Saudi Arabia wastes 50 per cent of an estimated 1.3 billion tonnes of food wasted across the world, according to a report by Gulf News citing Chef Laila Fathalla, a United Nations Environment Programme advocate for reducing food waste.&nbsp;

<h2>Saudi Arabia’s food wastage</h2>

According to the United Nations Food Waste Programme, the kingdom tops the list of countries which contribute the most to food waste every year, accounting for up to 50 per cent of the waste.&nbsp;

WATCH |&nbsp;Saudi Arabia accounts for nearly half of world's annual food wastage

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Saudi Minister of Environment, Water, and Agriculture, Abdul Rahman bin Abdul Mohsen Al Fadhli confirmed the UN’s findings while acknowledging the cost of food wastage.&nbsp;

According to the report, wasting food costs the kingdom SR40 billion ($10.6 billion) every year. The rate of food wastage exceeds 33 per cent, said the Saudi minister, referring to the data from the study conducted by the National Programme to Reduce Food Loss and Waste.

The country’s General Food Security Authority (GFSA) following the report’s release in October last year initiated a comprehensive awareness campaign to highlight the importance of food security and encourage responsible consumption practices, reported Gulf News.&nbsp;

ALSO READ |<a href="https://www.wionews.com/science/international-day-of-awareness-on-food-loss-and-waste-reduction-heres-how-food-waste-affects-the-environment-640920">&nbsp;Explained | Int’l day of awareness of food loss &amp; waste reduction: Here's how food waste affects environment</a>

A study by the Saudi Grains Organisation (Sago) last year found that 4.06 million tonnes of food is wasted each year, with an average individual contribution of about 184 kg&nbsp;of food waste.

The nationwide study also found that vegetable waste alone exceeds 335,000 tonnes annually.&nbsp;

The nation of around 32.2 million people also wastes hundreds of thousands of tonnes of staple foods, including 917,000 tonnes of flour and bread and 557,000 tonnes of rice.&nbsp;

Fathalla has called for a collective effort to foster a culture of moderation and reduce waste in the country to combat the food waste crisis.&nbsp;

She also suggested a number of pragmatic measures including cooking food in quantities that meet a family’s needs, being mindful when buying food, and donating extra food.&nbsp;

<h2>What is food 'wastage'?</h2>

Food “wastage” refers to any food lost by deterioration or waste and encompasses both food “loss” and food “waste,” according to the UN Food and Agricultural Organization (FAO).&nbsp;

ALSO READ |&nbsp;<a href="https://www.wionews.com/world/new-zealands-refugee-lawmaker-resigns-over-shoplifting-allegations-680498">New Zealand's 'refugee' lawmaker resigns over shoplifting allegations</a>

Every year, a staggering 1.6 billion tonnes of food is wasted across the world out of which, 1.3 billion tonnes is edible, according to the FAO.&nbsp;

This amount of food wastage also reportedly costs the world at least $750 billion annually.&nbsp;

(With inputs from agencies)

Saudi Arabia wastes 50 per cent of an estimated 1.3 billion tonnes of food wasted across the world, according to a report by Gulf News citing Chef Laila Fathalla, a United Nations Environment Programme advocate for reducing food waste.

Saudi Arabia wastes 50 per cent of an estimated 1.3 billion tonnes of food wasted across the world, according to a report by Gulf News citing Chef Laila Fathalla, a United Nations Environment Programme advocate for reducing food waste. Saudi Arabia’s food wastage According to the United Nations Food Waste Programme, the kingdom tops the list of countries which contribute the most to food waste every year, accounting for up to 50 per cent of the waste. WATCH | Saudi Arabia accounts for nearly half of world's annual food wastage Saudi Minister of Environment, Water, and Agriculture, Abdul Rahman bin Abdul Mohsen Al Fadhli confirmed the UN’s findings while acknowledging the cost of food wastage. According to the report, wasting food costs the kingdom SR40 billion ($10.6 billion) every year. The rate of food wastage exceeds 33 per cent, said the Saudi minister, referring to the data from the study conducted by the National Programme to Reduce Food Loss and Waste. The country’s General Food Security Authority (GFSA) following the report’s release in October last year initiated a comprehensive awareness campaign to highlight the importance of food security and encourage responsible consumption practices, reported Gulf News. ALSO READ | Explained | Int’l day of awareness of food loss & waste reduction: Here's how food waste affects environment A study by the Saudi Grains Organisation (Sago) last year found that 4.06 million tonnes of food is wasted each year, with an average individual contribution of about 184 kg of food waste. The nationwide study also found that vegetable waste alone exceeds 335,000 tonnes annually. The nation of around 32.2 million people also wastes hundreds of thousands of tonnes of staple foods, including 917,000 tonnes of flour and bread and 557,000 tonnes of rice. Fathalla has called for a collective effort to foster a culture of moderation and reduce waste in the country to combat the food waste crisis. She also suggested a number of pragmatic measures including cooking food in quantities that meet a family’s needs, being mindful when buying food, and donating extra food. What is food 'wastage'? Food “wastage” refers to any food lost by deterioration or waste and encompasses both food “loss” and food “waste,” according to the UN Food and Agricultural Organization (FAO). ALSO READ | New Zealand's 'refugee' lawmaker resigns over shoplifting allegations Every year, a staggering 1.6 billion tonnes of food is wasted across the world out of which, 1.3 billion tonnes is edible, according to the FAO. This amount of food wastage also reportedly costs the world at least $750 billion annually. (With inputs from agencies)

Saudi Arabia accounts for half of annual global food waste: Report

New research has led to a breakthrough extension of the shelf life of pasta. Scientists have achieved this through a special ingredient and a new form of packaging.

You may be wondering why is this even news. The answer is simple. Even though this may seem like insignificant research it can have noteworthy implications on the significantly problematic issue we call "food wastage".

Watch |&nbsp;WION Climate Tracker | Global food wastage poses major environmental problem

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How is that?

The research has successfully prolonged the shelf life of pasta by 30 days. Earlier its shelf life if stored properly was between 30 to 90 days and now thanks to the addition of "good" bacteria it has been extended to 120 days.&nbsp;

As per the research paper published in the journal Frontiers in Microbiology, this breakthrough can have "potential benefits on the economy and on the environment, spurring innovation in existing production models."

Also read |&nbsp;<a href="https://www.wionews.com/world/eu-wastes-much-more-food-than-it-imports-even-amid-cost-of-living-crisis-report-518078">EU wastes much more food than it imports, even amid cost of living crisis: Report</a>

How does the new technology work?

It uses a film that is less permeable to oxygen and with an atmosphere of 40 per cent carbon dioxide to 60 per cent nitrogen as opposed to the conventional packing that uses 20 per cent carbon dioxide to 80 nitrogen.&nbsp;

Additionally, a multi-strain probiotic mixture or bioprotective cultures (BCs) was added to the dough used to make the pasta.

The product when refrigerated at 4ºC outlasted pasta packaged conventionally, which over the 90 days storage period showed growth of visible mould, reports Guardian.

Also read |&nbsp;<a href="https://www.wionews.com/world/nearly-a-fifth-of-all-food-reaching-consumers-wasted-un-368034">Nearly a fifth of all food reaching consumers wasted: UN</a>

Researchers report that the data obtained hints that the bioprotective cultures (BCs) can also be used in other types of cereal-based products and that this may even have possible implications that viable microorganisms in the food can have potentially positive effects on the gut microbiota of consumers, however, this would have to be explored.

(With inputs from agencies)

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New research has led to a breakthrough extension of the shelf life of pasta. Scientists have achieved this through a special ingredient and a new form of packaging.

New research has led to a breakthrough extension of the shelf life of pasta. Scientists have achieved this through a special ingredient and a new form of packaging. You may be wondering why is this even news. The answer is simple. Even though this may seem like insignificant research it can have noteworthy implications on the significantly problematic issue we call "food wastage". Watch | WION Climate Tracker | Global food wastage poses major environmental problem How is that? The research has successfully prolonged the shelf life of pasta by 30 days. Earlier its shelf life if stored properly was between 30 to 90 days and now thanks to the addition of "good" bacteria it has been extended to 120 days. As per the research paper published in the journal Frontiers in Microbiology, this breakthrough can have "potential benefits on the economy and on the environment, spurring innovation in existing production models." Also read | EU wastes much more food than it imports, even amid cost of living crisis: Report How does the new technology work? It uses a film that is less permeable to oxygen and with an atmosphere of 40 per cent carbon dioxide to 60 per cent nitrogen as opposed to the conventional packing that uses 20 per cent carbon dioxide to 80 nitrogen. Additionally, a multi-strain probiotic mixture or bioprotective cultures (BCs) was added to the dough used to make the pasta. The product when refrigerated at 4ºC outlasted pasta packaged conventionally, which over the 90 days storage period showed growth of visible mould, reports Guardian. Also read | Nearly a fifth of all food reaching consumers wasted: UN Researchers report that the data obtained hints that the bioprotective cultures (BCs) can also be used in other types of cereal-based products and that this may even have possible implications that viable microorganisms in the food can have potentially positive effects on the gut microbiota of consumers, however, this would have to be explored. (With inputs from agencies) WATCH WION LIVE HERE You can now write for wionews.com and be a part of the community. Share your stories and opinions with us here.

Scientists successfully extend shelf life of pasta. Here's why it's an important breakthrough

'Some 1.2 billion tonnes of food are lost on farms in a first quantification of total on-farm food losses since 2011', says FAO..

How much food is wasted globally