The Consequences of Waste<\/span> <\/span><\/h1><\/div><\/div><\/div><\/div><\/div>Environmental<\/a>Economic<\/a>Ethical-social<\/a><\/div><\/div><\/div><\/div><\/div>Environmental impact<\/h2><\/div>\n- Greater use of fertilizers and other chemical products: If you waste you have to maintain a high overall volume of production and to do that use large amounts of fertilizers, pesticides and other chemicals petroleum derived
\nThis involves:
\n\u2013 intoxication of workers;
\n\u2013 progressive soil desiccation;
\n\u2013 pollution of rivers, lakes, oceans, and aquifers;
\n\u2013 the presence of chemicals in food.<\/li>\n<\/ul>\n\n- CO2 <\/sub>and methane emissions into the atmosphere<\/strong>: here too the increasing volumes of production leads to the increasing of carbon dioxide and methane emissions, greenhouse gases <\/strong>responsible for the increase in average temperature in Earth\u2019s atmosphere (global warming)<\/strong>. Let us keep in mind, by the way, that the emissions occur at three different stages: production, transportation and finally waste disposal. <\/li>\n<\/ul>\n
\n- Reduction of fish stocks<\/strong>: the practice of discarding part of the catch at sea, which could instead be used for food consumption, causes overfishing of the most sought-after species and simultaneously contributes to the reduction of fish stocks already severely compromised by destructive fishing techniques. The FAO has estimated that 28% of marine fish stocks are fished at or beyond the limit of depletion. Some species are now endangered and should never appear on consumers’ plates: these include bluefin tuna, tropical shrimp, wild salmon (Atlantic), swordfish, and shark (smooth-hound, blue shark, shortfin mako, spiny dogfish), and rays. <\/li>\n<\/ul>\n
\n- Increase in the volume of waste<\/strong>: waste, increases the overall amount of waste material produced, a phenomenon which in itself has a strong environmental impact <\/strong>because most of disposal systems in use today presents criticalities. In particular, it is well known that landfills tend to pollute aquifers <\/strong>and incinerators produce fine particles whose effect on health<\/strong>, although not considered harmful, it is difficult to consider innocuous. We should then allocate the organic waste for composting. <\/li>\n<\/ul>\n
\n- Struggling to cope with the increase in food demand resulting from population growth<\/strong>: according to demographers in the year 2050 the world population will reach its peak, while after that date it will begin to decline.In numbers, it is estimated that by 2050 our \u2018 little planet \u2018 will host more than 7 billion people<\/strong>, with a food demand reaching up to 70% <\/strong>of the present demand.
\n<\/strong>The problem is, if we keep wasting food at this rate by 2050 we will be forced to increase our food production to feed the growing world population, thus exacerbating all the undesirable consequences expounded in this section. On the contrary, by reducing the rate of waste we could mitigate the effects of food demand growth within tolerable limits. <\/li>\n<\/ul>\n\n- The water crisis<\/strong>: the agricultural and food industry absorbs, globally, around 70% of the available water resources. It seems clear how waste as well as more and more \u2018draining\u2019 eating habits greatly contribute to aggravate water scarcity, occurring both as a result of global warming, and pollution of many reservoirs, by the increasing demand from emerging economies and by the problem of water dispersions in the aqueduct networks. <\/li>\n<\/ul>\n
Download PDF for more information:<\/strong><\/p>\n<\/div>- <\/i><\/span>
Environmental<\/a>Economic<\/a>Ethical-social<\/a><\/div><\/div><\/div><\/div>
<\/div>Environmental impact<\/h2><\/div>
Environmental impact<\/h2><\/div>\n- Greater use of fertilizers and other chemical products: If you waste you have to maintain a high overall volume of production and to do that use large amounts of fertilizers, pesticides and other chemicals petroleum derived
\nThis involves:
\n\u2013 intoxication of workers;
\n\u2013 progressive soil desiccation;
\n\u2013 pollution of rivers, lakes, oceans, and aquifers;
\n\u2013 the presence of chemicals in food.<\/li>\n<\/ul>\n\n- CO2 <\/sub>and methane emissions into the atmosphere<\/strong>: here too the increasing volumes of production leads to the increasing of carbon dioxide and methane emissions, greenhouse gases <\/strong>responsible for the increase in average temperature in Earth\u2019s atmosphere (global warming)<\/strong>. Let us keep in mind, by the way, that the emissions occur at three different stages: production, transportation and finally waste disposal. <\/li>\n<\/ul>\n
\n- Reduction of fish stocks<\/strong>: the practice of discarding part of the catch at sea, which could instead be used for food consumption, causes overfishing of the most sought-after species and simultaneously contributes to the reduction of fish stocks already severely compromised by destructive fishing techniques. The FAO has estimated that 28% of marine fish stocks are fished at or beyond the limit of depletion. Some species are now endangered and should never appear on consumers’ plates: these include bluefin tuna, tropical shrimp, wild salmon (Atlantic), swordfish, and shark (smooth-hound, blue shark, shortfin mako, spiny dogfish), and rays. <\/li>\n<\/ul>\n
\n- Increase in the volume of waste<\/strong>: waste, increases the overall amount of waste material produced, a phenomenon which in itself has a strong environmental impact <\/strong>because most of disposal systems in use today presents criticalities. In particular, it is well known that landfills tend to pollute aquifers <\/strong>and incinerators produce fine particles whose effect on health<\/strong>, although not considered harmful, it is difficult to consider innocuous. We should then allocate the organic waste for composting. <\/li>\n<\/ul>\n
\n- Struggling to cope with the increase in food demand resulting from population growth<\/strong>: according to demographers in the year 2050 the world population will reach its peak, while after that date it will begin to decline.In numbers, it is estimated that by 2050 our \u2018 little planet \u2018 will host more than 7 billion people<\/strong>, with a food demand reaching up to 70% <\/strong>of the present demand.
\n<\/strong>The problem is, if we keep wasting food at this rate by 2050 we will be forced to increase our food production to feed the growing world population, thus exacerbating all the undesirable consequences expounded in this section. On the contrary, by reducing the rate of waste we could mitigate the effects of food demand growth within tolerable limits. <\/li>\n<\/ul>\n\n- The water crisis<\/strong>: the agricultural and food industry absorbs, globally, around 70% of the available water resources. It seems clear how waste as well as more and more \u2018draining\u2019 eating habits greatly contribute to aggravate water scarcity, occurring both as a result of global warming, and pollution of many reservoirs, by the increasing demand from emerging economies and by the problem of water dispersions in the aqueduct networks. <\/li>\n<\/ul>\n
Download PDF for more information:<\/strong><\/p>\n<\/div>- <\/i><\/span>
- \n
- Greater use of fertilizers and other chemical products: If you waste you have to maintain a high overall volume of production and to do that use large amounts of fertilizers, pesticides and other chemicals petroleum derived
\nThis involves:
\n\u2013 intoxication of workers;
\n\u2013 progressive soil desiccation;
\n\u2013 pollution of rivers, lakes, oceans, and aquifers;
\n\u2013 the presence of chemicals in food.<\/li>\n<\/ul>\n- \n
- CO2 <\/sub>and methane emissions into the atmosphere<\/strong>: here too the increasing volumes of production leads to the increasing of carbon dioxide and methane emissions, greenhouse gases <\/strong>responsible for the increase in average temperature in Earth\u2019s atmosphere (global warming)<\/strong>. Let us keep in mind, by the way, that the emissions occur at three different stages: production, transportation and finally waste disposal. <\/li>\n<\/ul>\n
- \n
- Reduction of fish stocks<\/strong>: the practice of discarding part of the catch at sea, which could instead be used for food consumption, causes overfishing of the most sought-after species and simultaneously contributes to the reduction of fish stocks already severely compromised by destructive fishing techniques. The FAO has estimated that 28% of marine fish stocks are fished at or beyond the limit of depletion. Some species are now endangered and should never appear on consumers’ plates: these include bluefin tuna, tropical shrimp, wild salmon (Atlantic), swordfish, and shark (smooth-hound, blue shark, shortfin mako, spiny dogfish), and rays. <\/li>\n<\/ul>\n
- \n
- Increase in the volume of waste<\/strong>: waste, increases the overall amount of waste material produced, a phenomenon which in itself has a strong environmental impact <\/strong>because most of disposal systems in use today presents criticalities. In particular, it is well known that landfills tend to pollute aquifers <\/strong>and incinerators produce fine particles whose effect on health<\/strong>, although not considered harmful, it is difficult to consider innocuous. We should then allocate the organic waste for composting. <\/li>\n<\/ul>\n
- \n
- Struggling to cope with the increase in food demand resulting from population growth<\/strong>: according to demographers in the year 2050 the world population will reach its peak, while after that date it will begin to decline.In numbers, it is estimated that by 2050 our \u2018 little planet \u2018 will host more than 7 billion people<\/strong>, with a food demand reaching up to 70% <\/strong>of the present demand.
\n<\/strong>The problem is, if we keep wasting food at this rate by 2050 we will be forced to increase our food production to feed the growing world population, thus exacerbating all the undesirable consequences expounded in this section. On the contrary, by reducing the rate of waste we could mitigate the effects of food demand growth within tolerable limits. <\/li>\n<\/ul>\n- \n
- The water crisis<\/strong>: the agricultural and food industry absorbs, globally, around 70% of the available water resources. It seems clear how waste as well as more and more \u2018draining\u2019 eating habits greatly contribute to aggravate water scarcity, occurring both as a result of global warming, and pollution of many reservoirs, by the increasing demand from emerging economies and by the problem of water dispersions in the aqueduct networks. <\/li>\n<\/ul>\n
Download PDF for more information:<\/strong><\/p>\n<\/div>
- <\/i><\/span>
- The water crisis<\/strong>: the agricultural and food industry absorbs, globally, around 70% of the available water resources. It seems clear how waste as well as more and more \u2018draining\u2019 eating habits greatly contribute to aggravate water scarcity, occurring both as a result of global warming, and pollution of many reservoirs, by the increasing demand from emerging economies and by the problem of water dispersions in the aqueduct networks. <\/li>\n<\/ul>\n
- Struggling to cope with the increase in food demand resulting from population growth<\/strong>: according to demographers in the year 2050 the world population will reach its peak, while after that date it will begin to decline.In numbers, it is estimated that by 2050 our \u2018 little planet \u2018 will host more than 7 billion people<\/strong>, with a food demand reaching up to 70% <\/strong>of the present demand.
- Increase in the volume of waste<\/strong>: waste, increases the overall amount of waste material produced, a phenomenon which in itself has a strong environmental impact <\/strong>because most of disposal systems in use today presents criticalities. In particular, it is well known that landfills tend to pollute aquifers <\/strong>and incinerators produce fine particles whose effect on health<\/strong>, although not considered harmful, it is difficult to consider innocuous. We should then allocate the organic waste for composting. <\/li>\n<\/ul>\n
- Reduction of fish stocks<\/strong>: the practice of discarding part of the catch at sea, which could instead be used for food consumption, causes overfishing of the most sought-after species and simultaneously contributes to the reduction of fish stocks already severely compromised by destructive fishing techniques. The FAO has estimated that 28% of marine fish stocks are fished at or beyond the limit of depletion. Some species are now endangered and should never appear on consumers’ plates: these include bluefin tuna, tropical shrimp, wild salmon (Atlantic), swordfish, and shark (smooth-hound, blue shark, shortfin mako, spiny dogfish), and rays. <\/li>\n<\/ul>\n
- CO2 <\/sub>and methane emissions into the atmosphere<\/strong>: here too the increasing volumes of production leads to the increasing of carbon dioxide and methane emissions, greenhouse gases <\/strong>responsible for the increase in average temperature in Earth\u2019s atmosphere (global warming)<\/strong>. Let us keep in mind, by the way, that the emissions occur at three different stages: production, transportation and finally waste disposal. <\/li>\n<\/ul>\n
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