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Possible Approaches to save the food

  • Categories
    Reports
  • Published
    28th Sep, 2019
  • Food redistribution: Food redistribution or donation programs are a method for reducing both food loss and waste. As used here, “food redistribution” means voluntarily giving away food that otherwise would be lost or wasted to recipients such as food banks, which then redistribute the food to those who need it.
  • Evaporative coolers: Evaporative coolers extend the shelf life of food and avoid spoilage by keeping food at lower-than-room temperatures without having to use electricity. This lowcost, low-energy technique provides an opportunity to store perishable foods longer in areas that lack electricity infrastructure or that has low-income farmers.
  • Plastic storage bags: Damage from pests is a major source of food loss during the handling and storage phase of the supply chain. Take cowpeas for instance. The crop is important for many smallholder farmers due to the cowpeas’ ability to adapt to dry, hot conditions.
  • Small metal silos: Small metal silos, which are intended for use by one farmer or by one household and generally hold between 250–1000 kg of crops, can be an effective strategy for reducing food loss at the storage stage, especially for cereals and pulses. Insufficient storage is a major source of food loss for farmers, especially in developing countries, where storage structures often do not keep harvested crops in hermetic or airtight conditions.
  • Plastic crates: Using plastic crates instead of other forms of containerization has demonstrated significant reductions in food losses during handling and storage, particularly among fruits, vegetables, and other forms of fresh produce. In developing countries, 19 percent of fruit and vegetable loss occurs in the handling and storage stage of the food value chain.
  • Food date labeling: Dates provided on the packaging of food and drinks, such as “use-by,”“sell-by,” and “best before,” is intended to provide consumers with information regarding the freshness and safety of foods. However, these seemingly simple dates can actually confuse consumers about how long it is safe for them to store food and when they should dispose of uneaten items.
  • Consumer awareness campaigns: Consumer attitudes and behavior play a large role in determining the amount of food that is wasted in households. Although changing the way people consume and throw out food can be difficult, communication campaigns can help influence consumer behavior at the household level.
  • Reduced portion sizes: For restaurants and other food service providers, food portion sizes can dictate the amount of food waste that occurs within the four walls of their business, since larger portions increase the likelihood that a consumer will not consume all of the food purchased. Reducing portion sizes for consumers in both direct and indirect ways can both decrease food waste and save money for food providers.
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