This academic paper examines food losses in developing countries and their potential contribution to global food security. It finds that approximately one-third of global food production is lost or wasted, with per capita losses in developing countries primarily occurring early in the supply chain during production, storage, and transportation due to inadequate infrastructure and facilities. Reducing these losses could increase food availability and contribute to achieving food security. The paper recommends investments in capacity building, improved storage, packaging, transportation, infrastructure, and policies to support private sector investments in developing countries.
3. 1. Introduction
Eradicating hunger and achieving global food security for the world’s growing population seems
to be one of the main global challenges of the XXI century, as well as a key goal for the
international community to achieve within the next fifteen years (United Nations, 2015). Many
different actors have been at the forefront of the fight against hunger and food insecurity
throughout the last five decades or so, from United Nations agencies to national governments,
and including research establishments, CSOs and NGOs. Donors and governments have been
particularly focusing on the need to increase the global food production as one of the possible
pathways to achieve global food security. Hence, they have been advocating for policies and
projects aimed at increasing productivity in the agriculture and fishery sectors, especially in the
developing world. However, increasing food production alone might not be sufficient to meet the
challenge of feeding a growing world’s population.
Estimates provided by the Food and Agriculture Organization of the United Nations (FAO) in a
2014 report inform us that a large quantity of the globally produced food is either lost or wasted
along the Food Supply Chain (FAO, 2014). According to these recent studies, 30 percent of
cereals, 40–50 percent of crops, fruits and vegetables, 20 percent of oilseeds, meat and dairy
products, and 35 percent of fish are lost globally on an yearly basis (FAO, 2014). This means
that at least one quarter of the global food production never reaches the consumer it was
produced for. It is hence admissible to think that, if food losses were to be addressed and
reduced, this could result into an increase in food availability and, consequently, contribute to
achieving global food security. As one scholar argues, “concomitant with the increased efforts in
food production there should be increased effort expended in caring for that food so that it
reaches the ultimate consumer” (Bourne, 1977).
In the following paragraphs we will give a brief conceptual overview on food losses and waste.
Then, we will analyse the issue of food losses across the Food Supply Chain in the developing
world, with focus on the main root causes that have been identified so far. Finally, we will
propose potential solutions for addressing the problem of food losses in developing countries and
recommendations for reducing them, with a view of contributing to the eradication of food
insecurity in the Global South.
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4. 2. Food Losses and Food Waste
The term “Food losses” refers to the reduction in the availability of edible food, which may take
place at the production, postharvest and processing stages of the Food Supply Chain (Parfitt et
al., 2010). Those losses which specifically take place at the food distribution and consumption
level and therefore depend mainly on retailers’ and consumers’ behavior are rather labelled as
“food waste” (Parfitt et al., 2010). As the term “Postharvest losses” is also defined as the
degradation in the quantity and/or quality of food production available, occurring at some point
between harvest and consumption phase, we will here use both terms interchangeably. The
figure below gives a visual account of all stages included in the Food Supply Chain.
Fig.1 Food pipeline from harvest to consumption
Source: Agromisa Foundation & CTA Technical Centre for Agricultural and Rural Cooperation
ACPEU (2011). Storage of Agricultural Products.
Food losses can be further classified between quantitative and qualitative typologies.
Quantitative losses, which have higher occurrence in developing and lowincome countries, refer
to those that result directly in the reduction of the quantity of edible food available. On the other
hand, qualitative losses indicate “those that affect the nutrient composition, the acceptability, and
the edibility of a given product” and are much more difficult to measure (ACF, 2014). While
quantitative postharvest losses are mostly common in lowincome and developing countries,
qualitative food losses have a much higher incidence in industrialized regions of the world.
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5. 3. Food Losses in Developing Countries
Recent estimates have established that roughly onethird of global food production for human
consumption is lost or wasted along the Food Supply Chain, which translates into approximately
1.3 billion tonnes of food becoming inedible (CTA, 2012). However, the kind of food losses and
waste typical of the developing world greatly differs from those occurring in highincome and
industrialized countries.
As shown by the table below, which has been elaborated by FAO in a 2011 study, per capita
food losses in the Global South mostly occur in the early phases of the Food Supply Chain, from
production to retailing stage. According to this data, percapita food wasted by consumers at the
very last stage of the Food Supply Chain has a much higher incidence in industrialized countries
than it has in developing ones. More specifically, percapita food waste at consumption level in
Europe and NorthAmerica is estimated at 95115 kg/year, while this figure in subSaharan
Africa and South/Southeast Asia is significantly lower, being approximately at 611 kg/year
(FAO, 2011). Evidence suggests that, in most lowincome countries, food losses are highly likely
to occur in the early stages of the Food Supply Chain due to several factors: poor storage
facilities, poor infrastructure and transportation means, inadequate market facilities and poor
packaging (ACF,2014). In all these contexts, lack of appropriate refrigeration, conservation and
sanitary measures seem to play a key role in making parts of the food production inedible.
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6. Source: FAO, (2011). Global food losses and food waste – Extent, causes and prevention.
4. Root Causes and Consequences of Food Losses in the Developing World
According to a recent study conducted by the Food and Agriculture Organization of the United
Nations (FAO), the main causes of postharvest losses in lowincome countries are connected to
fundamental limitations with regards to the appropriateness of harvesting procedures, storage
facilities, infrastructure available, packaging and marketing systems. For instance, fresh
perishable products such as fruits and meat can easily be spoilt and lost in hot and humid
climatic areas if the cooling, storage and transportation facilities are not adequate (Stuart, 2009).
Such limitations in the facilities and infrastructure available to the smallscale producers in
lowincome countries may be due to financial, technical and management constraints, depending
on the specific case taken into account (FAO, 2011).
More specifically, food losses could occur throughout the harvesting process due to
inappropriate and inefficient harvesting tools, methods and techniques, as well as due to the
prematurity and untimeliness of the harvest itself. Furthermore, food is often spoilt and lost
during storage and transportation mainly because of rudimentary and unsanitary storage facilities
and transportation vehicles, as well due to a fundamental lack of infrastructure which
characterizes most lowincome countries (ACF, 2014).
In the subsistence farming systems of smallholders and familyfarmers, which are widely
prevalent across rural areas in developing countries, quantitative postharvest losses result directly
in less food being available for the households’ consumption, hence contributing to higher levels
of food insecurity (FAO, 2014). Therefore, given that many smallholder farmers, fishers and
herders in lowincome countries live on the margins of food insecurity and undernutrition, a
considerable reduction in the level of postharvest losses could have an immediate impact on their
livelihoods by increasing food availability . (FAO, 2011)
5. Conclusions
The strategic importance of reducing food losses and waste for increasing food security has been
officially recognised by the United Nations, which has included the goal of food losses’
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7. eradication as a fifth element in the “Zero Hunger Challenge”. This is extremely relevant
especially in the context of developing countries, where the majority of the world’s food insecure
people is located. But what can concretely be done to reduce postharvest food losses in
lowincome countries?
Firstly, there seems to be an urgent need for increased capacitybuilding activities and
knowledge transfer to smallscale food producers in developing countries, with a view to
upgrade their technical capacity to reduce food losses along the whole Food Supply Chain.
Moreover, investments should be allocated to the improvement of food storage facilities in
accordance to the local climatic and environmental conditions, hence including proper
refrigeration, conservation and cooling chain systems.
Additional strategic investments and policies should target food packaging, transportation and
logistics management, to avoid food being spoilt and lost during transportation from producers to
consumers.
Investments should also be focused on upgrading infrastructure and market facilities, which are
often rudimentary and unsanitary in lowincome countries, both in rural and urban areas.
Last but not least, for the sake of longterm sustainability, future privateled investments in this
area should be accompanied by locallysupported government policies at regional, national and
local level.
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