Food waste plagues the entire food chain, and curbing food waste begins on the farms where the food is grown. Here are some ways farm operations minimize waste to maximize profits.
Plan crops for success
Growing crops that align with local demand and climatic conditions is the first step in minimizing food waste. Farmers must evaluate market opportunities and plan their crops strategically. This ensures a ready market and reduces the likelihood of unsold produce going to waste.
Harvesting to cut waste
When it’s time to harvest, farmers can’t rely solely on machines. To cut waste, they can perform secondary passes or hand harvest to collect crops missed during machine operations. Being hands-on during harvest can significantly boost yield and minimize waste.
Clean, store, and sell quickly
Investing in produce cleaning equipment and suitable storage facilities can keep crops fresher for longer. Moreover, securing a buyer soon after harvest reduces storage time and maintains the quality of the produce. Quick sales translate to less waste and more profits.
Recycle and compost
Farmers can dispose of food waste responsibly by exploring recycling options. Composting is an eco-friendly way to recycle organic waste and naturally enriches the soil. Collaborating with local recycling programs or donating edible, unsold produce to support the community is also step in the right direction.
Incorporating these practical tips into farming routines contributes to sustainability and ensures the farmer’s hard work in the fields translates into a bountiful harvest with minimal waste.
