About a third of edible food produced worldwide is wasted, and by reducing this waste we can feed more people without increasing production, reduce the fossil fuel dependence, decrease pressure on water & land resources and save money. In this policy brief, the SIANI Expert Group “Food Waste Prevention Strategies for Global Food Chains” identify actions that can be taken to decrease food waste.
This Expert Group is a collaborative effort to gather expertise to devise food waste prevention strategies to increase food security and resource efficiency by exploring:
1. Terms and conditions for how to work together within the food supply chain to reduce food waste
2. Collaboration for innovative technical solutions for reduced food waste
3. Measures for increased sustainability in global food chains (e.g. appropriate labeling, appropriate business models, consumer information etc).
Contact: Karin Östegren