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Today marks the International Day of Awareness on Food Loss and Waste Reduction, a pivotal occasion to spotlight the urgent need to combat food waste as a means to address climate change and hunger worldwide. As we reflect on the state of our global food systems, it becomes clear that reducing food loss and waste is not just a matter of efficiency—it's a critical environmental necessity.

Globally, approximately 13.2% of food produced is lost between harvest and retail, while an astounding 19% is wasted in households, food service, and retail. This equates to nearly a third of all food produced, representing a staggering loss of resources: water, land, energy, labor, and capital. When food is discarded, the environmental impact is profound. Decomposing food in landfills emits greenhouse gases, accounting for 8 to 10% of global emissions and significantly contributing to climate change.

As we observe this day, the reality is stark: while 735 million people are hungry worldwide, we waste enough food daily to feed those in need—over 1 billion meals' worth. Households alone waste the equivalent of 1.3 meals for every person suffering from hunger. This not only perpetuates food insecurity but also inflates food prices, straining those most vulnerable.

The International Day of Awareness on Food Loss and Waste Reduction 2024 emphasizes the critical need for financing initiatives that tackle these issues. Current investments in food loss and waste reduction strategies are a mere fraction of what’s necessary—only about $0.1 billion was allocated in 2019/20, far below the estimated $48 to $50 billion needed annually. This under investment stifles innovation and hinders our ability to implement sustainable practices.

Areas for Action to Reduce Food Loss and Waste and Aid Climate Mitigation Efforts

Addressing food loss and waste reduction while simultaneously cutting greenhouse gas emissions necessitates interventions along the entire value chain. Stakeholders from public and private sectors, including non-profit organizations, must collaborate to take decisive action. Key areas for action include:

• Raise Public Awareness: Educate communities on the importance of reducing food loss and waste.

• Enhance Food Practices: Improve production, harvesting, and distribution practices to ensure food safety and maintain quality.

• Introduce Sustainable Technologies: Deploy low greenhouse gas footprint technologies to mitigate the root causes of food loss and waste.

• Optimize Procurement: Revamp public procurement and stock programs to minimize waste.

• Invest in Innovation: Target funding for research and development across academic institutions, startups, and small to medium-sized food enterprises focusing on waste reduction.

• Foster Public-Private Partnerships: Encourage collaboration to invest in infrastructure and logistics that support a low GHG footprint.

• Regulatory Adjustments: Revise regulations and standards for fresh foods to lower on-farm food loss.

• Information Dissemination: Provide both consumers and suppliers with data on the benefits of reducing food loss and waste.

• Targeted Interventions: Focus efforts on regions and commodities that experience high food losses, while considering nutrient retention and GHG emissions.

• Revise Pricing Mechanisms: Implement policies that do not incentivize food waste.

• Consumer Education: Encourage responsible decision-making among consumers and food sellers.

• Coordinated Action: Promote collaborative strategies across supply chains, cities, and at the national level to combat food waste.

• Circular Economy Initiatives: Prioritize prevention, reduction, and upcycling to minimize GHG emissions from landfill-bound food.

With just six years left to meet the targets of Sustainable Development Goal 12.3—responsible consumption and production—it is imperative that we accelerate our efforts. The relationship between food loss and climate change is undeniable; each wasted morsel exacerbates the climate crisis, while every reduction in waste paves the way for a healthier planet.

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