The Business Case for Reducing Food Loss and Waste

16th March 2017

Prepared on behalf of Champions 12.3, The Business Case for Reducing Food Loss and Waste analyses the financial impacts of historical food loss and waste reduction efforts.

Key Points
There is now a strong business case for private and public sector leaders to reduce food loss and waste.
Nearly all businesses evaluated achieved positive return on investment, with the median business site realising a 14-fold return.
Results show that the financial benefits of taking action often significantly outweigh the costs.

Food loss and waste is a challenge of epic proportions.

According to the best available global estimates compiled by the Food and Agriculture Organization of the United Nations (FAO), approximately one-third of all food produced in the world in 2009 was lost or wasted.

Researched and written by Craig Hanson (Global Director of Food, Forests, and Water at WRI) and Peter Mitchell (Head of Economics, WRAP) the Business Case identifies a number of complementary strategic benefits of reducing food loss and waste.

It concludes by outlining how governments and companies can embark on cost-effective reduction efforts.

 

Reducing Food Loss and Waste Cost Benefit