A land of vibrant agriculture and diverse cuisine, India boasts fertile plains, teeming rivers and a rich tapestry of culinary traditions. Indian food is a celebration of flavours and culture from the aromatic curries of the south to the melt-in-your-mouth rotis of the north. However, amidst this abundance lies a harsh paradox. Millions within India’s borders struggle with hunger despite a staggering amount of food going to waste at every stage of the food supply chain.
Read: April Issue of Food Infotech Magazine.
The amount of food going to waste in the country is around 68.7 million tonnes annually. This translates to a shocking 50 kilograms per person annually – enough to feed millions facing food insecurity. The visual of overflowing bins at weddings, buffets and religious ceremonies reminds us of the disconnect between abundance and scarcity of food in our country.
The causes of food waste are complex and multifaceted. Households are significant contributors, often guilty of poor meal planning, overbuying groceries and lacking awareness about proper storage techniques. Insufficient infrastructure and storage facilities along the supply chain also exacerbate the problem, thereby leading to spoilage during transportation and distribution. The food service industry is not exempt either, with restaurants, hotels and catering services frequently preparing excess food that ends up being discarded. In addition, retailers reject perfectly edible but imperfectly shaped fruits and vegetables based on appearance, adding another layer to the waste problem.
Tackling food waste requires a multi-pronged approach. We need continued efforts from the government to invest in improved infrastructure, promote sustainable practices within the food industry and foster a culture of respect for food through education campaigns. The government can also play a role in incentivizing the adoption of new technologies that can help extend the shelf life of produce and improve food storage.
The food industry can contribute by implementing better inventory management practices, repurposing surplus food into creative dishes and exploring partnerships with food banks and charities. Restaurants can offer smaller portion sizes with the option to upsize and encourage customers to take leftovers home in eco-friendly packaging.
Consumers have the power to drive change through their purchasing habits. Supporting farmers’ markets and local food producers helps reduce the carbon footprint associated with long-distance transportation. Learning basic food preservation techniques like canning and pickling can also help households reduce waste.
As Ashwin Badri, CEO of Equinox Labs aptly says, “India’s fight against food waste is not just about saving money, it’s about ensuring food security for a nation with a growing population. It’s about honouring the labour of farmers and respecting the resources that go into food production. By taking collective action at all levels – from government policy to individual choices – we can build a more sustainable food system, one that nourishes all and wastes none.”
