Technical Platform on the Measurement and Reduction of Food Loss and Waste


Teknaf Upazila market


Efforts and ideas in planning and implementing their national pathways for agrifood systems transformation to reduce hunger, poverty, and food loss and waste, protect biodiversity and tackle climate change were discussed.


Reducing food loss and waste represents a “triple-win” opportunity—for the climate, for food security and for the sustainability of our food systems. It must be a priority in these times of rising food insecurity, malnutrition and hunger across the globe.

For many of us on the planet tod...

SFS WEBINAR: Promoting partnerships and synergies for food loss and waste reduction

The 10YFP is a global commitment that was adopted at the United Nations Conference on Sustainable Development (Rio+20) in 2012, in response to the need to accelerate the shift towards sustainable consumption and production (SCP) in both developed and developing countries. The One Planet networ...


Food waste management is a critical environmental issue in many developing countries, including Bangladesh, due to unplanned food waste disposal and lack of dedicated food waste legislation. In those countries, a significant amount of food waste is discarded to the environment rather than being r...


Excessive food waste (nearly 1.3 billion tons per annum) has exacerbated the world hunger crisis. This comprehensive review focuses on the food waste scenario, adverse effects, food waste management, existing waste management policies, and regulations in Bangladesh.






Rome (Italy), 04/10/2015 - 07/10/2015

The ADM Institute for the Prevention of Postharvest Loss at the University of Illinois is organizing an International Congress on "Developing Measurement Approaches and Intervention Strategies for Smallholders" to be held in Rome, Italy. This congress wi





Virtual Event, 02/02/2015 - 01/03/2015

The ADM Institute for the prevention of postharvest loss of the Illinois University offers a free online course. The course provides an overview of the issue of postharvest loss of grains by exploring essential physical, technical, and social dimensions o





Virtual Event, 20/07/2015 - 15/08/2015

The ADM Institute's online course "Global Postharvest Loss Prevention: Fundamentals, Technologies and Actors" will be offered for a second time starting July 20. This 4-week online course is free to all and registration is now open on Coursera. Join parti

A Muong ethnic farmer chopping sweet potato leaves for feed for pigs.

An FAO project aimed to pilot the implementation of good post-harvest management practices to manage quality, assure safety and reduce losses in prioritized traditional fruit and vegetable supply chains with stakeholders, in order to generate evidence to support the uptake of the improved practices.

Launch of the G20 Technical Platform on the Measurement and Reduction of Food Loss and Waste

Bangladesh, a major producer of vegetables and fruits, faces constraints such as post-harvest management, inadequate transportation and storage facilities, limited access to quality seeds, and stringent quality standards imposed by importing countries. Good agricultural practices, post-harvest management practices, and value chain efficiencies are lacking, resulting in a significant amount of food loss.


The International Day of Awareness of Food Loss and Waste (IDAFLW) observed for the third time on 29 September 2022 will make a clear call to action for public and private entities, from across the food system, and consumers, to work together to cut food loss and waste to enhance the efficient use of natural resources, mitigate climate change, and support food security and nutrition.


In New York, during the UN Food Systems Summit all commitments to action were disclosed, and the "Food is Never Waste Coalition" was launched. This video describes the rationale and aims of the coalition.


Although there may be an economic loss, food diverted to other economic uses, like animal feed, is not considered as food loss or waste, nor are the inedible parts of food products.