International Day of Awareness of Food Loss and Waste | 2026

Reducing Food Waste Today Means Preserving Resources for the Future 

Food loss and waste represent one of the major challenges in building more sustainable food systems. Reducing the amount of food that is lost or wasted throughout the food supply chain is essential not only to ensure a more responsible use of food, but also to preserve the natural resources required for its production. 

When food is lost or wasted, the resources used to produce it, such as water, soil, and energy, are also wasted. In addition to its environmental impacts, food loss and waste have economic and social consequences, making their reduction essential to promoting more efficient, sustainable, and resilient food systems. 

In this context, scientific research plays a fundamental role in developing knowledge, tools, and solutions that can help prevent and reduce waste while also finding new ways to valorise waste and by-products. At CITAB, several projects contribute to these goals by addressing different challenges related to the sustainability of agri-food systems. 

WASTELESS aims to develop and test innovative tools and methodologies to measure and monitor food loss and waste, contributing to its prevention and reduction throughout the food supply chain. ViTex focuses on the valorisation of waste from the wine sector, particularly vine pruning wood, through the development of solutions that promote its reuse and contribute to a more circular and sustainable approach. 

Tackling food loss and waste requires the involvement of the entire food supply chain and society. By preventing waste, valorising by-products and waste, and developing innovative solutions, scientific research can contribute to a more responsible use of resources and to building more sustainable agri-food systems.