According to a United Nations report, around 17 percent of the food wasted in homes, restaurants, and stores each year weighs more than 900,000 tons.

Unfortunately, many people have become accustomed to wasting food by over-purchasing at the market, allowing fruits and vegetables to spoil, or ordering more food than they can eat.

These habits exacerbate the pressure on natural resources and damage the environment. When we waste food, we also waste the labor, effort, investment, and valuable resources that go into the production process, such as water, seeds, feed, and more. Additionally, we waste the inputs that go into transportation and processing. In short, wasting food contributes to greenhouse gas emissions and exacerbates climate change.

This is a major problem, as countless amounts of edible food are lost or wasted every day around the world. Globally, around 14 percent of food is lost from harvest to retail alone, while waste at the retail and consumer levels also remains a significant issue.

Food loss refers to the portion of food lost from harvest to retail, while food waste refers to the portion wasted at the retail or consumption level. By understanding this distinction, everyone from farmers to producers, consumers, and shopkeepers can help address the problem.

Given that millions of people around the world still suffer from hunger each day, reducing food loss and waste is crucial. Let's aim to reduce waste, knowing that food is not readily available to those who need it.

To achieve this goal, people can start by adopting healthier and more sustainable eating habits. Preparing nutritious meals does not have to be a time-consuming or costly endeavor. Many quick and healthy recipes are available online that people can share with their family and friends.

People can also make a cooking plan and shopping list, sticking to it to avoid impulse purchases. This not only reduces food waste but also saves money!

When selecting fruits and vegetables, let's not judge them by their appearance. Oddly shaped or scuffed produce is often discarded due to artificial aesthetic standards, but it still tastes the same. Ripe fruits can be used in shakes, juices, and desserts.

Let's store food wisely by placing earlier purchases outward and newer purchases inward in cupboards or refrigerators. People can also store cut foods in airtight containers and ensure that the packaging is airtight to prevent insects from entering.

Reading food labels is also essential, as there is a difference between the "best before" date and the "shelf life" date. Food beyond the "best before" date can sometimes be eaten, while food beyond the "shelf life" date is no longer suitable for consumption. People should check food labels for unhealthy ingredients such as trans fats and preservatives and avoid foods with added sugar or salt.

By taking smaller portions at home or sharing larger plates at restaurants, people can reduce food waste. If people don't finish all the food we cooked, people can freeze it for later or use it as a topping for another meal.

Food scraps don't have to be thrown away; they can be used for composting, putting nutrients back into the soil, and reducing our carbon footprint. Let's also respect food by understanding how it is produced, reading about food production, and getting to know farmers.

Buying local supports family farmers and small businesses in our community while reducing pollution due to shorter transportation distances. When it comes to fish, we should choose species that are more abundantly available, such as mackerel or herring, rather than overfished species like cod and tuna. Buying fish that has been sustainably caught or farmed, such as those with eco-labels or certificates, is also a good practice.