Field to Fork
अन्नबाहुल्य (Power of Food Abundance) does not only mean growing food but also supplying food to the consumers efficiently, storing food without loss.
Those Supply chain experts, super market apologists, MBAs in operations : do you have answer for this? Half of the food is wasted in the chain! Longer the chain, dearer is the waste. More processing => More waste.
Where is all your expertise? Or you are groomed to maximize profit only?
Even govt(s) promote it. In holy name of food processing and packaged food. Even so called Swadesi pracharak(s) do it.
What do we do at the end? Waste!
Remember few eternal rules of the food chain.
1) Food is not plastic that you can transport from anywhere to anywhere.
2) Shorter the food chain, better is the management.
3) Localization is solution. Globalization of food is a global curse.
4) Food is not furniture that you seek perfection. Perfect shape, perfect color and perfect smell is height of foolishness catered and served by Greedy sellers. Due to it, farmers have to discard harvest for no buyers for not so perfect yield.
“Food waste is today’s hot topic. In fact, according to scientific surveys in Switzerland, 300 kg of perfectly good food ends up in the bin per person each year. However, this number encompasses the entire shopping basket, from yoghurt to drinkable leftover wine and two-day-old bread.”
One in two potatoes thrown out
“Overall, potato waste is also very high in Switzerland,” says the ETH doctoral student in light of the results of his analyses. From the field to the home, 53 percent of conventionally produced table potatoes are wasted, and this figure rises to 55 percent for those produced organically. For processing potatoes, the figures are lower: 41 percent of organic potatoes are discarded, compared to 46 percent of those from conventional production. The higher waste proportion for conventionally farmed processing potatoes is connected to the overproduction of this crop, which barely ever occurs with organic farming.
Waste is greater for organically farmed table potatoes because these fail to satisfy the high quality standards more often than conventional ones. “After all, consumers have the same expectations of quality and appearance for organic production as they do for conventional.”
Losses occur at all stages of the supply chain: up to a quarter of the table potato harvest falls by the wayside even at the producer stage. A further 12 to 24 percent are rejected by wholesalers during sorting. Just one to three percent fall between the cracks at retailers, and a further 15 percent are wasted in households.
Although private households account for a relatively small proportion of potato waste, Willersinn says their contribution has the most impact: in private homes, most of the unused potatoes end up in the bin bag or on the compost heap. Producers, traders and processors, on the other hand, recycle the vast majority of waste into animal fodder or, to a lesser extent, into feedstock for biogas plants.