March 30 marks the International Day dedicated to combating waste. In this context, representatives of the UN News Service met with Nabil Gangi, the Acting Representative of the Food and Agriculture Organization of the United Nations (FAO) in Turkey and the Subregional Coordinator of FAO in Central Asia.
The Problem in Numbers
Gangi emphasizes the scale of the problem, relying on facts:- 13% of food is wasted before it even reaches store shelves;
- food losses and waste account for 8-10% of all global greenhouse gas emissions, which is five times higher than emissions from aviation.
Projects from Bakeries to Supermarkets
In Turkey and Central Asia, the FAO implements initiatives covering all stages of the supply chain. One of the key areas is working with bread, which often ends up in the trash.“Together with bakeries, we have implemented projects to reduce excess bread, as it is one of the most frequently discarded products in the country. We are also addressing post-harvest processing in the agricultural sector to minimize losses during transportation and storage,” Gangi noted.
Work is also ongoing with consumers. Gangi emphasizes the importance of collaborating with supermarkets and the hospitality industry to optimize food preparation and consumption processes.
The Impact of the Energy Crisis on Food Security
“The ‘energy-food’ nexus is now in the spotlight. The conflict in the region affects oil and gas prices, as well as fertilizers. Fertilizers are necessary for food production, just like energy. This can lead to a reduction in production volumes. Therefore, it is extremely important for us to monitor what we produce that becomes waste,” Gangi explains.The Personal Contribution of Each Individual
Gangi reminded that solving the problem starts with the personal actions of each of us.Every effort matters, and even small steps can change the situation.“It is important to remember that reducing waste is a task we can tackle daily,” Gangi emphasizes. “This concerns not only producers and retailers but also us, the consumers: whether it’s more careful shopping planning, proper food storage, or supporting companies that work on reducing waste. Every time we make such decisions, we help protect the environment and ensure that food ends up on our tables, not in trash bins.”
The photo on the main page is illustrative: FAO / H. Kamis.
