Putting an end to food wastage

In recent years, Bangladesh has been under a rising threat of food insecurity. This concern is not merely a matter of public perception; several international rankings that measure poverty and food security, such as the Global Food Security Index, Global Hunger Index, and Multidimensional Poverty Index, corroborate this view. A recent report jointly released by the Food Planning and Monitoring Unit (FPMU) of the Ministry of Food and three United Nations agencies warn that by December this year, around 16 million people in the country may experience severe food insecurity, while approximately 1.6 million children are likely to suffer from acute malnutrition.

Despite this grim reality, Bangladesh experiences a significant amount of food wastage and loss. According to a report by the United Nations Environment Programme (UNEP), the average per-person food wastage in the country is higher than the global average. Globally, each person wastes or spoils about 79 kilogrammes of food at home annually, whereas in Bangladesh the figure stands at 82 kilogrammes-exceeding the wastage levels of many developed nations. In a country where countless people struggle to get three meals a day and stand in queue for hours to buy essentials at subsidised rates from TCB trucks, such extravagant wastage in households, restaurants, and wedding parties is nothing short of being criminal.

Furthermore, a substantial portion of food is lost in Bangladesh at various stages of the supply chain mainly because of the lack of storage facilities and paucity of knowledge about food preservation and processing. An estimated 30 per cent of Bangladesh's fresh produce is lost annually due to inadequate storage mechanisms and limited knowledge of food preservation techniques. Fruits, vegetables, onions, milk, and fish etc. often perish at various stages of the post-harvest supply chain, resulting in millions of tonnes of food loss each year.

Notably, Bangladesh's current storage facilities are built with a focus on rice and potatoes, leaving limited space for perishable goods such as fish, meat, and vegetables. Farmers face substantial losses, particularly during peak seasons. For example, nearly every winter, farmers are forced to destroy tomatoes when market prices plummet below production costs. However, tomato prices in the off-season soar to as much as Tk 200 per kg. With adequate storage and processing facilities, farmers could store surplus produce for future sale at fairer prices, preventing the needless destruction of this valuable crop.

To ensure food security, only increasing crop production and increasing food supply in the market are not enough. Equally important is to reduce wanton food wastage and food loss by raising public awareness and increasing preservation facilities. Agricultural experts argue that by establishing cold storage facilities at major production hubs as well as major wholesale marketplaces, such food losses could be reduced to a bare minimum. Improved storage infrastructure would not only expand the supply of fresh produce but also increase farmers' incomes by enabling them to earn higher profits from preserved produce. With the right infrastructure, surplus yield could be processed and exported, bolstering the economy.

Researchers also highlight the potential of regional grain reserves to alleviate food wastage and improve food security. Forming cooperative groups among farmers and producers to share resources for conservation and preservation could strengthen local food supply systems. The government should also incentivise private-sector investment in food processing. Overall, concerted efforts must be made to ensure that the food grown and harvested within the country is used to nourish its people rather than mindlessly allowing it to go waste.

aktuhin.fexpress@gmail.com