Your browser is no longer supported

For the best possible experience using our website we recommend you upgrade to a newer version or another browser.

Your browser appears to have cookies disabled. For the best experience of MRW, please enable cookies in your browser

We'll assume we have your consent to use cookies, so you won't need to log in each time you visit our site.
Learn more

Whose side of the food fight are you on?

The issue of food waste is shaping up to be one of the greatest moral dilemmas of our time, writes Belinda Miller, director of insight at marketing communications agency Corporate Culture

Charities, local authorities and waste management companies are all chasing food waste at a time of dwindling resources and increasing hunger. The scale of the problem is well documented and the facts are stark. Research from the Think Eat Save campaign from the Food and Agricultural Organisation of the United Nations (FAO) shows that one third of the world’s food is wasted from farm to fork – that’s 1.3 billion tonnes annually. 

At the same time, population increases mean that there are more hungry mouths to feed than ever. Demand for food is set to grow 70% by 2050. The impact of our changing climate on energy and water needed to grow food adds yet more pressure. Demand for electricity is set to double by 2050 and water supplies will only satisfy 60% of demand – yet 70% of the world’s water is needed to grow food.

Reducing food waste is seen as the key strategy to increase food availability and alleviate poverty while reducing pressure on ecosystems, climate and water. Policy makers across the globe are lining up in support of setting food waste reduction targets at national, local and organisational levels.  The EU 2020 “Roadmap to a Resource Efficient Europe” sets a milestone of reducing edible food waste to 50% by 2020. It is calling for 2014 to be designated the European Year against Food Waste, with prevention targets set by member states as part of the Waste Framework Directive. In June this year, business leaders, academics and policy makers gathered at the Organisation for Economic Co-operation and Development (OECD) food chain network to discuss challenges in measuring reduction as there is currently no universal definition of food wastage and data is classified in over 150 different ways. 

Here in the UK, we are ahead of the game.  In 2009/10, the estimated 18.4 million tonnes of waste generated within the UK food and drink supply chain and households cost around £17bn, with almost two thirds generated in households and 27% within food and drink manufacture.  Great progress has been made through WRAP’s Courtauld Commitment and Love Food Hate Waste campaigns, preventing around 1.1 million tonnes of food waste (worth £2.5bn), changing the behaviours of over two million people and  saving local authorities at least £22m in disposal costs.

Reducing waste in the first place is clearly a win-win all round, central to Government policy to drive action at the top of the waste hierarchy pyramid.  But what comes next? Therein lies the dilemma. There are increasing demands for food reuse which often conflict. The food use hierarchy advises that unavoidable surplus food, still in date and perfectly edible, should be fed firstly to people in need, then to animals, moving down the food chain to create renewable energy or bio-fertiliser from residual waste.  Instead, we’re witnessing a veritable food fight.

At a time of severe cuts to welfare, food poverty has risen rapidly in the UK.  Research by the Centre for Economic and Business Research commissioned by Kellogg’s suggests that around five million people are in food poverty in the UK. Tesco recently released data showing that one in five people “skip meals, rely on others for food or go without so children can eat”.  Around 500,000 people are now reliant on food aid from charities and numbers are rising fast.

This is where charities such as FareShare come in. FareShare is working towards an ambitious vision to use all food surplus in the supply chain to eradicate food poverty. By ensuring good food is not wasted, FareShare turns the environmental problems associated with food waste into a solution, feeding thousands of people every day.

Yet despite the high profile and very welcome commitments of many leading retailers and brands, the amount of food re-distributed to organisations such as FareShare to feed to people is tiny compared to the amount that is diverted to feed the burgeoning demand for energy from waste.

Government policy has driven the growth of Anaerobic Digestion to help meet the target of 15% of energy from renewables by 2020. Since the AD Strategy was published in 2011, the number of AD plants has doubled and there are now 106 plants up and running (outside of the water industry) processing around 5.1 million tonnes of food waste every year.

So while charities such as FareShare are trying to source surplus food waste to beat food poverty, many local authorities and waste management companies are chasing this same food waste to be fed into the plants they have built. 

All too often, the overarching food waste hierarchy pyramid is being ignored and there is a focus on collection as opposed to prevention. Yet, as part of our work on WRAP’s Love Food Hate Waste initiative, research shows that people consistently want advice on how to prevent food waste ahead of food waste recycling and collection information. The cost of wasted food at a time when people are increasingly squeezed remains the key motivator for action to change behaviour.

The issue of food waste isn’t going to go away anytime soon and there are some scary consequences that we will face if changes aren’t executed quickly, at a local, national and global level. Charities, government and local authorities need to work together to educate all levels of the food chain to create long-term sustainable behaviour change solutions. Action needs to happen now if we are to create a sustainable food future.

The challenge, to meet the rising demand for food in ways that are environmentally, socially and economically sustainable, and in the face of evolving worldwide markets and distribution mechanisms, let alone global climate and demographic changes, is a huge ask, but a vital task. 

Globally, food loss and waste accounts for:

  • Roughly 3,300–5,600 million metric tonnes of greenhouse gas emissions - almost equivalent to the amount of emissions from energy consumption by the US in 2011.
  • Approximately 173 billion cubic meters of water consumption per year, which represents 24% of all water used for agriculture.
  • 198 million hectares per year of cropland and 28 million tonnes of fertiliser to grow - an area about the size of Mexico

(Figures from the World Resources Institute)

Have your say

You must sign in to make a comment

Please remember that the submission of any material is governed by our Terms and Conditions and by submitting material you confirm your agreement to these Terms and Conditions. Links may be included in your comments but HTML is not permitted.