Agenda UV

Habits that generate waste

For a large part of the world’s population, food waste has become a habit: buying more food than we need at markets, letting fruits and vegetables spoil at home, or serving portions larger than we can eat.

Environmental and resource impact

These practices put greater pressure on our natural resources and harm the environment. When we waste food, we also waste the labor, effort, investment and valuable resources (such as water, seeds, feed, etc.) used in its production, not to mention the resources required for its transport and processing. In short, food waste increases greenhouse gas emissions and contributes to climate change.

Losses along the food chain

This is a major problem. In fact, worldwide, tonnes of edible food are lost or wasted every day. Nearly 14 % of all food produced globally is lost between harvest and the retail level. Enormous quantities of food are also wasted at the retail or consumer level.

The portion of food lost from harvest up to (but not including) the retail stage is known as food loss. The portion wasted at the retail or consumer level is known as food waste. This distinction helps address the root causes of the problem, in which all actors can contribute to the solution—from farmers and producers to customers and shop owners.

An urgent global challenge

Reducing food loss and waste is essential in a world where millions of people go hungry every day.

We encourage you to become a #FoodHeroUV.

It is up to us to change our habits so that not wasting food becomes a way of life.