One-third of food produced is lost or wasted – enough to feed 2 billion people. A key objective of UN Sustainable Development Goal 12 is to “halve per capita global food waste at the retail and consumer level and reduce food losses along production and supply chains by 2030.” Food science and technology plays a critical role in achieving this objective. In this session, science of food experts with global experience will share success stories of how food technology has helped minimize or valorize food waste and discuss opportunities to scale these efforts for broader impact.

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