Population Growth and Food Sustainability: Food for Thought

Enormous amounts of food spoil on the way from the fields to the retailers, governments and logistics providers could work together to improve logistics infrastructure and shipping possibilities.

A major change in consumer attitudes would also be required. Up to 14% of all produced food items are thrown away after end consumers have purchased them. Here a change of mind on part of the consumers would have to take place. Buy less, be willing to run out of an item occasionally, eat fruit and vegetables, even if they are a few days old.

Many of the possible solutions are not too difficult to implement, neither for corporations nor for consumers, but they would require an honest analysis of the challenges and their underlying causes. From a business perspective it is also important to realize that effectively dealing with increasing population numbers from a food supply perspective does mean that higher production output is NOT the answer.

For more information, feel free to also read the blog article about one of Prof. Dr. Christian Schmidkonz's Happiness Events in 2017 which focused on the topic of food waste.

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About Prof. Dr. Hans Michael Rüdiger 6 Articles
Hans Michael Rüdiger is Professor of International Business and Supply Chain Management and Academic Director for the MBA General Management at Munich Business School. He holds an MBA and a Master in International Management from Thunderbird School of Global Management and Arizona State University where he also completed his bachelor's degree in Human Resource Management. Subsequently, Hans Michael Rüdiger worked as a consultant and manager for international companies such as Siemens and Honeywell International. Since 2004, in addition to his teaching activities, he has worked as a freelance management consultant and is a partner of the IKO Institute for Internal Customer Orientation.