Global Quantitative Food Losses and Waste for Each Commodity Group per Year

Slide Content

This PowerPoint slide illustrates the percentage of food waste for different commodity groups per year, presenting a compelling visual of food waste statistics in an informative manner. It reveals that 30% of cereals are wasted, with industrialized countries discarding 286 million tons of cereal products. Fruits and vegetables account for the highest waste at 45%, noting that almost half of all produced are wasted. Oilseeds and pulses see 20% of global production lost, while roots and tubers also face a significant waste percentage of 45%, with North America and Oceania contributing 5,814,000 tons of waste on consumption alone.

Graphical Look

• Four rectangular panels, each with a unique shade - two panels have a green hue and the other two have a blue tint.
• Each panel contains a leafy icon related to the food category it represents: cereals, fruits and vegetables, oilseeds and pulses, and roots and tubers.
• Large, bold percentage figures are displayed in the center of each panel, indicating the waste numerically - 30%, 45%, 20%, and 45% respectively.
• The name of each food category is highlighted at the top of each panel in white, capital letters.
• A brief description or statistic is provided at the bottom of each panel in a smaller font, offering additional insights into food waste.
• The font color contrasts with the background, ensuring readability.
• The slide's background is a soft beige color, devoid of any patterns or images.

The overall look of the slide is clean and professional, with a strong focus on readability and information hierarchy. The visually distinct panels make it easy to identify and compare statistics at a glance.

Use Cases

• Presenting food waste data in environmental awareness presentations to highlight the extent of the issue.
• Educating audiences in agricultural conferences about the global impact of food losses in different commodity sectors.
• Utilizing in business strategy meetings within the food and agriculture industry to discuss waste reduction targets.
• Sharing in educational settings such as university lectures on sustainability and resource management.