value chain development

1. Food Loss and Waste
Value Chain Selection
Validation Workshop
Date

2. Opening
Remarks
● Name, Title, Organization
● Name, Title, Organization

3. Introductions
● Name
● Title
● Favorite food with a lot of
food waste or loss and why

4. If you have money to invest
in reducing FLW, where do
you invest?

5. Food Loss & Waste (FLW)
Overview

6. Global Food Loss & Waste (FLW)
Which foods are being lost?
Source: FAO. 2019. The State of Food and Agriculture 2019. Moving forward on food loss and waste reduction. Rome. Licence: CC BY-NC-SA 3.0 IGO.
Where is food being lost?
● 30+% of food produced is lost or wasted
● Wastes land, water, labor and energy
resources
● Increasing demand for food and greater
pressures on our natural resources
● Reduce FLW for more resilient food systems
○ UN Sustainable Development Goals (SDGs)
○ Reduced greenhouse gas emissions (GHG)
● The scale requires innovation and private sector
engagement

7. FAO Conceptual Framework for FLW
Other FLW: fertilizer, ground cover

8. FLW in the Value Chain
Production Storage Transport &
Distribution
Retail Consumption
Food Loss Food Waste
Harvest
Quantitative Losses
loss of weight, loss of
volume; discards due to
physical damage or serious
decays.
Qualitative Damages
damage, loss of freshness, poor visual
appearance, changes in color, wilting, yellowing,
dehydration or water loss, decay symptoms, or
nutritional losses.
Economic Value
loss of monetary
value per kilogram
(kg) or per unit.
Types
of
Food
Loss
Processing

10. Underlying Drivers of Food Loss & Waste (FLW)
Source: WRI Analysis

11. [COUNTRY] FLW Context
LOSS
● FLW economic impact of different VCs:
quantity, % loss or waste, economic losses
● FLW social impact: food and nutrition
security, inclusion of women, youth and/or
minority groups
● FLW environmentals impact: GHG
emissions, water footprint, land footprint,
wildlife and biodiversity
● FLW Investment opportunities, major
government policies
WASTE
● Any waste estimates for wholesale or retail
markets, restaurants and/or consumers
Figure 1. Percent of reported postharvest
losses by commodity in SSA
Update with relevant data
visualizations
Update with relevant data
visualizations
Source(s):

12. Environmental Conditions
Location: (geopolitical boundaries)
Geography/Landscape(s):
Source(s):
Insert map(s) with specific geography
indicated
- % of land in country
- Amount and distribution of rainfall
- Average relative humidity
- Temperatures (high, average, low)
- Altitude
- Slope of the land
- Soil type, conditions and fertility, water logging
- Climate Vulnerability
- Extreme weather events: drought or flooding during growing season, wind
damage
- Comparative advantages of environment regarding market opportunities
- Other relevant information

13. Let’s Play a Game!

14. Food Loss, Food Waste or Neither?
● Green beans not irrigated the day before harvest dehydrate before reaching the market go to
landfill
● Green beans rejected from exporter are used to feed cattle
● Mango seeds go to landfill
● Dried palm nut bunches used as fuel to boil palm nuts for oil extraction
● Spoiled spinach is composted
● Pasta that is thrown away on the package label’s ‘best if used by’ date
● 90 kg of tomatoes are put in 70 kg crates causing bruising, lowering the market price
Feel free to add questions and/or adapt to your data collection

15. Rationale for Conducting FLW Value Chain Selection
Insert answers to the following questions in this
slide:
● Why are you interested in using FLW
Value Chain Selection Guide? What is the
motivation?
● What is your mandate?
● What are your priorities and strengths?
● What is your current process or procedure
for selecting which value chain(s) to work
with?

16. Food Loss & Waste (FLW)
Value Chain
Selection Process

17. This guide is a practical resource developed to help stakeholders
integrate a Food Loss & Waste len into agricultural value chain selection
FLW Value Chain Selection Process
1) Plan FLW
VC Selection
2) Framing
FLW
Objective
3) Identify &
Prioritize
Value Chains
4) Data
Collection
5) Validation
Workshop

18. FLW Value Chain Selection Process
Food Loss & Waste Objective
[Insert Objective Here]
1) Plan FLW
VC Selection
2) Framing
FLW
Objective
3) Identify &
Prioritize
Value Chains
4) Data
Collection
5) Validation
Workshop

19. Promising Value Chains Identified
Insert a screenshot of “3A. Value Chain FLW
Prioritization Matrix” with data filled in

20. Gender Youth
Economic
Wildlife &
Biodiversity
Investment
Opportunity
Food Security
& Nutrition
Carbon
Footprint
FLW Prioritization Criteria + Indicators
Tons of water wasted
Water
Footprint
# of human-wildlife
conflicts
Insert indicator here
Insert indicator here Insert indicator here Insert indicator here
Insert indicator here Insert indicator here
Identifying targeted FLW investments for the greatest impact
Update criteria based on that selected

21. Value Chain FLW Analysis
● Field Observations
● Quantitative and Qualitative Measurements
● Focus Group Discussions
● Semi-structured Surveys

22. Fresh Fine Bean
Value Chain
For each value chain, include
- Photo Story
- Value chain map with % of loss and
main reasons
- Other relevant data

23. Planting/production Harvesting is mainly done by women because
they are more efficient and gentle while picking
the beans

24. The beans are sorted and packed into
crates according to the packhouse
requirements/order
Fine Beans are put in crates
ready for transportation to the
Pack house

25. The beans are transported to the packhouse
They are received at Packhouse and checked
against the requested set requirements from the
packhouse. Can either be accepted or rejected.

26. Fine Beans are marked with the farmer’s
name or code(for traceability) and stored in
cold rooms awaiting for sorting
The fine beans are sorted and graded
according to the customer requirements

27. The beans are weighed and packed
according to the customers requirements
The beans are loaded into a refrigerated truck
for movement to the port of exit(Air/Sea)

28. Market
Consumers Plate

29. Case Study: Fresh Fine Bean Export Value Chain Map
Fine Bean Farms
(Unpicked 7%)
(Sorting 10%)
Pack House
Rejected Delivery (#%)
(3.5% cold storage)
Sorting & packaging
(25%)
Export via Air
-EU, Middle East
(##%)
Free to:
harvesters,
neighbors
Supermarkets
Exported
Livestock
feed
Landfill
Farm = 5 T/acre Exporter Importer
FLW: On-Farm 850 kg Quality Check # kg Pack House 145 kg Sorting 1,000 kg
Export # kg
Total product reaching importer
~60% = ~3,000 kg
Kenyan Supermarkets
(##%)
Kenyan Restaurants
(##%)

30. Fresh Fine Bean
Value Chain
Repeat value chains as relevant
If secondary data was used, include what
aspects you can

31. Comparing Value Chains
- Insert a screenshot of the final value chain prioritization table
- Discuss why criteria was ranked the way it was

32. Food Waste Findings

33. Customer Food Purchase and Waste
Produce
Shelf
Life
(days)
Purchase
frequency
(days/week)
Weekly
purchase
quantity
% Breakdown of Food Waste
Total %
wasted
Spoils before use Partially used Leftovers
Tomatoes 6 3 1.25 kg 17.7 8.3 0 26
Mangos 7 3 9 fruits 0 0 0 0
Avocados 3.5 1 4 fruits 0 0 0 0
Green
Beans 4 1.5 .7 kg 0 0 50 50

34. Consumer Food Waste Considerations

35. Vendor Food Waste
Produce
Shelf
Life
(days)
Weekly
Quantity
(pieces)
Wholesale
KSh/kg
Retail
KSh/kg
% thrown
away
KSh vendor
losses/week*
KSh food
waste/week**
Tomatoes 2.5
2,300
(600 -
3,000)
45
(35 - 50,
60 in low season)
105
(90 - 120)
7
(5 - 10.7) 9,660 16,905
Mangoes 8.5
815
(500 -
1200) 25 - 30/fruit
Depends
on size 0 0 0
Green
Beans 3.5
12.5 kg
(10 - 15) 50
80
(60 - 100) 7 37.5 70

36. Prioritization Criteria:
Comparing Value Chains

37. Comparing Economic Outcomes
GUIDING QUESTIONS
●What is the price of the crop? Is it Low,
Medium, or High Value?
●How important is this crop to the national
economy?
●Does damage in quality, adversely affect
price of the crop to a large extent? What is the
percentage in price reduction? How much of
the crop is damaged at retail sale?
●Is there unmet seasonal demand which could
be met through processing or storage? Is
there a market for value-added products?
SUGGESTED INDICATORS
●Key Indicator is Value of Food Lost and/or
Wasted
●Value of Food Lost: annual production *
average price * % of food lost
●Value of Food Wasted: annual production *
average price * % of food wasted
●Source of data:
○ Annual production from national statistics
○ Average price from national statistics and value chain
analysis reports
○ Food loss % from FAO’s Food Loss and Waste Database
and reports
○ Food Waste % from Food Wastage Footprint: Impact’s on
Natural Resources and reports
Food Loss & Waste Criteria
Economic
Outcomes
al is to increase (Farmer)
mes, importance of capturing
uction costs

38. If you only have $100 to
reduce FLW, where do you
invest?