Every year about 30% of the total food produced in the world for human consumption is lost or wasted both at food supply chain and consumption level, corresponding to approximately 1.3 billion tonnes. Fruit and vegetable loss represents the wasting of food as a commodity, but production also includes wasting of important resources such as land, water, fertilisers, chemicals, energy, and labour. Dr Simona Grasso from the Institute for Food, Nutrition and Health, talks about what needs to change to encourage more novel ways of producing nutritious sustainable food.