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SAVE FOOD: Global Initiative on Food Loss and Waste Reduction

Community of Practice on Food Loss Reduction

September 17th – 20th, 2019 at the African Union Headquarters, Addis Ababa, Ethiopia Postharvest Loss Reduction...
Global Advisory Panel for Development of Voluntary Codes of Conduct on Food Loss and Waste Reduction...
The Swiss Agency for Development and Cooperation (SDC) has been funding programs on postharvest management...
Kampala - Key agriculture stakeholders in Uganda have commended national efforts towards addressing food and...

In being a member of the Community of Practice on food loss reduction you will access the Forum, participate in online discussions, get in touch with other practitioners, share and request relevant and updated information, contribute in building up a worldwide community aimed at reducing food losses and achieving food security.

Three new FAO Food Loss Analysis (FLA) reports are now available on beans, maize and sunflower value chains in Uganda; maize and rice value chains in Congo DRC; and sorghum, maize and cowpea value chains in Burkina Faso.

Access and download them from here.

The purpose of this publication is to help policy-makers, project designers and field practitioners to understand and analyse the nexus between gender equality and food loss, while offering practical guidance on, and tools for, integrating gender concerns into the planning and implementation of food loss studies and reduction strategies and interventions. This guiding note may also serve as a supporting document in the mainstreaming of gender and social considerations into the food loss assessments in general.

This e-learning course introduces the FAO Case study methodology for the analysis of critical food loss points. This method focuses on revealing and analyzing the multidimensional causes of losses in selected food supply chains, identification of critical loss points, and recommendation of feasible food loss reduction solutions and strategies. It is at the basis of many reports undertaken to analyze critical loss points along the different food value chains and identify feasible food loss reduction solutions and strategies.

In some parts of the world, food is wasted because we produce or buy more than we can eat. In other parts of the world food is lost during harvesting, transport and production. WFP helps smallholder farmers get their food to the people who need it most, providing new technologies for storage and transportation that prevent crops from spoiling prematurely and connecting them with markets.


FAO and Messe Düsseldorf are collaborating with donors, bi- and multi-lateral agencies and financial institutions and private sector partners (the food packaging industry and others) to develop and implement the programme on food loss and waste reduction.


An affiliated project of the Sustainable Food Systems (SFS) Programme of the 10-Year Framework for Programmes on Sustainable Consumption and Production Patterns (10YFP) is a global multi-stakeholder partnership to accelerate the shift towards more sustainable food systems. 

The Technical Platform ensures information-sharing and in-depth discussion. It builds on, and complements existing initiatives such as the FAO Global Initiative on FLW; the Community of Practice on Food Loss (FL) Reduction; and IFPRI’s Policies, Institutions and Markets (PIM) CGIAR Research Program (which includes an initiative on FLW under the Value Chain Flagship). 

Make Not Wasting a way of life campaign. The FAO-led Save Food initiative is partnering with international organizations, the private sector and civil society to enable food systems to reduce food loss and waste in both the developing and the industrialized world. Infographics here.