Техническая платформа по измерению и сокращению продовольственных потерь и пищевых отходов

Food waste reduction

Food waste is the decrease in the quantity or quality of food resulting from decisions and actions by retailers, food services and consumers (State of Food and Agriculture, 2019). Large amounts of nutritious edible food are often unnecessarily wasted and discarded by households, restaurants and retailers.

Many factors influence food waste and the numerous ways in which food is wasted. These range from consumer behaviour patterns, habits and knowledge to shelf-life and various marketing strategies employed by retailers to optimize profits.

As a result of a lack of awareness or knowledge, consumers often shy away from fresh produce such as fruits and vegetables that do not have a desirable appearance or have become discoloured despite maintaining their nutritional value and being safe to eat. This wasted food can profoundly affect environmental sustainability, food security, rural development and economic factors such as livelihoods. As such, reducing food waste is a crucial step in achieving the Sustainable Development Goals (SDGs), known as the Global Goals, especially SDG 2 (Zero Hunger) and SDG 12 (Responsible consumption and production).

This page provides access to a collection of relevant resources and information produced by the Food and Agriculture Organization of the United Nations (FAO) and other external parties on the various aspects related to food waste. The resources have been grouped into several categories relevant to the main theme of each article; click on the links below to access the list: