Page 42 - Green knowledge 2024

Photo: Anette Tjomsland Spilling
Bold action plan for reducing food loss
In 2024, the Food Loss Committee released a report proposing measures to reduce food
loss by 75% by 2030. The biggest impact lies with private households—people like you and
me.
Globally, one-third of all food produced is never
eaten. In Norway alone, 450,000 tonnes of food were
lost or discarded in 2021. Consumers were responsi-
ble for 48% of this, equating to over 40 kilos per
person and a total loss of approximately 12.5 billion
NOK.
The committee proposed actions in ten key areas. If
implemented, food loss could be reduced by 75%.
Around half of this reduction is expected to come
from private households, while retail and food indus-
tries could each account for one-fifth.
holders and requiring food manufacturers and
wholesalers to donate surplus food where feasible.
Other measures include mandating price reductions
on soon-to-expire food in stores, raising awareness,
improving skills, sharing data, and better forecast-
ing.
The food value chain is complex, with varying chal-
lenges and solutions depending on the stakeholders
involved.
A major recommendation is a due diligence require-
ment, forcing actors in the food chain to report on
their risk areas for food loss and measures taken.
The committee also suggests strengthening the
industry agreement by involving more public stake-
“That’s why it’s important to enable each actor to
prioritise effective measures while holding them
accountable to act and meet the goals. The proposed
due diligence requirement, combined with strength-
ening the industry agreement, strikes a good bal-
ance,” says Hilde Haug Simonhjell.
Purpose: Collaboration: Contact: The Food Loss Committee was established by the Government and tasked with identifying ways to
reduce Norway’s food loss by 50 % by 2030. This initiative aims to meet the UN’s Sustainable
Development Goals and cut CO2 emissions by nearly 1.5 million tonnes.
Relevant research institutes and organisations representing the entire food value chain
Head of Department/Head of Research Hilde Haug Simonhjell, Division of Food Production
and Society.
Email: hilde.simonhjell@nibio.no | Phone: +47 951 68 445
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