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Following the “Think Green Go Green Africa” conference, organised by the Pan African Chambers of Commerce & Industry (PACCI), I was reminded about the way food is produced globally and more importantly, how much is actually wasted. The report “Global Food – waste not, want not” by the Institution of Mechanical Engineers provides us a good insight in the matter and below follows a continuation from last week of the excellent reference of this report. I especially draw attention to the recommendations at the end as we indeed need to take the issues raised very seriously and we need to consider what we can do to minimise wastage of food in our own context. I suggest that all authorities, agencies, organizations and producers, involved in one way or another in the production, processing and marketing of food in thi s country, seriously look into this report and agree on a way to identify problems that lead to food waste in Ethiopia and design and implement measures for improvement.
“Over the past century, fresh water abstraction for human use has increased at more than double the rate of population growth. Currently about 3.8 trillion m3 of water is used by humans per annum. About 70% of this is consumed by the global agriculture sector, and the level of use will continue to rise over the coming decades. Indeed, depending on how food is produced and the validity of forecasts for demographic trends, the demand for water in food production could reach 10–13 trillion m3 annually by mid-century. This is 2.5 to 3.5 times greater than the total human use of fresh water today. Better irrigation can dramatically improve crop yield and about 40% of the world’s food supply is currently derived from irrigated land. However, water used in irrigation is often sourced unsustainably, through boreholes sunk into poorly managed aquifers. In some cases government development programmes and international aid interventions exacerbate this problem. In addition, we continue to use wasteful systems, such as flood or overhead spray, which are difficult to control and lose much of the water to evaporation. Although the drip or trickle irrigation methods are more expensive to install, they can be as much as 33% more efficient in water use as well as being able to carry fertilisers directly to the root. In processing of foods after the agricultural stage, there are large additional uses of water that need to be tackled in a world of growing demand. This is particularly crucial in the case of meat production, where beef uses about 50 times more water than vegetables. In the future, more- effective washing techniques, management procedures, and recycling and purification of water will be needed to reduce wastage.
Energy is an essential resource across the entire food production cycle, with estimates showing an average of 7–10 calories of input being required in the production of one calorie of food. This varies dramatically depending on crop, from three calories for plant crops to 35 calories in the production of beef. Since much of this energy comes from the utilisation of fossil fuels, wastage of food potentially contributes to unnecessary global warming as well as inefficient resource utilisation. In the modern industrialised agricultural process – which developing nations are moving towards in order to increase future yields – energy usage in the making and application of agrochemicals such as fertilisers and pesticides represents the single biggest component. Wheat production takes 50% of its energy input for these two items alone. Indeed, on a global scale, fertiliser manufacturing consumes about 3–5% of the world’s annual natural gas supply. With production anticipated to increase by 25% between now and 2030, sustainable energy sourcing will become an increasingly major issue. Energy to power machinery, both on the farm and in the storage and processing facilities, together with the direct use of fuel in field mechanisation and produce transportation, adds to the energy total, which currently represents about 3.1% of annual global energy consumption.
Rising population combined with improved nutrition standards and shifting dietary preferences will exert pressure for increases in global food supply. Engineers, scientists and agriculturalists have the knowledge, tools and systems that will assist in achieving productivity increases. However, pressure will grow on finite resources of land, energy and water. The potential to provide 60–100% more food by simply eliminating losses, while simultaneously freeing up land, energy and water resources for other uses, is an opportunity that should not be ignored. In order to begin tackling the challenge, the Institution recommends that:
Programmes to be put in place that transfer engineering knowledge, design know-how, and suitable technology to newly developing countries. This will help improve produce handling in the harvest, and immediate post-harvest stages of food production.
Governments of rapidly developing countries incorporate waste minimisation thinking into the transport infrastructure and storage facilities currently being planned, engineered and built.
Governments in developed nations devise and implement policy that changes consumer expectations. These should discourage retailers from wasteful practices that lead to the rejection of food on the basis of cosmetic characteristics, and losses in the home due to excessive purchasing by consumers.”To be continued next week
Reference: “Global Food – Waste Not, Want Not” by the Institution of Mechanical Engineers