Publication

Global initiative on food loss and waste reduction


Food  losses  refer  to  the  decrease  in  edible food mass available for human consumption throughout  the  different  segments  of  the supply chain. In addition to quantitative losses,  food  products  can  also  face  a  deterioration of quality, leading to a loss of economic and  nutritional  value.  Food  waste  refers  to food losses resulting from decisions to discard food that still has value. Food waste is most often associated with the behaviour of retailers,  the  food  service  sector  and  consumers, but food waste and losses take place all along food supply chains. [...]

Subject:
  Post-harvest management
AGS main series:
  Other
Publisher:
  FAO
Year:
  2014
Language:
  English
URL (link to the individual doc/info):
  http://www.fao.org/docrep/015/i2776e/i2776e00.pdf