When you think of South Africa, it’s easy to picture the rich landscapes and vibrant cultures.
What may surprise you is the country’s ability to produce enough food to sustain its entire population.
Unfortunately, despite this abundance, a staggering amount of food is wasted each year.
The Issue of Food Waste
At the recent Impact Summit 2024, which took place in Johannesburg on October 8th, discussions revolved around critical issues like sustainable eating practices, the environmental impact of food waste, and how to combat these problems.
Andy du Plessis, the managing director of Food Forward SA, emphasized a troubling reality: there’s no reason for any South African to go hungry.
This statement resonates deeply in a nation where over half the population lives below the poverty line, and yet, an alarming amount of food goes to waste.
To put things into perspective, South Africa produces around 31 million tons of food each year, but one-third of this is discarded.
“We live in a country where we produce enough food to feed every single citizen, yet one third of the good food that is produced, along with the resources needed to produce it, is wasted,” Du Plessis pointed out.
This wastage worsens food insecurity and contributes to the growing climate crisis in the country.
Understanding Food Loss and Waste
Food loss and waste (FLW) isn’t just a minor inconvenience; it’s a significant issue affecting various crops in South Africa, especially sugar, cereals, fruits, and vegetables.
Mamogala Musekene, the deputy director-general of chemical and waste management at the Department of Forestry, Fisheries and Environment (DFFE), revealed that the amount of food wasted could actually feed 40 million people.
On a global scale, 13.2% of food produced never makes it from the farm to the retail shelf.
Even more concerning, 19% of food production is wasted in households, restaurants, and stores.
Shockingly, households waste over one billion meals every single day, which highlights the enormity of this issue.
The Environmental Toll of Food Waste
Pavitray Pillay, an Environmental Behaviour Change Practitioner and SASSI Manager for Business Development at WWF South Africa, brought attention to the environmental consequences of food waste in a water-scarce country like South Africa.
The production of food items such as milk and meat demands immense water resources.
For example, discarding just one litre of milk wastes enough water for six full baths, approximately 720 litres!
To make matters worse, wasting just a mouthful of steak equates to the same amount of water used for running a household dishwasher 22 times.
Given the water scarcity in South Africa, such wastage is not only imprudent but also unsustainable.
Broader Impacts of Food Waste
The consequences of food waste go beyond just environmental concerns.
Every time food is discarded, we also waste the human effort and energy that went into producing it.
Additionally, continual food wastage can harm soil health, as it strips the land of nutrients necessary for growing crops.
Moreover, food waste is responsible for producing 8 to 10% of global greenhouse gases, further exacerbating climate change.
As Pillay aptly noted, “We are living beyond our planetary boundaries at the moment. We are already living past one and a half planets. We don’t have one and a half planets; we only have one. Food loss and waste makes the situation worse. The more food we waste, the more expensive food will become, and in a South African context, we can’t afford that.”
Moving Forward
As these discussions unfold, it’s clear that addressing food waste is not just about feeding the hungry but also about ensuring sustainable practices that protect our environment and resources for future generations.
There’s a pressing need for collective action to tackle these issues head-on and create a more sustainable food system for everyone.
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