Losses and damage to food products lead to increased prices. Reducing food waste is beneficial for society, economics and planets Objectives in the field of sustainable development ~ 60 > all over & nbsp; nbsp; nbsp; about 733 & nbsp; millions of people. & Amp; nbsp; while more than a billion portions of edible products are ejected daily. It would be enough for this food to feed all people suffering from hunger at least once every day. This is reminded of the UN in & nbsp; international day of dissemination of information about food and food waste, & nbsp; which is noted & nbsp; September 29. 62 ~ all over the world about 13.2 percent of the food produced is lost between the harvest and admission to retail sale, and in households, public catering enterprises and retail trade about 19 percent – or 1.05 billion tons – the total volume of the world Food. ~ 60 > loss and damage to food products lead to increased prices. In addition, the food waste on landfills becomes a source of greenhouse gas emissions, which accelerates the change & nbsp; climate. ~ 60 > 62 > 62 > 62 >“Taking measures to reduce losses and waste of food, we can achieve triple benefits: to improve food security and meals, to ensure economic benefits for manufacturers of raw materials, enterprises and consumers, as well as reduce the environmental impact and climate, while protecting the biodiversity and reducing pollution,” said the General Director; Food and agricultural organization (FAO) Dunyuy at a special event organized together with the UN Environmental Program (UNUP) in the headquarters of the FAO in Rome. ~ 60 > read Also: gastronomy day: why you need to make a choice in favor of local products ? 60 ~ p > agency & nbsp; UND is called up, the UN is called up, the UN is called Business, manufacturers, consumers and research communities for actions. This means the development of innovations, the introduction of the principles of the “circular economy” into agricultural land systems, the scaling of successful solutions, as well as a change in consumer behavior. 62 ~~ 60 > what each of the us: 60 ~ ul >~ 60 > store products correctly, extending their duration fitness. 60 > pay attention to the labeling “suitable to” and “better to use to”. 60 > prepare food in reasonable volumes, and storage excess – for example, storage – for example, for example, freeze. ~ 60 > sacrifice excess products to those who need them. ~ 60 > compost food waste. 62 ~~/ul > 62 > 62 > 62 > 62 > 62 > 62 > 62 > 62 > 62 > 62 > 62 > 62 > 62 > 62 > 62 > 62 > 62 > 62 > 62 > 62 ~ 62 one