Estimation of Food Losses in the Pork Production Chain Between Farm Exit and Product Marketing

In response to limited resources and rising global demand for animal products, this paper presents results from an assessment of food losses in the French pork production chain from farm exit to product commercialization. Mortality during transport and slaughterhouse seizures account for about 1% of live‐weight losses, converted into C2 by‐products for energy. Cutting losses average 1.2% of carcass weight and become C3 by‐products for pet food. Of the offal and blood (13% of live weight), 51% enters human food, 21% goes to pet food, and 28% becomes non‐differentiated C3. France’s high level of pork processing diversity facilitates valorization but complicates loss evaluation at later stages.