Farmers confront a host of challenges that result in substantial food loss. For instance, fruits and vegetables that don’t meet aesthetic standards often go unsold, while unpredictable weather conditions can damage crops. Over-ripeness leads to spoilage before produce can reach consumers, and local overproduction can create a glut in the market, resulting in low prices and uneconomical harvests. These factors cumulatively contribute to a substantial amount of food loss at the farming level.
Food manufacturing is a complex process involving a multitude of stages, each of which contributes to food loss. Most notably, during the preparation and processing phases, a great deal of food is lost through the discard of byproducts. These include the outer layers, seeds, and cores of fruits and vegetables. Despite being rich in nutrients and fibers, these elements are often deemed unsuitable for the final product and thus, end up in waste.
Distributors, logistics companies, traders, and wholesalers play a crucial role in the food supply chain, but this journey is not without its perils. Poor handling and damage during transport can lead to significant food loss. Moreover, a broken controlled environment or inadequate chilling can spoil the produce. At times, broken cargo contracts lead to food wastage, and long transport times can further exacerbate the risk of spoilage.
Food loss in the retail and hospitality sectors often occurs when consumption falls short of projections, leading to excess food that cannot be adequately stored due to limited chilling capacity. Additionally, the common practice of discarding foods that are imperfect on one side adds to this waste. These factors, among others, contribute to a significant volume of food loss, impacting both the environment and the bottom line.