ruokahävikkin

Ruokahävikki refers to the edible food that is discarded or lost throughout the food supply chain, from farm to fork. This includes food that is produced but never consumed, as well as food that is still perfectly good for eating but ends up in the waste bin. The term encompasses waste occurring at all stages, including agricultural production, processing, distribution, retail, and household consumption.

Factors contributing to ruokahävikki are diverse. At the production level, crops may be left unharvested due to market conditions or pest damage. During processing and distribution, inefficiencies, spoilage, or damaged packaging can lead to losses. Retailers may discard food that is nearing its expiration date or has cosmetic imperfections. Households are significant contributors, often due to over-purchasing, improper storage, confusion over date labels, and uneaten leftovers.

The environmental, economic, and social implications of ruokahävikki are substantial. Environmentally, it represents a waste of resources such as land, water, and energy used in food production. It also contributes to greenhouse gas emissions, particularly when food waste decomposes in landfills. Economically, it translates to financial losses for businesses and consumers. Socially, it highlights the paradox of food waste coexisting with food insecurity. Efforts to reduce ruokahävikki involve improving logistics, educating consumers, donating surplus food, and developing innovative solutions for utilizing food scraps.