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...

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 and agro-processing groups interested in utilising a renewable energy resource for the preservation of food have commenced one week of training.

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...

A Special Issue on Food loss and waste based on several SOFA 2019 findings articles is available for consultation.

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...

A variety of new businesses are encouraging the reduction of food loss and waste in Japan and the Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF) collects and shares the good practices to accelerate the actions to reduce food loss and waste.

On 23 September 2020, an online event (below a link to its recording) part of the initiative “Mediterranean Diet’s Principles for Agenda 2030”, a series of thematic sessions promoted by the Italian Permanent Representation aimed to raise awareness on how the Mediterranean Diet can help achieve the Sustainable Development Goals.

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...

Disruptions in supply chains resulting from blockages on transport routes, transport restrictions and quarantine measures are resulting in significant increases in food loss and waste, especially of perishable agricultural produce such as fruits and vegetables, fish, meat and dairy products.

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...

On July 2nd a FAO Insights Webinar on Reducing Food Loss and Waste during COVID-19 and Beyond was held.

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On 19 December, 2019, the United Nations General Assembly (UNGA) designated 29 September as the

Pulses are important in agricultural production systems, in managing soil fertility, reducing the adverse effects of climate change and enhancing resilience especially for the most vulnerable groups, especially women and children; in food and feed especially during lean periods in food- and nutrition-insecure countries. Furthermore, pulses are an important source of income for the most vulnerable households in developing countries around the world and account for a relatively large share of world trade through processing and marketing. Measures taken by countries to contain the spread of the COVID-19 pandemic could likely increase exacerbate losses in pulses due to inappropriate harvest and post-harvest practices, ultimately contributing to reducing their availability and accessibility.

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.

Las frutas y hortalizas son ricas en vitaminas, minerales y fibra y constituyen una parte importante de una dieta saludable. No obstante, las frutas y hortalizas tienen carácter estacional, son muy perecederas y tienen una limitada vida útil. Esto significa que se estropean con relativa rapidez, incluso cuando se almacenan en el frigorífico. Con el distanciamiento físico y la disminución de los desplazamientos a los supermercados para hacer la compra, resulta difícil adquirir grandes cantidades de frutas y hortalizas frescas durante la actual pandemia de la enfermedad por coronavirus (COVID-19), debido al riesgo de que se desperdicien.

Cuatro proyectos sobre gestión postcosecha financiados por la COSUDE que se encuentran en su fase final, mientras que otro concluyó hace unos años. Todos estos proyectos han tenido objetivos similares y un foco temático común, empleando enfoques muy parecidos. Su finalidad común ha sido incrementar la seguridad alimentaria de los pequeños agricultores en el África subsahariana reduciendo las pérdidas postcosecha en los planos de la explotación agrícola y de la comunidad.

En la actual crisis de la enfermedad por coronavirus (COVID-19), la FAO desea proponer consultas sobre algunas cuestiones relacionadas con el desperdicio de alimentos a fin de sensibilizar al respecto. Puede acceder a una serie pedagógica compuesta por un paquete de interesante material didáctico cuya finalidad es educar a los jóvenes para que valoren los alimentos y reduzcan su pérdida.

El 25 de marzo de 2020 dio comienzo una serie de seminarios web técnicos, organizados por el Instituto agronómico, veterinario y forestal de Francia (Agreenium), la Comisión Económica y Social para Asia y el Pacífico de las Naciones Unidas (CESPAP) y la Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO).

A pilot project implemented by Kyoto University in 2019, aimed at raising awareness on food waste in canteens on the campus, and enhancing the knowledge and engagement of students in reducing food loss and waste, determined that approximately 20 per cent of food is wasted in canteens on campus...