How much food we waste in India?

A Food Waste Index 2021 report shows that we wasted 931 million tonnes of food in 2019, with 61 percent coming from households, 26 percent from food services, and 13 percent from retail; Indians wasted 50 kg food per capita on an annual basis.

How much food waste is in India?

In India, the household food waste estimate is 50 kg per capita per year, or 68,760,163 tonnes a year. The household food waste estimate in the US is 59 kg per capita per year, or 19,359,951 tonnes a year, while for China these estimates are 64 kg per capita per year or 91,646,213 tonnes a year.

How much of the food we eat is waste?

In the United States, food waste is estimated at between 30-40 percent of the food supply. This estimate, based on estimates from USDA’s Economic Research Service of 31 percent food loss at the retail and consumer levels, corresponded to approximately 133 billion pounds and $161 billion worth of food in 2010.

What happens to the food waste in India?

As per the Food Waste Index Report 2021, a staggering 50 kg of food is thrown away per person every year in Indian homes. This excess food waste usually ends up in landfills, creating potent greenhouse gases which have dire environmental implications.

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How can we reduce food waste?

In this article, learn about how to reduce food waste in the home, at school, and on the go.

  1. Avoid buying too much. …
  2. Think twice before throwing food away. …
  3. Always make a shopping list. …
  4. Organizing the kitchen with FIFO. …
  5. Store food correctly. …
  6. Make a weekly menu. …
  7. Keep a log of spoiled foods. …
  8. Freeze extras.

Why is food waste bad?

Food waste ends up wasting nearly a quarter of our water supply in the form of uneaten food or over $172 billion in wasted water. … When food is disposed in a landfill it rots and becomes a significant source of methane – a potent greenhouse gas with 21 times the global warming potential of carbon dioxide.

What is the main cause of food waste?

Common causes of food waste in restaurants include overbuying, overproduction, and spoilage. Overbuying is often a result of inadequate forecasting of consumer demand and the large quantities of food that restaurants typically need to purchase at one time.

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