This publication is based on studies carried out from August 2010 to January 2011 by The Swedish Institute for Food and Biotechnology (SIK) on request from the Food and Agriculture Organization of the United Nations (FAO).
Roughly one-third of food produced for human consumption is lost or wasted globally, which amounts to about 1.3 billion tons per year. This inevitably also means that huge amounts of the resources used in food production are used in vain, and that the greenhouse gas emissions caused by production of food that gets lost or wasted are also emissions in vain.[...]
This study revealed that there are major data gaps in the knowledge of global food loss and waste. Further research in the area is urgent.
Food and agricultural industries, Value adding technologies, Meat and milk, Agro-industries sub-sector development, Processing facilities, Quality management systems , Post-harvest management, Oilseeds & pulses, Roots & tubers, Cereals, Fruits & vegetables, Milk & dairy, Meat & meat products
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Jenny Gustavsson, Christel Cederberg, Ulf Sonesson, Robert van Otterdijk, Alexandre Meybeck