Eat To Live, Not Live To Eat

Food waste, not in good taste!

Food waste, the discarded or lost food, is one of the major problems faced in the world today. Food waste is caused due to a lot of reasons and it mainly occurs at the stages of production, processing, retailing or consumption.
Definitions of food waste vary, among other things, in what food waste consists of, how it is produced, and where or what it is discarded from or generated by.
According to the UN, food waste is any removal of food from the food supply chain which is or was at some point fit for human consumption.

Global food waste amounts to be between one-third and half of all food produced. Wastage occurs at all stages of the food supply chain. In low income countries, most loss occurs during production, while in developed countries, about 100KGs of food is wasted at the consumption stage. According to the Food Agriculture Organization (FAO), food waste is responsible for 8% of global man-made greenhouse gas emissions. The FAO concludes that nearly 30% of all agricultural land in the world is wasted in production of uneaten food.

FOOD WASTE OCCURS AT ALL STAGES OF FOOD SUPPLY CHAIN

One way of dealing with food waste is to reduce its creation. Consumers can reduce spoilage by planning their food shopping. Widespread educational campaigns have proven to be an effective way to reduce food waste. In areas where the waste collection is a public function, food waste is usually managed by the same government organizations as other waste collection and have the advantage that the food waste can be disposed of in ways not applicable to other wastes. As everything gets covered up with time, there are many NGOs today such as 'Feeding India' that work on the problem of food wastage. Their main aim is to make better use of food for someone else, which might be waste for another.

Food waste has serious social and environmental implications, but many of us not even think about it. Widespread knowledge and awareness about the prevalent problem is required to reduce hunger in this world and to encourage everyone to do their bit in order to make a differnce.


WRITTEN BY- RAHUL
                      ( NET IMPACT MEMBER) 

CURATED BY- POOJAN SEHGAL 

WASTE TO ENERGY 

Back in the school days, we learned that once energy is released in the atmosphere, it cannot be converted back into energy. We might assume same for the waste, that once waste is generated, it is of no use in the future. But here comes the twist; a not so new concept of “Waste to Energy” (WtE).

It can be described as various technologies that convert non-recyclable waste into usable forms of energy including heat, fuels and electricity. WtE is like recovery of energy. Waste fuels are also called “opportunity fuels,” because they may offer a preferential price, give direct benefits to the power station, or provide indirect or co-benefits from their use.

The question arises that why is there a need for WtE. There are two main reasons for this- 

1) Waste is being produced in enormous amount, all over the world. Currently, there is 1.3 billion tonnes of Municipal Solid Waste generated annually. By 2025 the figure will rise to almost 2.2 billion tonnes of municipal waste per year. Predictions such as limited land and undegradable waste, force us to consider and develop alternatives for addressing our future waste management challenges.

2) Climatic change is being observed all over the world,which has its own repercussions.

Here WtE comes into picture. It not only helps in waste management but also helps in reducing the effects of Climate Change. The main reason for Climate Change is emission of greenhouse gases. Using various techniques under WtE helps in reducing the emission of these gases.

WASTE TO ENERGY TECHNOLOGY HELPS IN WASTE MANAGEMENT AND REDUCING THE EFFECTS OF CLIMATE CHANGE

Incineration, gasification, pyrolysis, anaerobic digestion, and landfill gas recovery are some of the processes used to convert waste into energy.

In incineration, waste is burned completely combusted at ultra-high temperatures allowing for energy recovery. Modern incineration facilities use pollution control equipment to prevent the release of emissions into the environment. Currently incineration is the only WtE technology that is economically viable and operationally feasible at commercial scale.

Anaerobic digestion is an old but an effective technology where organic material is biologically converted into compost resulting into biogas. This systems have large potential and can range from low to high tech, hence catering to communities of all income levels. Where as pyrolysis can thermo-chemically convert waste products into clean liquid fuels.

Landfill gas recovery is the process of capturing the gases emitted from municipal landfills and converting it for energy.

Hence WtE helps in reduction of waste going to landfill sites, reduction of carbon emissions, use of fossil fuels, etc.

Electricity and heat can be generated from waste which provide an alternative and more environment-friendly source of energy. And the local community around WtE facilities are benefited from creation of jobs to cost effective energy.

Unfortunately, WtE practices are underutilized and therefore the majority of the world still uses landfills as their primary disposal method. Landfills are an unsustainable use of land and pose

environmental concerns including water and air quality issues.

The most significant challenge to WtE technology adoption is the awareness that waste can be used as a source of clean and reliable energy.

 WRITTEN BY- ALISHA

                       ( NET IMPACT MEMBER)

CURATED BY- POOJAN SEHGAL

FOOD WASTAGE- CAUSES AND MEASURES 

"For some a Snack, for some a Day's Meal ''

Food waste remains a significant issue which needs to be addressed urgently. Generally we define food waste as the food that has been knowingly discarded or destroyed, for eg- food discarded in factories, unsold food in restraunts or shops, kitchen scraps, and plate waste.

The causes of food waste and food loss differ in developing and developed countries. In developing countries it may include early harveting, inedequate market systems while in developed countries these reasons may vary, including excess food, bulk size packaging, etc.

Wasting tons of food causes huge economic loss for the countries and a lot of needless hunger, but there are some environmental issues also deeply connected to the problem of food waste.

• The carbon footprint of food produced but not consumed leads to production of greenhouse gases - making food wastage the third top GHG emitter. 
• Also many surveys show that produced but uneaten food occupies almost 1.4 billion hectares of land; representing nearly 30% the world's agriculture land area. 
• 54% of the world's food wastage occurs " upstream" during production, post harvest handling and storage, according to FAOs study.
•  About 46% of it happens "downstream", at the processing, distribution and consumption stages. 

  

  FOOD WASTE IS THE THIRD LARGEST GREENHOUSE GAS EMITTER

 With millions suffering from hunger and a growing population, technologies and working practices that reduce food waste and extend food shelf-life are critical areas of future innovation. We might not realise this but food wastes can be brought to a productive use by converting them to energy and fertilizer, by anearobic digestion which in turn can also be used to produce gas and electricity.

 In today's world technology and innovation are playing major role to reduce food wastage but it's now on us as citizens to be aware and to do whatever we can do to make this world free of hunger by sharing our food with the needy. To fight this problem, the world has to come together and make this wastage a bare minimum.

Please don't waste food- LIVE SIMPLY so that others may SIMPLY LIVE !

WRITTEN BY - YASHIKA
                          ( NET IMPACT MEMBER) 

CURATED BY- POOJAN SEHGAL

 THE ENVIRONMENTAL IMPACT OF REFRIGERATION

  As we all know, most of the refrigerators and air conditioners today contain chemical refrigerants that absorb   and release heat to enable chilling. These equipment used to contain chlorofluorocarbons (CFCs) or   hydrochlorofluorocarbons (HCFCs), ozone-depleting substances (ODSs) or potent greenhouse gases (GHGs);   all of which have now been prohibited. They have been replaced by hydrofluorocarbons (HFCs), which have no   impact on the ozone layer but still are potent green house gases. 

 Refrigerants, specifically CFCs and HCFCs, were once the major culprits in depletion of the ozone layer. HFCs,   the primary replacement, spare the ozone layer, but have 1,000 to 9,000 times greater capacity to warm the   atmosphere than carbon dioxide. 

 Refrigerant management means the proper handling of refrigerants in your HVAC/R equipment. The most   common refrigerants used today have ozone-depleting and/or high global warming properties.

 With all these substances, a refrigerator, when thrown in the garbage, releases up to 3.7 metric tons of CO₂   equivalent, which is the same amount emitted by a car that travels 17,500 km!

THE ABOVE PIE CHART SHOWS THAT 26% OF OZONE LAYER DEPLETION  IS CAUSED BY REFRIGERATION

 The environmental impact of refrigeration appliances that are not recycled responsibly is enormous like the   depletion of the ozone layer, acceleration of climate change and mercury contamination of the environment.

 As a result, regulations and sustainability initiatives around the world have placed the responsibility on the   system owners to take control over refrigerants and manage their use throughout the life-cycle of the equipment.   When you properly manage refrigerants, not only you reduce the adverse environmental impact  but also save   energy, improve operations, and mitigate risk. 

 The United States, Canada and Mexico are lobbying to reduce HFC use. Also, UN Environment, the   Implementing Agency of the Montreal Protocol on Substances that Deplete the Ozone Layer, has proposed   Ozone Action which strengthens the capacity of governments - particularly the operational focal points known as   National Ozone Units - and industry in developing countries to elaborate and enforce the policies required to   implement the Protocol and to make informed decisions about alternative technologies.

 All these measures have to be implemented properly to solve the problem of ozone depletion. A collective effort   from this whole world is what it is needed to fight this battle against global warming

 WRITTEN BY - SOHAL 

                       ( NET IMPACT MEMBER )

 CURATED BY- POOJAN SEHGAL 

NET ZERO ENERGY BUILDING

Amid growing concerns about rising energy prices, energy independence, and the impact of climate change, statistics show buildings to be the primary energy consumer in the U.S. This fact underscores the importance of targeting building energy use as a key to decrease the nation's energy consumption.

The concept of a Net Zero Energy Building (NZEB), which produces as much energy as it uses over the course of a year, recently has been evolving from research to reality. Currently, there are only a small number of highly efficient buildings that meet the criteria to be called "Net Zero". As a result of advances in construction technologies, renewable energy systems, and academic research, creating Net Zero Energy buildings is becoming more and more feasible.

While the exact definitions of metrics for "net zero energy" vary, most agree that Net Zero Energy Buildings combine:

1.Exemplary building design to minimize energy requirements 

2. Renewable energy systems to meet these reduced energy needs.

 

 A Zero Energy Building Design produces as much energy as it uses 

Examples of zero-carbon buildings are emerging around the world, and not in the geographies one might expect. From Mexico to India, from Kenya to China, one can see numerous examples of net or nearly zero carbon building designs, many availing themselves of renewable power resources like sun and wind. In India, WRI is working on the ground in select cities to create pathways to zero-carbon buildings. 

At least for climate, the end goal is increasingly clear: We must deliver buildings that at the individual or portfolio level constructed and operated at a zero-carbon basis. By beginning now with sound and pragmatic approaches, we can ensure that a decarbonized building sector by 2050 becomes a goal within reach of every city in this world.

 

 WRITTEN BY- RIYA

                   ( NET IMPACT MEMBER ) 

CURATED BY - POOJAN 

MEASURES TO REDUCE FOOD WASTAGE

“One cannot think well, love well, sleep well, if one has not dined well.” ...

It's absolutely true that today's wastage is tomorrow's shortage as the resources are scarce and the demand is in abundance.

Living in the 21st century with a total world population of 753 crores, we need to cope up with the ever increasing problem of food waste. 

Food waste is food that is discarded or lost uneaten. In poor countries, most of the food waste is on the farm or on its way to market but a very little is thrown out by the consumers, after all it’s way too precious.

But in wealthy countries, especially in the United States and Canada, around 40 percent of wasted food is thrown out by consumers. Thus we can even say that food waste is a glaring measure of inequality.

Globally, we throw out about 1.3 billion tons of food a year, or a third of all the food that we grow.

 For example if we see in India, some statistics show that India wastes as much food as whole of the United Kingdom consumes. If we use all the food wasted in weddings, canteens, hotels, family functions and other occasions in India for someone in need, it would help him survive with a healthy appetite which he or she is not getting because of their economic status.

Food wastage- A major problem that requires an urgent solution

Food waste is a very serious problem in India which requires an urgent call for measures from the Government and people of this country alike. Some measures that the government needs to take include containing wastage in transportation, improving storage facilities (the cold storage chain is 50% less than required and needs to be brought up to world standards), food processing, etc. All these measures should be implemented quickly so that food is saved and wasted less to feed more.

While you may not be able to reduce food loss during production, you can certainly reduce food wastage at your personal level.  Every step taken in the right direction counts.

Here’s what one can do on a more personal level to contain the food wastage:

1. Plan out your meal and make your shopping list to determine what you actually need for the week. About 20% of what we buy in urban India ends up being thrown away. If you make a precise list of your family’s weekly consumption, you will be amazed to know the difference between what you buy and what you actually consume. Needless to say that this difference is but naturally wasted. Thus, we should buy in quantities which we can realistically use and avoid impulse buys, which will more or less find the bin.

2. If you cook at home, make sure you cook keeping in mind there is no excess. You can always complete your meals with a few fruits rather than keeping a lot of extra food in the refrigerator. It’s a lot better and a healthier practice too.

3. Select according to their shelf life. Use the green vegetables first. Don’t throw out fruits and veggies with ‘aesthetic only’ blemishes. Use canned and bottled food before expiry dates.

4.Reuse the refrigerated left-overs (if any) for the very next meal.

5. If you work in an office that has a canteen, check with them on how they manage excess food. Cooked food, especially since it has a low shelf life needs to be managed better and faster. Check with NGOs who offer to transport excess food to the needy.

6.If you host a family get together either at home, a marriage hall at a hotel, make sure you plan for the food to be transported to a place like an orphanage or an old age shelter.

7. Make finishing your plate a habit and try to inculcate it further to as many people as possible.

If all the people of this world try to follow the above mentioned steps and take a pledge to fight against food wastage, then we can surely build a more healthy and a happy world to live in. 

WRITTEN BY- VIBHOR
               (NET IMPACT MEMBER) 

CURATED BY- POOJAN SEHGAL