Zero-Oxtech increases shelf life substantially and assists in environmental sustainability by reducing the CO2 emissions between 52,632*10   to 5263.2*10   kg of CO2e

The relation between shelf life and waste reduction?

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Retailers reject food because of the aesthetic standards also (https://www.theguardian.com/environment/2015/aug/12/cutting-food-waste-enough-for-everyone-says-un). In developed countries, 30-40% of all food purchased is thrown away (https://www.theguardian.com/environment/2015/aug/12/cutting-food-waste-enough-for-everyone-says-un). In Canada, 39% of all food purchased is wasted by consumers. In the UK, by both percentage and weight, the most wasted meat is poultry, of which about 13% of all edible parts excluding bones is wasted. Waste food also contributes to unnecessary CO2 emissions (http://www.fao.org/3/mb060e/mb060e.pdf). Food losses occurring at the end of the food chain (retail and consumption) are called food waste (http://www.fao.org/3/mb060e/mb060e.pdf). Distribution losses include waste in the market system like wholesale markets, supermarkets, and retailers.

 

According to (https://core.ac.uk/display/8449194), meat losses are higher for perishable foods in developed countries. Also, these post-consumer losses are greatest in overall food supply chains (FSC).

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Data on Canada retail level meat wastage?

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Every year about 20% of meat wastage is done at the supply, retail, and consumer level (https://hbr.org/2017/12/how-large-food-retailers-can-help-solve-the-food-waste-crisis, https://www.theguardian.com/environment/2015/aug/12/cutting-food-waste-enough-for-everyone-says-un). Retailers have the considerable market power to make a change (https://hbr.org/2017/12/how-large-food-retailers-can-help-solve-the-food-waste-crisis).

 

Meat production in N America and Oceania is dominated by chicken (18 million tons), followed by cattle (16 million tons) and pig (12 million tons) (http://www.fao.org/3/mb060e/mb060e.pdf).

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SOURCE (http://www.fao.org/3/mb060e/mb060e.pdf)- In developed countries majority of food waste occurs at the retail and consumer level. The per capita food loss and waste in N America is 280-300 kg/year. The per capita food wasted by consumers in N America is 95-115 kg/year. In N America, meat loss and waste are severe at the consumption and retailer level compared to the production, slaughter, and processing. More than 50% of waste occurred at the consumption and retailer level. One of the major reasons for meat waste at the retailer level is ‘appearance quality standards’ for fresh products.

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The estimated waste percentage for meat in N America and Oceania 

 

Agricultural production - 3.5%

 

Post-harvest handling and storage - 1%

 

Processing and packaging - 5%

 

Distribution: Supermarket retail - 4%

 

Consumption - 11%

 

According to (https://www.retailcouncil.org/community/supply-chain/where-retailers-stand-in-the-food-waste-crisis/), the food wastage at a retailer can be reduced by extending shelf life. In addition to reducing food waste, extended shelf life also helps in ensuring food safety and profits.

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How this can help different stakeholders like farmers etc.?

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According to the United Nation, the world population is expected to be 9.8 billion by 2050 (https://hbr.org/2017/12/how-large-food-retailers-can-help-solve-the-food-waste-crisis). Food wastage also weakens the food supply chain also (https://hbr.org/2017/12/how-large-food-retailers-can-help-solve-the-food-waste-crisis). Farmers, processors, retailers, and consumers all are affected by food wastage. Food waste can be significantly reduced if retailers start working with the farmers directly (https://hbr.org/2017/12/how-large-food-retailers-can-help-solve-the-food-waste-crisis). Cutting meat waste is helpful in maintaining food security. According to the UN, if the food waste is cut by 25% there would be enough food for everyone (https://www.theguardian.com/environment/2015/aug/12/cutting-food-waste-enough-for-everyone-says-un). Food waste is one of the challenges of maintaining food security.