Reducing Food Loss and Waste

Nearly a third of all the food produced globally is wasted or lost on its journey from farm to table. Reducing food loss and waste is not just essential for improving the sustainability of our food systems and supply chains while reducing the environmental impact of food production. It is also fundamental in a world where the number of people affected by hunger has slowly been rising since 2014 while tons and tons of edible food are lost or squandered each day.

Through our programme on Food Loss, Waste Reduction and Value Addition, NRI has been at the forefront of research and development efforts to avert food loss and waste and catalyse a sustainable global future.