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COPENHAGEN//WASHINGTON (June 6, 2016)—A partnership of leading international organizations is launching the Food Loss and Waste Accounting and Reporting Standard at the Global Green Growth Forum (3GF) 2016 Summit in Copenhagen. The FLW Standard is the first-ever set of global definitions and reporting requirements for companies, countries and others to consistently and credibly measure, report on and manage food loss and waste. The standard comes as a growing number of governments, companies and other entities are making commitments to reduce food loss and waste.

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Most grocery stores throw out bumpy, misshapen fruits and vegetables even though they're just as nutritious as their perfectly shaped brethren. Tesco's "Perfectly Imperfect" program sells this produce at lower prices in an effort to curb food waste.

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A disappointing experience in forest conservation laid the groundwork for marketing expert Daniel Vennard to lead WRI's Better Buying Lab. The initiative will bring together leading food service companies, manufacturers and restaurant chains to shift consumers towards more environmentally friendly plant-based proteins.

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Two and a half millennia ago, Plato announced that “Human behavior flows from three things: desire, emotion, and knowledge.” Unfortunately, our human and corporate behavior on climate change is not even close to where it needs to be. But if the great philosopher was right (and he usually was), 2013 may have been a game changer.

The big news from 2013 came from gains in knowledge. New tools and research are opening our understanding much wider than before. But will we act on this? Knowledge can spur action, but this path is not guaranteed.

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Recent analysis from the World Resources Institute finds that nearly one-quarter of all food (measured by calorie) produced for people globally is lost due to spoilage or waste. In the U.S., the number is even higher, with a whopping 42 percent of all calories not reaching people’s mouths. Of that, about 20 percent of meat is lost or wasted. That means come Thanksgiving Day, of the approximately 46 million turkeys likely to be purchased, over 9 million will go uneaten.

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Earlier this year, WRI analysis found that one in four food calories produced go uneaten. Yesterday a group of experts took the first step toward helping to curb this massive amount of food loss and waste.

At the Global Green Growth Forum in Copenhagen, WRI announced the launch of a process to develop a global standard for measuring food loss and waste. This standard, known as the “Global Food Loss and Waste Protocol,” will enable countries and companies to measure and monitor the food loss and waste that occur within their boundaries and value chains in a credible, practical, and consistent manner.

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