Why is it important to reduce food loss and waste?
Globally, around 14% of food produced is lost between harvest and retail, while an estimated 17% of total global food production is wasted (11% in households, 5% in catering, and 2% in retail).
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 that food, including water, land, energy, labor, and capital, are wasted. In addition, eliminating leaks and food waste in landfills results in greenhouse gas emissions, contributing to climate change. Food loss and waste can also have a negative impact on food security and 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 adopting integrated approaches to reduce food loss and waste. Global and local actions are needed to maximize the use of the food we produce, the introduction of technologies, business platforms for marketing, retractable mobile systems for food processing), new ways of working, and best practices for managing food quality and reducing food loss and waste are key to implementing this transformative change.
- There is never a room for food loss and waste!
- Reducing food loss and waste is a powerful way to strengthen the sustainability of our food systems and improve the health of the planet.
- Increasing the efficiency of our food systems and reducing food loss and waste requires investments in innovation, technology and infrastructure.
- Recovery and redistribution make good use of surplus food and help improve access to food for people in insecurity, preventing food waste and ensuring economic, environmental and social benefits.
- Diverting food waste into composting is better than sending it to landfill, but preventing food from being wasted in the first place is an even better way to reduce the impact on the environment.
- Achieving and maximizing the positive impacts of reducing food loss and waste requires good governance and human capital development, as well as collaboration and partnership.
2021 Theme is the International Year of Fruits and Vegetables
Fruits and vegetables are worth more than their price. By maintaining their quality and ensuring their safety throughout the supply chain, from production to consumption, losses and wastage are reduced and their availability for consumption increases.
Innovate, cultivate, reduce food loss and waste
Innovation, technology, and improved infrastructure are essential to increase the efficiency and productivity of fruit and vegetable supply chains to reduce loss and waste.
Stop Food Loss and waste, for the people, for the panet
The International Day of Awareness of Food Loss and Waste is a possibility to name to move the public countrywide or neighborhood and the non-public sector (corporations and individuals), to prioritize movements and pass beforehand with innovation to lessor meals loss and waste toward restoring and constructing returned higher and resilient-ready, meals systems.
Quick tips for reducing food waste
- Adopt a healthier, more sustainable diet
- Buy only what you need
- Pick ugly fruit and vegetables
- Store food wisely
- Understand food labelling
- Start small – Take smaller portions at home
- 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