Nelson: Food Losses

 

In 1974, I attended a conference on reducing food losses that was held in New Delhi, India. At that time, it was reported that between 20 and 40 percent of food produced in India was lost due to spoilage, contamination, improper storage or other causes before it reached the consumer. A call for action was made to reduce these food losses to help alleviate hunger. 

 

But today, 37 years later, little improvement has been made as food losses are still reported at the same level—sometimes higher—throughout parts of India and Africa. Food losses represent a tremendous waste of resources including water, land, energy, labor and capital; but needlessly and unfortunately, little attention has been paid at the national or international levels to this part of the food chain. The dilemma of food losses continues to hold our attention as an unrealized opportunity.

 

A report issued earlier this year, sponsored by the Food and Agriculture Organization of the United Nations, stated that “tension between production and access to food can also be reduced by tapping into the potential to reduce food losses”. The report continued, “Given that many small holders live on the margins of food insecurity, a reduction in food losses could have an immediate and significant impact on their livelihoods.” 

 

It is critical in 2011 to focus on reducing food losses and expanding markets for local food crops, to help reduce hunger and poverty and to stimulate rural economic growth. Making food loss reduction a mainstream component of research and development programs is essential to improve food security and enhance livelihoods for populations in developing countries. Scientific and technological innovations in areas of food preservation, storage, distribution and market development will help reduce hunger, create demand for commodities and contribute to food loss reduction. 

 

The recently initiated International Food Technology Center (IFTC) at Purdue University has begun an action plan to reduce on-farm losses and develop the capacity for small- to medium-scale entrepreneurs and women’s  groups to provide markets for farmers.  Efforts to develop and provide training opportunities to researchers, extension personnel, entrepreneurs, student exchanges and others through short-term training on improved food processing and preservation, food safety, health and nutrition and technology developments will provide sustainable solutions to the problems of food losses and market development. Food Scientists’ efforts, through the IFTC at Purdue University and other partner organizations, look to reduce food losses as a key component to reduce hunger and poverty and to stimulate economic growth.