Food waste is responsible for approximately 10% of global greenhouse gas emissions, making it a significant contributor to climate change.

In India, food waste occurs at various stages, including restaurants, weddings, religious ceremonies, and individual households.

When food waste decomposes in landfills, it produces methane, a potent greenhouse gas with a global warming potential 25 times greater than carbon dioxide.

Food waste in India is influenced by a combination of factors, including lack of awareness, inadequate storage facilities, poor transportation infrastructure, and cultural practices.

Food waste contributes to various environmental issues, such as increased water scarcity, deforestation, and soil degradation. However, it does not directly lead to improved air quality.

Food rescue, food redistribution, and food salvage are all terms used to describe the process of recovering food that would otherwise be wasted and distributing it to those in need.

The Akshaya Patra Foundation, The Food Bank of India, and The National Food Security Mission are all examples of successful food waste reduction initiatives in India.

Consumers can reduce food waste at home by meal planning, proper storage, composting, and other practices that minimize food spoilage and waste.

Technology, including smart packaging, food waste tracking apps, and automated inventory management systems, can play a significant role in reducing food waste by improving efficiency and reducing spoilage.

Addressing food waste in India requires a comprehensive approach that tackles challenges related to infrastructure, cultural barriers, consumer behavior, and policy frameworks.

The primary objective of the National Food Security Mission in India is to increase food production and ensure food security for the country's population.

Food waste contributes to water scarcity by requiring significant amounts of water for food production, contaminating water sources through improper disposal, and contributing to deforestation, which affects water cycles.

The Too Good To Go app, The Food Rescue Alliance, and The European Union's Farm to Fork Strategy are all examples of successful food waste reduction initiatives worldwide.

Anaerobic digestion is the process of converting food waste into biogas, a renewable energy source, through the decomposition of organic matter in the absence of oxygen.

Reducing food waste can lead to reduced greenhouse gas emissions, improved food security, and increased economic efficiency. However, it does not directly contribute to increased deforestation.