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Food waste: issues, causes and facts

The Louis Bonduelle Foundation has recently published a new report on food waste.  

This scientific report answers the following questions:

What are the origins and causes of food waste? What actions can be implemented? What are the prospects for the future?

Within the framework of the European year on food waste, the Louis Bonduelle Foundation organised events along this theme: the two most recent calls for projects, as well as the 7th edition of the Louis Bonduelle Foundation Reunion, were focused on food waste.


"Food waste is a complex process that occurs throughout the entire production chain. In developing countries, over half of all "loss and waste" occurs upstream, during production, due to ill-adapted agricultural practices, post-harvest operations or during storage and transport; whereas in developed countries, waste and loss are generated towards the end of the chain by consumers, without them even realising it. The reasons for all this waste are mostly behavioural: disorganised food shopping, strict compliance with expiry dates, lack of know-how for cooking with left-overs. The FAO estimates that a third of total worldwide food production is wasted, i.e. 1.3 billion tonnes of food lost. Food loss in developed countries is also high, and possibly even higher than in developing countries. In French households, the amount of waste produced every year is estimated at 79 kg per person, 20 kg of which could be avoided. Two thirds of this waste are leftovers from meals, damaged fruit and vegetables, non-consumed items such as bread; and the other third is made up of food items that are thrown away without ever having been unwrapped."

Download the report on food waste from the Louis Bonduelle Foundation website (free registration)

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