MOST FOOD WASTE COMES FROM CONSUMERS

The world is Losing up to 40 Percent of its Food from Farm to Fork to Landfill.

The new studies released new highlights and key recommendations for reducing food waste across the food system. When food is wasted, so are the resources that go into producing it, including 21 percent of water used in the agricultural industry. Wasted food also generates climate change pollution equivalent to 37 million cars per year.”

What are the leading drivers of wasted food across the different stages of the supply chain and what can we do about it? A key finding reveals that consumers are the largest generators of food waste, followed by restaurants and other food service institutions, then farms and supermarkets. Wasted food consumes the equivalent of 18 percent of fertilizer.

Across the food chain, seafood has the highest rate of loss, followed by fresh fruits and vegetables.

National and corporate goals have been established in several countries with the ambition to cut waste by 50 percent by 2030. Consumer awareness is also growing, with major news and business outlets increasing their coverage of food waste by more than 200 percent since 2011.

Everyone — state legislators, food processors, retailers, restaurant owners, and consumers—, can take meaningful steps to change wasteful habits and save food, money, water, energy, and land from going to waste.

It's crucial to bull a more and more comprehensive data across the entire food chain, to better understand how much food is being wasted and where additional improvements can be made, and a concrete implementation plan to achieve the targets and further policy changes to prevent food waste—such as food date labeling legislation—and improved technological solutions that could reduce inefficiencies that lead to wasted food.

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