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To feed a world population that is estimated to grow to 10 billion by 2050, we need to ensure sustainable and safe food production systems. According to the WHO, “Governments should make food safety a public health priority, as they play a pivotal role in developing policies and regulatory frameworks and establishing and implementing effective food safety systems.”

In a world where up to 800 million people are chronically undernourished roughly one-third of food produced for human consumption is lost or wasted across the entire supply chain every year. To minimize food waste, it’s important to understand not only why it occurs, but also where in the supply chain it occurs.