Feeding the Future: FM’s Role in Eliminating Food Waste

Written by Aamer Amin

According to a recent United Nations report, as many as 828 million people were affected by hunger globally in 2021 - an increase of 46 million from the previous year and 150 million more since the start of the COVID-19 pandemic. However, the latest UNEP Food Waste Index Report 2024 paints an even more dire picture. In 2022, while 783 million people were affected by hunger, households across all continents wasted over 1 billion meals a day that same year. This amounts to 1.05 billion tonnes of food waste generated globally in 2022, which is almost one-fifth of all food available to consumers.

This staggering figure highlights the urgent need to address the issue of food waste, which contributes significantly to global hunger while also causing substantial costs to the climate, nature, and the economy.

Food waste can be defined as the discarding of food that is fit for human consumption. It occurs at various stages throughout the food supply chain, including agricultural production, processing, transportation, retail, and consumption. Globally, it is estimated that one-third of all food produced for human consumption is lost or wasted each year, amounting to approximately 1.3 billion tons.

The impact of food waste on greenhouse gas emissions is significant. According to a study published in Nature Food, greenhouse gases resulting from rotted and otherwise wasted food account for around half of all global food system emissions. In 2017, global food waste resulted in 9.3 billion tonnes of CO2-equivalent (GtCO2e) emissions – roughly the same as the total combined emissions of the US and the EU that same year. Additionally, the production, transportation, and handling of food generate significant carbon dioxide emissions, while the rotting of food waste in landfills and open dumps adds considerably to methane emissions, an even more potent greenhouse gas.

In Malaysia, food waste is also a significant problem. According to the Malaysian Ministry of Housing and Local Government, Malaysians generate around 16,688 tons of food waste daily, with only 2% being recycled. The Malaysian government has taken several initiatives to address this issue, such as the "Food Bank Malaysia" program, which aims to redistribute excess food from businesses to those in need.

Facility management (FM) professionals play a crucial role in reducing food waste within their organizations. By implementing effective strategies and practices, FM managers can contribute to the global effort to eliminate hunger and promote sustainability.

Here are 10 actions that FM managers can incorporate into their services to combat food waste:

1. Conduct regular food waste audits to identify problem areas and track progress.

2. Implement a food donation program to redistribute excess food to food banks or charities.

3. Optimize food ordering and inventory management to reduce overbuying and spoilage.

4. Provide proper storage facilities to extend the shelf life of food items.

5. Educate employees and guests about the importance of reducing food waste.

6. Implement a composting program for unavoidable food waste.

7. Partner with local farms or food producers to source fresh, locally-grown produce.

8. Offer smaller portion sizes to reduce plate waste.

9. Implement a food waste tracking system to monitor and analyze waste patterns.

10. Continuously review and update food waste reduction strategies based on performance and new developments.

By taking these actions and collaborating with stakeholders throughout the food supply chain, FM managers can contribute to the global effort to reduce food waste and ensure that no one goes hungry. Together, we can work towards a more sustainable and equitable food system for all.