Global Initiative on Food Loss and Waste Reduction
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Food loss is defined as “the decrease in quantity or quality of food” and are the agricultural or fisheries products intended for human consumption that are ultimately not eaten by people or that have incurred a reduction in quality reflected in their nutritional value, economic value or food safety. An important part of food loss is “food waste”, which refers to the discarding or alternative (nonfood) use of food that was fit for human consumption – by choice or after the food has been left to spoil or expire as a result of negligence.