Tune in to the new Global Food Talk episode on food loss and waste
You can now listen to the Global Food Talk podcast zooming in on food loss and waste. In a conversation between Maximo Torero, Chief Economist of the Food and Agriculture Organization of the United Nations and Lise Walbom, CEO of Food Nation this episode explores the urgent question: How can partnerships and solutions prevent food loss and waste throughout the value chain?
What to expect
In this episode, Global Food Talk focuses on one of the most urgent challenges of our time – food loss and waste.
With almost one third of all food produced never being eaten, the conversation explores how stronger partnerships and practical solutions can turn inefficiency into opportunity.
Chief Economist Maximo Torero from the Food and Agriculture Organization of the United Nations shares in a conversation with Lise Walbom, CEO of Food Nation, concrete examples of how simple yet effective actions can make a real difference. From using plastic crates to prevent tomato losses in Asia to improving school meals to reduce plate waste, he shares examples of how innovation, data, and collaboration across the value chain can cut losses and create lasting impact.
The episode sheds light on how measuring where and why food is lost or wasted helps design smarter policies and empower farmers, companies, and consumers alike. Together, these insights point to a future where less food is wasted, more people are fed, and the planet’s resources are used more efficiently.
This vision of maximising the use of food resources is already taking shape in Denmark, where companies across the value chain are showing how innovation can turn ambition into action. Through smarter storage and cold-chain solutions that prevent early loss, digital monitoring and intelligent packaging that keep food fresh for longer, resource-efficient processing, and the upcycling of side streams into new value, Danish know-how is driving tangible results. At the consumer end, initiatives that encourage people to rethink date labels, plan meals, and make the most of what’s already in their fridge help ensure that good food is eaten rather than wasted.