Food Waste Food losses refer to the decrease in edible food mass available for human consumption throughout the different segments of the supply chain. In addition to quantitative losses, food products can also face a deterioration of quality, leading to a loss of economic and nutritional value. Food waste refers to food losses resulting from decisions to discard food that still has value. Food waste is most often associated with the behaviour of retailers, the food service sector and consumers, but food waste and losses take place all along food supply chains. FAO – “Save Food” website
Food waste is a problem mainly in industrialized countries, with retailers and consumers throwing away perfectly edible foodstuffs. Per capita waste by consumers is between 95 and 115 kilogrammes a year in Europe and North America. In sub-Saharan Africa and South and Southeast Asia, consumers throw away only 6 to 11 kilogrammes a year. Feeding the World Sustainably / by José Graziano Da Silva (UN Chronicle, 2012)
UN Entities
Think, Eat, Save: Reduce your footprint (UNEP/FAO Campaign) http://www.thinkeatsave.org
Food o o o
High-Level Task Force on the Global Food Security Crisis (HLTF) http://www.un.org/en/issues/food/taskforce/ http://www.un-foodsecurity.org/
International Fund for Agricultural Development (IFAD) o Food Prices: http://www.ifad.org/operations/food/index.htm o Food Security and Nutrition: http://www.ifad.org/hfs/index.htm
Special Rapporteur on the Right to Food http://www.ohchr.org/EN/Issues/Food/Pages/FoodIndex.aspx http://www.srfood.org/
World Food Programme (WFP) http://www.wfp.org/
and Agriculture Organization of the United Nations (FAO) SAVE FOOD : http://www.fao.org/save-food/en/ Food security: http://www.fao.org/economic/ess/ess-fs/en/ Food safety & quality: http://www.fao.org/food/food-safety-quality/home-page/en/