The world is gradually losing its beauty and is constantly coming under pressure from different problems every other day. Diseases, food shortages, among others are some of the numerous issues that are hitting up news headlines. Even among the most developed nations, some of these problems limit the effort and guarantee to succeed in solving them. However, there is one big concern troubling the universe and it is related to the above mentioned issues, climate change (CC). The issue of climatic change is a problem that is causing massive unease worldwide. Many of the largest summits attended by prominent leaders from around the world have been to discuss the issue of climatic change. CC is the gradual change in all interconnected weather elements on within a planet over approximately three decades. There is however a wide concept when analyzing and addressing CC, food waste (FW) is among the main concepts.
Food is a substantial commodity for any living organism. Humans are among the largest consumers of the general food supply. However, over time, the relationship between levels of food production and consumption keep increasing. Although people assume they have properly utilized resources, research indicates that despite the growing demand for food, 30% to 50% of it is being disposed as waste (Mariam et al. 1). FW has significant impacts, socially, economically, and ethically. However, the main concern is it’s attributed in mitigating CC (Mariam et al. 1; Skaf et al. 2). According to a research on involving FW in wastewater treatment plants indicated that positive results in CC, terrestrial acidification, terrestrial Eco toxicity and fossil depletion.
FW is a global problem that is becoming more and more pressing as population growth and CC continue to place strain on the planet’s resources. This waste is as well an environmental and a social issue, thousands of people around the world are suffering from hunger and malnutrition while perfectly edible food is being thrown away (Skaf et al. 2). To address this problem, grassroots initiatives are becoming increasingly popular as a way to manage and reduce FW. Therefore, individuals can determine that CC is an international problem that requires immediate action and waste management is among the leading reinforcements. FW has become a serious concern across the globe following the increasing consumption worldwide affecting the CC.
Now it has been established that FW has become a major concern since it is connected to serious environmental and economic consequences. According to Mariam, Nikravech, et al. (1), FW has become a major contributor to CC, producing 3.3 gig tons of greenhouse gas emissions each year, equivalent to 8% of global emissions. Therefore a number of studies have been carries out to determine the suitable alternatives to FW. For instance, a couple of suggestions have been presented, some proposing grassroots initiatives, others recommending involving companies that operate in the hospitality industry, catering, and retail, while governments lead FW projects and policies (Mariam et al. 1). Either of these suggestion come very highly recommended. Each initiative has a unique ideology that can generate convincing results if carefully executed.
The grassroots initiatives have been identified as a potential solution to the FW problem. Such initiatives can help to reduce the amount of CC and in turn, by reduce the emissions associated with FW. An extensive review of existing literature in order to understand the effects of these initiatives and their potential for CC mitigation has been carried out. After analyzing the findings from the research, it was determined that grassroots initiatives have the potential to reduce FW by up to half its usual rate. However, much more needs to be done in order to truly address the problem of FW. Grassroots initiatives are local, community-driven projects that focus on taking action at the local level. They are often composed of individuals and small groups that are passionate about a cause, and they are often organized and led by members of the local community.
These initiatives provide an ideal platform to address FW, as they are able to target specific areas and communities and create tailored solutions to their specific needs (Mariam et al. 7). One example of a successful grassroots initiative is the “Food Recovery Network” in the United States. This organization works with college and university cafeterias to rescue unserved, excess food and donate it to local food banks, shelters, and other organizations (Losekamp, 1). This initiative has had a significant impact on reducing FW and alleviating hunger, as well as raising awareness about the issue. Besides helping rescue and distribute food to the less fortunate and food banks within the United States, the organization helps build strong relationships in the society (Dana et al. 1). Both parties, those lending these products and those receiving them, as well as the middle men who are required to have an understanding which when maintained over time develops a firm relationship.
Another example is “FoodCycle” in the United Kingdom. This organization works with volunteers to collect surplus food from supermarkets, caterers, and other sources and create meals for those in need. This initiative has been successful in reducing FW, as well as providing nutritious meals for people in the community. Grassroots initiatives provide a platform for people to take action on a local level and make a tangible difference in their community. They are empowering people to become involved in the fight against FW and are helping to create a more sustainable food system. In conclusion, grassroots initiatives are becoming increasingly popular as a way to manage and reduce FW. These initiatives provide an ideal platform to address the problem, as they are able to target specific areas and communities and create tailored solutions to their specific needs (Dana et al. 1). With more and more people becoming involved in these initiatives, they are helping to create a more sustainable food system.
FW is a major challenge facing the hospitality industry, catering, and retail companies. As an increasing number of people are becoming more aware of the environmental impact of FW, companies in these industries need to be proactive in finding solutions to address this issue. Companies in the hospitality industry, catering, and retail sectors can play an important role in FW management. Many companies have implemented initiatives to reduce their FW, such as repackaging and portion control. Companies can donate excess food to charities and food banks in order to reduce their environmental impact.
There are several ways in which companies can get involved to help reduce FW. First, companies should be aware of the amount of FW they produce. This means tracking and measuring the amount of food that is being wasted at each stage in the production process. Companies should consider implementing waste reduction programs that focus on reducing FW at the source. This can be done by reducing the amount of food purchased, implementing better food storage and preparation practices, and providing staff with training on how to properly handle and store food.
Second, companies can consider donating excess and unused food to local charities and food banks. This not only helps reduce FW, but it helps those in need. Companies can consider composting FW. Composting helps to reduce the amount of waste going into landfills and can be used as a fertilizer for crops. Third, companies should look for ways to increase consumer awareness of the issue of FW. This can include providing information about FW and how to reduce it on their websites, in their stores, or in their catering and hospitality services. Companies can partner with local organizations to create campaigns and initiatives that focus on reducing FW.
Finally, companies need to be transparent about their efforts to reduce FW. This includes publishing their policies and practices regarding FW, as well as any initiatives they have taken to address the issue. Companies should communicate with their customers and stakeholders to provide updates on their progress and to encourage them to reduce FW as well. Overall, companies in the hospitality industry, catering, and retail need to take a proactive role in reducing FW (Vizzoto et al. 3). By tracking and measuring their FW, donating excess and unused food, composting, increasing consumer awareness, and being transparent about their efforts, companies can help reduce the environmental impact of FW.
FW is an increasing problem in the modern world. This has significant impacts on the environment, with FW making up a significant portion of greenhouse gas emissions. In response to this, governments around the world have begun to implement a variety of projects and policies for FW management, with the goal of reducing FW and improving global food security. One of the most important initiatives for FW management is the implementation of FW disposal and recycling programs. These programs work to reduce the amount of FW sent to landfills by encouraging households to compost their FW, or donate it to food banks. By diverting FW from landfills, these programs help to reduce greenhouse gas emissions, while providing a valuable resource for the hungry.
Additionally, these programs offer incentives for households to reduce their FW, such as discounts on composting materials, or tax breaks for donating FW to food banks. In addition to FW disposal and recycling programs, governments have implemented policies to reduce the amount of FW produced in the first place. A key example of this is the “use-by” date labeling system, which helps consumers understand when food is safe to eat and when it should be thrown away. This system helps to reduce FW by ensuring that food is used before it goes bad.
Furthermore, governments have implemented policies to reduce FW in the production and supply chain, such as improved packaging and storage practices. These policies help to reduce the amount of food that is wasted before it even reaches consumers (Kibler et al, 1). Finally, governments have implemented public awareness campaigns to educate consumers about the importance of reducing wastage. These campaigns often focus on providing information about the environmental and social impacts of FW, and encouraging households to take steps to contain the problem. Additionally, these campaigns often provide information about the disposal and recycling programs offered in their area, as well as tips for reducing FW in the home.
Overall, governments have implemented a variety of projects and policies for waste management in order to reduce FW and improve global food security. These initiatives focus on diverting waste from landfills, reducing wastage in the production and supply chain, and educating consumers about the importance of reducing FW. By continuing to implement and improve these programs and policies, governments can make a significant impact on global FW and improve global food security.
Based on the above discussion, a substantial number of suggestion have been offered to help counter FW with an ultimatum to deal with climatic change. Therefore, maintaining the upper hand over the problem will provide a guaranteed cushion for the worsening whether. Grassroots interventions educate and provide the labor required in their FW management programs. These community organizations have been actively involved in collecting and distributing food surpluses.
In summary, apart from helping the needy and reducing FW, these initiatives help the community to bond and strengthen their relationships. Food facilities are another crucial part of the FW control. Planning and policies they initiate help reduce the amount of disposable waste, with the surplice remains, they can decide to donate to shelters and food banks. Governments have not been left out in waste management, they have initiated projects and policies that educate citizens on the need to conserve food. They have established top disposal facilities controlling the green-house effect. The discussed interventions can be used in other similar issues and still generate positive results in countering CC.
Works Cited
Dana, Léo-Paul, et al. “Success Factors and Challenges of Grassroots Innovations: Learning From Failure.” Technological Forecasting and Social Change, vol. 164, 2021. Web.
Kibler, Kelly M., et al. “FW and the Food-Energy-Water Nexus: A Review of FW Management Alternatives.” Waste Management, vol. 74, 2018, pp. 52-62. Web.
Losekamp, Elaine. “Bridging the Food Gap: Founding and Sustaining a Food Recovery Network Chapter at WKU.” (2020). Web.
Mariam, Nikravech, et al. “Limiting FW via Grassroots Initiatives as a Potential for CC Mitigation: A Systematic Review.” Environmental Research Letters, vol. 15, no. 12, 2020. Web.
Skaf, L., et al. “Unfolding Hidden Environmental Impacts of FW: An Assessment for Fifteen Countries of the World.” Journal of Cleaner Production vol. 310, 2021. Web.
Stallard, Esme. “COP27: ‘Climate Chaos’ Warning as UN Summit Begins.” BBC, Web.
Vizzoto, Felipe, Francesco Testa, and Fabio Iraldo. “Strategies to Reduce FW in the Foodservices Sector: A Systematic Review.” International Journal of Hospitality Management 95 (2021): 102933. Web.