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TABLE OF CONTENTS

TABLE OF CONTENTS

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LIST OF ABBREV IAT IONS

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LIST OF TABLES

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LIST OF FIGURES

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EXECUTIVE SUMMARY 1 INTRODUCT ION 7 1. CONCEPTUAL FRAM EW ORK FOR FOOD WASTE 10 1.1. Definitions 10 1.2. Categorizations of food waste 11 1.3. Global overview of food waste 13 1.4. Importance of food waste 16 1.5. Initiatives to reduce food waste 18 1.5.1. Global initiatives 19 1.5.2. Regional initiatives 21 1.5.3. National initiatives 21 2. MA JOR CAUSES AND CONSEQUENCES OF FOOD WASTE 23 2.1. Household food waste 23 2.1.1. Definitions 23 2.1.2. Factors affecting household waste 24 2.1.3. Causes of household food waste 25 2.2. Food service sector food waste 28 2.2.1. Definitions 28 2.2.2. Causes of food service waste 29 2.3. Environmental impact 31 2.4. Economic and social impact 34 3. OVERV IEW OF FOOD WASTE IN THE OIC M EMBER COUNTRIES 35 3.1. An overview 35 3.2. Household food waste 36 3.3. Food service sector food waste 39 3.4. Initiatives to reduce food waste 42 3.4.1. Food banks 43

4. LEAD ING MOT IVAT IONS FOR CONSUMERS TO REDUCE FOOD WASTE

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4.1. Potential benefits from reducing food waste 44 4.1.1. Improving food security and availability 44 4.1.2. Reduced environmental impact 46 4.1.3. Financial and economic benefits 48 5. LEGAL, SOCIAL AND CULTURAL MEASURES OF FOOD WASTE 51 5.1. Legislation and food waste reduction 51 5.1.1. Date labels 59 5.2. Social and cultural considerations and measures 62 5.2.1. Curbing extravagance 62 6. COUNTRY CASE STUDIES AND SURVEYS 67 6.1. Methodology 67 6.1.1. Household surveys 67 6.1.2. Food service surveys 67

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