Capacity Building to Reduce Avoidable Food Waste in Micro, Small and Medium Food Processing Enterprises and in Retail
|Recipient / Target Areas||Thailand|
|Objective / Goal||
The project is in line with the Sustainable Development Goal 12.3: By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses.
Micro, small and medium entrepreneurs in Thailand as well as food retailers in other countries benefited from guidelines and practical proven advice on technical and managerial actions required for reducing food waste. The Thai Government benefited from a coordinated strategy to address the reduction of food waste in SMEs. Small entrepreneurs also benefited from access to the Information Network on Post-harvest Operations (INPhO) resources.
For more info a video illustrates the project: HERE.
1) The project identified the causes of food waste in MSMEs and in retail establishments in Thailand, with a view to understanding the underlying causes of food waste in food processing, distribution and retail. Survey data collected have form the basis for the development of a manual on the reduction of FW in distribution and in retail targeted to the private sector. Through the conduct of pilots, the project validated a draft manual on the reduction of FW in processing, distribution and retail for use by MSMEs and set the basis for the potential development of a food waste prevention/reduction/management strategy.
2) The project contributed significantly to food waste reduction in processing, distribution and in retail in Thailand in line with the FAO Country Programme Framework Output 2.1 - Improved post-harvest system and value chain development with emphasis on food waste/loss management.
|Contact||Rosa Rolle, FAO Senior enterprise development officer: [email protected]|
|For more info: Pinpointing and tackling food loss hotspots in micro-, small- and medium-sized enterprises|
Reducing FLW is not, however, a high priority for many micro, small and medium enterprises (MSMEs) in developing countries. MSMEs often do not quantify the food that is lost in their processing and distribution operations, or wasted in retail, and their real impacts on profitability and the environment.