Consumer-level food waste prevention and reduction towards sustainable diets.

Abstract

Abstract Agenda 2030 for Sustainable Development is a global commitment that includes a set of 17 sustainable development goals (SDGs) and 169 targets. Food systems are at the heart of this agenda. SDG 12 seeks to 'ensure sustainable consumption and production patterns'. The third target under this goal, target 12.3, calls for reducing by half 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. SDG target 12.3 has the potential to embed prevention and reduction of food loss and waste in public and private sector strategies and to contribute to more sustainable diets and consumption patterns around the world. Food systems today are confronted with, among other issues, increasing non-communicable diseases linked to diets as well as socioeconomic and environmental concerns related to food waste. The macro- and micro-food environment within which consumers find themselves is multidimensional and they - alongside national governments and food supply chain stakeholders - can play a role in preventing and reducing food waste and contributing to sustainable diets. This chapter identifies six major challenges related to food waste prevention and reduction and sustainable food systems. Challenges range from recognition that the global food system is impacted by the attitudes and behaviours of local, national, regional and global food supply chain actors, to the definitions of food waste, measurement methodologies, data collection, and the need for agro-industry productivity and behavioural change thinking. A matrix policy analysis - based on a combination of initiatives at macro, meso and micro-level - is then recommended as a possible approach to successful food waste prevention and reduction.