The Importance Of Food Production

It is true that food is a basic need for everyone and . Moreover, if population still growing at the same rates, there will be more than nine billions of people until the end of the century and the food production will need to increase in three billion mouths to feed all these people (Institution of Mechanical Engineers, 2013). Knowing that 30% to 50% of all food produced is wasted, to save or to minimize it is the first stage to combat hunger. Food waste is also a wastage of many other resources, such as water, energy and land, which need to be protected. However, food production is not a simple process and it follows a large number of steps that need to be developed and improved in order to achieve a greater use of all food produced.

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First of all, losses in storage stage are caused by improper cold techniques, which is a great problem, mainly for tropical countries. For instance, the lack of cold storage is responsible to the wastage of 35% to 40% of all fresh food in India (Godfray et al., 2010). What is more, the Institution of Mechanical Engineering (2013) shows that poor building conditions are another cause of wastage and this problem affects not only fresh food, but also non-perishable food. For example, in Southern Asia, one thirty of rice, that is a very durable grain if it was under appropriate conditions, is wasted as a result of damage caused by pests (Godfray et al., 2010). Engineering should work on solutions for a better storage food process, such as developing buildings, which could protect food from pests and birds, as it was suggested by the Institution of Mechanical Engineering document (2013). In addition, anti-microbial packing to decrease storage losses related to toxicity is other example of engineering development that could reduce wastage (Food and Agriculture Organization of the United Nations, 2014). Engineering solutions are important because it helps to increase food storage time and, consequently, to reduce waste. If these solutions were developed with cheap raw materials, they might have easier access in everywhere, including developing countries. All things

First of all, in these nations there is a huge wastage of food in perfect conditions because they are not in accordance with physical and aesthetical standards. For example, the Food and Agriculture Organization of the United Nations (2011) reports that Asda usually eliminates 25% to 30% of all carrots and a half of this amount is wasted because they not follow physical or aesthetical patterns, such as they not have an appropriate size or are not bright orange. In addition, food in these countries are relatively cheap and not valorised, which benefits the wastage. For instance, in the UK, where just 11% of all family income is spent with food (Institution of Mechanical Engineers, 2013). Markets might try to change population behaviours, offering products out of common appearance standards, but with great quality. A great example of this could be found in France, where the Intermarché, a famous French supermarket, began a campaign to make consumers to buy “ugly products”, which means, products out of appearance patterns, selling them until 30% cheaper than normal ones (Cliff, 2014). There is a little doubt that this solution should be effective, mainly because people are encouraged to change their behaviour with attractive rewards, as price reduction. To summarize, consumption behaviour is responsible for a great part of wastage, but this behaviour could change, if