Study the Effect of Food Waste on Egypt Water Resources - wheat case study

• Main Authors: Mohamed ElFetyany, Rokaia Kamal, Mohamed Helmy, Mohamed Lotfy Nasr
• Format: Article
• Language: English
• Published: Elsevier 2021-09-01
• Series: Ain Shams Engineering Journal
• Subjects: Water resources management; Water footprint; Water waste; Food waste; Water consumption
• Online Access: http://www.sciencedirect.com/science/article/pii/S2090447921000472

This paper discusses how much food is wasted in Egypt, and how can we prevent these losses considering wheat crop case study. The main objective is to define and reduce the amount of food losses in Egypt. Official data and a field questionnaire designed to serve the objectives of the analysis showed that the average water losses due to wheat wastage in Egypt (2012–2016) is 6.0 billion m3 from total wheat available for consumption in Egypt. The amount of water losses is considerable. Also, the relationship of the demographic variables of the sample of the study with the presence or absence of loss of wheat bread indicate that there is a statistically significant relation between the demographic variables studied, and the wheat wastage in Egypt. Findings also show that with careful trade and agricultural policy changes, both wasted economic valuable crop and water resources could be better utilized.