Food, during its life cycle, contributes to current global environmental challenges such as climate change, eutrophication, terrestrial and aquatic acidification, depletion of the stratospheric ozone layer, depletion of natural resources and loss of biodiversity (Garnett, 2013; Hertwich and Peters, 2009; Pretty et al., 2005). Furthermore, the global food demand is projected to increase by 70% by 2050 (FAO, 2009), which may well increase the environmental impact on the planet. These issues are aggravated by the wastage of one third of all food produced for human consumption (Gustavsson et al., 2011), and raises ethical concerns since 795 million people suffer from undernourishment (FAO et al., 2015). According to the Food and Agricultural Organisation of the United Nations (FAO, 2013), the global food waste in 2007 was estimated to be 1.6 Gtonnes of primary product equivalents and the corresponding edible part was estimated as 1.3 Gtonnes. Reductionoffood waste is,therefore,importantfor foodsecurity and for reducing unnecessary economic costs. It will also reduce environmental impacts, and is less controversial than alternatives such as the reduction in consumption of some products like meat and dairy (Beretta et al., 2013; Gruber et al., 2015; Scholz et al., 2015).