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US household food expenditure
0
2 000
4 000
6 000
8 000
10 000
12 000
0
5
10
15
20
25
1929 1939 1949 1959 1969 1979 1989 1999 2009
Disposable income Ependitures on food consumed at home Expenditures on food consumed away from home
A Method for Measuring Food Waste
1) Measure Per-capita Food supply
2) Determine Individual
requirements
3) Calculate waste as residual
Food Supply in a Typical African Country
Per-capita Energy supply 2445 kcal
Distribution losses
6% 149 kcal
Household storage losses
10% 229 kcal
Available energy
2067 kcal
Individual requirement
1951 kcal
Total waste=16%
378 kcal/day
Estimates of Food Losses in Canada
Per-capita Energy supply
3338 kcal
Field losses 3% 100
kcal
Household discards
15% 500 kcal
Available energy
2358 kcal
Individual requirement
2246 kcal
Transport Losses
1% 33 kcal
Processing Losses
6% 200 kcal
Retail Losses 4% 133
kcal
Restaurant losses
2% 66 kcal
Total waste=30%
980 kcal/day
UK Consumer Food Waste by Type
All other 16%
Dairy and eggs 7%
Meat and Fish 7%
Meals 8%
Bakery 10%
Drink 16%
Fresh fruit and veg 36%
US Retail, Foodservice and Consumer
Waste
Fresh Fruit and veg 20%
Fluid Milk 18%
Grains 15%
Sweeteners 12%
Processed Fruit and veg
9%
Meats 9%
Fats and oils 7%
All Other 10%
US Food Waste by Category
30%
30%
30%
29.5%
29.8%
14.9%
15%
32.4%
14.8%
0 20000 40000 60000 80000
Fresh Fruit and vegetables
Fluid Milk
Grains
Caloric Sweeteners
Dairy and eggs
Processed fruit and vegetables
Meat
Fats and oils
Other
Consumed retail loss foodservice and consumer loss
• Do Municipal Waste Surveys
• Collect Food Chain data
Stop repeating old estimates
Conclusion: Do Better on Primary Data
Collection