reducing food loss and waste

September 2013

Brian Lipinski, Associate, World Resources Report Photo: WRAP

REDUCING FOOD REDUCING FOOD LOSS AND WASTELOSS AND WASTE

32%

24% of global food supply by energy content (calories)

of global food supply by weight

Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

Food loss and waste represent huge amounts of the global food supply

Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

During or immediately after harvesting on the

farm

After produce leaves the farm for handling, storage,

and transport

During industrial or domestic

processing and/or packaging

During distribution to markets,

including losses at wholesale and

retail markets

Losses in the home or business of the consumer,

including restaurants and

caterers

Food is lost or wasted along the entire value chain

Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

Food loss is more prevalent in developing countries while food waste is more prevalent in developed countries100% = 1.5 quadrillion kcal

Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes and prevention. Rome: UN FAO.

North America has the highest per capita food loss and wasteKcal/capita/day

Source: WRI analysis based on FAO. 2011. Global food losses and food waste—extent, causes and prevention. Rome: UN FAO.

As regions get richer, waste becomes more prevalent than loss(Percent of kcal lost and wasted)

Note: Number may not sum to 100 due to rounding.

A Food Waste Protocol

Photo source: Marisa McClellan.

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