Download or read book Deconstructing food losses across the value chain written by Delgado, Luciana and published by Intl Food Policy Res Inst. This book was released on 2021-12-28 with total page 5 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance of reducing food loss and food waste has captured the public imagination since it became one of the targets of the United Nations Sustainable Development Goals. The urgency of this issue and the awareness of its significance to the development community has been growing steadily. Even so, policies to address food insecurity or the increasing pressure on the world’s available land that is being caused by growing populations and changing diets have aimed mainly at increasing agricultural yields and productivity. These efforts are often cost- and time-intensive and do not consider food loss and waste reduction as a tool to help meet growing food demand; nor do they consider food loss reduction as a means to ease pressure on land. Food loss also entails unnecessary greenhouse gas emissions and excessive use of scarce resources including land (FAO 2019); thus, policies to reduce food loss will also benefit the environment. Finally, cutting food loss can help disadvantaged segments of the population, as the loss of marketable food can reduce producers’ incomes and increase consumers’ expenses. Most of the literature uses the terms postharvest losses (PHL), food loss (FL), food waste (FW), and food loss and waste (FLW) interchangeably, but they rarely refer consistently to the same concept. Recent publications (FAO 2014, 2019; HLPE 2014; Lipinski et al. 2013) have tried to clarify this by defining FL as unintentional reductions in food quantity or quality before consumption, that is, from the producer to the wholesale market, inclusive. These losses usually occur in the earlier stages of the food value chain—between production and distribution. This definition, however, does not include crops that are lost before harvesting or are left in the field; nor does it include crops that are lost due to poor harvesting techniques or sharp price drops; nor crops that are not produced because of a lack of adequate agricultural inputs, such as fertilizer, or because of a shortage of available labor. In 2019, the FAO developed the Food Loss Index (FLI), following the definition of food loss mentioned above. According to the FLI, an estimated 14 percent of food produced is lost every year. The major losses are in Central Asia and Southern Asia (20.7 percent), as compared to sub-Saharan Africa, which experiences a 14 percent food loss (FAO 2019), and Latin American and the Caribbean where 11.6 percent is lost. When examining losses in terms of food groups, the highest level of loss is reported in roots, tubers, and oil-bearing crops, followed by fruits and vegetables. It is not surprising that fruits and vegetables incur high levels of loss (more than 20 percent) given their highly perishable nature.

Download or read book Gender and food loss in sustainable food value chains written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2018-06-26 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication aims to help policy-makers, project designers and field practitioners to conceptualize the nexus between gender equality and food loss while offering practical guidance on and tools for integrating gender concerns into the planning and implementation of food loss studies and reduction strategies and interventions. By linking key concepts from gender-sensitive value chain development and the issue of food loss, it emerges that gender inequalities affect the overall efficiency of the food value chain and generate a poor performance that may cause produce to be removed from the chain. The publication provides critical information and entry points for food loss reduction interventions that improve the way women and men participate in and benefit from food production.

Download or read book The Economics of Food Loss in the Produce Industry written by Travis Minor and published by Routledge. This book was released on 2019-11-20 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food loss is a serious issue in the United States. It affects all aspects of the supply chain, from farmers to consumers. While much is already known about loss at the consumer level, our understanding of the amount of food that never makes it to this stage is more limited. The Economics of Food Loss in the Produce Industry focuses on the economics of food loss as they apply to on-farm produce production, and the losses that are experienced early. The book both analyses current food loss literature and presents new empirical research. It draws lessons from those who have encountered these issues by focusing on how past regional or national estimates of food loss have been conducted with varying degrees of success. It includes chapters on several themes: understanding food loss from an economic perspective; efforts to measure food loss; case studies across commodities within the produce industry; and economic risks and opportunities. The commodity case studies provide detailed discussion of factors impacting changes in loss levels within the produce industry, and a wealth of knowledge on strategies and contexts is developed. The book concludes by identifying critical knowledge gaps and establishing future priorities. This book serves as an essential reference guide for academics, researchers, students, legislative liaisons, non-profit associations, and think tank groups in agriculture and agricultural economics.

Download or read book Reducing Impacts of Food Loss and Waste written by National Academies of Sciences, Engineering, and Medicine and published by National Academies Press. This book was released on 2019-05-21 with total page 117 pages. Available in PDF, EPUB and Kindle. Book excerpt: Even as malnutrition in the form of hunger and obesity affect the health and well-being of millions of people worldwide, a significant amount of food is lost or wasted every day, in every country, and at every stage in the supply chain from the farm to the household. According to a 2011 estimate by the Food and Agriculture Organization of the United Nations (FAO), about one-third of food produced is lost or wasted globally. Beyond quantity estimates, however, less is known about the impacts on farmers, food prices, food availability, and environment of reducing food loss and waste. On October 17, 2018, the National Academies of Sciences, Engineering, and Medicine organized a workshop to examine key challenges that arise in reducing food loss and waste throughout the supply chain and discussed potential ways to address these challenges. This publication summarizes the presentations and discussions from the workshop.

Download or read book Preventing Food Losses and Waste to Achieve Food Security and Sustainability written by Elhadi Yahia and published by Burleigh Dodds Series in Agric. This book was released on 2019-09-27 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Around one third of all food production is lost or wasted. This book provides a comprehensive review of the causes and prevention of food losses and waste at key steps in the supply chain, for different commodities and across particular regions.

Download or read book Saving Food written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-06-01 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste. Describes all aspects related to saving food and food security, including raising awareness, food redistribution actions, food policy and framework, food conservation, cold chain, food supply chain management, food waste reduction and valorization Guides all segments of the industry on how to employ zero waste strategies Analyzes key issues to create a pathway to solutions

Download or read book Food Waste Across the Suppy Chain written by Multiple Contributors and published by Createspace Independent Publishing Platform. This book was released on 2016-04-19 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Solutions to sustainably feeding the world must include reducing food waste, as one-third of food produced for humans is never eaten but lost, along with all of the resources consumed in producing and transporting that food. This book examines food loss and waste from farm to table, quantifying where and how much wastage occurs across the U.S. supply chain and the global implications of the problem. Leading experts from academia, government, industry, and NGOs discuss a wide range of issues including food loss in the industrial sector and how it is handled, characteristics of wasted food in restaurants and at homes, food recovery opportunities at various sectors of the supply chain, how food waste can be measured, what interventions are most effective, and how food marketing affects consumption and waste. This is a sourcebook for educators teaching in or outside of classrooms, for researchers endeavoring to gain insights from solid scientific data and analyses, and for a multitude of other food system stakeholders (e.g. sustainability officers, environmental advocates, hunger relief personnel, policy makers, and forward-thinking consumers etc.) seeking to advance constructive dialogue and policies for food waste reduction amid the larger context of global food security and sustainability.

Download or read book Food loss and waste and value chains written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2019-09-17 with total page 45 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Loss and Waste and Food Value Chains - Learning Guide is a guide designed for students (aged 12-15) in secondary schools with the objective of raising awareness on the topics of food value chains, food loss and waste, and nutrition. This is one of two books, the other is dedicated to teachers. This guide helps the students in linking the three topics learned with the activities and content in the guide.

Download or read book Food Waste Across the Supply Chain written by Zhengxia Dou and published by . This book was released on 2016 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The economywide effects of reducing food loss and waste in developing countries written by Aragie, Emerta and published by Intl Food Policy Res Inst. This book was released on 2023-03-08 with total page 31 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the Sustainable Development Goals (SDGs) is reducing food loss and waste (FLW) across all stages of food value chains, including the on-farm production, the off-farm postharvest, processing, and distribution, and the household consumption stages. We employ general equilibrium models for Bangladesh, Kenya, and Nigeria to assess the economywide implications of reducing FLW at different stages of value chains. Halving FLW results in GDP increases of between 1.1 and 2 percent, with up to 13 million people lifted out of poverty across the three countries. Diets also improve – especially in Kenya and Nigeria – due to greater availability and lower prices of healthy foods such as fruits and vegetables. Although most of the gains originate from reducing FLW in the on-farm production stage, strong intersectoral linkages mean around 30 percent of measured GDP gains are realized in non-agricultural sectors. Reducing waste at the final consumption stage has small negative impacts on GDP as households purchase less food without reducing their food intake. We conclude that the significant economywide gains provide a justification for adopting FLW reduction strategies, although costing the policy and investment options needed to reduce FLW is an important area for future research.

Download or read book Food Waste Reduction and Valorisation written by Piergiuseppe Morone and published by Springer. This book was released on 2017-04-26 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book adds a new dimension to the sustainability assessment of food waste reduction and valorisation: policy analysis. Featuring a transdisciplinary analysis by key experts in the field, it identifies the drivers of change in food-waste reduction and valorisation technologies by looking, for example, at the regulatory framework and at policy actions undertaken by local and global actors. The book explores the development of regulations and policies for food-waste prevention, management, and valorisation at a global as well as European Union level. It also discusses the notion of food waste in legal terms and investigates the effects of the lack of a standard, universal definition of food waste on the efficient use of by-products, promising processes and products for technological and commercial exploitation. Utilising mathematical mapping methods to assess food consumption impacts and providing supply chain models that allow the testing of consumption scenarios, the book goes on to discuss a series of emerging technologies (tested at lab scale and/ or pilot scale) and opportunities for the valorisation of food waste.

Download or read book Food Loss and Waste Policy written by Simone Busetti and published by Taylor & Francis. This book was released on 2022-10-07 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines policy responses to food waste and loss, an issue of significant, global concern, with one-third of food produced for human consumption lost or wasted. Investigating food waste and loss under an interdisciplinary lens, the contributors employ a variety of methodological approaches, including quantitative and qualitative techniques, drawing on in-depth case studies and action research. The volume is organised into four parts: Understanding Food Loss and Waste, International Programmes, National Policies and Local Initiatives. The first part introduces the reader to the concept of food loss and waste, how it can be measured, its causes and consequences, and how it can be reduced. The second part is dedicated to international and cross-country case studies, with six chapters reviewing national policies implemented in France, Italy, Romania, Japan, China and the United States. In Part Four, three chapters are dedicated to local food recovery and redistribution initiatives. By focusing on different territories and different levels of governance, the book provides a detailed evaluation of food loss and waste policies, the barriers and opportunities of implementing the policies, as well as the impact they are actually having. The chapters are both descriptive and evaluative and draw out lessons for designing, implementing and reforming programmes. This book will be of great interest to students and scholars working on food waste, food policy, sustainable food systems, agricultural production and supply chains and public policy, as well as policymakers involved with developing and implementing programmes and policies to regulate and reduce food waste and loss.

Download or read book Food loss estimation SDG 12 3 1a data and modelling approach written by Taglioni, C. and published by Food & Agriculture Org.. This book was released on 2023-12-21 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food loss reduction is part of Sustainable Development Goal (SDG) 12 "Responsible Production and Consumption" in Target 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". The SDG indicator monitoring food loss is under the custodianship of FAO, which developed an international food loss estimation model to report food losses and tackle scarce data availability and limited country-produced survey-based data. This paper presents first the resulting global food loss percentage for 2021, the percentages by SDG regions and food groups, describes available input data gathered from different sources (official, external databases and literature), and the methodology used to produce the estimates.

Download or read book The State of Food and Agriculture 2019 written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2019-10-14 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 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.

Download or read book Global Initiatives for Waste Reduction and Cutting Food Loss written by Gunjal, Aparna B. and published by IGI Global. This book was released on 2019-03-01 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. There is a need for effective food waste management as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. Global Initiatives for Waste Reduction and Cutting Food Loss explores methods for reducing waste and cutting food loss in order to help the environment and support local communities, as well as solve issues including that of land space. Covering topics that include food degradation, enzymes, and microorganisms, this publication is designed for policymakers, environmentalists, engineers, government officials, researchers, scientists, academicians, and students.

Download or read book A National Strategy to Reduce Food Waste at the Consumer Level written by National Academies of Sciences, Engineering, and Medicine and published by National Academies Press. This book was released on 2020-10-14 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Approximately 30 percent of the edible food produced in the United States is wasted and a significant portion of this waste occurs at the consumer level. Despite food's essential role as a source of nutrients and energy and its emotional and cultural importance, U.S. consumers waste an estimated average of 1 pound of food per person per day at home and in places where they buy and consume food away from home. Many factors contribute to this wasteâ€"consumers behaviors are shaped not only by individual and interpersonal factors but also by influences within the food system, such as policies, food marketing and the media. Some food waste is unavoidable, and there is substantial variation in how food waste and its impacts are defined and measured. But there is no doubt that the consequences of food waste are severe: the wasting of food is costly to consumers, depletes natural resources, and degrades the environment. In addition, at a time when the COVID-19 pandemic has severely strained the U.S. economy and sharply increased food insecurity, it is predicted that food waste will worsen in the short term because of both supply chain disruptions and the closures of food businesses that affect the way people eat and the types of food they can afford. A National Strategy to Reduce Food Waste at the Consumer Level identifies strategies for changing consumer behavior, considering interactions and feedbacks within the food system. It explores the reasons food is wasted in the United States, including the characteristics of the complex systems through which food is produced, marketed, and sold, as well as the many other interconnected influences on consumers' conscious and unconscious choices about purchasing, preparing, consuming, storing, and discarding food. This report presents a strategy for addressing the challenge of reducing food waste at the consumer level from a holistic, systems perspective.

Download or read book Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security written by Management Association, Information Resources and published by IGI Global. This book was released on 2020-09-17 with total page 1318 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. The Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. It also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes. Highlighting a range of topics such as agricultural production, food supply chains, and sustainable diets, this publication is an ideal reference source for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on food and nutrition security.