Reducing food waste key to solving sustainability challenges

Addressing the issue of food waste could help resolve many sustainability challenges faced by the food industry, according to the Food & Agriculture Organization of the United Nations (FAO).

In a paper to be presented at the Sustainable Foods Summit, the FAO will show how a third of the food produced for human consumption is lost or wasted in the supply chain. In developing countries, this is often the result of inadequate storage and distribution, while in affluent countries, waste at the retail and consumer level is the major cause.

Delegates at the summit will learn about recent studies that are linking food losses and waste to food inflation, food security, resource inputs and climate change. The summit also aims to show how greater efficiency in supply chains can raise food output and help reduce consumer prices.

The Food Waste Reduction Alliance (FWRA) will also present at the summit, outlining the importance of a collaborative approach to reducing food waste. The FWRA was formed by American food manufacturers, retailers and restaurant operators that realised the importance of tackling food waste.

Tackling Food Waste is a focal theme of the 3rd North American edition of the Sustainable Foods Summit. Taking place in San Francisco on 22 and 23 January 2013, the summit will bring together leading organisations involved in tackling food losses and waste. Papers will be given by FAO United Nations, Natural Resources Defense Council, Food Waste Reduction Alliance, Whole Foods Market, Bon Appétit Management Company and Feeding America, among others.

For more information on the Sustainable Foods Summit, click here.