By AYOBAMI, ELIZABETH, TEMILADE, and TEMITOPE.
As we commemorate the International Day for Awareness of Food Loss and Waste Reduction (IDAFLW) today, with the year’s theme: Reducing Food Loss and Waste: Taking Action to Transform Food Systems. We come face to face with a crucial issue that not only affects Nigeria but the entire world. Food loss and waste have emerged as significant obstacles on our path to achieving food security, transforming the food system, and nutritional well-being for all.
Nigeria is not an exception when it comes to the serious problem of food security which affects millions of people worldwide. Nigeria, the most populous nation in Africa with a sizable agricultural potential, faces many difficulties in ensuring that its people have access to substantial demand on the country’s food resources. According to United Nations International Children’s Emergency Fund (UNICEF), about 25 million Nigerians are food insecure.
According to the FAO, food loss is the decrease in quantity and quality of agricultural or fisheries products intended for human consumption that are ultimately not eaten by people or that have incurred a reduction in quality reflected in their nutritional value, economic value, or food safety.
Food waste is the discarding or alternative use of food that was fit for human consumption by choice or after the food has been left to spoil or expire as a result of negligence. Onwumere in a report in 2018 stated that the economic value of food waste is about $680 and $310 billion in developed and developing countries respectively.
In Nigeria, this waste amounts to roughly 40% of its total food production which is valued at $750 billion yearly. This amounts to roughly $300 billion dollars.
The UN Food and Agricultural Organisation describes food systems as it encompass the entire range of actors and their interlinked value-adding activities involved in the production, aggregation, processing, distribution, consumption and disposal of food products.
This article addresses the critical issues that hampers the transformation of food system in Nigeria as a result of food loss and waste, leading to food insecurity, to solve this pressing issue, highlighting facts, underlying causes, and workable solutions is crucial.
Food loss and waste occur at different places along the food chain: in production, post-production, processing, distribution, and consumption. By reducing food loss and waste, we can improve food security, contribute to physical and economic access to nutritious foods, enhance the earnings of farmers and other food actors and improve the overall productivity of the food system.
THE MAGNITUDE OF THE CHALLENGE
Nigeria faces significant challenges in terms of food security despite being an agriculturally abundant nation, due to issues like limited agricultural infrastructure, low yields, climate change, and inadequate distribution systems. According to the Food and Agriculture Organization (FAO), it is estimated that nearly 40% of the total food produced in Nigeria is lost or wasted annually. This figure is alarming, given that a significant portion of the population still struggles to access adequate nutrition.
Across the globe, approximately 14 percent of the world’s food, valued at $400 billion, is lost on an annual basis between harvest and retail market (FAO). At the same time, an estimated 17% of food is wasted at the retail and consumer levels (UNEP 2021).
Bringing things home, Nigeria loses a substantial portion of its agricultural produce due to inadequate storage and transportation facilities. Post-harvest losses occur at alarming rates, with perishable goods like fruits and vegetables being especially susceptible. This not only squanders precious resources but also drives up prices, making essential food items less accessible to the population.
Food waste exacerbates the problem by further reducing the availability of food. As a substantial portion of harvested crops never reach consumers due to inadequate storage, transportation, and processing facilities, this directly affects food security. Food waste not only squanders resources but also perpetuates a cycle of hunger and malnutrition. It highlights the need for more responsible consumption and distribution of food resources to ensure that nutritious meals reach those who need them the most.
Also, cultural practices and consumer behavior contribute to food waste. Large portions are often discarded, and food preferences sometimes lead to the rejection of perfectly edible but aesthetically imperfect produce. A report by the United Nations in 2021 revealed that food waste in Nigeria per citizen is the highest in Africa as Nigerians trash at least 189 kilograms of food every year, amounting to a total of 37.9 million tons of food every 12 months. Most of the foods processed and prepared in the household generated varying amounts of waste, up to 62%. Food waste is also generated from eateries, restaurants, hotels, and other hospitality-based establishments.
The environmental impact of food waste in Nigeria cannot be overlooked. The energy, water, and land resources invested in producing wasted food go to waste as well, exacerbating environmental degradation.
According to the FAO’s latest report on the state of food security and nutrition in the world, an estimated 3.1 billion people do not have access to a healthy diet, and according to the same FAO, the food that is lost and wasted could feed 1.26 billion hungry people every year. In sub-saharan Africa, $4 billion is lost annually to food loss and wastage and this can feed about 48 million people.
The International Monetary Fund (IMF) e-library states that about #82000 is needed to feed an individual yearly. Therefore, using the current exchange rate, the $300 billion lost to food wastage will adequately feed about four billion people yearly! Food loss and waste also account for 8–10 percent of global greenhouse gas emissions, contributing to an unstable climate and extreme weather events such as droughts and flooding. These changes negatively impact crop production, potentially reduce the nutritional quality of crops, and cause supply chain disruption.
Food loss and waste pose a significant challenge to food security in Nigeria, a nation already grappling with food scarcity issues. This issue’s magnitude is multifaceted and deeply ingrained in the country’s socio-economic fabric.
However, the survey conducted every two years by the United Nations (UN) Environmental Programme and British partner organization, Waste and Resource Action Programme, also showed that Nigerians were not ready to change the habit of food wastage. So, it is imperative to advocate for a change of habit by educating the general populace on this special day.
FACTORS THAT CONTRIBUTE TO FOOD LOSS AND WASTE
The factors that contribute to food loss and waste and impede the transformation of the food system include several things along the supply chain:
IMPACT ON VULNERABLE POPULATIONS
Food loss and waste have a significant impact on vulnerable populations, exacerbating issues of food insecurity, poverty, hunger, malnutrition, and related health problems.
Food Insecurity: Food loss reduces the overall availability of food in the market, leading to increased food prices. Vulnerable populations, such as low-income households, may struggle to afford basic nutrition when prices rise, resulting in food insecurity.
Nutrition Deficiency: When edible food is discarded, it deprives vulnerable populations of essential nutrients. In many cases, the food that is wasted could have been a source of nourishment for those suffering from malnutrition. This problem is particularly critical in regions where poverty, hunger and malnutrition is prevalent, as wasted food exacerbates the existing crisis
Income Loss: Many vulnerable populations are involved in agriculture or the informal food sector. When their produce is lost due to inefficiencies in the food value chain, they not only lose access to food but also their source of income, making them even more economically precarious.
Wasted Resources: Food loss also means that the resources invested in producing, processing, and transporting that food are wasted. Scarce resources such as water, energy, land, labor, and capital are used in producing food that ultimately goes uneaten. This inefficiency can exacerbate poverty and hinder economic development. For poor households as well as subsistence farming households, food loss and waste can be devastating. It means that already limited resources are wasted, making it even more challenging for them to access sufficient and nutritious food. This leads to increased vulnerability to malnutrition, foodborne diseases, infections, and other associated health risks.
Environmental Impact: The resources used to produce lost food, such as water, land, and energy, have environmental implications. Food that is lost or wasted often ends up in landfills, where it decomposes and releases greenhouse gases into the atmosphere. This contributes to environmental degradation and climate change, which further impact vulnerable populations. Vulnerable communities often bear the brunt of these environmental impacts, such as water scarcity or land degradation.
Social Disparities: Vulnerable populations are often marginalized and may lack the means to access or store food effectively. When food is lost in the value chain, it widens the gap between different social groups, leading to social inequalities.
Food Price Volatility: Food loss can contribute to price volatility, making it challenging for vulnerable populations to plan their food budgets and meet their nutritional needs consistently..
Health Implications: Food loss and wastage can lead to various health implications. Increased microbial growth from food wasted can increase susceptibility to infections. Foodborne diseases from consumption of contaminated or cross-contaminated food can also lead to serious health challenges that have a direct and indirect impact on the national economy. Pregnant women and children are particularly affected by food loss and waste. Insufficient access to adequate nutrition during pregnancy can result in low birth weight babies with long-term health consequences, including impaired cognitive development, vulnerability to infections and death, and social and economic challenges, further exacerbating poverty. Similarly, children who experience chronic hunger or malnutrition may suffer from stunted growth, impaired cognitive development, and weakened immune systems.
Invariably, the consequences of food loss and wastage on the environment, economy, and most especially the vulnerable population cannot be overemphasized.
RECOMMENDATIONS
Is there a way to resolve this concern? Sure, there are numerous interventions to explore. Addressing food loss and waste requires collaborative efforts involving governments, non-governmental organizations (NGOs), businesses, farmers and consumers at every point in the supply chain by enabling the transformation of the food system.
FARMER’S EMPOWERMENT: The farmers play a pivotal role in the journey. Government NGOs and research institutions can help to continually equip farmers with knowledge about modern post-harvest techniques, storage practices, and sustainable agriculture, as this can drastically reduce losses at the production stage.
CONSUMER’S BEHAVIORAL CHANGE: Proper behavioral change is required. As consumers, we have the power to drive change by reshaping our demands making conscious purchases through mindful shopping habits, responsible consumption, portion sizes, meal planning, utilizing leftovers creatively, and supporting initiatives that redistribute surplus food to those in need or animals. With this, we can significantly reduce food waste at the household level and enhance food security. Another thing we can do as consumers is to support the local food systems. By doing this, we can minimize economic-related losses. By purchasing locally produced food, we not only supporting local economies but also reducing the carbon footprint associated with long-distance transportation.
BUSINESS OWNERS ROLE: Businesses play a crucial role in reducing food waste. Through innovative packaging, better supply chain management, and creative use of surplus food, the industry can minimize losses.
FOOD RECOVERY SYSTEMS: Establishing food recovery programs can bridge the gap between food surplus and food insecurity. Non-governmental organizations (NGOs) can collaborate with retailers, restaurants, and producers to collect excess food and redistribute it to those in need. They can also raise awareness about the impact of food loss and waste through educational campaigns, as this can inspire individuals to take action like what we are doing currently on this international day of awareness of food loss and waste.
GOVERNMENT POLICIES AND INTERVENTIONS: The government’s policies and interventions have a transformative impact. The government has the power to enact regulations that incentivize food donations, encourage responsible production practices like reducing overproduction, and invest in infrastructure such as storage facilities and a good transportation network.
In conclusion, the issue of food loss and wastage in Nigeria is not merely an economic or environmental concern; it is a profound threat to our nation’s food security and the well-being of our people. As we have explored in this article, the impact of food loss and waste ripples through every aspect of our society, from the vulnerable populations who suffer the most to the strain it puts on our limited resources and even its contribution to environmental degradation and climate change.
On this International Day for Awareness of Food Loss and Waste, we urge everyone to join us in this important mission. Let us strive for a Nigeria where every citizen has access to nutritious food, where our resources are used efficiently, and where we protect our environment for future generations. Together, we can transform our food systems and secure a brighter, more sustainable future for all.
“Minimize Waste, Maximize Security: Transforming Nigeria’s Food Systems!”
HAPPY INTERNATIONAL DAY OF AWARENESS FOR FOOD LOSS AND WASTE!
ABOUT THE AUTHORS
ADEPEGBA, Elizabeth
ARULOGUN, Temilade
ORIOLA, Temitope
IWUAMADI, Ayobami
The authors of this article are dedicated Master’s degree students from the Department of Human Nutrition and Dietetics at the University of Ibadan. Their collective mission is to create widespread awareness about the detrimental effects of food loss and waste, not just as a theoretical concern but as a pressing nutrition issue that affects our nation’s food security and the lives of our fellow citizens as regards to reshaping our food systems.