Nutrition and food waste represent the indicator of the efficiency of a farm's agricultural production. The links in the agri-food chain are evaluated with respect to the production-consumption ratio. Another element of measurement is represented by the cultural diversity of consumption.
Food as a cultural brand: his choice also determines his social status. Ma, how and how much to produce? It is necessary to give concrete technical answers to inequalities and contradictions for the construction of a democratic society and a development perspective
Nutrition consists of the intake by an organism, foods essential to its metabolism and its daily vital functions
There is no single definition of food waste, but generally it refers to uneaten food that ends up in the garbage
The first wastes are borne by agricultural production; the last in places of catering and in domestic homes
It is in one's home that the greatest quantities of wasted food are recorded
In Europe and North America, consumer rejects amount to 95-115 kg per year per capita; in Sub-Saharan Africa a 6-11 kg per year per person
In developing countries, waste is recorded in inefficient cultivation and harvesting techniques
Primitive man for millions of years was mainly carnivorous. Sedentarization has revolutionized his diet by starting to cultivate some plant species
In ancient history, the rich had a meat-based diet, the poor based on cereals and vegetables
Today, industrialization in food production is considerable and the eating habits of the Western world have changed
The discovery of conservation procedures conditions consumption
Women's emancipation facilitates the spread of "ready-to-eat"
The development of trade has globalized consumption
The 98% of the malnourished live in developing countries
In Africa the 75% of the rural population have no drinking water, in Latin America the 77%, in the Far East the 70%
The problem is not insufficient food production, but the impossibility of purchasing the food produced
In Western countries, poverty rarely leads to hunger, in the Third World poverty immediately means hunger
Insufficient nutrition leads to serious physical health problems and death
The diet is not balanced where diets are monotonous, with only one base element
In underdeveloped countries, the 61% of the total calories consumed comes from the consumption of cereals
In the world there are 805 millions of undernourished people
24 thousand people die of hunger every day; ¾ of deaths affect children under 5 years of age
In the world there are 2,1 billions of overweight people
10 thousand people die every day from obesity: the United States alone has the 13% of obese people in the world
The annual worldwide waste amounts to 1,3 billions of tons
The amount of food that ends up in the dustbin in industrialized countries is equivalent to the food production available in Sub-Saharan Africa
Natural resources are unnecessarily used to produce food that will not be consumed
The value of a food commodity is proportionate to the resources needed to produce it
The value of a food good depends not only on the cost of production but on its usefulness
The value of a food item is connected to the loss of the alternative use of the agricultural area necessary to produce the wasted goods
All foods that do not end up in landfills but "on the hips" of consumers increase the likelihood of developing certain diseases
Gulping down leftovers so as not to throw them in the bin is not a valid solution
In the near future, the relationship between man and nutrition may take on different forms that are difficult to predict
Post-industrial countries are socially pervaded by a widespread state of anxiety and uncertainty which is also reflected in the behavior adopted in the food sector
The faster rhythms of modern society require more practicality, due to the shorter time available to devote to eating meals
The eating habits of the future will be oriented towards a growing individualization with the risk of losing the dimension of commensality
In the food of the future, however, there is the search for greater authenticity than the food that is consumed
Threats
- Consuming natural resources unnecessarily
- Increase the intake of pollutants
- Expand intensive agriculture
- Deteriorating systemic eco services
- Increase the amount of biodegradable organic waste
- Losing significant monetary resources both for individual consumers and for the national economy
- Compromising human health
- Create generations insensitive to the theme of nutrition
Opportunity
- To induce consumers to appreciate quality more than quantity
- Accompany the interest and curiosity for the exotic to the recovery of roots, genuine flavors and tastes
- Enhance new foods and culinary styles without forgetting traditions
- Take simple steps to reduce waste, such as planning before buying food
- Encourage alternative marketing channels for agricultural products
- Improve workflows and supply chain management
Design food from farm to table
Program the interventions of phytosanitary defense
Plans and designs the processing and conditioning structures of the agri-food chains
It takes care of consumer training and information to make them more aware of the food value of the products
Plans and designs the plants for the reuse of food waste also for energy purposes
He is certifier of the food quality of products and coordinator of marketing aspects