Reducing food loss and waste

About a third of food meant for human consumption is wasted. We want to do our bit to cut the waste.

Why it matters

About one-third of food intended for human consumption is lost or wasted. Nutrient-rich foods, such as fruit and vegetables, are lost at higher rates – up to 50% – and there is also a significant environmental impact. This loss and waste is due to a range of issues in production, handling and storage, processing and packaging, distribution and consumption. The social, environmental and economic costs arising from food loss and waste range from avoidable water use and greenhouse gas emissions to food insecurity.

Our approach

We’re working on a number of initiatives to reduce food waste at the source (i.e. within global food systems) and enabling the redistribution of food that would otherwise go to waste.

 

 

 

What we are doing

We’re working along our value chain to reduce the amount of food loss and waste.

We are committed to reducing food loss and waste to contribute to a resource-efficient circular economy. This will help us secure supply and availability of agricultural raw materials for both our operations and stakeholders while supporting rural development, water conservation and food security. Food waste not only generates unnecessary GHG emissions and wastage of water but also affects farmers' incomes as well as the availability and cost of food.

Related content