Food Science and Technology
Global food losses and food waste – Extent, causes and prevention
J. Gustavsson, C. Cederberg, et al.
About one-third of food produced for human consumption — roughly 1.3 billion tons a year — is lost or wasted globally, squandering resources and needless greenhouse-gas emissions. This study maps where losses occur across supply chains, explains causes from farm to fork, and outlines prevention strategies including infrastructure, coordination and consumer behaviour change. Research conducted by Jenny Gustavsson, Christel Cederberg, Ulf Sonesson, Robert van Otterdijk and Alexandre Meybeck.
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