成人快手

Anna Hill discovers how a third of food produced across the world gets wasted before it reaches the plate. In the UK, this amounts to 16 million tonnes of food waste every year - with 40% going into landfill. Anna visits Richard Simkins' farm near Wolverhampton to hear how he cuts waste at every stage of food production.

In developing countries waste can be due to poor infrastructure or storage, but in industrialised nations it's consumers who are the main culprits for wasting food. Though Emma Marsh from Love Food, Hate Waste says this is a relatively new trend.

Around 2.6 million tonnes of food waste is generated every year during the manufacturing process - according to the waste reduction organisation WRAP. But some surplus food and by-products from processing does find its way back into the chain - as animal feed. Richard Simkins feed his animals leftover vegetables, whereas Pete Norris's cattle and sheep get fed waste chocolate and biscuits.

Scientists are researching ways to ensure we hold onto our food for as long as it's safe to eat. Pete Higgins has been developing the 'Use Within' label with Heriot Watt University in Edinburgh which will warn the consumer when their food reaches its 'Best Before Date'. However, the TV chef and food writer Mary Berry believes that all people need is common sense.

According to The Sustainable Food Restaurant Association, every meal we eat in a restaurant wastes around 500 grammes of food - the majority of which is wasted preparing their meal. Matthew Strange manages a chain restaurant in Birmingham and explains how they reduce waste.

Presented by Anna Hill. Produced by Emma Weatherill.