Technical Platform on the Measurement and Reduction of Food Loss and Waste

Food waste reduction Related News
The Holiday Season is rapidly approaching with annual Christmas and New Year celebrations among friends and families around the world. Despite what is usually a festive period, for many, there are still numerous concerns and worry due to the current ongoing global crises. (Continue reading ...)
The event, which aimed at gathering perspectives and experiences from stakeholders from various parts of the world regarding applying science and leveraging innovation to sustainably reduce food loss and waste (FLW), resulted in a very rich discussion that looked at the nature of science and innovation for FLW reduction and the enabling environment to support innovation.

The Food and Agriculture Organization of the United Nations (FAO) is pleased to launch a call for governments, companies, institutions and individuals to pledge to align their action agendas to halve food waste by 2030 and reduce food losses by at least 25 percent, toward acceleratin...


Food loss and waste (FLW) is a global burden with a negative impact on the economic, social, and environmental dimensions of sustainable development. The loss and waste of food suitable for human consumption hampers food security and nutrition and hinders the realization of the human right to ...


Reducing food loss and waste represents a “triple-win” opportunity—for the climate, for food security and for the sustainability of our food systems. It must be a priority in these times of rising food insecurity, malnutrition and hunger across the globe.

For many of us on the planet tod...

Tackling the scourge of food loss and waste represents a triple win opportunity for the climate, for food security, as well as for the sustainability of our agrifood systems.
FAO online webinar to promote awareness of the various tools and methodologies.

Rome/Labuan Bajo, Indonesia - The challenges undermining global food security call for a complex approach embracing investment, policy reforms and better use of resources, QU Dongy...

African Union (AU) Malabo Declaration on Agriculture and Postharvest Losses

The AU launched  2014 the “Year of Agriculture and Food Security” marking the 10th anniversary of the Comprehensive African Agriculture Development Programme (CAADP) on January 30, 2014 during its 22nd Assembly in Addis Ababa, Ethiopia...

Food losses and waste in the context of sustainable food systems
Summary and recommendations of the High Level Panel of Experts on Food Security and Nutrition (HLPE) report on “Food losses and waste in the context of sustainable food systems” are now available.
A short course providing participants with expert lectures on a wide variety of topics relevant to the crop supply chain from quality parameters, value chain analysis, and economic impact of food losses & waste to multi-stakeholder involvement.
SFS WEBINAR: Promoting partnerships and synergies for food loss and waste reduction

The 10YFP is a global commitment that was adopted at the United Nations Conference on Sustainable Development (Rio+20) in 2012, in response to the need to accelerate the shift towards sustainable consumption and production (SCP) in both developed and developing countries. The One Planet networ...


The State of Food and Agriculture 2019 (SOFA) launched at a press conference with the Director-General and Maximo Torero (ADG-ES), on Monday, 14 October at 12:00 in the Sheikh Zayed Centre is about Moving forward on food loss and waste reduction. It provides in...

In this COVID-19 crisis FAO wants to propose for consultation and raise awareness to food waste issues. You can access a series of an educational-engaging package designed to educate young people to value food and reduce its loss.

With physical distancing and reduced shopping trips to supermarkets, buying large quantities of fresh fruits and vegetables becomes difficult, with the risk of them going to waste, during this COVID-19 pandemic. There are, however, simple ways in which fruits and vegetables can be preserved at home to reduce waste. Many vegetables, can be blanched by dipping in boiling water for approximately 5 minutes and then pickled and fermented. Fruits can be preserved by blanching and freezing, juicing, drying, frying, or preserved with sugar into jams and fruit preserves.
Root crops and bananas can be fried to produce chips.

Pulses are important in agricultural production systems, in managing soil fertility, reducing the adverse effects of climate change and enhancing resilience especially for the most vulnerable groups, especially women and children; in food and feed especially during lean periods in food- and nutrition-insecure countries. Furthermore, pulses are an important source of income for the most vulnerable households in developing countries around the world and account for a relatively large share of world trade through processing and marketing. Measures taken by countries to contain the spread of the COVID-19 pandemic could likely increase exacerbate losses in pulses due to inappropriate harvest and post-harvest practices, ultimately contributing to reducing their availability and accessibility.
Disruptions in supply chains resulting from blockages on transport routes, transport restrictions and quarantine measures are resulting in significant increases in food loss and waste, especially of perishable agricultural produce such as fruits and vegetables, fish, meat and dairy products.
Mediterranean Diet can contribute to Food Loss and Waste reduction
On 23 September 2020, an online event (below a link to its recording) part of the initiative “Mediterranean Diet’s Principles for Agenda 2030”, a series of thematic sessions promoted by the Italian Permanent Representation aimed to raise awareness on how the Mediterranean Diet can help achieve the Sustainable Development Goals.
Indian and European students network engaged in DO GOOD: SAVE FOOD

Eumind (Europe meets India) is a network of schools aimed at facilitating learning across the borders. It creates and supervises virtual exchange projects in which Indian and European students work together on real-life issues such as sustainability, human rights and arts & culture. Among other projects done by students on various subjects, inspired by the FAO DO GOOD SAVE FOOD education material, a new project was launched on 'Saving Food' following the DO GOOD SAVE FOOD tool kit.

On the occasion of the 2021 virtual global event a clear call to action was made to the public (national or local authorities) and private (businesses, including producers) sectors and individuals. They were called to prioritize actions and move ahead with innovation to reduce food loss and waste and contribute to restoring and building better agri-food systems.
Food waste reduction Related Publications

Food waste is all the food thrown away that could have been good to eat. If something spoils in your fridge because you have not eaten it in time; if you have served too much on your plate and throw away your leftovers instead of eating them later... this is food waste.


Regulatory measures to tackle food loss and waste (FLW) include establishing institutional mechanisms for coordination of action, allocating clear roles and responsibilities among all stakeholders involved and setting binding targets for the reduction of FLW.


Stakeholders from across the Mediterranean shared practical experiences of their engagement in circular economy practices for food waste management at urban/local level. Tackling food waste and circularity from diverse angles of the Mediterranean food systems, they reflected on success factors and challenges, discussing ways to facilitate partnerships and replication of solutions across the Mediterranean.


This teaching guide is expected to contribute to significantly reducing food waste in schools and households (both plate and kitchen waste) and related negative socio-economic and environmental impacts.


This teaching guide is expected to contribute to significantly reducing food waste in schools and households (both plate and kitchen waste) and related negative socio-economic and environmental impacts.


This teaching guide is expected to contribute to significantly reducing food waste in schools and households (both plate and kitchen waste) and related negative socio-economic and environmental impacts.


This teaching guide is expected to contribute to significantly reducing food waste in schools and households (both plate and kitchen waste) and related negative socio-economic and environmental impacts.


This “education package” named “Do Good: Save Food!” is comprised of different modules that teachers can use in class to plan lessons and activities around the issue.


This is part of an educational package designed to engage and educate young people and to heighten their awareness of food so as to reduce waste. The goal is to raise awareness among school children, teachers, staff and their families and networks.


It offers tips and hands-on recommendations on how to reduce food waste in our lives as consumers - be it when shopping for food, cooking at home, or eating out - by introducing simple habits and making small changes every day.

European Food Banks today: commitment, creativity, and openness to change

Even during the unexpected and unprecedented COVID-19 pandemic, Food Banks belonging to the European Food Banks Federation are showing evidence to be resilient through their daily dedication and determination. The context can vary from country to country, but all European Food Banks are showing similar challenges such as the growing...

How to Prevent Bread Losses in the Baking and Confectionery Industry

Food losses and waste are associated with inefficient use of agricultural land, water and other resources and agricultural raw materials. Reducing the scale of food wastage is one of the most urgent challenges for food system operators, starting from agriculture to food consumption in the households.


On 14 December 2021, the European Food Banks Federation organised its Annual Forum on Food Aid and Social Inclusion with the title “Fruits and vegetables for human development: let’s take action!”. This conference is organised by FEBA together with Italmercati. On this ocassion, we bring together distinguished speakers addressing the...

Coping strategies of dairy cooperatives and loss and waste

Unlike any other crisis, the COVID-19 pandemic significantly impacted food value chains at all levels (production, processing, logistics and even consumer behaviour to name a few). The impacts vary across countries and are constantly changing with the spread of the pandemic as governments, stakeholders and other actors in value chains...

Why Reducing Food Loss and Waste Matters

A reduction in food loss and waste will not only help conserve precious natural resources and reduce the greenhouse gas emissions, it will also help strengthen global food security and improve access to nutrition for vulnerable populations.   Read the article ...   © Institute of Food Technologists    

European Food Banks: a wave of solidarity to face COVID-19

Since March 2020, the COVID-19 has presented an unprecedented challenge across Europe, disrupting the normality of our lives and with severe impacts on our society and economy. On the occasion of FEBA Annual Forum on Food Aid and Social Inclusion, the European Food Banks is publishing a new report, highlighting the...


Following the request of the 26th Session of the Committee on Agriculture (COAG), FAO has developed the Voluntary Code of Conduct for Food Loss and Waste Reduction (CoC). The document was submitted to the FAO Conference for consideration and endorsement, and approved on 15 June 2021.

Food systems and COVID-19 in Latin America and the Caribbean

The ongoing pandemic has threatened the food and nutritional security of millions of Latin Americans and Caribbean people. These interruptions in the links of the value chain of the agri-food system have resulted in greater food loss and waste. We are not yet in a position to say when the...


Wasting food means wasting money, labour and resources such as energy, land and water that go into producing the food. Wasting food increases greenhouse gas emissions and contributes to climate change. Learn more!


The Food Waste Index Report aims at supporting the goals of SDG 12.3. It does so by presenting the most comprehensive food waste data collection, analysis and modelling to date, generating a new estimate of global food waste.

Food waste reduction Related Events



Hybrid Event, Sharm El-Sheikh (Egypt), 12/11/2022

This event took place in the Food and Agriculture Pavilion at the United Nations Climate Change Conference 2022 (COP27); it was co-hosted by CGIAR (formerly the Consultative Group for International Agricultural Research), FAO and The Rockefeller Foundation.



Hybrid Event, Sharm El-Sheikh (Egypt), 16/11/2022

Commitments are required from governments and the private sector to set targets and achieve global reduction of food loss and waste. The event included a diverse set of pledges and highlights the accomplishments of governments, businesses and financial institutions.



Hybrid Event, Sharm El-Sheikh (Egypt), 15/11/2022

Part of the activities of the Food Is Never Waste Coalition (of which FAO is a member) at COP27 in Sharm-El-Sheikh, Egypt saw the launching of a pledge to m...



Virtual Event, 12/12/2022

A Food Loss and Waste Master class will be held in December 2022. This virtual event will be addressed to youth who want to discover more about the causes of food loss and waste and solutions to achieving the SDG 12.3 target.





Hybrid Event, 19/10/2022 - 21/10/2022

Global food security in the XXIs: Risks, challenges and solutions to ensure resilient and sustainable fresh food supply chains

At a time where urgent action is needed to secure accessibility to food worldwide, WUWM Abu Dhabi 2022 will bring together high level public and private sector practitioners and experts from around the world in productive dialogue around these ke...



Hybrid Event, 20/10/2022

The meeting will begin with an overview from co-chairs of Platform sub-groups of their respective areas of work and planned deliverables. Developments in food loss and waste prevention, including the global coalition ‘Food is never waste’ will be illustrated.



Rome (Italy), 14/10/2014

41st session of the Committee on World Food Security (CFS) Side event ‘Getting into Action on Food Losses and Waste (FLW)’ co-organized by the Swiss Agency for Development and Cooperation (SDC) and the Rome-based UN Agencies Food and Agriculture Organizat



Virtual Event, 15/10/2014

This webinar will present current evidence of high levels of global postharvest food losses, identify the causes and sources of losses occurring between the farm and the market, and provide information on a wide range of options for using simple, cost eff





The Hague (Netherlands), 16/06/2015 - 19/06/2015

The Hague (Netherlands) - The Government of the Netherlands will host the Conference NO MORE FOOD TO WASTE - Global action to stop food losses and food waste from 16th to 19th of June at The World Forum in The Hague, The Netherlands. A High Level Segment





Virtual Event, 01/10/2015 - 30/10/2015

  From 1 to 30 October 2015, the Livestock Production Systems Branch of Animal Production and Health Division, FAO will host, as part of the “Save Food” initiative, an e-conference on "Utilization of Food Loss and Waste as well as Non-Food Parts as Lives



Virtual Event, 04/12/2015

Rome, Italy - During the 153rd session of FAO Council, this side event will launch the FAO and International Food Policy Research Institute (IFPRI) Technical Platform on Food Loss and Waste and highlight knowledge and concrete steps.





Wageningen (Netherlands), 12/09/2016 - 23/09/2016

In this course, we will look at ways to minimise losses, reduce food waste and explore alternative uses. Ultimately, reduction of losses contributes to food security. During the course we will critically analyse the crop supply chain, and design sustaina



Virtual Event, 13/07/2020

12:00 – 13:30hs (EDT/NY Time) - Virtual Meeting The Permanent Mission of Chile to the United Nations, the Permanent Mission of India to the United Nations and the Food and Agriculture Organization of the United Nations (FAO) are pleased to invite you to



Virtual Event, 29/09/2022

On 29 September 2022, the International Day of Awareness of Food Loss and Waste will be observed for the third time.



Virtual Event, 20/01/2022

In the framework of Nutrition for Growth (N4G) 2021 Summit a side event titled "Reducing Food Loss and Waste in Fruits and Vegetables, for improving access to healthy diets" organized by FAO will be convened on 20 January 2022. This side event will highl