Food losses and waste in the context of sustainable food systems

Although accurate estimates of losses and waste in the food system are unavailable, the best evidence to date coming from Food and Agricultural Organisation (FAO) indicates that approximately 1.3 billion tonnes per year (one-third of the food produced for human consumption) is either lost or wasted globally. Food is lost or wasted throughout the supply chain, from initial agricultural production down to final household consumption. These losses or waste means that the resources used in the food production are used in vain. Similarly greenhouse gas emissions resulting from the food production are emitted in vain. Food losses and waste (FLW) impact both food security and nutrition and the sustainability of food systems, in their capacity to ensure good quality and adequate food for this generation and future generations. Food losses and waste reduction is now presented as essential to improve food security and to reduce the environmental footprint of food systems. In this regard, the present study was conducted by the High Level Panel of Experts on Food Security and Nutrition (HLPE) at the request of the Committee on World Food Security (CFS). The study examined causes and drivers of FLW in food systems; options to reduce FLW; proposals to enabling change to reduce FLW for sustainable food systems and food security. In presenting the findings of the study, this report analyses FLW in a triple perspective: a systemic perspective, a sustainability perspective, including the environmental, social and economic dimensions of sustainability, and a food security and nutrition perspective, looking at how food losses and waste relate to the various dimensions of food security and nutrition. The report 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.