4.3.3.2 Avoiding food loss and waste 

Avoiding the emissions and environmental degradation associated with food loss and waste along the entire supply chain represents a key lever in global food system transformation. About one third of all the food produced worldwide for human consumption is lost or wasted annually (Pharo et al., 2021; Mokrane et al., 2023); 14 per cent after the harvest and before it gets to retail (FAO, 2019), and 17 per cent percent at retail, in food-service and by consumers (UNEP, 2021).

If food loss and waste were a country, it would be the world’s third-biggest greenhouse gas emitter, after the US and China, responsible for 8 per cent of global anthropogenic greenhouse gas emissions.

(Food and Agriculture Organization of the United Nations, 2015, Melchior and Garot, 2019; Sethi et al., 2020)

Similarly, that lost and wasted food consumes about a quarter of the freshwater used per year in agriculture (Kummu et al., 2012) and makes a major contribution to deforestation, land use change and land degradation. At the same time, food security remains a big problem, threatening 828 million people (World Food Programme, 2022). Halving per capita global food waste at retail and by consumers, and reducing losses in production and supply chains, is a target of the SDGs (United Nations Framework Convention on Climate Change, 2022). 

France provides an example of how to successfully address this challenge (Box 4.3.8). A combination of private and public interventions in the country have led to nonlinear reductions in food loss and waste and reinforcing feedback in the form of economies of scale, changed social norms and public opinion, and new coalitions that can enable positive tipping points. 

Box
4.3.8

France: Combining private and public interventions to reduce food loss and waste

France’s strategy comprises private initiatives by large retailers (e.g. supermarket chain Carrefour, which has a 20 per cent market share) and NGOs (e.g. Phenix), but also a national political pact to fight food waste. This strategy led to nonlinear reductions in food loss and waste, and feedback that can enable positive tipping points.

When it was first introduced in 1998, the national law to fight food waste only included tax incentives for supermarkets that donated food (Corréard, 2023), but since 2016 it has become a regulatory instrument, and supermarkets that fail to donate their food can be penalised. This evolution of the pact was partially made possible by the emergence of various private initiatives between 1998 and 2016, among others Too Good To Go (TGTG) (Corréard, 2023). Novel digital platforms and apps like TGTG have made it easier to connect customers to restaurants and stores that have leftover food (Vo-Thanh et al. 2021). Those platforms have undergone nonlinear adoption and diffusion processes via network effects (Too Good To Go, 2023) and offered economic opportunities to reduce food loss and waste. Research shows that such private initiatives can create positive political feedback by increasing the public salience of the food loss and waste issue and the demand for more stringent public food waste regulation (Fesenfeld, Rudolph, and Bernauer, 2022).

The main objective of the pact is to cut food waste by 50 per cent between 2013 and 2025, implying a five per cent reduction annually and was initially focused on retailers. Although they are only directly responsible for 5 per cent of food waste, retailers connect production and consumption and thus can have feedback effects in both directions (Albizzati et al., 2019; Schönberger, Styles, and Galvez Martos, 2013). Retailers’ central role in the supply chain can therefore be considered a strategic intervention to trigger nonlinear change in the area of food loss and waste reduction. For example, retailers can create reinforcing feedback by altering social norms and behaviours of both consumers and producers, and can create economies of scale for innovations to reduce food loss and waste. In turn, this can also enable favourable conditions for policy change and spillovers across countries. Overall, France’s strategy achieved a rapid reduction in food waste and loss and garnered positive international feedback. For instance, a food waste reduction of 18 per cent was measured at 20 agroindustrial test sites during nine months in 2018 (Agence de la transition écologique [ADEME] 2018). In the distribution sector, a 7,000-ton increase in food donations between 2016 and 2018 was measured by the French Federation of Food Banks (Melchior and Garot, 2019). Moreover, France served as a pioneer in this policy field and had a role model effect on Finland, Sweden, Peru and Malaysia, who all introduced similar policies (Melchior and Garot, 2019).

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