FAO.org

Home > Save food > News and multimedia > Newsletter
SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
SAVE FOOD Newsletter
SAVE FOOD Newsletter
  December 2016, Issue #12
SAVE FOOD: Global Initiative on Food Loss and Waste Reduction

Latest News

 

Tracking progress – From Paris COP 21 to Marrakech COP 22

Reducing food loss and waste is critical in ensuring more productive, resilient and low-emission food systems and driving climate action in the agriculture sector. Climate change has environmental, economic and social impacts on agriculture and food production. At the same time, the food production system is a source of greenhouse gas emissions, contributing to climate change. + READ MORE

 

©FAO/Jonathan Bloom


Food losses and waste in the context of metropolitan food and nutrition security
Reduction of food losses and waste in cities – Side Event at CFS 43 in Rome

Urbanization, growing world population and rising middle classes: (Mega) cities need more and more supply of healthy fresh food. Food losses and waste are a significant indicator of inefficient food systems and without interventions these will only increase leading to even more losses in social (food security), economic (loss of profit) and ecological (impact on resource use) respect. + READ MORE


International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition

The event will concentrate on three sub-themes that together provide a comprehensive picture of food systems and entry points for promoting healthy diets. The first sub-theme focuses on “Supply-Side Policies and Measures for Increasing Access to Healthy Diets” with the exchange of views and country examples on improving nutrition through sustainable agricultural diversification, food waste reduction and improved postharvest management, food processing for improved nutrition value, product reformulation, bio fortification, food safety, and facilitating market access. The symposium will be held on 1 and 2 December at FAO Headquarters in Rome, Italy. + READ MORE


FAO’s work on climate change 2016 – United Nations Climate Change Conference 2016

Food loss and waste is a major contributor to climate change, accounting for about 8 percent of global GHG emissions as well as being a misuse of resources, including water, land, energy, labour and capital. FAO supports more than 50 countries in the area of food loss and waste to help ensure more productive, resilient and low-emission food systems. It provides technical support to countries to help identify loss levels and promotes cooperation among stakeholders to reduce food loss and waste. This includes the Global Initiative on Food Loss and Waste Reduction (SAVE FOOD), a unique partnership with the private sector that comprises more than 700 companies and organizations active in reducing food loss and waste. + READ MORE


A strategy for sustainable fisheries and aquaculture in the Volta Basin riparian countries’ postharvest chains and regional trade

In order to understand how to improve this situation sustainably, the NEPAD-FAO Fish Programme (NFFP) conducted pilot studies on postharvest fisheries losses in the riparian countries of the Volta Basin. The main objective was to gauge the performance of the postharvest chain by assessing the causes, nature, contextual patterns and extent of these losses within this shared waterbody. + READ MORE


Invitation to the online consultation on the Gender and Food Loss and Waste Nexus, 7 November - 9 December 2016

The main objectives of this e-consultation is to identify who’s who in the domain of Gender and Food Loss and Waste and what literature and initiatives exists on the subject in order to trace the way ahead on this subject. The e-consultation will provide an opportunity for researchers, development workers, national and local authorities, representatives of the private sector and the international community at large with an interest in gender and food loss and waste, to share their knowledge and experiences. + READ MORE


FAO and Caritas Roma sign agreement on food waste

The UN agency based in the Italian Capital will donate excess food and other basic products coming from its headquarters in the Italian capital to the Foundation of Rome’s diocese. FAO is at the forefront of efforts to avoid or reduce food losses and waste, including by raising awareness among industries, retailers and consumers. This agreement is another example of FAO’s commitment to strengthen its portfolio of partnerships with academia, civil society, NGOs, cooperatives and the private sector. + READ MORE


International workshop on Food Loss and Food Waste in Washington D.C.

This workshop brought together experts from government, civil society, the private sector, cutting-edge food bank operators, and non-governmental organizations discussing the key challenges and opportunities to address food waste. In particular, this event provided an opportunity to share experiences and best practices related to current and emerging issues on food waste with the objective of identifying priorities and actions to move the food waste reduction and recovery agenda forward in the Americas and beyond. + READ MORE


The Caribbean joins the challenge of reducing food losses and waste

No effort to eradicate hunger and poverty in the Caribbean will be viable without public policies that promote more sustainable patterns of food consumption and production, said the United Nations Food and Agriculture Organization, FAO, regarding the food that is lost or wasted daily in the region. At the regional level, FAO notes that food losses and waste in Latin America reach 223 kg of food per person per year, more than enough to meet the caloric needs of all who suffer hunger in the region. + READ MORE


Analysis of U.S. food waste among food manufacturers, retailers, and restaurants Report
A joint project by the Food Marketing Institute, the Grocery Manufacturers Association & the National Restaurant Association

The food industry is making clear progress in reducing food waste, with higher rates of food donated and increased investment in solutions, according to a new report by the Food Waste Reduction Alliance (FWRA). The report highlights ways manufacturing, retail and wholesale, and restaurant sectors are recycling and repurposing food waste, identifies areas of investment, and sheds light on common barriers to food donation and recycling. + READ MORE


Climate change could drive 122 million more people into extreme poverty by 2030
The Guardian

Globally, about one-third of all the food produced is lost or wasted. According to FAO, reducing this figure could limit the impact of farming on natural resources and emissions. Climate change is “a major and growing threat to global food security”, reported FAO’s The State of Food and Agriculture 2016, warning that it could increase the global population living in extreme poverty by between 35 and 122 million by 2030, with farming communities in sub-Saharan Africa among the hardest hit. + READ MORE


Quiz: how much food do we waste and why should we stop?
National Geographic

The rampant problem of food waste gets worse throughout the last two months of each year. In addition to all the people who go hungry as a result of unequal food distribution, there's a climate change element too. Take the quiz below to learn more, and see the tips below the quiz to find out what you can do to help. + READ MORE


Video Contest: Make #NotWasting Food a way of Like
Commission for Environmental Cooperation (CEC) and United Nations Environment Programme (UNEP)

CEC and UNEP have launched a new video competition to raise awareness about food waste. The “Make #NotWasting Food a Way of Life” contest encourages the leaders of innovative and creative strategies for reducing food waste to submit short videos that demonstrate their efforts. + READ MORE


Target 12.3 of the Sustainable Development Goals (SDGs) calls on all nations to halve food waste and reduce food loss by 2030
Sustainable Brands

The "SDG Target 12.3 on Food Loss and Waste: 2016 Progress Report", recently released on behalf of a coalition of government, business and civil society leaders called Champions 12.3, assessed the world’s progress toward Target 12.3. The report recommends that every country, major city and company involved in the food supply chain should: set food loss and waste reduction targets consistent with Target 12.3 in order to ensure sufficient attention and focus; quantify and report on food loss and waste as well as monitor progress over time through 2030; and accelerate and scale up adoption of policies, incentives, investment and practices that reduce food loss and waste. + READ MORE


In Spain and other countries, distributors and consumers waste food (Spanish)
El País

Lack of resources or technology results in the spoilage of millions of tonnes of food. Food waste occurs when people decide not to consume food that is in good condition and enormous amounts of food are wasted each year. Food waste is different from food losses or postharvest losses, which in Latin America and Africa are enough to feed 600 million people. + READ MORE


Thirty-three percent of the crops harvested are wasted through postharvest losses
Fiji SunOnline

Participants at a training course for farmers at Nasikasika, Labasa in Fiji heard that 33 percent of the crops harvested are wasted through postharvest losses. Studies carried out by Salesh Kumar, Head of the Department of Agricultural Extension Education and specialist in postharvest research at the Fiji National University’s College of Agriculture, found that this was true of all the horticultural crops harvested for market. + READ MORE

 
slideshare     

Videos

Tracking progress - From Paris COP21 to Marrakech COP22
This video features the progress achieved by five initiatives over the last year in making agriculture more climate resilient.
Food waste tasting at sustainable innovation forum
The Amal Women's Training Center & Moroccan Restaurant supports women who face challenges in supporting themselves and their families. Located in Marrakech, Morocco, the Amal Women's Center is a restaurant serving delicious Moroccan cuisine.
Just Eat It: A Food Waste Story
PEF's purpose, people, programs for reducing food losses
The Postharvest Education Foundation Introduction - PEF's purpose, people, programs for reducing food losses.

Publications

The State of Food and Agriculture - Climate change, agriculture and food security
Mitigation is key for long-term food security of the world’s population
THE POST-2015 DEVELOPMENT AGENDA
How Food Loss and Waste (FLW) Reduction Can Contribute Towards Environmental Sustainability and the Achievement of the Sustainable Development Goals.
Technical guidance on reducing postharvest losses in smallholder farming systems
Food waste management

Events

Online consultation on the Gender and Food Loss and Waste Nexus
7 November - 9 December 2016
The main objectives of this e-consultation is to identify who’s who in the domain of Gender and Food Loss and Waste and what literature and initiatives exists on the subject in order to trace the way ahead on this subject.

International Symposium on Sustainable Food Systems for Healthy Diets and Improved Nutrition
FAO Headquarters, Rome, Italy, 1 – 2 December 2016
The first sub-theme focuses on “Supply-Side Policies and Measures for Increasing Access to Healthy Diets” with the exchange of views and country examples on improving nutrition through sustainable agricultural diversification, food waste reduction and improved postharvest management, food processing for improved nutrition value, product reformulation, bio fortification, food safety, and facilitating market access.

A Sustainable Food Future 2016 - Climate Change, Urbanization and Innovation
London, United Kingdom, 5 – 6 December 2016
Discussion topic will include Sustainable Development Goals (SDGs) and the COP21 climate change commitments. Key areas for improvement include tackling food waste, changing consumption and improving the ecological efficiency of food production.

International on-line course on postharvest and fresh-cut technologies
November 2016 to January 2017
The Course is focused on the formation of professionals, technicians and researchers from companies as well as on undergraduate, master and postgraduate students.

ESRC Funded Seminar Series on Food Options, Opinions and Decisions (FOOD): Integrating perspectives on consumer perceptions of food safety, nutrition and waste
Banbury Museum, Spiceball Park Road, Banbury, England, 17 January 2017
Seminar series to understand and improve UK consumers’ decisions about nutrition, food safety, and domestic food waste.

 

Share this page