Food Waste

Globally, approximately a third of all food produced for human consumption is lost or wasted.

In the EU, an estimated 20% of the total food produced is lost or wasted, while 43 million people cannot afford a quality meal every second day. Food is lost or wasted along the whole food supply chain: on the farm, in processing and manufacture, in shops, in restaurants and canteens and in the home. The reasons for food waste vary widely and can be sector-specific.

Food loss and waste in industrialised countries are as high as in developing countries, but their distribution is different:

• in developing countries, over 40% of food losses happen after harvest and during processing;
• in industrialised countries, over 40% occurs at retail and consumer level.

circular_economy2

The issue

Reducing food waste has enormous potential for reducing the resources we use to produce the food we eat. Being more efficient will save food for human consumption, save money and lower the environmental impact of food production and consumption.

Food waste prevention is an integral part of the Commission’s Circular Economy Package to stimulate Europe’s transition towards a circular economy which will boost global competitiveness, foster sustainable growth and generate new jobs. 

The EU and the EU countries are committed to meeting the Sustainable Development Goal 12.3 target to halve per capita food waste at the retail and consumer level by 2030, and reduce food losses along the food production and supply chains.

Expert Group Member

Through the EU Platform on Food Losses and Food Waste, the Commission is analysing in close cooperation with industry, consumer and other NGOs, research institutes and EU countries policy experts how to reduce food waste without compromising food safety, while also discussing options for possible EU actions. It is also the forum to support achievement of the SDG targets for food waste reduction in the EU. In its framework, the Commission together with stakeholders is:

examining ways to improve the use of date marking by actors in the food chain and its understanding by consumers, in particular “best before” labelling.

Topics

Food Safety

Sustainability

Food Waste

Logistics