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

Ghana

Ghana

News

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27/09/2024
International Day of Awareness of Food Loss and Waste global event highlights the critical need for financing and collaboration across the agrifood value chain
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30/05/2024
The fifth observance will highlight the critical need for financing to bolster efforts to reduce food loss and waste, contribute to achieving climate goals and advancing the 2030 Agenda for Sustainable Development.
29/09/2023
Reducing food loss and waste represents a triple win opportunity ...
Articles
29/05/2024

One-third of food produced globally is wasted while approximately 800 million people suffer from hunger. Meanwhile, food losses produce approximately 8% of total anthropogenic greenhouse gas (GHG) emissions. This study develops a food loss estimation tool to assess how improved access to the cold chain could impact food loss and its associated GHG emissions for seven food types in seven regions.

14/11/2022

The food cold chain has serious implications for climate change and the environment. Emissions from food loss and waste due to lack of refrigeration totalled an estimated 1 gigatonne of carbon dioxide (CO2) equivalent in 2017 – about 2 percent of total global greenhouse gas emissions.

 
Events

27/ 9

2024

Virtual Event, 27/09/2024

The fifth observance of the International Day of Awareness of Food Loss and Waste will highlight the critical need for financing to bolster efforts to reduce food loss and waste, contribute to achieving climate goals and advancing the 2030 Agenda for Sustainable Development.

27/ 3

2024

Virtual Event, 27/03/2024

To mark the second annual International Day of Zero Waste, UNEP will launch its Food Waste Index Report 2024 on 27 March 2024. The report provides the latest global ...

29/ 3

2024

Hybrid Event, 29/03/2024

Through the Year’s observance, the unique nutritional qualities and agronomic traits of millets were demonstrated, thereby raising awareness and directing critically needed policy attention to their suitability for sustainable crop production systems, especially with minimal inputs and under adverse and changing climatic conditions. Additionally, key business opportunities were validated for di...

 
Projects
 
Publications
12/07/2024

The fifth observance of the International Day of Awareness of Food Loss and Waste will highlight the critical need for financing to bolster efforts to reduce food loss and waste, contribute toachieving climate goals and advancing the 2030 Agenda for Sustainable Development.

28/06/2024

The Sustainable Development Goals Report 2024 is the only UN official report that monitors global progress on the 2030 Agenda for Sustainable Development. Using the latest available data and estimates, the report provides a comprehensive assessment of the 2030 Agenda. It aims to serve as a foundational resource with the latest data and evidence for developing recommendations and solutions to advance progress towards the Sustainable Development Goals.

29/11/2023

Amid a worsening climate crisis and slow progress in cutting greenhouse gases, sustainable agrifood systems and practices can help countries and communities to adapt, build resilience and mitigate emissions. FAO is working with countries and partners at all levels to address the challenges of food security, climate change and biodiversity loss. But success in this area will ultimately require global commitment to significantly increasing the quality and quantity of climate finance.

 
Multimedia
18/09/2024

An innovative fish smoking and drying method, designed to enhance product quality and safety while minimizing environmental impact. The FTT kiln, made from locally available materials, uses firebricks and waste materials, minimizing deforestation.

30/01/2024

Aquatic food loss and waste can be reduced by adopting a multi-dimensional solutions approach.

14/10/2019

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.