Session 8

Actions for Prevention of Food Loss and Waste by Using a Life Cycle Thinking Approach
Aithza Catalina Giraldo de los Rios
Sustainable Supply Chains, Chile

According to FAO, between a quarter and a third of the food produced annually for human consumption is lost or wasted, which is equivalent to about 1.300 million tonnes of food. While almost 1 billion people is undernourished and another 1 billion hungry, food losses and waste (FLW) persist by affecting sustainability of food systems. The reduction of food availability and accessibility, the market imbalance affecting the food price; and the misuse of natural resources are just some impacts related to food loss and waste. Therefore, Nations around the world have agreed to reduce FLW by 2030, considering the whole supply chain. The objective of this work consists in the identification of actions to prevent and avoid food losses and waste along the supply chain of fruits, vegetables, cereals and meats by using a life cycle thinking approach. The method used was the definition of the scope and life cycle stages of the food categories considered, then more than 200 sources were reviewed and classified by food category and quality of information in order to recognize hotspots. Once hotspots were identified, actions to prevent and to avoid food losses and wastes were proposed. Actions were classified as behavioral/cultural, regulatory, technological and best practices. Results have shown that cultural reasons impact significantly on food loss and waste generation which requires actions on people to become more aware. At the same time, planning is key to avoid food waste at retail and catering sector; nevertheless, the obligation to show diversity of products at sale point is a reason of food wastage in same sector. Diets, family structure and retail politics among others are responsible of tonnes wastage of food. ¿How to avoid it? Some proposals have been drafted as result of this work.