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United States of America:
In the United States 30% of all food, worth US$48.3 billion
(€32.5 billion), is thrown away each year. It is estimated that
about half of the water used to produce this food also goes
to waste, since agriculture is the largest human use of water.
Losses at the farm level are probably about 15–35%, depend-
ing on the industry. The retail sector has comparatively high
rates of loss of about 26%, while supermarkets, surprisingly,
only lose about 1%. Overall, losses amount to around US$90
billion–US$100 billion a year (Jones, 2004 cited in Lundqvist
et al
., 2008).
Africa:
In many African countries, the post-harvest losses of food cereals
are estimated at 25% of the total crop harvested. For some crops
such as fruits, vegetables and root crops, being less hardy than
cereals, post-harvest losses can reach 50% (Voices Newsletter,
2006). In East Africa and the Near East, economic losses in the
dairy sector due to spoilage and waste could average as much
as US$90 million/year (FAO, 2004). In Kenya, each year around
95 million litres of milk, worth around US$22.4 million, are lost.
Cumulative losses in Tanzania amount to about 59.5 million litres
of milk each year, over 16% of total dairy production during the
dry season and 25% in the wet season. In Uganda, approximately
27% of all milk produced is lost, equivalent to US$23 million/year
(FAO, 2004).
Asia:
Losses for cereals and oil seeds are lower, about 10–12%, accord-
ing to the Food Corporation of India. Some 23 million tonnes of
food cereals, 12 million tonnes of fruits and 21 million tonnes of
vegetables are lost each year, with a total estimated value of 240
billion Rupees. A recent estimate by the Ministry of Food Pro-
cessing is that agricultural produce worth 580 billion Rupees is
wasted in India each year (Rediff News, 2007 cited in Lundqvist
et al
., 2008).
Europe:
United Kingdom households waste an estimated 6.7 million
tonnes of food every year, around one third of the 21.7 million
tonnes purchased. This means that approximately 32% of all
food purchased per year is not eaten. Most of this (5.9 million
tonnes or 88%) is currently collected by local authorities. Most
of the food waste (4.1 million tonnes or 61%) is avoidable and
could have been eaten had it been better managed (WRAP, 2008;
Knight and Davis, 2007).
Australia:
In a survey of more than 1,600 households in Australia in 2004
on behalf of the Australia Institute, it was concluded that on a
country-wide basis, $10.5 billion was spent on items that were
never used or thrown away. This amounts to more that $5,000/
capita/year.
Environmental impacts of food waste
The impact of food waste is not just financial. Environmentally,
food waste leads to: wasteful use of chemicals such as fertilizers
and pesticides; more fuel used for transportation; and more rot-
ting food, creating more methane – one of the most harmful
greenhouse gases that contributes to climate change. Methane
is 23 times more potent than CO
2
as a greenhouse gas. The vast
amount of food going to landfills makes a significant contribution
to global warming. WRAP (Waste and Resource Action Program),
a UK based group, estimates that if food were not discarded in this
way in the UK, the level of greenhouse gas abatement would be
equivalent to removing 1 in 5 cars from the road (WRAP, 2007).
Other key facts and figures on food waste and losses