DP 4: Food Waste Solutions

As it was mentioned previously, food waste is truly a complex issue.  This problem is stemmed by various factors that are different in developed and developing countries.

Seeing that much of the consumer food waste occurs in developed countries, and it is something I am more familiar with, the solutions in this post will be focused on actions that can be implemented in these nations.

Through previous posts, you will know that the biggest contributors to food waste is the throwing away of perfectly edible food. The reason this happens is due to increased portion sizes which have become bigger in the past 20 to 30 years. In addition, the fact that psychologically individuals are unable to detect when they are eating 30% more, means that big portions truly create negative impacts on people’s waste lines, as well as, enlarge waste bins with edible food.

It is also worth mentioning that much of the current food is high in corn syrup, salt, sodium, sugar and other elements which are not beneficial for the body in large quantities. The fact that most people don’t know what their food is composed of creates large barriers between eating healthier, because in most cases the tastier the food, the less healthy it tends to be. This behavior can be easily avoided through the addition of new front-of-pack color labeling, showing individuals through green, yellow or red colors, whether the level of sodium, salt or sugar in the food they are about to consume is above the recommended average. The labeling study revealed that “increased prevalence of front-of-pack signposts may lead to marked changes in consumer purchasing habits and increase consumers nutritional awareness.” (Bennett & Crossley)

Probably the worst contributor to food waste and consumption of unhealthy foods is the need for individuals to eat quickly and cheaply. This phenomenon is most common in low income families, who with the rising economic crises need to feed their families, while still paying for rent, transportation, clothing and if at all possible, entertainment for the family members.

Without much connection to the food we eat, understanding of what goes into the food, and consumption of appropriate food portions, food waste will continue to wreck havoc on the planet, economy, and people.

Partnership to the Rescue

To anyone who has been involved in long-term development issues, the subject of partnerships is a very important topic. In fact, it has played a very important role in my own development classes, and the issue of whether partnerships are truly efficient in the long-term and should be embarked on has surfaced many times.

With all personal beliefs aside, it is important to re-emphasize that the problem of food waste is very challenging and thus cannot be resolved by any single group. Rather, this issue needs to involve multiple stakeholders from the government, business and educational sectors.

Even though there are not many examples of well known partnerships that address food waste, there are a few that are worth mentioning. The 2003 EPODE program in France to reduce Non-communicable Diseases (NCD) in children, such as heart disease, cholesterol, and obesity, “brings together a wide range of stakeholders (industry, government, community organizations)”. (Boles & Halsey) This group of partners with various resources and experiences helps lower NCD in children by tackling the problem through many angels. In this case, EPODE educates the children about nutrition, conducts cooking lessons, promotes physical activity, and organizes visits to food production facilities.

Since children are the future generation of our planet, it is important to teach them good eating habits from a young age. Nonetheless, children won’t learn unless these positive behaviors are reinforced in their homes, by their parents and friends, which means educational programs targeting workplaces, low income neighborhoods and other fields must also be created.

Long-term Change

Discussing these partnerships, I would like to give some examples of what each partner could do. On the government level, policies that create incentives and provide profitability for corporations running a green business could help engage more private businesses. In addition to incentives, government can help regulate the food industry.  For instance, the Food Standard Agency (FSA) can set a limit on the grams of salt that should be found in food portions, and regulate the industry to ensure everyone abides by these standards.

The communication sector, NGOs, and other organizations can cooperate to create other incentives for businesses to go green. This can be achieved by raising awareness of the brand name, and strengthening client relations through reports such as, Global Alliance for Improved Nutrition (GAIN), which ranks companies that are being sustainable and invest in Corporate Social Responsibility (CSR).

It is important to mention, however, that healthy eating does not solely depend on food companies. It must also be promoted in schools and the workforce, seeing as how the second biggest factor of NCD is found through lack of physical activity. Workforces can emphasize the importance of staying active through monthly awareness programs on getting regular doctor check ups on blood pressure, cholesterol, and so on. A recent study showed that “workplace interventions for chronic disease control in industrialized societies have proven effective at reducing the associated costs, with an average return on investment of $3 for every $1 invested.” (Bennett & Crossley)

Make it part of the culture

Raising awareness about food portions, appropriate nutrition, and education on the type of food that should be consumed will play an important role in whether or not future societies can truly become sustainable.

At current rates of food production, its consumption, distribution, and the lack of people’s involvement in the processes of the food that is being sold to us, has resulted in many health problems, environmental degradation, and economic inefficiencies.

Resolving this issue is not easy, and can only be achieved through partnerships, but it is something that must be done right away. Since it is not just a change of personal diets, but rather a complete shift in the current food culture, big changes must be implemented in all spheres, at a rapid pace.

The health of the environment, the economy and every individual revolves around a good balance of demand, supply and consumption. The key is reaching the golden balance, and this can only be done through the involvement of all affected players.

Work Cited:

Bennett, J. & Crossley, R. (2007).  “A Recipe for Success: How food companies can profit from consumer health.” International Business Leaders Forum. Accessed on January 4, 2011 from: www.iblf.org/~/media/Files/Resources/…/RecipeforSuccess.ashx

Boles, O. & Halsey, Y. (2011). “Many healthy returns: The business of tackling Non-communicable Diseases.” International Business Leaders Forum. Accessed on January 10, 2011 from: www.iblf.org/en/…/C16AB646539747DFAD3BB32FBABB69F4.ash…

Lee, V., Mikkelsen, L., Srikantharajah, J. and Cohen, .. (2008). “Promising Strategies for Creating Healthy Eating and Active Living Environments.” Prevention Institute. Accessed on January 7, 2011 from: www.eatsmartmovemorenc.com/…/Convergence_Partnership_HEAL…

Tukuitonga, C. & Keller, I. (2005). “Implementing the WHO Global Strategy on Diet Physical Activity and Health.” Scandinavian Journal of Nutrition. Accessed on January 8, 2011 from: www.ifw-kiel.de/konfer/esf-ifw/newtech05/global_strategy.pdf

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