This year's edition provides new estimates of the percentage of the
world's food lost from production up to the retail level. It
suggests that identifying and understanding critical loss points in
specific supply chains - where considerable potential exists for
reducing food losses - is crucial to deciding on appropriate
measures. It also provides some guiding principles for
interventions based on the objectives being pursued through food
loss and waste reductions, be they in improved economic efficiency,
food security and nutrition, or environmental sustainability.
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