State of the Art and Levers for Reducing Food Losses in French Supply Chains

This cross-sectional study by INRA supply chain working groups analyzes food losses in France from farm production through processing and retail. It covers four plant supply chains (cereals, pulses, oil crops, fruits/vegetables/potatoes) and six animal supply chains (milk, eggs, beef, lamb, pork, poultry, trout). Loss rates at harvest and processing range from 2–6% for major crops and up to 9% for fruits and vegetables, compared to under 1% for most animal products. The research maps loss hotspots and identifies actionable reduction measures—technical improvements, better coordination, regulatory adjustments, and shifts in social standards—while noting data confidentiality and research gaps.