SAVE FOOD: Iniciativa mundial sobre la reducción de la pérdida y el desperdicio de alimentos

Impact webinar I: Harvest and post-harvest practices to reduce food loss and waste

The first in the series of FAO Impact Webinars on Food Loss and Waste Reduction, this session highlighted concepts and problems of harvest and post-harvest food loss and waste and presented solutions and cases of effective intervention to reduce these losses.

Impact Webinar II: Food loss and waste reduction during processing

The main areas of opportunity to prevent and reduce food waste at this stage are improving processing practices, finding innovative packaging solutions, and promoting circularity by using by-products and left-over product material for human food. These solutions were explored during FAO’s second Impact Webinar.


Impact Webinar III: Food loss and waste reduction at wholesale and retail stage

By collaborating with food business operators from other stages, wholesale and retail actors can influence upstream and downstream handling of food and thus contribute to reducing food waste. During the third webinar, representatives of wholesale and retail sector, as well as leading tech companies will share hands-on experience, best practices, and innovative solutions to the issue.

Impact Webinar IV: Food loss and waste reduction at in hospitality and food service sector

It has been estimated that 26 per cent of all food waste generated in 2019 came from food service. In this regard, restaurants, catering, and hospitality enterprises (HoReCa) have a vital role to play in reducing food waste and contributing to the achievement of SDG 12.3. To this end, the fourth session of the Regional Impact Webinar Series explored the hands-on solutions and possible types of actions, including development of sectoral guidelines, and application of technological tools, and informational campaigns, aimed to tackle food waste in the hospitality and food service sector. 

Training on Food losses and food waste measurement, reporting and analysis

As part its regional effort to support countries in Europe and Central Asia in taking action to reduce food loss and waste and address the issue of data scarcity, FAO organised an online training aimed to improve FLW data availability and quality, while also introducing linkages between measurement, reporting, and analysis of data and interventions. The training explored various tools and methodologies for collecting data developed and applied by FAO, UNEP, EC, WRI and IFWC.