Access to sufficient and clean freshwater is essential for all life. Water is also essential for the functioning of food systems: as a key input into food production, but also in processing and preparation, and as a food itself.

Food waste refers to the decrease in the quantity or quality of food resulting from decisions and actions by retailers, food service providers, and consumers.

The essential first steps of addressing the problem of food loss are measuring the loss, identifying where in the food system it occurs, and developing effective policies to mitigate it along the value chain.

At the start of CGIAR Research Program on Policies, Institutions, and Markets (PIM) Phase 2 in 2017, and later during the priority-setting round in 2019, each of the PIM research areas (‘flagships’) formulated key research questions they aimed to

As part of the work implemented by CGIAR on COVID-19, the COVID-19 Research Hub Working Group 4 “Address food systems’ fragility and build back better” was tasked with implementing a global assessment of the impacts of COVID-19 on food systems and

As part of the work implemented by CGIAR on COVID-19, the COVID-19 Research Hub Working Group 4 “Address food systems’ fragility and build back better” was tasked with implementing a global assessment of the impacts of COVID-19 on food systems and

Identifying policy-relevant information gaps, summarizing recent research that tries to fill these gaps, and the five challenges for researchers, policymakers, and practitioners in reducing FLW.

The essential first steps of addressing the problem of food loss are measuring the loss, identifying where in the food system it occurs, and developing effective policies to mitigate it along the value chain.

Taking a food systems approach is a promising strategy for improving diets.

Each year, an estimated one-third of all food produced for human consumption is lost or wasted world-wide.