Latest news with #FoodWasteIndexReport2024
Daily Mirror
11 hours ago
- Health
- Daily Mirror
Warning about storing eggs or milk in one place in fridge due to risk
Food storage experts have shared the most common food safety mistakes Brits make that can pose health risks - including storing eggs in the fridge door With a shocking 1.05 billion tonnes of food are wasted globally each year, according to the UN Environment Programme's Food Waste Index Report 2024 and their latest data from 2022. Storage tips can help Brits in extending the shelf life of their favourite foods and reducing bacterial growth, contamination, and food waste. The research reveals that there's widespread confusion about the correct storage for everyday items. Thankfully, Wren Kitchens has consulted with food hygiene specialists at Electronic Temperature Instruments (ETI) and Navitas Safety to provide clarity and promote safe storage practices. Jason Webb, managing director of ETI, highlighted a common mistake with egg storage in fridge doors that could lead to health hazards and unnecessary wastage. Jason explained: "Eggs are recommended to be stored within fridges at around four degrees Celsius to remain fresh and safe to consume", reports the Express. He warned against the temperature variations caused by storing eggs in the fridge door: "However, storing eggs within frequently opened and closed fridge door storage trays, can lead to a fluctuation and rise in temperature, accelerating egg spoilage." Jason cautioned about the dangers of inconsistent temperatures: "With this constant temperature disruption, eggs will rise in temperature away from the optimum four degrees Celsius, and if continuous, it can pose the risk of bacteria such as salmonella," and noted that milk is subject to the same risks. Darren Watts from Wren Kitchens also offered advice on effective storage methods to prevent cross-contamination and maintain orderly kitchen spaces. Darren recommended: "Categorise your produce and place into separate boxes to ensure no cross contamination and easy access. "This is a great storage solution for those with busy family or work lives, who want an efficient food storage solution. "Another tip is to always label and replace your food. When leading a busy life, it is easy to forget when items were bought, and which may be past their sell-by date. "Labelling foods will ensure a clean and bacteria-free zone. "It's also recommended to have both a pantry and a larder for different foods. This doesn't need to be complex or expensive, but simply dedicating certain storage areas for specific foods will help to keep food fresh for longer."
Time of India
7 days ago
- Business
- Time of India
From farm to factory: Dela Foods is rewriting the rules of food processing in India
Live Events Founded in 2014 in Ratlam, Madhya Pradesh by Eva Chawla, Dela Grain Foods Pvt Ltd has emerged as a positive catalyst for India's food processing and hotel, restaurant, and catering (HoReCa) sectors. Operating at the intersection of sustainability, farmer engagement, and technology, this company exemplifies how MSMEs can create value addition and reduce food waste while being profitable and company's most significant contribution lies in its approach to reducing the wastage of fresh produce, one of India's most pressing agricultural challenges. According to the Food Waste Index Report 2024, published by the United Nations Environment Programme, India generates an astounding 78.2 million tonnes of food waste every year. Dela Foods addresses this through direct dealings with farmers and bulk purchasing produce. Through assured demand and fair pricing, this sourcing model has eliminated intermediaries, reduced post-harvest losses, and ensured steady incomes for farmers, empowering on-ground stakeholders within the MSME Foods' approach demonstrates how MSMEs can achieve economies of scale typically associated with large enterprises. The focus on waste reduction extends beyond environmental benefits to create significant economic value. By developing processing capabilities that can handle imperfect or surplus produce that would otherwise be discarded, Dela Foods has opened new revenue streams while contributing to sustainable practices. This encourages other enterprises to view food waste not as a disposal problem, but as an opportunity for value the manufacturing front, Dela Foods has brought industrial-grade food processing to smaller players. Its 5,000 sq metre unit produces ketchups, noodles, pickles, and emulsified and culinary sauces under the brands Dela, Dela Professional, Tom-chi, and Gagimal Gordhandas. In doing so, the company meets the distinct needs of retail consumers and HoReCa clients. The portfolio is positioned in value-added segments that generate higher margins and create more employment opportunities per unit of raw material Foods' trailblazing achievements also extend to founder and Managing Director Eva Chawla, who has received multiple accolades. These include the MAWE (Madhya Pradesh Association of Women Entrepreneurs) Shines Award 2024 and a nomination for MSME Women Entrepreneur (Micro) at the ET MSME Awards 2024. At the latter — which is India's most prestigious MSME awards — Dela Foods won the Fastest-growing MSME (Micro) its innovative approach to farmer engagement, waste reduction, and food processing, Dela Foods has established itself as more than just another MSME. It has proved that mission-driven enterprises that prioritise sustainability can be profitable more winner vignettes of the ET MSME Awards , keep an eye on this space.
India Today
20-06-2025
- General
- India Today
The big fat Indian wedding is quietly triggering a climate chaos
The lavish "big fat Indian wedding" is a cultural spectacle known for its opulence, grandeur, and increasingly, its food over 10 million weddings taking place annually in India, these events have become one of the country's major sources of food wastage and a driver behind rising methane to Feeding India, an NGO working to combat hunger, anywhere between 30 and 50 kilograms of food is wasted at an average Indian wedding. In elite weddings, the amount can soar to a staggering 800 Globally, food waste is a serious concern. The Food Waste Index Report 2024, released by the United Nations Environment Programme (UNEP) and WRAP (Waste and Resources Action Programme), a UK-based non-profit, states that one crore (10 million) meals are wasted every day report also highlights that household waste makes up the largest share, more than 60%, of this global food India, much of the wedding-related food waste is due to oversized buffets, inaccurate guest estimates, and a general lack of awareness about food donation. Photo: Generative AI by Ayushi Shrivastava) THE CLIMATE CONSEQUENCEThe consequences of this waste extend beyond empty plates. It's contributing significantly to environmental discarded food ends up in landfills, it decomposes anaerobically (without oxygen), producing methane, a greenhouse gas that is around 80 times more potent than carbon dioxide in terms of warming can linger in the atmosphere for over 20 years and is responsible for roughly 30% of the rise in global temperatures since pre-industrial change has already exceeded the thresholds set by the Paris Agreement. Food waste from weddings and other events continues to fuel this crisis. The UNEP report notes that 'human-caused methane emissions could be reduced by as much as 45% within the decade,' a change that could prevent nearly 0.3C of global warming by 2045 and keep the planet within the 1.5C limit targeted by the Paris as one billion tons of food is wasted globally each year, about one-third of the world's population experiences food insecurity. Of these, 783 million people struggle with hunger. Globally, food waste is a serious concern. (Photo: Getty) This stark contrast calls for immediate action. Mindful consumption, better planning, and raising awareness about food recovery and donation can significantly reduce food wastage, especially at weddings. Institutional frameworks must be established to streamline food involved in food redistribution should be certified by the Food Safety and Standards Authority of India (FSSAI) to ensure food safety and 2018, the Delhi government took a notable step to reduce food waste by capping the number of guests allowed at weddings. A similar trend emerged naturally during the COVID-19 pandemic, when restrictions led to smaller, more intimate gatherings. However, such measures shouldn't be limited to times of smaller, more mindful celebrations can significantly reduce the enormous food waste typically generated at weddings. It's a step toward both environmental sustainability and social celebration of love and union should not come at the cost of the planet or hungry mouths. A shift towards responsible celebrations can make the big fat Indian wedding truly great for Reel
Mint
05-06-2025
- Business
- Mint
Jagdambika Pal: Minimize food wastage for the sake of our planet and its people
Food loss and waste is a global concern that represents not just economic loss, but also the environmental and food security crisis. To put it into perspective, if food waste were a country, it would be the third-largest emitter of greenhouse gases in the world, surpassing the US and China. Food waste accounts for nearly 8-10% of annual global greenhouse gas emissions, which is nearly three times the total emissions from the aviation sector. Decaying food emits methane, a greenhouse gas about 80 times more potent than carbon dioxide. Food production and its inputs emit climate-harming gases too. Paradoxically, while nearly 20% of all food produced is wasted or lost, around 783 million people are grappling with hunger and about 150 million children under the age of five are suffering from stunted growth due to lack of proper nutrition. Also Read: Andy Mukherjee: Watch out for food and fuel volatility in India-US trade talks Tackling food loss and waste is essential for us to address food and nutritional security challenges and significantly reduce greenhouse gas emissions. The pressing need to tackle the problem is articulated in India's commitment to Sustainable Development Goal (SDG) 12.3, which sets an ambitious target of reducing per capita global food waste at the retail and consumption levels and significantly cutting food loss along supply chains by 2030. As estimated, even if just a quarter of all the food binned by households globally is edible, the equivalent of 1 billion meals of edible food is being wasted every single day by homes worldwide. The United Nations Environment Programme's Food Waste Index Report 2024 states that up to 17% of food wastage occurs between the retail and consumption levels. This presents substantial opportunities for targeted intervention at these points, such as sustainable packaging solutions that may prolong the shelf-life of food, thereby providing a practical solution to the issue. We also need to improve infrastructure and include practices to preserve nutritional value and reduce wastage. Also Read: Food security: Let clean-tech innovation lead the way While only 21 countries had included food loss or waste reduction in their national climate plans (or Nationally Determined Contributions) by 2022, India has taken great strides to mitigate the same through coordinated measures at every stage of the supply chain by implementing schemes like the PM Kisan Sampada Yojana and production-linked incentive scheme for the food processing industry. These government programmes focus on modernizing infrastructure, adopting advanced preservation and packaging technologies, reducing wastage and enhancing supply chain efficiency. Programmes for the creation of backward and forward linkages and the creation of food processing capacities have been designed to drive infrastructural improvements that reduce spoilage and strengthen farm-to-market supply chains. Additionally, the Integrated Cold Chain and Value Addition Infrastructure Scheme provides fiscal support for upgradations with the aim of preserving nutritional value, increasing shelf life and raising food quality. Also Read: Rice fortification can help tackle our problem of hidden hunger While addressing the crisis we face requires a collaborative approach in favour of a circular economy that integrates sustainable methods in all operations, it is equally important to ensure that food reaches consumers more efficiently. According to the Food and Agriculture Organization, up to 30-40% of food production in developing regions is lost before it even reaches the market, largely because of gaps in post-harvest storage, processing and transportation. Food processing capabilities must be upgraded for food safety and shelf-life extension, among other objectives. Improved storage facilities and eco-friendly packaging are crucial to this endeavour, even as innovative means of food preservation need to be explored. Harnessing the potential of sustainable solutions like aseptic packaging with recyclable and eco-friendly materials would help reduce the ecological footprint of the processed food industry. Generating awareness among consumers of responsible and eco-friendly practices through public-private partnerships and public campaigns can be of help in this exercise. Successfully addressing the crisis of food loss and waste needs dedicated efforts by the entire ecosystem of producers, suppliers and consumers. Food loss and waste must be minimized across the supply chain from end to end. By doing so, countries and communities will benefit from increased food security, better access to healthy diets and reduced malnutrition, while decreasing their greenhouse gas footprints. The author is a member of the Lok Sabha.
Observer
18-03-2025
- General
- Observer
Why are we wasting food while millions face hunger?
It is unfortunate that we waste food indiscriminately in a world where millions face the dire threat of famine. The situation worsens during social occasions such as festivals, weddings and births, when people prepare excessive amounts of food to showcase their wealth and social status. Ramadhan is a religious observance and one of the most sacred periods for Muslims, having a significant social and economic impact. During this time, consumer behaviour shifts, leading to an increased desire to purchase food items, often exceeding actual needs. Unlike traditional Ramadhan tables, there has been a significant increase in the variety of food in recent times. This change is primarily attributed to the influence of specialised cooking channels and the desire to showcase culinary skills. This social pressure compels people to serve a variety of foods, contributing to increased waste. Families are not shopping according to their actual food needs, and product advertising tempts them to purchase more than necessary. The absence of reuse or recovery options, combined with the inadequate policies and regulations for managing food waste, makes it more convenient to dispose food in garbage bins. According to the United Nations Environment Programme (UNEP) Food Waste Index Report 2024, which monitors global and national food waste generation, households are the largest contributors, accounting for 60 per cent of the total. The estimated global food waste amounts to 631 million tonnes. Unfortunately, the UNEP points out that 'more than one billion meals' worth of food are thrown out by households each day. This amounts to more than one meal per day for every person facing hunger around the world.' Figures from the Food and Agriculture Organization of the United Nations (FAO) indicate that approximately 1.3 billion tonnes of food produced globally are wasted each year. Separately, the United Nations World Food Programme released a report detailing its global forecasts for 2025. The report indicates that 343 million people in 74 countries are suffering from severe food insecurity, representing a 10-per cent increase compared to the previous year. These figures are approaching the record high established during the pandemic. The Middle East and North Africa (MENA) region ranks among the highest globally in food waste, with an annual total of 9 million tonnes, which equates to approximately 91 kg per person each year. This is particularly notable given the region's relatively small populations compared to countries with high population densities and limited resources. According to estimates from the Arab Monetary Fund, food import bills in Arab countries reached $100 billion in 2023. The Gulf Cooperation Council (GCC) countries are the largest consumers among Arab nations, with food imports totalling $61 billion in 2023, an increase from $30 billion in 2016. Data from the Federation of Arab Chambers of Commerce, Industry and Agriculture indicates that the Arab region imports 90 per cent of its food requirements. The report suggests that Arab countries will need to invest $144 billion by 2030 to meet the nutritional needs of their populations. It is important to recognise that food waste extends beyond what consumers scrape off their plates or allow rotting in their refrigerators. It is influenced by a multitude of factors, including crops left unharvested in the fields, food that spoils during transportation and all other products that fail to reach retail stores. Surprisingly, food waste is a pervasive problem worldwide, affecting even affluent nations. Despite variations in income levels, there is little difference in the average amount of household food waste among high-income, upper-middle-income and lower-middle-income countries. In the Sultanate of Oman, the government places a high priority on food security and supply, implementing a comprehensive range of plans and programmes aligned with the United Nations Sustainable Development Goal of achieving zero hunger by 2030. Data be'ah reveals that Oman generates approximately 560,000 tonnes of food waste annually. These numbers, statistics and imbalances necessitate a genuine commitment and official resolve that reflect the serious intentions of countries. It is not enough to launch initiatives on one hand while simultaneously increasing rates of consumption and waste on the other. They illustrate the fundamental flaw in minds and stomachs that have grown accustomed to being satiated without necessity, leading to wastefulness without recognising the significance of what this waste represents in terms of the immense wealth that could potentially save millions of hungry individuals around the globe. The writer is a freelance journalist and author who worked in Oman and India
