Reduced Food Waste
Definition
Reduced food waste refers to minimizing the amount of food that is discarded or uneaten by implementing practices that conserve food resources.
Scientific / Technical Definition
Reduced food waste involves systematic approaches to decrease the volume of food discarded at various stages of the supply chain, from production to consumption. It incorporates strategies such as better food storage, efficient meal planning, recycling, and reusing food components to enhance sustainability and reduce environmental impact.
Benefits
- Contributes to environmental sustainability by decreasing the amount of waste in landfills.
- Reduces greenhouse gas emissions associated with food decomposition.
- Increases food security by making more food available for consumption.
- Promotes economic savings at the household and community level by wasting less purchased food.
Examples
- Creating meal plans to use ingredients before they spoil.
- Composting food scraps instead of sending them to landfill.
- Donating excess food to shelters or food banks.
- Repurposing leftovers into new meals.
Additional Information
- importance: Reducing food waste is important for promoting environmental health, enhancing food security, and supporting economic efficiency.
Last updated: 10/19/2024