In India, where we’re famous for our weddings that can outshine Bollywood blockbusters, we also seem to be competing for an Oscar in the ‘Best Food Waste’ category. Tackling food waste is not just an environmental imperative but also a cultural challenge, especially in a country like India, known for its grand weddings and feasts that often result in significant food wastage.
The global scenario is equally daunting, with 2.24 billion metric tons of municipal solid waste generated annually, a figure that’s projected to rise to 3.88 billion tons by 2050. This staggering accumulation could tower over Mount Everest, highlighting the urgent need for effective waste management strategies.
The G20 nations, wielding significant economic and political influence, are urged to take decisive action against food waste, starting with precise measurement and reporting through the Food Waste Index. The UNEP’s 2024 report alarmingly notes that food waste accounts for the loss of 1.3 meals per person affected by hunger daily, underscoring the gravity of the issue.
The Food Waste Index defines “food waste” as food and inedible portions eliminated from the human food supply chain in the retail, food service, and domestic sectors. Consequently, the estimations encompass both the consumable and non-consumable portions of food. The problem of food waste is of immense global significance. According to the World Bank, in 2020, it is estimated that more than US$1 trillion worth of food was wasted annually.
According to the Food and Agriculture Organization of the United Nations (FAO), this accounts for more than 33% of global food production and utilises approximately 28% of the world’s agricultural land. This waste has catastrophic consequences for both the environment and human beings. In 2022, around 29.6% of the world’s population experienced moderate to severe food insecurity, resulting in hunger for up to 783 million individuals. This is an increase of around 122 million people compared to 2019. Food waste also accounts for about 8-10% of greenhouse gas emissions.
As per the food wastage index issued, over 68.7 million tonnes of food are discarded every year in Indian households. To put it simply, this amounts to almost 50 kg per individual. It ranks second globally in household food waste, with only China ahead. Simultaneously, India grapples with hunger and malnutrition, ranking 101st out of 116 countries in the Global Hunger Index 2021.
As reported by the Ministry of New and Renewable Energy (MNRE) in January 2018, Assam generates 1134 metric tons of waste per day, amounting to about 0.414 million metric tons of waste annually.
Feeding India, an NGO reports that 10 to 20 per cent of the food provided at wedding events is discarded and wasted. According to industry analysts, a typical Indian wedding lasting three days generates between 700 to 800 kilograms of organic garbage and 1,500 kilograms of non-organic waste.
The copious amount of food that decorates the banquet tables is a prominent feature of these gatherings. However, hidden below the cheerful front lies a disheartening reality: the issue of food waste. This extravagant behaviour is somewhat attributed to the cultural inclination towards lavishness and generosity.
In response to the seriousness of the issue, various government agencies, catering firms, and non-governmental organizations have launched projects aimed at minimizing food waste in Indian weddings. Nevertheless, the application of it is limited to a small number of individuals.
India has a potential estimated capacity of 2.554 gigawatts (GW) for waste-to-energy (WTE) generation from municipal solid waste (MSW) and around 1.683 GW from urban and industrial wastes. While WTE facilities offer an appealing technological solution for waste management, the pollution they generate is a significant environmental concern and poses a threat.
The existing policies, programs, and management structure are insufficient in effectively addressing the immediate challenges of controlling the expected waste. This is mostly due to a lack of logistical and comprehensive planning, limited funding, insufficient technical focus, and incorrect resource management.
The Food Waste Index Report 2024 emphasizes solutions, particularly the role of public-private partnerships (PPPs) in addressing food waste across the supply chain. These partnerships facilitate collaboration between businesses and policymakers, sharing best practices and innovating for substantial, long-term change.
Despite the increase in global data on food waste, few countries have established reliable benchmarks to track progress towards the 2030 goals, highlighting the collective responsibility of governments, businesses, researchers, and NGOs to foster behavioural changes, focus on problem areas, and achieve Sustainable Development Goal 12.3. The UNEP’s 2024 study reveals that global data on food waste has increased twofold since 2021.
However, only a small number of countries have reliable starting points that can be used to monitor progress towards the goals set by 2030. Governments, cities, food businesses, researchers, and non-governmental organizations worldwide have a collective responsibility to collaborate in order to modify habits and behaviours, focus on areas of concern, introduce new ideas, and achieve Sustainable Development Goal 12.3.
Recent research spanning from 2018 to 2024 has illuminated a variety of groundbreaking advancements in the realm of food technology and zero waste management. A noteworthy development is the proposal of innovative integrated biological approaches aimed at achieving zero solid discharge-driven resource recovery. This method efficiently recovers water, resources, and energy, effectively addressing the limitations of traditional biological processes.
Additionally, technology-driven solutions have been increasingly adopted in the HORECA sector, enabling more effective waste management and fostering sustainability-oriented innovation. The evaluation of prototype zero-waste systems for wastewater recycling and food waste management has shown promise in lowering energy demands and greenhouse gas emissions, thus supporting sustainable urban development.
Advances in the valorization of food waste for the creation of valuable bio-based products, utilizing cutting-edge technologies like ultrasound and microwave-assisted extraction, are paving the way for a circular bio-economy. The impact of green technology on achieving zero waste management has also been studied, revealing that green supply chains and corporate social responsibility initiatives significantly enhance the efficacy of these technologies. Furthermore, the exploration of clean technology in on-site food service management highlights its potential in setting specific, achievable goals for food waste reduction through improved measurement and quantification.
These strides underscore a collective move towards leveraging technological innovations and sustainable methods to tackle the challenges of food waste, aiming for a future that is zero-waste and beneficial for the environment, economy, and society alike.
Minimizing food waste at home involves embracing innovative and culturally inspired practices that not only contribute to environmental sustainability but also enrich our diets. From utilizing every part of vegetables and making magic with citrus peels to adopting the Northeastern tradition of using banana peels in dishes like Khar, these methods highlight the potential of what we often consider waste.
Creating nutritious stocks from vegetable scraps, composting inedible parts, smart shopping and storage to prevent excess, transforming leftovers into new meals, and preserving food through canning, fermenting, and pickling are effective strategies. Sharing surplus food with the community and practising mindful eating also play crucial roles in this effort. These practices foster a culture of appreciation and responsibility towards our food, significantly reducing waste at the household level while supporting a healthier planet and community.
Subhana Hazarika, a remarkable women entrepreneur hailing from Nazira, Sivasagar, has made a substantial contribution to society by employing an inventive strategy to promote sustainability and empowerment. Leena Processing Unit, her business, demonstrates her dedication to using Assam’s abundant natural resources to promote economic development and self-reliance. Hazarika’s endeavours to train women in the art of transforming fruit peels into candies and marmalades, as well as advocating for the reuse of plastics in plant cultivation.
These initiatives showcase how home-based entrepreneurship can serve as a potent means of promoting environmental responsibility and epitomize the concept of zero waste. Hazarika’s work not only promotes sustainability but also empowers women to construct a more environmentally friendly and sustainable future from the very beginning.
Every morsel wasted is a heartbeat lost to our Earth. Like charity, the journey to a waste-free world begins at home. Every saved peel, every repurposed scrap, builds the foundation for a future where food nourishes, not burdens, our planet. This International Zero Waste Day, let’s pledge to cherish and safeguard our planet’s pulse by transforming our leftovers into lifelines.
The author is a Senior Research Fellow at the National Institute of Food Technology Entrepreneurship and Management, Thanjavur. Views expressed are personal.
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