Hey Lykkers, did you know that the theme for this year's World Environment Day, on June 5th, is all about saving food?

The theme is “Think Before You Eat, Save After You're Done: Reduce Your Food Footprint.” At first glance, it might seem like food waste isn't connected to the environment.

But in reality, food waste is one of the biggest environmental issues today. Wasting food means wasting valuable resources, and the amount of food lost each year is astonishing. Let's break it down.

Global Food Waste and Its Environmental Impact

A joint report by the United Nations Environment Programme and the World Resources Institute, based on studies from the Food and Agriculture Organization (FAO), highlights the massive issue of food waste. This report was released in conjunction with World Environment Day, shedding light on how our food choices affect the planet.

According to Robert Van Offerdijk, an official at the FAO, large losses and waste of food occur from the fields all the way to our tables. This not only contributes to hunger but also challenges our ability to feed the world's growing population.

The Global Scale of Food Loss

Van Offerdijk points out that a third of all food produced globally is either lost or wasted. The situation is different in developed and developing countries: in rich countries, half of food waste happens due to consumer and retail behavior, while in poorer nations, only 5% is wasted by consumers, and 95% is lost during food collection and storage.

By 2050, the global food demand is expected to grow by 1.6 times compared to 2006. However, if we can reduce food waste by half, we can close the gap by one-fifth. Reducing food loss and waste is essential for creating a sustainable food future.

Resources Wasted in Food Production

Food production takes a significant amount of resources, including water, land, and energy, not to mention labor. If a third of the food produced globally isn't eaten, it means that the resources and labor used to produce this food are wasted as well.

The report also reveals that the amount of water used to produce wasted food every year could fill 70 million Olympic-sized swimming pools. The land used to grow this food is equivalent to the size of Mexico, and the fertilizers used amount to 28 million tons—fertilizers that are poorly used and contribute to climate change and pollution, especially in marine ecosystems.

The Environmental Impact of Food Waste

If we were to treat the greenhouse gas emissions from food waste as if they were from a country, it would rank as the third-largest emitter, right after the United States and China. This highlights how serious the problem of food waste is for our planet.

UNEP Executive Director Steiner stresses that in today's world, where natural resources are increasingly scarce, food waste directly contributes to environmental damage. Wasting food equals wasting valuable resources and harming the planet.

The Role of Everyone in Reducing Food Waste

Each of us—farmers, food companies, retailers, transportation services, and even families—has an important role to play in reducing food waste. This is crucial in meeting global development goals, reducing inequality between rich and poor nations, and securing sustainable futures for billions of people.

The report also includes case studies from around the world, demonstrating how various communities are tackling food waste. For instance, universities in the United States have switched from charging by tray to charging by weight in dining halls, reducing food waste by 13 tons in one year. In Afghanistan, the FAO helped provide metal silos to 18,000 rural households, reducing food losses due to pests and weather from 15-20% annually to just 1-2%. In Sri Lanka, plastic boxes replaced bags for transporting vegetables, cutting losses from 30% to just 5%.

Creative Solutions to Combat Food Waste

In Australia, a nonprofit organization named “SecondBite” collects food that would otherwise be wasted from farmers, retailers, and other donors, and redistributes it to communities in need. Last year, they repurposed 3,000 tons of food. Meanwhile, in Nigeria, a teacher invented an evaporative cooling device called “zeer,” which costs under $2 and can store food for much longer, even without refrigeration. Tomatoes and guavas, which would spoil in just two days, last up to 20 days in a “zeer.”

Traditional Methods of Food Preservation

Ahead of World Environment Day, many people shared traditional food preservation methods on social media. One such method is chuño, a process from South America where potatoes are alternated between freezing at night and drying in the sun during the day. After five days, the potatoes lose all moisture and can be stored for months or even years.

In Mongolia, the nomadic people have long used a traditional food called “Borts,” which is compressed meat. It can be carried without refrigeration and, when cooked with hot water, provides a meal that's equivalent to several steaks in terms of protein content.

What Can We Do to Reduce Food Waste?

As we reflect on this year's World Environment Day, we are reminded that each of us can make a difference. From small daily choices to large-scale policies, we all play a part in reducing food waste and conserving resources. By being mindful of our consumption, we can help create a more sustainable world. So, Lykkers, let's think before we eat, save after we're done, and reduce our food footprints for a better planet!