목차
Executive summary XI
The state of food waste worldwide XII
Measuring and reporting sustainable development goal target 12.3 XVII
Reducing food waste through a collaborate approach XIX
Conclusions XX
1. Introduction 2
1.1. The food waste index and sustainable development goal target 12.3 2
1.2. How the food waste index is calculated 4
1.3. Structure of the report 5
2. Index level 1: existing data and modelling 7
2.1. Level 1 estimates of food waste: what and why? 7
2.2. Summary of the methodology 8
2.3. Results: data coverage 10
2.4. Results: regional breakdowns 17
2.5. Food waste amounts: measured estimates and extrapolation 37
3. Index level 2 and 3: measuring food waste at the national level 49
3.1. Overview of data collection 49
3.2. Measuring total food waste generated 51
3.3. Edible and inedible waste 71
3.4. Destinations of surplus and waste 74
3.5. Food manufacturing 80
4. Solutions focus: public-private partnerships 84
4.1. The public-private partnership model 87
4.2. Stakeholders 89
4.3. Implementing a public-private partnership 91
4.4. Conclusion 98
5. Conclusions 100
