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Prevention of Food Waste

Consumers could reduce food waste by changing their consumption and cooking habits. If consumers achieve basic knowledge about food and how to handle food this will essentially contribute to prevention of food waste. Knowing how to store food and even use old techniques like fermenting can also reduce food waste.


Almost one third of all food produced worldwide gets lost or is wasted each year in food production and consumption systems. In addition, to adequately feed nearly 10 billion people by the year 2050 the world will need to increase the availability of food by 60 % compared with current levels.
 
More than 40 % of food waste in industrialized countries occurs at retail and consumer levels. In Europe 70 % of the food waste arises in households, food service and retail sector. In China about 90 % of consumer food waste is found in mid- to high end restaurants and public service canteens, meaning that food waste is most severe during away-from-home meals.
 
This calls for change – change which implicate an adjustment in behavior, attitude and habits of both consumers and food business operators. We need to strengthen a movement – creating public awareness and a social norm: “getting people to use what they buy”.

2030 TARGET : 50% reduction of food waste at consumer level.

At the 2017 World Food Summit we will explore new ways to reduce food waste at consumer level by engaging all levels of the supply chain in strengthening focus on resources rather than waste and creating public awareness and a social norm, “getting people to use what they buy”

Session 1: Exploring challenges & setting targets

AUGUST 24th 1 PM – 4 PM

PARTICIPANT PREPERATION BEFORE THE SUMMIT

  • Which targets will motivate you to take action?

EXPLORING CHALLENGES

  • How can we use gastronomy to improve consumption values and cooking habits thereby preventing food waste?
  • How can gastronomy be a fundamental driver influencing consumer behavior and businesses?
  • How to make new products and a viable business case of preventing food waste?

Session 2: Sharing best practices & taking action

AUGUST 25th 9 AM – 12 NOON

PARTICIPANT PREPERATION BEFORE THE SUMMIT

  • Which action can you take the coming year?
  • Which resources can you commit?

Moderator: Craig Hanson, Global Director of Food, Forests & Water, World Resources Institute

 Read about the other themes:

Better Information

How can gastronomy help children and young people make better food choices, through better information and cooking skills?

Safer Food

How can we ensure safe food for all and what role can gastronomy and innovation play in achieving this? 

Food Diversity

How can gastronomy support culinary diversity while at the same time supporting and developing our food culture? 

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