Consumption, food loss and food waste

To address food and nutrition needs while preserving natural and productive resources, agrifood systems must undergo a radical transformation towards sustainable diets and increased efficiency and equity in food consumption.

The sustainable diets approach helps capture efficiencies throughout the food chain and contributes to the transition to nutrition-sensitive and climate-smart agriculture and nutrition-driven food systems, which also can help reduce food waste.

One-third of human food produced is lost or wasted globally. According to FAO, food loss and waste negatively impacts livelihoods, food security and nutrition, climate change and scarce natural resources The goal of this work area is to facilitate the exchange of knowledge on greener food behaviours and sustainable diets, food loss and waste, and new circular business models in consumption.