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Reduction

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Response to the problem of food waste at all social levels has varied hugely, including campaigns from advisory and environmental groups, and concentrated media attention on the subject. Consumer marketing edit One way of dealing with food waste is to reduce its creation. Consumers can reduce spoilage by planning their food shopping, avoiding potentially wasteful spontaneous purchases, and storing foods properly (and also preventing a too large buildup of perishable stock). Widespread educational campaigns have been shown to be an effective way to reduce food waste. A British campaign called “Love Food, Hate Waste” has raised awareness about preventative measures to address food waste for consumers. Through advertisements, information on food storage and preparation and in-store education, the UK observed a 21% decrease in avoidable household food waste over the course of 5 years. Another potential solution is for "smart packaging" which would indicate when food is spoiled m...
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Disposal

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As alternatives to landfill, food waste can be composted to produce soil and fertilizer, fed to animals or insects, or used to produce energy or fuel. Some wasted fruit parts, can also be biorefined to extract useful substances for the industry (i.e. succinic acid from orange peels, lycopene from tomato peels). Landfills and greenhouse gases edit Dumping food waste in a landfill causes odour as it decomposes, attracts flies and vermin, and has the potential to add biological oxygen demand (BOD) to the leachate. The European Union Landfill Directive and Waste Regulations, like regulations in other countries, which? enjoin diverting organic wastes away from landfill disposal for these reasons. Starting in 2015, organic waste from New York City restaurants will be banned from landfills. In countries such as the United States and the United Kingdom, food scraps constitute around 19% of the waste buried in landfills, where it biodegrades very easily and produces methane, a powerful greenho...
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Extent

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Global extent edit The 2011 SIK study estimated the total of global food loss and waste to around one third of the edible parts of food produced for human consumption, amounting to about 1.3 billion tonnes (1.28 × 109 long tons; 1.43 × 109 short tons) per year.: 4 As the following table shows, industrialized and developing countries differ substantially. In developing countries, it is estimated that 400–500 calories per day per person are wasted, while in developed countries 1,500 calories per day per person are wasted. In the former, more than 40% of losses occur at the post-harvest and processing stages, while in the latter, more than 40% of losses occur at the retail and consumer levels. The total food waste by consumers in industrialized countries (222 million tonnes or 218,000,000 long tons or 245,000,000 short tons) is almost equal to the entire food production in sub-Saharan Africa (230 million tonnes or 226,000,000 long tons or 254,000,000 short tons).: 4 Food loss and was...
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