The implications of food loss on East Africa's environment and water resources

Food losses threaten food security and sustainability in East Africa, a region that faces recurrent droughts and socio-economic shocks. The research utilized the water footprint method and the carbon emission factor to quantify the water footprint and the carbon footprint of food losses of five plant-based food varieties: cereals, vegetables, oil crops, fruits, and pulses. The study focused on the actual food losses in East Africa – Kenya, Uganda, and Tanzania – obtained from the enhanced food balance sheets in 2017. The study finds that the volume of the water wasted associated with the food losses (green + blue) was 6,164.1 million m3 (M.m3). Food loss also contributes to the degradation of the environment in the form of greenhouse gases (e.g. CO2 and CH4) and a source of non-point pollution of water resources. As a result, the greywater footprint was 838.1 M.m3 and carbon emissions were 5.53 million tons. In contrast to Kenya and Tanzania, Uganda had the lowest carbon and water footprint. These results can further clarify our understanding of the regional and global impacts of food losses on the environment and suggest that reducing food losses can help improve food security, conserve water resources, and protect the environment. HIGHLIGHTS The water footprint method and the carbon emission factor to quantify the water footprint and the carbon footprint of food losses were applied.; The five plant-based food varieties were analyzed.; Carbon emissions that are the source of the non-point agricultural pollution of water resources in East Africa were assessed.; Water-saving approaches in Kenya, Uganda, and Tanzania by food losses were discussed.;