T. Quested
Publications 7
Abstract Food that is either wasted or lost, rather than being eaten, accounts for around a third of global food production and is linked to several environmental, economic and social issues. The reliable quantification of this wasted food is essential to monitor progress towards the United Nations’ Sustainable Development Goal 12.3, which covers food loss and waste. Currently quantification of food waste is made difficult by many differing definitions, some of which require categorisation of fo...
#1Christian John Reynolds (University of Sheffield)H-Index: 10
#2Liam Goucher (University of Sheffield)
Last.Annika Carlsson Kanyama (KTH: Royal Institute of Technology)
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Abstract Food waste prevention has become an issue of international concern, with Sustainable Development Goal 12.3 aiming to halve per capita global food waste at the retail and consumer levels by 2030. However there is no review that has considered the effectiveness of interventions aimed at preventing food waste in the consumption stages of the food system. This significant gap, if filled, could help support those working to reduce food waste in the developed world, providing knowledge of wha...
#1T. E. QuestedH-Index: 1
#2A. D. ParryH-Index: 1
Last.R. SwannellH-Index: 1
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Summary Reducing the amount of food and drink that is wasted is a key element in developing a sustainable food system. In the UK, the largest contribution to food waste is from homes: 8.3 million tonnes per year, costing consumers £12 billion and contributing 3% of UK greenhouse gas emissions. This paper describes recent insights gained from research by the Waste and Resources Action Programme (WRAP) and others into the types of food wasted, why it is wasted and what can be done to minimise it. ...