Global food losses and food waste

Alexandre Meybeck; Cristel Cederberg; Jenny Gustavsson; Robert van Otterdijk; Ulf Sonesson

Global food losses and food waste

Year of publication 2011

Place of publication Rome, Italy ;

Author Alexandre Meybeck; Cristel Cederberg; Jenny Gustavsson; Robert van Otterdijk; Ulf Sonesson

Publisher FAO ;

Product type Book (stand-alone)

ISBN 978-92-5-107205-9

Edition 1

Full item page

Synopsis (short abstract) This publication is based on studies carried out from August 2010 to January 2011 by The Swedish Institute for Food and Biotechnology (SIK) on request from the Food and Agriculture Organization of the United Nations (FAO). The two studies on global food losses (one for high/medium-income countries and one for low-income countries) have been carried out to serve as a basis for the international congress Save Food!, 16-17 May 2011, at the international packaging industry fair Interpack2011 in Düsseldorf, Germany. Save Food! has been co-organized by Interpack2011 and FAO. Save Food! aims at awareness raising on global food losses and waste and on the impact of these on poverty and hunger in the world, as well as on climate change and on the use of natural resources.

Language English

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Methodological developments in Tier III Sustainable agriculture, food losses and waste indicators: 2.4.1 ‘‘Proportion of agricultural area under productive and sustainable agriculture’’ and 12.3.1 ‘‘Global food loss index’’ 2017

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Brochure, flyer, fact-sheet
Global Initiative on Food Loss and Waste Reduction 2014

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Food loss is defined as “the decrease in quantity or quality of food” and are the agricultural or fisheries products intended for human consumption that are ultimately not eaten by people or that have incurred a reduction in quality reflected in their nutritional value, economic value or food safety. An important part of food loss is “food waste”, which refers to the discarding or alternative (nonfood) use of food that was fit for human consumption – by choice or after the food has been left to spoil or expire as a result of negligence.
Brochure, flyer, fact-sheet

Global Initiative on Food Loss and Waste 2017

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Food losses and waste represent a serious depletion of technical, financial and natural resources invested in land preparation, production, harvesting, handling, processing and packaging of food. Measures for reducing food loss and waste must, therefore, be environmentally sustainable while contributing to the efficiency and sustainability of food supply chains and fostering food and nutrition security. Food loss takes place between production and distribution, while food waste takes place mainl y at the consumer level, in the retail and food service sectors. This flyer gives a brief overview of FAO initiative on food loss and waste.

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