Sostenibilidad Alimentaria: Reducción de Residuos y Agricultura Sostenible

Food Waste Reduction

• Food waste is a significant issue globally, with approximately 1/3 of all food produced being lost or wasted.
• Causes of food waste:
  • Cosmetic standards: rejection of imperfect produce
  • Overproduction and oversupply
  • Confusion over expiration dates
  • Inadequate storage and logistics
• Consequences of food waste:
  • Environmental impact: greenhouse gas emissions, water waste, and landfill waste
  • Economic impact: financial losses for farmers, producers, and consumers
  • Social impact: food insecurity and inequality
• Strategies for reducing food waste:
  • Improve supply chain efficiency and logistics
  • Implement "ugly" or "imperfect" produce sales
  • Educate consumers about expiration dates and food storage
  • Develop food waste reduction targets and policies

Sustainable Agriculture

• Sustainable agriculture aims to produce food while protecting the environment, improving social equity, and promoting economic viability.
• Key principles:
  • Conservation of natural resources (water, soil, biodiversity)
  • Minimization of chemical use and pollution
  • Promotion of ecosystem services (pollination, pest control)
  • Support for small-scale, local, and organic farming
• Benefits of sustainable agriculture:
  • Environmental benefits: reduced pollution, preserved biodiversity, and climate change mitigation
  • Social benefits: improved livelihoods for farmers, increased food security, and community development
  • Economic benefits: increased profitability, reduced costs, and improved market access

Responsible Water Management

• Water is a critical resource for food production, with agriculture accounting for approximately 70% of global water use.
• Key challenges:
  • Water scarcity: limited availability of freshwater resources
  • Water waste: inefficient use of water in agriculture
  • Water pollution: contamination of water sources through agricultural practices
• Strategies for responsible water management:
  • Implement efficient irrigation systems and technologies
  • Promote water-saving practices and crop selection
  • Protect and restore watersheds and aquatic ecosystems
  • Implement water recycling and reuse programs

Big Food Corporations and Toxic Chemicals

• The food industry is dominated by a few large corporations, which can have significant environmental and social impacts.
• Key issues:
  • Concentration of power: limited competition and market control
  • Environmental degradation: pollution, deforestation, and habitat destruction
  • Social exploitation: low wages, poor working conditions, and human rights abuses
• Concerns about toxic chemicals:
  • Pesticide use: environmental and health impacts, including contamination of water and soil
  • Use of synthetic fertilizers: soil degradation, water pollution, and climate change
  • Presence of additives and preservatives: potential health risks and unknown long-term effects