Annually, approximately 88 million tonnes of food waste are generated in the EU, with associated costs estimated at 143 billion euros. While an estimated 20% of total food production is lost or wasted, 33 million people cannot afford a nutritious meal every other day (Eurostat, 2018).
Approximately one-third of all food produced for human consumption is lost or wasted globally. According to FAO's Food Loss Index (FLI), approximately 14% of all food produced globally is lost from the post-harvest stage up to, but excluding, the retail stage.
According to the UNEP Food Waste Index 2021, approximately 931 million tonnes of food waste were generated in 2019 – 61% from households, 26% from food service, and 13% from retail. Similarly, in the EU, households generate more than half of total food waste (47 million tonnes), with 70% of food waste generated at home, food service, and retail (FUSIONS, 2016).
Food waste is not only an ethical and financial issue; it also depletes the environment's limited natural resources. The EU is committed to meeting SDG Target 12.3 of halving per capita food waste at retail and consumer levels by 2030, as well as reducing food losses along the food production and supply chains.
By reducing food losses and waste to help achieve Sustainable Development Goals, we can also:
support the fight against climate change (food waste alone generates 8-10% of global greenhouse gas emissions (UNEP Food Waste Index 2021))
save nutritious food for redistribution to those in need, helping to eradicate hunger and malnutrition
save money for farmers, companies and households
Food is lost or wasted along the whole food supply chain: on the farm, in processing and manufacture, in shops, in restaurants and canteens and in the home. The reasons for food waste vary widely and can be sector-specific.
Factors contributing to food waste include:
However, the EU Platform on Food Losses and Food Waste in food waste prevention to inspire and encourage public and private players to take action. The recommendations address action required at each stage of the food supply chain (including food redistribution) and include a set of horizontal or ‘cross-cutting’ recommendations, which often involve multiple actors and sectors.
Iva Ivanišević, April 2022.
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