Sustainable Development Goal Target 12.3 calls for the world to cut per capita food waste in half by 2030. If met, this ambitious target will not only boost food security, but also improve livelihoods, reduce greenhouse gas emissions and save land and water. In short, curbing food waste is both a goal in itself and a means of achieving other SDGs. Here's what we know about food loss and waste now.

1. FOOD LOSS AND WASTE
Slides and figures
Photo Source: Justin Sewell

2. 32%
24%
of global food supply by weight
A significant share of food intended for human consumption
is lost or wasted from the farm to the fork
of global food supply by energy content (calories)
Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes
and prevention. Rome: UN FAO.

3. During or
immediately after
harvesting on the
farm
After leaving the
farm for handling,
storage, and
transport
During industrial
or domestic
processing and/or
packaging
During distribution
to markets,
including at
wholesale and
retail markets
In the home or
business of the
consumer, including
restaurants and
caterers
Food is lost or wasted along the entire value chain
Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes
and prevention. Rome: UN FAO.

4. Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes
and prevention. Rome: UN FAO.
Food loss and waste occurs more ‘near the fork’ in developed
regions and more ‘near the farm’ in developing regions
100% = 1.5 quadrillion kcal

5. Losses at production are more prevalent in developing regions while
food waste at consumption is more prevalent in developed regions
(Percent of kcal lost and wasted)
Note: Number may not sum to 100 due to rounding.
Source: WRI analysis based on FAO. 2011. Global food losses and food waste – extent, causes
and prevention. Rome: UN FAO.

6. Source: WRI analysis based on FAO. 2011. Global food losses and food waste—extent, causes and
prevention. Rome: UN FAO.
Cereals comprise the most loss and waste when measured
by calories, while fruits and vegetables by weight

8. TARGET 12.3
By 2030, halve per capita global food waste at
the retail and consumer levels and reduce food
losses along production and supply chains,
including post-harvest losses

9. Champions 12.3 is a unique coalition of leaders dedicated to
inspiring ambition, mobilizing action, and accelerating progress
toward achieving SDG Target 12.3

10. Dave Lewis
CEO
Tesco
Chair of Champions 12.3
Achim Steiner
Executive Director
UNEP
Co-Chair of Champions 12.3
Vytenis Andriukaitis
Commissioner for
Health and Food Safety
European Commission
Peter Bakker
President
World Business Council
for Sustainable Development
Paul Bulcke
CEO
Nestlé S.A.
Wiebe Dreijer
Chairman of the
Executive Board
Rabobank
Louise Fresco
President
Wageningen University
& Research
Liz Goodwin
CEO
Waste and Resources
Action Programme
Shenggen Fan
Director General
International Food and Policy
Research Institute
Hans Hoogeveen
Vice-Minister for Agriculture
Netherlands Ministry
of Economic Affairs
Sam Kass
Senior Food Analyst
NBC News
(former White House chef)
Gina McCarthy
Administrator
U.S. Environmental
Protection Agency
Evelyn Nguleka
President
World Farmers’
Organisation
Yolanda Kakabadse
President
WWF International
Kanayo F. Nwanze
President
International Fund for
Agricultural Development
Cao Duc Phat
Minister
Ministry of Agriculture and
Rural Development, Vietnam
Paul Polman
CEO
Unilever
Juan Lucas Restrepo Ibiza
Chairman
Global Forum on
Agricultural Research
Raymond Offenheiser
President
Oxfam America
Judith Rodin
President
Rockefeller Foundation
Feike Sijbesma
CEO
Royal DSM
Andrew Steer
President and CEO
World Resources Institute
Tristram Stuart
Founder
Feedback
Oyun Sanjaasuren
President
United Nations
Environment Assembly
Rhea Suh
President
Natural Resources
Defense Council
Rhoda Peace Tumusiime
Commissioner for
Rural Economy and Agriculture
African Union
Sunny Verghese
CEO and Co-Founder
Olam International
Tom Vilsack
Secretary
U.S. Department
of Agriculture
Senzeni Zokwana
Minister
Ministry of Agriculture,
Forestry and Fisheries, South Africa
Lindiwe Majele Sibanda
CEO and Head of Mission
Food, Agriculture and
Natural Resource Policy
Network
Champions 12.3
John Bryant
Chairman of the Board
Kellogg Company
Michel Landel
CEO
Sodexo Group
Esben Lunde Larsen
Minister
Ministry of Environment
and Food, Denmark
José Antonio Meade
Secretary
Department of Social
Development, Mexico
Rafael Paachiano
Secretary
Department of Environment
and Natural Resources,
Mexico

11.  Dedicate to SDG Target 12.3
 Lead by example
 Showcase successes
 Advocate for enabling conditions
 Achieve concrete results
What Champions do

12. Possible approaches for reducing food loss and waste
(not exhaustive) NOT EXHAUSTIVE
Provide information
on how to use
unmarketable crops
Improve storage
technologies (e.g.,
evaporative coolers,
storage bags, metal
silos, crates)
Re-engineer
manufacturing
processes
Facilitate increased
donation of unsold
goods
Conduct consumer
education campaigns
Improve agriculture
extension services
Introduce low-carbon
cold chains
Improve supply chain
management
Provide guidance on
food storage and
preparation to
consumers
Improve consumer
cooking skills
Improve access to
infrastructure and
markets
Improve handling Improve packaging to
keep food fresher for
longer and optimize
portion size
Change food date
labeling practices
Reduce portion sizes
Improve harvesting
techniques
Improve infrastructure
(e.g., roads)
Change in-store
promotions
Eat “ugly” produce
During or immediately
after harvesting on
the farm
After leaving the farm
for handling, storage,
and transport
During industrial or
domestic processing
and/or packaging
During distribution to
markets, including at
wholesale and retail
markets
In the home or business
of the consumer,
including restaurants and
caterers

13. Source: ReFED. 2016. A Roadmap to Reduce U.S. Food Waste by 20 Percent.

14. Source: ReFED. 2016. A Roadmap to Reduce U.S. Food Waste by 20 Percent.
United States