When it comes to the type of food waste, there are two main types to mention – edible and inedible food waste. But what exactly is the difference between the two? And why is important to know the difference between the two?

Edible food waste

Edible food waste includes all edible parts of food produced with the intention to be consumed by humans, and which ends as waste (including animal feed and byproducts), originating after animals have been slaughtered or plants have been harvested. In short any food item that could have been consumed by humans before reaching a state where it is no longer fit for human consumption.

Secondary resources are all types of waste flows from primary production both intended and unintended for human consumption, both in the rearing/growing phase, before and after harvesting (except EFW).

Inedible food waste

Inedible food waste include drink and liquid waste, fish discarded to sea and waste of any materials that are ready for harvest, but which are not harvested. It also includes food items such as fruit and vegetable peels, and egg shells that are normally not consumed.

Why is the difference important?

The difference between edible and inedible food waste is that edible food waste is something that can be avoided with taking the right actions such as planning our meals in good time and learning about best practices for storing different food items as per their requirements. The exact thing that the World Food Tracker is set to help out with.  On the other hand, inedible food waste is unavoidable, but still serves an important resource as nutrients can be recovered and used in the development and maintenance of a resource efficient and sustainable food system.