Reduction of food wastage


Food wastage is the discarding or non-consumptive use of food that is safe and nutritionally complete for human consumption throughout the food supply chain, from the primary production stage until it reaches the final consumer in the household [1]. The variety of factors that make up the complex problem of food waste, framed at different structural levels, requires the effective implementation of a comprehensive spectrum of countermeasures. Proposals for solutions aimed at reducing food waste include [2]:
  • Carrying out individual measures of a technical or behavioral nature by individual actors in the food supply chain.
  • Implementing good practices in crop and livestock production.
  • Developing adequate storage infrastructure, including the use of metal silos to minimise post-harvest grain losses.
  • Application of technical solutions in the area of food transportation, processing and packaging.
  • Ensuring adequate capacity development, education, training and services, together with expansion of the range of services offered.
  • Developing early warning systems and managing information on food demand and supply.
  • Promote a change in consumer behavior in the context of food consumption.
  • Integrating the issue of food waste into the policy framework.
  • Assigning value to surplus ‘saved’ food.
  • Redirecting surplus food to management practices such as feeding people in need, feeding animals, composting, or producing renewable energy.
  1. [1] H. Breewood (2019). What is food loss and food waste? Food Climate Research Network,
  2. [2] A. Pandey (2021). Food Wastage: Causes, Impacts and Solutions, Science Heritage Journal, 5(2), 17-20.