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
  September 2016, Issue #9
SAVE FOOD: Global Initiative on Food Loss and Waste Reduction

Latest News

 

Annual SAVE FOOD Meeting in Madrid

The second SAVE FOOD meeting will be held on 26 September in Madrid, Spain. The Meeting serves as a gathering point for what are now more than 140 partners from industry, and several hundred non-governmental organizations and research institutes registered in the SAVE FOOD Network. The event will be devoted to food waste and loss issues at various stages of the food value-added chain. The corresponding political parameters will also be examined. + READ MORE

 

© Messe Düsseldorf


Food losses and waste: a challenge to sustainable development

“We are all committed to achieving the Sustainable Development Goals. A key goal we have set for ourselves is to attain zero hunger by 2030. Managing agriculture and food systems in a sustainable manner is key to reaching our shared goals”, said José Graziano da Silva, Director-General of FAO in a recent news article. + READ MORE


FAO: Iran to become self-sufficient in meat production if losses reduced

Based on research conducted under the FAO sub-regional project “Capacity Building for Food Loss Reduction in the Near East”, every year in Iran at least 100,000 tons of red meat is lost in the supply chain, which if reduced would lead to the country’s self-sufficiency in red meat production. + READ MORE


UN Rome Based Agencies joint project on food loss reduction: validation workshop of the Burkina Faso food loss assessments report

A validation workshop to present and share the results of a food loss assessment study along the sorghum, maize and cowpea selected supply chains and to collect feedback and comments by the different local stakeholders was held in Ouagadougou on 28 July 2016. The study was carried out by consultants and country team of the Rome-based UN agencies joint project in Burkina Faso. + READ MORE


Measuring the impacts of a SAVE FOOD campaign on reducing food waste on a university campus in Thailand
Applied Environmental Research

This study measured the impact of an awareness campaign on reducing food waste on campus. Information cues were installed at strategic locations in a canteen to engage university students in food waste prevention. + READ MORE


Healthier and nutritious food for consumers

FAO’s work in addressing food loss and waste was highlighted during a side-event at the Sixth Tokyo International Conference on African Development (TICAD VI), hosted by the Japanese Ministry of Agriculture, Forestry and Fisheries and focusing on the theme of “Healthier and Nutritious Food for Consumers – Learning from Japanese and African Food Cultures”. The main purpose of the event was to discuss the future direction of work on improving nutrition, drawing on learning about the current nutrition situation in Kenya and Japanese food culture. + READ MORE


Technical seminar on food loss and waste measurement, analysis and solution finding

FAO is organizing a technical seminar on instruments for measuring, analysing and reducing food loss and waste with the main government institutions involved in the topic. The aim is to establish and coordinate efforts to improve understanding of the magnitude and causes of food loss and waste, and possible solutions. The seminar will be held in Mexico from 19 to 23 September 2016. + READ MORE


Environmental polluters and conservationists join hands for community development
Daily Times

World Wide Fund for Nature-Pakistan (WWF-Pakistan) has entered into a partnership with Engro Corporation for community development and fishery improvement in coastal areas. The main purpose of the project is to build fishers’ capacity to reduce postharvest losses, by-catches and overfishing in the marine waters of Pakistan. + READ MORE


Project to reduce the amount of food that is wasted in hotels
The Travel Foundation

The Travel Foundation is launching a project to reduce food loss in hotels by 20 percent in five destinations across the globe by introducing tried and tested techniques. The project will create models for reducing food waste that can be adapted and replicated in other destinations. + READ MORE


East Africa: curbing postharvest losses by strengthening cooperatives
All Africa

In developing countries such as Uganda, food security relies on producing and storing major staple crops including grains. However, postharvest commodity losses remain particularly high with more than 25 percent of the grain produced being lost before reaching consumers. + READ MORE


Petition to spur action on food waste
Change.org

It took just one councillor, one vision and one petition to engage parliamentarians and citizens in Paris, France in action to end hunger. Grocery stores and restaurants work with community partners to see that food is not wasted, and is instead distributed to food banks and groups that feed people in need. + READ MORE


Food loss and waste and their negative impact on the environment
BLOGS.IADB.ORG

Food loss and waste have negative impacts on the environment. Much food is lost or wasted throughout the food supply chain, from agricultural production to final household consumption. Food loss also implies wasting the resources used to produce the food, such as land, water, energy and inputs. Producing food that is not consumed therefore means releasing unnecessary emissions of carbon dioxide, ultimately increasing global warming and climate change. + READ MORE


From field to fork: the six stages of wasting food
The Guardian

Most of our food travels a long journey before it gets to our plate. From farm and pack house to wholesale distributor, cardboard cartons can take a tumble and dent, rendering the contents unsaleable. + READ MORE


Mexico: New product to reduce postharvest lemon losses
Fresh Plaza

Researchers at the National Polytechnic Institute (IPN) of Mexico have developed a biological system that will help reduce postharvest losses of lemons. Made from yeast, the product eliminates fungal diseases when the fruit is in storage, extending the lemons’ shelf-life by up to three weeks. + READ MORE


Waitrose launches pasta with packaging made from food waste
Packaging News

Waitrose is the first United Kingdom supermarket chain to introduce packaging made from food waste, which it will use for its two new gluten-free pasta products. This environmentally friendly packaging, made from 15 percent food waste, will reduce the use of virgin tree pulp by 15 percent and lower greenhouse gas emissions by 20 percent. + READ MORE


Waste to worth: vegetable wastes as animal feed

The chemical composition, nutritional value and use of a number of vegetable wastes (VWs) and by-products such as baby corn, cabbage, carrot, cauliflower, cucumber, jackfruit, peas, potato, sweetcorn (SC), tomato, and radish leaves, among others in ruminant and monogastric diets, are presented in this publication. The full paper (as a pdf) can be obtained from Harinder.Makkar@fao.org.

 
slideshare     

Videos

Food Loss & Food Waste
Robert VanOtterdijk, Agro-Food Industries Officer and Camelia Bucatariu, Technical Officer of the FAO Nutrition and Food Systems Division explain the importance of actively preventing and reducing food loss and waste and its direct contribution to food and nutrition security for all.
The Food Waste Iceberg
If we had to pay the bill to nature, what would food waste cost us?

Publications

World Food Day 2016: Climate is changing. Food and agriculture must too. We are never too young to start protecting our planet! Check out the World Food Day Activity Book, a fun way to learn more about the #‎WFD2016‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬‬ theme "Climate is changing. Food and agriculture must too".
A Beginner's Guide to food waste
Wastage in food value chains in Developing Countries: evidence from the potato sector in Asia

Poster

Vicious circle of fish losses, vulnerability of natural resources and the poverty trap

Slides

6 Tips for Eliminating Food Waste at Home

Events

Yes to peace No to food waste
Berlin, Germany, 13 - 30 September 2016
Wasting food means wasting water, land, labor, money, energy, resources, damaging environment and contributing to possibilities of Resources Conflict.

Technical seminar on food loss and waste measurement, analysis and solution finding
Mexico, 19 - 23 September 2016
Objective: formulate a project proposal for the elaboration and implementation of quantitative and qualitative analysis instruments at different levels.

Food waste - a horror story
Torino, Italy, 22 - 26 September 2016
The Event “Food waste –a horror story” will take place during Terra Madre Forum on 23 September.

Pathways to Zero Hunger
New York, United States of America 22 September 2016
Join an important conversation about achieving Zero Hunger and the Sustainable Development Goals by 2030 with some of the most influential leaders in the field. With opening remarks from United Nations Secretary-General Ban Ki-moon.

Food Waste Weekend
23 - 25 September 2016
Food Waste Weekend is an opportunity for the clergy of all faiths to speak to their congregations about the waste of food in America, each from their own faith perspective.

SAVE FOOD Meeting 2016
Madrid, Spain, 26 September 2016
The event will focus on the issues of food waste and loss in relation to the various stages of the food value-added chain.

Feeding the 5000 Front Range
Denver, Colorado, United States, 14 October 2016
Will be served up a delicious communal feast for 5000 people made entirely out of food that would otherwise have been wasted, bringing together a coalition of organizations that offer the solutions to food waste.

 

Share this page