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Institution of Mechanical Engineers

Institution of Mechanical Engineers
Feeding the 9 Billion: The tragedy of waste By 2075, the United Nations’ mid-range projection for global population growth predicts that human numbers will peak at about 9.5 billion people. This means that there could be an extra three billion mouths to feed by the end of the century, a period in which substantial changes are anticipated in the wealth, calorific intake and dietary preferences of people in developing countries across the world. Such a projection presents mankind with wide-ranging social, economic, environmental and political issues that need to be addressed today to ensure a sustainable future for all. Today, we produce about four billion metric tonnes of food per annum. Read the Global Food report [PDF, 1MB] Where Food Waste Happens In 2010, the Institution of Mechanical Engineers identified three principal emerging population groups across the world, based on characteristics associated with their current and projected stage of economic development. Developed Nations 1. 2. Related:  sustainability of biofuels

Virtual Water - Discover how much WATER we EAT everyday The good news is that each one of us can also make the world a little more water secure, ready to face the needs of our peak population future. How? The answer lies in our shopping baskets. The amount of meat in our diet is crucial! The average daily water consumption of a meat-eating person is 5000 litres of water per day. The type of meat we consume is crucial! The food we waste is crucial! So, do not forget: one meat-free-day a week choose meat raised on grass do not waste food Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill Food is simply too good to waste. Even the most sustainably farmed food does us no good if the food is never eaten. Getting food to our tables eats up 10 percent of the total U.S. energy budget, uses 50 percent of U.S. land, and swallows 80 percent of freshwater consumed in the United States. Nutrition is also lost in the mix -- food saved by reducing losses by just 15 percent could feed more than 25 million Americans every year at a time when one in six Americans lack a secure supply of food to their tables. Identifying Efficiency Losses in the U.S. This paper examines the inefficiencies in the U.S. food system from the farm to the fork to the landfill. The average American consumer wastes 10 times as much food as someone in Southeast Asia, up 50 percent from Americans in the 1970s. Much can be learned from work that is already under way in Europe. Gains can be made quickly. Working Toward More Efficiencies in the Food Supply System The time to act is now.

Lessons from first generation biofuels and implications for the sustainability appraisal of second generation biofuels | Alison Mohr Author's personal copy Thus we do not aim to map all the relevant sustainability challengesfor biofuels this has already been attempted by other authors(e.g., Markevi ĉ ius et al., 2010; Thornley and Gilbert, 2013). 3. Our analysis suggests that sustainability issues identi ed inrelation to 1G are potentially relevant to 2G, and may becomemore prominent should 2G technologies be commercialised. cationof agriculture implicates the production of residues as well as thecrop). food vs. fuel con icts. 3.1. As earlyas 1991, Hall (1991: 733) noted that the food vs. fuel issueis far more complex than has been presented in the past and onewhich needs careful examination, since agricultural and exportpolicies and the politicisation of food availability are greater deter-mining factors . eld Council on Bioethics (2011) notes that forevery reportorstatement of a causal link between the 2007-08 spikes and biofuels,others provide rebuttals. ict with food production. ict. ed free of con icts with food. 3.1.1. and

Nearly half of the world's food ends up as waste, report finds | Environment As much as half of all the food produced in the world – equivalent to 2bn tonnes – ends up as waste every year, engineers warned in a report published on Thursday. The UK's Institution of Mechanical Engineers (IMechE) blames the "staggering" new figures in its analysis on unnecessarily strict sell-by dates, buy-one-get-one free and Western consumer demand for cosmetically perfect food, along with "poor engineering and agricultural practices", inadequate infrastructure and poor storage facilities. In the face of United Nations predictions that there could be about an extra 3 billion people to feed by the end of the century and growing pressure on the resources needed to produce food, including land, water and energy, the IMechE is calling for urgent action to tackle this waste. Their report, Global Food; Waste Not, Want Not, found that between 30% and 50% or 1.2-2bn tonnes of food produced around the world never makes it on to a plate.

Compost Guy | Turning Wastes Into Resources Le gaspillage alimentaire: causes, impacts et propositions | Barilla CFN L’analyse menée en 2011 par la FAO estime que la quantité de gaspillage alimentaire dans le monde s’élève à 1,3 milliard de tonnes par an, soit environ un tiers de la production totale de denrées alimentaires destinée à la consommation humaine, tandis qu’une autre étude (Smil, 2010) indique que 43% seulement de l’équivalent calorique des produits cultivés mondialement dans un but alimentaire sont directement consommés par les humains. Les institutions et la littérature spécialisée définissent le gaspillage alimentaire de manières différentes malgré le manque d’une définition univoque du phénomène, ou de données homogènes ou comparables. Le BCFN propose une différentiation entre : - « Food losses » (pertes alimentaires), c’est-à-dire les pertes qui se produisent en amont de la chaîne alimentaire, principalement pendant les phases de semis, culture, récolte, traitement, stockage et première transformation agricole ; Comment enrayer un phénomène qui se révèle systémique de nature?

Publication: Technology Roadmap: Biofuels for Transport Translations: Chinese Release Date: 20 April 2011 Overview The production of transport fuels from biomass, in either liquid or gaseous form, holds the promise of a low net fossil-energy requirement and low life-cycle greenhouse gas (GHG) emissions. However, there are many hurdles to the expansion of biofuels production, including competition for agricultural commodities and land, and impacts on water resources and biodiversity. The IEA “Biofuels for Transport” roadmap describes the steps necessary to achieve the ambitious biofuel projections presented in the Energy Technology Perspectives 2010 Blue Map scenario. Key Findings Energy Technology Perspectives 2012: Related links: Publications and Papers: Sustainable Production of Second-Generation Biofuels (2010) (report | executive summary)From 1st to 2nd Generation Biofuel Technologies (2008) (report | executive Summary) Additional Information:

24 TED Talks That Will Change the Way You Think About Food Danielle Nierenberg and Ellen Gustafson, co-founders of Food Tank: The Food Think Tank compiled a list of powerful TED Talks that are helping to save our global food system. The range of topics vary from obesity and hunger to urban gardening to the way food is marketed to children. We realize it’s a long list, but consider choosing these videos over the crappy reality shows that rot what’s left of the functioning cells in your brain after a long day at the office. 1. Thurow, author of The Last Hunger Season: A Year in an African Farm Community on the Brink of Change, explains the profound “disease of the soul” that hunger represents, and how empowering smallholder farmers can bring long-term sustainable health and hope to the people of Africa. 2. Bittman, a food writer for The New York Times, examines how individual actions–namely food choices–contribute to both the detriment of the climate and long-term chronic health diseases. 3. 4. 5. 6. 7. 8. 9. 11. 12. 13. 14. 15. 16. 17. 18. 19.

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