In the last decade, issues relating to Food Waste and Loss (FLW) have rapidly risen up the social and political agenda. Recent estimates suggest that globally one third of food never reaches a human stomach (1.3 billion metric tons), and global food waste is associated with large amounts of greenhouse gas emission (8-10% of global GHGE). indeed, the case for reducing food waste has been successfully made in terms of benefits for nutrition, environment, society and economy. There is much nutritionists can do to help reduce food loss and waste. This talk will introduce the concepts of Food Waste and Loss (FLW) and highlight important issues related to nutrition. The talk will firstly define food loss and waste, and describe how it occurs along the entire spectrum of production, from the farm to distribution to retailers to the consumer. It will then highlight how food waste interventions and behaviour change can also align with healthy sustainable eating interventions (with examples from Dr Reynolds own work).
Continuing Professional Development (CPD)
This webinar has been endorsed by the Association for Nutrition (AfN) (EN175).