Food loss and waste
Food loss and waste is food intended for human consumption that is discarded or lost across supply chains and households, rather than eaten.
Food supply chain: The linked stages through which food moves from production and processing to distribution, retail, and consumption. Losses can occur at every stage, while waste is especially visible at retail and consumption.
Food waste measurement: The methods used to quantify food that is lost or discarded, often by stage, material, or destination. Consistent measurement reveals where interventions can make the greatest difference.
Greenhouse gas emissions from food loss and waste: Greenhouse gases released through producing, transporting, processing, and disposing of food that is lost or wasted. Discarded food embodies emissions from its production, and decomposing food can emit methane.
Food loss: Food intended for human consumption that becomes unavailable before reaching retail, often during production, handling, storage, or processing. This narrower term highlights losses upstream of the consumer-facing stages.
Postharvest loss: The quantity or quality of crops lost after harvest and before consumption, including during handling, storage, and transport. Poor handling, storage, and transport can make harvested food inedible or unsaleable.
Food waste prevention: Actions that avoid generating surplus food or prevent edible food from being discarded. Prevention addresses the problem before food requires reuse, recycling, or disposal.
Food security: A condition in which people have reliable access to sufficient, safe, and nutritious food. Reducing losses can ease pressure on food availability, though it does not by itself ensure access.
Food waste: Food intended for human consumption that is discarded at retail, food service, or household stages. This narrower term focuses on later supply-chain stages and consumer behavior.
Cold chain: A temperature-controlled supply network that preserves perishable products during storage and transport. Reliable refrigeration slows spoilage in foods that otherwise deteriorate quickly.
Food waste recycling: The recovery of materials or nutrients from discarded food through processes such as composting or anaerobic digestion. Recycling can reduce disposal impacts but generally follows prevention and redistribution.