 Today, despite the production of adequate quantities of food to feed the global population, an estimated 690 million people, or one in nine people, go hungry, and 3 billion cannot afford a healthy diet. At the same time, tons of food are lost and wasted. Food loss and waste represents a waste of significant and scarce resources that are used to produce food, including water, soil, energy, labor, and time. It also translates to the emission of greenhouse gases that contribute to climate change. Reducing food loss and waste can strengthen food systems and benefit society as a whole. It contributes to improving food security and nutrition, reduces greenhouse gas emissions, lowers the pressure on land and water resources, and increases productivity and economic growth. FAO leads international efforts to defeat hunger, food insecurity, and malnutrition, and is mandated to raise levels of nutrition and reduce food losses and food waste, taking into account sustainable production and consumption practices. The observance of an International Day of Awareness of Food Loss and Waste, as proclaimed by Resolution 74, Stroke 29, adopted by the United Nations General Assembly on December 19, 2019, provides an opportunity to highlight successes achieved in reducing food loss and waste, and to reflect and take stock of actions needed going forward toward achieving SDG target 12.3.