This was stated by the Food and Agriculture Organization of the United Nations (FAO) in a report written in collaboration with the Global Expert Group on Agriculture and Food Systems for Nutrition. "Every year, about 1.3 billion tons of food for human consumption – a third of the total – never reaches the consumer's plate or bowl," the report reads. The report 'Preventing loss and wastage of nutrients in the entire food system: policy actions for high-quality diets' suggests that' eating more nutrient-rich foods would limit the use of land, water and energy related to food production. In addition, the scale and pace food production should not increase at the same rate as is currently required to meet the demand of additional people by 2030. "
To ensure food safety, the traditional reaction was to promote higher production of basic products such as cereals, tubers and starch products to provide nutritional energy (kilokaorii). However, politicians around the world are increasingly noticing that it is difficult to satisfy the growing demand for a healthy diet, and not only the lack of calories – we read in the report. The total supply of calories in the world has never been greater in the history of mankind due to the remarkable increase in agricultural productivity. The report recommends increased consumption of fresh fruit and vegetables and a greater variety of diets to combat micronutrient deficiencies.
Worldwide in 2016. One in five deaths was associated with poor nutrition, including the growing number of non-infectious diseases (NCDs) associated with increased obesity and poor nutrition quality.
In all food groups, half of all food and food waste was associated with nutrient-rich foods such as fruits, vegetables, legumes and nuts, says the report, adding that around one-third were associated with basic crops such as cereals and roots. . About 25% of meat produced, 75 million cows and over 30% of fish and seafood harvested each year is wasted or wasted.
FAO data indicates that in low-income countries food is lost mainly during harvest, storage, processing and transport, while in high-income countries, waste is sold in retail and consumer markets. Together they have a direct effect on the number of calories and nutrients that are actually available for consumption, the FAO said.
"With the global loss of food or wasted annually, estimated at around $ 1 trillion, reducing waste would also generate large economic benefits," said the FAO.