A STUDY involving University of York scientists suggests almost 20 per cent of the food made available to consumers is lost through over-eating or waste.

The world population consumes around 10 per cent more food than it needs, while almost nine per cent is thrown away or left to spoil, researchers say.

Efforts to reduce the billions of tonnes lost could improve global food security – ensuring everyone has access to a safe, affordable, nutritious diet – and help prevent damage to the environment, the team added.

Scientists at the Universities of York and Edinburgh examined 10 key stages in the global food system, including food consumption and the growing and harvesting of crops, to quantify the extent of losses. The team found that more food is lost from the system than was previously thought.