Food waste is a global sustainability issue with negative environmental, economic and social impacts. Producing food that is wasted puts pressure on water and other inputs. This can limit the availability of resources and increase costs of production. Food waste has social impacts as food that is wasted cannot reach those who need it to ensure a healthy diet. Food waste has risen to the top of the list of sustainability risks and is being tackled in national and international collaborative initiatives. Here governments, commercial businesses, industry organisations and NGO’s are joining together to agree targets and methods for improvement.
In this article Leslie Berger, an ADAS Agri-food consultant gives background on where food waste is generated and describes some collaborative initiatives in place to drive reductions.Contact name: Leslie Berger
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