FOOD WASTE: THE COSTS HIDDEN The environmental cost The human cost The ‘priceless’ cost

The Hidden Environmental Cost When we throw food away or see photos of mountains of food, which never even see the aisles of a supermarket, are we aware of the hidden environmental costs? The water used in the making of that food? The powerful greenhouse gas, methane, produced by cattle or the rotting food waste? The carbon footprint of transporting this food around the world? The huge amount of land given over to the production of this wasted food?

The Environmental Cost: The water footprint We do not see the water in the food we eat. Who knows, for example, that you need 15 500 litres of water to produce 1 kg of beef? Or 960 litres for a loaf of bread? Or 50 litres for an orange?

The Environmental Cost: The water footprint We need to think of the hidden water footprint before we, or others, throw away food. In Malta, this is especially important because our water supply is limited. A cheese sandwich takes about 210 litres of water - so these are wasted if you don’t eat your lunch.

30% of the world’s agricultural The Environmental Cost: The Land Footprint Another hidden cost: 30% of the world’s agricultural land area is used to produce food that will be wasted.

The Environmental Cost: The Carbon Footprint and the Wasted Energy When we waste food we waste the energy used to process, produce, transport, store and cook the food. This also produces the greenhouse gas, carbon dioxide.

The Environmental Cost: The Methane Footprint Methane is another powerful greenhouse gas. It has a warming potential 25 times that of carbon dioxide. It is released from livestock during their normal digestion process.

The Environmental Cost: The Methane Footprint Methane is also emitted from rotting food. When food rots, bacteria break it down and release methane into the atmosphere.