In this interview in Policy Innovations, Tristram Stuart describes the rationale behind the organization he has founded called FeedBack, which tackles food waste across the supply chain, globally, "from plant to plate." In particular he discusses the campaign The Pig Idea and the idea of recycling food waste as feed for pigs.

This report summarises food waste research conducted by the Sustainable Consumption Institute (SCI), University of Manchester, and its implications for a transition towards a sustainable food system.

A large proportion of supermarket food is thrown away every day regardless of quality, to avoid legal liability if a customer complains. In France, the government has now taken a firm step to incentivise food donation by removing the liability from the supermarkets. By barring stores from spoiling and throwing away food the government aims to tackle waste alongside food poverty. The measure follows a decision from February 2015 to remove the best-before dates on fresh foods and it is part of a wider drive to halve the amount of food waste in France by 2025. The bill will also ban supermarkets from deliberately spoiling unsold food so it cannot be eaten and the law will also introduce an education programme about food waste in schools and businesses.

This paper, co-authored by FCRN member Christian Reynolds, investigates the economic and environmental efficiency of charities and NGOs that divert and redistribute wasted but edible food. Through a case study of food rescue organizations in Australia, the authors show that food rescue operations generate approximately six kilograms of food waste per tonne of food rescued, at a cost of US$222 per tonne of food rescued. This is lower than purchasing edible, non-food waste food at market-cost. Secondly, for every US dollar spent on food rescue, edible food to the value of US$5.71 (1863 calories) was rescued.

Livestock, domestic animals raised for meat, dairy and eggs, is responsible for 14.5 percent of anthropogenic greenhouse gas (GHG) emissions.  Because of the scale of its contribution, mitigation of emissions from the livestock sector must be addressed in order to avoid an average global temperature rise of more than 2°C compared to pre-industrial times. 

WRAP - the UK’s Waste and Resources Action Programme has published a new report entitled 'Strategies to achieve economic and environmental gains by reducing food waste', which argues that reducing food waste worldwide can make a significant contribution to tackling climate change while also saving money. Wrap puts the total value of global consumer food waste at more than US$400 billion per year. The report says that globally as much as £194bn could be saved by reducing food waste by 2030.

Following the publication of Household Food and Drink Waste in the UK 2012 report in November 2014 and the Product Focused report earlier this year, WRAP has now released a new report that is more People Focused. 

This report from the Institution for Mechanical Engineers discusses the role that cold chain technologies can play in improving food security in developing countries. It argues that we need to address the question of how we can achieve sustainable food security and not just increased production.

In 2013 the UK’s Waste Resources Action Programme (WRAP) released the publication entitled Household Food and Drink Waste in the UK 2012 which quantified the amounts, types and reasons for food and drink being wasted from UK households.  It found that the amount of avoidable household food waste in 2012 (4.2 million tonnes per year) is equivalent to six meals every week for the average UK household. Preventing this food waste could save the average family up to £700 a year and deliver significant environmental benefits through landfill avoidance and by mitigating climate change (on the basis that this ‘unnecessary’ food would not need to be produced and hence all the costs associated with its production and distribution would be avoided).