As much as half of the world's food, amounting to two billion tonnes worth, is wasted, a UK-based report has claimed.
The Institution of Mechanical Engineers said the waste was
being caused by poor storage, strict sell-by dates, bulk offers and
consumer fussiness.
The study also found that up to 30% of vegetables in the UK were not harvested because of their physical appearance.
The institution's Dr Tim Fox said the level of waste was "staggering".
'Waste of resources'
The report said that between 30% and 50% of the four billion tonnes of food produced around the world each year went to waste.
It suggested that half the food bought in Europe and the US was thrown away.
Dr Fox, head of energy and environment at the Institution of
Mechanical Engineers, said: "The amount of food wasted and lost around
the world is staggering. This is food that could be used to feed the
world's growing population - as well as those in hunger today.
"It is also an unnecessary waste
of the land, water and energy resources that were used in the
production, processing and distribution of this food.
"The reasons for this situation range from poor engineering
and agricultural practices, inadequate transport and storage
infrastructure through to supermarkets demanding cosmetically perfect
foodstuffs and encouraging consumers to overbuy through
buy-one-get-one-free offers."
And he told the BBC's Today programme: "If you're in the
developing world, then the losses are in the early part of the food
supply chain, so between the field and the marketplace.
"In the mature, developed economies the waste is really down to poor marketing practices and consumer behaviour."
The report -
Global Food; Waste Not, Want Not
- also found that huge amounts of water, totalling 550 billion cubic
metres, were being used to grow crops that were never eaten.
The institution said the demand for water for food production could reach 10 to 13 trillion cubic metres a year by 2050.
The United Nations predicts there will be an extra three
billion mouths to feed by 2075 as the global population swells to 9.5
billion.
Dr Fox added: "As water, land and energy resources come under
increasing pressure from competing human demands, engineers have a
crucial role to play in preventing food loss and waste by developing
more efficient ways of growing, transporting and storing foods.
"But in order for this to happen governments, development
agencies and organisation like the UN must work together to help change
people's mindsets on waste and discourage wasteful practices by farmers,
food producers, supermarkets and consumers."
Toine Timmermans, from Wageningen University and Research
Centre in the Netherlands, described the IME publication as a "relevant
report that draws attention to an important issue and topic".
But he added: "Based on years of research I find the
conclusion about the amount of food waste (1.2-2 billion tonnes)
unrealistic high."
Tristram Stuart, from food waste campaign group Feeding the
5000, said: "Amazingly, there has been no systematic study of food waste
at the farm level either in the UK or elsewhere in Europe or the US.
"In my experience, it's normal practice for farmers to assume
that 20% to 40% of their fruit and vegetable crops won't get to market,
even if they are perfectly fit for human consumption."
Tom Tanner, from the Sustainable Restaurants Association,
said: "It is the power of major retailers - convenience shopping and
supermarkets on everyone's doorstep, you can nip out and buy a ready
made meal in 2 minutes rather than make use of what's in your fridge."
He added that the weight of food equivalent to three double
decker buses is thrown away per restaurant per year in the UK - 30% of
that is off the consumer's plate.
