CFS Policy Convergence Products Database

Develop effective strategies to reduce FLW

Convene an inclusive process, as appropriate, that enables broad stakeholder participation, such as by private sector, civil society, local and subnational authorities, to enable stakeholders to identify causes of FLW, potential solutions, key actors, and priorities for individual and collective action. This requires identifying the stakeholders who would need to be engaged in the identification and implementation of solutions, including at subnational and local levels and throughout the food systems, costs implications and who will bear them, as well as potential benefits. It also requires identifying constraints and challenges and designing strategies to address them.

Support these national processes in collaboration with partners by promoting methodological approaches adapted to country specificities and based on systematic and intersectoral approaches to take into account potential complementarity between food chains.

Take effective steps to reduce FLW

Promoting investment and innovations based on traditional and scientific knowledge to reduce FLW, considering various sustainable agriculture approaches recalling the Principles for Responsible Investment in Agriculture and Food Systems and in particular principle 6.

Investing in infrastructure and other public goods and services to reduce FLW and promote sustainable food systems (e.g. storage and processing facilities, reliable energy supply, transport, appropriate technologies) and improved access by food producers and consumers to markets (e.g. improved market information and product knowledge).

Implementing an appropriate policy and regulatory framework to encourage the private sector and the consumers to take steps towards reducing FLW, for instance by designing and implementing appropriate instruments and by promoting diversity of food chains.

Supporting small-scale food producers and processers and their organizations for better access to knowledge and innovation, markets, financial services, logistics (e.g. storage, processing, packaging, and transport) and other services which are important to reduce FLW.

Supporting and promoting initiatives to minimize fish discard and post-harvest losses and waste at all steps of the fish value chain.

Assessing and improving, where relevant, public food procurement management and distribution policies and practices to minimize FLW while ensuring food safety and quality, safeguarding the environment, improving economic efficiency and pursuing social benefits, for instance facilitating access for small-scale food producers where appropriate.

Further exploring the impact of short supply chains, community-supported agriculture and local markets, in the effort to reduce FLW along the whole food chain, especially for perishable products.

Carry out training and capacity building to promote the use of appropriate practices and technologies and best practices to reduce FLW.

Promote innovation, the exchange of best practices, knowledge and voluntary technology transfers on mutually-agreed terms in order to reduce FLW.

Promote the coordination of stakeholders to improve governance and efficiency of the food chain and organize collective understanding and action to reduce FLW.

Encourage consumers in reducing the level of food waste in households through advice and the dissemination of evidence-based information and scientific and traditional knowledge.

Encourage engagement of all actors, especially women, in public campaigns, education of youth and awareness raising of consumers on the importance and modalities of reducing FLW.

Encourage the strengthening of the organisation of the food chain for reducing FLW, recognizing the impacts of actions throughout food systems.

Take a leading role in their sectors in preventing and reducing FLW, through research, development, technological innovations and to reduce FLW, within their production and distribution systems and in accordance with national regulations. accordance with national regulations.

Collect and share data on FLW and on efforts to reduce it, change practices to promote reducing FLW in business partners and households, integrating these actions in business practices and corporate responsibility policies.

Develop and improve practices and industry standards related to product sourcing and retail to reduce FLW, in particular standards used to accept or reject food produce (e.g. cosmetic standards for fruit, vegetables, livestock and fish products). This can be done, for example, by introducing differentiated pricing to prevent economic and nutrition value losses.