Join Champions 12.3 for a candid look at food loss and waste around the world, from farms to business supply chains to household kitchens. This event will shine a light on reasons for hope, even as the pandemic reveals deep problems in the food system, and lay out an urgent call for bigger and bolder action.
COVID-19 has led to a crisis in the food system, with many fearing a global rise in food loss and waste due to disruptions along the supply chain. But around the world, efforts are underway to ensure food makes it to people, not left to rot in fields or landfills.
This report details 10 interventions to help achieve a 50% reduction in food loss and waste worldwide – action that can contribute to achieving the Paris Agreement on climate change and sustainably feeding the planet by 2050.
One of the great challenges of the 21st century is how to nutritiously feed nearly 10 billion people by 2050. One key is reducing food loss and waste at a large scale. Here are 10 interventions that can help in this critical effort.
The Cool Food Pledge is a global initiative that helps food providers sell delicious dishes with smaller climate footprints. This technical note, and the accompanying Cool Food Calculator, help Cool Food Pledge signatories and other food providers set targets and track climate impacts over time.
Momentum on food loss and waste gaining, but action must accelerate to meet global target of 50% reduction, finds new report.
Several of the world’s largest food retailers and providers have signed on to a new initiative, 10x20x30, to engage their supply chains in the fight against food loss and waste.
Too much food is lost or wasted, and the lack of efficiency is very bad for the climate. A progress report suggests that governments and businesses need to do more if they're going to meet Sustainable Development Goal 12.3, which calls for the world to halve food loss and waste by 2030.
New research from top food and agriculture experts suggests the world is at a critical moment in the fight against food loss and waste.
Nearly a third of all food produced in the world goes uneaten each year, costing the global economy $940 billion and emitting 8% of planet-warming greenhouse gases. We can't afford for that to go on.
This report lays out a Global Action Agenda to reduce food loss and waste and achieve SDG Target 12.3 – action that can contribute to achieving the Paris Agreement on climate change and sustainably feeding the planet by 2050.
By 2050, nearly 10 billion people will live on the planet. Can we produce enough food sustainably? World Resources Report: Creating a Sustainable Food Future shows that it is possible – but there is no silver bullet. This report offers a five-course menu of solutions to ensure we can feed everyone without increasing emissions, fueling deforestation or exacerbating poverty. Intensive research and modeling examining the nexus of the food system, economic development, and the environment show why each of the 22 items on the menu is important and quantifies how far each solution can get us.
How can the world feed nearly 10 billion people by 2050 while also advancing economic development, protecting forests and stabilizing the climate? Technological innovations like plant-based "beef" and low-emissions rice can help.
Follow this recipe: With the world’s population expected to reach nearly 10 billion by 2050, a major new report shows the global food system must undergo urgent change to ensure there is adequate food for everyone without destroying the planet.
Fewer than a dozen national climate plans include measures to reduce food loss and waste. That's a problem—if food loss and waste were its own country, it would be world's third-largest emitter.
While the average person drinks 2 to 4 liters of water a day, it requires an astonishing 2,000 to 5,000 liters of water to produce the food that the average person eats each day! Here are five ways companies, farmers and consumers can lessen the food system’s impact on water.
Food loss and waste is something that everyone, and every organization, can do something to solve. Learn how your office can play a role.
One-third of all food produced ultimately goes uneaten. Retailers and others are responding with clever inventions that reduce food loss and waste in stores, supply chains and homes.
Valentine's Day and other holidays can mean big business for restaurants – and often big amounts of food wasted. It doesn't have to be this way. Restaurants can dramatically cut food waste and see a host of benefits from doing so.
During an embargoed press call on Tuesday, February 12, experts will share findings from 114 restaurants in 12 countries that confirm restaurants joining the fight against food waste can save a significant amount of money as well as food.