Food Loss and Waste

Food loss and waste (FLW) are serious problems in the Philippines that hurt food security, the economy, and the environment. To solve these issues, we need to understand the main causes of FLW and take action along the food supply chain. By addressing these problems effectively, we can improve the conditions for the communities and the environment.

In the Philippines, FLW occurs at various stages of the food supply chain. During agricultural production and post-harvest handling, small-scale farmers face losses due to a lack of proper post-harvest facilities. For example, post-harvest losses for rice can reach as high as 16.5%, while losses for corn are approximately 7.2% [1]. In the same way, when it comes to the distribution and retail stage, insufficient infrastructure and poor logistics frequently result in the spoilage of perishable items during their transport and storage. As stated in the report from DOST-STII, food waste in households is a problem during the consumption phase, with rice, vegetables, and meat ranking as the three most common wasted food items in Filipino homes.

Several strategies can be employed to minimize FLW to address these challenges. First, improving post-harvest practices through training and education can significantly reduce losses. For instance, initiatives that teach farmers proper post-harvest handling, sorting, and packaging have reduced losses among tomato farmers in the country by 38% [2]. 

Investing in cold storage and warehouses can help keep perishable goods fresh and reduce spoilage. Modernizing transportation and improving logistics can also cut delays and lessen spoilage during delivery. In addition, creating direct market connections between farmers and consumers, like farmers’ markets or online platforms, can make the supply chain more efficient and lower losses.

Effective policy implementation is important in minimizing food waste. Legislation like the Food Waste Reduction Act encourages food donations and recycling of food as fertilizer or compost [3]. Public awareness campaigns can educate consumers about the effects of food waste. They can also encourage responsible consumption, helping people change their behavior to reduce waste at home.

Encouraging sustainable dining is also important for minimizing food waste in the food service industry. Strategies like portion management and food donation initiatives help reduce waste while assisting those in need. Community programs, such as food banks and composting efforts, also help decrease waste by reallocating excess food and converting scraps into fertilizers, promoting a circular economy and tackling both hunger and environmental issues.

References:

[1] Chapman, G. G. L. D. R. (2024, October 1). Tackling food loss and waste: A critical path to food security and sustainability. Philstar.com. https://www.philstar.com/opinion/2024/09/30/2388912/tackling-food-loss-and-waste-critical-path-food-security-and-sustainability

[2] Tackling food loss and waste from the farm to the table and beyond. (n.d.). Newsroom. https://www.fao.org/newsroom/detail/tackling-food-loss-and-waste-from-the-farm-to-the-table-and-beyond/en

[3] Barrion, A., Calayag, J., Nguyen-Orca, M., & Melo-Rijik, M. (2023). Food loss and waste in the Philippines: a literature review. Food Research, 7(6), 278–289. https://doi.org/10.26656/fr.2017.7(6).127