Is Food Waste the New Food Security?

Global food manufacturers play a significant role in food waste, contributing approximately 1.6 billion tons of lost or wasted food annually.  Of this, 570 million tons arise directly in production and processing, generating 8-10% of global greenhouse gas emissions.  Nearly one-fifth of all food produced—equivalent to around 1 billion meals a day—ends up wasted, costing the economy more than US$1 trillion each year.

In food manufacturing specifically, waste is generated through several points, including inefficient processing, spoilage due to improper storage, and discarding byproducts that could be repurposed.  High-waste categories include fruit and vegetable processing, where nearly half of the raw material can end up as waste, and meat processing, where around 20-30% is typically discarded as unusable parts.  Additionally, many manufacturing systems lack effective technologies to capture and repurpose these byproducts, resulting in significant resource loss.

Improving efficiency in food processing — by adopting technologies that fully utilise raw materials and reduce waste — can dramatically cut down on the waste footprint of global food manufacturers, reducing both food insecurity and environmental impact.

Not only that, but modern technology methods also reduce the cost of manufacture and increase the overall yield – imagine being able to feed more people, and with enhanced nutrition, thus improving overall health…

Tools like the Green Cell Technologies (GCT) Disruptor® technology effectively breaks down cell walls, allowing for more complete nutrient recovery and creating nutrient-dense products that support food security.

These advanced extraction methods can play a transformative role by:

1. Enhancing Nutrient Density: Fully breaking down cell walls allows for more complete nutrient recovery, providing higher-quality, nutrient-dense products that can support food security.
2. Reducing Post-Processing Waste: Instead of discarding byproducts, efficient extraction processes repurpose what would otherwise be waste, reducing the total amount of food loss.
3. Supporting Sustainable Food Systems: By maximizing the use of each ingredient, these technologies lessen the need for additional agricultural resources, thereby helping to conserve land, water, and energy.

By integrating advanced processing technologies, food manufacturers can cut down on waste, minimize environmental impact, and provide a sustainable path toward reducing food insecurity. This approach creates a more resilient, efficient food system, where every resource is utilized to its fullest potential.

For more details on the impact of food waste, see: the WFP’s article on food waste and hunger, as well as refer to reports from the UNEP Food Waste Index and the Food and Agriculture Organisation (FAO).