According to the Food and Agriculture Organization of the United Nations (FAO), up to one third of all food is spoiled or squandered before it is consumed by people. Food losses represent a waste of resources used in production such as land, water, energy and inputs, increasing the green gas emissions in vain. A not-for-profit organisation in Malaysia, The Lost Food Project, rescues good food that would otherwise end up in landfills, and redistributes it to those in need. They have also teamed up with MARDI & UN FAO MYSaveFood Initiative along with SWCorp to also tackle issues on saving food and reducing waste. We catch up with Suzanne Mooney, the Founder of The Lost Food Project and Tracey Wardhaugh, the social media campaign manager of the organisation, to find out how the project is progressing, and how we can all reduce our food waste.

<p>According to the Food and Agriculture Organization of the United Nations (FAO), up to one third of all food is spoiled or squandered before it is consumed by people. Food losses represent a waste of resources used in production such as land, water, energy and inputs, increasing the green gas emissions in vain. A not-for-profit organisation in Malaysia, <a href="http://www.thelostfoodproject.org/">The Lost Food Project</a>, rescues good food that would otherwise end up in landfills, and redistributes it to those in need. They have also teamed up with MARDI &amp; UN FAO MYSaveFood Initiative along with SWCorp to also tackle issues on saving food and reducing waste. We catch up with Suzanne Mooney, the Founder of <a href="https://www.facebook.com/thelostfoodproject/">The Lost Food Project</a> and Tracey Wardhaugh, the social media campaign manager of the organisation, to find out how the project is progressing, and how we can all reduce our food waste.</p>

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