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Reducing Food Loss And Waste While Improving The Public’s Health

Roni Neff, Rebecca Kanter and Stefanie Vandevijvere
HealthAffairs, November 2015

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Abstract

An estimated 30 percent of the global food supply is lost or wasted, as is about 40 percent of the US food supply. There are valuable synergies between efforts to reduce food loss and waste and those promoting public health. To demonstrate the potential impact of building upon these synergies, we present an analysis of policies and interventions addressing food loss and waste, food security, food safety, and nutrition. We characterize as opportunities the policies and interventions that promote synergistic relationships between goals in the fields of food loss and waste and of public health. We characterize as challenges the policies and interventions that may reduce food loss and waste but compromise public health, or improve public health but increase food loss and waste. Some interventions are both opportunities and challenges. With deliberate planning and action, challenges can often be addressed and turned into opportunities. In other cases, it may be necessary to strike a balance between potential benefit in one area and risk of harm in the other. To help policy makers make the best use of the opportunities while tackling the challenges, it is essential to consider public health in efforts to reduce food loss and waste.


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