Challenges for reducing food waste

According to the Food and Agriculture Organization of the United Nations, approximately one third of the food produced globally is wasted, by the private sector and consumers. Reducing food waste would have an essential role in fighting world hunger, by redistributing food that is not consumed. However, achieving this goal would not only have a positive social impact, but also an economic and environmental impact. The subject of food waste is strongly tied to the objectives of several international organizations and of public institutions that have lead awareness campaigns and have developed goals and policies for the reduction of the phenomenon. Reducing food waste would contribute to the achievement of the 12th Sustainable Development Goal of the United Nations, “Ensure sustainable consumption and production patterns”. For an efficient strategy, it is necessary that organizations and the involved people analyze and eliminate research gaps and the barriers for the reduction of food waste, both among consumers and private companies, such as producers, distributors, retailers, as well as the food service industry. The present article reviews the main challenges and barriers in achieving the reduction of food waste, both in the private sector, and among consumers. Among the main challenges that need to be tackled are the quantification of wasted food along the value chain, systematic reporting of wasted food and the evaluation of the causes of food waste.