Global and North American Perspectives on Food Loss and Waste

Globally, around 14 percent of food produced is lost between harvest and retail, while an estimated 17 percent of total global food production is wasted (11 percent in households, 5 percent in the foodservice, and 2 percent in retail). Food loss and waste undermine the sustainability of our food systems. When food is lost or wasted, all the resources that were used to produce this food - including water, land, energy, labor,  and capital - go to waste.

Join FAO North America for an expert panel discussion to better understand the global progress towards the Sustainable Development Goals 12.3 to halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses. During the session, we will hear multi-sector perspectives from the national, state, and local levels in the U.S. and Canada.

Welcoming Remarks
Jocelyn Brown Hall, Director, FAO North America

Panelists
Clementine O’Connor, Food Systems Expert, UNEP
Jean Buzby, Food Loss and Waste Liaison, USDA
Krissi Baxter, Project Coordinator, Sustainable Waste Management, Environmental Services, The Regional Municipality of York
Elaine Blatt, Senior Policy Analyst and Program Analyst, Department of Environmental Quality, Oregon
Pashon Murray, Founder, Detroit Dirt
Monique Chan, Founder, Bruized

Moderator
Rachel Jackson, Founded, EatOrToss.com