As governments struggle with a sudden crisis caused by significant and rapid increases in the price of food, a companion crisis in availability of water also threatens billions of people. A hidden problem behind the food crisis is that as much as half of all food grown is lost or wasted before and after it reaches the consumer. And this wasted food is wasted water too.
To meet the challenge of feeding growing populations and the global hungry, massive reductions in the amount of food wasted after production are needed. This policy brief calls on governments, businesses, consumers and other important actors in society to reduce by half, by 2025, the amount of food that is wasted and outlines concrete steps to achieve this goal.
How to Cite: Lundqvist, J., C. de Fraiture and D. Molden. Saving Water: From Field to Fork – Curbing Losses and Wastage in theFood Chain. SIWI Policy Brief. SIWI, 2008.