Prioritizing the reduction of food loss and waste is critical for the transition to sustainable food systems that enhance efficient use of natural resources, lessen planetary impacts and ensure food security and nutrition.

On September 29th, Europe celebrates the International Day of Awareness of Food Loss and Waste. This is a day, supported by FAO, in which we are called to take action to prioritise efforts and initiatives to cut food loss and waste. Good governance, human capital development, collaboration and partnerships are essential in maximising the positive impacts of reducing food loss and waste.

Around 14 percent of the world’s food is lost after harvest, up to – but not including the retail stage of the supply chain, and an estimated 17 per cent is wasted in retail and at the consumption level. Only in the EU, we generate every year around 89 million tonnes of food loss and waste, accounting for 20% of the total food produced, with associated costs estimated at € 143 billion. Reducing food loss and waste brings savings for operators and consumers, and the recovery and redistribution of surplus food that would otherwise be wasted is aligned with the EU’s circular bioeconomy and the Farm-to-Fork strategies!

Food loss & waste issues in the agri-food value chain

PRODUCTION

Lost surplus food from ugly fruits & vegetables, non-standard caliber products, overproduction

PROCESSING

Food conservation failures with associated lower shelf-life and damaged products

MARKETING

Food discard due to strict, aesthetic standards or inadequate cold chain

CONSUMPTION

Inefficient food storage & excessive food waste due to misinterpretation of labels or exceeded expiration date due to excessive purchase

SISTERS systemic innovations to tackle food loss & waste

  • PRODUCTION: development of an innovative e-commerce web app platform, unique in Europe, so called Short Chain Platform. Using this platform, each producer would have the opportunity to quickly launch its own e-commerce app to promote and sell online his/her own surplus product to local customers

  • PROCESSING & LOGISTICS: a newly developed BULKBOX, that manages and transports bulk products during food processing and primary and secondary logistics in a high-tech way, reducing losses and keeping the food in ideal quality conditions; The STOREBOX, to keep the packaged products under ideal conditions during secondary logistics and retailing.

  • MARKETING: guidelines for retailers with ten practices/rules that retailers & wholesalers should implement to develop their activities in a more sustainable manner. The right application of these practices will involve achieving a Seal of Excellence that can be promoted among consumers, who will have the guarantee that the retailer promotes sustainability.

  • CONSUMPTION: implementation of a new labelling mode for creating higher consumer’s awareness but
    especially for providing relevant information for achieving the proper storage and treatment of the product.

Reducing Food Waste is one of the most impactful climate solutions. Join us in our #SISTERSFLWday #SISTERSWorldFoodMonth campaign!