Abstract
The authors are grateful for the funding of the Spanish Ministry of Economy and Competitiveness through the Ceres-Procom: Food production and consumption strategies for climate change mitigation (CTM2016-76176-C2-1-R) (AEI/FEDER, UE).
Highlights
According to the Food and Agriculture Organization of the United Nations (FAO), approximately one third of all food is lost or wasted worldwide throughout the supply chain (Gustavsson et al 2011)
Prior to the estimation of the value of the NRF9.3 index, it is necessary to determine the nutritional loss linked to food loss and waste (FLW) in each food category
Current FLW policies tend to obviate the fact that different stages of the supply chain may present different behavior in terms of FLW efficiency
Summary
According to the Food and Agriculture Organization of the United Nations (FAO), approximately one third of all food is lost or wasted worldwide throughout the supply chain (Gustavsson et al 2011). SDG 12.3 aims at halving per capita global food waste at the retail and consumer levels, as well as reducing food loss along production and supply chains by 2030 (UN 2019). In terms of GHG emissions, Heller and Keoleian (2015) suggested that food loss adds a daily 1.4 kg CO2eq per capita to the average US diet. Vázquez-Rowe and colleagues (2017a) estimated that approximately 210 kg CO2eq per capita and year is generated by FLW up to the point of purchase by citizens, considering the average Peruvian diet. A recent study Laso et al (2018a) estimated up to 70% energy savings for the Spanish agri-food sector if appropriate waste management actions are taken
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