Food Waste

Food waste definition

food waste is defined as throwing away food that has been produced for consumption but is still lost unused as waste.

Die food waste is produced at various stages of the food supply chain: during cultivation, processing, trade and in private households. It becomes between avoidable, facultatively avoidable and unavoidable food waste differentiated:

• Preventable food waste are foods that are discarded without quality defects even though they are still edible. This includes foods that would be edible if prepared and stored correctly in good time.
• Facultatively avoidable food waste include foods that would be edible but are not consumed for various reasons. Examples include leftover plates in restaurants, apple peels or bread rinds.
• Unavoidable food waste are inedible parts of food that are produced as unavoidable residues during production, preparation and storage, such as bones or pineapple peels. Damage caused by pest infestations in fields also falls into this category.

Food waste statistics Germany

food waste There is a serious problem in Germany. In 2020, the food waste Germany about 11 million tons, including inedible components such as shells and bones. This food waste is generated along the entire food supply chain:

• Food waste in primary production: 2% (0.2 million tons of food waste)
• Food waste in processing: 15% (1.6 million tons of food waste)
• Food waste in trade: 7% (0.8 million tons of food waste)
• Food waste in out-of-home catering: 17% (1.9 million tons of food waste)
• Food waste in private households: 59% (6.5 million tons of food waste)

Each consumer throws away around 78 kilograms of food every year. The above statistics show that food waste are created in all sectors of the food chain in Germany. A significant portion of food waste is avoidable.

Food waste reasons

The reasons for food waste are diverse:

• Overproduction and miscalculation in agriculture and industry
• Cosmetic requirements and quality standards in retail
• Lack of planning and improper storage among consumers
• Lack of education and awareness of the problem and much more

Consequences of food waste

The consequences of food waste affect both the environment and society:

• environmental impact due to wasted resources (water, energy, land)
• Increased greenhouse gas emissions due to rotting of organic waste
• Ethical and social challenges in the face of hunger and poverty in many parts of the world

Reduce food waste

Um food waste To effectively reduce, joint efforts are required, including:

• Policy measures and regulations
• Educational and educational campaigns
• Innovations in food production and processing
• Collaborations between farmers, retailers and consumers

By implementing these measures, a significant contribution can be made to the reduction of food waste are achieved that is environmentally as well as economically and socially beneficial. The reduction of food waste requires the active involvement of all actors and conscious changes in behavior. The National Strategy for Reducing Food Waste, which is being further developed, supports sustainable measures in various areas, including trade and out-of-home catering. Initiatives such as “Too good for the bin! “and organizations such as the “Tafel” are working to raise awareness of this problem and food waste to reduce.

Preventing food waste with AI

The use of artificial intelligence (AI) offers promising approaches to reduce food waste along the entire food supply chain.

1. Optimizing inventory management: Artificial intelligence can help retailers and hospitality businesses better manage their inventory by analyzing sales data and making predictions. This reduces excess inventory and minimizes the risk of food spoiling and having to be thrown away.

2. Automated orders: With AI-driven systems, automated ordering processes based on real-time data can be implemented. These systems ensure that the right amount of food is always available to meet demand without causing overproduction.

3. Analysis of consumption patterns: AI can analyze consumption patterns and make predictions as to when and which foods are bought and consumed most frequently. This helps producers and retailers to better tailor their production and inventory to demand.

4. Quality control and sorting: In agriculture and food production, artificial intelligence can be used to check and sort the quality of products. By using image processing and machine learning, damaged or non-standard foods can be identified and sorted out early on before they reach the supply chain.

5. Minimizing waste in agriculture: AI-powered systems can help farmers maximize crop yields and minimize waste by analyzing weather data, soil health information, and other relevant factors. This leads to more precise and efficient management of the fields.

6. Improving storage conditions: AI can be used to monitor and control storage conditions to ensure that food is stored under optimal conditions. Sensors and AI algorithms can monitor and adjust temperature, humidity, and other factors in real time to extend the shelf life of food.

7. Consumption advice: AI-based apps and platforms can be developed for end consumers that provide personalized recommendations for optimal use of food. These tools can suggest recipes based on the foods you have and provide tips on how to store and prepare them properly to avoid waste.

8. Collaboration and networking: Artificial intelligence can also help improve communication and collaboration along the food supply chain. Platforms based on AI can connect producers, retailers and consumers and help distribute or donate excess food instead of throwing it away.

By using AI solutions such as foodforecast, significant progress can be made in reducing food waste are achieved, which brings both economic and ecological benefits.

How else can I Prevent food waste?

Anyone can take action to food waste to avoid such as:

• Targeted purchasing planning
• Proper storage of food
• Utilization of leftovers

Of course, it is also important to act at company level. In agriculture and gastronomy, avoiding overproduction can food waste be avoided.

Food Waste

Food Waste, the English equivalent to food waste, also describes the loss of food that is intended for human consumption but is never consumed. “Food waste” is also common in German language usage and is often synonymous with food waste used. The term emphasizes the international dimension of the problem and the need for global solutions.

Food waste or Food waste worldwide

Around a third of all food produced worldwide is lost or wasted every year. This corresponds to around 1.3 billion tons. The problem is global, but affects industrialized countries in particular, where waste primarily takes place at the consumer level, while in developing countries, losses occur primarily during harvesting and storage.

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