Food waste reduction

Globally, the number of people in hunger has been rising since 2014. However, around 31% of food produced is lost or wasted in the agrifood systems from harvest to consumption. And the food that is lost and wasted accounts for 38% of total energy usage in the global food system. 

Food loss and waste undermine the sustainability of our food systems. When food is lost or wasted, all the resources that were used to produce this food - including water, land, energy, labor and capital - go to waste. In addition, the disposal of food loss and waste in landfills, leads to greenhouse gas emissions, contributing to climate change. Food loss and waste can also negatively impact food security and food availability and contribute to increasing the cost of food.

Our food systems cannot be resilient if they are not sustainable, hence the need to focus on the adoption of integrated approaches designed to reduce food loss and waste. Actions are required globally and locally to maximize the use of the food we produce.

Actions to stop food loss and waste

  • Adopt a healthier, more sustainable diet
  • Buy only what you need
  • Pick ugly fruit and vegetables
  • Store food wisely
  • Understand food labeling
  • Start small at home or at restaurants
  • Love your leftovers
  • Put your food waste to use
  • Respect food
  • Support local food producers
  • Keep fish populations afloat
  • Use less water
  • Keep our soils and water clean
  • Eat more pulses and veggies
  • Sharing is caring

 

References

Food Loss and Waste Reduction | United Nations

15 quick tips for reducing food waste and becoming a Food hero | FAO Stories | Food and Agriculture Organization of the United Nations