Food waste refers to the decrease in the quantity or quality of food resulting from decisions and actions by retailers, food service providers and consumers (SOFA, 2019).  Food loss and food waste (FLW) occurs at all stages of the food supply chain (FSC): in agricultural production, after harvest and storage, processing, distribution and consumption. According to research results the largest proportion of food waste in developed countries takes place in the level of distribution (retailers) and final consumption (caterers, restaurants, households). The International Food and Agriculture Organization (2011) reported that worldwide one third (1/3) of the food which is produced for human consumption is lost and wasted, amounting to 1.2 billion tons annually.