Food loss and waste reduction

Cereal quemado dentro de silo

Food loss and waste reduction

A third of world produced food ends up in the garbage. According to FAO data (Food and Agriculture Organization of the United Nations), around 14% of global food produced is lost between harvest and retail. In addition, around 11% of household food is wasted, 5% in food services and 2% in retail trade.

Really alarming data, right? 

It is clear that there is a problem and that our food systems must improve in order to be sustainable and resilient. 

Today, 29th September, the International Day of Awareness on Food Loss and Waste Reduction is celebrated, a symbolic date with a clear intention: to establish measures and to innovate to stop food waste. 



Aiming to reduce food loss, an environmental problem and a challenge for Gescaser

When food is lost or wasted, many of the resources used to produce it are also wasted, such as water, land, energy and labor. The loss of food has a negative effect on food security and it becomes a serious environmental problem (it is estimated that food waste is responsible for 8% of global greenhouse gas emissions).

For this reason, at Gescaser we face the challenge of reducing food loss and waste as an opportunity to work more ethically, efficiently and sustainably.

With our temperature control systems, at Gescaser we innovate daily to help preserve the quality of cereals and nuts, essential foods within the food chain, and stop the consequent decrease in prices that directly affects the economy of farmers and producers.

The role of the food industry and cereal manufacturers 

In order to reduce food waste, the food industry plays a key role and can contribute substantially by implementing and disseminating effective techniques and technology such as drying and subsequent monitoring of stored cereal.

 

In this sense, it is essential to improve processing technologies and conservation of cereals in developing regions. According to FAO studies, losses during processing are much higher in underdeveloped countries (between 14% and 21%) than in other more developed regions (<2%).

9 years to meet the Sustainable Development Goals (SDG) 

With 9 years to achieve the Sustainable Development Goals (SGG), it is important to accelerate measures aimed at reducing food loss and waste to ensure sustainable consumption and production patterns.

What can we do?

 Increasing the efficiency of our food systems and reducing food loss and waste requires investment in innovation, technologies and infrastructure. Only then, we will avoid the economic losses estimated at billion dollars, in addition to social and environmental costs.

Let’s work to “reduce, reuse and recycle” and, together, achieve a more sustainable consumption.