genkrish posted: " We need to start thinking of reducing Household waste P.C. Unsplash.com All educated Indians were surprised to learn that we had slipped in World Hunger Index, to below our immediate neighbours. 'Child Wasting Rate' which implies recent loss of weight"
We need to start thinking of reducing Household waste P.C. Unsplash.com
All educated Indians were surprised to learn that we had slipped in World Hunger Index, to below our immediate neighbours. 'Child Wasting Rate' which implies recent loss of weight or inability to gain weight has actually gone up, despite an improvement in three other indices. Their Gallop poll methodology may be incorrect but this issue does give us food for thought. More so because Indian households contribute to 60% of the food wasted in our country. The issue of farm produce wastage is no different. There again, 40% of food ingredients produced at the farms are wasted before they reach our homes.
Waste materials from any source causes numerous challenges. Household waste materials include clothes, cellphones, computers, TV and other electronics. Vehicles too. Add to it the waste generated in business places and factories. Hazardous and other wastes go into the soil, air and water-bodies. This, along with our greed for more has led to increased pollution, global warming, and climate change. Erratic weather, forest fires, flash flooding and lightning strikes have increased in recent years and no part of the world is spared. There has been a tremendous loss of human lives. Entire species have been wiped out, or, are nearing extinction. Loss of buildings, farms and forests continues unabated.
TYPES OF WASTE
About 50 different types of wastes are listed in Wikipedia. The UN Economic and Social Commission has its own list of types of waste. However, my blog is not for students. I plan to write about those wastes where the common citizens can act to prevent or limit them. I would be focussing on wastage of food and farm produce, water, clothes, electronics, vehicles and packaging in this and in my upcoming blogs.
FOOD. This is, apparently the most important component because the wasted food and farm produce can feed all the poor Indians (about 30%) who do not get enough food to stay healthy.
Restaurants should put up posters like these to remind people not to wate their food.
FARM PRODUCE. This includes food grains, vegetables, fruits, spices/ edible herbs and fodder. Farming as a group contributes to 20% of all Green House Gas emissions. The wastage of fruits and vegetables is very high and can be seen early morning in wholesale 'mandis' or even in retail vegetable markets. The Director of the Indian institute of Agricultural Reseach estimated that between 30% to 40% of these food items are wasted. Food grains are procured by the Central Government. A study was done on their wastage and presented to the Parliament in 2016. It said that out of the 292 million tonnes of food grains produced, 40% were wasted. The requirement of our nation was 230 million tonnes. In terms of money, Rs 1.5 lakh crore of food grains were produced, out of which 92,600 crores worth were lost. The wasted food grains and other farm produce could have fed the hungry Indians and could have earned precious dollars if exported. After all our rice, spices and tea are one of the best in the world.
Our honourable minister told the Parliament that the problem can be mitigated by faster procurement, having better storage facilities (metallic silos), Cold chain facilities, better processing and packaging and quality control at district level. How these highly expensive tasks and processes were to be done as per the government, were listed in the new farm laws. The farmers and the middlemen however felt that the proposed farm laws are draconian. These have been held in abeyance. As I am neither an agro-economist, nor a farmer or a government agent, I have no views to express. Hence, I will not be able to write on the prevention of farm produce waste at this juncture. But sadly, farm produce continues to be wasted in huge quantities while undernourished children and mothers sleep on empty stomachs. Some poor farmers continue to commit suicide.
FOOD WASTAGE
60% of cooked food is wasted in households, just above 20% in restaurants and dhabas and the balance in other places. Business of Swiggy, Zomato and other food delivery service providers has zoomed to billions of rupees since the Lockdown. They have made us lazy to shop for food ingredients and to cook meals at homes. Multimedia has given voice to children who demand pizza or burgers on almost daily basis. The waste percentage of ordered food is much higher than the home cooked food. Wastage of food, per capita, per year in our country is 50 kg. An average Indian eats about 200 kg of food every year. The Chinese on the other hand waste 64 kg of food/ capita while the Americans waste around 56 kg of food /capita every year. Putting it in another way, our cooked food wastage contributes to about 10% of the total Green House Gas emissions. Surprised?
Wasted food could increase 10% greenhouse gas emissions in a few decades P.C. sbs.com
Let's also see what are the foods we waste. To start with, we waste vegetables and fruits by incorrect storage or by peeling them or throwing away their edible parts (stalks or leaves). Many households throw away the yellow of eggs and chicken skin. We waste by ordering or cooking too much food or giving a plate with more food to the children than their appetite. Home stored food grains, vegetable, fruits, accessories like opened pickles, jam and sauce get infested with fungus and have to be dumped in the bin. Some food items have an expiry or best before date and those beyond the date are just discarded. Those getting a 'dabba' at home, throw the contents if they happen to eat out. Food ordered much in advance loses taste; we are all aware of the rubbery feel of a cold 'naan'.
PREVENTION OF FOOD WASTAGE
We as ordinary citizens can prevent food wastage at home, at office, restaurants, dhabas and even in venues where food is served to large gatherings if we are the organiser or payer.
BUY in smaller quantities if we can. Less food is wasted due to rotting or expiration.
PRESERVE what we cannot eat when pickling or fermentation is an option.
STORE smartly in air tight containers.
USE refrigerators wisely. Items kept in the back or too high or too low maybe missed. Hence FIFO (first in - first out) needs to be followed. Label if time permits.
FREEZE uncooked or cooked food. Indians have a false belied that food loses its nutritional value if frozen.
ORDER only required quantity online or in restaurants. Don't fall in the trap of ordering more just to get a discount. The food wasted is worth more than the discount.
SERVE food in bowls in smaller portions. Ask for second helping.
Serve food in small quantities instead of throwing food off your plate. P.C. fao.org
REUSE unopened packets of salt, pepper, jam, sauce, pickles etc which come with ordered food at home.
SAVE leftovers for recasting or modifying. Magic of the home cook matters in innovation.
DON'T THROW edible parts. Egg yellow is not unhealthy anymore. Chicken skin is healthy, it makes great soups too. Similarly, skin of fruits and potato peels have the most vitamins and minerals.
SALADS, LEFTOVERS of onions and tomatoes can be used in desi 'tadka'.
BLEND to make smoothies of fruit skins if children don't like them. Over ripe bananas and wilted herbs can also be added.
FLAVOUR water in the jug with citrus peels.
AVOID buying 'Thaali' in restaurants, especially for children who will waste over 50%. Ask for 'Doggy bag' for leftover food.
DONATE leftover food of parties - marriages, conferences and other such gatherings to local NGOs.
COMPOST rotten foods, vegetables and other kitchen waste.
Wastage of clothes will be discussed in the next blog, after a fortnight.
Note: My readers especially experienced housewives may have many more ideas on managing food waste at home. Please do write your ideas in the comments section.
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