Markets Institute: Preventing Food Waste
We produce enough food for everyone on the planet today. Going forward that will not be the case. Producing enough food more sustainably is our challenge. To do this, we will need to increase productivity and efficiency, while reducing waste and addressing consumption.
That is why an effective food strategy must address the issue of food loss and waste.
It’s estimated we waste a third of all food produced globally—one of every three calories. And the ecological impacts of this waste are so substantial, that eliminating existing food waste alone could reduce greenhouse gas emissions by 10 percent, water use by 23 percent and halve the amount of new food we need to produce by 2050. This makes reducing waste a huge opportunity.
The Markets Institute is now working to convene key stakeholders, including from the hospitality, retail and food services sectors, to explore how to measure and reduce waste from supply chains and day-to-day operations.
Want to learn more about the issue?
- GUEST COMMENTARY – HOW TRADE AND INFRASTRUCTURE WILL HELP FEED TOMORROW’S CITIES Chicago Council, by Jason Clay
- The global waste dilemma: where does our food go? The Financial Times
- Wasting food is more than a waste of money Marketplace
- Why does almost half of America’s food go to waste? PBS News Hour
- Do the math: Manage food waste with measurements Food Safety News