The linear food mass production system the world has developed in the last two centuries is no longer a sustainable one. Designed to achieve constantly replenished stocks, one of its’ most damaging outcomes is the massive food waste amount it generates. According to 2022 numbers from the United Nations, around 40% of global food produced is wasted, when, at the same time, food waste is responsible for 8% of total greenhouse emissions (Capgemini, 2021). Beyond natural consequences, the recent geopolitical tensions have added an extra layer of uncertainty to this system, including destroyed/damaged crops or transport constraints.  As such, the momentum to promote and create change is now at a peak. One of the solutions to tackle food waste and actively reduce it lie in a circular approach. This enables to reuse/repurpose some of the generated waste into new uses/products, reintroducing those back into the production chain. What started as an ideal for some is now becoming a reality across the different stakeholders. From producers to suppliers, from consumers to governments, the sustainability commitment has entered the agenda and is slowly becoming a reality.

In the first section of their paper, Daymon introduces the concept of circularity and provides some background on the various consequences of food waste on both the environment and economies. The following section is organized according to the production chain, starting with Food Loss and Surplus, followed by Food to be Saved, and ending with Waste at Home. The paper illustrates how different stakeholders are addressing food waste across the production chain.