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Réduire le gaspillage et les pertes alimentaires : Quels sont les facteurs de succès ?

Author

Listed:
  • Jacinthe Cloutier
  • Karima Afif
  • Marie-Claude Roy

Abstract

"Humanity wastes more than a billion meals a day." So stated the United Nations Environment Programme (UNEP) on March 27, 2024, on the occasion of the publication of the latest Food Waste Index report. Each inhabitant of the planet wastes an average of 79 kg of food, which represents around 1 billion tonnes of food waste. In Quebec, the total amount of food waste produced annually is over 3 million tonnes, equivalent to 1 kg per person per day. What can be done about it? A CIRANO study offers insights into the key success factors for implementing initiatives to reduce food loss and waste. « L’humanité gaspille plus d’un milliard de repas par jour. » C’est ce qu’affirmait le Programme des Nations Unies pour l’environnement (PNUE) le 27 mars 2024 à l’occasion de la publication du plus récent rapport sur l'indice de gaspillage alimentaire. Chaque habitant de la planète gaspillerait en moyenne 79 kg de nourriture, ce qui représente environ 1 milliard de tonnes de déchets alimentaires. Au Québec, la quantité totale de résidus alimentaires produite annuellement s’élève à plus de 3 millions de tonnes, soit 1 kg par habitant par jour. Comment y remédier ? Une étude CIRANO propose des pistes de réflexion quant aux facteurs clés de succès pour la mise en œuvre d’initiatives visant la réduction des pertes et gaspillages alimentaires.

Suggested Citation

  • Jacinthe Cloutier & Karima Afif & Marie-Claude Roy, 2024. "Réduire le gaspillage et les pertes alimentaires : Quels sont les facteurs de succès ?," CIRANO Papers 2024pj-06, CIRANO.
    • Handle: RePEc:cir:circah:2024pj-06
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    File URL: https://cirano.qc.ca/files/publications/2024PJ-06.pdf
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