Globally, approximately one-third of food is lost or wasted, contributing to ~8% of annual greenhouse gas (GHG) emissions lost or wasted. Experts predict that food waste will increase further with diet shifts and increased incomes, indicating larger emissions lost and wasted, a situation that is unacceptable in the context of both global food insecurity and the need to mitigate climate change. Reducing food loss and waste therefore is critical. Scientists have found that reducing food loss and waste has high potential for reducing emissions in certain subsectors, and may even contribute to alternative energy production.
This project explores the evidence for how much mitigation could be achieved by reducing food loss and waste, drivers for food loss and waste in supply chains important to mitigation, and strategies for reducing food loss and waste to achieve food- and nutrition- secure food systems while also reducing emissions.
The project is establishing initiatives in selected high-potential value chains and regions with strong consortia that target the reduction of food loss and waste. The project will explore business models and finance, stakeholder incentives, and interventions in the enabling environment.
The project has identified the following priority countries: India, China, Vietnam, Colombia, Ethiopia, Ghana and Kenya.
In 2016, the project established relationships with stakeholders in agricultural food loss and waste research and practice and identified future partners in targeted value chains. The project made presentations at the 2016 APEC Expert Consultation on Food Loss and Waste, at Food 2030: Consumer and Global Food Systems, and at the Committee of World Food Security 43 conference.
In 2017-2018 the project will:
- Develop a model to assess the link between food loss and waste, and greenhouse gas (GHG) emissions, identify priority value chains to work on and identify the mitigation potential globally
- Identify priorities and working with selected companies on business cases on interventions to reduce food loss and waste, and thus GHG emissions
- Analyze the cost-benefits of interventions, pilots, and possible scaling up and development of sound business models
This project is led by Wageningen University & Research (WUR).