Reducing food waste at any stage along the food supply chain yields a significant positive environmental impact. Reducing food waste at the production and consumption stages requires different approaches and measures and involves different stakeholder groups. Therefore, one target for the reduction of the generation of food waste should be set for processing and manufacturing and another target should be set for retail and other distribution of food, for restaurants and food services and for households.
Text as published in the Official Journal, reproduced verbatim (including any typographical quirks of the source). For the authentic version, see EUR-Lex.
