Nowadays, a large proportion of the food produced in France, Europe and around the world is lost or wasted every year. In Europe, approximately 89 million tonnes of food are lost and discarded annually, representing 20% of food production. This waste occurs at every stage: at the producer level, where some fruit or vegetables are not harvested (unattractive fruit and vegetables, overproduction, etc.); among intermediaries and during transport; and sometimes also among end consumers.

The estimated costs amount to €143 billion, affecting not only producers but also consumers and our environment, as resources (water, soil, energy) were used to produce them. It is now essential to rethink our food system to minimise food loss and move towards more sustainable solutions.