Futuro sostenible: Producción agrícola y reducción del desperdicio alimentario
DOI:
https://doi.org/10.32870/jbf.v4i8.61Palabras clave:
desperdicio de alimentos, seguridad alimentaria, sostenibilidad, agricultura, pérdida de alimentosResumen
La producción de alimentos mediante el cultivo de plantas, cría de animales y el procesamiento ha contribuido enormemente a la civilización humana durante los últimos 10,000 años. La agricultura desempeña un papel estratégico en la mejora de la disponibilidad de alimentos. En las próximas décadas se pronostica un aumento de la demanda mundial de alimentos y existe incertidumbre en torno a la capacidad de la agricultura mundial para satisfacer la demanda excesiva de alimentos. Por lo tanto, se requieren herramientas que permitan la creación de mejores modelos de producción adaptados a las necesidades particulares de cada proceso de producción. Otra de las problemáticas actuales con respecto a la alimentación es el aumento de las cantidades de pérdida y desperdicio de alimentos que genera un impacto negativo ambiental y económico, esto generado a lo largo de la cadena de producción y a manos del consumidor, propiciado por factores que incluyen problemas en la producción agrícola, logística y transporte, procesamiento, normas de calidad y comportamiento del consumidor. Con el propósito de garantizar una producción y consumo sostenible, la Organización de las Naciones Unidas (ONU) propone con el Objetivo de Desarrollo Sostenible (ODS) 12 se garantice una producción y consumo responsable, esto mediante un mejor manejo de los desperdicios alimenticios que se generan en cada una de las etapas de producción, asegurando así el aprovechamiento de los recursos y aportando a la seguridad alimentaria de la población.
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