1/3 of all food is lost or wasted globally, not only resulting in hunger but also inefficient use of water and money. The underlying drivers are explained and how they differ between high and low income countries.

1. Karin Östergren, SP Food & Bioscience
Food Waste Prevention for Global Food Chains

2. 1/3 of all food is lost
or wasted globally

4. FAO 2011
0
50
100
150
200
250
300
Medium and high income countries Low income countries
consumer
production to retailing

5. Rwanda,©Lisa Kitinoja

6. ©Lisa Mattsson , KAU

7. ©Uffe Andersson SJV

9. RESPONSIBLE
CONSUMPTION
AND PRODUCTION

10. Food waste reduction is a global priority!

11. Food waste reduction is a global priority!
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?
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? ? ?
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12. A CROSS DISCIPLINARY NETWORK
Connecting high and
low income countries
through a multi-
stakeholder approach

14. ”Grown
without
being
wasteful”
Certification systems

15. Technology development

16. NGO
Information need and communication tools

17. Expert
Group
FWPS
Expert
Group
FWPS
SaMMa
Academy
FAO
UNEP
OECD
Chinese research organisations
Cooperation organisations
WRAP
European and American
Universities
Social innovatorsWRI
Food producers
NGO

18. Good examples
and needs for
action in a global
setting

19. “Using breathable bags
and solar energy, we may
create concentrates such
as syrups”
(Lund University 2015)

20. Karin Östergren
SIANI Expert group:
Food waste prevention
strategies
Connecting high and low
income countries through
a multi-stakeholder
approach
If you have good ideas and examples let us know!