In order to minimize food waste, we must focus not only on post-retailer waste, but also on waste produced during the production and harvesting process, says WWF
The problem with many measurements of food loss and food waste is “[they] only begin post-harvest or slaughter,” says Pete Pearson, Global Food Loss and Waste Initiative Lead, WWF. He gives as an example the FAO Food Loss Index .in an email that there are three stages of food loss and waste on farms: pre-harvest or slaughter, during or around harvest and slaughter, and post-harvest and slaughter. Farms, he says, largely remain “a neglected hotspot of food waste.
The term ‘food loss’ is frequently used to refer to agricultural production that’s lost unintentionally due to “a variety of factors including market conditions, poor infrastructure, poor agricultural practices, pests, disease, natural disasters and weather events.” Yet, Pearson points out, ‘food waste’ is often perceived as being caused by “negligence or a conscious decision to discard food, often at the retail or consumer stages.
Pearson believes that the most important thing is that we set targets “to halve food loss and waste all the way through the supply chain, not just at the retail stage.” He talks about how food waste is perceived as food that is discarded at the point of consumption, in retail or at homes . Pearson is insistent that current policies are “not ambitious enough” to reduce waste as farmers simply having access to technology and training is inadequate –– “decisions made further down the supply chain by business and governments have a significant impact on the levels of food lost or wasted on farms.”
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