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Brochure, flyer, fact-sheetGlobal Initiative on Food Loss and Waste 2017
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No results found.Food losses and waste represent a serious depletion of technical, financial and natural resources invested in land preparation, production, harvesting, handling, processing and packaging of food. Measures for reducing food loss and waste must, therefore, be environmentally sustainable while contributing to the efficiency and sustainability of food supply chains and fostering food and nutrition security. Food loss takes place between production and distribution, while food waste takes place mainl y at the consumer level, in the retail and food service sectors. This flyer gives a brief overview of FAO initiative on food loss and waste. -
ArticleFood loss and waste in the food supply chain 2017
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No results found.Reducing loss and waste throughout the food supply chain should be considered an effective solution to reduce the environmental impacts of agriculture, to improve the income and livelihood of the chain actors and to improve food and nutrition security for low-income consumers. An increasing urban population, changing food consumption pattern and trade globalization have rendered food supply chains extremely complex and lengthy, which calls for a change of mind-set from the traditional way of add ressing the causes of food loss at each stage of the food supply chain to an integrated approach. Investing in efficient, low-cost and sustainable processing technologies, adequate storage and packaging solutions, road infrastructure and market linkages as well as providing training and education to chain actors, including consumers, are among the tried and proven interventions which increase the efficiency of the chain and therefore lead to a reduction in food loss and waste. -
Book (series)The State of Food and Agriculture 2019
Moving forward on food loss and waste reduction
2019The need to reduce food loss and waste is firmly embedded in the 2030 Agenda for Sustainable Development. Food loss and waste reduction is considered important for improving food security and nutrition, promoting environmental sustainability and lowering production costs. However, efforts to reduce food loss and waste will only be effective if informed by a solid understanding of the problem. This report provides new estimates of the percentage of the world’s food lost from production up to the retail level. The report also finds a vast diversity in existing estimates of losses, even for the same commodities and for the same stages in the supply chain. Clearly identifying and understanding critical loss points in specific supply chains – where considerable potential exists for reducing food losses – is crucial to deciding on appropriate measures. The report provides some guiding principles for interventions based on the objectives being pursued through food loss and waste reductions, be they in improved economic efficiency, food security and nutrition, or environmental sustainability.
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