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SAVE FOOD: Global Initiative on Food Loss and Waste Reduction
SAVE FOOD Partners' Action
Partners' action

  April 2017, Issue #16
SAVE FOOD: Global Initiative on Food Loss and Waste Reduction

Latest News from Partners

SAVE FOOD Initiative is happy to share with you a collection of the recent partners’ action!

Currently, the SAVE FOOD network has more than 900 partners-public and private, big and small – from all regions of the world, and in all sectors and subsectors of food systems. SAVE FOOD connects these varied partners creating collaboration, sharing problems, solutions and resources on food loss and waste reduction.

©FAO/T. Legesse

First Africa-wide Post-Harvest Congress ends in Nairobi with a Call for Increased Investment in the Sector

The event, which whose theme was “Reducing Food Losses and Waste: Sustainable Solutions for Africa”, discussed challenges and opportunities in the post-harvest management sector in Africa and developed concrete plans for post-harvest food loss and waste reduction in the context. It provided delegates with an opportunity to share information about new approaches and research in the sector, learn about emerging technologies and build strategic partnerships with the overall objective of identifying effective interventions to reduce food loss waste on the continent. + READ MORE

New didactic modules on food waste and global right to food!

Thanks to the extension until May 2017 of the Project “DON’T WASTE OUR FUTURE!”, new didactic modules on food waste and the global right to food have been elaborated in Umbria, central Italy. From January to March 2017, 135 new students participated in the laboratory studies. Through a participative learning methodology, students learned new information about the global right to food, discussed problems and posed solutions. In the second part of the modules, they actively elaborated a questionnaire to be filled in by restaurants and pizzerias in their native towns, with the aim of studying their approaches towards treating food. + READ MORE

African Union to help African states reduce food losses

The African Union will assist its member states to reduce their post-harvest losses. The AU Technical Adviser on Food Losses, Cephas Taruvinga, told an agricultural forum in Nairobi that the African continent loses between 20 and 40 percent of all food harvested annually. "The AU will help African states to build capacity to mitigate the food losses," Taruvinga said at the 1st All Africa Post-harvest Congress and Exhibition. The four-day event brought together researchers, policy-makers, government officials and the private sector from across the continent, to review ways to reduce food losses. + READ MORE

World Food Programme plans to assist 4.6 million people across Sudan

Post-harvest losses significantly affect the productivity and food security of smallholder farmers in Sudan. Due to improper drying and poor storage practices, farmers in Sudan lose 30–40 percent of their crops after the harvest. In order to support farmers in reducing post-harvest losses, the WFP is working to improve grain post-harvest handling and storage through the provision of subsidized silos, training for smallholders with a focus on improving grain safety and quality, and strengthening farmers’ access to markets. + READ MORE

The Global FoodBanking Network launches the ‘8 Million by 2018’ Challenge

The Global FoodBanking Network (GFN) launched the ‘8 Million by 2018’ Challenge, a worldwide campaign to provide nutritious meals to eight million people facing hunger by the end of 2018. The GFN is comprised of a network of food banks located in more than 30 countries that today feeds 6.8 million people in need. ‘8 Million by 2018’ aims to reach one million more. While hunger is a solvable problem, one in four people in the world are malnourished. At the same time, one-third of all food produced for consumption is wasted. Food banks capture food poised to be wasted and redistribute it to those in need. + READ MORE

The Nordic Food Waste Prevention Conference 2017

This Conference is organized by the Nordic Council of Ministers for Fisheries and Aquaculture, Agriculture, Food and Forestry and the Norwegian Chairmanship of 2017. It will provide key opportunities for networking, discussions, and the presentation of projects, products and services that can make food waste prevention happen. Working together to fight food waste: UN's Sustainable Development Goal 12.3 and UNEP's work with prevention of food waste is part of the programme. This event will be held on Thursday 27 April, in Oslo, Norway. + READ MORE

How tech can reduce food waste

Spoiler Alert’s vision to help recover large quantities of often wasted food has inspired two product offerings: Spoiler Alert Marketplace — a real-time, self-service marketplace for unsold inventory launched in November 2015 and currently available in New England, and Spoiler Alert Enterprise — an enterprise software solution optimized for bulk inventory across the manufacturing, distribution and retail verticals, which was launched late last year. + READ MORE

Raise a Toast

Toast is a beer, brewed using surplus fresh bread that would otherwise be wasted – fresh, unsold loaves from bakeries and the heel ends of loaves not used by sandwich-makers. All profits go to the charity Feedback to “tackle food waste along our food's journey”. The recipe is published online to create a community of bread-saving, home-brewing super heroes. + READ MORE

UMD students are working with Dining Services to monitor and reduce food waste

University of Maryland students are working with Dining Services to better monitor and ultimately reduce food waste in the dining halls. Twelve students from the Environment, Technology and Energy Scholars programme are conducting studies to find out what food students throw away and why. These food audits are a part of a capstone project for their class, but are also part of Dining Services' larger effort to reduce food waste. + READ MORE

Zero Loss for Zero Hunger: WFP's Work to Prevent Post-Harvest Food Losses

One-third of all food produced for human consumption is lost or wasted. By preventing smallholder farmers from losing large portions of their crops after harvest, WFP helps increase the availability of food worldwide. This is a vital step towards meeting the world’s growing food needs, and one of the pillars of the Zero Hunger Challenge. + READ MORE

WWF, AHLA, Rockefeller Foundation Kick Off Pilot to Curb Hotel Food Waste

A new pilot project initiated by the World Wildlife Fund (WWF) with support from the American Hotel & Lodging Association (AHLA) and The Rockefeller Foundation hopes to make food waste in the hotel industry a thing of the past. Food production has the largest environmental footprint of any human activity, yet one-third of the world’s available food either spoils or is thrown away. Forty-percent of food is wasted through the supply chain in the United States and the majority of that loss derives from homes and food service industries, including the hotel industry. + READ MORE


Help us to build a strong network of partners, to become more efficient in the fight against global food loss and waste!

Your benefits: presence, information and networking
  • Access to information from, and networking with other SAVE FOOD partners world-wide
  • Inclusion in the worldwide communications
  • Receive technical advice and support from FAO and SAVE FOOD in your programme to reduce food losses and waste
  • Use of the SAVE FOOD logo to draw attention to your membership
  • Regular newsletter with the possibility to include your own contributions

Connect with all partners
and be part of the Network!

New Partnerships
(a selection)

Canadian Foodgrains Bank
Foodgrains Bank provides food in times of crisis for hungry people in the developing world; helping people grow more food to better feed themselves and their families; and providing nutritional support to malnourished people with a focus on pregnant and breastfeeding mothers and young children.

Foodlist provide an app where you can share information about food that is in danger of becoming food waste. At present Foodlist is based solely on user generated content. There will be no Foodlist if we don’t contribute by entering information about the food we see in stores into the system. It only takes a few seconds each day to become a food hero!

Nutrición Sin Fronteras
Nutrición Sin Fronteras es una organización de referencia en intervenciones nutricionales, que integra una visión innovadora centrando su actividad en la seguridad alimentaria, la soberanía alimentaria y la sostenibilidad de los sistemas alimentarios, promoviendo iniciativas para la óptima gestión de los recursos respetando el medio ambiente.

Hidden Harvest Ottawa
Fruit and nuts that would otherwise go to waste on public and private property are rescued by groups of volunteers through insured harvest events. The bounty collected is split four ways: at least one-quarter goes to the nearest food agency, one-quarter is shared with the homeowner, one-quarter is shared with the volunteer harvesters, and up to one-quarter goes back to Hidden Harvest Ottawa.

SNV Netherlands Development Organisation
In order to make food systems more resilient to these shocks, SNV adopts a approach that addresses the barriers that households face in achieving food security. This innovative and holistic product draws on best practice in agriculture, resilience, post-harvest technologies, market linkages, gender, and local public institution building.

Join the Community of Practice on Food Loss Reduction (CoP)
©FAO/A. Pierdomenico

In being a member of the Community of Practice you will access the Forum, and participate in on-line discussions, get in touch with other practitioners, share and request relevant and updated information, contribute in building up a worldwide community aimed at reducing food losses and achieving food security.

Collaboration with regional partners is essential.

The causes of food loss and waste vary in different parts of the world. The SAVE FOOD Initiative takes a regional approach, developing strategies adjusted to the specific needs of regions, sub-regions and countries.

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