Approximately 88 million tonnes of food are currently wasted in the EU, a figure which could rise to 126 million tonnes by 2020 if no action is taken. Food waste contributes to the unnecessary depletion of natural resources and generates economic losses while missing opportunities to help those living in food poverty. The EU has committed to implementing the Sustainable Development Goal (SDG) 12.3 to halve food waste at the retail and consumer levels and reduce food losses along production and supply chains. The reduction of food waste in Europe will necessitate a series of actions from production to retail and consumption. This Policy Dialogue reflected on the potential environmental, economic and social effects of reducing food waste and what more could be done to tackle the challenge at EU and member state level. The panel assessed the possibilities and challenges from production to consumption, including the role of packaging, as well as the responsibilities of different stakeholders.

Speakers included: Alexandra Nikolakopoulou, Head of Unit, Food information and composition, food waste, DG Health and Food Safety, European Commission, Rosa Rolle, Senior Nutrition and Food Systems Officer and Team Leader Food Losses and Waste, Food and Agriculture Organization (FAO), James Ede, Chairman of sustainability committee, FoodDrinkEurope, & Senior Manager for Europe, Public Affairs Sustainability, Trade and Commodity Sourcing, Kellogg Company, Riikka Joukio, Senior Vice-President Sustainability and Corporate Affairs, Metsä Group, Toine Timmermans, Programme Manager, Wageningen University and Research; Coordinator EU REFRESH.