5. The project scope
Food Loss in Four countries
Lebano
n
Jordan Iran Egypt
Cairo 24-25 July 2017 (Mohammed Hiary)
6. Objectives
Cairo 24-25 July 2017 (Mohammed Hiary)
Contribute to improved food security by improving
capability among food handlers, processors,
distributors and marketers to reduce inefficiencies in the
value chain, thereby reducing food losses.
Implement a training
program (including
assessments and
workshops) to strengthen
national capacity for food
producers, handlers,
processors, distributors and
marketers.
7. Impact and Outcome
Cairo 24-25 July 2017 (Mohammed Hiary)
1. Food loss prevention curricula and
guidelines developed.
2. a capacity building workshops for 24 leaders
of producer association, agri-business
managers and extension agents.
3. Capacity building of further 240 staff with
regards to food loss reduction is strengthened
and improved.
8. Outputs and Activities
2. Conduct a training needs assessment for target
audiences to determine capacity building needs.
3. Develop visual aids (posters, charts) illustrating
improved practices for key commodities.
Cairo 24-25 July 2017 (Mohammed Hiary)
1. Carry out a review of the
present status of fresh
vegetables to inform specific
activities proposed to achieve
the decided outputs.
9. Outputs and Activities
Cairo 24-25 July 2017 (Mohammed Hiary)
4. Design the curricula for Development
Workshops, including classroom instruction
and demonstrations on reducing food
losses.
5. Create training materials and manuals
with a focus on the fresh vegetables value
chain management and strategies for food
losses reduction.
10. Outputs and Activities
Cairo 24-25 July 2017 (Mohammed Hiary)
6. Prepare a Food Loss Prevention Tool Kit in
relation to the Vegetables including the basic
tools needed to assess food quality, and
monitor shelf life of Vegetables along the value
chain.
7. Conduct a workshop in Amman for at least
24 trainees.
8. Facilitate the trainees training for other 10
people.
9. Conduct a wrap up workshop
11. Current Review & Training
Needs Assessment
Visual aids (Flyers,
Posters)
Training Manual
Training Workshop
Tool Kit
Cairo 24-25 July 2017 (Mohammed Hiary)
12. Cairo 24-25 July 2017 (Mohammed Hiary)
Concern Causes
Over
maturity
Labor shortage
Immaturity Labor Skills
Deterioratio
n
Cooling System,
marketing channels ,
Consumer preferences
Bruises Transportation,
packaging
Pollution poor packaging, poor
training
Pests and
diseases
Bad Practices and
knowledge level
27. Cairo 24-25 July 2017 (Mohammed Hiary)
Intergovernmental
Legislative
Research
Raising awareness
Institutional
Capacity
Small interventions
28. Cairo 24-25 July 2017 (Mohammed Hiary)
1. In the context of poverty, food security,
sustainability and climate change FAO is one
of the best to involve the region in SAVE
FOOD initiative and create a commitment at
governments level.
2. Advocate issuing a national code/ decree to
reduce FLW, either in mitigating the causes or
the results. (distribution, retailing, exporting)
3. The need for comprehensive food loss and
waste analysis and studies toward
understand the costs at macro and micro
levels, on economy, environment resources ,
human being, (cereals, dairy, meat, pulses ...)
29. Cairo 24-25 July 2017 (Mohammed Hiary)
4. Create Public awareness at
homestead, school, or religious
places …
5. Introduce small projects to
reduce food loss and waste
(cottage industry, women green
jobs, dried vegetables, jams,
pickles, soap…)
30. Cairo 24-25 July 2017 (Mohammed Hiary)
7. Prolong and develop FLW
training programs to reach more
partners.
6. Update trainers through
periodical meetings and
exchanging info tools.
6. Enhance and vitalize the public
bodies such as the post harvest unit
at the national center for agriculture
research and extension NCARE to
address food loss reduction.
32. Cairo 24-25 July 2017 (Mohammed Hiary)
Mohamed Hiary
Head of international cooperation division
Agreements and International Cooperation department
Ministry Of Agriculture
Amman - Jordan
http://moa.gov.jo
m.hiary@moa.gov.jo
Tel : +962 6 5686151 / 289
fax : +962 6 5669308
Mob: +962 79 5 436 439
