SAVE FOOD: Global Initiative on Food Loss and Waste Reduction


Field Studies

SAVE FOOD initiative launches its first field study to reduce food losses in Kenya

The SAVE FOOD initiative and key stakeholders in Kenya have joined efforts to reduce food losses and improve food security in the country by examining critical points along the food supply chain where losses occur. The study will evaluate the magnitude of food losses, the main causes, and the cost- effectiveness of food loss prevention measures specific to four food supply chains (bananas, dairy, fish, and maize).

“This study will serve as a model for field studies soon to be organized in seven other countries in Africa and Asia. All field studies will be conducted, combining a food chain approach to loss assessments with cost-benefit analyses to help identify which intervention provides the best return on investment,” said Robert van Otterdijk, Team Leader of SAVE FOOD.

Although food losses and waste occur at all stages of the food supply chain, the causes and their impact around the world differ. In developing countries, food losses affect small farmers the hardest. Almost 65% of food losses happen at the production, post-harvest, and processing stage. In industrialized countries, food waste often occurs at the retail and consumer level due to a “throw-away” mindset.

It is this difference that the SAVE FOOD initiative is targeting by focusing its efforts in strengthening food supply chains in developing countries beginning in Kenya and at the same time raising awareness of food waste in industrialized countries.

The studies will cover seven (7) countries including Cameroon, India, Myanmar, Senegal, Thailand, Uganda, and Viet Nam and will examine the following commodity groups: cereals, fruits and vegetables, roots and tubers, milk, meat and fish.