction Rebellion, Greta Thunberg and global school strikes – the issue is at the forefront of public consciousness. Naturally, at This is Rubbish, we tend to zero in on the food waste side of things. So how much is food waste really contributing to global emissions?

The Food and Agriculture Organization (FAO) reports that about 33% of food produced for human consumption is lost or thrown away every year amounting to about 1.3 billion tons [1] this figure reflects not only inefficiency but also apathy. We must remind ourselves that almost a billion people around the world go hungry regularly. According to statistics published by the FAO, about 821 million people were suffering from chronic under-nourishment in 2017 [2]. In addition to this moral implication of food waste there are also economic implications: food wasted through the supply chain represents wasted resources which could have otherwise been used for better purposes. This article, however, addresses yet another implication of food waste: the impact on climate change.

There are many stages in the life cycle of a food product as it passes through a typical supply chain, shown in a very basic diagram below.

There are many intermediate steps in between each stage and there are many sub-stages within each stage as well. For example, agricultural production of wheat would require preparation and planting of the crop seeds, irrigation and maintenance of the crops. Between agricultural production and post-harvest is the process of harvesting the crop. Similarly, post-harvest itself involves handling and storage.

As intuition may reveal, food waste (or loss) can occur at each stage of the life cycle. Food is considered ‘lost’ during the first three to four stages of the cycle while it is considered ‘wasted’ in the final two stages. Fruit that falls off a conveyor belt in a processing plant will be considered ‘food loss’ while an opened tin of processed fruit that is thrown away in the household will be considered ‘food waste’. Whatever terminology is taken, the result remains the same: there is some environmental implication to this loss or wastage and the more stages that the food passes through the more the environmental impact (or carbon footprint) is associated with it. There is a certain amount of food that is lost / wasted at each stage while there is a certain environmental impact of the process during that particular stage as well. This is shown in the following figure with an estimation of global contribution of each stage of the food supply chain to food wastage and carbon footprint [3].

Even though there is about 22% of food wastage occurring at the consumption stage, the carbon footprint of this stage is very high (almost 37% of the carbon footprint of the total supply chain). This is expected the carbon footprint of any food at the consumption stage is the sum of the carbon footprint occurring at every stage before consumption as well as ajal consumption and even after consumption.

Different types of food have different intensities of carbon footprint associated with them as well. This depends on the life cycle of the food the entire process of growing, harvesting, processing and packaging varies according to the type of food and therefore different food products have different amounts of environmental impact associated with them. The following figure shows the global aggregate contribution of different commodities towards carbon footprint and food wastage (within their life cycle).

It isn’t a simple calculation though and not one that can be representative across different countries. For example, the carbon intensity of a product (such as carrots) would vary in different parts of the world according to the processes employed in the various stages of its life cycle. This is how food at the table represents an expended amount of carbon footprint which has accumulated over the entire journey that the food product has taken from the beginning. Therefore, it is critical for people to produce and consume food products responsibly as every product has already impacted the environment during its journey from farm to fork.

It is important to identify the factors that cause food to be lost or wasted at different points during the product supply chain. In developing countries there needs to be focus on reducing food loss during the first two stages of the supply chain, especially post-harvesting handling and storage. Food loss during processing is controlled as it usually affects the bottom-line of the processing industry itself. Stricter government regulations and policies are needed around the world to focus on the impact of food waste on the environment and it is important to promote technological and systems-based approaches to reduce the loss of food during the first few stages of the production supply chain.

In the developed world, more effort needs to be put in to reduce wastage at the consumption level. One model that can be used to identify and highlight different ways to help reduce food waste is the Food Waste Pyramid, developed by the food waste campaign group Feedback [4].

The next two steps cover waste management:

Compost & renewable energy: food that is still left over should then be sent for composting or conversion to bio-fuel

Kõrvaldamine: the last alternative should be sending food waste to landfills

The environmental impact of food loss / waste is a monumental problem and its impact on climate change cannot be ignored. According to The World Resources Institute, the Greenhouse Gas (GHG) emission levels due to global food wastage were about 4.4 billion tonnes of Carbon Dioxide equivalent in 2011 if food wastage was a country it would be the third-highest emitter of GHG emissions in the world [5]. And while the wastage of food has serious moral and economics implications as well, we must not ignore the drastic consequences that it has on climate change and the environmental sustainability of our planet.



Kommentaarid:

  1. Oro

    the good question

  2. Zachariah

    It is very a pity to me, I can help nothing, but it is assured, that to you will help to find the correct decision.

  3. Macdaibhidh

    Jah, tõesti.Liitun kõige eelnevaga.

  4. L'angley

    hulluks minema

  5. Samunos

    Ma mõtlen, et lubate vea. Pakun seda arutama. Kirjutage mulle PM -is, me saame sellega hakkama.

  6. Amott

    Päris õige! I think, what is it good thought. And it has a right to a life.

  7. Gakora

    Kirjutame veel. Paljudele inimestele meeldivad teie postitused. Austus südamest.



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