As the World marked the International Day of Awareness of Food Loss and Waste, observed under the theme "Transformative Potential of Reducing Food Loss and Waste," a concern remains that globally, an estimated 30 to 50 percent of food produced never reaches consumers, with significant losses occurring along the value chain, from production and storage to transport, retail and households.

Mpho Sithole spoke to Professor Lembe Magwaza, Chair of the South Africa-Germany Bilateral Research Chair in Sustainable and Resilient Food Systems at the University of Mpumalanga to discuss the impact of food loss and waste on food security, as well as solutions that could help build more resilient food systems..