Food waste: addressing one of the world’s greatest sustainability concerns

May 13, 2020

It has been on top of various governments, NGOs and multinationals in the food and nutrition sectors’ agenda. Above all, according to the United Nations Food and Agriculture Organisation (FAO) the greenhouse-gas footprint is increasing day by day. In order to reduce the overall environmental footprint, the cost of animal protein production has been a subject of discussion.

With the growing awareness of the environmental impact of food and the riddle of how to feed the human population which is estimated to touch 9.7 billion by the year 2050.  The majority of the population are not decreasing their overall animal based protein consumption. Considering all aspects, this gives rise to an increasing demand for animal based protein. Consequently, animal based protein production in the shape of eggs, fish, meat and milk is projected to increase by 70% from today until 2050. In order to make this industry more efficient and sustainable the focus must not only be on production but also on consumption. According to reports, it is not a matter of scarcity of sufficient calories but instead it is concerned with the concentration and availability of these calories. This is also applicable for fats, micronutrients, and proteins. It is evident that animal based protein is a significant component of a sound and well balanced diet which must not be wasted either. One of the solutions is found in feeding animals with vitamins since this enhances both the quality and overall shelf-life and aids in decreasing loss and wastage. In addition, food loss and waste can be decreased through vitamin D and eggs. Eggs have shown to be an effective animal protein source and obtains one of the lowest footprint in contrast with other sorts. Our eggshell enhancer aids in decreasing the number of breakages and losses. All things considered, these nutritional interference are simple and functional to accomplish and engenders major enhancements in the overall quality of eggs, fish, meat and milk. Enhancing the quality of production diminishes food loss and waste along with enhancing the nutritional solidity of food, and aids in developing a more durable food chain.

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