A persistent and underestimated issue: fighting food loss and waste with SAVE FOOD

Around 40 per cent of food produced globally is lost due to waste and inefficiencies – while more than 700 million people still go hungry. “While the issue of food loss and waste (FLW) has been on the agenda for some time, its contemporary urgency is far greater than ever before, driven by critical shifts in our global context,” says Oksana Sapiga, spokesperson for the Food and Agriculture Organisation of the United Nations (FAO), in an interview with interpack Magazine.

Food loss is not just an ethical issue – it also represents a major economic and environmental problem. Up to ten per cent of global greenhouse gas emissions stem from wasted food, which also accounts for an estimated annual financial loss of over 1.5 trillion US dollars. This undermines livelihoods, drives up food prices and increases food insecurity – issues that are particularly pressing in today’s unstable economic climate, Sapiga explains. That is why the topic demands continued attention and smart solutions from the industry – both central goals of the SAVE FOOD initiative.

The processing and packaging sector has the potential to make a significant difference. Innovative packaging can extend shelf life, improve logistics, and reduce spoilage – making it a powerful tool in the fight against food waste. One example: in collaboration with Messe Düsseldorf and Bahçeşehir University in Turkey, a project was launched to develop bio-based packaging from food waste – an approach that supports both the circular economy and resource conservation.

The FAO supports SAVE FOOD not only through its presence at the interpack trade fair, but also by initiating practical projects, conducting studies, and furthering public outreach. The aim is to raise awareness, showcase solutions and connect stakeholders from business, research, and policy.

Sapiga is certain: “We hold the knowledge and tools to significantly reduce food loss and waste across the entire supply chain. This represents a powerful and cost-effective way to improve food availability, extend shelf life, and address global challenges more effectively.”