“We are living in a world where lemonade is made from artificial flavors and furniture polish is made from real lemons.”- Alfred E Newman
The environment has direct and indirect impacts on human life and its essential components, including food. From its production stage in farms to when it reaches consumers, food passes through a series of events collectively known as food chain. In brief, this chain includes harvesting, post harvest handling, storage, transportation, processing and packaging, storage or warehousing, distributing, retailing, handling and preparation by consumer, and finally, consumption. There are hazards at every stage of the chain that can contaminate food. It is exposed to different environments which have a great impact on its aesthetic, microbial and nutritional qualities. Food should be safe, wholesome, nutritious and palatable in itself, but it often undergoes physical, chemical and biological hazards which render it polluted, making it unsuitable for human consumption. [break]
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Hazards caused by temperature, pressure, moisture, humidity, soil, dust particles, smoke, sand, friction, packaging and distribution failure, and radioactive elements are known as physical hazards. Hazards caused by contamination of food by chemicals, heavy metal, pesticides and antibiotic residues, excessive food additives, and self evolved or naturally inherited toxicants are known as chemical hazards. Rampant use of pesticides, antibiotics and hormones in farm products have posed a serious threat to human health. It has been reported that farmers dip vegetables in pesticides and fungicides before taking them to the market to make them look more attractive, fresh and firm. Hazards caused by living creatures which may cause food borne illnesses are called biological hazards. They are further divided into microbial hazards, parasitic hazards and hazards caused by vermin.
Microorganisms can be found everywhere, but they normally grow in food which contains nutrients and water necessary for their growth. Their growth accelerates with heat and easily contaminates food in ambient temperature. Microbial load enter food in course of handling, transportation, processing, packaging, storage, etc. Moreover, healthy and safe food can be contaminated through mishandling and improper storage by consumers themselves, resulting in food borne illnesses. Pests like insects, rodents and birds also affect the quality and quantity of food.
Food waste
According to FAO (2011), almost one-third of food produced for human consumption, approximately 1.3 billion tons per year, is either lost or wasted. It would be enough to feed the 868 million hungry people every day. Although food waste is a global concern, it occurs primarily in high and medium-income countries. “Global Food; Waste Not, Want Not” reported that half the food purchased in Europe and the US is thrown away after it is bought.
Wasting food wastes the energy and natural resources used to grow, package, transport, process and market that food. All lost or wasted food contributes to malnourishment and food insecurity, which stymie both human well-being and economic development. Food losses happen at the earlier stages of food chains, mainly post-harvest losses caused by lack of infrastructure and suitable technologies to address them in developing countries. Food waste happens in the retail and consumption stages, mainly in developed countries, but is an increasing concern in developing countries too. Usually, the terms are used reciprocally. Food losses and food waste can be seen as a reduction of food availability for the poor and hungry. Such reduction also has an impact on food prices and the environment.
Food waste also has a sizeable environmental footprint. According to the United States Environmental Protection Agency (USEPA) food that is purchased and thrown away contributes to global methane emissions, a potent greenhouse gas 20 times more environmentally harmful than carbon dioxide.
Out of all the basic necessities of human beings, food is the most important. In Nepal, all efforts are focused on increasing production and very less effort is being made to save, preserve and safely handle food. There is an urgent and serious need to prevent food wastage, food loss, whatever level it may be. Proper awareness of the importance of food, along with their nutritional value, economic value, quality and safety, wholesomeness, impact on environment and sustainable food practice is to be given highest priority to mitigate food waste and loss. Knowledge of food waste issues and how each and every individual can make a difference will bring change. So encouraging and making people think they can reduce food waste may make a difference.
The sustainability of food production needs to be optimized in terms of reviewing pre-harvest techniques and post-harvest applications. These would include technical aspects such as agro-chemicals, irrigation, harvesting, storage, packaging, transportation, processing (cooking, cold storage, pickling, food irradiation, heating etc.) and traceability schemes that encompass the whole food chain system to protect contamination.
Sustainable food and agricultural systems can play a big role in preserving the environment by helping improve human health, soil health, protecting biodiversity, and mitigating climate change. Earth day is a great opportunity for farmers, food operators, businesses, catering companies, eaters, food lovers, food entrepreneurs and consumers to make changes in their diets, shopping habits, handling, storage and production practices to promote sustainable, healthy food throughout the year.
The author is Director General of Department of Food Technology and Quality Control
jiwanlama@gmail.com
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