In Mexico, 31 million tons of food are lost or wasted annually According to the report “Food: opportunities and challenges in the value chain” Kolibriwhich concentrates the supply chain with 20 million tons and the remaining 11 million in homes.
This waste is concentrated in 79 products, which represent 81% of the total food purchased in Mexican homes, which aggravates the challenges of food insecurity in a country where 24 million people suffer from this problem, representing 18 percent of the population.
In economic terms, food waste in Mexico has an estimated cost of 25 billion dollars (billion dollars) per year, 2.5% of the gross domestic product (GDP), which suggests the need to adopt more effective strategies to reduce waste, according to the analysis of the strategic management consultancy that integrates environmental variables into business models.
In addition, the water and environmental footprint is significant since 12 percent of emissions are generated by agriculture, which uses 76 percent of the water in the country according to figures from the National Water Commission (Conagua).
“Food waste not only represents an economic loss, but also puts our most valuable resources at risk. At Kolibri, we believe that collaboration across the entire value chain is essential to reduce losses and move towards more sustainable and efficient food production,” said Federico Gómez Guisoli, CEO of Kolibri.
The study also notes that Latin America and the Caribbean account for 6 percent of global food losses, affecting both the economy and the environment, with 16 percent of global greenhouse gas emissions linked to this phenomenon.
However, on a global scale, food waste is equivalent to six garbage trucks’ worth of edible food every second. According to the FAOThis generates an estimated carbon footprint of 3.3 million tonnes of CO₂, and represents between 8 and 10 percent of global greenhouse gas emissions, contributing significantly to climate change.
“These figures underline the urgency of implementing more effective solutions in the management of food resources and reducing losses at every stage of the chain,” the consultancy firm said.
Why are these foods thrown away?
One of the main reasons is aesthetics, when food appears to be spoiled, even though it has nutritional qualities. In Mexico, it is estimated that 72 percent of food waste occurs before it reaches the home.
The Food and Agriculture Organization of the United Nations (FAO) exemplifies that waste occurs at traditional festivals where too much food is often prepared.
It is worth mentioning that every September 29th, the International Day of Awareness on Food Loss and Waste is commemorated to emphasize reducing food loss and waste, as well as contributing to the achievement of climate objectives and advancing the 2030 Agenda for Sustainable Development.
