Food waste is simply edible food that is not eaten. “Lost En Route” breaks down food waste into foodloss(food lost during production and processing) and foodwaste(food discarded by retail markets and consumers).
agriculture. Farmers and agribusinesses regularly discard food that is misshapen, unusually colored, or too small to sell.
postharvest. Poor storage facilities allow edible food to rot before it can be eaten or transported to market.
processing. Food lost in processing includes bread trimmed to make a no-crust sandwich or broccoli stems discarded as florets are used in salads.
distribution. Poor infrastructure (including roads and vehicles) may limit the efficient distribution of food.
consumption. Consumers regularly throw out food from “forgotten carry-out containers at the back of cluttered refrigerators, and on counters and in cabinets when schedules get in the way of ambitious cooking plans.”