IB Syllabus focus:
‘Global production could feed all, but inequitable access and at least one-third wasted along the chain cause under- and over-nutrition; SDGs target halving per-capita food waste. Marginalized groups are especially vulnerable.’
Food security is a critical global issue shaped not by production limits but by availability, waste, and distribution, with inequalities leading to hunger, malnutrition, and wasteful overconsumption.
Food Availability
Food availability refers to the physical presence of sufficient quantities of food in a region or country. This includes local production, imports, and food aid. Despite the fact that current global food production is technically adequate to feed the world’s population, access is not evenly distributed. Regions with fertile soils, advanced agricultural systems, and stable governance enjoy consistent supplies, while others struggle with scarcity.
Factors Influencing Availability
Agricultural productivity: Yields vary due to soil quality, water access, and technology.
Climatic conditions: Extreme weather, droughts, or floods reduce production.
Economic stability: Wealthier nations can afford imports, while poorer ones cannot.
Conflict and instability: Wars disrupt farming and supply chains, restricting food presence.
Food Waste
Food waste occurs when edible food is discarded or lost at any point along the supply chain. Approximately one-third of all food produced globally is wasted, contributing to environmental, social, and economic problems.
Stages of Food Waste
Production losses: Crops left unharvested due to market prices or inefficiencies.
Post-harvest losses: Poor storage, pests, and transport damage in developing regions.
Retail waste: Supermarkets reject food due to cosmetic standards or expiry dates.
Consumer waste: Households discard food from over-purchasing or mismanaging leftovers.
Food Waste: Edible food lost or discarded at any stage of the supply chain, from harvest to household consumption.
Food waste also leads to the unnecessary use of water, fertilisers, and energy in production. Furthermore, decomposing organic matter releases methane (CH₄), a greenhouse gas more potent than carbon dioxide.
Sustainable Development Goals (SDGs)
The United Nations Sustainable Development Goal 12.3 aims to halve per capita global food waste at retail and consumer levels by 2030 and reduce food losses in production and supply chains.
Food Distribution
Even when food is available, equitable distribution remains a challenge.
Regional bars compare moderate and severe food insecurity, highlighting unequal access within and between world regions. This provides an evidence-based view of where availability and affordability constraints are most acute, aligning with the syllabus emphasis on distribution and vulnerability. Source.
Key Issues in Distribution
Infrastructure: Poor roads, ports, and cold chains hinder effective transport of perishable goods.
Trade policies: Tariffs and protectionism distort supply and pricing.
Urban vs. rural access: Cities often receive more consistent supplies than remote areas.
Inequality of wealth: Marginalised populations may live near abundant food but cannot afford it.
Food Insecurity: A condition where people lack regular access to enough safe and nutritious food for normal growth, development, and active life.
Under-nutrition and Over-nutrition
The imbalance in food distribution and access creates a dual burden of malnutrition:
Under-nutrition occurs in regions with food scarcity, leading to stunted growth, weakened immunity, and vulnerability to disease.
Over-nutrition arises in wealthier regions where excessive consumption leads to obesity, diabetes, and cardiovascular problems.
Both outcomes are linked to systemic inefficiencies in food access and management.
Marginalised Groups and Vulnerability
Marginalised groups, including rural poor, refugees, women, and children, face disproportionate risks of food insecurity. Factors include limited land rights, lack of income, and exclusion from decision-making. Food price volatility, often triggered by global market fluctuations or climate events, impacts these groups most severely.
Environmental Impacts of Food Waste and Poor Distribution
Food waste and inequitable distribution not only undermine human health but also intensify environmental degradation.
Wasted resources: Water, land, and fertiliser use are squandered on uneaten food.
Greenhouse gas emissions: Transport and decomposition contribute to climate change.
Land pressure: Demand for new farmland rises unnecessarily, causing deforestation and biodiversity loss.
Strategies to Improve Food Availability, Waste, and Distribution
Efforts to resolve these challenges combine technological, social, and political measures:
Improved storage: Silos, refrigeration, and sealed packaging reduce spoilage.
Transport infrastructure: Roads and logistics networks ensure rural communities can access markets.
Policy interventions: Price controls, subsidies, and international aid help stabilise supply.
Education campaigns: Teach consumers about meal planning, portion sizes, and composting.
Redistribution networks: Food banks and charities channel surplus to vulnerable populations.
Technology and Innovation
Cold-chain logistics maintain perishable food quality.
Digital platforms connect farmers to buyers directly, reducing surplus waste.
Smart packaging extends shelf life and informs consumers about food safety.
Global and Local Perspectives
While the global food system must address systemic inequities, local initiatives also play a vital role. Community-based solutions such as urban farming, cooperative markets, and school feeding programmes improve resilience. These initiatives empower marginalised groups while reducing dependence on distant supply chains.
FAQ
Food loss refers to the reduction in edible food quantity or quality during production, post-harvest, and processing stages, often due to poor storage or transport.
Food waste happens mainly at the retail and consumer stages when edible food is thrown away due to oversupply, aesthetic standards, or poor household management.
Globalisation enables food to move quickly across borders, making diverse products available year-round. However, it also creates dependency on international supply chains.
Disruptions such as trade disputes, pandemics, or rising fuel costs can leave vulnerable populations without stable access to affordable food.
Cultural norms can drive waste, such as preferences for “perfect-looking” produce or large portion sizes.
Festivals, events, and hospitality traditions often encourage over-purchasing and discarding surplus food.
Education and awareness campaigns adapted to cultural contexts are essential to reducing these patterns.
Marginalised groups may lack land rights, stable income, or political representation. This limits their ability to access or afford sufficient food.
They are also more vulnerable to shocks such as food price rises, crop failures, or climate-related disasters, making them disproportionately exposed to hunger.
Strategies include:
Smart packaging to extend shelf life.
Redistribution networks connecting retailers to food banks.
Digital apps linking surplus food to consumers at reduced prices.
These methods focus on cutting food waste at consumer and retail levels while improving efficiency across supply chains.
Practice Questions
Question 1 (2 marks)
Define the term food waste and identify one stage of the supply chain where it commonly occurs.
Mark scheme:
Definition of food waste as edible food lost or discarded at any stage of the supply chain (1 mark).
Correctly identifying a stage such as production, post-harvest, retail, or consumer level (1 mark).
Question 2 (5 marks)
Explain how inequitable distribution of food contributes to both under-nutrition and over-nutrition in different regions.
Mark scheme:
Description of inequitable distribution meaning unequal access to food despite global production being sufficient (1 mark).
Under-nutrition explained as insufficient food intake leading to stunting, disease vulnerability, or hunger in poorer regions (1 mark).
Over-nutrition explained as excessive consumption leading to obesity, diabetes, or cardiovascular disease in wealthier regions (1 mark).
Linking both outcomes to systemic issues of access rather than overall food availability (1 mark).
Reference to marginalised groups being disproportionately affected or mention of affordability/infrastructure as a cause of inequity (1 mark).
