Zero Food Loss and Food Waste

Zuzana Kapsdorferová ()
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Zuzana Kapsdorferová: Slovak University of Agriculture in Nitra

Chapter Chapter 33 in Consumer Perceptions and Food, 2024, pp 683-697 from Springer

Abstract: Abstract The global amount of food waste and food loss produced each year forces policymakers and responsible actors to rethink food systems. Successfully reducing food loss and food waste can contribute to saving natural resources for future generations, alleviating hunger, and stabilizing food prices and will have the potential to improve food security and nutrition in line with the goals of the 2030 Agenda for Sustainable Development with Goal 2: Zero Hunger and Goal. 12: Responsible production consumption. This problem will become an increasing challenge due to the growing and wealthier world population, limited natural resources, the negative impact of climate change on food security, and the need to ensure enough quality food for the inhabitants of our planet. Food loss and food waste is a more modern phenomenon that both developing and developed countries face. In the world, every year there is more and more talk on the one hand about the insufficient amount of food and on the other hand about food losses and food waste. This is an urgent problem because about one-third of the food intended to feed the population is lost in the form of food post-harvest losses and food waste. This chapter focuses on food loss and waste from three approaches: a systematic approach, a sustainable approach, and an approach that considers food security and nutrition.

Keywords: Food systems; Supply chain; Food waste; Food chain; Natural resources; Food loss (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-981-97-7870-6_33

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DOI: 10.1007/978-981-97-7870-6_33

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