An estimated 50% of the food produced worldwide is wasted. If the entire world had the same voracious appetite as Europeans, it would take three planets to produce the amount demanded. In Britain, 18 million tonnes (14 billion pounds worth) of perfectly edible household food is thrown away every year. Apart from the waste, overeating is becoming a serious public health issue in many countries. According to a U.S. study, Western countries are consuming an average daily surplus of 1400 calories per person. This easy to read manual on overproduction and overconsumption in contemporary society highlights some alarming global data. It discusses the origins and causes of food waste and its correlation with climate change, agriculture, population growth, and the need for a more ethical, ecological society. The complexity of the waste dynamic processes imposes a dire need to reconsider economic relationships and social values in the light of sustainability and eco-efficiency. After a foreword by Vandana Shiva , the first two chapters describe the current imbalanced global food market. The book then goes on to present projects from around the world that are aimed at finding practical and efficient solutions to food waste. Particular emphasis is placed on Last Minute Market. This initiative links shops and producers with unsold food to people, and charities, in need. Originated at the University of Bologna Faculty of Agriculture, the project offers economic, environmental and social benefits. Alongside other European initiatives, it has contributed to a greener economy and a more sustainable world. Based on the data, and on the initiatives presented, the conclusion is devoted to the idea of a "new intelligent ecology".

'We at Too Good To Go, found the research presented immensely insightful as we continue to build awareness raising campaigns with the aim of changing behaviours.' Too Good To Go This book provides a comprehensive review of the causes and prevention of food losses and waste (FLW) at key steps in the supply chain. The book begins by defining what is meant by food losses and waste and then assessing current research on its economic, environmental and nutritional impact. It then reviews what we know about causes and prevention of FLW at different stages in the supply chain, from cultivation, harvesting and storage, through processing and distribution to retail and consumer use. The third part of the book looks at FLW for particular commodities, including cereals and grains, fresh fruit and vegetables, roots and tubers, oilseeds and tubers, meat and dairy products, and fish and seafood products. The final section in the book reviews the effectiveness of campaigns to reduce FLW in regions such as North and Latin America, Asia and the Pacific, the Middle East and, sub-Saharan Africa.