Syllabus Edition
First teaching 2015
Last exams 2025
Inequalities & Food Waste
Written by: Alistair Marjot
Reviewed by: Bridgette Barrett
Inequalities & Food Waste
Inequalities in Food Production and Distribution
The growing global population, which is increasing by over 80 million people each year, puts significant pressure on the global food production system to meet the increasing demand for food
By Unknown photographer, Public Domain, Wikimedia
Meat based diets require more resources and have a higher environmental impact
In addition, changes in dietary preferences, particularly in middle- and high-income countries, contribute to inequalities in food production
As people's incomes rise, there is a shift from grain-based diets to meat- and dairy-based diets, which require more resources and have a higher environmental impact
Since the early 2000s there has been a steady increase in world food prices
While there has also been an increase in food production during this period, the rise in demand for food has outpaced production
This imbalance has contributed to inequalities in food availability and affordability, particularly for vulnerable populations
Fluctuations in oil prices also have a direct impact on food production and distribution
Higher oil prices lead to increased costs in transportation, which can affect the availability and affordability of food, especially in remote or underprivileged regions
Inequalities also exist in access to resources and technology for food production
For example, small-scale farmers, particularly in developing countries, often face challenges in accessing good quality seeds, fertilisers, and employing modern agricultural practices
This limits their productivity and exacerbates disparities in food production
Socioeconomic factors, such as income inequality and limited access to education and healthcare, also contribute to inequalities in food production and distribution
Specifically, these factors affect individuals' purchasing power, nutritional status, and overall food security
Government policies and trade agreements can either support or hinder equitable food production and distribution
Subsidies, tariffs, and regulations can impact the availability and affordability of food, influencing the dynamics of global food systems and exacerbating inequalities
Finally, climate change and natural disasters disproportionately affect vulnerable populations and disrupt food production
Extreme weather events, water scarcity, and shifting climatic patterns pose challenges for farmers, particularly in developing countries, leading to food insecurity and unequal access to nutritious food
These various factors all interact to create a complex web of inequalities in food production and distribution globally
Addressing these challenges requires a combined approach that involves sustainable agricultural practices, improved access to resources and technology, equitable policies, and efforts to reduce poverty and inequality on a global scale
Food Waste in LEDCs and MEDCs
Taz, CC BY 2.0, via Wikimedia Commons
Food waste is a global issue that impacts both Less Economically Developed Countries (LEDCs) and More Economically Developed Countries (MEDCs), albeit for different reasons
Understanding the factors contributing to food waste in these differing regions is crucial for developing effective strategies to address this problem
By examining the distinct challenges faced by LEDCs and MEDCs, it is possible to identify targeted solutions to reduce food waste, promote sustainability, and improve food security on a global scale
LEDCs
Food waste occurs primarily at the farm level due to inadequate storage and refrigeration facilities
Without proper infrastructure, perishable crops and products are more likely to spoil before reaching the market
Limited access to efficient transportation systems and poor road infrastructure contribute to food waste during transportation
Inadequate packaging and handling practices contribute to the problem, resulting in spoilage and loss of produce during transit
Post-harvest losses, such as improper handling, drying, and storage of crops, are common in LEDCs
Insufficient knowledge and resources for implementing proper preservation techniques contribute to food waste
Lack of market access and limited value chain integration in rural areas can lead to surplus production that cannot be effectively distributed or sold, resulting in food waste
MEDCs
Food waste occurs primarily at the household level due to consumer behaviour, such as overbuying, improper storage, and discarding edible food
Retail-level food waste is also significant in MEDCs
Strict adherence to "sell-by" and "best-before" dates leads to premature disposal of food that is still safe to consume
Retailers often discard products based on appearance rather than actual quality, contributing to unnecessary waste
Consumer preferences for aesthetically perfect produce contribute to waste in the supply chain
Retailers often reject imperfect-looking fruits, vegetables, and other products, leading to significant losses at the farm and distribution levels
Large-scale food operations, such as restaurants, hotels, and catering services, also contribute to food waste due to factors such as portion sizes, buffet systems, and excess food prepared but not consumed
Socioeconomic factors and cultural practices influence food waste
Peter van der Sluijs, CC BY-SA 3.0, via Wikimedia Commons
In LEDCs, poverty and limited resources result in a greater emphasis on meeting immediate food needs rather than preventing waste
Lack of awareness and education about food waste management also play a role in food waste in LEDCs
In MEDCs, consumer affluence, abundance, and a culture of convenience contribute to higher levels of food waste
Generous portion sizes, impulse buying, and a disconnect from food production and its value contribute to wasteful behaviours
Addressing food waste requires targeted strategies that address the specific challenges in LEDCs and MEDCs
In LEDCs, this includes improving infrastructure and storage facilities, promoting efficient agricultural practices, enhancing transportation and value chain management, and raising awareness about food waste reduction
In MEDCs, this includes promoting initiatives focussing on consumer education, better date labelling practices, improved redistribution of surplus food, and encouraging sustainable consumption habits
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