Eliminating food losses and wastes could reduce food insecurity

FOOD SECURITY

One of the biggest dilemmas in Uganda is the sight of children who are malnourished and often emaciated due to adequate foods and sick from lack of safe drinking water. Putting the challenge of safe and adequate water aside, this article posits that the problem of food shortage in Uganda is a matter of negligence which should be addressed.

One worrying situation of all Ugandans is food. Families and friends are often alienated from each other because the thought of food required to feed guests does not encourage frequent re-unions. People in urban areas don’t like impromptu visitors from their rural roots because of food costs. Food – whether its availability or scarcity, remains the number one determinant of social relations; it defines and shapes human character and offers deeper implication in the socio-cultural evolution of society.

Principally, the foods that we eat define our culture and identity; it may also define one’s social class and caliber. The way we acquire food and the way we consume it also determines our degree of dignity as human beings. If we are forced to beg, steal or negotiate for a compromised food value, we suffer indignation and constant sense of insecurity. Food scarcity is a major source of insecurity worldwide and this concern is at the core of global health.

Our ability to afford the foods that we want and when we want it also validates our dignity and sense of purpose in life. Ability to afford adequate and nutritious food on timely basis also gives us a liberating mindset – the confidence attributable to successful life beyond mere existence. This liberating potential also defines our social status and relations. It follows that people, who can afford food, can also afford other amenities of life, including healthy children rearing.

It is almost impossible to believe that in Uganda food is scarce. Our annual budget reflects that subsistence agricultural is still employing 85% of Ugandans. This means that 15% of the population is not participating directly in farming. Uganda is a country of nearly 35 million people. That means less than 6 million people are not directly participating in subsistence farming. Unfortunately, the national budget allocation to agriculture which is critical to our economy is still very low, leading to low food production and food insecurity.

A key factor which perpetuates food insecurity is the wasteful nature of our interaction with the foods that we produce. The difference between food loss and food waste can be found along the chain of events that precede food production to consumption. Food loss occurs constantly starting from the way gardens are prepared, crops are planted or catered for; during the use of fertilizers, harvesting, storage, preservation, transportation, and at the market. 

For instance, research in Kenya and India are increasingly showing that between 25-30 percent of fruits produced by local farmers are lost during this process. For fruits such as mangoes, oranges, bananas etc the loss is even enormous because 98% are consumed in the domestic market, while only 2% actually find its way to export markets. Of the 98% in domestic market, it is estimated that 40-50% is lost; birds and animals will eat, children will destroy fruits that are not ready, pests, warms, weather conditions and so many other factors leads to loss of agricultural products. These losses could actually be minimized.

Likewise, food waste is when food arrives at the point of consumption and, because of some reasons; it is discarded or recycled before it is consumed! Definitely, you must have seen how farmers of perishable goods always dump consumable foods in trash at the end of the day. That is waste. Yet, someone in need could have used that food. The estimate of foods wasted in a day is stunning, but close to half of every food or crop that leaves the market to households goes to waste.

FAO reports shows that food loss and food waste actually occur at the early to middle stages of production in developing countries. This means, by the time food reaches the market; more than half of the total volume of produce per harvest, in a season will have been lost or wasted.

Food loss and wastage are a major concern for FAO and food security fraternity globally.  It is important to note that some of the general challenges which affect developing countries also affect food security. Bad governance, corruption and institutional failures, for instance, also ensure that food production distribution and consumption are interrupted. These, lead to persistent food insecurity that is made worse by persevering conflicts and natural disasters and yet food insecurity can itself perpetuate societal conflicts.

For Uganda to minimize food losses and wastage, it is important to invest in major regional food storage facilities, improving agricultural practices, skills and human resources; encouraging farm consolidation and cooperatives for small to medium size farmers; improving on rural roads and distribution system so that food can reach storage facilities and markets on time; provide a sustainable shock prevention mechanisms and tax incentives for farmers who may face adverse conditions, such as insecurity, bad weather roads and natural calamities, such as droughts.

Otherwise, the foods produced in Uganda, should be enough to feed the nation and the surplus could still feed the arteries of the international food markets. But first, we must recognize the imperative to mitigate the rampant food losses and wasting in our food chain.

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