Rome, Italy — According to the Food and Agriculture Organisation (FAO) of the UN, almost one-third of food produced for human consumption – approximately 1.3 billion tonnes per year – is either lost or wasted globally: Their reduction is now presented as essential to improve food security and to reduce the environmental footprint of food systems. The report titled „Food losses and waste in the context of sustainable food systems“ has been officially launched by the High Level Panel of Experts on Food Security and Nutrition (HLPE).
The report adopts a systemic perspective to analyze the impacts of food losses and waste (FLW) on the sustainability of food systems and on food security and nutrition. It reviews the wide range of causes of FLW, identifying broad categories and levels of causes. The report is deliberately oriented towards action. It provides practical elements for all concerned actors to identify, individually and collectively, their own set of possible solutions. It includes numerous examples, and proposes a “way forward” for actors to build strategies to reduce FLW in diverse contexts and situations.
The very extent of food losses and waste invites to consider them not as an accident but as an integral part of food systems. Food losses and waste are consequences of the way food systems function, technically, culturally and economically. This report analyses food losses and waste 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 full report can be downloaded from fao.org.
Source: HLPE c/o FAO