أخبار
يتضمن هذا القسم أخبارًا عن الفاقد والمهدر من الأغذية في إطار المشاريع المشتركة والبرامج والأنشطة ذات الصلة.
TPFLW in Director-General report on FAO's work and engagement in the past 16 months
02/12/2020
In his address to the 165th Session of the FAO Council today, the Director-General of the Food and Agriculture Organization of the United Nations (FAO), QU Dongyu, made a comprehensive report on the UN agency's work and engagement in the past 16 months, updating the Council on important activi...
Talking Food Loss and Waste - Video
01/12/2020
FAO hosted a discussion on the importance of reducing food loss and waste featuring the award-winning journalist Dan Saladino, FAO’s Chief Economist Máximo Torero, author and activist Tris...
AGRITECHNICA ASIA: “Post-harvest Loss Briefing: Technologies and Management”
01/12/2020
The Agritechnica Asia and Horti Asia digital talk about Post-Harvest Losses, which took place in late November, addressed the avoidance of losses by improved process management and handling of crops as well as opportunities to fund collaborative projects to introduce new technologies.
Agro-processors training organized by CARDI in Grenada
19/11/2020
International day of awareness of food loss and waste (IDAFLW) Global Event
01/10/2020
On 29 September 2020, the first ever observance of the International Day of Awareness of Food Loss and Waste (IDAFLW) was celebrated. It came during the global COVID-19 pandemic, that has brought about a global wake-up on the need to transform and rebalance the way our food is produced and con...
Food Policy Special Issue - Food Loss and Waste
12/09/2020
Solar energy drying for root crop development in the Caribbean region
11/09/2020
A webinar titled “Solar energy drying for root crop development in the Caribbean region” was convened on 6 August 2020, by the Caribbean Agricultural Research and Development Institute (CARDI) in the framework of a Letter of Agreement (LoA), with the Food and Agriculture Organization of the Un...
Japan collects and shares good practices to accelerate actions for food loss and waste reduction
10/09/2020
NOT IN MY BIN! How the Mediterranean Diet can contribute to Food Loss and Waste reduction
08/09/2020
SAVE THE DATE Virtual closing event of the United Nations Rome-Based Agencies joint project: “Mainstreaming food loss reduction initiatives for smallholders in food deficit areas”
06/09/2020
The Food and Agriculture Organization of the United Nations (FAO), in collaboration with the International Fund for Agricultural Development (IFAD) and the World Food Programme (WFP) take pleasure in inviting you to attend a virtual closing event of the UN Rome-Based Agencies joint project “Ma...
Mitigating risks to food systems during COVID-19: Reducing food loss and waste
15/07/2020
Highlighting health and nutritional benefits through sustainable production and consumption of fruits and vegetables
07/07/2020
The Permanent Mission of Chile to the United Nations, the Permanent Mission of India to the United Nations and the Food and Agriculture Organization of the United Nations (FAO) are pleased to invite you to “On the road to the International Year of Fruits and Vegetables 2021: Highlighti...
FAO North America webinar: Reducing Food Loss and Waste during COVID-19 and Beyond
06/07/2020
On July 2nd a FAO Insights Webinar on Reducing Food Loss and Waste during COVID-19 and Beyond was held.
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International Day of Awareness of Food Loss and Waste – 29 September 2020
02/05/2020
On 19 December, 2019, the United Nations General Assembly (UNGA) designated 29 September as the
COVID-19 Series / Improving the Storability and Availability of Pulses by Reducing Post-Harvest Losses
20/04/2020
COVID-19 Series / Identifying and addressing the threats against food recovery and redistribution
14/04/2020
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.
COVID-19 Series / Tips for the Preservation of Fruits and Vegetables to Reduce Food Waste and Improve Shelf-Life
06/04/2020
With physical distancing and reduced shopping trips to supermarkets, buying large quantities of fresh fruits and vegetables becomes difficult, with the risk of them going to waste, during this COVID-19 pandemic. There are, however, simple ways in which fruits and vegetables can be preserved at home to reduce waste. Many vegetables, can be blanched by dipping in boiling water for approximately 5 minutes and then pickled and fermented. Fruits can be preserved by blanching and freezing, juicing, drying, frying, or preserved with sugar into jams and fruit preserves.
Root crops and bananas can be fried to produce chips.