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


Threshing rice.


Efforts and ideas in planning and implementing their national pathways for agrifood systems transformation to reduce hunger, poverty, and food loss and waste, protect biodiversity and tackle climate change were discussed.

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.



Sharm El-Sheikh (Egypt), Hybrid Event, 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 mobilize commitments...



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.


Yams are second to cassava as the most important tropical root crop and are a staple food in many parts of Africa, Southeast Asia and the South Pacific. Seventy percent of the 50 million tonne world output of 2008 was grown in Nigeria (FAOSTAT).The starchy tuber, with a rough brown skin, is produced by a herbaceous vine and takes from 8 to 11 months to mature after planting.


Papaya (Pawpaw) is an early-bearing, space-conserving, herbaceous crop requiring a tropical climate. It is fast growing and has a single straight or sometimes branched stem reaching 2-10 m height. With the development of better cultivation techniques, new varieties, improved crop handling and post-harvest technologies, papaya is gaining importance in the world tropical fruit market.


Rice is a staple food for over half the world's people and has the second largest cereal production after maize with over 685 million tonnes recorded in 2008 (FAOSTAT). China, India, Indonesia and Pakistan are the biggest producers. Rice cultivation requires more water than other cereals and is more labour intensive.


Every year, around 14 percent of the world’s food is lost after harvest and in the distribution chain prior to retail, and an additional 17 percent of food available to consumers is wasted. Food loss and waste account for 8 to 10 percent of the world’s greenhouse gas emissions. Carbon dioxide i...


This video looks at an example of achieving better nutrition in Malaysia through reductions of food loss and waste.


Rosa Rolle, FAO officer, highlights how food loss and waste present challenges to meeting our goals of feeding a growing population, but there are steps we can take to diminish food loss and waste.


Although there may be an economic loss, food diverted to other economic uses, like animal feed, is not considered as food loss or waste, nor are the inedible parts of food products.