The present global food waste problem threatens food systems sustainability and our planet. The generation of food waste stems from the interacting factors of the need for food production, food access and availability, motivations and ignorance around food purchase and consumption, and market constraints. Food waste has increased over time. This is related to the change in how humans value food through the generations and altered human food consumption and food discard behaviors. There is also a lack of understanding of the impacts of current food production, processing and consumption patterns on food waste creation. This review examines the cultural, religious, social and economic factors influencing attitudes to food and their effects on food waste generation. The lessons from history about how humans strove toward zero waste are covered. We review the important drivers of food waste: waste for profit, food diversion to feed, waste for convenience, labeling, food service waste and household food waste. We discuss strategies for food waste reduction: recovery of food and food ingredients, waste conversion to energy and food, reducing waste from production/processing and reducing consumer food waste, and emphasize the need for all stakeholders to work together to reduce food waste.
Keywords: Food waste; food systems–waste–interactions; food waste reduction; food-social interactions; recovery and conversion.