This was stated by the Food and Agriculture Organization of the United Nations (FAO) in a report prepared in collaboration with the World Group of Experts on Agricultural and Food Systems for Nutrition. "Every year, about 1.3 billion tons of food for human consumption – one third of the total – never reach the consumer's dish or bowl," the report said. The report "Prevention of nutrient loss and waste throughout the food system: policy action on high-quality diets" suggests that "eating more foods already produced with nutrients would reduce land use, water and soil In addition, the scale and pace of food production should not grow at the same pace as is currently required to meet the demand of one billion additional people by 2030. "
In order to ensure food security, the traditional answer was to promote the increase in the production of basic crops such as cereals, tubers and starchy foods for the supply of kilcaories. However, policy-makers around the world are increasingly recognizing that it is difficult to cope with the growing demand for a healthy diet rather than a calorie deficit, the report said. The total calorie supply in the world has never been greater in the history of mankind thanks to remarkable gains in agricultural productivity. The report recommended an increased consumption of fresh fruits and vegetables and a greater variety of diets to combat micronutrient deficiencies.
Globally, in 2016, one in five deaths is associated with poor nutrition, including an increasing number of non-communicable diseases (NCDs), linked to rising obesity and poor nutrition.
In all food groups, half of food and food was associated with nutrient-rich foods such as fruits, vegetables, legumes and nuts, the report said, adding that about one-third is associated with basic crops such as cereals and the roots. Approximately 25% of the total meat produced, 75 million cows and more than 30% of the fish and seafood harvested each year are lost or wasted.
FAO data show that in low-income countries food is mainly lost in harvest, storage, processing and transport, while in high-income countries, waste is sold to retailers and consumers. Together, they have a direct impact on the number of calories and nutrients actually available for consumption, FAO said.
"With the value of global food lost or disposed of annually, estimated at about $ 1 trillion, the reduction in waste would also generate significant economic benefits," said FAO.