Tackling food loss and waste
Supporting plant-based foods by extending the shelf life of yogurts by ten days
One-third of food produced is never consumed: this represents 8% of global GHG and a quarter
of the water used in agriculture, as well as crop-land the size of China. Strong business, social and environmental drivers to tackle post-harvest loss and food waste include reducing nutritional loss across the key value chain stages from production to consumption, financial savings, resource use efficiency, higher performance and contribution to climate targets, food availability and better returns on investments for actors involved.