Food waste and losses

A growing volume

The agri-food industry is France's leading industrial sector by turnover and employment, and it faces a problem that keeps getting bigger. Global estimates put unconsumed food at billions of tonnes a year, with the trend still rising.

The consequences are human, ecological and economic at the same time — which is why food loss is now treated as a supply chain priority rather than a communication topic.

Loss and waste are not the same

• Losses occur upstream, during production, handling and storage
• Waste occurs downstream, in distribution, catering and households
• Both are largely driven by poor anticipation of real demand

Where the industry acts

Better forecasting, shorter routes between supply and demand, and clearer information on remaining shelf life all reduce the volume that never reaches a plate.