Food wastage has always been one of the global unfinished business, and although society has gradually become more aware of it, there is still much to be done. This is demonstrated by the latest data from the Food and Agriculture Organization of the United Nations (FAO), which show that a third of the food produced worldwide is wasted every year, or in other words, around 1,300 million tons.
In the case of Spain and according to the Ministry of Agriculture, Fisheries and Food, only in households 1.3 million tons of food will be thrown away in 2023. A figure that translates into an average of 27 kilos wasted per person and that has forced to take measures. Moreover, this waste is intended to be reduced to 50% with the new Law on the Prevention of Food Losses and Food Waste.
Among the countries that are pursuing more responsible consumption to reduce their food wastage figures, we also find Singapore, where it is estimated that annual food wastage is around 750,000 tons, and Israel, where 38% of total food production is wasted.
In addition to supporting regulations that limit food wastage and in favor of donation, the latter countries already produce and market cultured meat, an alternative that also contributes to reducing the ecological footprint and the magnitude of this problem.
Economic and social impact
The gesture of throwing food in the trash can also has an economic impact. It represents an overall economic loss of approximately 728,000 million euros per year, considering the material, human and technical resources used in the production of food that is not consumed.
In addition, food loss has a direct social impact. It limits the capacity to sustainably feed a growing population.
Cultured meat as an ally against food waste
Cultured meat not only represents a technological breakthrough but can also play a key role in reducing waste.
–Controlled production: As it is grown in controlled environments, this type of meat allows a precise and demand-driven production, minimizing surpluses and preventing food from being thrown away.
-Longer shelf life: The sterile conditions of the cultured meat production process offer a lower risk of contamination by pathogens, and therefore a potentially longer shelf life.
By integrating this alternative into the food system, it is possible to achieve an efficient and safe production chain.
