Food Waste in FranceMain MenuIntroduction and ContentsAn in-depth analysis of food waste with specific reference to France's new bill of legislationStatements to DebatesSkimming the surface of the controversyDebates to ActorsDivining Deeper into Food WasteActors to NetworksA visualization of the academic and non-academic networks of food wasteNetworks to LocationsA Story MapLocations to TimelinesWorks CitedChristopher Dabonb440b7f1abad781129e9d2d59f7cf69ae8aa7810
Food waste
12016-02-09T14:41:05-08:00Christopher Dabonb440b7f1abad781129e9d2d59f7cf69ae8aa7810809617"Successful reduction of food losses and waste will save resources and has the potential to improve food security and nutrition" (Timmermans, 2014)image_header2016-04-03T11:59:59-07:00Christopher Dabonb440b7f1abad781129e9d2d59f7cf69ae8aa7810Food waste occurs at all stages of its life cycles. This includes food wasted in production, distribution, and consumption (Timmermans, 2014). Food is wasted in the industrial and developing world making it ubiquitous. An important distinction to be made is that food wasted is predominantly in western countries labeled as “throwaway societies” (Abrahamsson, 2012). Generally speaking, food waste can be divided into two separate categories; edible and non-edible waste. Edible waste refers to food waste that is comestible and intended for humans that has been lost or discarded and any point of its cycle. In contrast, non-edible represents food that for human consumption cannot or can no longer be ingested (Timmermans, 2014). Keep in mind that France's new legislation is aimed at combating food waste on one particular front, whereas the definition calls for a holistic consideration. Return to Key Terms