Pertes et gaspillages de nourriture dans les chaînes de valeur de la pêche et de l’aquaculture
  • Supportive Policy Environment
  • Application of Appropriate Technology
  • Skills and Knowledge
  • Services and Infrastructure
  • Regulatory Environment
  • Social and Gender Equity
  • Markets

Markets for Reducing Consumer Food Waste

Retailers are an important interaction point for consumers and food and are well placed to provide information and guidance regarding ways in which food waste can be minimized. Using labelling approaches such as “best before” in conjunction with advice on how best to consume products is one strategy. Providing clear advice on freezing food to avoid waste, is another. Other ways retailers can help consumers reduce food waste include:

  • provide food in smaller packages
  • discourage consumers from buying large amounts of food with a short shelf life
  • provide advice on how to limit food waste via loyalty card schemes
  • remove buy one, get one free promotions of core products
  • encourage consumers to buy misshapen or blemished fruits and vegetables to ensure they are not wasted
  • provide guidance on storage and freezing
  • ensure that date marks and instructions on food packaging are clear and consistent
  • encourage consumers to create shopping lists, perform meal planning, including assessment of portion size, and use leftovers
  • encourage purchase of frozen seafood
  • promote the idea of consuming parts of fish not commonly eaten, such as soups from made from fish heads

Key Publications

Consumer Food Waste Fact Sheet

This document focuses on why consumers waste food, how much, and what can be done to reduce this waste. This is useful for those involved in communicating strategy and policy to prevent consumer waste.

Recommendations on how food businesses can help customers make the most out of the food they buy are included. 

More Resources

More Resources

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.