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Ethics of Food Resource Consumption

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2016 ASABE Annual International Meeting  162461571.(doi:10.13031/aim.20162461571)
Authors:   Carolina Bermudez, Jake Behrens, Sai Teja Marripudi, Kurt Rosentrater
Keywords:   Food waste, supply chain, pre-consumer, post-consumer, composting, landfill, incineration.

Abstract. Food waste is a global-scale issue that can no longer be ignored. Misuse of resources has caused large amounts of food waste in the past that results in a waste of resources such as fossil fuels, water, land, and produces excess greenhouse gasses in the process. Alternatives exist for reuse and recapturing of the potential trapped within our wasted food resources. Processes such as composting, biogas, chemical conversion, animal feed production, and other recycling efforts can be implemented in areas where reducing food waste seems to be difficult. Increasing industrial efficiency may also reduce waste. New and emerging control technologies have helped reduce agricultural inputs and also reduce waste while processing. Raising consumer awareness of these issues may push buyers in the direction of environmental and economic harmony where a balance can be kept between consumers and the industry. If growing future demands of developing countries cannot be met government intervention may have to take place. However, these systems are expensive and take the time to implement. Focusing on consumer waste reduction and industrial efficiency must be a priority to reduce food waste in the near future.

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