According to the United Nations Food and Agriculture Organization (FAO), approximately 1.3 billion tons of food is wasted globally each year.

Consumers are responsible for the largest share of food waste, accounting for approximately 31% of the total.

In developing countries, food waste is primarily caused by a combination of inadequate storage and transportation facilities, lack of access to markets, and poor harvesting practices.

Food waste has a multifaceted impact on food security. It increases food prices, reduces the availability of food for those in need, and contributes to environmental degradation, all of which undermine food security.

Increasing food production is not a solution to reduce food waste. Instead, efforts should focus on reducing waste throughout the food supply chain and improving the efficiency of food production and distribution.

Food waste is a major contributor to greenhouse gas emissions, as it releases methane, a potent greenhouse gas, during decomposition.

Reducing food waste does not directly enhance the nutritional value of food. However, it can lead to improved food security and economic efficiency.

Governments play a crucial role in addressing food waste through implementing policies and regulations, providing financial incentives to businesses and individuals, and raising awareness and educating the public about the issue.

Individuals can contribute to reducing food waste by planning meals and shopping lists, storing food properly, composting food scraps, and raising awareness among their peers.

Measuring food waste poses challenges due to the lack of standardized measurement methods, difficulty in tracking food waste throughout the supply chain, and absence of reliable data on food waste.

Food waste does not directly lead to improved public health. Instead, it can contribute to increased hunger and malnutrition, economic losses, and environmental degradation.

The primary objective of the United Nations Sustainable Development Goal 12.3 is to halve food waste by 2030.

Reducing food waste in developing countries primarily leads to increased food availability, improved nutrition, and reduced poverty, rather than directly enhancing environmental sustainability.

Achieving the United Nations Sustainable Development Goal 12.3 faces challenges such as lack of political will and commitment, insufficient financial resources, and absence of effective policies and regulations.