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Prevention and management of food losses and waste in the Caribbean

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Presentación de Majeed Mohammed (University of the West Indies), en el marco del Tercer Diálogo Regional Un esfuerzo compartido hacia la prevención y reducción de pérdidas y desperdicios de alimentos.

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Prevention and management of food losses and waste in the Caribbean

  1. 1. Prevention and Management of Food Losses and Waste in the Caribbean Majeed Mohammed University of the West Indies Trinidad and Tobago Third Regional Dialogue for Food Losses and Waste Prevention Towards More Sustainable Food Systems in Latin America and the Caribbean, Santiago, Chile, June 7-8, 2017
  2. 2. OUTLINE  Food losses and waste: causes, impact, challenges and opportunities:  CARICOM Inter-island trade,  Cold chain logistics and gaps: supermarkets, sea and air shipments, hotel industry,  Reducing Food Losses and Waste:  Prevention  Recovery  Recycling  Development of value-added products
  3. 3. Food losses and waste on food security in the Caribbean and Latin America • Causes: • insufficient or obsolete harvest and postharvest technologies and postharvest logistics; • inadequate storage, transportation, processing and cooling facilities; • lack of infrastructure, or poor packaging and marketing systems; • low prices received by the participants in the value chain, making the net return on investment in appropriate technologies extremely low or negative; • Limited postharvest extension and skilled practical postharvest and commodity utilization training. • Impact on: • proceeds available to farmers; • reduce the amount of food directly available to feed the family members of a farm household; • lower the income available to purchase the foodstuffs necessary to supplement the meagre supplies in the off-season periods.
  4. 4. INTER ISLAND TRADE POSTHARVEST LOSSES: 20 – 40% FACTORS ASSOCIATED WITH LOSSES DUE TO TRANSPORTATION: 1. CONTAINERS – a. NO VENTILATION HOLES b. VARIATION IN SIZES AND SHAPES c. POOR STACKING STRENGTH 2. INADEQUATE INSULATION BETWEEN CARGO AND ENGINE COMPARTMENT 3. SHIPPED IN UNVENTILATED AND NON-REFRIGERATED SPACE 4. ROUGH HANDLING
  5. 5. Malformed produce Food waste?
  6. 6. Cold chain gaps in hotel industry
  7. 7. BUFFER DINING
  8. 8. REALITY
  9. 9. Cold chain gaps in supermarkets
  10. 10. Consequences of cold chain gaps in supermarkets
  11. 11. SEA SHIPMENT : GAPS IN COLD CHAIN • 25 – 30% POSTHARVEST LOSSES IN PLANTAIN • CARGO: 40 FEET REEFER CONTAINER WITH PLANTAINS FROM DOMINICA • DESTINATION: UNITED KINGDOM CAUSES OF POSTHARVEST LOSSES: a. T-FLOOR BLOCKED WITH SOIL AND REMAINS OF PREVIOUS CARGO, TOMATO AND BANANA b. DRAIN PLUGS LEFT IN PLACE CAUSING WATER FROM PRODUCE TRANSPIRATION TO BUILD UP ON FLOOR  CARTON DAMPING c. AIR VENTS SET TO 50% AND NOT RECOMMENDED 25% d. VARIATIONS IN CARTON DESIGNS – SOME POORLY VENTILATED e. OMISSION OF SLIP SHEET CAUSED SHORT CIRCUITED AIR
  12. 12. AIR SHIPMENT : COLD CHAIN GAPS POSTHARVEST LOSSES: a. HOT PEPPER 40 – 50% b. PUMPKIN 100% DESTINATION: TORONTO, CANADA CAUSES OF POSTHARVEST LOSSES: a. TRANSPORTED IN NON-REFRIGERATED TRUCKS TO AIRPORT IN TIGHTLY PACKED DARK COLOURED TARPAULIN b. DAMP CARDBOARD PACKAGES c. NO PRE-COOLING PRIOR TO LOADING LD3 CONTAINER d. POOR STACKING STRENGTH AND HANDLING OF PACKAGES AT PORT e. PUMPKINS PACKED IN POORLY VENTILATED BAGS
  13. 13. Prevention solutions Packaging, product and portions Operations and supply chain efficiency Standardized date labelling Waste tracking and analysis Packaging adjustments Cold chain management Spoilage prevention, packaging Improved inventory management Produce specifications Secondary resellers Smaller plates Manufacturing line specification Trayless dining Consumer education campaigns
  14. 14. Educational Campaigns
  15. 15. Recycling solutions
  16. 16. Recovery solutions
  17. 17. Reducing food losses and waste add to all four dimensions of food security: availability, access, utilisation and stability

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