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This briefing from the ECNO project examines the EU agrifood sector's trajectory, arguing that while current policies offer only modest emissions reductions, strategic shifts toward plant-based foods and food waste reduction could enhance climate neutrality, economic resilience, and global competitiveness.

This case study describes Farm to Feed, a venture supported by FSD Africa's Catalyst Fund, which reduces food waste and CO2 emissions by purchasing surplus and imperfect produce from farmers for B2B sale and donation.

This case study by the World Resources Institute describes how IKEA reduced food waste by 54% across its in-store restaurants in 32 markets, demonstrating the economic and environmental viability of meeting UN Sustainable Development Goal Target 12.3.

This policy brief by the Stockholm Environment Institute argues for the integration of circular bioeconomy principles and behavioral insights to minimize food loss and waste, particularly within urban food systems, to enhance food security and support Sustainable Development Goals 11 and 12.

A guide by the Stockholm Environment Institute providing six practical tips for reducing environmental impact and waste during the Christmas season, citing global waste projections and food loss statistics.

This briefing from the Environmental and Energy Study Institute (EESI) details a panel discussion on reducing upstream greenhouse gas emissions from the production of building materials, plastics, and food, with a specific focus on food waste reduction and diversion strategies.

This report analyzes the generation and causes of food waste and food loss across the entire Estonian food supply chain in 2020. It estimates that approximately 167,000 tons of food waste are generated annually in Estonia, with households being the largest contributors. The study provides a detailed breakdown of waste by sector—households, catering, trade, industry, and primary production—and offers strategic recommendations for reduction and better national accounting.

This research paper explores how citizen science can be utilized to address food loss and waste to help achieve Sustainable Development Goal (SDG) 12.3.

This research paper presents a systematic map of existing research on behaviourally-informed interventions aimed at altering consumer food consumption and food waste patterns to mitigate climate change.

This case study examines the York Citizen Food Assembly held in November 2019, exploring the role of citizen participation in food system policy making to address complex challenges through authentic engagement.

This case study by GreenCape examines how FoodForward SA, a Public Benefit Organisation, utilizes a circular economy model to recover and redistribute surplus food in South Africa, specifically focusing on the impact within Cape Town during 2020/21.

This briefing by the World Resources Institute outlines five strategies to reduce the food system's impact on freshwater resources, highlighting the disparity between the water people drink and the water required to produce their food.

An executive summary of a Climate Action Tracker analysis stating that farming practice changes alone are insufficient to limit global warming to 1.5°C, necessitating a holistic approach that includes dietary changes and food waste reduction.

This report by WWF South Africa outlines the business and climate case for redirecting surplus food—edible food that is not 'true waste'—from farms and firms to people in need. It identifies significant opportunities for greenhouse gas mitigation and socio-economic benefit, while highlighting systemic barriers such as liability concerns and date labelling.

This fact sheet from the World Resources Institute explains the sources, scale, and trends of global agricultural greenhouse gas (GHG) emissions, while highlighting the role of new Greenhouse Gas Protocol guidance in helping companies measure and manage their climate footprint.

This 2014 report by SEI Tallinn, funded by the Estonian Ministry of the Environment, provides the first detailed analysis of food waste and food loss in Estonian households and catering institutions. The study identifies households as the largest contributors to food waste and highlights significant potential for reduction in both domestic and professional food service settings.

This 2009 fact sheet by the Environmental and Energy Study Institute (EESI) examines the potential of unharvested crops and food processing waste as biomass feedstocks for biofuels. It argues that these resources can provide renewable energy and chemicals without competing with food production, highlighting specific waste streams from the potato, orange, and tomato industries and the economic benefits of recycling these materials.

This guide, produced by the Stockholm Environment Institute's Tallinn Centre and the Ministry of the Environment, provides comprehensive recommendations for reducing food waste and food loss in Estonian schools. It targets school caterers, canteen staff, teachers, students, and school administrations, offering practical strategies for procurement, meal preparation, and educational integration to minimize waste.

This policy brief by the Stockholm Environment Institute details the volume and causes of food waste and food loss across Estonia's food supply chain, based on a study conducted between 2020 and 2021. It identifies households as the largest contributors to food waste and highlights a significant increase in waste within the retail sector compared to 2015.

This report identifies primary behavioral drivers of household food waste in the United States and proposes scalable, evidence-based solutions to reduce waste and emissions.