In Uganda, approximately 27 per cent of all milk produced is lost, equivalent to US$23 million/year (FAO, 2004). In Kenya, around 95 million litres of milk, worth around US$22.4 million, are lost each year.Ĭumulative losses in Tanzania amount to about 59.5 million litres of milk each year, over 16 per cent of total dairy production during the dry season, and 25 per cent in the wet season. In East Africa, economic losses in the dairy sector due to spoilage and waste could average as much as US$90 million/year (FAO, 2004). For some crops such as fruits, vegetables, and root crops, being less hardy than cereals, post-harvest losses can reach 50 per cent (Voices Newsletter, 2006). In many African countries, the post-harvest losses of food cereals are estimated at 25 per cent of the total crop harvested. In Sub-Saharan Africa, post-harvest food losses are estimated to be worth US $ 4 billion per year - or enough to feed at least 48 million people. Inefficient processing and drying, poor storage, and insufficient infrastructure are instrumental factors in food waste in Africa. This amounts to more than $5,000 per capita/year.

In a survey of more than 1,600 households in Australia in 2004, on behalf of the Australia Institute, it was concluded that on a country-wide basis, $10.5 billion was spent on items that were never used or thrown away. The food currently wasted in Europe could feed 200 million people (FAO, 2013). Most of the food waste (4.1 million tonnes or 61 per cent) is avoidable and could have been eaten had it been better managed (WRAP, 2008 Knight and Davis, 2007). Most of this (5.9 million tonnes or 88 per cent) is currently collected by local authorities. This means that approximately 32 per cent of all food purchased per year is not eaten. United Kingdom households waste an estimated 6.7 million tonnes of food every year, around one-third of the 21.7 million tonnes purchased. The food currently lost or wasted in Latin America could feed 300 million people (FAO, 2013). Overall, losses amount to around US$90 billion–US$100 billion a year (Jones, 2004 cited in Lundqvist et al., 2008). The retail sector has comparatively high rates of loss of about 26 per cent, while supermarkets, surprisingly, only lose about 1 per cent. Losses at the farm level are probably about 15–35 per cent, depending on the industry. It is estimated that about half of the water used to produce this food also goes to waste since agriculture is the largest human use of water. In the United States 30 per cent of all food, worth US$48.3 billion (€32.5 billion), is thrown away each year. Nearly 1/2 of all fruit & vegetables produced globally are wasted each year – UN

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