FAO estimates that 1.3 billion tons of food is wasted every year, the equivalent of 1/3 of the total production intended for human consumption.
It is possible to distinguish between two types of food waste. Food losses: losses which occur upstream within the food supply chain, mainly during planting, cultivation, harvesting, processing, storage and primary processing agricultural. Food waste: that waste occurring during industrial processing, distribution and final consumption.
Food waste is a phenomenon that poses questions on the imbalances in world consumption and social disparities between those who waste and those who have nothing to eat. FAO indicates that there are 222 million tons of food wastage in industrialized countries, a figure equal to the food production sub-Saharan Africa (230 million tons). At the European level ,there’s an average waste of 180 kg of food per capita per year; 42% of this waste is done at the household level. The country with the highest waste per capita is the Netherlands with its 579 kg per capita per year; the one with the least wastage is Greece (44 kg per capita per year).
Italy is located roughly halfway between these two countries, with 149 kg of food waste per person annually.