SAVE FOOD: Global Initiative on Food Loss and Waste Reduction

Community of Practice on Food Loss Reduction

On July 2nd a FAO Insights Webinar on Reducing Food Loss and Waste during COVID-19 and Beyond was held. The succesful session, participated by several hundreds of people, can be accessed at this link https://bit.ly/TacklingFLW   In addition you may want to consult: The two FAO presentations a) Mitigating risks to food systems during COVID-19:...
On 19 December, 2019, the United Nations General Assembly (UNGA) designated 29 September as the International Day of Awareness of Food Loss and Waste (IDAFLW), recognizing that the observance of an IDAFLW would contribute significantly to raising awareness of the importance of the problem and its possible solutions at all...
Pulses are annual leguminous crops that constitute an affordable source of protein and minerals for a large proportion of rural populations across the globe (ref.).  Pulses include lentils, beans, peas, cowpea and chickpeas and are highly nutritious foods (ref.). In addition to being rich in plant-based protein, pulses are a...
Many communities and vulnerable individuals rely on foodbanks and other food recovery and redistribution charities to ensure they have access to enough food to build resilience in their communities, reduce food insecurity and contribute to healthier diets. Quite often foodbanks are able to distribute processed foods with limited access to highly...
Fruits and vegetables (F&V) are rich in vitamins, minerals and fibre, and are important constituents of healthy diets. Fruits and vegetables are, however, seasonal, highly perishable and have a limited shelf-life. This means that they will spoil relatively rapidly, even when stored in the refrigerator.With physical distancing and reduced shopping...