Reducing food loss and waste: Taking Action to Transform Food Systems
Reducing food losses and waste is essential in a world where the number of people affected by hunger has been slowly on the rise since 2014, and tons and tons of edible food are lost and/or wasted every day.
Globally, around 13 percent of food produced is lost between harvest and retail, while an estimated 17 percent of total global food production is wasted in households, in the food service and in retail all together.
The International Day of Awareness of Food Loss and Waste, with the 2023 theme “Reducing food loss and waste: Taking Action to Transform Food Systems”, is an opportunity to call to action both the public (national or local authorities) and the private sector (businesses and individuals), to prioritise actions and move ahead with innovation to reduce food loss and waste towards restoring and building back better and resilient-ready, food systems.
Get involved!
Visit the FAO website on this International Day, consult its guide to learn about measures to solve food loss and waste, and spread the message through its material in different languages.
Why is it important to reduce food loss and waste?
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, labour 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 maximise the use of the food we produce. The introduction of technologies, innovative solutions (including e-commerce platforms for marketing, retractable mobile food processing systems), new ways of working and good practices to manage food quality and reduce food loss and waste are key to implementing this transformative change.
With seven years left to reach targets 1, 2, and 3 of Sustainable Development Goal 12 (SDG), there is an urgent need to accelerate action to reduce food loss and waste.
Did you know?
- Globally, around 13 percent of food produced is lost between harvest and retail. Significant quantities are also wasted in retail and at the consumption level.
- An estimated 17 percent of total global food production is wasted in households, in the food service and in retail all together.
- Between 691 and 783 million people faced hunger in 2022.
- Food that is lost and wasted accounts for 38 percent of total energy usage in the global food system.
Food loss and waste courses
FAO elearning Academy offers a course about Food Loss Index which will aid countries in reducing food losses along production and supply chains.
For something closer to your daily life, such as food waste (which occurs in shops and at home), there is another course from UN Climate Change: Food Waste Prevention.
