What the data tell us

There are a range of estimates for food lost and/or wasted in primary production. These estimates vary due to different definitions, measurement methods and a general lack of data.

Globally, the FAO (2019) has reported that approximately 13.8% of food is lost at the primary production stage. Meanwhile, the European Union (EU) is already committed to reporting data on the amount of food waste generated in the food system, including food waste (but not pre-harvest loss) in primary production.

In 2022, the total food waste in the EU was approximately 59 million tonnes. Of this, 8% was attributed to waste in the primary production sector. The estimated figures for 2022 are shown below as the amount of food waste (in terms of kilograms per inhabitant) for the different sectors in the food system.

It’s important to remember these data only report food waste – and not food loss – in primary production (as per the current EU definition of food waste). This is why a standardised food loss definition is an important step towards better reporting and understanding the bigger picture.

Figure 1: Food waste in the EU by main economic sectors, 2022 © European Union, 1995-2024

At the moment, many of the data included in food loss reports are “estimates”. This is often due to difficulties in sample size (getting enough data points) or difficulty in gathering the data from some areas.

The FOLOU project gathered data from government sources, scientific papers, reports and other sources to bring together publicly available information on food loss in the EU. Where food loss is captured, quantities tare often reported in different units of measurement by different countries. The FOLOU project converted the data to a food loss ratio to enable comparisons between different countries. The food loss ratio is the estimated food loss divided by the total yield per year, expressed as a percentage.

Figure 2: Table of draft EU data. Food loss ratio (%) by selected EU country and commodity group ©FOLOU project

There is considerable variability in the amount of food loss that occurs in different regions of the world, in different food supply chains, across different food commodity groups (food products) and from year to year at the same farm. As you can see in Figure 2, there are a lot of gaps in this current EU dataset. As already discussed, there is currently a lack of data for most EU countries. So Figure 2 is unlikely to be a true reflection of the amount of food loss. With consistent measurement and recording methods, and a standardised food loss definition (developed by the FOLOU project), the accuracy of these data will improve.

What can this variation tell us?

As the consistency and accuracy of food loss measurement and reporting improves, food loss ratio variations will indicate where intervention may be required, for example by food commodity or territory. Responsive solutions may include developing better understanding of the causes of losses and taking appropriate interventions to reduce them.

Have a look at the FAO Food Loss App (FLAPP) Technical Platform on the Measurement and Reduction of Food Loss and Waste website to explore some global data on food loss in countries across the world. You don’t need to download an app, just scroll down the webpage to access the relevant charts.

The data show food loss at key primary production stages (‘pre-harvest, ‘left in the field’ and ‘post-harvest’) for a selection commodities and countries. For each stage, the data indicate the percentage of loss attributed to different causes.

Look at the different reasons for food loss, and how proportions vary according to crop and location. What are your observations? Are you surprised by anything you see?

Remember the FAO and FOLOU definitions of food loss are not the same. But looking at the FLAPP data helps us reflect on some of the insights and potential benefits better reporting can bring.

Resources

• Eurostat (2024) Food waste and food waste prevention – estimates
• FAO (2019) The State of Food and Agriculture. Moving forward on food loss and waste reduction.