Food wastage is a much more than a serious global problem.
It is a slap on humanity; a colossal human tragedy. According to FAO (Food and Agriculture Organization of United Nations), roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted. According to the same organisation, “Food losses and waste amounts to roughly 680 billion USD in industrialised countries and 310 billion USD in developing countries.” At the same time over a billion people in the world struggle with hunger. If this is not a colossal tragedy of our times, what is?
A Callous Attitude
Food wastage is a rampant practice in India, as is hunger and malnutrition a rampant occurrence in the country. The Agriculture Ministry noted some five years ago that Rs.50,000 crore worth of agricultural produce was wasted in India every year. I strongly suspect things have not improved much since then.
The huge food wastage in the country i s not only due to inadequate cold storage facilities and poor transportation infrastructure. It is also a product of our lackadaisical attitude towards food wastage.
We waste food on our dinner tables, in our family functions, in wedding banquets, in hotels and restaurants… it seems food wastage is almost a favourite pastime of affluent and middle class India. While doing so, we conveniently forget that many millions of Indians have to bear the pangs of hunger, as we cheerfully waste food! It is a disturbing reality that hunger is widespread in India; a country which is the largest producer of milk and the second largest producer of fruits and vegetables in the world. India consistently ranks poorly in the Global Hunger Index.
Environmental Impact
この記事は Food & Beverage Business Review の June - July 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Food & Beverage Business Review の June - July 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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In a concerted effort to address the pressing issue of protein deficiency among the Indian populace, the Poultry Federation of India (PFI) with support from USA Poultry and Eggs Export Council (USAPEEC) recently hosted a session held on 18th May 2024 in New Delhi, which convened leading industry experts to underscore the indispensable role of poultry protein in addressing India's nutritional challenges.
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