“Food Waste Crisis” presents a compelling examination of one of today's most pressing environmental and economic challenges: the staggering loss of one-third of global food production, resulting in $1 trillion in annual losses. Through a systematic analysis of the entire food supply chain, the book unveils how inefficiencies at every stage — from farm to table — contribute to this mounting crisis, while offering evidence-based solutions drawn from successful international initiatives.
The book's investigation is structured around three fundamental areas: production waste, distribution chain problems, and consumer disposal patterns. By examining case studies from both developed and developing nations, it reveals how factors such as stringent aesthetic standards for produce, inadequate storage facilities, and inefficient cold chain systems contribute to massive food losses. Notable examples include Singapore's waste reduction programs and France's innovative supermarket donation laws, demonstrating practical approaches to addressing this complex issue.
Building on extensive UN research and economic analysis, the book presents a comprehensive framework that combines policy reforms, technological solutions, and behavioral change initiatives. What sets this work apart is its balanced approach to technical analysis and practical implementation, making it valuable for both policy makers and industry professionals. The authors demonstrate how reducing food waste can simultaneously address food security challenges while creating new market opportunities, offering a roadmap for sustainable change in our global food systems.
