FAO Food Losses and Waste in the Context of Sustainable Food Systems: Report

Although accurate estimates of losses and waste in the food system are unavailable, the best evidence to date indicates that globally around one-third of the food produced is lost or wasted along the food chain, from production to consumption.

This policy-oriented report from the High Level Panel of Experts on Food Security and Nutrition (HLPE) presents a synthesis of existing evidence about the causes of food losses and waste and suggests action to reduce them in order to improve food and nutrition security and the sustainability of food systems. The aim of this report, given the diversity of contexts, is to help all concerned actors to reduce food losses and waste by identifying the causes and potential solutions that may be implemented, alone or in a coordinated way, by the relevant actors in the food system, including the public and private sectors, civil society, individual producers, wholesalers, retailers and consumers. Successful reduction of food losses and waste will save resources and has the potential to improve food security and nutrition, goals shared with the Zero Hunger Challenge and the post-2015 sustainable development agenda. 

Read the entire story at: Food losses and waste in the context of sustainable food systems. A report by The High Level Panel of Experts on Food Security and Nutrition