11 steps to protect the value in our plate

One of the three of the food produced in the world every year, or disappears without reaching tables or goes to trash. This situation is not only an economic loss but also one of the reasons that the climate crisis does not appear. Energy spent during food production, transportation and consumption, water and labor; wastes waste together with every product. All of food systems are responsible for the three of human-source greenhouse gas emissions. About 10 percent of this is directly caused by food loss and waste. This table clearly reveals that both individuals and businesses need to act more responsible for welding use. What can be done to reduce food waste and use resources efficiently?

Every year 1.3 billion tons of food is being wasteed
According to the United Nations Food and Agriculture Organization (FAO), about 1.3 billion tons of food is being wasted annually. This amount corresponds to one third of the food produced worldwide. Food waste not only difficult to fight hunger, but also stands out as an important factor that deepens the climate crisis. The resources such as water, energy and soil spent throughout the agricultural and food production chain are lost with waste food. According to FAO data, food waste forms about 8 to 10 percent of global greenhouse gas emissions. This rate is close to the total emissions of the transportation industry worldwide. Food waste is also a social problem. While millions of people are struggling with insufficient nutrition every day, the other pedestrians go to a huge amount of food trash. This contradictory shows that building a sustainable food system is no longer a choice, but it is necessary. [

]It strengthens social justice to reduce waste][
Prevent food waste, not only protect the environment; increases economic efficiency, strengthens social justice and builds a sustainable future. Here are 11 concrete solutions for everyone from individuals to businesses:

1. Measure and follow
It is the first step of the solution to measure how much food chain wasted in every stage. Restaurants, hotels and retail chains can reduce unnecessary purchases by following what products often go to trash with digital monitoring systems.

2. Recover excess food
Excessive production or non-existent foods can be delivered to the needs owners before going to trash. ‘Food recovery’ networks serve bridge between local producers, markets and non-governmental organizations.
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3. Education and awareness programs[
The awareness of consumers about food waste is critical. Training programs to be held in schools, community centers or workplaces allow individual habits to change.

4. Strengthen processing and storage infrastructure][
Effective storage and transportation systems are required especially to prevent degradation in fresh foods. The development of cold chain infrastructure plays a key role in reducing food loss. [email protected]
5. Provide donation incentive to producers][
Agriculture producers should not be afraid to donate more products. For this, tax advantages, logistic support and legal protection mechanisms should be developed

]]6. Composting and biogas production[
Non-polluted foods can return to nature instead of going to trash. Composting can turn organic waste into the ground; biogas plants can convert these waste into energy.

7. Convert products (Upcycling)[
Non-sell or non-standard products can be reevaluated in different forms. For example, ripe fruits can be used in fruit juice or jam production. [
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8. Collaboration in food chain][
All stakeholders from restaurants to suppliers can reduce waste with common data sharing and coordination in each ring of the supply chain. [

9. Verify tags[
‘Last consumption date’ and ‘Continuous consumption history’ expressions are often mixed. The correct understanding of this difference prevents unnecessary food from throwing.
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10. Change diet and consumption habits][
Plant-weight nutrition models reduce both environmental impact and balance welding use. The reduction of excessive consumption of meat and dairy products also reduces carbon footprint.
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11. Develop planning and storage habits at home][
Home type waste comes into one third of total food loss. To make a list before shopping, it is simple but effective methods to determine the products that need to be consumed first in the closet and assess increased dishes.

way map for a more sustainable food future]
Food waste is not only environmental; but also an economic and ethical matter. In a world where resources are limited, there is the value of each bite produced. The protection of this value requires a multi-dimensional conversion, ranging from individuals to strategies of companies. Adopting circular economy principles is the key to the reuse of excess food, measuring and preventing systems at every stage of the production chain; preventing future food crisis. Each individual is part of this transformation of every business and every country. Semi-download food waste on global scale is a vital responsibility to achieve climate targets. Because it is a fair, healthy and sustainable world; it is possible to install no ring in this chain that extends from field to table.