Food Waste Facts tackles the pressing issue of global food waste, revealing that approximately one-third of all food produced never gets consumed. This book delves into the economic and environmental consequences of this waste, highlighting the inefficiencies within our supply chains and the impact of consumer behavior. Understanding these factors is crucial, as food waste significantly contributes to economic losses, greenhouse gas emissions, and widespread food insecurity.

The book progresses by first establishing a historical and social context of food production and consumption and then analyzing inefficiencies at each stage, from agricultural production to retail, alongside exploring the psychological and economic drivers behind consumer waste. It emphasizes the importance of accurate data and standardized measurement, drawing on information from international bodies and academic research to support its claims. One intriguing insight is the potential for economic opportunity through reducing waste, challenging the notion of it being an unavoidable byproduct.

Ultimately, the book advocates for a more sustainable food system through responsible consumption and policy recommendations. It takes a pragmatic, solutions-oriented approach, offering actionable strategies for individuals, businesses, and governments, while also acknowledging regional differences and ongoing debates within the field. This makes Food Waste Facts a valuable resource for anyone seeking to understand and address this critical global problem.