Samenvatting

About one third of all food produced for human consumption is lost or wasted, leadingto societal, economic and environmental challenges. This study identifies the most impor-tant food wastage (FW) leverage points and their interrelations with specific food chains.Semi-structured interviews were conducted across four different food chains (milk, poultry, potatoes and greenhouse-grown fruit and vegetables) from primary production to food service. The outcomes of the interviews were summarized via a systems approach and validated during co-creation sessions. A total of twenty-two FW leverage points wereidentified across the food chains, consisting of four major hotspots, six patterns of be-haviours, six structures and six mental models. Common transformative leverage pointsacross all food chains were damaged products, oversupply, regulations and standards thatlimit product use and a lack of prioritization of FW reduction. Additionally, this studyfound that co-creation sessions with stakeholders from across the food chains could facili-tate the formation of coalitions of willing companies, encouraging collaborative efforts toreduce FW.