reducing food loss and waste
TRANSCRIPT
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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