FOOD LOSS HAPPENS DURING ITS JOURNEY FROM FARM TO RETAILER. FOOD WASTE HAPPENS IN RETAIL, RESTAURANTS AND OUR KITCHENS WHEN FOOD GETS THROWN AWAY.
Food loss typically takes place before food ever makes it to the consumer. It starts right in the famer’s fields with insects, weeds and disease attacking crops. While farmers take steps to try to prevent pest infestations, pesticides are an important tool in their toolbox that can help them combat pests and protect their crops – and our food. Food loss can also happen when extreme weather conditions damage crops, or it can happen when a harvested crop spills or spoils after harvest.
Changing climate conditions are leading to more unpredictable weather patterns that can cause significant damage to crops and lead to new or more pest challenges that can ravage a farmer’s crop. Plant science innovations, such as plant breeding help produce plants and foods that are more resilient and resistant to climate change and pest pressures. This can help protect plants in the field and make sure more food makes it to consumers at the end of the day.