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National Academies Press


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Even as malnutrition in the form of hunger and obesity affect the health and well-being of millions of people worldwide, a significant amount of food is lost or wasted every day, in every country, and at every stage in the supply chain from the farm to the household. According to a 2011 estimate by the Food and Agriculture Organization of the United Nations (FAO), about one-third of food produced is lost or wasted globally. Beyond quantity estimates, however, less is known about the impacts on farmers, food prices, food availability, and environment of reducing food loss and waste.

On October 17, 2018, the National Academies of Sciences, Engineering, and Medicine organized a workshop to examine key challenges that arise in reducing food loss and waste throughout the supply chain and discussed potential ways to address these challenges. This publication summarizes the presentations and discussions from the workshop.

Product Details

ISBN-13: 9780309490559
Publisher: National Academies Press
Publication date: 06/21/2019
Pages: 116
Product dimensions: 6.00(w) x 9.00(h) x 0.40(d)

Table of Contents

1 Introduction 1

Workshop Context and Organization 1

Identifying Needs and Challenges in Reducing Food Loss and Waste 4

2 Metrics For Understanding Food Loss and Waste 11

Food Loss Measures: State of Knowledge and Known Challenges 11

USDA/ERS Measurement of Food Loss in the United States 14

Food Loss + Waste Protocol 19

Discussion Highlights 23

3 Impact of E-Commerce, New Tools, Policies, and Measures 25

Global Perspective 25

USDA Perspectives and Contributions 26

Private Sector: Sodexo North America 28

Discussion Highlights 29

Private-Sector Enterprises 30

Discussion Highlights 34

4 Impacts of Reducing Food Loss and Waste on Food Availability 37

Feeding America 37

The Kroger Company 39

Linking Food Availability and Waste in the Global Economy 40

Discussion Highlights 42

5 Impacts of Reducing Food Loss and Waste on Food Prices and Farm Incomes 45

Price Discrimination and Food Waste 45

Impacts of Reducing Food Loss in Developing Countries 47

Dealing with Food Loss Without Expanding Production 50

Discussion Highlights 51

6 Impacts of Food Loss and Waste on the Environment and Health 53

Reducing Food Loss and Waste on the Environment 53

Wasted Food: Public Health Costs and Benefits 56

Discussion Highlights 59

7 Future Needs and Opportunities 61

Research Needs 61

Recap of Key Points 62


A Workshop Agenda 65

B Biographies of Speakers and Moderators 69

C Workshop Participants 85

D Descriptions of Selected Activities Related to Reducing Food Loss and Waste 89

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