In the last decade, issues relating to Food Waste and Loss (FLW) have rapidly risen up the social and political agenda. Recent estimates suggest that globally one third of food never reaches a human stomach (1.3 billion metric tons), and global food waste is associated with large amounts of greenhouse gas emission (8-10% of global GHGE). Indeed, the case for reducing food waste has been successfully made in terms of benefits for nutrition, environment, society and economy. There is much nutritionists can do to help reduce food loss and waste.
What will I learn?
- Interpret the difference between Food Waste and Loss definitions, and the important issues related to nutrition
- Look at how Food Waste and Loss occurs from production through to consumption
- Understand how food waste interventions and behaviour change can align with sustainable eating interventions
Curriculum
- 1 Section
- 2 Lessons
- Lifetime
- Food waste and consumer behaviour2
Instructor
Dr Christian Reynolds is Senior Lecturer at the Centre for Food Policy, City University, London; and an adjunct Research Fellow at the Institute for Sustainable Food, University of Sheffield, and at the Barbara Hardy Institute for Sustainable Environments and Technologies, University of South Australia.
Christian is recognised as a global expert on food loss and waste and sustainable diets. He has worked on these issues in Australia, New Zealand, Indonesia, the UK, US, and Europe. He is the lead editor of the Routledge Handbook of Food Waste (2019); he has also co-authoured over 40 peer reviewed publications, as well as multiple reports and book chapters. Christian has given evidence to UK and NZ parliaments on FLW and contributed to the Food Loss and Waste Accounting and Reporting Standard. Christian also researches sustainable cookery; food history; and the political power of food in international relations.
