One-third of all food produced in the world is lost or wasted from farm to fork. This level of inefficiency in the food system has tremendous economic, social, and environmental consequences. In September 2015, a historic window of opportunity opened to elevate the issue of food loss and waste reduction on the global agenda. At the United Nations General Assembly, countries of the world formally adopted a set of 17 Sustainable Development Goals (SDGs) as part of the 2030 Agenda for Sustainable Development. SDG 12 seeks to “ensure sustainable consumption and production patterns.”

The third target under this goal (Target 12.3) calls for halving per capita global food waste at the retail and consumer levels and reducing food losses along production and supply chains (including post-harvest losses) by 2030.

Now, a first-of-its-kind analysis finds that there is a robust business case for companies, countries, and cities to reduce food loss and waste. 

Prepared on behalf of Champions 12.3, The Business Case for Reducing Food Loss and Waste analyzes the financial impacts of historical food loss and waste reduction efforts conducted by a country, a city, and numerous companies. The results show that the financial benefits of taking action often significantly outweighed the costs. The publication also identifies a number of complementary strategic benefits of reducing food loss and waste. It concludes by outlining how governments and
companies can embark on reduction efforts.

To download The Business Case for Reducing Food Loss and Waste, click here. 

Juan Lucas Restrepo, Chair of the Global Forum on Agricultural Research, was named a Champion 12.3 following on GFAR's involvement in "No More Food to Waste", a global multi-stakeholder conference convened last June by the Netherlands, along with key partners Viet Nam, UNEP, FAO and African Union Commission.

The leaders accepting the Champions 12.3 title aim to accelerate progress toward meeting Target 12.3 of the UN Sustainable Development Goals(SDGs), which seeks to halve per capita food waste and reduce food losses by 2030.