Food Loss & Food Waste
It is estimated that nearly one third of the food produced in the world for human consumption every year gets lost or wasted. While significant levels of food losses occur upstream, at harvest and during post-harvest handling, a lot of food is lost or wasted during the distribution and consumption stages.
Some food is also wasted on the shelves and in the warehouses of food businesses either due to excess production or due to shorter remaining shelf life. Such food could be saved by timely withdrawing it from the distribution network, aggregating it and then redirecting it to the people in need.
