Addressing hunger, food insecurity, and under-nutrition through a reduction of food wastage and sustainable agriculture
By Dr Jenny Botha, People in Conservation Specialist
Globally, about 20% of the food that is produced each year is wasted or lost. This translates into about 1 billion potential meals a day!
At the same time, around 735 million people regularly experience hunger and a third of humanity faces chronic food insecurity. In South Africa, 15% of households did not have sufficient food in 2021, yet 10 million tonnes of food is wasted or lost each year. Furthermore, one third of human-induced greenhouse gas emissions (Food and Climate Change: Healthy diets for a healthier planet | United Nations) is linked to food and 8—10% of emissions.
In August 2024, NEO (Natural Ethical Organic) Trading donated 1,200 litres of oat milk to families living in Kutama, adjacent to the Endangered Wildlife Trust’s Medike Reserve in the Soutpansberg Mountains. Oat milk is highly nutritious and, particularly if fortified, a good source of vitamin A, B2, B12, and D as well as calcium, phosphorous, iron, and other nutrients. It is particularly suited to vegans and lactose-intolerant individuals.
In addition, the Endangered Wildlife Trust works with local farmers in the Western Soutpansberg to transition to more sustainable agricultural approaches. Through this, we aim to strengthen local food availability and access in the region and contribute to the second Sustainable Development Goal to “…end hunger, achieve food security and improved nutrition, and promote agriculture”.
There has been limited progress in tackling hunger and malnutrition globally, but unfortunately, we still have a long way to go. For instance, before the Covid-19 pandemic, under-nutrition in children under five years of age was reduced by a third (55 million). Unfortunately, efforts to achieve Zero Hunger by 2030 have been severely curtailed since 2019 due to escalating food inflation, drought and other weather-related disasters, the pandemic, reduced production, conflict, civil insecurity, and other factors.
To significantly reduce food hunger and wastage, we need to:
- Transform food production and distribution systems to ensure that people across the society are able to afford and access healthy food. We also need to move to more sustainable farming practices that cut greenhouse emissions and other harmful environmental impacts, and develop or implement innovative technologies to maintain or improve water and air quality, soils, biodiversity, and the other vital ecosystem services we depend on.
- Reduce environmental and harmful social Impacts across distribution and value chains: Improve food storage, transportation, and retail systems and practices to reduce negative environmental and social impacts, including the exploitation of labour.
- Reduce food and water insecurity associated with environmental and humanitarian crises: Develop more effective emergency response systems and international policies and agreements that mimimize food and water insecurity during times of crisis.
- Strengthen global collaboration and cooperation across sectors to reduce poverty and inequalities: Collaborate with various stakeholders and ensure policies support food security and nutrition.
Clearly, this is a formidable task but if each of us contributes through the lifestyle choices that we make, the cumulative impact would be substantial.
How can you help?
- Sustainable choices when buying food
• Plan meals, make lists, and buy seasonally available food. Support local markets and buy produce that is available locally. In addition to reducing environmental impacts, this can also decrease food bills.
• Buy smaller amounts of perishable items to reduce spoilage. - Store food properly
• Store food in airtight containers and follow recommended refrigeration recommendations to extend the shelf life of produce
• Try to avoid excess packaging where possible (packaging also prolongs the shelf life of food)
• Understand Food Expiry Dates: Learn the difference between “use by” and “best before” dates to avoid throwing away still-edible food. - Cooking
• Prepare and cook appropriately sized portions only using the food that is needed.
• Use leftover food creatively to avoid wastage.
• Cook in bulk and freeze portions. Bulk cooking and freezing meals for later use reduces meal prep time and energy costs – a welcome relief for most of us in our fast-paced world. - Adopt more conscious consumption habits
• Start meals with smaller portions and take more if needed to reduce food wastage.
• Increase the proportion of plant-based foods in your diet.
• Understand food labels – understand the difference between “sell by” and “best before” labelling to ensure food safety and reduce waste. - Participate in reducing food waste at a collective level
• Share non-perishable and unopened foods with local community-based organisations, food banks, shelters or similar outreach programmes.
• Support food rescue initiatives: Explore opportunities to support organisations that collect surplus food from retailers, restaurants, or the hospitality industry, and distribute it to those in need. - Compost
• Use vegetable scraps and other food waste to make compost and reduce the volumes of waste that reach landfill. - Raise awareness and advocate
• Raise awareness of the prevalence of hunger and food insecurity, our contribution to environmental impacts through our lifestyles and choices, and the steps we can take to change this.
• Encourage corporates to adopt more sustainable approaches to business by buying ethically produced products as far as possible.
• Support and advocate for policies and programs that promote food security, reduce waste, and reduce socioeconomic inequalities.