Food waste has substantial negative impacts – environmentally, socially and economically. Around one-third of food produced globally is lost or wasted – directly contributing to the climate crisis (representing 8-10% of global greenhouse gases emissions), stressing the environment and exacerbating food insecurity, and resulting in economic losses of an estimated $1 trillion a year. Reducing food loss and waste could thus be one of the leading strategies globally for achieving a sustainable food future. Yet, opportunities provided by food waste prevention remain largely untapped. Given that almost 70% of the world’s food production is destined for urban consumption, involving cities in the battle against food waste becomes crucial to achieving global goals of reducing per capita food waste by 50% by 2030. Local authorities, being in closer proximity to citizens and local businesses, possess a unique position within the food system to foster both direct (e.g. through public procurement, municipal markets, etc.) and indirect engagement (e.g. through awareness raising for citizens).
This accelerator session will explore strategies that cities put in place by cities to reduce food waste along the food supply chain. Building on the CHORIZO and the CityLoops projects, we will bring practical examples from frontrunner cities.
