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Food waste or food loss is food that is discarded or lost uneaten. The causes of food waste or loss are numerous and occur at the stages of producing, processing, retailing and consuming.
Global food loss and waste amount to between one-third and one-half of all food produced. Loss and wastage occur at all stages of the food supply chain or value chain. In low-income countries, most loss occurs during production, while in developed countries much food – about 100 kilograms (220 lb) per person per year – is wasted at the consumption stage. A lot of the time, food loss or food waste is food that is lost during any of the four stages of the food supply chain: producers, processors, ] retailers, and consumers. Precise definitions are contentious, often defined on a situational basis (as is the case more generally with definitions of waste). Professional bodies, including international organizations, state governments and secretariats may use their own definitions.
Among other things, in what food waste consists of, how it is produced and where or what it is discarded from or generated by. Definitions also vary because certain groups do not consider (or have traditionally not considered) food waste to be a waste material, due to its applications. Some definitions of what food waste consists of are based on other waste definitions (e.g. agricultural waste) and which materials do not meet their definitions.
Lost food may go to landfills, be put back into the food supply chain, or be put to other nonfood productive uses.
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