Approximately one third of the food produced for consumption is lost or wasted globally. This means that a huge amount of resources used in food production is used in vain and the same for the greenhouse gas emissions caused by the production of food (Segrè, 2013; FAO, 2011). The causes of food losses are caused by lack of coordination between the different actors in the chain, by the consumer’s behavior as well as by the presence of the certification rules that reject foods not perfect in form or appearance (BCFN, 2013; NRI, 2009; Parfitt et al., 2010; Schneider, 2007). Reducing food losses and waste is considered to be one of the most promising policy measures to improve food security in the coming decades (Kummu et al., 2012). The European Resolution against food waste has dedicated the 2014 European Year for combating and facing the food waste challenges. Food and Agriculture Organization of the United Nations defines food loss as a decrease in mass (dry matter) or nutritional value (quality) of food that was originally intended for human consumption, instead food waste as wholesome edible material intended for human consumption, arising at any point in the FSC that is instead discarded, lost, degraded or consumed by pests (FAO, 1981). Stuart (2009) adds that food waste should also include edible material that is intentionally fed to animals or is a by-product of food processing diverted away from the human food. Smil (2004) adds to FAO’s and Stuart’s definitions that food waste covers the definitions above, but adds over-nutrition, the gap between the energy value of consumed food