Food loss and waste amounts to major loss of resources, including water, land, energy, labour and capital and leads to greenhouse gas emissions, contributing to climate change. Progress is being made in this area. Rome, 11 September 2013 - The waste of a staggering 1.3 billion tonnes of food per year is not only causing major economic losses but also wreaking significant harm on the natural resources that humanity relies upon to feed itself, says a new FAO report released today. A new online platform gives support to development actors and governments in reducing food loss and waste across the globe. For now, much of the new evidence generation will continue having to rely on the ingenuity of researchers as highlighted … Addressing policy makers, the report also offers a comprehensive analysis of the critical loss points in specific supply chains, thus providing examples on appropriate measures for an effective reduction. Food loss refers to the decrease in edible food mass at the production, post-harvest and processing stages of the food chain, mostly in developing countries. the promise of food loss and waste reduction for food security and environmental conservation. Projects such as FAO’s Food Waste Footprint (FWF) project and Save Food: Global Initiative on Food Loss and Waste Reduction, demonstrate that reducing food wastage is a logical priority to establish more sustainable patterns of production and consumption. The Food and Agriculture Organization of the United Nations (FAO) estimates that 32 percent of all food produced in the world was lost or wasted in 2009. Moving forward on food loss and waste reduction. When food is loss or wasted, all the resources that were used to produce it – including water, land, energy, labour and capital – go to waste. Phase II of the FWF project translated the environmental impacts of food wastage into societal costs, measured in monetary terms. 16 May 2011 ... Food is lost or wasted throughout the supply chain, from initial agricultural production down to final household consumption. 3 Notten et al. The FWF project demonstrates that reducing food wastage is a logical priority to establish more sustainable patterns of production and consumption. 4 Lipinski (2013). Download the Food Wastage Footprint publications: Contact us  | Terms and Conditions |  Scam Alert, Greening the Economy with Agriculture (GEA), Missing Food: The Case of Postharvest Grain Losses in Sub-Saharan Africa, Preparatory Study on Food Waste Across EU 27, The Climate Change Impact of US Food Waste, Water and Carbon Footprint of Household Food and Drink Waste in the UK, UNEP Green Economy Report Chapter on Waste, Tristram Stuart: The global food waste scandal. — 2021 designated International Year of Fruits and Vegetables. The database contains data and information from openly accessible reports and studies measuring food loss and waste across food products, stages of the value chain, and geographical areas. In addition, the disposal of food loss and waste in landfills, leads to greenhouse gas emissions, contributing to climate change, said FAO. Less food loss and waste would lead to more efficient land use and better water resource management with positive impacts on … supply chain before it even reaches the consu mer (FAO 2011). The state of food and agriculture 2019. Across global food systems, food loss and waste (FLW) is a widespread issue, posing a challenge to food security, food safety, the economy, and environmental sustainability. Regional estimates suggest that: A side event focused on Driving Food Loss and Waste through Innovation was organized by the Food and Agriculture Organization of the United Nations (FAO) in collaboration with the One Planet Sustainable Food System Programme, on the margins of the 47th Session of the Committee on Food Security (CFS). Attended by 350 individuals, the virtual event took place on 10 February 2021. Loss and waste of food means waste of resources, less chance of reducing hunger and a greater ecological impact on the planet. THE Director-General of the Food and Agriculture Organisation of the United Nations (FAO), QU Dongyu, is calling for the reduction of food loss and waste while appealing for the development in healthy and sustainable food production through innovation and technology. FAO, Rome. Rome/Nairobi/New York, 29 September 2020 – At the global event marking today the first International Day of Awareness of Food Loss and Waste, the UN Food and Agriculture Organization (FAO), the UN Environment Programme (UNEP) and their partners urged everyone to do more to reduce food loss and waste or risk an even greater drop in food security and natural resources. Worldwide, 14 percent of food is lost before it reaches stores, and the United Nations Food and Agriculture Organization (FAO) launched a new platform to help reduce that damage and waste by consumers. Food loss and waste reduction should be seen as a means toward achieving other objectives, including improving food security and nutrition, reducing greenhouse gas emissions, lowering pressure on water and land resources and can increase productivity and economic growth. 7 Why is food lost or wasted? So, imagine how big the number could be at the global level! Drastic reduction of food loss and waste is therefore imperative and will be an essential part of the UNFSS agenda. Absurd quantities of food are lost and wasted every year in a world where 700 million people go hungry each day and where planetary boundaries are being exceeded by unsustainable food production. We compliment the World Bank for this pioneering framework. Case studies in the small-scale agriculture and fisheries subsectors methodology Food loss measurement research in the context of the Global Strategy to Improve Agricultural And Rural Statistics Food loss and waste … Qu Dongyu, the Director-General of the Food and Agriculture Organization of the United Nations (PHOTO/File). PHTRC, FAO observe 1st food loss, waste awareness day 2 October 2020 “Significant quantities of food produced today across the globe are lost and wasted across the supply chain and never make it to the mouth of consumers. The International Year of Fruits and Vegetables 2021 was officially launched by the Director General of FAO A means to improve nutrition and reduce food loss and waste, says Director-General Driving food loss and waste reduction through innovation The report defines food loss and waste as a deterioration in food quantity or quality along the food supply chain. Food waste refers to the discard of edible foods at the retail and consumer levels, mostly in developed countries. The European Commission welcomes this initiative and joins the Food and Agriculture Organisation (FAO) of the United Nations and other relevant organisations in the global call to action against food loss and waste. Watch the Food Wastage Footprint I video in: English / French / Spanish, Watch the Food Wastage Footprint II video in: English / French / Spanish / Arabic / Chinese / Russian / German. Reducing food loss and waste is essential for reaching the Sustainable Development Goals (SDGs). Rome/Nairobi/New York, 29 September 2020 – At the global event marking today the first International Day of Awareness of Food Loss and Waste, the UN Food and Agriculture Organization (FAO), the UN Environment Programme (UNEP) and their partners urged everyone to do more to reduce food loss and waste or risk an even greater drop in food security and natural resources. In a statement issued ahead of the first-ever International Day of Awareness of Food Loss … Food waste refers to the decrease in the quantity or quality of food resulting from decisions and actions by retailers, food service providers and consumers (SOFA, 2019). It illustrates how food loss and waste varies across stages in the food supply chain, as well as between regions and commodity groups. The Food Loss and Waste database is the largest online collection of data on both food loss and food waste and causes reported throughout the literature. It developed a full-cost accounting (FCA) methodology (see Concept Note 2) to evaluate the direct financial costs, the lost value of ecosystems goods and services, and the loss of well-being associated with natural resource degradation. Food loss happens before the food gets to the consumer and is typically an unintended result of the agricultural and distribution processes. Yet, more than one third of the food produced today is lost or wasted. Food loss occurs from harvest/slaughter up to but not including retail; food waste … The project used an LCA model (see Concept Note 1 and Technical Document) to assess the magnitude of the environmental impacts of food wastage and identify ‘hotspots’ (for regions, commodities and stages of the food supply chain) where mitigation efforts should focus. from consumers in areas of mass food consu mption (Cloke 2016). The campaign forms part of the project Reduction of Food Loss and Waste in the Countries of Central Asia, funded by Turkey through the FAO-Turkey Partnership Program on Food and Agriculture. Food loss measurement research in the context of the Global Strategy to Improve Agricultural And Rural Statistics Food loss and waste measurement (including in the context of the SDGs) Current “place-holder” SDG indicator 12.3.1 Food loss index Household food waste global indicator Opportunities ROME — Marking the International Day of Awareness of Food Loss and Waste for the first time since its inception, the UN Food and Agriculture Organization (FAO) on Tuesday launched a call to action to tackle what it called “the big challenge of our time.” Chronic hunger worldwide – 12.9 per cent of the population in developing regions suffer from hunger; Obesity related health conditions – globally over 30 per cent … Following FAO (2014), food losses are considered to be any reduction in quantity or quality of food commodities in the supply-chain 7; while food waste comprises any reduction in quantity or quality of food products in the retail and final consumption stages. A flagship report of the Food and Agriculture Organization of the UN (FAO), the SOFA provides the latest estimates of food loss and waste, and lays out the costs and … This food wastage represents a missed opportunity to improve food security and comes at a steep environmental price. The Food and Agriculture Organization (FAO) has unveiled a new platform to help accelerate global reduction in food loss and waste. Food loss and waste: Facts and futures 1 Food Loss and Waste: Facts and Futures Taking steps towards a more sustainable food future FOOD 2017 repOrT za This report was ... 2 FAO (2011). The Food Loss Index developed by FAO (2019) and the Food Waste Index under development by UNEP are the agreed indicators to monitor SDG target 12.3. Progress is being made in this area. A supplementary Toolkit was produced detailing best practices for the reduction of food wastage. The report defines food loss and waste as a deterioration in food quantity or quality along the food supply chain. Food loss and waste must be reduced for greater food security and environmental sustainability First International Day of Awareness of Food Loss and Waste observed on 29 September 2020 . Across global food systems, food loss and waste (FLW) is a widespread issue, posing a challenge to food security, food safety, the economy, and environmental sustainability. Sustainable Development Goals For more information see FAO's technical platform on the Measurement and Reduction of Food Loss and Waste. The global full costs of food wastage amount to about 2.6 trillion USD per year, including USD 700 billion of environmental costs and USD 900 billion of social costs. The SOFA 2019 report includes initial estimates from the FLI for the year 2016. Still, most food loss and waste comes . 5 Grolleaud (2002). Furthermore, when we talk about the economic impacts of food waste also includes the cost incurred on food waste management. No accurate estimates of the extent of FLW are available, but studies indicate that FLW is roughly 30 percent of all food globally (FAO 2015) . Food waste refers to the discard of edible foods at the retail and consumer levels, mostly in developed countries. Food loss refers to the decrease in edible food mass at the production, post-harvest and processing stages of the food chain, mostly in developing countries. Food losses represent a waste of resources used in production such as land, water, energy and inputs, increasing the green gas emissions in vain. Food and Agriculture Organization of the United Nations (FAO) on Monday estimated that food losses in sub-Saharan Africa add up to 432 billion Kenyan shillings (about 4 billion U.S. dollars) annually. B) FAO’s definition of food waste. Progress is being made in this area. This food wastage represents a missed opportunity to improve food security and comes at a steep environmental price. The platform will contain information on measurement, reduction policies, alliances, actions and examples of successful models applied to reduce food loss and waste. 13 Why do we need to reduce food loss and waste? FAO photo Roma. Significant quantities are also wasted in retail and at the consumption level. Using the FCA framework, seven case studies investigated the socio-environmental benefits of different mitigation options. The report defines food loss and waste as a deterioration in food quantity or quality along the food supply chain. This estimate is based on weight. Phase I of the project produced the first ever global Food Wastage Footprint (FWF) to quantify the impacts on the atmosphere, water, land and biodiversity. Global food losses and food waste www.fao.org. However, considerable data challenges in developing these indices remain. Therefore food that was originally meant to human consumption but which fortuity gets out the human food chain is considered as food loss or waste even if it is then directed to a non-food use (feed, Food loss analysis: causes and solutions. Food loss and waste facts Every year around the globe 1.3 billion tonnes of food is lost or wasted, that is a 1/3 of all food produced for human consumption. Investments in food wastage reduction can achieve economic, environmental and social dividends, while contributing to food security and reducing greenhouse gas emissions. B) FAO’s definition of food waste W ithin the FAO’s definitional framework, f ood waste is delimited by two other notions: food loss, food waste and food wastage. These results were presented to the FAO Regional Conference for Europe in April 2014. Food loss and waste amount to major loss of resources, including water, land, energy, labour and capital and leads to greenhouse gas emissions, contributing to climate change. W ithin the FAO’s definitional framework, f ood waste is delimited by two other notions: food loss, food waste and food wastage. Food loss and waste accounts for about 4,4 gigatonnes of greenhouse gas emissions (GHG) per year. In addition, the FAO and the United Nations Environment Programme are developing the Food Loss Index (FLI) and the Food Waste Index (FWI). FOOD LOSS AND WASTE – FRAMING THE ISSUES 1 Key messages 1 Food loss and waste and the Sustainable Development Goals 2 What is food loss and waste? A conceptual framework 4 How much food loss and waste occurs? Keep reading to find out what the difference is and why it matters to us ( FAO ). It provides a foundation for concerted action and innovative endeavors. However, food wastage also causes serious environmental impacts. The Food Loss Index developed by FAO (2019) and the Food Waste Index under development by UNEP are the agreed indicators to monitor SDG target 12.3. Extent of Food Losses and Waste Roughly one-third of the edible parts of food produced for human consumption, gets lost or wasted globally, which is about 1.3 billion ton per year. No accurate estimates of the extent of FLW are available, but studies indicate that FLW is roughly 30 percent of all food globally (FAO 2015). This amounts to 1.3 billion tonnes per year. Roughly one third of the food produced in the world for human consumption every year – approximately 1,3 billion tonnes – gets lost or wasted. This new edition of the report focuses on food losses and waste, providing new estimates of the world’s food post-harvest up to, but excluding, the retail level. The campaign forms part of the project Reduction of Food Loss and Waste in the Countries of Central Asia, funded by Turkey through the FAO-Turkey Partnership Program on Food and Agriculture. Food loss and waste – roughly 30 per cent of the food produced worldwide is lost or wasted every year. Food loss and waste (FLW) has become a highly visible global issue. Indonesia is the fourth most populated country in the world with 11 percent of the … Food loss and waste is one of the most challenging contradictions of our time.” The financial costs of food wastage are substantial and amount to about USD 1 trillion each year. It will, for example, help advance joint public and private investments ... FAO, State of Food and Agriculture, 2019. v But did you know that there’s a difference between food waste and food loss? Yet we annually lose and waste 1,3 billion tons of food – or enough to feed 3 billion people. Food loss refers to a decrease in mass (dry matter) or nutritional value (quality) of food that was originally intended for human consumption. Food loss and waste amounts to major loss of resources, including water, land, energy, labour and capital and leads to greenhouse gas emissions, contributing to climate change.. (2014); Spiker et al. Save Food: Global Initiative on Food Loss and Waste Reduction, FAO's technical platform on the Measurement and Reduction of Food Loss and Waste, Regional Office for Europe and Central Asia, Regional Office for Latin America and the Caribbean, Regional Office for the Near East and North Africa. — 2021 designated International Year of Fruits and Vegetables. 8 Food Loss and Waste… The results were launched in September 2013 by the Director-Generals of FAO and UNEP. The SOFA 2019 report includes initial estimates from the FLI for the year 2016. Food loss and waste amount to major loss of resources, including water, land, energy, labour and capital and leads to greenhouse gas emissions, contributing to climate change. In addition, the FAO and the United Nations Environment Programme are developing the Food Loss Index (FLI) and the Food Waste Index (FWI). In addition, the FAO and the United Nations Environment Programme are developing the Food Loss Index (FLI) and the Food Waste Index (FWI). Global food production must increase by 60% by 2050 in order to meet the demands of the growing world population. When converted into calories, global food loss and waste amounts to approximately 24 percent of all food produced. (2017). The SOFA 2019 report includes initial estimates from the FLI for the year 2016. 17 Scope and structure of the report 19 CHAPTER 2 Investments in food wastage reduction can achieve economic, environmental and social dividends, while contributing to food security and helping to mitigate climate change. Per definition, food losses or waste are the masses of food lost or wasted in the part of food chains leading to “edible products going to human consumption”. Measuring Food Loss and Waste: An FAO Perspective Messung von Lebensmittelverlusten und - abfällen: Eine Perspektive der FAO Mesurer les pertes et gaspillages alimentaires: une perspective de la FAO THE Director-General of the Food and Agriculture Organisation of the United Nations (FAO), QU Dongyu, is calling for the reduction of food loss and waste while appealing for the development in healthy and sustainable food production through innovation and technology. The Food Loss and Waste Action Partnership, led by the Food and Land Use Coalition, initiated a cross-sector program to reduce food loss and waste in Indonesia by 50 percent by 2030. Food loss refers to a decrease in mass (dry matter) or nutritional value (quality) of food that was originally intended for human consumption. Definitions of Food Loss and Waste Together, food loss and waste comprise the total edibl e parts of plants and animals (food) that are produced and harvested for consumption … According to FAO, food waste accounts for the loss of $2.6 trillion annually in America alone. To this end, FAO met with Metro Turkey (a subsidiary of METRO AG, an international specialist in wholesale food) and the Ministry of Agriculture and Forestry of Turkey yesterday, with the objective of jointly reducing food loss and waste in Turkey's hotel, restaurant, catering and hospitality sector. FAO has also conducted a meta-analysis of existing studies that measure food loss and waste in countries all over the world and published it on the FLW Database. The results of the study suggest that roughly one-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year.