With around one third of food produced globally going to waste each year, attention is increasingly being focused on reducing, reusing and recycling this waste. This is our theme for June. The food waste hierarchy (p27) is a good place to start. It defines the sequence of priorities in which food waste should be managed, depending on its characteristics. The first priority is to prevent the occurrence of waste at source, by identifying where it occurs and taking actions to eliminate it.

The second priority is redistribution of surplus edible food to those in need. One of the biggest problems in managing waste food is the logistics of identification, collection and delivery. Charities, such as Fareshare (p24), lead the way in organising the collection and redistribution of surplus food from supermarkets, food producers and farms, while new consumer apps (p38) help citizens to identify and collect surplus food in their area.

Another approach to repurposing agrifood waste is to use it as a feedstock from which to produce alternative food, packaging or biofuel products. Examples include the use of coffee grounds to produce coffee flavour, packaging materials and biofuel products (p28), the use of agrifood wastes as a feedstock for producing mushroom mycelium as a meat replacer (p34), or the use of crop residues to produce speciality ingredients (p32). This trend in new startups recovering value from food waste (p44) is accelerating and has led to the formation of the Upcycled Food Association in the US. There are a wealth of opportunities to develop new food and packaging products from agrifood waste, which offer the potential to move towards a more circular economy.

If food waste is not fit for redistribution or repurposing, the next priority is treatment by anaerobic digestion, rather than composting, to generate green energy and a biofertiliser byproduct that can be recycled to land (p41). Efficient use of resources is critical to avoid waste and its impacts on food insecurity and climate change.

每年全球生产的食物中约有三分之一会被浪费，人们越来越关注减少、再利用和回收这些废物。这是我们六月的主题。食物浪费等级 (p27) 是一个很好的起点。它根据食物废物的特点，定义了应管理食物废物的优先顺序。首要任务是通过确定发生地点并采取行动消除废物，从源头防止废物的发生。

第二个优先事项是将剩余的可食用食物重新分配给有需要的人。管理废弃食品的最大问题之一是识别、收集和交付的物流。Fareshare (p24) 等慈善机构在组织从超市、食品生产商和农场收集和重新分配剩余食物方面处于领先地位，而新的消费者应用程序 (p38) 则帮助公民识别和收集他们所在地区的剩余食物。

另一种重新利用农业食品废物的方法是将其用作生产替代食品、包装或生物燃料产品的原料。例子包括使用咖啡渣来生产咖啡香精、包装材料和生物燃料产品（第 28 页），使用农业食品废物作为生产蘑菇菌丝体作为肉类替代品的原料（第 34 页），或使用作物残渣生产特殊成分（第 32 页）。新创业公司从食物垃圾中回收价值的趋势 (第 44 页) 正在加速，并导致美国升级回收食品协会的形成。利用农业食品废弃物开发新的食品和包装产品有很多机会，这为迈向更加循环的经济提供了潜力。

如果食物垃圾不适合重新分配或重新利用，下一个优先事项是通过厌氧消化而不是堆肥进行处理，以产生绿色能源和可以回收到土地的生物肥料副产品（第 41 页）。有效利用资源对于避免浪费及其对粮食不安全和气候变化的影响至关重要。