In particular, reducing food wastage may contribute significantly to the sustainability of the food system. Currently, it is estimated that 32 per cent of the total food produced globally is wasted. In order to substantially reduce the quantity of food lost and wasted, changes have to take place at different levels of the food chain: production, storage, transportation and consumption. In developed countries, efforts are most needed at the retail and consumer end, owing in part to management practices and consumption habits.