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Sustainable Development Goals
One-fifth of the world’s final energy consumption in 2013 was from renewables.
More than 1 billion people do not have access to fresh water.
Households consume 29 per cent of global energy and contribute to 21 per cent of CO2 emissions.
1/3 of the food our planet grows is lost or wasted

Ensure sustainable consumption and production patterns

A growing global population with deteriorating natural resources and increased urbanization means more people to feed with less water, farmland and rural labour. Satisfying expected increases in water, energy and food needs means shifting to more sustainable production and consumption approaches.

Today, the world wastes or loses around a third of the food it produces while 815 million people go hungry. To feed the world sustainably, producers need to grow more food while reducing negative environmental impacts such as soil, water and nutrient loss, greenhouse gas emissions and degradation of ecosystems. Consumers must be encouraged to shift to nutritious and safe diets with a lower environmental footprint.

FAO is a leading actor in coordinating global initiatives, activities and projects on food losses and waste reduction, partnering with UN agencies, other international organizations, the private sector and civil society.

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Indicators

The success of the Sustainable Development Goals rests to a large extent on effective monitoring, review and follow-up processes. SDG indicators are the foundation of this new global framework for mutual accountability. FAO is the ‘custodian’ UN agency for 21 indicators, for SDGs 2, 5, 6, 12, 14 and 15 and a contributing agency for four more.

12.3.1 Global food loss index

FAO Publications

Global Food Losses and Food Waste

This publication is based on studies carried out from August 2010 to January 2011 by The Swedish Institute for Food and Biotechnology (SIK) on request from the Food and Agriculture Organization of the United Nations (FAO). [...]

City Region Food Systems and Food Waste Management

This book describes the results of 13 case studies on city region food systems and food waste management. It provides lessons learned on the institutionalisation of city region food policies and programmes [...]

Global Initiative on Food Loss and Waste Reduction

Food loss is defined as “the decrease in quantity or quality of food” and are the agricultural or fisheries products intended for human consumption that are ultimately not eaten by people or that have incurred [...] 

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