# data[].attributes.body
SDG12, or Sustainable Development Goal 12, is one of the United Nations' 2030 Sustainable Development Goals, known as "Responsible Production and Consumption." This goal aims to encourage both consumers and producers to use resources more efficiently and sustainably. Its primary objective is to protect the world's natural resources and reduce waste. This includes reducing food waste, reusing and recycling waste, among other related issues.

# data[].attributes.body
A large portion of the four billion tons of food produced annually is lost or wasted along the supply chain. Food loss refers to the decrease in the quality and quantity of food, while food waste refers to food that is not consumed.

# data[].attributes.body
SOE stands for State-Owned Enterprise. These are companies or organizations where a government, either at the national or local level, owns a significant portion of the company's shares or has control over the entity's operations and management. SOEs are common in sectors such as energy, telecommunications, transportation, and natural resources. They often play a crucial role in a country's economy and development strategy, though they can also present challenges related to efficiency, accountability, and transparency.

# data[].attributes.headline
Some important points to consider when addressing food losses and waste in the Mediterranean region:

# data[].attributes.subject
Some important points to consider when addressing food losses and waste in the Mediterranean region:

# data[].attributes.body
More than 50% of the food needs are imported.

High population growth, increasing urbanization, limited food production capacity, and climate change issues are present.

Food losses mostly occur at the beginning stages of the supply chain, while waste is more prevalent at the consumer level.

In some regions of the Mediterranean, losses and waste of grains, fruits, vegetables, and dairy products range from 14% to 45%.

Weak policies, regulations, lack of coordination, infrastructure issues, and lack of innovation are among the main reasons for food losses and waste. More than 30% of the produced food is lost or wasted.

# data[].attributes.attachment_caption
We are facing significant challenges in feeding the world's population by 2050. Experts estimate that we need to produce more than 60% of what we currently produce. Therefore, an integrated action plan is needed to reduce food losses and waste.

# data[].attributes.body
According to the FAO, food losses and waste vary between industrialized and developing countries. If food waste in industrialized countries is managed well, it could feed all of Africa.

# data[].attributes.body
Reducing food loss and waste is critical to reduce production costs and increase the efficiency of the food system, improve food security and nutrition, and contribute towards environmental sustainability. According to the State of Food and Agriculture (SOFA) report of 2019, the percentage of food lost after harvest on farm and at the transport, storage and processing stages stands at 13.8 per cent globally, amounting to at least 400 billion USD.

# data[].attributes.body
According to the Food and Agriculture Organization (FAO), food loss and waste refers to the situation where produced food is wasted or becomes unusable before it reaches the consumer or at the consumption stage. This problem has reached a serious level on a global scale; Because although there is sufficient food production worldwide, millions of people face hunger. The amount of food lost or wasted each year throughout the food supply chain is staggering. According to FAO, approximately 1.3 billion tons of food is wasted or lost every year. This amounts to approximately one-third of the food produced worldwide and causes a serious loss both economically and environmentally. This amount emerges as a problem that requires urgent action on sustainable food systems and waste prevention.

# data[].attributes.headline
What are the causes of food loss and waste?

# data[].attributes.subject
What are the causes of food loss and waste?

# data[].attributes.body
Lack of appropriate policies and regulations.

Insufficient coordination among stakeholders.

Institutional weaknesses in enforcement.

Inadequate infrastructure and markets.

Lack of innovations.

# data[].attributes.headline
Solutions to Food Waste in the Mediterranean Region

# data[].attributes.subject
Solutions to Food Waste in the Mediterranean Region

# data[].attributes.body
1. Improved Agricultural Practices: Train farmers in modern techniques to reduce post-harvest losses.

2. Enhance Infrastructure: Upgrade storage and transportation to maintain produce quality.

3. Policy and Regulation: Implement guidelines and incentives for sustainable practices.

4. Consumer Awareness: Promote sustainable consumption to reduce waste at the consumer level.

5. Collaboration and Coordination: Foster stakeholder collaboration for effective waste reduction strategies.

6. Support for Small-Scale Farmers: Improve market access and provide capacity-building support.

7. Food Recovery and Redistribution: Implement donation and recycling programs.

8. Public-Private Partnerships: Develop joint initiatives for sustainable food waste solutions.

# data[].attributes.body
In developing countries, food losses and waste result from harvesting techniques and storage-cooling infrastructure. In middle and high-income countries, food waste is more prevalent in the later stages of the food supply chain. To reduce food losses and waste, industrialists, retailers, and consumers need to be educated, and potential uses for discarded food should be explored. Reducing food losses and waste in the Mediterranean region's supply chain will contribute to improving food security and welfare in the region.

# data[].attributes.body
Solutions and Strategies to Ensure Sustainable Consumption and Production Patterns

1-Conversion and Recycling: In order to reduce waste, recycling and recycling processes should be encouraged and recycling facilities should be established and materials should be reused and recycled by separating waste at the source. 2-Green Technology and Innovation: Supporting the use of green technology to encourage sustainable production processes should be used to minimize environmental impacts. 3-Product Life Cycle Management: Sustainability should be taken as a basis in all processes from product design to manufacturing, from use to disposal. This should be implemented to increase the durability of the products, ensure their repairability and long-lasting use. 4-Consumer Awareness and Education: Support should be provided to consumers through training programs and information campaigns to raise consumers' awareness about sustainability and develop conscious consumption habits. 5-Industrial Cooperation and Standards: In order for the business world to act more responsibly regarding sustainability, industrial cooperation and sustainability standards need to be established and implemented. This encourages the creation of sustainable supply chains between businesses. 6-Public Policies and Regulations: Governments should establish appropriate policies and regulations to promote sustainable consumption and production and use policy tools such as tax incentives, environmental regulations, sustainability standards and green public procurement.

# data[].attributes.body
Traditional way of the food supply chain cause more than a quarter food waste and loss. Additionally it also have negative affect on the environment and economy. To reduce these negative impact according to FAO there are some effective solutions that investing in efficient, low-cost and sustainable processing technologies, adequate storage and packaging solutions, road infrastructure and market linkages as well as providing training and education to chain actors, including consumers.

# data[].attributes.body
Every second of the world life human population will increase dramatically. The sustainability of humanity needs to more food because of the fact that the prediction numbers of the world’s population will be nearly 9 billions in 2050.FAO reports that this will require an increase of 70% in food availability.

# data[].attributes.attachment_caption
In fact, the resources used to produce food that is eventually lost or wasted account for approximately 4.4 gigatonnes of greenhouse gas emissions (CO2 equivalent) annually, making food loss and waste the world’s third largest emitter, after only China and the United States3.3. FAO. 2013. Food wastage footprint: Impacts on natural resources. Rome, FAO. 61 pp. (also available at http://www.fao.org/docrep/018/i3347e/i3347e.pdf). 

# data[].attributes.body
Food loss and waste have negative environmental and economic impacts, contributing to CO2 emissions and occupying significant land areas.

Integrated actions throughout the food supply chain are needed to address the issue.

Raising awareness among industries, retailers, and consumers is crucial.

Finding beneficial uses for discarded food can help reduce waste.

# data[].attributes.body
In this graph, light blue represents the output and dark blue represents the waste. Given that, we see in developed countries (NA, EU and Industrialized Asia regions) the food waste is considerably higher than other regions.

# data[].attributes.body
This graph summarizes the status quo of the world in varying inequality of food amount can be used as a comprehensive abstract. Also, the inefficient allocation of resources due to fossil-fuel subsidy and initiative of countries with politic moves.

# data[].attributes.headline
Comparative Images and Numbers Between Industrialized and Developing Countries

# data[].attributes.subject
Comparative Images and Numbers Between Industrialized and Developing Countries

# data[].attributes.body
The material footprint of consumption measures the quantity of raw resources needed to meet a nation's ultimate demand and is often used to gauge an economy's degree of capitalization and material quality of life.

# data[].attributes.body
In conclusion, reducing food loss and waste in the Mediterranean area is a crucial first step toward accomplishing Goal 12 of the Sustainable Development Agenda and advancing sustainable patterns of production and consumption. The area has particular difficulties, such as a significant reliance on food imports, population expansion, and poor infrastructure, which we can usually attribute to developing and non-developed countries. For initiatives to boost food security, sustainability, and the welfare of people in the Mediterranean region and beyond, governments, businesses, and consumers must work together successfully to decrease food loss and waste."

# data[].attributes.body
Emirhan Zeren

Sena Erdem

Kübra Topraktepe

Eda Nur Duran

Furkan Keskin