This brief on food waste is one out of a series of Bioeconomy Knowledge Centre briefs which intend to provide independent evidence for EU policy in this field.

1. According to a recent analysis, 129 Mt of food waste were generated in the EU in 2011. This represents 20% of the food produced. Vegetables, fruit and cereals are the food groups that produce the largest amount of food waste.

2. Most food waste is generated during the consumption stage (46%), almost as much as the amounts generated during the primary production (25%) and processing and manufacturing stages (24%) combined. Distribution and retail account for a very small fraction of the food waste generated in the food supply chain.

3. The food waste generated at the processing stage has a high valorisation potential, as the food waste streams are present in large, concentrated and homogeneous quantities. Food waste can be transformed into a range of added-value products through several valorisation pathways. The technological and economic feasibility and the environmental impacts of these products need to be comprehensively assessed in order to select the processes and products that enable optimal valorisation of food waste while ensuring sustainability and safety throughout the value chain.

4. Actions to tackle food waste require an evaluation framework which includes SMART objectives and Key Performance Indicators to track the achievement of each action’s goals and avoid significant trade-offs.