Reducing food loss and waste through research and innovation.
One third of food produced globally never ends up being eaten. Between losses in the field, spoilage in transit, and disposal by retailers and consumers, more than a billion tons of food are wasted each year—a retail loss of nearly a trillion dollars. The UC Davis Food Loss and Waste Collaborative (FLWC) is poised to make a big difference. With a first-of-its-kind, university-based research program, the collaborative is focused on developing solutions to reduce losses throughout the entire food life-cycle. By leveraging the uniquely interdisciplinary landscape at UC Davis, the FLWC will help researchers better understand why and where food is wasted, and how to reduce waste across the global supply chain.
UC Davis is committed to reducing food loss and waste to meet future needs and to limit environmental impacts. We are seeking philanthropic partners who share our vision to develop innovative solutions that address the complex challenges of food loss and waste. Private funding is needed from individuals and businesses to support students and faculty innovators
The UC Davis Advantage
UC Davis offers a depth and variety of research and educational opportunities relating to food systems, from agricultural production to food processing to consumer science to environmental resource management. This interdisciplinary team encourages collaboration between different sectors to develop innovative solutions that address the complex challenges of food loss and waste.
Here’s a snapshot of what we accomplish together:
- UC Davis biodigester converts food waste to energy
- Foundation for Food and Agriculture Research advances seed drying techniques to prevent waste
- UC Davis Students turn food waste back into food
- Simmons Lab Finds Novel Use for Wine Grape Skins
- Postharvest Center focuses research on postharvest loss and produce quality
- Fruit and Veggie Up! brings free extra produce to UC Davis students