Tackling food loss and waste

A third of all food is lost or wasted between the farm and the fork. This inefficiency is proven to have significant environmental, economic and social impacts: lost and wasted food consumes one-fourth of water used by agriculture, requires cropland area the size of China, and generates about 8 percent of global greenhouse gas emissions. It amounts to USD $940 billion in economic losses every year. Food companies are benefiting from investing in food loss reduction activities such as training staff to generate less food loss in production, measuring water, optimizing packaging and improving inventory management.

The business case for action on reducing food loss and waste is strong: research from WRI has found that 99 percent of companies investing in food loss and waste reduction in their operations observed a positive return on their investments. Moreover, half of these companies realized a 14-fold or greater return for every USD $1 invested.

The objective of this workstream is to foster greater member company implementation of strategies and action plans that halve post-harvest loss by 2030. GAA is pleased to be partnering with the World Resources Institute, leaders in facilitating corporate action on this agenda, who are able to provide bespoke implementation support to individual member companies. GAA is also working closely with the broader ‘Post-Harvest Loss and Food Waste’ working group within WBCSD to ensure action and engagement across the value chain.

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