Food production is a very significant source of environmental impact. As an example, global food production leads to larger greenhouse gas (GHG) emissions than global transport. Sustainable food production is not only about reducing GHG emissions. It is also about circular use of local resources, ensuring biodiversity and social conditions, reducing water consumption and providing a degree of self-sufficiency. An important condition for sustainable food is that the produced food is eaten instead of ending its life as food waste. According to the UN, about 1/3 of global food ends as waste. Furthermore, it is calculated that 25% of this global food waste would be sufficient to feed the starving population of the world. NORSUS performs extensive work on mapping quantities and composition of food waste and the underlying reasons for it. Based on LCA methodology, NORSUS documents and analyses the environmental impacts of food products arising from both vegetable and animal resources. The results lead to increased knowledge and contribute to improvements during all parts of the food products’ value chains.