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.

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. Investments in food wastage reduction can achieve economic, environmental and social dividends, while contributing to food security and reducing greenhouse gas emissions. For more information see FAO's technical platform on the Measurement and Reduction of Food Loss and Waste.