In recent years, Bangladesh has been under a rising threat of food insecurity. This concern is not merely a matter of public perception; several international rankings that measure poverty and food security, such as the Global Food Security Index, Global Hunger Index, and Multidimensional Poverty Index, corroborate this fact. For instance, a 2023 study by the World Food Programme (WFP) reported that 24 per cent of Bangladesh's population was food insecure. The latest food insecurity report, published this week by a group of international organisations working with the United Nations, now indicates that around 23.6 million people - or 26 per cent of the population - are experiencing severe food insecurity. Despite this grim reality, significant food wastage and loss occur in the country. According to a United Nations Environment Programme (UNEP) report released on March 27, 2024, each person worldwide wastes or spoils an average of 79 kg of food at home annually. In Bangladesh, this figure is 82 kg, exceeding the wastage rate of many developed countries. In a country where many people struggle to secure three full meals a day and queue for hours to buy food at discounted rates from TCB trucks, such extravagant wastage in households, restaurants and wedding parties is criminal.
Furthermore, a substantial portion of food is lost in Bangladesh at various stages of the supply chain mainly because of the lack of storage facilities and paucity of knowledge about food preservation and processing. An estimated 30 per cent of Bangladesh's fresh produce is lost annually due to inadequate storage mechanisms and limited knowledge of food preservation techniques. Fruits, vegetables, onions, milk, and fish etc. often perish at various stages of the post-harvest supply chain, resulting in millions of tonnes of food loss each year.
Notably, Bangladesh's current storage facilities are built with a focus on rice and potatoes, leaving limited space for perishable goods such as fish, meat, and vegetables. Farmers face substantial losses, particularly during peak seasons. For example, nearly every winter, farmers are forced to destroy tomatoes when market prices plummet below production costs. However, tomato prices in the off-season soar to as much as Tk 200 per kg. With adequate storage and processing facilities, farmers could store surplus produce for future sale at fairer prices, preventing the needless destruction of this valuable crop.
To secure food security, only increasing crop production and increasing food supply in the market are not enough. Equally important is to reduce wanton food wastage and food loss by raising public awareness and increasing preservation facilities. Agricultural experts argue that by establishing cold storage facilities at major production hubs as well as major wholesale marketplaces, these food losses could be reduced to a bare minimum. Improved storage infrastructure would not only expand the supply of fresh produce but also increase farmers' incomes by enabling them to earn higher profits from preserved produce. With the right infrastructure, surplus yield could be processed and exported, bolstering the economy. Researchers also highlight the potential of regional grain reserves to alleviate food wastage and improve food security. Forming cooperative groups among farmers and producers to share resources for conservation and preservation could strengthen local food supply systems. The government should also incentivise private-sector investment in food processing. Overall, concerted efforts must be made to ensure that the food grown and harvested within the country is used to nourish its people rather than inadvertently allowing it to go waste.
