Every year, October 16, 2025, is celebrated as World Food Day for empowering and creating a peaceful, sustainable, prosperous and food-secure future. This year marks the 80th anniversary of the Food and Agriculture Organisation. FAO was created in 1945, with the objective to tackle world hunger, food waste and raise awareness about the issues around food security.&nbsp;Our ecosystem is delicate. Production and consumption of food are deeply intertwined with the environment. An unchecked population growth, unsustainable production and consumption practices have led to environmental degradation and exacerbated climate change. This has damaged the Food System as well, which suffers from a lack of biodiversity, climate change and pollution. According to FAO data, nearly 673 million people live in hunger, and in some places, there is obesity. The coexistence of contrasting picture of absence and abundance is the result of unsustainable food practices, according to the United Nations Environment Programme (UNEP), more than $1 trillion’s worth of food is thrown away every year and this is not just a third world problem, both developing as well as developed country are contributing to food waste while hundreds of million live in hunger and desperation.<h2>Top 10 countries based on total annual food waste&nbsp; &nbsp;</h2>According to data collated by the World Population Review, the top 10 countries according to the total amount of food waste are as follows. These data are collected on a national level, and the precise methodology can vary from country to country.&nbsp; &nbsp;

<figure class="table"><table><tbody><tr><td>Country</td><td>Total Annual Food Waste (Tonnes)</td><td>Notes&nbsp;</td></tr><tr><td>China</td><td>108,667,369</td><td>China is one of the largest country in the world and was the most populas country untill 2024. In 2024, approximately 76 kg of food were wasted per capita</td></tr><tr><td>India</td><td>78,192,338</td><td>India is also one of the largest country and during December 2024-January 2025, India had the second largest population. Approximately 55 kg of food were wasted by each Indian.</td></tr><tr><td>Pakistan</td><td>30,754,726</td><td>Average Pakistani wastes as much food as the combined waste of an Indian and Chinese.</td></tr><tr><td>Nigeria</td><td>24,791,826</td><td>Poor storage facilities, inefficient transportation, and limited access to markets results in the loss of a huge number of food in Nigeria.&nbsp;</td></tr><tr><td>United States</td><td>24,716,539</td><td>United States is the world's biggest economy and is also the biggest consumer of food. It wastes 106 kg food per capita mostly driven by, supply chain problems and consumer wastage.</td></tr><tr><td>Brazil</td><td>20,289,630</td><td>Brazil also has a huge population. Poor infrastructure and storage capacity has resulted in the waste of 9r kg food per capita per year.&nbsp;</td></tr><tr><td>Egypt</td><td>18,085,437</td><td>Egypt is one of the top food wasting country with per capita wastage upto 155 kg.</td></tr><tr><td>Indonesia&nbsp;</td><td>14,728,364</td><td>&nbsp;Indonesia also wastes a huge amount of food due to supply chain inefficiencies, and consumer behaviour.</td></tr><tr><td>Bangladesh&nbsp;</td><td>14,101,956</td><td>In Bangladesh, food waste is mainly caused by outdated farming methods, lack of cold storage, and spoilage during transportation to crowded urban markets.</td></tr><tr><td>Mexico</td><td>13,368,447</td><td>In Mexico, food waste is largely the result of inefficient distribution networks, supply chain losses, and consumer practices like discarding food that is still safe to eat.</td></tr></tbody></table></figure>

Food is an integral part of the Sustainable Development Goal, SDG2: Zero hunger. World Food Day primarily works with the vision of spreading awareness for a better food future. Every grain of food saved counts. Food is also at the centre of the triple crisis of our planet: biodiversity loss, climate change and pollution. Reducing food waste isn’t only about saving food—it’s about protecting the planet, conserving resources, and ensuring food security for future generations

Discover the top 10 countries wasting the most food in 2025. See where India ranks globally and what steps are needed to tackle the growing food waste crisis.

Every year, October 16, 2025, is celebrated as World Food Day for empowering and creating a peaceful, sustainable, prosperous and food-secure future. This year marks the 80th anniversary of the Food and Agriculture Organisation. FAO was created in 1945, with the objective to tackle world hunger, food waste and raise awareness about the issues around food security. Our ecosystem is delicate. Production and consumption of food are deeply intertwined with the environment. An unchecked population growth, unsustainable production and consumption practices have led to environmental degradation and exacerbated climate change. This has damaged the Food System as well, which suffers from a lack of biodiversity, climate change and pollution. According to FAO data, nearly 673 million people live in hunger, and in some places, there is obesity. The coexistence of contrasting picture of absence and abundance is the result of unsustainable food practices, according to the United Nations Environment Programme (UNEP), more than $1 trillion’s worth of food is thrown away every year and this is not just a third world problem, both developing as well as developed country are contributing to food waste while hundreds of million live in hunger and desperation. Top 10 countries based on total annual food waste According to data collated by the World Population Review, the top 10 countries according to the total amount of food waste are as follows. These data are collected on a national level, and the precise methodology can vary from country to country.

Discover the top 10 countries wasting the most food in 2025. See where India ranks globally and what steps are needed to tackle the growing food waste crisis.

World Food Day 2025:  Top 10 countries with the highest food waste, see where India stands

The world’s biggest food wasters revealed! According to the UNEP Food Waste Report 2024, over a billion tonnes of food are wasted globally every year. Here are the top 10 countries that waste the most food.

The world’s biggest food wasters revealed! According to the UNEP Food Waste Report 2024, over a billion tonnes of food are wasted globally every year. Here are the top 10 countries that waste the most food.

These 10 countries are the world’s biggest food wasters — did India make the list?

Every day more than a billion meals are wasted across the world. This comes at a time when nearly 800 million people go hungry. The findings are according to United Nations report. According to the report the world wasted 1.05 billion metric tons of food in 2022. Watch in for more details!

Humans waste over 1 billion meals a day: UN Report

More than 1 billion meals are wasted across the world each day while nearly 800 million people go hungry, United Nations report finds the world wasted 1.05 billion metric tons of food in 2022, meaning about a fifth of the food available to people was squandered by households, restaurants and other parts of the food service and retail sectors.

Humans waste over one billion meals a day: UN

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

According to the UN study, 1.3 billion tonnes of food is wasted annually worldwide and Saudi Arabia is at the forefront of this crisis, contributing up to 50% of the total waste. WION tells you more in this report.

Saudi Arabia accounts for half of world's food waste, as per UN reports

Saudi Arabia accounts for nearly half of world's annual food wastage

Global food waste is a multifaceted issue from farming, processing or preparation, all the way to our trash cans, it’s a long journey and it affects the environment every step of the way. Today, there are countless ways to live more sustainably and arguably one of the most important involves reducing food waste.

Every year on September 29, the world observes the International Day of Awareness of&nbsp;Food Loss and Waste Reduction (IDAFLW), which the United Nations Food and Agricultural Organization (FAO) describes as a call to action for people to reduce food loss and waste.&nbsp;

This year will be the fourth IDAFLW with the 2023 theme “Reducing food loss and waste: Taking Action to Transform Food Systems”.&nbsp;

When food is discarded, all the inputs – producing, processing, transporting, preparing, and storing as well as the resources including water, land, energy, and labour used for the now-discarded food are also wasted.&nbsp;

<h2>Difference between food ‘loss’ and ‘waste’</h2>

Food “wastage” refers to any food lost by deterioration or waste and encompasses both food “loss” and food “waste,” according to the FAO. &nbsp;

Food “loss” occurs before the food reaches the consumer which could be a result of issues in production, storage, processing and transport or distribution. It also refers to a decrease in the mass or nutritional value (quality) of food.&nbsp;

Whereas, food “waste” refers to food which is appropriate for human consumption which was consciously discarded at the retail or consumption levels.

<h2>Global food wastage&nbsp;</h2>

In a world where hundreds of millions of people are affected by hunger every day, reducing food wastage is essential since tons of edible food is either lost and/or wasted globally.&nbsp;

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 also costs the world around $750 billion annually.&nbsp;

At least 17 per cent of total global food production is wasted by households, in food service and in retail altogether, according to the UN, while 13 per cent is lost between harvest and retail.&nbsp;

Not to mention a total of one-third of the food that is produced worldwide is either lost or wasted. Meanwhile, in 2022, between 691 and 783 million people faced hunger, according to the FAO.&nbsp;

United Nations Environment Programme's (UNEP) food wastage index in 2021, noted that out of the 931 million tonnes of food wasted, 61 per cent was from households while 26 per cent and 13 per cent of food wastage was by food service and retail, respectively.&nbsp;

<h2>What about India?</h2>

According to the UNEP report, around every year as much as 68.76 million tonnes of food (or 50 kilograms per person) is wasted every year in Indian households. One-third of all food in India is wasted or spoiled before it is eaten, according to the Food Safety and Standards Authority of India (FSSAI).&nbsp;

India also accounts for seven per cent of the food wasted across the world with up to 40 per cent of the food produced wasted. But food wastage is not just a social or humanitarian concern it is also an environmental issue.&nbsp;

<h2>How does it affect the environment?</h2>

The UNEP estimates that eight to 10 per cent of global greenhouse gas emissions are associated with food that is not consumed. Additionally, global food waste contributes roughly 20 per cent of the global greenhouse gas emissions.&nbsp;

“If food loss and waste were a country, it would be the third biggest source of greenhouse gas emissions (after the United States and China),” Inger Andersen, executive director of UNEP, stated in the report.&nbsp;

She also noted how food waste burdens waste management systems exacerbates food insecurity and is a “major contributor” to three planetary crises – climate change, nature and biodiversity loss, and pollution and waste.&nbsp;

Food waste releases an estimated 3.3 billion tonnes of carbon dioxide per year, while each of us produces 74 kilograms of food waste every year, according to the FAO.&nbsp;

Additionally, only a small percentage of all food wastage is composted and much of it ends up in landfills and accounts for a large part of municipal solid waste.&nbsp;

Methane – which is 28 times stronger greenhouse gas than carbon dioxide – from landfills represents one of the largest sources of greenhouse emissions from the waste sector, reported the UN agency.

This has reportedly been attributed to the food being buried under other waste and decomposing in anaerobic conditions which creates a favourable environment for bacteria that produce methane.&nbsp;

“The whole characteristics of food – that they’re rich in energy, rich in proteins, rich in nutrients and that they’re relatively easy to extract that energy from – means that in the landfill environment, they will generate more methane than a lot of other waste components,” said Max Krause from the US Environmental Protection Agency’s (EPA), as quoted by Reuters.&nbsp;

Not to mention, the amount of resources required to produce that food which ends up in these landfills.&nbsp;

The water used to produce the food wasted could be used by nine billion people. While 28 per cent of the world’s agricultural area is used annually to produce food that is lost or wasted, as per FAO. Food waste also accounts for 38 per cent of total energy usage in the global food system.&nbsp;

<h2>What can you do?</h2>

There are many ways to reduce food waste and adopt habits which will lessen the strain on our natural resources as well as protect our environment. Here are 15 quick tips by the FAO for becoming a food hero.&nbsp;

1. Adopt a healthier, more sustainable diet

2. Buy only what you need: Plan your meals, make that shopping list and stick to it to avoid impulse buying.&nbsp;

3. Pick ugly fruits and vegetables: Don’t judge food by its appearance! Fruits and vegetables are often thrown away because they don’t meet arbitrary cosmetic standards but they taste the same.&nbsp;

4. Store food wisely: Move old items to the front of your cupboard or fridge and new ones to the back, FAO suggests. Use airtight containers to keep open food fresh in the fridge and ensure packets are closed to stop insects from getting in.

5. Understand food labelling: Sometimes food is still safe to eat after the “best before” date, whereas it’s the “use-by” date that tells you when it is no longer safe to eat.

6. Start small: Take smaller portions at home or share large dishes at restaurants.

7. Love your leftovers: Even if you don’t eat everything right away, freeze it for later or use the leftovers as an ingredient in another meal.

8. Put your food waste to use: Don’t throw away those food scraps instead compost them.&nbsp;

9. Respect food: Do your research, and reconnect with your food by knowing the process that goes into making it.&nbsp;

10. Support local food producers: Buy&nbsp;local products to not only&nbsp;support local farmers, and small businesses but&nbsp;also help fight pollution by reducing delivery distances.&nbsp;

11. Keep fish populations afloat: Eat fish species that are more abundant, such as mackerel or herring, rather than those that are at risk of being overfished, like cod or tuna.&nbsp;

12. Use less water: While it is important for&nbsp;farmers to use&nbsp;less water to grow food, reducing food waste also saves all the water that goes into producing it.&nbsp;

13. Keep our soils and water clean: Items such as batteries, paints, mobile phones, medicine, chemicals, fertilisers, tires, ink cartridges, etc. can seep into our soils and water supply, damaging the natural resources that produce our food.

14: Eat more pulses and veggies

15. Sharing is caring: Donate food that would otherwise be wasted.&nbsp; 
 
&nbsp;

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Global food waste is a multifaceted issue from farming, processing or preparation, all the way to our trash cans, it’s a long journey and it affects the environment every step of the way.

Global food waste is a multifaceted issue from farming, processing or preparation, all the way to our trash cans, it’s a long journey and it affects the environment every step of the way. Today, there are countless ways to live more sustainably and arguably one of the most important involves reducing food waste. Every year on September 29, the world observes the International Day of Awareness of Food Loss and Waste Reduction (IDAFLW), which the United Nations Food and Agricultural Organization (FAO) describes as a call to action for people to reduce food loss and waste. This year will be the fourth IDAFLW with the 2023 theme “Reducing food loss and waste: Taking Action to Transform Food Systems”. When food is discarded, all the inputs – producing, processing, transporting, preparing, and storing as well as the resources including water, land, energy, and labour used for the now-discarded food are also wasted. Difference between food ‘loss’ and ‘waste’ Food “wastage” refers to any food lost by deterioration or waste and encompasses both food “loss” and food “waste,” according to the FAO. Food “loss” occurs before the food reaches the consumer which could be a result of issues in production, storage, processing and transport or distribution. It also refers to a decrease in the mass or nutritional value (quality) of food. Whereas, food “waste” refers to food which is appropriate for human consumption which was consciously discarded at the retail or consumption levels. Global food wastage In a world where hundreds of millions of people are affected by hunger every day, reducing food wastage is essential since tons of edible food is either lost and/or wasted globally. 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 also costs the world around $750 billion annually. At least 17 per cent of total global food production is wasted by households, in food service and in retail altogether, according to the UN, while 13 per cent is lost between harvest and retail. Not to mention a total of one-third of the food that is produced worldwide is either lost or wasted. Meanwhile, in 2022, between 691 and 783 million people faced hunger, according to the FAO. United Nations Environment Programme's (UNEP) food wastage index in 2021, noted that out of the 931 million tonnes of food wasted, 61 per cent was from households while 26 per cent and 13 per cent of food wastage was by food service and retail, respectively. What about India? According to the UNEP report, around every year as much as 68.76 million tonnes of food (or 50 kilograms per person) is wasted every year in Indian households. One-third of all food in India is wasted or spoiled before it is eaten, according to the Food Safety and Standards Authority of India (FSSAI). India also accounts for seven per cent of the food wasted across the world with up to 40 per cent of the food produced wasted. But food wastage is not just a social or humanitarian concern it is also an environmental issue. How does it affect the environment? The UNEP estimates that eight to 10 per cent of global greenhouse gas emissions are associated with food that is not consumed. Additionally, global food waste contributes roughly 20 per cent of the global greenhouse gas emissions. “If food loss and waste were a country, it would be the third biggest source of greenhouse gas emissions (after the United States and China),” Inger Andersen, executive director of UNEP, stated in the report. She also noted how food waste burdens waste management systems exacerbates food insecurity and is a “major contributor” to three planetary crises – climate change, nature and biodiversity loss, and pollution and waste. Food waste releases an estimated 3.3 billion tonnes of carbon dioxide per year, while each of us produces 74 kilograms of food waste every year, according to the FAO. Additionally, only a small percentage of all food wastage is composted and much of it ends up in landfills and accounts for a large part of municipal solid waste. Methane – which is 28 times stronger greenhouse gas than carbon dioxide – from landfills represents one of the largest sources of greenhouse emissions from the waste sector, reported the UN agency. This has reportedly been attributed to the food being buried under other waste and decomposing in anaerobic conditions which creates a favourable environment for bacteria that produce methane. “The whole characteristics of food – that they’re rich in energy, rich in proteins, rich in nutrients and that they’re relatively easy to extract that energy from – means that in the landfill environment, they will generate more methane than a lot of other waste components,” said Max Krause from the US Environmental Protection Agency’s (EPA), as quoted by Reuters. Not to mention, the amount of resources required to produce that food which ends up in these landfills. The water used to produce the food wasted could be used by nine billion people. While 28 per cent of the world’s agricultural area is used annually to produce food that is lost or wasted, as per FAO. Food waste also accounts for 38 per cent of total energy usage in the global food system. What can you do? There are many ways to reduce food waste and adopt habits which will lessen the strain on our natural resources as well as protect our environment. Here are 15 quick tips by the FAO for becoming a food hero. 1. Adopt a healthier, more sustainable diet 2. Buy only what you need: Plan your meals, make that shopping list and stick to it to avoid impulse buying. 3. Pick ugly fruits and vegetables: Don’t judge food by its appearance! Fruits and vegetables are often thrown away because they don’t meet arbitrary cosmetic standards but they taste the same. 4. Store food wisely: Move old items to the front of your cupboard or fridge and new ones to the back, FAO suggests. Use airtight containers to keep open food fresh in the fridge and ensure packets are closed to stop insects from getting in. 5. Understand food labelling: Sometimes food is still safe to eat after the “best before” date, whereas it’s the “use-by” date that tells you when it is no longer safe to eat. 6. Start small: Take smaller portions at home or share large dishes at restaurants. 7. Love your leftovers: Even if you don’t eat everything right away, freeze it for later or use the leftovers as an ingredient in another meal. 8. Put your food waste to use: Don’t throw away those food scraps instead compost them. 9. Respect food: Do your research, and reconnect with your food by knowing the process that goes into making it. 10. Support local food producers: Buy local products to not only support local farmers, and small businesses but also help fight pollution by reducing delivery distances. 11. Keep fish populations afloat: Eat fish species that are more abundant, such as mackerel or herring, rather than those that are at risk of being overfished, like cod or tuna. 12. Use less water: While it is important for farmers to use less water to grow food, reducing food waste also saves all the water that goes into producing it. 13. Keep our soils and water clean: Items such as batteries, paints, mobile phones, medicine, chemicals, fertilisers, tires, ink cartridges, etc. can seep into our soils and water supply, damaging the natural resources that produce our food. 14: Eat more pulses and veggies 15. Sharing is caring: Donate food that would otherwise be wasted. 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.

Explained | Int’l day of awareness of food loss & waste reduction: Here's how food waste affects environment

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

The EU wastes more food than it imports and could stop the rise in food prices by merely reducing on-farm waste, as per a report.

According to the study's estimations, the EU fritters away some 153 million tonnes of food annually, which is double earlier projections and 15 million tonnes more than is imported.&nbsp;

According to the report, the amount of wheat wasted in the EU alone is equivalent to one-fourth of the EU's other grain exports and almost half of Ukraine's wheat exports.

"It's a scandal that the EU is potentially throwing away more food than it is importing at a time of high food prices and a cost of living crisis," said Frank Mechielsen, director of Feedback EU, the organisation that conducted the study. In order to combat climate change and enhance food security, the EU now has a significant chance to adopt legally enforceable goals to reduce its food waste from farm to fork by half by 2030.&nbsp;

According to the UN Food and Agriculture Organization (FAO), the war in Ukraine contributed to the increase in global food prices last month, which were per cent higher than they were a year earlier.&nbsp;

Prices for wheat, maize, and soybeans have even surpassed peaks established at the height of the global financial crisis in 2008.

Also Read:&nbsp;<a href="https://www.wionews.com/india-news/indian-fantasy-gaming-platform-sues-google-to-stop-new-gaming-policy-calls-it-discriminatory-518065">Indian 'fantasy' gaming platform sues Google to stop new gaming policy, calls it discriminatory</a>

The world's first set of legally enforced goals to reduce food waste is scheduled to be presented by Brussels later this year. Feedback EU's request for a 50% reduction in waste by 2030 has the support of 43 green non-profits.&nbsp;

Senior policy officer for the European Environmental Bureau (EEB), Piotr Barczak, stated,&nbsp;“All EU countries had committed to halve food waste within the United Nations’ sustainable development goals. However, almost 10 years later, they have not achieved much, and our economies still generate incredibly high amounts of food waste.”&nbsp;

The EEB calls for enacting laws to reduce waste throughout the entire food supply chain, including in food production, processing, and services.

(with inputs from agencies) 
&nbsp;

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The EU wastes more food than it imports and could stop the rise in food prices by merely reducing on-farm waste, as per a report. According to the study's estimations, the EU fritters away some 153 million tonnes of food annually, which is double earlier projections and 15 million tonnes more than is imported.

The EU wastes more food than it imports and could stop the rise in food prices by merely reducing on-farm waste, as per a report. According to the study's estimations, the EU fritters away some 153 million tonnes of food annually, which is double earlier projections and 15 million tonnes more than is imported. According to the report, the amount of wheat wasted in the EU alone is equivalent to one-fourth of the EU's other grain exports and almost half of Ukraine's wheat exports. "It's a scandal that the EU is potentially throwing away more food than it is importing at a time of high food prices and a cost of living crisis," said Frank Mechielsen, director of Feedback EU, the organisation that conducted the study. In order to combat climate change and enhance food security, the EU now has a significant chance to adopt legally enforceable goals to reduce its food waste from farm to fork by half by 2030. According to the UN Food and Agriculture Organization (FAO), the war in Ukraine contributed to the increase in global food prices last month, which were per cent higher than they were a year earlier. Prices for wheat, maize, and soybeans have even surpassed peaks established at the height of the global financial crisis in 2008. Also Read: Indian 'fantasy' gaming platform sues Google to stop new gaming policy, calls it discriminatory The world's first set of legally enforced goals to reduce food waste is scheduled to be presented by Brussels later this year. Feedback EU's request for a 50% reduction in waste by 2030 has the support of 43 green non-profits. Senior policy officer for the European Environmental Bureau (EEB), Piotr Barczak, stated, “All EU countries had committed to halve food waste within the United Nations’ sustainable development goals. However, almost 10 years later, they have not achieved much, and our economies still generate incredibly high amounts of food waste.” The EEB calls for enacting laws to reduce waste throughout the entire food supply chain, including in food production, processing, and services. (with inputs from agencies)

EU wastes much more food than it imports, even amid cost of living crisis: Report

The supper buffet at Singapore's Grand Hyatt hotel normally costs customers approximately $70 and features a delicious assortment of satay chicken, wok-fried mud crab, and chilled tiger prawns. For a tenth of that cost, those on a stricter budget who also care about sustainability can fill a box. Tech entrepreneurs in Asia are using food that would have otherwise gone to waste to offer cheap meals through mobile phone apps.

According to&nbsp;Preston Wong, chief executive officer and co-founder of Treatsure, which collaborates with chains including the Hyatt, Accor Group and the Singapore Marriott Tang Plaza Hotel to allow app users to pick out and collect a “buffet-in-a-box” of food that would otherwise be thrown out, Treatsure has more than 30,000 customers and has prevented the waste of 30 metric tonnes of food since its introduction in 2017.

Users normally have to wait until the end of service before they can pick up their meals. Even still, that's a long cry from Singapore's 817,000 tonnes of food waste in 2021, a 23% increase from the previous year. According to officials, Semakau, Singapore's sole landfill, should be able to handle all of the country's solid waste disposal requirements through at least 2035.

Hong Kong has comparable issues. According to Hong Kong's Environmental Protection Department, it has already filled 13 landfills and will continue to fill the remaining sites through 2020 at a rate of around 3,300 tonnes of food waste each day.

“The space is very limited,” said Anne-Claire Béraud, Hong Kong country manager of Phenix by OnTheList, an app launched in the territory last year. “Everything is very dense so there isn’t a lot of space to treat all this waste.”

Users of the app can pick up a "Mystery Basket" of food for at least a 50% discount from places like Pret A Manger and a nearby cake business called The Cakery. According to the business, it has sold 25,000 baskets thus far, preventing the waste of 4.5 kilogrammes of CO2 and around 1 kilogramme of food.

Also Read:&nbsp;<a href="https://www.wionews.com/india-news/explained-is-indian-flag-unfurled-or-hoisted-on-independence-day-whats-the-difference-506751">Explained: Is Indian flag unfurled or hoisted on Independence day? What's the difference?</a>

The original Phenix platform was introduced in France in 2014 and then spread to four other European nations, saving 150 million meals. To launch the app in Asia, it worked with the flash sale startup OnTheList. In contrast to North America and Europe, where regulations are being strictly enforced, Asia is still in the early stages of developing the idea of sustainable food. Unsold food from supermarkets is already prohibited in France, while Spain has proposed laws to reduce waste by fining businesses. Laws have been passed in US states like California and New Jersey to lessen the quantity of food that ends up in landfills.

(with inputs from agencies)

The supper buffet at Singapore's Grand Hyatt hotel normally costs customers approximately $70 and features a delicious assortment of satay chicken, wok-fried mud crab, and chilled tiger prawns.

The supper buffet at Singapore's Grand Hyatt hotel normally costs customers approximately $70 and features a delicious assortment of satay chicken, wok-fried mud crab, and chilled tiger prawns. For a tenth of that cost, those on a stricter budget who also care about sustainability can fill a box. Tech entrepreneurs in Asia are using food that would have otherwise gone to waste to offer cheap meals through mobile phone apps. According to Preston Wong, chief executive officer and co-founder of Treatsure, which collaborates with chains including the Hyatt, Accor Group and the Singapore Marriott Tang Plaza Hotel to allow app users to pick out and collect a “buffet-in-a-box” of food that would otherwise be thrown out, Treatsure has more than 30,000 customers and has prevented the waste of 30 metric tonnes of food since its introduction in 2017. Users normally have to wait until the end of service before they can pick up their meals. Even still, that's a long cry from Singapore's 817,000 tonnes of food waste in 2021, a 23% increase from the previous year. According to officials, Semakau, Singapore's sole landfill, should be able to handle all of the country's solid waste disposal requirements through at least 2035. Hong Kong has comparable issues. According to Hong Kong's Environmental Protection Department, it has already filled 13 landfills and will continue to fill the remaining sites through 2020 at a rate of around 3,300 tonnes of food waste each day. “The space is very limited,” said Anne-Claire Béraud, Hong Kong country manager of Phenix by OnTheList, an app launched in the territory last year. “Everything is very dense so there isn’t a lot of space to treat all this waste.” Users of the app can pick up a "Mystery Basket" of food for at least a 50% discount from places like Pret A Manger and a nearby cake business called The Cakery. According to the business, it has sold 25,000 baskets thus far, preventing the waste of 4.5 kilogrammes of CO2 and around 1 kilogramme of food. Also Read: Explained: Is Indian flag unfurled or hoisted on Independence day? What's the difference? The original Phenix platform was introduced in France in 2014 and then spread to four other European nations, saving 150 million meals. To launch the app in Asia, it worked with the flash sale startup OnTheList. In contrast to North America and Europe, where regulations are being strictly enforced, Asia is still in the early stages of developing the idea of sustainable food. Unsold food from supermarkets is already prohibited in France, while Spain has proposed laws to reduce waste by fining businesses. Laws have been passed in US states like California and New Jersey to lessen the quantity of food that ends up in landfills. (with inputs from agencies)

Asia sees boom in apps that turn restaurant leftovers into low-cost meals

To reduce food loss and waste, bars and restaurants in Spain will offer doggy bags to take home leftover food. The law is expected to be implemented from January 1, 2023.

Spain: Restaurants to offer doggy bags to take home leftover food

Researchers in the Japanese capital Tokyo say that they have found an alternative to cement and that too a more environmentally friendly one.

Japanese researchers turn food waste into cement

'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

Few days to the year-end festivities and wed all be drowned in festive cheer and great food! The celebrations however are usually accompanied by a lot of wastage. We can be more mindful about our relationship with food by incorporating these small changes into our daily life to reduce food wastage: 
 
Buy Smart: Stick to your list of needs and avoid impulse buying. Don`t buy in bulk, but make frequent trips to the grocery store instead and coincide it with your jogging schedule or biking time so the trips become fun! This`ll ensure you only buy what you really need. 
 
Store Smart: Proper storage of foods will help keep them at their peak for longer. Not all foods need refrigeration - Potatoes, tomatoes, garlic, cucumbers and onions should be stored at room temperature. Some fruits and vegetables produce ethylene gas that causes early ripening (or rotting) of foods that are sensitive to ethylene. These should always be stored separately. Foods that produce ethylene gas include bananas, avocados, tomatoes, cantaloupes, peaches, pears, green onions. Store them in separate bags and away from ethylene-sensitive foods like potatoes, apples, leafy greens, berries and peppers to avoid premature spoilage. 
 
Refrigerate Smart: Stock your fridge using the FIFO method (First in, first out). Place newly bought foods behind older ones. For example when you buy a new carton of berries, place the newer package behind the old one. This helps ensure that older food gets used, not wasted. Also when you`ve kept leftovers in the fridge, keep them in glass containers so you don`t forget about them. 
 
Smoothie Smart: While the stems, ends and peels of many items may not be appetizing in their whole form, adding them to a smoothie is a way to reap their nutritional benefits. Spinach leaves and stems that turn soggy after just a day or two in the kitchen, can be stored in the freezer and be used to make a super healthy smoothie. 
 
Upcycle Smart: Get innovative with leftovers and turn them into delicious sandwiches and rolls. Leftover white rice can be turned into delicious tomato rice the next day, or even a fried-rice, and leftover sabzis can be used to make healthy parathas and sandwiches! 
 
Order Smart: Be mindful of the quantity of food you order at restaurants. When you`re unable to finish, always ask for it to be packed to bring back home. Today there are multiple restaurants that have a special small-plate menu: an initiative that has effectively proven to reduce leftovers. 
 
 
 
Dineout Passport, a dining out membership by Dineout, has recently launched a #FeedTheFuture campaign. The initiative aims to raise awareness towards food wastage and encourage the adoption of sustainable practices in restaurant and home kitchens. In order to encourage their users to reduce wastage in their own kitchens, Dineout Passport has launched the "Cook Smart" series - an Instagram TV (IGTV) series featuring chefs from top restaurants in India, who are sharing zero-waste recipes. 
 
(N. Lothungbeni Humtsoe can be contacted at lothungbeni.h@ians.in) 
 
--IANS 
 
lh/sj/ 
&nbsp;

Few days to the year-end festivities and wed all be drowned in festive cheer and great food! The celebrations however are usually accompanied by a lot of wastage.

Few days to the year-end festivities and wed all be drowned in festive cheer and great food! The celebrations however are usually accompanied by a lot of wastage. We can be more mindful about our relationship with food by incorporating these small changes into our daily life to reduce food wastage: Buy Smart: Stick to your list of needs and avoid impulse buying. Don`t buy in bulk, but make frequent trips to the grocery store instead and coincide it with your jogging schedule or biking time so the trips become fun! This`ll ensure you only buy what you really need. Store Smart: Proper storage of foods will help keep them at their peak for longer. Not all foods need refrigeration - Potatoes, tomatoes, garlic, cucumbers and onions should be stored at room temperature. Some fruits and vegetables produce ethylene gas that causes early ripening (or rotting) of foods that are sensitive to ethylene. These should always be stored separately. Foods that produce ethylene gas include bananas, avocados, tomatoes, cantaloupes, peaches, pears, green onions. Store them in separate bags and away from ethylene-sensitive foods like potatoes, apples, leafy greens, berries and peppers to avoid premature spoilage. Refrigerate Smart: Stock your fridge using the FIFO method (First in, first out). Place newly bought foods behind older ones. For example when you buy a new carton of berries, place the newer package behind the old one. This helps ensure that older food gets used, not wasted. Also when you`ve kept leftovers in the fridge, keep them in glass containers so you don`t forget about them. Smoothie Smart: While the stems, ends and peels of many items may not be appetizing in their whole form, adding them to a smoothie is a way to reap their nutritional benefits. Spinach leaves and stems that turn soggy after just a day or two in the kitchen, can be stored in the freezer and be used to make a super healthy smoothie. Upcycle Smart: Get innovative with leftovers and turn them into delicious sandwiches and rolls. Leftover white rice can be turned into delicious tomato rice the next day, or even a fried-rice, and leftover sabzis can be used to make healthy parathas and sandwiches! Order Smart: Be mindful of the quantity of food you order at restaurants. When you`re unable to finish, always ask for it to be packed to bring back home. Today there are multiple restaurants that have a special small-plate menu: an initiative that has effectively proven to reduce leftovers. Dineout Passport, a dining out membership by Dineout, has recently launched a #FeedTheFuture campaign. The initiative aims to raise awareness towards food wastage and encourage the adoption of sustainable practices in restaurant and home kitchens. In order to encourage their users to reduce wastage in their own kitchens, Dineout Passport has launched the "Cook Smart" series - an Instagram TV (IGTV) series featuring chefs from top restaurants in India, who are sharing zero-waste recipes. (N. Lothungbeni Humtsoe can be contacted at lothungbeni.h@ians.in) --IANS lh/sj/

Hacks to eat smart and cut down on food wastage

The Chinese military plans to introduce robot cooks and high-efficiency energy-saving stoves to reduce labour intensity even as it launched a drive to stop food waste and cultivate thrifty habits in the defence forces under the "clean plate" campaign launched by President Xi Jinping.

The two-million strong People's Liberation Army (PLA), the world's largest, would actively promote the application of new technologies including advanced cooking equipment such as high-efficiency energy-saving stoves, multipurpose steaming ovens and cooking robots, the PLA Daily reported on Thursday.

The above measures were aimed at improving the mechanisation and intelligence of meal making, reduce the labour intensity and energy consumption of cooking, it said.

Also the Logistic Support Department of China's Central Military Commission, the overall high command of the PLA, has recently made arrangements to stop food waste and cultivate thrifty habits in the military by promoting several reform measures to improve the troops' food management and production, and strengthened corresponding supervisions and inspections at the same time.

China last week officially launched a new version of “Clean Your Plate Campaign" flagged by President Xi, sparking speculation that the world's most populous country faces food crisis following COVID-19 pandemic.

"Different from the previous campaign, which was aimed at putting an end to officials' extravagant feasts and receptions, the 2.0 version calls for the public to stop wasting food,” official media reported last week.

The Chinese military plans to introduce robot cooks and high-efficiency energy-saving stoves to reduce labour intensity even as it launched a drive to stop food waste and cultivate thrifty habits in the defence forces under the "clean plate" campaign launched by President Xi Jinping.

The Chinese military plans to introduce robot cooks and high-efficiency energy-saving stoves to reduce labour intensity even as it launched a drive to stop food waste and cultivate thrifty habits in the defence forces under the "clean plate" campaign launched by President Xi Jinping. The two-million strong People's Liberation Army (PLA), the world's largest, would actively promote the application of new technologies including advanced cooking equipment such as high-efficiency energy-saving stoves, multipurpose steaming ovens and cooking robots, the PLA Daily reported on Thursday. The above measures were aimed at improving the mechanisation and intelligence of meal making, reduce the labour intensity and energy consumption of cooking, it said. Also the Logistic Support Department of China's Central Military Commission, the overall high command of the PLA, has recently made arrangements to stop food waste and cultivate thrifty habits in the military by promoting several reform measures to improve the troops' food management and production, and strengthened corresponding supervisions and inspections at the same time. China last week officially launched a new version of “Clean Your Plate Campaign" flagged by President Xi, sparking speculation that the world's most populous country faces food crisis following COVID-19 pandemic. "Different from the previous campaign, which was aimed at putting an end to officials' extravagant feasts and receptions, the 2.0 version calls for the public to stop wasting food,” official media reported last week.

Chinese military to introduce robot cooks, prevent food waste by troops

At a time when several parts of the world is struggling with starvation, global food <a href="https://www.wionews.com/world/fearing-virus-hong-kong-residents-stock-up-on-food-essentials-278288">waste</a> is seen doubling, according to a study.

<a href="https://www.wionews.com/world/over-9-million-facing-food-shortages-in-african-sahel-sources-267236">Also Read: Over 9 million facing food shortages in African Sahel</a>

The research published in the journal Plos One states that the extent of <a href="https://www.wionews.com/world/lack-of-proper-food-in-wuhan-says-indian-student-277127">food</a> wasted by consumers has been grossly underestimated.

The United Nations estimated in its annual global food waste at 1.3 billion tons per day per person in 2005. Now, it turns out that a third of all food available for human consumption is wasted which is twice as much of wastage as previously estimated.

The study finds that growth in waste occurs as the income increases and hence it's the people in wealthier nations who are wasting more food than anyone else.

According to the study, global food waste is up from 214 calories per day per person to 527 calories. The estimates were made by the United Nations’ food and agriculture organization (FOA) in 2015.

<a href="https://www.wionews.com/world/despite-having-enough-food-humanity-risks-hunger-crises-report-256776">Also Read: 'Despite having enough food, humanity risks hunger crises'</a>

The new study states that food waste starts to emerge when consumers reach a threshold of approximately 6.70 dollars per day a person.

Climate experts have identified food waste as one of the top sustainability problems worldwide and the United Nations environment program has an ambitious goal of eliminating half of all food waste by 2030.

On the flip side, global hunger levels have risen in the last three&nbsp;years from 785 million in 2015 to 822 million in 2018.

At a time when several parts of the world is struggling with starvation, global food waste is seen doubling, according to a study. Also Read: Over 9 million facing food shortages in African Sahel The research published in the journal Plos One states that the extent of food wasted by consumers has been grossly underestimated.

At a time when several parts of the world is struggling with starvation, global food waste is seen doubling, according to a study. Also Read: Over 9 million facing food shortages in African Sahel The research published in the journal Plos One states that the extent of food wasted by consumers has been grossly underestimated. The United Nations estimated in its annual global food waste at 1.3 billion tons per day per person in 2005. Now, it turns out that a third of all food available for human consumption is wasted which is twice as much of wastage as previously estimated. The study finds that growth in waste occurs as the income increases and hence it's the people in wealthier nations who are wasting more food than anyone else. According to the study, global food waste is up from 214 calories per day per person to 527 calories. The estimates were made by the United Nations’ food and agriculture organization (FOA) in 2015. Also Read: 'Despite having enough food, humanity risks hunger crises' The new study states that food waste starts to emerge when consumers reach a threshold of approximately 6.70 dollars per day a person. Climate experts have identified food waste as one of the top sustainability problems worldwide and the United Nations environment program has an ambitious goal of eliminating half of all food waste by 2030. On the flip side, global hunger levels have risen in the last three years from 785 million in 2015 to 822 million in 2018.

People in wealthier nations wasting more food: Study

Wearing a balaclava and a headlamp under the cover of night, Andrea slips under an imposing fence into the backyard of a <a href="https://www.wionews.com/world/as-brexit-looms-london-and-berlin-promote-closer-business-ties-201153">Berlin</a> supermarket.

After a few steps, he reaches his target, a rubbish bin overflowing with pasta, tropical fruits and truffle olive oil, all still in their packaging and, at least visibly, ready for consumption.

"You've got to be fast, respect the sites and most importantly, evade police because it is illegal in <a href="https://www.wionews.com/world/merkels-preferred-successor-says-wont-seek-post-before-2021-218090">Germany</a> to take unsold goods from a bin," said the anti-food-waste activist of his midnight run.&nbsp;

A master's student in physics, 22-year-old Andrea, who declined to give his full name, said he was not dumpster diving out of financial need.

Rather, he participates in the raids, sometimes in a group, for "political reasons".

"I'm fighting the system that's based on over-consumption. My grandmother always said: 'don't throw food away'. But people prefer to dump things rather than give them away for free," he complained.

Filling up his 60-litre (16-gallon) backpack, Andrea said he typically shares his haul with his flatmates, or cooks it up and distributes it free in a soup kitchen.

But his activism comes at great personal risk.

Carrying a penalty reaching up to hundreds of euros (dollars), dumpster diving is considered theft in Germany.

Objects disposed of in a bin on private grounds remain the property of the person who threw them away until they are collected by the dump truck.

Nevertheless, hundreds of activists across Germany still choose to carry on in the hope that they can force the industry to take action to end food waste.

11 million tonnes&nbsp;

Government data show that 11 million tonnes of food are dumped annually in Germany.

The WWF believes that the scale of the problem is up to 18 million tonnes a year if agricultural waste is included.

In a case that sparked waves in Germany, two students were sentenced in January for "serious theft" to eight hours of social work and 225 euros in fines each for having taken items from a supermarket bin.

"Anyone who has looked into a supermarket dump is immediately hit by the amplitude of the trash that's still consumable," the two students, who only wanted to be identified as Caro and Franzi, told AFP.

Their case has become the clarion call in the fight to decriminalise dumpster diving.

In a petition that has already won 126,000 signatures, they are urging the government to require major chains to provide their unsold goods to charity, as is the case in France or Belgium.

A similar petition calling for EU-wide change has collected 1.5 million signatures.

"A law like in France would be the next step if companies don't take their own initiative," warned Tanja Draeger de Teran, a food specialist at the environmental group WWF.&nbsp;

In France, a law from 2016 against food waste bans supermarkets bigger than 400 square metres (4,300 square feet) from throwing food away and making it unconsumable.

But in Germany, it is left up to the discretion of industry.

Amid growing disquiet over the food waste, hundreds of protesters in early June descended on the streets of Berlin in a first protest calling for dumpster diving to be decriminalised.&nbsp;

The city-state of Hamburg is now also considering legalising dumpster diving.

&nbsp;Risk of contamination

The food and agriculture ministry have however warned that consuming food that has been disposed of could have health consequences as "the cold chain have been interrupted and that could lead to contamination".

Supermarkets are already working "very well" with food banks on a voluntary basis, added the ministry.

Johanna Matuzak, the spokeswoman for the food banks, said 1.5 million people were reaping the benefits of voluntary cooperation with supermarkets.

But activists warned that in the absence of restrictive measures for supermarkets, there is little hope for real change.

"Here, like on the question of plastic waste, we think it's not normal that only consumers are being targeted while the professionals" are actually responsible for 60 per cent of global food waste, said Draeger de Teran.&nbsp;

Franzi and Caro also said there was little chance that the problem could be solved if there were only voluntary measures.

"We've only got one planet. The massive food waste problem across the world is one of the causes of global warming of the planet. We have to take immediate action," they said in an email.&nbsp;

At the beginning of May, a UN panel on biodiversity published a report on food waste and said it was one of the main reasons for a major rise in carbon emissions.

Cutting down on the food waste deluge would also help feed 10 billion people by 2050, it said.

Wearing a balaclava and a headlamp under the cover of night, Andrea slips under an imposing fence into the backyard of a Berlin supermarket. After a few steps, he reaches his target, a rubbish bin overflowing with pasta, tropical fruits and truffle olive oil, all still in their packaging and, at least visibly, ready for consumption.

Wearing a balaclava and a headlamp under the cover of night, Andrea slips under an imposing fence into the backyard of a Berlin supermarket. After a few steps, he reaches his target, a rubbish bin overflowing with pasta, tropical fruits and truffle olive oil, all still in their packaging and, at least visibly, ready for consumption. "You've got to be fast, respect the sites and most importantly, evade police because it is illegal in Germany to take unsold goods from a bin," said the anti-food-waste activist of his midnight run. A master's student in physics, 22-year-old Andrea, who declined to give his full name, said he was not dumpster diving out of financial need. Rather, he participates in the raids, sometimes in a group, for "political reasons". "I'm fighting the system that's based on over-consumption. My grandmother always said: 'don't throw food away'. But people prefer to dump things rather than give them away for free," he complained. Filling up his 60-litre (16-gallon) backpack, Andrea said he typically shares his haul with his flatmates, or cooks it up and distributes it free in a soup kitchen. But his activism comes at great personal risk. Carrying a penalty reaching up to hundreds of euros (dollars), dumpster diving is considered theft in Germany. Objects disposed of in a bin on private grounds remain the property of the person who threw them away until they are collected by the dump truck. Nevertheless, hundreds of activists across Germany still choose to carry on in the hope that they can force the industry to take action to end food waste. 11 million tonnes Government data show that 11 million tonnes of food are dumped annually in Germany. The WWF believes that the scale of the problem is up to 18 million tonnes a year if agricultural waste is included. In a case that sparked waves in Germany, two students were sentenced in January for "serious theft" to eight hours of social work and 225 euros in fines each for having taken items from a supermarket bin. "Anyone who has looked into a supermarket dump is immediately hit by the amplitude of the trash that's still consumable," the two students, who only wanted to be identified as Caro and Franzi, told AFP. Their case has become the clarion call in the fight to decriminalise dumpster diving. In a petition that has already won 126,000 signatures, they are urging the government to require major chains to provide their unsold goods to charity, as is the case in France or Belgium. A similar petition calling for EU-wide change has collected 1.5 million signatures. "A law like in France would be the next step if companies don't take their own initiative," warned Tanja Draeger de Teran, a food specialist at the environmental group WWF. In France, a law from 2016 against food waste bans supermarkets bigger than 400 square metres (4,300 square feet) from throwing food away and making it unconsumable. But in Germany, it is left up to the discretion of industry. Amid growing disquiet over the food waste, hundreds of protesters in early June descended on the streets of Berlin in a first protest calling for dumpster diving to be decriminalised. The city-state of Hamburg is now also considering legalising dumpster diving. Risk of contamination The food and agriculture ministry have however warned that consuming food that has been disposed of could have health consequences as "the cold chain have been interrupted and that could lead to contamination". Supermarkets are already working "very well" with food banks on a voluntary basis, added the ministry. Johanna Matuzak, the spokeswoman for the food banks, said 1.5 million people were reaping the benefits of voluntary cooperation with supermarkets. But activists warned that in the absence of restrictive measures for supermarkets, there is little hope for real change. "Here, like on the question of plastic waste, we think it's not normal that only consumers are being targeted while the professionals" are actually responsible for 60 per cent of global food waste, said Draeger de Teran. Franzi and Caro also said there was little chance that the problem could be solved if there were only voluntary measures. "We've only got one planet. The massive food waste problem across the world is one of the causes of global warming of the planet. We have to take immediate action," they said in an email. At the beginning of May, a UN panel on biodiversity published a report on food waste and said it was one of the main reasons for a major rise in carbon emissions. Cutting down on the food waste deluge would also help feed 10 billion people by 2050, it said.

In Germany, activists battle food waste with dumpster diving

Singapore is using insects to tackle its problem of food wastage

One of Europe&#39;s worst offenders on food waste, Britain is beginning to get its act together thanks to a surge in volunteer initiatives that help the poor as well as creating a bit of seasonal cheer.

&quot;That&#39;s what I come out for, to have a little chat... It&#39;s not only the food,&quot; said Bassia Hamech, 76, as she was served a bowl of hot soup in a kitchen in east London run by a charity called FoodCycle.

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The kitchen serves up weekly vegetarian lunches to up to 50 people in Hackney, many of whom have health problems or are at risk of social isolation.

One of the volunteers, artist Anne Engel, said the most generous donations come from Turkish greengrocers in the area while big supermarkets are less reliable and today gave only a bag of bread.

&quot;We get them to eat all sorts of wild and wonderful things,&quot; said Engel, who brought offerings including mangoes, mint and eggs to a kitchen overflowing with fruit and vegetables destined for scrap.

Teas are swiftly handed out to volunteers and a menu created -- soup, frittata and fruit salad -- and the kitchen team pick out a few furry raspberries and other items which are too old to be used.

&quot;It&#39;s about changing the attitudes to food. We get a lot of volunteers who are very frightened of food past its sell by date,&quot; Engel said.

2016 has been a landmark year for international campaigners tackling food waste, with both Italy and France passing laws to make it easier for surplus stock to be donated rather than binned.

But Britain has fallen behind its neighbours by failing to legislate on the issue, leaving community groups and new businesses to fill the gap.

Britain wastes around 10 million tonnes of food a year, according to 2016 figures from the charity Waste and Resources Action Programme (WRAP).

The EU as a whole has around 88 million tonnes of annual food waste, according to 2012 estimates.

This year&#39;s &quot;War on Waste&quot; BBC television show raised awareness among Britain&rsquo;s population, starting with a mountain of discarded parsnips exposed by its presenter, celebrity chef Hugh Fearnley-Whittingstall.

&#39;A carpet of fruit&#39;

Regular customers at the new crop of recycled food cafes and shops opening up in Britain include environmental do-gooders, as well as the poor and those just looking for some company.

Even the counters of central London cafes filled with high-end coffee and calorific muffins are increasingly making way for products made from salvaged fruit.

A former FoodCycle volunteer, Ben Whitehead, said he has rescued nearly 15 tonnes of fruit since first requesting surplus on a trip to his local market.

&quot;I got offered 12 boxes of really amazing pineapples. I was on my bike! So they looked at me and laughed,&quot; he said of his initial encounter with the traders.

After experimenting with different fruits deemed not perfect enough to make it to consumers, Whitehead set up a company in 2015 called SpareFruit that air-dries sliced apples and pears to create crisps.

&quot;If you drive through the orchards you just see a carpet of fruit. Some of it we wouldn&#39;t eat, but I would say 90 percent of that fruit is perfectly edible,&quot; he said.

Snact, a similar fruit jerky maker, got off the ground after raising &pound;14,000 ($17,000, 17,000 euros) through crowdfunding in 2014.

Both companies are hoping to further their ambitions in the new year, with plans to make it into the luxury department store Selfridges.

The chance to launch in a high-end food hall shows how much British attitudes have changed, as Whitehead discovered when he asked consumers whether they would eat something that would otherwise be wasted.

&quot;Everyone&#39;s response was, &#39;As long as it&#39;s clean and healthy, and fine to eat, why wouldn&#39;t we?&#39;&quot;

(AFP)

The country is one of Europe's worst offenders when it comes to food waste

One of Europe's worst offenders on food waste, Britain is beginning to get its act together thanks to a surge in volunteer initiatives that help the poor as well as creating a bit of seasonal cheer. "That's what I come out for, to have a little chat... It's not only the food," said Bassia Hamech, 76, as she was served a bowl of hot soup in a kitchen in east London run by a charity called FoodCycle. One of the volunteers said the most generous donations come from Turkish greengrocers in the area while big supermarkets are less reliable and today gave only a bag of bread × The kitchen serves up weekly vegetarian lunches to up to 50 people in Hackney, many of whom have health problems or are at risk of social isolation. One of the volunteers, artist Anne Engel, said the most generous donations come from Turkish greengrocers in the area while big supermarkets are less reliable and today gave only a bag of bread. "We get them to eat all sorts of wild and wonderful things," said Engel, who brought offerings including mangoes, mint and eggs to a kitchen overflowing with fruit and vegetables destined for scrap. Teas are swiftly handed out to volunteers and a menu created -- soup, frittata and fruit salad -- and the kitchen team pick out a few furry raspberries and other items which are too old to be used. "It's about changing the attitudes to food. We get a lot of volunteers who are very frightened of food past its sell by date," Engel said. 2016 has been a landmark year for international campaigners tackling food waste, with both Italy and France passing laws to make it easier for surplus stock to be donated rather than binned. But Britain has fallen behind its neighbours by failing to legislate on the issue, leaving community groups and new businesses to fill the gap. Britain wastes around 10 million tonnes of food a year, according to 2016 figures from the charity Waste and Resources Action Programme (WRAP). The EU as a whole has around 88 million tonnes of annual food waste, according to 2012 estimates. This year's "War on Waste" BBC television show raised awareness among Britain’s population, starting with a mountain of discarded parsnips exposed by its presenter, celebrity chef Hugh Fearnley-Whittingstall. 'A carpet of fruit' Regular customers at the new crop of recycled food cafes and shops opening up in Britain include environmental do-gooders, as well as the poor and those just looking for some company. Even the counters of central London cafes filled with high-end coffee and calorific muffins are increasingly making way for products made from salvaged fruit. A former FoodCycle volunteer, Ben Whitehead, said he has rescued nearly 15 tonnes of fruit since first requesting surplus on a trip to his local market. "I got offered 12 boxes of really amazing pineapples. I was on my bike! So they looked at me and laughed," he said of his initial encounter with the traders. After experimenting with different fruits deemed not perfect enough to make it to consumers, Whitehead set up a company in 2015 called SpareFruit that air-dries sliced apples and pears to create crisps. "If you drive through the orchards you just see a carpet of fruit. Some of it we wouldn't eat, but I would say 90 percent of that fruit is perfectly edible," he said. Snact, a similar fruit jerky maker, got off the ground after raising £14,000 ($17,000, 17,000 euros) through crowdfunding in 2014. Both companies are hoping to further their ambitions in the new year, with plans to make it into the luxury department store Selfridges. The chance to launch in a high-end food hall shows how much British attitudes have changed, as Whitehead discovered when he asked consumers whether they would eat something that would otherwise be wasted. "Everyone's response was, 'As long as it's clean and healthy, and fine to eat, why wouldn't we?'" (AFP)

Waste not, want not: Britain gets creative about fighting food waste

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