June 2013

Brian Lipinski, Associate, World Resources Report

Photo: WRAP
REDUCING FOOD
LOSS AND WASTE
Installment 2 of Creating a Sustainable Food Future
WRIS MISSION | To move human society
to live in ways that protect Earth's
environment and its capacity
to provide for the needs and aspirations of
current and future generations.
ABOUT WRI
WRR 2013-2014: SUSTAINABLE FOOD FUTURES
How can the world adequately feed more than 9 billion people by 2050
in a manner that advances economic development while
reducing pressure on ecosystems, climate, and freshwater resources?


32%
24% of global food supply by energy content (calories)
of global food supply by weight
THE SIZE OF FOOD LOSS AND WASTE (2009)
Source: WRI analysis based on FAO. 2011. Global food losses and food waste extent, causes
and prevention. Rome: UN FAO.
DEFINITIONS
Source: WRI analysis based on FAO. 2011. Global food losses and food waste extent, causes
and prevention. Rome: UN FAO.
During or
immediately after
harvesting on the
farm
After produce
leaves the farm for
handling, storage,
and transport
During industrial
or domestic
processing and/or
packaging

During distribution
to markets,
including losses at
wholesale and
retail markets
Losses in the
home or business
of the consumer,
including
restaurants and
caterers
Source: WRI analysis based on FAO. 2011. Global food losses and food waste extent, causes
and prevention. Rome: UN FAO.
SHARE OF TOTAL FOOD LOSS AND WASTE IN THE
VALUE CHAIN, 2009
100% = 1.5 quadrillion kcal

SHARE OF GLOBAL FOOD LOSS AND WASTE BY
COMMODITY, 2009

Source: WRI analysis based on FAO. 2011. Global food losses and food waste extent, causes
and prevention. Rome: UN FAO.
Note: Values displayed are of waste as a percent of food supply, defined here as the sum of the
Food and Processing columns of the FAO Food Balance Sheet.
Source: WRI analysis based on FAO. 2011. Global food losses and food waste extent, causes
and prevention. Rome: UN FAO.
SHARE OF COMMODITY LOST OR WASTED, 2009
(Percent of kcal)

Note: Number may not sum to 100 due to rounding.
Source: WRI analysis based on FAO. 2011. Global food losses and food waste extent, causes
and prevention. Rome: UN FAO.
SHARE OF GLOBAL FOOD LOSS AND WASTE BY
REGION, 2009
(100% = 1.5 quadrillion kcal)

Source: WRI analysis based on FAO. 2011. Global food losses and food waste extent, causes
and prevention. Rome: UN FAO.
FOOD LOST OR WASTED BY REGION, 2009
Kcal/capita/day

FOOD LOST OR WASTED BY REGION AND STAGE IN
VALUE CHAIN, 2009
Percent of kcal lost and wasted

Note: Number may not sum to 100 due to rounding.
Source: WRI analysis based on FAO. 2011. Global food losses and food waste extent, causes
and prevention. Rome: UN FAO.
IMPLICATIONS: ECONOMIC

US$1600/year for an American family of four
680/year for the average household in the UK
US$32 billion worth of food thrown away in China each year
IMPLICATIONS: ENVIRONMENTAL

Greenhouse gas emissions Land use
REDUCING FOOD LOSS AND WASTE CAN
CLOSE THE 2050 FOOD GAP BY 22%
Global annual crop production (kcal trillion)*
Source: WRI analysis based on Bruinsma, J. 2009. The Resource Outlook to 2050: By how much
do land, water and crop yields need to increase by 2050? Rome: FAO; Alexandratos, N., and J.
Bruinsma. 2012. World agriculture towards 2030/2050: The 2012 revision. Rome: FAO.
2006 - food
availability
2050 - baseline food
availability needed
9,491
15,532
* Includes all crops intended for direct human consumption, animal feed, industrial uses, seeds, and biofuels
Food loss and
waste savings
(50% reduction)
1,314
FOOD REDISTRIBUTION
EVAPORATIVE COOLERS
SMALL METAL SILOS
PLASTIC CRATES
OTHER FACTORS
Infrastructure (e.g. roads)


Market access


Interaction across the supply chain

RECOMMENDATION:
SET FOOD LOSS AND WASTE REDUCTION TARGETS
Global


National


Sub-national


Private sector
RECOMMENDATION:
INCREASE INVESTMENT IN POSTHARVEST LOSS
RESEARCH IN DEVELOPING COUNTRIES
RECOMMENDATION:
CREATE ENTITIES DEVOTED TO REDUCING FOOD
WASTE IN DEVELOPED COUNTRIES
RECOMMENDATION:
ACCELERATE AND SUPPORT INITIATIVES TO
REDUCE FOOD LOSS AND WASTE
RECOMMENDATION:
DEVELOP A FOOD LOSS AND WASTE PROTOCOL
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