Steps on how to measure food waste in an organization or facility.

About the tool

To be successful in preventing and reducing FLW, an organization or facility must first measure how much food is being lost or wasted within its boundaries. Measurement identifies the scale of the problem and the hotspots that most need to be addressed and allows for tracking progress over time. In short, what gets measured gets managed. This practical guide walks readers through the steps for measuring FLW and is a quick reference for assistance including internal links that allow to quickly reach the material of most interest. This step-by-step plan was piloted in Canada, Mexico and US through various case studies and is accompanied by other tools available for business and organizations.

What type of city is this for?

Adaptable, American, Spanish, French.

How can your city use this tool?

Cities can use the practical guide as a tool to support primary production, processing and manufacturing, distribution and wholesale, retailers, food services, and households to prevent and reduce food loss and waste.