One of the major issues prevailing in the fisheries and aquaculture industry in Sri Lanka is the high loss and waste of fish, and it has become necessary to introduce strategies aimed at preventing and...

This study aims to improve understanding of how green and digital technologies could be used to reduce consumer food waste and what could be done to further unlock this potential.

In complement to the Food Loss Index, developed by FAO, the Food Waste Index covers the later stages of food’s journey – food waste – occurring at household, food service and retail level.

This website provides information on how to support the achievement of the SDG.3 target on food waste and maximise the contribution of all actors.

This guide is for restaurant sustainability directors, owners, and others in leadership roles in the U.S. restaurant industry involved in creating or monitoring food waste reduction strategies.