Global food waste and agricultural sustainability challenges

Global food systems face significant challenges regarding waste and nutrition. According to FAO assessments, one-third of food produced for human consumption—approximately 1.3 billion tonnes—is lost or wasted annually. This occurs alongside global hunger affecting 820 million people and issues of obesity and malnutrition affecting billions.

While industrial agribusiness provides only 25% of consumed food, it is responsible for over 75% of ecological damage. In contrast, small-scale farmers produce 75% of agricultural output, often prioritizing health and seasonal respect over pure yield.

In France, food waste remains a critical issue. Despite the 2016 Garot Law aiming to halve waste by 2025, the country produces nearly 9.7 million tonnes of food waste annually. It is estimated that 55 kg of avoidable food waste is produced per inhabitant each year. This waste costs French households, businesses, and local authorities approximately 16 billion euros annually and accounts for roughly 4.2% of the nation's greenhouse gas emissions.