Nuclear Science Tackles Food Waste

According to the Food and Agriculture Organization of the United Nations (FAO) , 13.2 per cent of food is lost before it reaches retail, representing an estimated USD 400 billion in losses. A further 19 per cent is wasted at retail and consumer levels. This represents an enormous waste of resources and contributes to greenhouse gas emissions, environmental pollution and biodiversity loss.

The IAEA through the Joint FAO/IAEA Centre of Nuclear Techniques in Food and Agriculture , supports countries with science-based solutions to reduce food loss and waste.

Here are five ways nuclear science is helping tackle food waste and support a zero‑waste future:

Food irradiation is an innovative, safe and non-invasive technique that uses radiation such as X-rays, gamma rays or electron beam sources to keep food fresh and safe for longer.

It works by reducing microorganisms and pests that cause spoilage, significantly extending the shelf life of food products. For example, irradiation can help fresh strawberries stored in a refrigerator last up to seven days longer.

By extending the shelf life of fruits, vegetables, grains and spices, this technique reduces losses during storage and transport and helps ensure that more food reaches consumers instead of being discarded.

Food contaminated with pathogens or toxins, identified through laboratory testing within market or border controls, is often withdrawn or rejected for import and then it is discarded. Nuclear and nuclear‑derived methods such as X ray fluorescence, neutron activation, stable isotope based techniques and advanced laboratory diagnostics help countries detect contaminants quickly and accurately.

These techniques strengthen national food safety systems, reduce unnecessary disposal of food and prevent food that is safe from being discarded due to uncertainty.

Nuclear techniques can be used to accelerate the natural process of plant breeding, enabling the development of crop varieties that are more resilient to climate stress, pests and diseases.

The IAEA, through the Joint FAO/IAEA Centre supports mutation breeding and associated biotechnologies to develop crops that are more resistant to disease, more tolerant to climate stress (drought, salinity) and higher yielding. This means fewer crops are lost in the field.

Pests destroy millions of tonnes of crops annually. The sterile insect technique is a method that uses ionizing radiation to sterilize large numbers of insects reared in mass-rearing facilities, which are then released over infested areas to mate with the wild pest population. As these sterilized insects are incapable of producing any offspring, the insect population declines over time.

The SIT has helped countries such as the Dominican Republic eradicate insect pest reduce major agricultural pests, protecting crops and supporting access to export markets.

Food often spoils while waiting for inspection and results for conformity with regulations and guidelines.

Nuclear and isotopic techniques help verify food authenticity, detect adulteration, and verify the labelling information to ensure compliance with international standards. Faster, trusted certification means fewer delays and less food wasted due to spoilage in transit.

The IAEA and FAO assist countries in combating food fraud, detecting harmful contaminants and ensuring the authenticity and quality of food products.

Through the Joint FAO/IAEA Centre, both organizations continue to support food safety and quality and forge partnerships under the Atoms4Food initiative, which aims to leverage innovative nuclear techniques to enhance agricultural productivity, reduce food losses and waste, ensure food security and improve nutrition.